Assessment of microbiological quality of ready-to-eat foods in Istanbul, Turkey

Öz V., Karadayi S., Çakan H., KARADAYI B., ÇEVİK F. E.

Journal of Food, Agriculture and Environment, cilt.12, sa.3-4, ss.56-60, 2014 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12 Sayı: 3-4
  • Basım Tarihi: 2014
  • Dergi Adı: Journal of Food, Agriculture and Environment
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.56-60
  • Anahtar Kelimeler: Food safety, Foodborne pathogen, Microbiological quality, Ready-to-eat foods
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Hayır

Özet

© 2014, World Food Ltd. and WFL Publishers. All rights reserved.The purpose of this study is to assess the microbiological quality of ready-to-eat (RTE) foods produced at catering companies in Istanbul, Turkey. RTE food was collected from May 2009 to May 2010 in Istanbul and a total of 750 samples including 13 food types were examined for the presence of coliform bacteria, E. coli, S. aureus, B. cereus, Salmonella spp. and L. monocytogenes. Comparison with the Microbiological Turkish Food Codex (TFC) shows that 3.6% of 532 meats, 18.3% of 120 salads, and 50% of 12 pastries were at an unacceptable level of microbiological quality. However, all pasta (32 samples), puddings (41 samples) and patties (14 samples) were at an acceptable level of microbiological quality according to the TFC. In the samples that were examined coliform bacteria, E. coli, B. cereus and S. aureus, respectively, were isolated to 4.8%, 2.4%, 2.25% and 6.4%. Salmonella spp. and L. monocytogenes were not detected. RTE food should be served to the consumer in a microbiologically safe form. The results from this study can be used to assess of microbiological risks in food safety. The present study proposes that to minimize bacterial level in RTE foods in Turkey regular microbiological quality control programs and good hygiene practices are necessary. The use of microbiologic results of ready-to-eat foods in the Istanbul will provide an example for similar regions.