Microbial Quality of Tabbouleh, Vegetable Salad Based on Parsley, Commercially Produced in Jordan

Abstract

This study examined the microbial quality of tabbouleh, a popular Middle Eastern salad, at various restaurants in Amman, Jordan. Sixty samples were collected from 15 restaurants at two different intervals (October (interval I) and December (interval II)), with two samples taken from each restaurant. Additionally, two reference samples were prepared under hygienic conditions and tested for comparison purposes.  The moisture content of the samples ranged from 65.2% to 85%, with an average of 76.8%. The pH ranged from 3 to 4.2, with an average of 3.5, and the acidity ranged from 0.5% to 1.1%, with an average of 0.8%. The microbial counts in interval I for aerobic plate counts (APC), coliform counts (CC), and lactic acid bacteria counts (LAB) counts. LAB averaged 5.5, 4.1, and 5.2 log10 CFU/g, respectively. While in the second period, it was 5.3, 3.5, 4.1, and 5.7 log CFU/g, respectively, with a few Staphylococci bacteria (<1 log CFU/g). Reference samples had significantly lower counts of APC, CC, LAB, and yeast counts (YC) 2.7, <10, 1.9, and 2.6 log10 CFU/g, respectively indicating that commercial tabbouleh was generally prepared without following proper hygiene procedures. Staphylococcus aureus counts, which are sensitive to low pH, were < 10 log10 CFU/ g in all the collected samples. Counts of all microorganisms were significantly higher in interval I samples when compared to interval II samples, suggesting that the microbial quality of tabbouleh deteriorated over time as affected by relatively higher seasonal temperatures. This study highlights the importance of proper hygiene practices during the preparation of tabbouleh and the need for regular monitoring of its microbiological quality.