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Title: Investigating the microbiological quality of the ready-to-eat fast foods in North Lebanon
Authors: Chalabi, Ziad
Advisors: Karam, Marc 
Subjects: Food--Microbiology--Case studies
Food contamination--Lebanon
Issue Date: 2010
Based on the high prevalence of diseases associated with the consumption of readyto-eat (RTE) fast foods, a microbiological survey of (RTE) chicken shawarma (6), chicken burger (6), hamburger (11), chicken (3), Tawook (6), Fahita (4), Philadelphia (1), Crispy (2), beef shawarma (4), cheese burger (4), Mexican shawarma (1) , beef (1), sojok (1) in Tripoli, Lebanon was conducted. All samples were examined for total mesophilic count, total coliforms, fecal coliforms, Streptococcus D, Salmonella, Staphylococcus aureus, Enterohemorrhagic Escherichia coli (EHEC), Shigella and Listeria monocytogenes. The results showed that only 8 percent of the tested RTE samples fall within the accepted international microbiological standards, whereas the rest of the samples are microbiologically rejected. 92 percent of the tested samples harbor very high amounts of total mesophilic bacteria and total coliforms. Moreover 82 percent of the samples are contaminated with either of the 2 fecal markers or both. With respect to the tested pathogenic bacteria, Salmonella and Listeria were not detected whereas Staphylococcus aureus, EHEC and Shigella were contaminating the tested samples but with different percentages. In conclusion, the results indicated that the ready-to-eat food types sampled and examined in this region pose bacterial hazard to consumers.
Includes bibliographical references (p.56-65).

Supervised by Dr. Marc Karam.
Rights: This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder
Ezproxy URL: Link to full text
Type: Thesis
Appears in Collections:UOB Theses and Projects

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