Microbiological survey of taamia before and after frying during the different seasons

ABSTRACT

The present work examines the microbial population and the incidence of the main types of pathogens that cause food poisoning in raw taamia paste. The effect of frying in boiling oil, for preparing taamia on microorganisms contaminant the taamia paste was also studied. Thirty eight samples of taamia paste collected from Cairo city throughout different seasons of year 1985 were examined microbiologically before and after frying in boiling oil. The main microbial survey was for total viable bacterial counts, yeast and mold counts, and some of the main pathogenic bacteria namely Staphylococcus aureus, Streptococcus faecalis, enteropathogenic E. coli [EEC] counts. The detection of Salmonella spp., Bacillus cereus and Cl. perfringens was also assessed. The averages of total bacterial counts, were higher in summer season than other seasons either in taamia paste or fried ones while those collected in winter were the lowest. However, the paste samples were characterized with higher numbers of bacteria than the fried samples during different seasons of the year. The mold and yeast counts of taamia paste were higher in hot months than the moderate or cold months. Strept. faecalis was present in all taamia paste samples in higher numbers, particularly in summer months, as compared with fried samples. About 50% of taamia paste samples were found free from Staph. aureus, while most of fried taamia samples were free from this organism. ECC were found in most of taamia paste samples in variable counts, while all fried samples examined in winter and autumn months were free EEC. All the fried samples were free from B. cereus and Cl. perfringens. Salmonella spp. were not detected in all samples examined