Bacteriological Examination of Cooked Meat and Chicken Meals: Crimson Publishers

Bacteriological Examination of Cooked Meat and Chicken Meals by Fahim A Shaltout in Cohesive Journal of Microbiology & Infectious Disease

https://crimsonpublishers.com/cjmi/fulltext/CJMI.000575.php

Cooked meat and chicken meals due to their high nutritive value and agreeable taste. Meat meals have an excellent source of high-quality protein vitamin and mineral. Raw materials of bad microbial quality, bad personal hygiene and consumption at room temperature lead to contamination of foods with pathogenic bacteria especially Salmonellae and coliforms, causing potential risk to human. Incorrect habits responsible for microbial food borne illness reported and typically involve cross contamination of raw and cooked foods, poor cooking and storage at unsuitable temperature. Staphylococcal food poisoning has rapid onset and its symptoms include nausea and strong vomiting with or without diarrhea. Salmonella spp can persist on final raw products.

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