Microbial Levels In Kibbeh Nayyeh Mahmoud Kanaan, Dr. Richard Meldrum, Dr. Ian Young, and Dr. Jordan Tustin School of Occupational and Public Health, Ryerson University
Introduction Discussion • The 2010 Ontario Microbial Guidelines for RTE What Is Kibbeh Nayyeh? Foods was referenced to interpret the laboratory Methods Results results. • Kibbeh Nayyeh is a raw beef or lamb Ready-To-Eat Microbial Levels In Kibbeh Nayyeh 1) Prior to sampling, locations that sold Kibbeh Nayyeh Category Location 1 Location 2 Location 3 2 (RTE) dish that is very popular in countries such as February 1st • For total coliforms, values under 10 cfu/g are were identified as well as the days of the week the Total coliforms (cfu/g) 4.80E+03 5.10E+03 Lebanon. The cuts of meat used to prepare this dish are satisfactory (safe), marginal levels (borderline) are meat would arrive fresh. E.coli (cfu/g) 1.60E+02 3.10E+03 2 3 either Flank steak, Brisket, or meat surrounding the February 2nd between 10 -10 cfu/g, and unsatisfactory levels 2) A 1kg sample was purchased from the three locations Total coliforms (cfu/g) 1.24E+04 <1.00E+01 (hazardous) are values above 103 cfu/g. shoulder of the animal due to the quality of the meat as E.coli (cfu/g) 1.90E+03 <1.00E+01 each Wednesday and Thursday, but only 200g was February 8th • For E. coli, satisfactory levels are values below 10 well as the lower percentage of fat. Total coliforms (cfu/g) 3.70E+03 6.00E+01 shipped to the laboratory. A total of 30 samples were • Ingredients needed to prepare the dish are: fresh minced E.coli (cfu/g) <1.00E+01 <1.00E+01 cfu/g, marginal levels are values between 10-100 collected. February 9th beef or lamb (either by hand or by machine), wheat Total coliforms (cfu/g) 1.50E+03 8.00E+01 cfu/g, and unsatisfactory levels are values above 100 E.coli (cfu/g) <1.00E+01 <1.00E+01 3) Once the samples were obtained as a customer, they February 22nd cfu/g. staple, spices, white onions, salt, pepper, and olive oil on were taken out of the establishment so that they could Total coliforms (cfu/g) 1.70E+03 5.00E+01 3.00E+04 the surface before consumption. E.coli (cfu/g) <1.00E+01 <1.00E+01 <1.00E+01 • 3% of the total coliform samples returned be aseptically acquired using the inverted bag February 23rd • This product has been made illegal in Canada without Total coliforms (cfu/g) 6.20E+03 1.20E+02 2.50E+03 satisfactory, 27% returned marginal, and 70% technique (sample bags were labeled before sampling E.coli (cfu/g) <1.00E+01 <1.00E+01 <1.00E+01 returned unsatisfactory. conducting proper research to identify the risks. March 1st began). Total coliforms (cfu/g) 5.20E+03 1.60E+02 1.60E+06 • 83% of of the E. coli levels returned satisfactory, 7% E.coli (cfu/g) <1.00E+01 4.00E+01 <1.00E+01 4) Immediately after collecting the samples, the meat was March 2nd marginal, and 10% unsatisfactory. What Is The Public Health Concern? Total coliforms (cfu/g) 7.50E+03 1.40E+02 2.40E+04
placed in a cooler (between 0-4°C) and driven to the E.coli (cfu/g) <1.00E+01 <1.00E+01 <1.00E+01 March 8th • Beef is a high-risk food item commonly linked to University of Guelph Laboratory to test for total Total coliforms (cfu/g) 2.50E+04 2.40E+04 outbreaks, so the consumption of Kibbeh Nayyeh may coliform and E. coli rates. E.coli (cfu/g) <1.00E+01 <1.00E+01 March 9th cause a public health incident. Total coliforms (cfu/g) 1.20E+03 2.00E+01 2.10E+05 Conclusion E.coli (cfu/g) <1.00E+01 <1.00E+01 <1.00E+01 • This dish does not undergo any heat treatment prior to Tools March 15th Total coliforms (cfu/g) <1.00E+01 1.10E+04 7.90E+04 The objective of this study was to identify the microbial consumption. E.coli (cfu/g) <1.00E+01 <1.00E+01 <1.00E+01 The tools used for this experiment were: March 16th levels of Kibbeh Nayyeh to determine if consuming the • Consumption of contaminated meat may cause outbreaks Total coliforms (cfu/g) 2.30E+03 3.20E+02 item is safe for same day consumption. What the relating to E. coli O157:H7, Salmonellosis, Listeriosis, 1) 1 pen E.coli (cfu/g) <1.00E+01 1.00E+01 evidence declared is that contamination occurred 2) 1 ice pack Staphylococcal Gastroenteritis, and Campylobacteriosis. during the preparation of the dish. Therefore, Kibbeh 3) 1 small cooler • This dish is usually served in a family setting, so if there Nayyeh is a concern. are individuals of a vulnerable population (children, 4) 1 thermometer 4) 1 permanent marker pregnant mothers, or older individuals), then they are 5) 30 large sized sample bags susceptible to a more severe outcome. 6) 30 medium sized sample bags Acknowledgements
1. Chris MacDonald- Project liaison 2. Joseph Xavier- Project liaison Objective 3. Toronto Public Health- Supplier
4. Ryerson University- Project funding The objective of this study is to identify if Kibbeh Nayyeh is 5. Amal Said- Data collection safe for same day consumption. Another intention of this 6. The University of Guelph Laboratory- Sample analyst study is to serve as an aid if future research is to be conducted on this item, for not many studies have been done on Kibbeh Nayyeh. If this product is deemed safe, then this References
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