Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/6438
Title: Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country
Authors: Serhan, Mireille 
Hourieh, Hiba
El Deghel, Maria 
Serhan, Carole 
Affiliations: Department of Nutritional Sciences 
Faculty of Health Sciences 
Department of Business Management and Administration 
Keywords: Meat
Environmental swabs
Food-borne diseases
Pathogenic bacteria
Risk assessment
Issue Date: 2024-01-28
Publisher: Taylor & Francis Online
Part of: International Journal of Environmental Health Research
Volume: 34
Issue: 1
Start page: 600
End page: 610
Abstract: 
In this study, we determined both hygienic sanitary risk and microbiological quality of raw meat and meat-contact surfaces in butcher shops and retails from the North Governorate in Lebanon. A total of 55 samples were analyzed (36 raw meat and 19 environmental swabs). The overall counts of pathogenic bacteria indicate high levels of contamination of both minced meat and contact surfaces. Presumptive Salmonella and Listeria were found in the samples. Salmonella spp. was observed in 63.8% of all cuts, of whom 41.6% is detected from butcher shops' meat. L. monocytogenes was present in 47.2% of meat from butcher shops and 30.5% of retails. Total aerobic count followed by S. aureus and fecal coliforms were the most detected pathogens in environmental swabs. Most visited facilities presented moderate hygienic sanitary risk, with average scores of 55.25 in butchers' shops and 65.25 in retail. Findings highlight the necessity for governmental surveillance and implementation of food safety laws.
URI: https://scholarhub.balamand.edu.lb/handle/uob/6438
ISSN: 09603123
DOI: 10.1080/09603123.2022.2161487
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Business Management and Administration
Department of Nutritional Sciences

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