Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2020-05-30 DOI:10.18502/jfqhc.7.2.2885

J. Yammine, L. Karam

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引用次数: 2

Abstract

Background: 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. Methods: 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), Total Coliforms (TC), Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. Twenty offal and ground beef meat samples were collected as sold in bulk from the market and were analyzed for Escherichia coli O157:H7. Statistical analysis was performed using SPSS statistical software v. 23.0. Results: The results showed that 20, 100, 20, 80, and 0% of the analyzed chicken breast samples were rejected for TAC, TC, S. aureus, Salmonella spp., and L. monocytogenes, respectively. For chicken liver samples, 100% of the samples were rejected for TC and Salmonella spp., while all the samples were accepted for TAC, S. aureus, and L. monocytogenes. E. coli O157:H7 was absent in all meat samples. Conclusion: 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 E. coli O157:H7.

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黎巴嫩零售鸡肉和牛肉产品的微生物质量与安全

背景：控制和减少食源性疾病仍然是世界各地食品当局面临的最具挑战性的问题之一。这项研究旨在评估黎巴嫩零售市场上出售的鸡胸肉、鸡肝、本地和进口内脏以及碎牛肉制品的微生物质量。方法：从市场上购买由ISO22000认证和非认证公司生产的35份鸡胸肉和肝脏样品。对鸡肉样品进行了总需氧量（TAC）、总大肠杆菌（TC）、金黄色葡萄球菌、沙门氏菌和单核细胞增多性李斯特菌的检测。从市场上收集了20份散装出售的内脏和碎牛肉样本，并对其进行了O157:H7大肠杆菌分析。使用SPSS统计软件v.23.0进行统计分析。结果：结果显示，在分析的鸡胸肉样品中，TAC、TC、金黄色葡萄球菌、沙门氏菌和单核细胞增多性李斯特菌的检出率分别为20%、100%、20%、80%和0%。对于鸡肝样品，100%的样品被TC和沙门氏菌拒绝。而所有样品都被TAC、金黄色葡萄球菌和单核细胞增多性李斯特菌接受。所有肉类样本中均未发现O157:H7大肠杆菌。结论：来自认证和非认证供应商的一些鸡肉样品超过了标准上限，表明存在卫生问题；而对于致病性大肠杆菌O157:H7，肉制品是安全的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.