2005
DOI: 10.1016/j.scitotenv.2004.09.025
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Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon

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Cited by 71 publications
(70 citation statements)
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References 23 publications
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“…Salmonella paratyphi A was the predominant species and its presence was most likely due to the poor hygiene of workers involved in food preparation, which indicates a need for more handwashing or use of gloves in food preparation. Higher contamination levels with Salmonella paratyphi A (50%) and E. coli O157:H7 (75%) resistant to many antimicrobials were also reported in Lebanon [1]. Another Salmonella spp., Salmonella Thompson, was reported in 18 out of 46 probable cases who consumed chicken shawarma prepared at a local restaurant in Ontario, Canada [21].…”
Section: Discussionmentioning
confidence: 94%
See 1 more Smart Citation
“…Salmonella paratyphi A was the predominant species and its presence was most likely due to the poor hygiene of workers involved in food preparation, which indicates a need for more handwashing or use of gloves in food preparation. Higher contamination levels with Salmonella paratyphi A (50%) and E. coli O157:H7 (75%) resistant to many antimicrobials were also reported in Lebanon [1]. Another Salmonella spp., Salmonella Thompson, was reported in 18 out of 46 probable cases who consumed chicken shawarma prepared at a local restaurant in Ontario, Canada [21].…”
Section: Discussionmentioning
confidence: 94%
“…The importance of food as a vehicle for the transmission of several diseases has been documented, especially in developing countries where hygienic standards are not strictly followed or enforced [1]. The fact that very few illnesses can be linked to food with certainty makes it difficult to estimate the burden of foodborne diseases, and these links are often made only during outbreak situations [2].…”
Section: Introductionmentioning
confidence: 99%
“…Supermarkets impose private stringent grades and standards of quality and safety in their procurement of fresh fruits and vegetables from local farmers in developing countries [53,54]. These quality requirements of supermarkets are beneficial for the local consumers, since overall GAP and GHP in local agriculture and food traders is stimulated [55]. For example, Global GAP certification of green bean and mango exporting firms in Senegal increased the investment in training of workers required for Global GAP certification, as well as an increase in daily wages and employment periods for workers [56].…”
Section: Resultsmentioning
confidence: 99%
“…According to Guven et al (2010) and Harakeh et al (2005) meals prepared in the street provide a suitable culture medium for the emergence of S. aureus strains that are resistant to multiple antibiotics. These antibiotic-resistant strains are thus transmitted to humans through eating contaminated street food.…”
Section: Food Quality: S Aureusmentioning
confidence: 99%