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Taha, H., Nasraween, M., Khader, Y., Al Omari, L., Al Nsour, M., Al Shdaifat, A., & Berggren, V. (2022). Microbial Load of Chicken Shawerma and the Handlers’ Compliance with Food Safety Practices in Jordan. Arab Journal of Nutrition and Exercise (AJNE), 6(1), 13–28. https://doi.org/10.18502/ajne.v6i1.10063
https://doi.org/10.18502/ajne.v6i1.10063
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authors
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Hana Taha
Hana Taha
Department of Basic Medical Sciences, Faculty of Medicine, The Hashemite University, Zarqa, Jordan
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Moath Nasraween
Moath Nasraween
Food and Drug Administration, Food Control Department, Amman, Jordan
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Yousef Khader
Yousef Khader
Department of Public Health and Community Medicine, Jordan University of Science and Technology, Irbid, Jordan
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Lujain Al Omari
Lujain Al Omari
Department of Basic Medical Sciences, Faculty of Medicine, The Hashemite University, Zarqa, Jordan
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Mohannad Al Nsour
Mohannad Al Nsour
Global Health Development, Eastern Mediterranean Public health Network, Amman, Jordan
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Amjad Al Shdaifat
Amjad Al Shdaifat
Department of Medicine and Family Medicine, Faculty of Medicine, The Hashemite University, Zarqa, Jordan
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Vanja Berggren
Vanja Berggren
Department of Neuroscience, Caring Science and Society, Karolinska Institute, Stockholm, Sweden
Published Date
- Jan 14, 2022
Microbial Load of Chicken Shawerma and the Handlers’ Compliance with Food Safety Practices in Jordan
Abstract
Background: Shawerma is a popular traditional food in the Eastern Mediterranean region.
Aim: The aim of this study was to assess the shawerma handlers’ compliance with food safety practices and determine the microbial load and pathogenic organisms in the ready-to-eat chicken shawerma sandwiches in the restaurants of Amman, Jordan.
Methods: This cross-sectional study used mixed methods including observational checklists to determine the compliance of food safety practices by 120 chicken shawerma handlers from 40 randomly selected restaurants in Amman. Additionally, pathogenic microorganisms were assessed by laboratory analysis in the ready-to-eat chicken shawerma sandwiches.
Results: Only 2.5% and 10% complied, respectively, with separating knives and boards used for chicken from the ones used for vegetables. The compliance for maintaining proper temperatures for freezers and chillers were only 62% and 67%, respectively. As for hand-washing techniques and using disposable drying papers, the adherence was 5% and 7.5%, respectively. Laboratory analysis showed that 27.5% of the ready-to-eat shawerma had unacceptable levels of microorganisms.
Conclusion: Our findings showed poor compliance of food safety practices in chicken shawerma restaurants of Amman. There is a need for capacity building and periodic evaluations of food handlers’ knowledge and practices within a comprehensive food safety program, carried out by qualified trainers.
Keywords: chicken shawerma, food safety, Jordan
References
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[2] Joint FAO/WHO Codex Alimentarius Commission, Food and Agriculture Organization of the United Nations, Joint FAO/WHO Food Standards Programme, World Health Organization. Organically produced foods. Food and Agriculture Organization; 2001. Available from: http://www.fao.org/3/Y2772E/y2772e00.htm
[3] Centers for Disease Control and Prevention (CDC) [Internet]. United States: CDC. Estimates of foodborne illness in the United States; 2011 [2021 Dec 14]. Available from: https://www.cdc.gov/foodborneburden/
[4] World Health Organization. Regional Office for the Eastern Mediterranean & Regional Center for Environmental Activities. Hazard analysis and critical control point generic models for some traditional foods: a manual for the Eastern Mediterranean Region [Internet]. WHO; 2008 [cited 2021 Dec 21]. Available from: https://apps.who.int/iris/handle/10665/119885
[5] Alhaddad AS, Abushaala FA, Bahout AA. Bacterial contamination of ready to eat foods (shawerma sandwiches) in Misurata City, Libya. 2nd International Conference on Environment, Agriculture and Food Sciences (ICEAFS'2013) [Internet]; 2013 May 6–7; Kuala Lumpur, Malaysia. Thailand: Planetary Scientific Research Center [cited 2021 Dec 13]. 104–106 p. Available from: http://psrcentre.org/images/extraimages/16%20513056.pdf
[6] Azizieh A. Incidence and recovery of salmonella in chicken shawarma consumed in Damascus City and its countryside. Damascus University Journal of Agricultural Sciences. 2012;28(2v.28):335–348. Available from: https://agris.fao.org/agris-search/search.do?recordID=SY2014000026
[7] McIntyre L, Vallaster L, Wilcott L, Henderson SB, Kosatsky T. Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control. 2013;30(1):150–156.
