Abdel Raouf, I., Gomaa, N., El Derea, H., Omara, A. (2003). Hygienic Condition of Home Made Foods Sold in Alexandria Markets. Journal of High Institute of Public Health, 33(2), 317-328. doi: 10.21608/jhiph.2003.196444
Ibrahim Abdel Raouf; Naglaa F. Gomaa; Hesham B. El Derea; Adel A. Omara. "Hygienic Condition of Home Made Foods Sold in Alexandria Markets". Journal of High Institute of Public Health, 33, 2, 2003, 317-328. doi: 10.21608/jhiph.2003.196444
Abdel Raouf, I., Gomaa, N., El Derea, H., Omara, A. (2003). 'Hygienic Condition of Home Made Foods Sold in Alexandria Markets', Journal of High Institute of Public Health, 33(2), pp. 317-328. doi: 10.21608/jhiph.2003.196444
Abdel Raouf, I., Gomaa, N., El Derea, H., Omara, A. Hygienic Condition of Home Made Foods Sold in Alexandria Markets. Journal of High Institute of Public Health, 2003; 33(2): 317-328. doi: 10.21608/jhiph.2003.196444
Hygienic Condition of Home Made Foods Sold in Alexandria Markets
2High Institute of Public Health, Alexandria University, Egypt
Abstract
A total of 100 homemade food samples shown for sale in some supermarkets in Alexandria were examined to spot out their hygienic conditions. The food samples included vegetable products [20 samples], meat products [48 samples] and Bakery products [32 samples). All food samples were subjected to, external examination, chemical examination, and microbiological analysis. Results showed that all vegetable and bakery products had production dates on the labels .The expiry dates were mentioned in 93.0 % of the total samples. Also, 91.0 % of the total samples were packaged in polyethylene. In addition, 72.0 % of the total samples had a storage temperature ≤- 16 to ≤- 12°C whereas 28.0 % were stored at ≥- 11°C. There was a significant difference [p < 0.05] in pH and moisture content of each of vegetable, meat and bakery products. The highest mean pH was 5.58±0.43 for meat products while vegetable products had the lowest pH [4.96±0.61]. Moisture content was 57.96%±6.76 in vegetable products and was lower in meat products [54.61%±10.90]. There was a significant difference [p < 0.05] in the aerobic plate count and in the presence of coagulase and DNASE positive staphylococci of meat product samples. While the significant difference was in coliform and fecal coliform presence of bakery product samples. The highest mean aerobic plate and psychotrophic counts were found in bakery products [2.2 x105±1.1x106 and 2.4 x104±1.1x105 cfu/g], respectively whereas the highest coliform count was found in meat products [3.6 x102±4.2x102/gl. Faecal coliform was found in 40.6% of bakery products, in 18.8% of meat products and in 10.0% of vegetable products. Bacillus Cereus was found in 22.9% of meat products and in only one sample [3.1%] of bakery products. Similarly Staph. aureus was isolated from 28.1% of bakery products, from 25.0% of meat products and from 15.0 % of vegetable products.
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