Microbial Safety on Ready-to-Eat Chicken Products Sold in Retailer Shops - Shawarma, and Alfahm

The study investigates the safety of two ready-to-eat chicken-based food items-Shawarma and Alfahm procured from three distinct food service establishments. The microbiological assessments included total viable count (TVC), and the presence of Salmonella, Shigella, and Escherichia coli. Physicochemical analyses encompass pH, titratable acidity, total soluble solids (°Brix), and total protein content. Shawarma samples, particularly those from Restaurants 1 and 2, exhibited elevated microbial loads, with Salmonella ranging from 2.8 × 106 to 3.0 × 106 CFU/g and E. coli levels up to 5.2 × 106 CFU/g. These microbiological findings coincided with significantly decreased pH and °total soluble solids values, indicative of advanced spoilage, likely attributable to the utilization of improperly stored raw materials, suboptimal thermal processing (<65°C), and inadequate hygienic practices. In contrast, Alfahm samples demonstrated substantially lower microbial counts and comparatively stable physicochemical parameters, which can be attributed to the elevated cooking temperatures (~200°C) typically employed in their preparation, facilitating effective microbial inactivation. The study establishes a clear inverse relationship between microbial contamination and key physicochemical indices, underscoring the necessity for stringent control measures, including the use of fresh raw materials, adherence to validated cooking protocols, and implementation of rigorous sanitary practices in ready-to- eat chicken products. Strengthened regulatory oversight and routine microbiological surveillance are imperative to mitigate public health risks associated with contaminated fast food.