Impact of handling methods on qu,a/ity of some foods

Abstract

The main aim of the current rcscnrch wns to study methods of 1(JUJ handling and its cf'l cl Ull fl>Ud quality Hlld fur accomplish this aim a questionnaire form were designed and a random sample of housewives with total of (300)from different zoos in Alexandria city were chosen and interviewed, the questionnaire included dnte related to general characteristics of the sample sudt us socio-economics f 1durs such as housewives age, education occupation and Hm1ily income. Also housewives practices of buying storing, preparing cooking and storing after cooking lor some selected food items.

Also this study included Jeterm ination of moisture, ash, iron, vitamin C and total bacterial count as well as molds and yeasts count content in di fTerent treatments of some selected food itetns(bread-meat-Bolti fish-chicken-milk-cheese- Jew's mallow ..okra.. and potatoes).

Finally an Organo-leptic test for smne selected food items were done anu these l'twu items namdy (.lew,s mallow fresh anu stored in the refrigerator tor two days, okra either stewed or cooked from raw materials fresh and stored in the refrigerator.