Evaluation of Meat Safety and Handling Practices during the Hajj 2023

Background The Hajj season attracts millions of pilgrims to Saudi Arabia, requiring extensive food services. Despite efforts, food safety concerns, especially regarding meat products, remain due to their vulnerability to contamination. This study aimed to analyze raw meat products and assess meat handling practices in Hajj food-serving establishments (FSEs) during the 2023 Hajj. Methods A cross-sectional study was conducted across 139 authorized FSEs in Mecca. Sensory and microbiological analyses were performed on 966 raw meat samples, including meat, poultry, and fish. Meat handling practices were evaluated based on 10 items aligned with Saudi Food and Drug Authority regulations. Results Pathogens were detected in 8.7% of samples, with Salmonella spp. being the most common (6.1%), followed by Enterobacteriaceae (1.3%) and Escherichia coli O157 (1.1%). Poultry samples had the highest contamination rate (12.7%). Establishments serving all meat types showed better adherence to safe handling practices than those serving only one type (p = 0.03). Conclusion This study highlights contamination risks in meat products during Hajj and underscores the need for enhanced meat safety measures to protect public health during this mass gathering.