Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1399
3
1
gregorian
2020
6
1
7
2
online
1
fulltext
en
Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><strong>Background: </strong>Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chicken breast, chicken liver, local and imported offal, and ground beef meat products sold in the Lebanese retail market.<br>
<strong>Methods:</strong> Thirty-five chicken breast and liver samples produced by ISO 22000 certified and non-certified companies were purchased from the market. Chicken samples were tested for Total Aerobic Count (TAC)<em>, </em>Total Coliforms (TC)<em>, Staphylococcus aureus, Salmonella</em> spp., and <em>Listeria monocytogenes</em>. Twenty offal and ground beef meat samples were collected as sold in bulk from the market and were analyzed for <em>Escherichia coli </em>O157:H7. Statistical analysis was performed using SPSS statistical software v. 23.0.<br>
<strong>Results:</strong> The results showed that 20, 100, 20, 80, and 0% of the analyzed chicken breast samples were rejected for TAC<em>, </em>TC, <em>S. aureus, Salmonella</em> spp., and <em>L. monocytogenes</em>, respectively. For chicken liver samples, 100% of the samples were rejected for TC and <em>Salmonella</em> spp., while all the samples were accepted for TAC, <em>S. aureus</em>, and<em> L. monocytogenes</em>. <em>E. coli </em>O157:H7 was absent in all meat samples.<br>
<strong>Conclusion:</strong> Some chicken samples from both certified and non-certified suppliers exceeded the standard upper limits showing hygienic concerns; whereas meat products were safe for consumption regarding the pathogenic <em>E. coli</em> O157:H7.<br>
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<strong>DOI:</strong> 10.18502/jfqhc.7.2.2885</span></span></div>
Bacterial Load, Colony Count, Microbial, Meat, Food Safety, Lebanon
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66
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-897-1&slc_lang=en&sid=1
J.
Yammine