Microbial Quality Of Shawarma In Umuahia Metropolis:- Ekeh Chiamaka E

ABSTRACT viii Shawarma is a levantine Arab meal production where beef, chicken, turkey mixed meat are grilled for as long as a day. This study was aimed at assessing the microbial quality ofshawarma sold in Umuahia metropolis. A total ofthree (3) shawarma samples obtained from three different eatries were analyzed, Isolates were characterized and identified based on their cultural characteristics and biochemical reaction. The Total heterotrophic plate count of shawarma samples ranged from 3.5 x 108to 4.1 x 108cfu/g. The total coliform count ranged from 2.3 x 108 to 3.7 x 108. The total Salmonella Shigella plate counts was 0.7 x 106. The total staphylococcus plate counts ranged from 2.1 x 108to 3.3 x 108. The total Fungal plate counts ranged from 5.7 x 108 to 6.2 x 108. Six genera of bacteria were obtained from Shawarma samples and were identified as Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli, Shigella species and Bacillus subtilis. Their presence in food indicates human contact such as poor personal hygiene and poor manufacturing practices of the food vendor. Personal hygiene and processing practice of the food vendors are major factors that determine the safety in the consumption of ready-to-eat- food (Shawarma) and proper handling practice should be employed to reduce cross contamination.