[8] Osaili TM, Abu Jamous DO, Obeidat BA, Bawadi HA, Tayyem RF, Subih HS. Food safety knowledge among food workers in restaurants in Jordan. Food Control. 2013;31(1):145–150.
[9] rentuputme.over-blog.com [Internet]. France; rentuputme.over-blog.com; c2010. Manual of Generic HACCP Models for Some Traditional Foods in the Eastern Mediterranean Region; c2010 [cited 2021 Dec 21]. Available from: http://rentuputme.over-blog.com/2020-02/manual-of-generic-haccp-models-for-some-traditional-foods-in-the-eastern-mediterranean-region.html
[10] Harakeh S, Yassine H, Gharios M, Barbour E, Hajjar S, El-Fadel M, et al. Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon. Science of the Total Environment. 2005;341(1–3):33–44.
[11] JFDA. Code of Practice in private shawarma restaurants for the year 2007. Jordan: JFDA; 2007. Available from: http://old.jfda.jo/Download/Laws/29_215.doc
[12] JFDA. Administration, regulations of ready to eat food set by the Jordan Food and Drug. Jordan: JFDA; 2008. Available from: http://www.jfda.jo/EchoBusV3.0/SystemAssets/PDF/AR/دراسات وبحوث/6.pdf
[13] Lina M, Fayad. GIZ Jordan employment-oriented MSME promotion project (MSME) trade for employment project (t4e) Jordan’s food processing sector analysis and strategy for sectoral improvement [Internet]. Jordan: Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH; 2019 [cited 2021 Dec 14]. Available from: https://www.giz.de/en/downloads/Jordan%20Food%20Processing%20Sector%20Analysis%20and%20Strategy%20for%20Sectoral%20Improvement.pdf
[14] Jordan Restaurant Association. Jordan Drug and Food Administration [Internet]. Jordan: JFDA; 2015 [cited 2021 Dec 21]. Available from: https://www.jra.jo/jordan-drug-and-food-administration
[15] Osaili TM, Al-Nabulsi AA, Shaker RR, Jaradat ZW, Mohammad T, Al-Kherasha M, et al. Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan. Journal of Food Protection. 2014;77(1):106–111.
[16] M. E. Jordan bans shawarma after salmonella outbreak. The Daily News [Internet]. 2007 [cited 2021 Dec 21]. Available from: http://www.dailystar.com.lb/ArticlePrint.aspx?id=73227&mode=print
[17] Mcintyre L. (2012). A historical perspective on outbreaks, illnesses and incidents [Internet]. Canada: Health Canada; 2012 [cited 2021 Dec 21]. Available from: http://www.bccdc.ca/About-Site/Documents/UBC-CDC/EHSeminarApr242012_practiceandpolicychangesfoodborneillness.pdf
[18] Saadia M, Easa H. The microbial quality of fast food and traditional fast food. Nature and Science. 2010;8(10):117–133. Available from: http://innocua.net/web/download-1443/16-3218ns0810-117-133.pdf
[19] Mohamed H, Nosier S. Estimation of some heavy metals in chicken shawarma. Egyptian Journal of Comparative Pathology and Clinical Pathology. 2009;22(3):24–36.
[20] WHO. Five keys to safer food manual [Internet]. WHO; 2006 [cited 2021 Dec 21]. Available from: https://www.who.int/publications/i/item/9789241594639
[21] Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, et al. Food worker hand washing practices: an observation study. Journal of Food Protection. 2006; 69(10);2417–2423.
[22] Kiswani H, Nsour H. The curse of shawerma is chasing the government. Al-Ghad Newspaper [Internet]. 2007 Month date [cited 2021 Dec 14].
[2] Joint FAO/WHO Codex Alimentarius Commission, Food and Agriculture Organization of the United Nations, Joint FAO/WHO Food Standards Programme, World Health Organization. Organically produced foods. Food and Agriculture Organization; 2001. Available from: http://www.fao.org/3/Y2772E/y2772e00.htm
[3] Centers for Disease Control and Prevention (CDC) [Internet]. United States: CDC. Estimates of foodborne illness in the United States; 2011 [2021 Dec 14]. Available from: https://www.cdc.gov/foodborneburden/
[4] World Health Organization. Regional Office for the Eastern Mediterranean & Regional Center for Environmental Activities. Hazard analysis and critical control point generic models for some traditional foods: a manual for the Eastern Mediterranean Region [Internet]. WHO; 2008 [cited 2021 Dec 21]. Available from: https://apps.who.int/iris/handle/10665/119885
[5] Alhaddad AS, Abushaala FA, Bahout AA. Bacterial contamination of ready to eat foods (shawerma sandwiches) in Misurata City, Libya. 2nd International Conference on Environment, Agriculture and Food Sciences (ICEAFS'2013) [Internet]; 2013 May 6–7; Kuala Lumpur, Malaysia. Thailand: Planetary Scientific Research Center [cited 2021 Dec 13]. 104–106 p. Available from: http://psrcentre.org/images/extraimages/16%20513056.pdf
[6] Azizieh A. Incidence and recovery of salmonella in chicken shawarma consumed in Damascus City and its countryside. Damascus University Journal of Agricultural Sciences. 2012;28(2v.28):335–348. Available from: https://agris.fao.org/agris-search/search.do?recordID=SY2014000026
[7] McIntyre L, Vallaster L, Wilcott L, Henderson SB, Kosatsky T. Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOODSAFE trained and untrained food handlers in British Columbia, Canada. Food Control. 2013;30(1):150–156.
