Bacterial Risk Assessment of Cereals and Cereal Products in Saudi Arabia

Abstract

Food is considered an essential element and core requirement for life. However, if contaminated by microbiological, physical or chemical agents, food can cause death or disease among those who consume it. For this reason, ensuring the safety of the food we eat is a crucial requirement in reducing the incidence of foodborne disease outbreaks. This can be expected to impact positively on the general health of the public in countries where such measures are adopted and enforced. This study aimed to identify and rank the microbiological hazards associated with foods commonly consumed in Saudi Arabia. We identified cereals and their products as the country’s most consumed food type, and a microbial risk assessment was conducted based on a version of the CODEX risk assessment framework developed by the Food and Agriculture Organization of the United Nations and the World Health Organization. The completed risk assessment identified cooked rice and cooked pasta as the highest-risk foods within the cereals and cereal products category. In addition, the bacteria identified as associated with these two types of food were also ranked according to their hazard level. Bacillus cereus was considered the highest risk, followed by Salmonella spp. (non-typhoidal) and then Staphylococcus aureus. The research also confirmed the importance of food safety skills and knowledge and the role of proper food handling techniques in preventing and reducing the likelihood of foodborne outbreaks.