Related Experiment Video
Updated: Oct 16, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Microbiological quality of prepared foods from selected kitchen outlets in Lahore, Pakistan
1Laboratory of Environmental Microbiology, Shaukat Khanum Memorial Cancer Hospital and Research Centre, Lahore, Pakistan.
Abstract:
Following UK PHLS guidelines, a total of 166 food samples from a variety of different kitchen outlets were examined for microbiological quality. Over 60% of the samples had satisfactory aerobic plate counts, and only 10% (8.5-18.7% of the samples, depending on the nature of the product) were classified as unsatisfactory. Almost 85% of samples presented with low coliform counts, and 6.6% were found to have unsatisfactory or unacceptable levels. Salmonella was found in only one sample, which had been purchased from a street trader.
Related Concept Videos
Microbial Spoilage of Food
Sources of Food Contamination
Microbes in Food Production
Microbes in the Production of Fermented Foods
Methods of Controlling Food Spoilage
Hazard Analysis and Critical Control Points (HACCP)

