Microbiological hazards and compliance of ready-to-eat foods at restaurants..

Abstract

This study aimed to evaluate the microbiological hazard of 210 ready-to-eat (RTE) food samples collected from local markets in Jordan, including salads, falafel sandwiches, shawerma sandwiches, and garlic sauces. Microbial analysis including Escherichia (E) coli, Bacillus (B) cereus, Staphylococcus (S) aureus, Listeria (L) monocytogenes, and Salmonella spp., was performed using ISO methods. While Salmonella spp. and L. monocytogenes were absent in all samples, E. coli, B. cereus, and S. aureus were detected in 16.2%, 15.2%, and 5.7% of samples, respectively. The highest microbial load was in falafel sandwiches and salads, with some samples exceeding Jordanian microbiological safety limits. The presence of E. coli indicates possible fecal contamination, whereas B. cereus and S. aureus suggest cross-contamination and poor hygiene during preparation and handling of food samples. These findings highlight the potential public health risks associated with RTE foods in Jordan, particularly from informal and small-scale restaurants and canteens.