Microbial Content of cooked meat kebab - Lab Report Example

However, because the meat is cooked on one surface only, there is an increased opportunity for pathogen outgrowth and microorganism multiplication (Vazgecer, Ulu and Oztan, 2004). There have been reported cases of food contamination and foodborne disease occurrences circumstantially connected to kebab consumptions which can lead to more complex outcomes (Angelillo, I.F., Viggiani, N.M.A., Rizzo, L. and Bianco, A., 2000. Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy.

Journal of Food Protection 63 3, pp. 381–385. View Record in Scopus | Cited By in Scopus (35)Angelillo, Viggiani, Rizzo, and Bianco, 2000). Some human ailments may be caused by foodborne pathogens, such as Salmonella serotypes, Campylobacter jejuni and Campylobacter coli, Staphylococcus aureus, Escherichia coli, Clostridium perfringens, and Bacillus cereus (Swaminathan and Feng, 1994). The changing epidemiology of foodborne diseases and the resurfacing of some microorganisms and pathogens are attributable to various conditions, such as everyday habits and routines of consumers, food handling and preparation, food manufacture and distribution, and understanding of food risks (Lacey, 1993; Roberts, 2000; Slutsker, Altekruse, and Swerdlow, 1998).

This experiment will determine levels of aerobic microorganisms and identify probable pathogens in two kebab meat samples of chicken and lamb. Moreover, it will verify probabilities on disease transmission and assess kebab’s quality and safety for human consumption. 10 grams of the chicken sample was placed in a sterile stomacher bag with 90ml of buffered peptone water; homogenized with a blender; incubated for 24 hours. 1 ml of chicken sample was then suspended into 9ml of SCB and incubated for another 24 hours at 37 °C.

10 grams of the lamb sample was placed in a sterile stomacher bag with 90ml of Ringer solution; homogenized with a blender; diluted with 20uL of sample and 180ul of