Assessment of food safety and hygienic practice of junk food in the restaurants of Al Qunfudhah in Saudi Arabia

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Research Paper 01/12/2020
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Assessment of food safety and hygienic practice of junk food in the restaurants of Al Qunfudhah in Saudi Arabia

Elbialy Amany, Refaat. Farhan, Majdah, Abd Elglel
Int. J. Biosci.17( 6), 154-161, December 2020.
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Foodborne pathogens are becoming a globally formidable health problem and perceived as a major health concern in the Kingdom of Saudi Arabia (KSA). In our previous study 93 of (E. coli, Serratia odorifera, Citrobacter werkmanii, Acinetobacer Baumannii, Klebsilla, Pseudomonas spp) were isolated from fast food included Shawarma, Burger Chicken & Beef, Liver, Chicken fillet nuggets (Mesahab) and Fried Chicken (Borst ) different restaurant in the Al Qunfudhah is administrative centers, located in the southwest of the Emirate of Makkah at a distance of 360 km. Kingdom of Saudi Arabia. Identification was based on conventional culture and antimicrobial susceptibility testing (AST) .The objective of the current study is to confirm identification of (E. coli, Serratia odorifera, Citrobacter werkmanii , Acinetobacer Baumannii, Klebsilla, Pseudomonas spp)  for the BD phoenix automated microbiology system is intended for the rapid identification (ID) and antimicrobial susceptibility testing (AST) of clinically significant bacteria. The results revealed that mean value of E.coli counts Shawarma, Burger, Borst and Mesaheb were 6.23±0.48, 5.72±0.74, 6.15 ±0.48 and 5.59±0.64 log10 CFU g−1 respectively.The Pseudomonas Flourescens count of Burger was statistically significant when compared with Shawarma ,Borst and Mesaheb (p < 0.05). This result indicated that most of the fast food samples examined in the study did not meet any bacteriological quality standard as recommended by The New South Wales (NSW) Food Authority to be <5.0 log10 CFU g−1 and, therefore, it poses potential risks to consumers. Also, the hygiene practices in the fast food were evaluated using a questionnaire format and critical points were identified.


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