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ORIGINAL RESEARCH
Microbial Contamination Level of Tamarind
Sauce Prepared in Several Seafood Restaurants
1
Department of Environment, Faculty of Environmental Sciences, King Abdulaziz University,
80208 Jeddah 21589 Saudi Arabia
Submission date: 2024-05-07
Final revision date: 2024-06-12
Acceptance date: 2024-07-09
Online publication date: 2024-11-21
Publication date: 2025-08-20
Corresponding author
Naief Hamoud Al makishah
Department of Environment, Faculty of Environmental Sciences, King Abdulaziz University, 80208 Jeddah 21589 Saudi Arabia
Department of Environment, Faculty of Environmental Sciences, King Abdulaziz University, 80208 Jeddah 21589 Saudi Arabia
Pol. J. Environ. Stud. 2025;34(5):6039-6047
KEYWORDS
TOPICS
ABSTRACT
Microbiological contamination of ready-to-eat food (RTE) has increased considerably due to poor
personal hygiene practices and failure to maintain the cleanliness of surfaces and utensils during
processing. Tamarind sauce is prepared in restaurants using a traditional method that involves soaking
the pulp in water before extracting it ready for consumption. This study carried out in Jeddah city,
aimed to evaluate the microbial contamination level of tamarind sauce according to the Standardization
Organization for GCC (GSO). All the samples were revealed to be of unsatisfactory microbial quality,
as significant levels of contamination were observed overall, as measured according to the GCC (GSO).
The percentage 60% of samples containing a standard bacterial count averaged 2.98 log10 cfu/ml.
Coliform bacteria were also detected and estimated at 80%. An unacceptable percentage was recorded
for Salmonella sp. contamination, as it was found at a rate of 100%. Staphylococci also showed a high
percentage and were estimated at 80%. Yeasts and molds were also detected 60%. The results obtained
highlight the importance of hygienic auditing and managing employees’ role in fulfilling commitments
to health standards and legislation, in addition to raising communities’ awareness of the risk of RTE
products to public health.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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