Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean

Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments- lessons from a developing country

In this study, we determined both hygienic sanitary risk and microbiological quality of raw meat and meat-contact surfaces in butcher shops and retails from the North Governorate in Lebanon. A total of 55 samples were analyzed (36 raw meat and 19 environmental swabs). The overall counts of pathogenic bacteria indicate high levels of contamination of both minced meat and contact surfaces. Presumptive Salmonella and Listeria were found in the samples. Salmonella spp. was observed in 63.8% of all cuts, of whom 41.6% is detected from butcher shops' meat. L. monocytogenes was present in 47.2% of meat from butcher shops and 30.5% of retails. Total aerobic count followed by S. aureus and fecal coliforms were the most detected pathogens in environmental swabs. Most visited facilities presented moderate hygienic sanitary risk, with average scores of 55.25 in butchers' shops and 65.25 in retail. Findings highlight the necessity for governmental surveillance and implementation of food safety laws.

Attitudes and practices on antibiotic use and its emerging threats among Lebanese dairy veterinarians: a case study from a developing country

Introduction

This study aimed to explore how veterinarians (vets) rationalized their prescribing decisions for antimicrobial (AM) uses, the barriers they perceived to implement proper farm management in Lebanon, and the consecutive threats that might arise concerning the emergent spread of antimicrobial resistance in animals and the population.

Methods

Amid the COVID-19 pandemic, phone call interviews were conducted with 34 veterinarians working in different demographic regions across the country. Data were analyzed qualitatively using an inductive thematic analysis.

Results and discussion

The majority of veterinarians called for responsible antibiotic use. The prescribing decision of veterinarians was based mainly on suspected disease from field examination, farmer's reports via phone calls, and the ability of the farmer to cover antibiotic costs. Very few veterinarians referred to laboratory diagnosis before prescribing a specific AM due to many obstacles. This study uncovered the absence of a trust relationship between veterinarians and farmers in Lebanon. Veterinarians provided different insights into farming practices, reflecting that farmers, in general, lack proper knowledge and implementation of farm management and that they mainly treat the herd on their own, especially in light of the current unprecedented economic crisis that Lebanon has been facing in the last three years. Above all, veterinarians revealed that AM resistance in Lebanon is markedly spreading, which calls for a serious and instantaneous set of governmental policies and regulations.

Microbiological and chemical evaluation of dairy products commercialized in the Lebanese market

Background and Aim

Cheese is considered an essential component of the Lebanese table, however, several foodborne illnesses have been reported due to cheese consumption. This study aimed to assess the microbiological quality and the occurrence of antibiotic and pesticide residues in two traditional Lebanese cheeses, Akkawi and Baladiyeh. In addition, drug resistance of isolated pathogens from the cheese samples was evaluated.

Materials and Methods

Fifty Akkawi and Baladiyeh cheese samples were obtained in duplicate from 37 different commercial brands in supermarkets and shops from various regions of Lebanon. Samples of different weights were either individually vacuum packed or soaked in brine unpacked where it was placed in plastic bag after being purchased. Samples were homogenized to determine antibiotic and pesticide residues using liquid and gas chromatography coupled to mass spectrometry, and microbiological evaluation was performed according to the International Organization for Standardization reference analytical methods. The disk diffusion method was used to determine the susceptibility of these isolates to antibiotics.

Results

Microbiologically, 17% of Akkawi and 14% of Baladiyeh samples were found to be non-conforming. The bacterial isolates (n = 29) were tested for their susceptibility to 11 different antibiotics commonly prescribed in the Lebanese community or used for treating infections caused by Gram-negative bacteria and listeriosis. Each isolate was found to be resistant to at least three antibiotics. Liquid and gas chromatography coupled to mass spectroscopy analysis showed the absence of pesticide residues in all samples. However, sulfamethazine antibiotic residue was found in 14% of the samples.

Conclusion

The results suggest that the cheese samples tested could cause foodborne illnesses due to the detection of pathogenic bacteria and are a public health concern due to the presence of antibiotic residues and the transmission of multidrug-resistant organisms.

Antibiotics in Dairy Production: Where Is the Problem?

Antibiotics have long been used for the prevention and treatment of common diseases and for prophylactic purposes in dairy animals. However, in recent decades it has become a matter of concern due to the widespread belief that there has been an abuse or misuse of these drugs in animals and that this misuse has led to the presence of residues in derived foods, such as milk and dairy products. Therefore, this review aims to compile the scientific literature published to date on the presence of antibiotic residues in these products worldwide. The focus is on the reasons that lead to their presence in food, on the potential problems caused by residues in the characteristics of dairy products and in their manufacturing process, on the development and spread of antibiotic-resistant bacteria, and on the effects that both residues and resistant bacteria can cause on human and environmental health.