Spore-formers: major contaminants of “cheese manakish”
International Journal of Development Research
Spore-formers: major contaminants of “cheese manakish”
Received 03rd August, 2019; Received in revised form 17th September, 2019; Accepted 21st October, 2019; Published online 30th November, 2019
Copyright © 2019, Farah Hneini and Tarek Nawas. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Food contamination is a major public health concern. “Manakish” are savory pastry popular in the Mediterranean region, as one of the traditional breakfasts. Freshly baked cheese Manakish from 16 popular bakeries were tested for the presence of bacterial contaminants, by using standard methods. While only three of the samples did not grow any bacterial contaminants, 10 samples from 10 different bakeries grew the endospores forming Bacillus subtilis, while 2 samples grew Staphylococcus epidermidis. Measures should be imposed to ensure proper handling of the Manakish and their ingredients, to avoid contamination that may be hazardous to the health of the consumers.
