B.SC undergraduate Project 

The purpose of this research project is to evaluate the microbiological quality attributes of different varieties of Shawarma Sandwiches, a popular type of Arabic cuisine frequently enjoyed in the United Arab Emirates, particularly in the Emirate of Sharjah. We gathered around 20 samples of shawarma sandwiches, consisting of both beef and chicken varieties, from three different places in Sharjah. Our data conclude that, it is advisable for consumers who order Shawarma sandwiches, via delivery courier to microwave their sandwiches for one min, as this thermal process can eliminate any pathogenic bacteria present. As a concluding suggestion for consumers, it is important to provide education on proper food safety handling at home and or when transporting food and instill a culture of food safety through webinars and seminars, particularly regarding the handling of perishable items such as meat products.