Nutrition, Food Science and Technology

Foodborne diseases have emerged as an important and growing public health and economic problem in many countries during the last decades especially in Lebanon. In this study we conducted a food control program for full-service restaurants in Keserwan district (North of Beirut) based on main headings of food safety practices to serve as a model for other regions in Lebanon. Foodborne illness is an increasing economic and health problem that is becoming worse in many countries in recent decades, particularly in Lebanon. In this study, we implemented a food control program for full-service restaurants in Keserwan District, based on key food safety and bacteriological testing practices, to serve as a model for food safety for other regions of Lebanon. In fact, 175 samples of raw and ready-to-eat foods were collected from 83 restaurants that received certificates of qualification from the Lebanese Ministry of Public Health ("Gold" certificate or "Silver" certificate) to assess microbiological quality of these foods and to detect the presence of Clostridium perfringens, Escherichia coli, Listeria, Salmonella and Staphylococcus Aureus, or even the contamination of these foods, by means of two methods: the conventional microbiological culture and the technique of molecular biology the real-time PCR; the latter proved effectiveness and allowed us to obtain quickly very precise results. These results showed unsatisfactory levels of foodborne pathogens. Then, statistical analyzes

were carried out to find the possible associations between the various categorical variables. The presence of bacteria was not significantly associated with the obtained certificate. These findings reveal the microbiological quality of foods served in Keserwan district restaurants and thus encourage improved practices to provide consumers healthy food products.