Picture taken from NowLebanon

Following the national uproar in Lebanon when large amounts of rotten meat and dairy were found at some of Beirut’s top restaurants and supermarkets, researchers at the American University of Beirut (AUB) carried out a study on levels of bacterial contamination in Lebanon’s meat and dairy products. The lead researcher and environmentalist Rabih Kamleh explains how the findings reveal worrying levels of harmful pathogenic microorganisms such as Salmonella , Listeria and Escherichia Coli in Lebanese food. As far as dangers go, cheese “smells” the worst.

Water is at the base of any type of consumption or production process, especially for food supplies. If this source is highly contaminated Lebanon risks a severe public health hazard, as the food supply now becomes a potential vehicle for the transmission of many resistant bacterial pathogens .

Read the full report [Here]. Sahten Jamee3an!