Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4182
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dc.contributor.advisorKaram, Marcen_US
dc.contributor.authorChalabi, Ziaden_US
dc.date.accessioned2020-12-23T14:40:50Z-
dc.date.available2020-12-23T14:40:50Z-
dc.date.issued2010-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4182-
dc.descriptionIncludes bibliographical references (p.56-65).en_US
dc.descriptionSupervised by Dr. Marc Karam.en_US
dc.description.abstractBased on the high prevalence of diseases associated with the consumption of readyto-eat (RTE) fast foods, a microbiological survey of (RTE) chicken shawarma (6), chicken burger (6), hamburger (11), chicken (3), Tawook (6), Fahita (4), Philadelphia (1), Crispy (2), beef shawarma (4), cheese burger (4), Mexican shawarma (1) , beef (1), sojok (1) in Tripoli, Lebanon was conducted. All samples were examined for total mesophilic count, total coliforms, fecal coliforms, Streptococcus D, Salmonella, Staphylococcus aureus, Enterohemorrhagic Escherichia coli (EHEC), Shigella and Listeria monocytogenes. The results showed that only 8 percent of the tested RTE samples fall within the accepted international microbiological standards, whereas the rest of the samples are microbiologically rejected. 92 percent of the tested samples harbor very high amounts of total mesophilic bacteria and total coliforms. Moreover 82 percent of the samples are contaminated with either of the 2 fecal markers or both. With respect to the tested pathogenic bacteria, Salmonella and Listeria were not detected whereas Staphylococcus aureus, EHEC and Shigella were contaminating the tested samples but with different percentages. In conclusion, the results indicated that the ready-to-eat food types sampled and examined in this region pose bacterial hazard to consumers.en_US
dc.description.statementofresponsibilityBy Ziad Chalabien_US
dc.format.extentxi, 65 p. :ill., tables ;30 cmen_US
dc.language.isoengen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshFood--Microbiology--Case studiesen_US
dc.subject.lcshFood contamination--Lebanonen_US
dc.titleInvestigating the microbiological quality of the ready-to-eat fast foods in North Lebanonen_US
dc.typeThesisen_US
dc.contributor.departmentDepartment of Biologyen_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2011-05-26-
dc.description.degreeMSc in Biologyen_US
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=http://olib.balamand.edu.lb/projects_and_theses/Th-Bio-12.pdfen_US
dc.identifier.OlibID111459-
dc.provenance.recordsourceOliben_US
Appears in Collections:UOB Theses and Projects
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