MICROBIAL IDENTIFICATION IN SHAWARMA: A COMPARATIVE ANALYSIS OF MICROBIAL LOAD FROM MORNING TO EVENING IN JENIN, PALESTINE

Abstract

Background: : Shawarma is a widely consumed ready-to-eat street food in Palestine, often prepared and served under variable hygienic conditions. Such foods are at high risk of microbial contamination, especially when exposed to repeated handling and prolonged storage within the temperature danger zone.

Purpose: XV This study aimed to assess the dynamic changes in bacterial communities and microbial load in chicken shawarma sandwiches sold in Jenin, Palestine, and to evaluate the effect of time (morning vs. afternoon) on contamination levels.

Materials and Methods: A quantitative descriptive cross-sectional pilot study was conducted on 44 chicken shawarma samples collected from 11 restaurants in Jenin between August and December 2025. Each restaurant was visited twice, and two samples were collected per visit at 4-hour intervals. Microbiological analysis included Aerobic Plate Count (APC), isolation of Staphylococcus aureus using Mannitol Salt Agar, and identification of Gram-negative bacteria using MacConkey agar and biochemical tests. Data were analyzed using SPSS version 31, applying descriptive statistics and the Mann–Whitney U test (p < 0.05). Results: No statistically significant differences were found between morning and afternoon samples (p > 0.05), although a trend toward higher bacterial counts in afternoon samples was observed. The bacterial community was predominantly composed of non-Staphylococcus Gram-positive bacteria. Staphylococcus aureus was consistently detected at low levels. Among Gram-negative isolates, Enterobacteriaceae were the most prevalent, with Klebsiella pneumoniae being the most

XVI

frequently identified species. Considerable variability in contamination levels was observed between restaurants.

Conclusions: Time of day alone does not significantly influence bacterial contamination levels in shawarma. Instead, hygiene practices, handling, and storage conditions play a more critical role. The presence of enteric pathogens indicates potential public health risks, highlighting the need for improved food safety measures, regulatory oversight, and targeted interventions. Keywords: Shawarma, microbial contamination, Staphylococcus aureus, food safety, foodborne pathogens