Amir Al-Rawahi, from the Department of Food and Nutrition at the College of Agricultural and Marine Sciences, turned his attention to the safety of ready-made sandwiches offered in nearby cafés. While sandwiches are convenient, appealing, and appear safe to eat, their varied ingredients, reliance on manual preparation, and potential lapses in the cold chain may directly affect food quality. These factors can make the difference between a safe meal and one carrying invisible microbial risks. 

To investigate this microscopic world, Al-Rawahi under the supervision of Dr. Ismail Al-Balushi, conducted  a field study in which sixty sandwich samples were collected from different cafés and shops across Muscat Governorate. The samples included egg, chicken, tuna, and meat sandwiches. The study aimed to assess their microbial quality and quantify bacterial levels, contributing to public health standards and ensuring the safety of everyday consumer meals.  

Laboratory results showed notable variation in bacterial content across sandwich types. Meat sandwiches had the highest total bacterial counts, followed by tuna, chicken, and egg. Levels of coliform bacteria, a key indicator of hygiene during preparation, were high in some samples, signalling the need for attention. Importantly, all samples tested negative for pathogenic Salmonella, providing a positive indicator of food safety. 

Based on Australian and New Zealand food standards, most sandwiches fell within the minimum acceptable microbial limits which suggests that their overall quality remains safe.  

The study concluded by recommending that future research expand the sample size and test for additional pathogenic bacteria. Such work would allow a more comprehensive assessment of ready-made sandwich safety, strengthen regulatory oversight, and improve quality standards, ensuring that these products remain a safe choice for consumers.