(Kassem et al., 2004). Food safety is ... CCP related to its critical limits. It was
categorized into 3 ... Agar, TSI, LIA, SS Agar and XLD Agar;. Listeria Enrichment ...
Integrating hazard analysis and critical control point (HACCP) systems in Cairo University dormitory restaurant (Received: 15.06.2009; Accepted: 01.08.2009) E.A.H. Guirguis*; Olfat S. Barakat**; M.R.El-Sherbeeny*; and M.K. Zahra** * Department of Food Hygiene, National Nutrition Institute, Ministry of Health, Egypt. ** Department of Microbiology, Faculty of Agriculture, Cairo University.
ABSTRACT Hazard analysis was implemented in Cairo University dormitory restaurant during the period of 2005-2008. The study shows the efficiency of HACCP system throughout meat and poultry entire production chain. A total of 1482 natural random samples through the production chain was microbiologically, chemically and physically monitored. Total bacteria, molds and yeasts, Bacillus cereus, Staphylococcus aureus, coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., spore-forming bacteria and Clostridium perfringens were enumerated. Results of implementation of the HACCP system show a low incidence of studied microorganisms, with P
