Evaluation the Safety and Quality of Ready-to-Eat Sandwiches: Short Communication

Abstract

Increase in the consumption of ready-to-eat foods such as sandwiches, raises concerns about its microbial safety and quality. The aim of the study was to evaluate the microbial safety and quality of different type of sandwiches. In total 60 of chicken shawarma (15), normal chicken (15), eggs (15) and meat (15) sandwiches were purchased from different cafes and evaluated microbiologically for total bacterial and Enterobacteriaceae counts and incidence of Salmonella sp. The results showed that the total bacterial counts were 5.48±1.01, 5.53±1.11, 5.58±0.97 and 6.72±0.77 log10 CFU g−1 in the chicken shawarma, normal chicken, eggs and meat sandwiches respectively, whereas, the counts of Enterobacteriaceae in chicken shawarma, normal chicken, eggs and meat sandwiches were 3.56±1.02, 1.63±1.30, 2.48±1.76 and 3.64±1.81 log10 CFU g−1 respectively. Salmonella sp. was suspected in 10% of the sandwiches. In conclusion, all most sandwich types were found at satisfactory level except meat sandwiches which were found at marginal level. Microbial contamination and hygiene handling status indicated that almost all sandwich types were at marginal level except normal chicken sandwiches which were found at satisfactory level. Strictly implementation of food safety laws and further studies were recommended to clarify the safety and quality of the sandwiches.