scholarly journals Safety of Commercially Available Beef Burger in Saudi Arabia

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 686
Author(s):  
Eman Hillal Al-Thubaiti ◽  
Abdulkader M. Shaikh Omar ◽  
Abdelfatteh El-Omri ◽  
Mohammed Al-Matary ◽  
Ali H. Al-Mwallad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Heavy Metals ◽  
Saudi Arabia ◽  
Fast Food ◽  
Total Coliforms ◽  
Safety Issues ◽  
Meat Safety ◽  
Valid Data ◽  
Amoxicillin Clavulanate ◽  
Fast Food Restaurants

The safety of meat has been at the forefront of societal concerns in recent years, and indications exist that challenges to meat safety will continue in the future. Major meat safety issues and related challenges include the need to control traditional and emerging pathogenic microorganisms, such as increased virulence and low infectious doses or resistance to antibiotics or food-related stresses. This study aimed to recognize microbial contamination and heavy metals content. Thirty-eight frozen and freshly prepared burger (local and imported) samples were collected from randomly selected supermarkets and fast-food restaurants in Jeddah. Yeasts/Molds had the highest count (204.3 CFU/mL) followed by total aerobic mesophiles (69.5 CFU/mL), total coliforms (16.2 CFU/mL) and Escherichia coli (10.0 CFU/mL). Salmonella species were positive in 39.5% of samples. Fresh burgers had more counts of TVC, total coliforms, Escherichia coli, and Bacillus cereus. Amoxicillin-clavulanate and Ampicillin had a high frequency of resistance in the studied sample. None of the studied samples had detectable traces of heavy metals’ elements. This research provides valid data to protect consumers from different health risks related to burgers in Saudi Arabia.

scholarly journals Perbandingan Kualitas Es di Lingkungan Universitas Al Azhar Indonesia dengan Restoran Fast Food di Daerah Senayan dengan Indikator Jumlah Escherichia coli Terlarut

2011 ◽  
Vol 1 (1) ◽  
pp. 18
Author(s):  
Dewi Elfidasari
Keyword(s):  
Escherichia Coli ◽  
Fast Food ◽  
Laboratory Tests ◽  
Test Sample ◽  
Street Vendors ◽  
Faecal Contamination ◽  
E Coli ◽  
Fast Food Restaurants

<em>Escherichia coli </em>(<em>E. coli</em>) is bacteria that usually be an indicator of faecal contamination in the beverages test. This study was conducted to determine the level of hygiene or the purity of ice that is consumed by people in the surrounding of University of Al Azhar Indonesia (UAI) and Senayan, South Jakarta. In this study, <em>E.</em><em> </em><em>Coli</em> serves as an indicator. Performed several laboratory tests with the test sample contained ice in sampling three points from UAI food court, street vendors around the UAI, and fast food restaurants in the area of Senayan. Totally we have 24 samples whereas 5 samples from the food court UAI, 12 samples from vendors around the UAI, and 7 samples from fast-food restaurants in the area the Senayan. We culture bacteria samples on MacConkey media orders, then the bacteria identified by macroscopic morphology and microscopy to determine the presenc of <em>E. coli</em>. From this study, most samples contain <em>E.</em><em> coli</em>, with the highest percentage found from street vendors around the UAI (98%), then from the food court UAI (87.20%), and the lowest (18.40%) came from fast food restaurants in the area the Senayan.

Microbiological Quality of Shawarma in Saudi Arabia

1985 ◽  
Vol 48 (9) ◽  
pp. 811-814 ◽  
Author(s):  
M. AYAZ ◽  
F. A. OTHMAN ◽  
T. O. BAHARETH ◽  
A. M. AL-SOGAIR ◽  
W. N. SAWAYA
Keyword(s):  
Saudi Arabia ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Plate Count ◽  
Standard Procedures ◽  
Fast Food Restaurants ◽  
Aerobic Plate Count ◽  
Meat Samples

A total of 108 shawarma (cooked meat) samples were aseptically collected from various fast-food restaurants in Riyadh, Saudi Arabia. These samples were examined by standard procedures for determination of aerobic plate count (APC), and counts of coliforms, Staphylococcus aureus, Clostridium perfringens, and the detection of salmonellae. The APC ranged from 102 to 3.0 × 108 CFU/g. The counts for coliforms, S. aureus and C. perfringens ranged from &lt;10 to 106, &lt;10 to 105 and &lt;10 to 106 CFU/g, respectively. Twelve percent of the shawarma samples was positive for Salmonella. The results of this investigation indicate that foodborne pathogens present in shawarmas constitute a potential public health hazard.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

Safety issues faced by paramedics in ambulances in Saudi Arabia

2020 ◽  
pp. 1
Author(s):  
Saud Algaribi ◽  
Lutfiah Qawwas ◽  
Bandar mufareh ◽  
Ali Aldehaim ◽  
Mohammed jumaan ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Safety Issues

Organisational Culture Dimensions And Employee Performance In Nigerian Fast Food Restaurants

GIS Business ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1070-1096
Author(s):  
Friday Ogbu Edeh ◽  
Joy Nonyelum Ugwu ◽  
Isaac Monday Ikpor ◽  
Anthony Chukwuma Nwali ◽  
Chimeziem C. Gabriela Udeze
Keyword(s):  
Fast Food ◽  
Employee Performance ◽  
Simple Random Sampling ◽  
Organisational Culture ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Market Culture ◽  
Culture Dimensions ◽  
Clan Culture ◽  
Fast Food Restaurants

This study investigates the effect of organisational culture dimensions on employee performance in Nigerian fast food restaurants using cross-sectional survey. Forty fast food restaurants were selected using simple random sampling. Nine hundred and twenty five employees were surveyed. Sample size of two hundred and seventy two was ascertained with Krejcie and Morgan. Method for data collection is questionnaire. Two hundred and thirty nine copies of questionnaire were retrieved out of two hundred and seventy two copies administered. Simple linear regression was used to analyse the hypotheses with the aid of IBM SPSS 20.0. This study found that organisational culture dimensions predicted with clan culture and market culture has a positive significant effect on employee performance. It concludes that organisational culture dimensions measured in terms of clan culture and market culture engenders employee performance through effectiveness and efficiency. One of the practical implications is that Nigerian fast food restaurant practitioners should clearly define their clan culture for newcomers to imbibe to enable them increase their performance.  

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