Microbiological Characteristics of Lamb and Goat's Meat Before and after Cooking by Mandi and Madhbi Methods

• Published in: Journal of King Abdulaziz University. Meteorology, environment, and arid land agriculture sciences Vol. 21; no. 2; pp. 223 - 235
• Main Authors: Arafa, Abdel Moneim S, Shamy, Magdy Y, Al-Afeef, Zeyad O, Neematallah, Abdullatif A
• Format: Journal Article
• Language: English
• Published: Jeddah Scientific Publishing Centre 01.01.2010
• ISSN: 1319-1039; 1658-4287
• DOI: 10.4197/met.21-2.13

The use of ready-made food from restaurants has increased over the last few years, both locally and internationally. Many problems related to food poisoning due to the consumption of spoiled food often results from improper food handling, especially from local popular restaurants. The present study aims at the evaluation of the microbiological characteristics of some popular foods widely consumed in KSA (lamb and goat's meat for Mandi and Madhbi). Ten animals (five lambs and 5 goats) were used in five independent experiments. They were slaughtered, cut up and cooked by the popular method at a location that handles these meats. Results showed a rise in mesophyles, psychrophyles, staphylococci, total and fecal coliforms on the surface of raw meat. Cooking the meat had a positive impact as it lowered bacterial levels. The study also revealed contamination of workers' hands, slaughtering and cutting knives, collecting utensils and walls. The study recommended the necessity to apply hygienic practices in places offering such dishes, with the adherence to the regulations of the Ministry of Municipalities and Rural Affairs in this concern. [PUBLICATION ABSTRACT]