Saad M. Saad

TL;DR: In this paper, the prevalence of Campylobacter spp. in some poultry items by utilizing both traditional and recent strategies was determined by taking chicken samples from different grocery stores at Menofia governorate (25g of every one) taken of chicken breast, thigh, liver and gizzard are taken without any pollution or careless.

TL;DR: The presence of these microorganisms in ready-to-eat food samples makesthem unfit for human consumption was detected in all examined samples as discussed by the authors, and the application and implementation of Hazard Analysis and Critical Control Point (HACCP) System as a hazards control system must be done in meat serving establishments.

TL;DR: One hundred random samples and swabs taken from freshly broiler chicken were collected from one of the largest half automated poultry slaughterhouse in Al-kalubiah governorate and it was declared that the occurrence of one or more virulence genes in S. aureus isolated from the examined chicken meat samples was confirmed.

TL;DR: The results revealed that the total Enterobacteriaceae counts in the examined samples of fresh and marine fish were varied from 1.4×10 to 5.7×10 with a mean value, and the prophylactic measures to reduce contamination in fish were recommended.

TL;DR: Results revealed that kofta was the most contaminated samples with S. aureus where the mean count was 5.2x10 CFUg; followed by burger, shawerma and luncheon samples, and the presence of MRSA strains in high prevalence among examined RTE meat products emphasizes the necessity of enforcing application of strict hygienic measures and GMP.