EXAMINING MICROBIAL QUALITY IN READY-TO-EAT FOODS OF MAKKAH'S CAFETERIAS

Abstract

The consumption of ready-to-eat foods (RTEs) has witnessed a surge in the Kingdom of Saudi Arabia, particularly in the city of Makkah, owing to shifting demographics and lifestyle changes. This trend is influenced by the influx of itinerant workers, pilgrims, and visitors, leading to an increased preference for convenient RTE options, especially for breakfast. Cafeterias offering RTE foods have gained popularity due to their affordability, accessibility, and convenience. However, certain RTE food items, including those containing animal-derived ingredients like eggs, fish, meat, and poultry, are susceptible to contamination by various microorganisms such as bacteria and fungi. The contamination of RTE foods during processing and sandwich preparation has been reported, potentially resulting in cross-contamination and the presence of pathogenic microorganisms like Staphylococcus aureus, Salmonella species, Bacillus species, and Escherichia coli. Consequently, the quality of RTE foods can be significantly compromised. In this context, understanding the factors contributing to the contamination and deterioration of RTE foods is crucial for ensuring food safety and public health. This study aims to investigate the prevalence and implications of microorganism contamination in RTE foods in Makkah, Saudi Arabia, and proposes strategies to enhance the safety and quality of RTE meals