Hicrobiological Characteristics Of Shawarma From Differentresturant In Khartoum Stste And Hygienic Awareness Of The Workers

Abstract

This study was conducted to evaluate the microbiological contamination of shawarma sandwiches according to the hygienic awareness of workers in Khartoum State. Twenty seven random shawarma sandwich samples were collected from three different locations (Khartoum, Khartoum North and Omdurman) in three types of restaurants (Closed, Semi-closed and Open). Also twenty seven questionnaires were distributed to assess the extent of workers knowledge of good hygienic practices. High contamination with total viable count was found in open restaurants in Omdurman 7.5x105 log/cfu. Moulds and yeasts were found in all samples but the highest contamination was found in open restaurants in Omdurman 3.85x103 log/cfu. Staphylococcus aureas were found in all samples and the highest contamination was found in open restaurants in Khartoum-North 5.05x103 log/cfu. Coliform bacteria was isolated and found in all samples with a high level in open restaurants in Khartoum 32.4 MPN/g. Open restaurants in Khartoum-North had the highest value of E.coli (9.33 MPN/g). Detection of Salmonella spp was positive in semi-closed and open restaurants, while it was negative in closed restaurants. There were statistically significant relationships between type of restaurants and detection of pathogenic microorganisms. It can be concluded the type of restaurants from which the samples were collected has a major influence in the levels of contamination with different microorganisms including pathogenic bacteria. Highest contamination levels were obtained in the samples from open restaurants while lowest levels were in the samples from closed restaurants. The questionnaire proved that workers had significant weakness in knowledge of good hygienic practices.