DETECTION OF Staphylococcus aureus CAUSED OF FOOD POISONING IN RED & WHITE MEAT OFFERED IN LOCAL MARKETS

DETECTION OF Staphylococcus aureus CAUSED OF FOOD POISONING IN RED & WHITE MEAT OFFERED IN LOCAL MARKETS

  • حمدية محمد شهوان الحمداني
  • علياء سعدون عبد الرزاق الفراجي
Keywords: Staphylococcus aureus, red meat, white meats, food poisoning, label information

Abstract

This study was conducted to investigate the presence of Staphylococcus aureus in the red and white meat available in local markets. They were selected ten samples of red and white meat randomly (Iraq, Saudi Arabia, Turkey, and Brazil) from different markets in Baghdad, and the results of reading the nutrition facts of media indication card showed that all models confirm to the Iraqi standard quality in terms of scanning all data of the media indication card, except for the birds of Bayader, where the date of expire & production date of the product was not mentioned. Also, the results of the study showed that there is no Staphylococcus aureus in local red and white meat as well as imported.

Author Biographies

حمدية محمد شهوان الحمداني

1Ass. Prof. Dr. Department of Research and Studies, Market Research and Consumer Protection Centre, University of Baghdad, Baghdad, Iraq [email protected]

علياء سعدون عبد الرزاق الفراجي

2Ass. Prof. Dr. Department of Commodity Evaluation and Service Performance, Market Research and Consumer Protection Center, University of Baghdad, Baghdad, Iraq [email protected]

 

Published
2020-06-30