AI Summary & Key Takeaways
AI InsightAccording to the results of these analyses, coliforms were detected (102 -105 cfu/g) in 14 (23.3 %) and 28 (30.4%), E. coli was detected (101 -103 cfu/g) in 3 (5%) and 11 (12%), coagulase (+) S. aureus was detected (102 -105 cfu/g) in 3 (5%) and 16 (17.4%), sulfite reducing anaerobs were detected (101 -103 cfu/g) in 1 (1.7%) and 2 (2.1%) of soups and ready-to-eat meals, respectively.
📌 3 Key Takeaways
Abstract
This study was planned to investigate the microbiological quality of hot served ready-to-eat meals and to evaluate the risks for public health. For this purpose, it was collected 60 soup samples (12 tomato, 16 lentil, 10 mushroom with cream, 12 chicken and 12 tripe soups) and 92 variety of ready-to-eat meals (25 meal with meat, 15 vegetable meal without meat, 20 rice, 15 macaroni, 17 mashed potatoes), totally 152 samples from the restaurants of Istanbul and analyzed for the presence of coliforms, E. coli, coagulase (+) S. aureus, sulfite reducing anaerobs and Salmonella spp. At the same time, samples of rice, macaroni and mashed potatoes were examined for B. cereus. According to the results of these analyses, coliforms were detected (102 -105 cfu/g) in 14 (23.3 %) and 28 (30.4%), E. coli was detected (101 -103 cfu/g) in 3 (5%) and 11 (12%), coagulase (+) S. aureus was detected (102 -105 cfu/g) in 3 (5%) and 16 (17.4%), sulfite reducing anaerobs were detected (101 -103 cfu/g) in 1 (1.7%) and 2 (2.1%) of soups and ready-to-eat meals, respectively. Furthermore, B. cereus was detected (102 -105 cfu/g) in 5 (9.6 %) of the examined samples. No Salmonella spp. was isolated in the samples. As a conclusion, according to the results of this study, it was observed that microbiological quality of analyzed samples was low. Although Salmonella spp. could not be isolated in the samples, detection of E. coli, coagulase (+) S. aureus, sulfite reducing anaerobes and B. cereus was evaluated as a risk for public health.
Özet
Bu çalışma, sıcak olarak tüketime sunulan çeşitli hazır yemeklerin mikrobiyolojik kalitesini araştırmak ve bu gıdaların halk sağlığı açısından risk değerlendirmesini yapmak amacıyla planlanmıştır. Bu amaçla, İstanbul'da çeşitli lokantalarda tüketime sunulan 60 adet çorba (12 adet domates, 16 adet mercimek, 10 adet kremalı mantar, 12 adet tavuk, 10 adet işkembe çorbası) ve 92 adet hazır yemek (25 adet etli yemek, 15 adet etsiz sebze yemeği, 20 adet pilav, 15 adet makarna, 17 adet patates püresi) olmak üzere toplam 152 adet örnek, koliformlar, E.coli, koagülaz (+) S.aureus, sülfit indirgeyen anaeroplar ve Salmonella spp. yönünden analize alınmıştır. Pilav, makarna ve patates püresi örneklerine aynı zamanda B.cereus analizi de yapılmıştır. Analiz sonuçlarına göre, toplam 60 adet çorba ve 92 adet yemek örneğinin sırasıyla 14'ünde (%23,3) ve 28'inde (%30,4) koliformlar (102-105 kob/g), 3'ünde (%5) ve 11'inde (%12) E.coli (101-103 kob/g), 3'ünde (%5) ve 16'sında (%17,4) koagülaz (+) S.aureus (102-105 kob/g), 1'inde (%1,7) ve 2'sinde (%2,1) sülfit indirgeyen anaeroplar (101-102 kob/g) tespit edilmiştir. Ayrıca, B.cereus analizi yapılan toplam 52 adet örneğin 5'inde (%9,6) B.cereus (102-105 kob/g) saptanmıştır. Örneklerin hiçbirinde Salmonella spp. varlığına rastlanmamıştır.