Abstract
This study evaluated the microbial safety of two of the most popular and locally processed beef products in Tripoli, Libya. Forty samples were randomly collected (20 beef patties and 20 merguez) from various retail locations. Samples were analyzed microbiologically to assess contamination rates and the presence of possible foodborne pathogens. Total viable counts (TVC), coliform bacteria, Staphylococcus aureus, and Salmonella spp. were evaluated using established microbiological procedures. The outcomes showed marked microbial contamination in both products, with differences linked to varying handling, processing, and storage practices. Merguez samples exhibited higher microbial contamination level than beef patties, with TVC reaching up to 7.0 in merguez and 6.4 log₁₀ CFU/g in beef patties. Coliform levels similarly showed higher values in merguez (3.5 log₁₀ CFU/g) compared to patties (2.9 log₁₀ CFU/g). S. aureus was detected in 60% of merguez samples while reached 40% of beef patties. Salmonella spp. was not detected in any of beef patties samples, whereas it reached up to 10% in merguez samples. These results highlighted the necessity for enhanced hygiene measures and monitoring systems in meat processing and retail settings to ensure the safety of consumers . Keywords: Beef patties, Merguez, Microbial quality, TVC, Salmonella, S. aureus, Coliform.