ÇİĞ OLARAK TÜKETİLEN BAZI SALATA MALZEMELERİNİN MİKROBİYOLOJİK YÖNDEN İNCELENMESİ
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In catering industry some vegetables that use in salads might include pathogen microorganisms and when they are eaten raw they have risks for human health. The aim of this study is assessment of contamination situation of some raw eaten salad vegetables (carrot, lettuce, cos lettuce and parsley) served in a university cafeteria. In all process total aerobic count found with Lumitester (hygiene monitor) in these four vegetables also surface and equipment which vegetables contacting. In serving process Escherichia coli and Staphylococcus aureus count determinated with compact dry agar. Results show that microbiological load of lettuce, cos-lettuce and carrot is higher than parsley in purchasing process. Microbiological load of lettuce and cos lettuce has increased during storage and has maximum level in preparation process but decreased after preparation and serving process. Carrots microbiological load was continuously rising all process and in serving process total plate count found higher than 105 CFU/g. When the surface, equipment and stuff hands microbiological load is examined, in preparing process stuff hands, peeling and chopping knife have the higher plate count and higher risk for contamination. These four vegetables examined for E.coli and S.aureus presence in serving process. There has been coliform bacterial growth all vegetable samples and S.aureus bacterial growth fifty percent of samples. These results show us that; the stuff‘s personal hygiene knowledge is not enough and equipment sanitation has not done appropriate. According to these results inadequate personal hygiene, equipment hygiene and insufficient sanitation conditions cause cross contamination.