Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country

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.

KEYWORDS:

• Meat
• food-borne diseases
• pathogenic bacteria
• environmental swabs
• risk assessment

Acknowledgments

We thank the butchers and the administration of the retail establishments for their support through providing meat samples and access to facilities.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported that there is no funding associated with the work featured in this article.