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.
