Background: Cultural heritage is reflected not only in traditions and lifestyles but also in unique foods. Moron, a native delicacy from Leyte, Philippines, has been widely produced for over two decades using locally available ingredients and traditional processing methods. Objectives: This study assessed the microbiological quality and safety of moron. Methods: A quantitative cross-sectional study using a randomized nested sampling design was conducted among selected food business operators (FBOs) in Leyte, Philippines. Product, environmental, water, and air samples were collected and analyzed using standard culture-based and rapid methods, with results interpreted based on Food and Drug Administration Philippines standards. Results: Finished products showed acceptable levels of Bacillus cereus (2.30–2.41 log CFU/g), Escherichia coli (6.34 log CFU/g). Contamination was traced to banana leaves, where inadequate sanitation during the wilting process likely introduced pathogens. While yeast, mold, aerobic plate counts, and water quality met standards, air quality showed elevated microbial loads (2565–4314 CFU/m³). Conclusion: The findings highlight critical food safety risks, emphasizing the need for improved hygiene practices, stricter supplier control, and proper sanitation of banana leaves to ensure product safety.
Medellin et al. (2026) studied this question.