Poultry meat safety and supply chain quality in Bani-Waleed restaurants
https://doi.org/10.21323/2414-438X-2026-11-3-298-306
Abstract
Foodborne illnesses are caused mostly by the contaminated poultry products, which illnesses represent a critical public health challenge, particularly in the developing countries where the restaurant hygiene practices and regulatory authorities’ oversight over the hygiene are often inadequate. This study addresses the gap in microbiological safety data for the poultry dishes served at food service establishments in Bani-Waleed city located at the northwest of Libya where no prior peer reviewed bacteriological assessment was published before. Ten poultry meat samples (5 raw, 3 grilled, 2 boiled in broth) were collected from five fast-food restaurants (designated as the Restaurant 1, Restaurant 2, Restaurant 3, Restaurant 4, Restaurant 5) in Bani-Waleed city and transported to the Food Control Centre in Tripoli city under refrigeration (4 °C) within 5 hours. Quantitative microbiological analysis was performed using the decimal dilution plate technique on relevant selective media: MacConkey agar and Sorbitol MacConkey agar (SMAC) for Escherichia coli and E. coli O157: H7; Mannitol Salt Agar (MSA) for Staphylococcus aureus; and XLD agar for Salmonella spp. The systematic visual hygiene condition assessment of the five restaurants was conducted alongside a consumer survey administered to 177 restaurant customers. Statistical analysis was performed using SPSS software. All raw meat samples (100 %) were contaminated with E. coli, with mean total bacterial counts of 9.68 × 103 ± 220 CFU/g. E. coli O157: H7 was detected in all raw meat samples and still persisted in three grilled samples obtained from the restaurants 2, 4, and 5 after cooking. Staphylococcus aureus was found in raw meat obtained from four restaurants (80 %) but this bacteria strain was eliminated after cooking. Salmonella was not found in all samples (0 %). Cooking significantly reduced total bacterial counts (p = 0.001), but the persistence of E. coli O157: H7 in the grilled chicken meat samples indicated inadequate cooking temperatures or post-cooking cross-contamination. Visual assessments revealed poor hygiene compliance, with all restaurants scoring below 65 %. A consumer survey indicated that 53 % of 177 participants experienced food poisoning symptoms after eating the restaurant meals. The results reveal serious microbiological safety hazards in poultry meat served in Bani- Waleed restaurants, induced by poor hygiene practices, inadequate cooking procedures, and insufficient regulatory authorities’ oversight. Urgent implementation of Hazard Analysis and Critical Control Point (HACCP) principles, mandatory food handlers’ training, and development the strengthened health inception is recommended to ensure public health protection in the region.
Keywords
poultry meat,
food safety,
bacterial contamination,
Escherichia coli O157: H7,
Staphylococcus aureus,
Bani‑Waleed city
Supporting agencies: The study was conducted as part of routine academic research at Bani Waleed University.
About the Author
S.A. Almaghribi
Department of Food Science, Faculty of Agriculture, Bani Waleed University
Libya
Libya
Salmin A. Almaghribi, Master Degree, Lecturer, Department of Food Science, Faculty of Agriculture
Bani-Waleed
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For citations:
Almaghribi S. Poultry meat safety and supply chain quality in Bani-Waleed restaurants. Theory and practice of meat processing. 2026;11(3):298-306. https://doi.org/10.21323/2414-438X-2026-11-3-298-306
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