Food Preparation and Salmonella in Saudi Arabia - Research Proposal Example

RELATIONSHIP BETWEEN HALL (OR NOT HALAL) FOOD PREPARATION METHODS AND INCIDENCE OF SALMONELLA CONTAMINATION IN RESTAURANTS IN RIYADH, SAUDI ARABIA Introduction The study will investigate the relationship between food preparation and Salmonella in Saudi Arabia. Empirical research indicates that the manner in which food is being prepared in Saudi Arabia restaurants has raised food safety and quality concern. There has been an emergence of numerous diseases attributed to improper food hygiene. Some of that illness includes microbial intestinal infirmity attributed to Salmonella. Microbial intestinal disease has been associated with unhygienic food handling both at homes and within the hospitality industry (Kiss-off, 316). Literature Review Empirical research indicates that Salmonella may be the presence of human digestive colon as well as Chickens (Alsace, 150-161). It may be released into the environment via feces especially when they mingle with water or food (Hui, Jozsef Barta, and Cano, 375). Due to higher temperatures in Saudi Arabia, Salmonella has become more prevalent. The bacteria survive and multiply quickly at a temperature of between 35 to 37 degrees Celsius. However, low temperature may minimize the multiplication of Salmonella but may not destroy it existence. The prevalence of Salmonella in Riyadh restaurant may cause a considerable number of citizens to be diagnosed with Typhoid (Cheesbrough, 98-101). Problem statement There has been an increased case of food contamination in Riyadh in Saudi Arabia. The area has not been adequately researched to ascertain whether there is a correlation between food contamination and Salmonella in Saudi Arabia. The Saudi Arabian government banned the importation of certain food staff to enhance the quality of food imported. Any company introducing Meat to Saudi Arabia must obtain Halal Slaughter Certificates from the Centre for Islam. The certificate helps to ensure the Islamic religion and culture is upheld (Soliman, paras.5-10). The regulation will also focus to eradicate food born ailments caused by microorganism such as Salmonella in Riyadh, Saudi Arabia (Unified Halal Standards, 224). Research objectives To investigate the relationship between food preparation and Salmonella contamination in Saudi Arabia To determine whether Salmonella contamination causes Typhoid in Saudi Arabia Research questions Is there a correlation between food preparation and Salmonella contamination in Saudi Arabia? Is there a relationship between salmonella contamination and the Typhoid infection? Importance of the study The study will be critical because it will recognize procedures that can be put in place by the Saudi Arabian government to curb the incidence of food contamination. In addition, the study will form a fundamental basis for further research. Limitations of the study The study will be carried out within a short period and hence, it may not be possible to cover the long-term impacts within given period. However, the limitation will be overcome by preparing a work breakdown structure (WBS) and allot each task adequate time. Research methodology Methodologies used in this study range from those for collection of sample, culturing, processing and experiment. The samples collected include droppings from chicken fed with hall food prepared in Saudi Arabia. In this particular study, fifty chickens will be fed exclusively with hall food that has been sampled from foods made in Saudi Arabia. Collection of samples When collecting sample Salmonella, it is essential to sterilize individual’s hands with alcohol. This prevents contamination and possible attack on the individual. Two main methods can be used to collect the sample; the swab sampling method and the overshoe method. In the earlier, freshly produced droppings of cecal are swabbed. Droppings are preferred since the bacteria usually prefer to colonize the gut. In the overshoe method, an individual is allowed to walk inside poultry shed after which the overshoe is incubated with the attached organic substances from the poultry droppings. In the two cases, the fowls are fed with hall food prepared in Saudi Arabia. Laboratory processing In the laboratory, the sample collected from the chicken droppings will be further prepared by adding buffered peptone water. The sample is then placed in an incubator at 37 o c for 24 hours. After the preparation, the sample is then plated media from where it is ready for testing Laboratory experiment The processed sample will be put in a series of experiments with the aim of determining the presence or otherwise of the Salmonella in the sample. This will involve reactions that are based on the chemical substances that are excreted by the bacteria. DNA-based tests Furthermore, the genetic makeup of all microorganisms present in the food sample will be determined so as to establish the presence of materials corresponding to those of the Salmonella. Identification of Salmonella The study describes two customized methods for the detection of Salmonella, the antisera and the antibody-stabilizing buffer methods. Over the last two years, the two methods have been found to be roughly two times less labor demanding than the ordinary methods while involving equal technical skill. In addition, the methods are as accurate as the regular methods applied in identifying the Salmonella antigens, (Boisrobert, Christine, 150) Secondary sources Secondary research methods will be utilized to obtain an in-depth conceptualization of whether there is a relationship between food contamination and Salmonella in Saudi Arabia. Past data from the internet, reports, journals, and books will be used. The laboratory test will also be carried out to investigate whether food preparation could cause presence of Salmonella. A small sample of contaminated food will be lab tested using rapid identification method. Further, the DNA-based techniques will be utilized to confirm the presence or absence of Salmonella in the food, (Khanson, 350) Expected results The investigation will either confirm that Saudi Arabian made food hall is contaminated with Salmonella or the food is free from the bacteria. If the results are positive, the research will go ahead to make recommendations on how the menace can be scaled down in order to avert various adverse effects caused by the bacteria. Data analysis The figures obtained will be scrutinized statistically using regression model as Spearman correlation coefficient to determine whether there is a correlation between food contamination and Salmonella in Saudi Arabia. Recommendations and Conclusion The Saudi Arabian government should put in place food and health quality policies to safeguard the health of its people in Riyadh restaurant. The government should ensure that food safety is maintained through Saudi Arabian Food and Drug Authority. The body monitors drugs and food safety to ensure that Saudi Arabian people are secure from diseases attributed to food and drugs (Khanson, 374). Conclusively, the government should put strict policies that ensure hospitality industries provide quality food to their customers. In addition, policies that enhance clean environment and proper sanitation should be and implement. Food should be cooked and served properly by maintaining higher hygiene standards (Chou, Marylin, and David, 396-400). Works Cited Alsaleh, Naser Abdulrahman. "Application of quality tools by the Saudi food industry." The TQM Magazine 19.2 (2007): 150-161. Boisrobert, Christine. Ensuring Global Food Safety: Exploring Global Harmonization. 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