Muscat – A student at Sultan Qaboos University has examined the microbiological safety of ready-made sandwiches sold in cafés across Muscat governorate, finding most samples within acceptable limits but with variations in bacterial levels.

Ameer Al Rawahi, from the Department of Food Science and Nutrition at the College of Agricultural and Marine Sciences, led the field-based research under the supervision of Dr Ismail Al Balushi.

The study analysed 60 ready-made sandwiches, including egg, chicken, tuna and meat varieties, collected from cafés and shops. The samples were tested to assess bacterial content and hygiene indicators during preparation.

Laboratory results showed differences in total bacterial counts among sandwich types. Meat sandwiches recorded the highest levels, followed by tuna, chicken and egg.

Some samples indicated hygiene-related contamination levels that required attention. However, no Salmonella bacteria were detected in any of the tested samples.

According to the Food Standards Australia New Zealand criteria, the majority of the sandwiches fell within acceptable microbiological limits, suggesting that the products were generally safe for consumption.

The research highlights factors that can influence food safety, including ingredient diversity, manual preparation and potential breaks in the cold chain.

Al Rawahi recommended expanding future studies to include a larger sample size and a broader range of pathogenic bacteria to strengthen oversight and improve quality standards.

The findings form part of wider efforts to support public health and ensure the safety of commonly consumed foods in Oman, the university stated.