Study and microbial evaluation of home-made meat meals sold in the markets of the city of Al-Bayda – Libya

Abdulsalam Abdullah; Randa Mahmoud

doi:10.55940/medphar202476

Authors

Abdulsalam Abdullah Department of Health Food Hygiene, Omar AL Mukhtar University, AL Beida, Libya https://orcid.org/0009-0001-4079-8892
Randa Mahmoud Department of Health Food Hygiene, Omar AL Mukhtar University, AL Beida, Libya https://orcid.org/0009-0005-3983-0938

DOI:

https://doi.org/10.55940/medphar202476

Keywords:

Aerobic Bacteria, Al Bayda, E. coli, meat, Saccharomyces cerevisiae, supermarkets, Staphylococcus aureus, Foodborne Diseases

Abstract

Background and aims. This study was conducted to evaluate 40 samples of home-prepared meat in the city of Al-Bayda(20 red meat meals and 20 poultry meat samples).All samples were tested for the total number of viable bacteria, E. coli,The number of Staphylococcus aureus, Enterococcus, psychoactive and Anaerobic bacteria, mold count, and yeast count.The study showed that the average number of home mealsRed meat and processed poultry were 14.63 x 106, 19.19 x 105,10.35 x 510, 16.04 x 105, 104 x 3.8, and 7.39 x 105 CFU/g,respectively.The percentage of Staphylococcus aureus is 46.4% and 40% in processed red meatand poultry meals, respectively. The research showed that aerobic Bacteria did not grow in all the meals that were tested, and these results demonstrated the importance of this, which gave a serious indication that all home-prepared meat is dangerous to human health.

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