Microbiological Hazards Evaluation of Some Egyptian Falafel Restaurants in Sohag Governorate

Document Type : Research and Review Papers

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Food and Dairy Sciences Department Faculty of Agriculture Sohag University Sohag 82524 Egypt

Abstract

The purpose of this study was to identify the presence of 
some disease-causing bacteria in falafel sandwiches, food handler 
hands, and food contact surfaces. Random samples were 
collected from 5 falafel restaurants in Sohag Governorate. As 
well as applying food safety requirements to control the types of 
disease-causing bacteria. The results indicated that the total 
bacterial count (cfu/g) in all restaurants ranged from 5.09 to 6.63 
in falafel sandwiches, from 3.02 to 4.69 in hand swabs, and from 
3.24 to 4.37 in surface swabs. The Escherichia coli in all 
restaurants ranged from 3.61 to 4.79 cfu/g in falafel sandwiches, 
from 2.23 to 3.58 cfu/g in hand swabs, and from 2.17 to 2.80 
cfu/g in surface swabs. Staphylococcus aureus was found in all 
tested samples, ranging from 2.02 to 3.74 cfu/g in falafel 
sandwiches, from 2.63 to 5.27 cfu/g in hand swabs, and from 
2.57 to 4.53 cfu/g in surface swabs. Salmonella was detected in 
all tested samples of all restaurants, from 2.61 to 2.99 cfu/g in 
falafel sandwiches, from 2.21 to 3.43 cfu/g in hand swabs, and 
from 2.31 to 4.00 cfu/g in surface swabs. By applying food safety 
requirements, the total bacterial count was significantly low and 
ranged from 1.14 to 2.14 cfu/g. The count of Staphylococcus
aureus decreased significantly in all samples, and Escherichia 
coli and Salmonella were not detected in all tested samples. 

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