Sumac (Rhus coriaria) Extracts to Enhance the Microbiological Safety of the Red Meat
Despite the great progress in reducing malnutrition and famine eradication in many countries, our planet’s population continues to be affected by many food-related defies, including vitamin and mineral deficiencies, obesity, and non-communicable diseases. These challenges are fuelled, in part, by cheap, convenient, and highly-processed foods. However, food threats are not restricted to these mentioned issues. One area to which the international community has given substantial attention is ensuring the safety from infection and contamination of the food we produce, trade, and eat. It would be disastrous if our substantial foods were to become unsafe for consumption. More efforts need to be provided to prevent food insecurity starting from aligning policies in agriculture, trade, health, education, and social protection to provide a safe and healthy diet for all. Unfortunately, food safety in Lebanon is a neglected issue. Many Lebanese food products are labeled as “unsafe” in the local and international markets, and the burden of food safety has widely increased. As meat is considered perishable food and is of great concern especially in small Lebanese butcher shops, and the absence of an updated law that protects the consumer from contaminated meat, it was important to look for an alternative method to render meat safer for consumption. Rhus coriaria or commonly known as “Sumac” has shown a promising potent anti-bacterial and antioxidant effects, and therefore, it would be interesting to assess the potential use of this condiment as a food preservative and to evaluate the prospective introduction of such artisanal product to secure the meat safety and reduce its contamination.