Microbiological compliance of food products: effects of product type and season based on surveillance data

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Introduction To describe the microbiological compliance trends of food products in the Marrakech–Safi region of Morocco and identify factors associated with non-compliance, a retrospective study was conducted for the period 2018–2024 based on monthly reports of sanitary surveillance and inspections. Methods In total, 3,823 food samples were collected from catering services and high-risk sites and analyzed following Moroccan official procedures. Indicators included overall compliance, season, municipality, and food category. The main food categories analyzed included vegetables and raw salads (e.g., salads, fresh herbs), prepared plant-based dishes (e.g., cooked vegetable salads), animal-based prepared dishes (e.g., grilled meats), and milk and dairy products (e.g., fresh milk, traditional fermented milks). Results The results revealed an overall compliance rate of 66.49% ( n = 2,542), while 33.51% were non-compliant ( n = 1,281). Compliance improved from 58.04% in 2018 to reach 76.47% in 2024, with a notable decline in 2022 (58.01%). Non‑compliance was descriptively higher in summer (38.9%) than in winter (28.2%). Vegetables and raw salads showed the highest non-compliance rate (56.8%), whereas animal‑based prepared dishes showed the highest compliance rate (88.3%). The dominant microorganisms were Escherichia coli (54%) and fecal coliforms (22%). A binomial logistic regression model including product category, season, and their interaction showed that product category was the main determinant of non-compliance, whereas season was not independently associated with non-compliance after accounting for product type. Vegetables and raw salads were associated with a significantly higher odds of non compliance (adjusted OR = 3.73; 95% CI: 2.00–6.94; p < 0.001), while animal based dishes showed no significant difference from milk and dairy products after accounting for the interaction. Discussion Targeted interventions should prioritize raw vegetables and ready-to-eat products requiring extensive handling. Seasonal surveillance may be useful operationally, but the evidence for an independent seasonal effect should be presented cautiously. Because sampling was targeted toward high‑risk establishments, these findings reflect microbiological compliance among inspected high‑risk food outlets rather than prevalence estimates for the entire regional food supply.

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