Assessment of microbiological quality of ready-to-eat foods in Istanbul, Turkey
作者： Hüseyin Çakan , Sukriye Karadayi , Beytullah Karadayi , Filiz Ekim Çevik , Vecdet Öz
DOI:
关键词:
摘要: The purpose of this study is to assess the microbiological quality ready-to-eat (RTE) foods produced at catering companies in Istanbul, Turkey. RTE food was collected from May 2009 2010 Istanbul and a total 750 samples including 13 types were examined for presence coliform bacteria, E. coli, S. aureus, B. cereus, Salmonella spp. L. monocytogenes. Comparison with Microbiological Turkish Food Codex (TFC) shows that 3.6% 532 meats, 18.3% 120 salads, 50% 12 pastries an unacceptable level quality. However, all pasta (32 samples), puddings (41 samples) patties (14 acceptable according TFC. In cereus respectively, isolated 4.8%, 2.4%, 2.25% 6.4%. monocytogenes not detected. should be served consumer microbiologically safe form. results can used risks safety. present proposes minimize bacterial Turkey regular control programs good hygiene practices are necessary. use microbiologic will provide example similar regions.
world-food.net参考文章(20)
S. Haeghebaert, P. Bouvet, A. Gallay, M. Gomez, V. Vaillant, F. Le Querrec, Les toxi-infections alimentaires collectives en France, en 1999 et 2000 ,(2002)
S K Sagoo, C L Little, C J Griffith, R T Mitchell, Study of cleaning standards and practices in food premises in the United Kingdom. Communicable disease and public health. ,vol. 6, pp. 6- 17 ,(2003)
PALIZ KOOHY-KAMALY-DEHKORDY, HOUSHANG NIKOOPOUR, FARIDEH SIAVOSHI, MOHAMMADREZA KOUSHKI, ALIREZA ABADI, Microbiological quality of retail spices in Tehran, Iran. Journal of Food Protection. ,vol. 76, pp. 843- 848 ,(2013) , 10.4315/0362-028X.JFP-12-180
R.J. Meldrum, C.L. Little, S. Sagoo, V. Mithani, J. McLauchlin, E. de Pinna, Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom Food Microbiology. ,vol. 26, pp. 573- 577 ,(2009) , 10.1016/J.FM.2009.03.013
Parthena Kotzekidou, Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens Food Microbiology. ,vol. 34, pp. 337- 343 ,(2013) , 10.1016/J.FM.2013.01.005
I. Gillespie, C. Little, R. Mitchell, Microbiological examination of cold ready‐to‐eat sliced meats from catering establishments in the United Kingdom Journal of Applied Microbiology. ,vol. 88, pp. 467- 474 ,(2000) , 10.1046/J.1365-2672.2000.00981.X
R. Elson, F. Burgess, C.L. Little, R.T. Mitchell, , Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK. Journal of Applied Microbiology. ,vol. 96, pp. 499- 509 ,(2004) , 10.1111/J.1365-2672.2004.02203.X
Hasan Aycicek, Serdar Cakiroglu, Timothy H. Stevenson, Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey Food Control. ,vol. 16, pp. 531- 534 ,(2005) , 10.1016/J.FOODCONT.2004.04.005
Mary Eleftheriadou, Andri Varnava-Tello, Maria Metta-Loizidou, Andri-Silvia Nikolaou, Dina Akkelidou, The microbiological profile of foods in the Republic of Cyprus: 1991–2000 Food Microbiology. ,vol. 19, pp. 463- 471 ,(2002) , 10.1006/FMIC.2002.0508
F. Pérez-Rodríguez, A. Valero, E.C.D. Todd, E. Carrasco, R.M. García-Gimeno, G. Zurera, Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat product Meat Science. ,vol. 76, pp. 692- 699 ,(2007) , 10.1016/J.MEATSCI.2007.02.011