Investigating the Ways of Displaying Eggs, Dairy Products, and Meat in the Markets of Mosul City, Iraq

Al-Mahmood, Omar A.; Najm, Ali M.

doi:10.21608/javs.2022.135967.1146

Investigating the Ways of Displaying Eggs, Dairy Products, and Meat in the Markets of Mosul City, Iraq

Document Type : Original Article

Authors

Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Mosul City, Iraq

10.21608/javs.2022.135967.1146

Abstract

The aim of the present study was to investigate ways of displaying food products of animal origin in the markets of Mosul city, to assess the level of applying of food safety practices in these markets. The results of the study showed significant proportions of food products (red meat, chicken, dairy products, eggs) offered in the markets of Mosul city (right and left sides) at room temperature. As out of the 400 food products of animal origin that were audited, 151 are offered for sale at room temperature which constitute 37.8% of the total audited samples. While 32.8% of the audited food products were offered for sale at refrigerator temperature. As for freezing, it was limited to red and white meat only, as the percentage of these products was 29.4% of the total samples preserved in this way. As 89% of the table eggs displayed for sale in the markets of Mosul city were at room temperature. The percentage of white meat preserved and displayed in the markets was 87%, by freezing method. There were no significant differences between the markets of the left and right-side regions in terms of displaying or preserving food products of animal origin at room temperature, refrigeration or freezing (P > 0.05). The public health surveillance system can have benefit from these results by noting the weaknesses in the food safety practices application in the markets of Mosul city, Iraq.

Keywords

Main Subjects

Food Hygiene

References

ADAK, G.K., LONG, S.M., and O’BRIEN, S.J., 2007. Foodborne transmission of infectious intestinal disease in England and Wales 1992–2003. Food Control, 18, pp.766–72. https://doi.org/10.1016/j.foodcont.2006.01.009.

BERRY, M., FLETCHER, J., MCClURE, P., and Wilkinson, J., 2008. Effects of freezing on nutritional and microbiological properties of foods. In: Judith A. E. (ed.), Frozen food science and technology, Blackwell Publishing Ltd., London, UK, pp. 26-50. https://DOI:10.1002/9781444302325.ch2

BRINK, E., ROSSUM, C.V., POSTMA-SMEETS, A., STAFLEU, A., WOLVERS, D., and DOOREN, C.V. et al., 2018. Development of healthy and sustainable food-bade dietary guidelines for the Netherlands. Public Health Nutrition, 22(13), pp. 2419-2435. https://doi: https://doi.org/10.1017/S1368980019001435.

CLARK, M.A., SPRINGMANN, M., HILL, J., and TILMAN, D., 2019. Multiple health and environmental impacts of foods. Proceedings of the National Academy of Sciences of the United States of America, 116(46), pp. 23357–23362. https://doi.org/10.1073/pnas.1906908116

FAO & WHO., 2019. The State of Food Security and Nutrition in the World 2019: Safeguarding against economic slowdowns and downturns. Rome: FAO.

FINGER, J. A., BARONI, W. S. MAFFEI,D. F. BASTOS D. H., and PINTO, U. M., 2019. Overview of foodborne disease outbreaks in Brazil from 2000 to 2018. Foods, 8(10), pp. 434. https://doi.org/10.3390/foods8100434.

FOOD and AGRICULTURE ORGANIZATION (FAO), 2021. Guidelines Meat Inspection Principles based on risk and its application. Available at: https://www.fao.org/3/ca5465ar/ca5465ar.pdf.

FOOD and DRUG ADMINSTRATION (FDA), 2010. International Posts: “Improving the Safety of Imported Food and Medical Products". Food and Drug Administration. Archived from the original on August 10, 2010. Available at: https://www.ncbi.nlm.nih.gov/books/NBK220404/

GODFRAY, H.C.J., AVEYARD, P., GARNETT, T., HALL, J.W., KEY, T.J., etal., 2018. Meat consumption, health, and the environment. Science, 361(6399). https://doi.org/10.1126/science.aam5324

HUGHES, C., GILLESPIE, I.A., O’BRIEN, S.J., et al., 2007. Foodborne transmission of infectious intestinal disease in England and Wales, 1992–2003. Food Control,18, pp.766–772. https://doi:10.1016/j.foodcont.2006.01.009

JMP^®, Pro 16.1., 2021. SAS Institute Inc., Cary, NC, 1989-2021.

KAGAMBEGA, A, THIBODEAU, A., TRINETTA, V., et al., 2018. Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso. Food Sci Nutr. 6, pp.1601–1606. https://doi.org/10.1002/fsn3.725.

LIANG, C., ZHANG, D., ZHENG, X., WEN, X., YAN, T., Zhang, Z., and HOU, C., 2021. Effects of different storage temperatures on the physicochemical properties and bacterial community structure of fresh lamb meat. Food science of animal resources, 41(3), pp.509–526. https://doi.org/10.5851/kosfa.2021.e15.

MEMISI, N.R., MORACANIN, V., ŠKRINIAR, M.M., ILICICl, M., and AC, M.D., 2014. Storage temperature: A factor of shelf life of dairy products. Acta Periodica Technologica. 45. 55-66. https://doi:10.2298/APT1445055M.

SWITAI, T., WINTER, K., and CHRISTENSEN, S., 2015. Diagnosis and Management of Foodborne Illness. Am Fam Physician. 192(5), pp.358-365. Available at: https://www.aafp.org/pubs/afp/issues/2015/0901/p358.html

UNITED STATES DEPARTMENT OF AGRICULTURE-FOOD SAFETY and INSPECTION SERVICES (USDA-FSIS)., 1998. Safe storage of meat and poultry. Washington, D.C. 20250-3700.

WOLK, A., 2017. Potential health hazards of eating red meat. Journal of Internal Medicine, 281, pp. 106–122. https://doi:10.1111/joim.12543

WORLD HEALTH ORGANISATION (WHO), 2002. Fact Sheet No. 237 Revised January 2002. Food Safety and Foodborne Illness. Available at: http://www.who.int/mediacentre/factsheets/Fs237/en/.

ZEIDLER, G. 2002. Shell quality and preservation. In Bell, D. D. and Weaver, W. D. Jr. (eds). Commercial Chicken Meat and Egg Production. 5th rev. edn. Kluwer Academic Publishers, Norwell, pp. 1199-1217. https://doi.org/10.1007/978-1-4615-0811-3_60