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Microbiological Quality of Shawarma in Saudi Arabia
M Ayaz1, F A Othman1, T O Bahareth1
1Food Science and Nutrition Section, Regional Agriculture and Water Research Center, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh, Saudi Arabia 11484.
Abstract:
A total of 108 shawarma (cooked meat) samples were aseptically collected from various fast-food restaurants in Riyadh, Saudi Arabia. These samples were examined by standard procedures for determination of aerobic plate count (APC), and counts of coliforms, Staphylococcus aureus , Clostridium perfringens , and the detection of salmonellae. The APC ranged from 102 to 3.0 × 108 CFU/g. The counts for coliforms, S. aureus and C. perfringens ranged from <10 to 106, <10 to 105 and <10 to 106 CFU/g, respectively. Twelve percent of the shawarma samples was positive for Salmonella . The results of this investigation indicate that foodborne pathogens present in shawarmas constitute a potential public health hazard.
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