Abstract
Sumac (Rhus coriaria) Extracts to Enhance the Microbiological Safety of the Red Meat
Highlights
The industrial revolution has been defined in modern history as the series of changes from a traditional, handicraft, inefficient economy to one dominated by industry and technology
Lebanon has made little progress in developing an efficient food safety system, and as many sectors, food and food safety remained one of the neglected issues over years. This fact has led to the aggravation of the food safety in Lebanon; many Lebanese products were rejected in the international markets because they were lack minimal safety requirements, and the burden of foodborne illness dramatically increased as many food products found in the Lebanese market were labeled as “unsafe” as they contained deadly toxins and harmful pathogenic bacteria
Food safety has always been a concern in Lebanon, in particular after the campaign conducted by the Ministry of Public Health (MOPH) launched in November 2014 and proved the presence of bacterial contaminants like Salmonella and E. coli as a result of the poor basic hygienic practices in restaurants and food service institutions all around Lebanon
Summary
The industrial revolution has been defined in modern history as the series of changes from a traditional, handicraft, inefficient economy to one dominated by industry and technology. According to statistics published by the Center of Disease Control and Prevention (CDC), 48 million Americans were at a risk of foodborne illness, contributing to 128000 hospitalizations and 3000 deaths from 1998 to 2008 (Painter, 2008) For this reason, the World Health Organization (WHO), a specialized agency of the United Nations, considered food safety one of its crucial priorities to promote the health of the global population, and started along with international administrations and organizations in making steps towards a safer food chain system. Lebanon has made little progress in developing an efficient food safety system, and as many sectors, food and food safety remained one of the neglected issues over years This fact has led to the aggravation of the food safety in Lebanon; many Lebanese products were rejected in the international markets because they were lack minimal safety requirements, and the burden of foodborne illness dramatically increased as many food products found in the Lebanese market were labeled as “unsafe” as they contained deadly toxins and harmful pathogenic bacteria. A retrospective screening of many studies provides an overview about the potential of Sumac extracts to reduce the growth of pathogenic bacteria, its effect on sensory and organoleptic properties of meat, and the safety level relative to the use of Sumac as a preservative
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