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Food borne illness is a major problem in developing countries like
Pakistan. The food borne illness is largely due to the undercooked
meat of the fast food. In the present study a total of 50 cooked
chicken meat samples used as filling of shawarma were examined in
triplicates for the presence of E. coli O157: H7. The majority of
meat samples from shawarma were contaminated with E. coli O157: H7.
Significant differences in E. coli O157: H7 contamination rates
were observed for samples from 19 different areas. The mean
difference is significant at level of 0.05. When the areas were
compared for E. coli contamination in shawarma meat samples linked
road food outlet B had Highest contamination i.e. 41.33x103c.f.u/g
whereas Wapda town food outlet had the least contamination i.e.
0.20x103cfu/gm. Our finding revealed that semi cooked meat is
potential vehicle for transmitting foodborne diseases and disease
could be controlled by increased implementation of food handling
and by properly cooking it, Therefore, minimizing the foodborne
outbreaks.
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