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Abstrait
Foodborne Pathogens Dilemma in the Mediterranean Diet: Case of Lebanon
Caline Harb*, Emilio Mouannes, Marc Bou Zeidan, Afif M Abdel Nour, Lara Hanna-Wakim
Mediterranean food has been known for its positive health impact however, a huge concern regarding its safety still remains.
We reviewed the literature on food safety and foodborne illnesses particularly those caused by bacteria over the past 20 years in Lebanon.
Food safety practice has major gaps in Lebanon where several food types of dairy products, meat, poultry, vegetables, and water have been reported to be contaminated by Brucella species, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella species, Staphylococcus aureus, and Yersinia species. Furthermore, the majority of these reported bacterial foodborne infections have shown resistance to several antibiotics.
Food safety practice needs substantial efforts from public and private sector to protect consumers and help maintain a decent socio-economic status. This can only be implemented by new laws regulating the food chain, from farm to fork. Consumers as well need to become more aware about good food hygiene practices.