Hamid Reza Tavakoli, Majid Riazipour.
Microbial quality of cooked meat foods in Tehran Universities Restaurants.
Pak J Med Sci Jan ;24(3):595-9.

Objective: Evaluation of microbial load of cooked meat in university restaurants. Methodology: Two hundred sixteen samples from four types of consumed foods in six clinical and educational centres were assessed for bacterial contamination by standard methods. Results: There was no contamination with Salmonella and Listeria monocytogenes. Mean of total bacterial and coliform counts in grilled ground meat samples were 1.14 × 105 CFU/g and 1.98 × 102 CFU/g respectively. Twenty one (38.9%) out of 54 examined samples of grilled ground meat had E.coli contamination and S.aureus were found in 30 (55.6%) samples. Mean quantity of total bacterial contamination were 2.85 × 102 CFU/g for fish samples and there was no presence with coliforms or other pathogenic bacteria in this food. Conclusion: Some foods (especially grilled ground meat) had contamination loads which were higher than accepted standards. Omitting grilled ground meat from food schedule, especially in warm seasons, may reduce the hazard of food poisoning.

PakMediNet -Pakistan's largest Database of Pakistani Medical Journals - http://www.pakmedinet.com