[8] Osaili TM, Abu Jamous DO, Obeidat BA, Bawadi HA, Tayyem RF, Subih HS. Food safety knowledge among food workers in restaurants in Jordan. Food Control. 2013;31(1):145–150.
[9] rentuputme.over-blog.com [Internet]. France; rentuputme.over-blog.com; c2010. Manual of Generic HACCP Models for Some Traditional Foods in the Eastern Mediterranean Region; c2010 [cited 2021 Dec 21]. Available from: http://rentuputme.over-blog.com/2020-02/manual-of-generic-haccp-models-for-some-traditional-foods-in-the-eastern-mediterranean-region.html
[10] Harakeh S, Yassine H, Gharios M, Barbour E, Hajjar S, El-Fadel M, et al. Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon. Science of the Total Environment. 2005;341(1–3):33–44.
[11] JFDA. Code of Practice in private shawarma restaurants for the year 2007. Jordan: JFDA; 2007. Available from: http://old.jfda.jo/Download/Laws/29_215.doc
[12] JFDA. Administration, regulations of ready to eat food set by the Jordan Food and Drug. Jordan: JFDA; 2008. Available from: http://www.jfda.jo/EchoBusV3.0/SystemAssets/PDF/AR/دراسات وبحوث/6.pdf
[13] Lina M, Fayad. GIZ Jordan employment-oriented MSME promotion project (MSME) trade for employment project (t4e) Jordan’s food processing sector analysis and strategy for sectoral improvement [Internet]. Jordan: Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH; 2019 [cited 2021 Dec 14]. Available from: https://www.giz.de/en/downloads/Jordan%20Food%20Processing%20Sector%20Analysis%20and%20Strategy%20for%20Sectoral%20Improvement.pdf
[14] Jordan Restaurant Association. Jordan Drug and Food Administration [Internet]. Jordan: JFDA; 2015 [cited 2021 Dec 21]. Available from: https://www.jra.jo/jordan-drug-and-food-administration
[15] Osaili TM, Al-Nabulsi AA, Shaker RR, Jaradat ZW, Mohammad T, Al-Kherasha M, et al. Prevalence of Salmonella Serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan. Journal of Food Protection. 2014;77(1):106–111.
[16] M. E. Jordan bans shawarma after salmonella outbreak. The Daily News [Internet]. 2007 [cited 2021 Dec 21]. Available from: http://www.dailystar.com.lb/ArticlePrint.aspx?id=73227&mode=print
[17] Mcintyre L. (2012). A historical perspective on outbreaks, illnesses and incidents [Internet]. Canada: Health Canada; 2012 [cited 2021 Dec 21]. Available from: http://www.bccdc.ca/About-Site/Documents/UBC-CDC/EHSeminarApr242012_practiceandpolicychangesfoodborneillness.pdf
[18] Saadia M, Easa H. The microbial quality of fast food and traditional fast food. Nature and Science. 2010;8(10):117–133. Available from: http://innocua.net/web/download-1443/16-3218ns0810-117-133.pdf
[19] Mohamed H, Nosier S. Estimation of some heavy metals in chicken shawarma. Egyptian Journal of Comparative Pathology and Clinical Pathology. 2009;22(3):24–36.
[20] WHO. Five keys to safer food manual [Internet]. WHO; 2006 [cited 2021 Dec 21]. Available from: https://www.who.int/publications/i/item/9789241594639
[21] Green LR, Selman CA, Radke V, Ripley D, Mack JC, Reimann DW, et al. Food worker hand washing practices: an observation study. Journal of Food Protection. 2006; 69(10);2417–2423.
[22] Kiswani H, Nsour H. The curse of shawerma is chasing the government. Al-Ghad Newspaper [Internet]. 2007 Month date [cited 2021 Dec 14].