Document Details
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Document Type |
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Article In Journal |
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Document Title |
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Microbiological Characteristics of Lamb and Goat's Meat Before and after Cooking by Mandi and Madhbi Methods الخواص الميكروبية للحم الحملان والماعز قبل وبعد طهيها بطريقتي المندي والمظبي |
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Document Language |
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Arabic |
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Abstract |
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Abstract. The use of ready-made food from restaurants has increased
over the last few years, both locally and internationally. Many
problems related to food poisoning due to the consumption of spoiled
food often results from improper food handling, especially from local
popular restaurants. The present study aims at the evaluation of the
microbiological characteristics of some popular foods widely
consumed in KSA (lamb and goat's meat for Mandi and Madhbi). Ten
animals (five lambs and 5 goats) were used in five independent
experiments. They were slaughtered, cut up and cooked by the popular
method at a location that handles these meats. Results showed a rise in
mesophyles, psychrophyles, staphylococci, total and fecal coliforms
on the surface of raw meat. Cooking the meat had a positive impact as
it lowered bacterial levels. The study also revealed contamination of
workers' hands, slaughtering and cutting knives, collecting utensils
and walls. The study recommended the necessity to apply hygienic
practices in places offering such dishes, with the adherence to the
regulations of the Ministry of Municipalities and Rural Affairs in this
concern. |
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ISSN |
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1319-1039 |
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Journal Name |
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Meteorology, Environment and Arid Land Agriculture Sciences Journal |
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Volume |
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21 |
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Issue Number |
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2 |
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Publishing Year |
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1431 AH
2010 AD |
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Article Type |
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Article |
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Added Date |
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Sunday, July 15, 2012 |
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Researchers
| مجدي يوسف شامي | Shamy,, Magdy Y | Researcher | Doctorate | magdyshamy@hotmail.com |
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