Microbiological Quality of Fresh Produce and Ready-to-Eat Salads Through the Processing Line at a Mass Catering System

Authors : Ergün Ömer Göksoy, Yıldız Ay Yiğit, Pelin Koçak Kızanlık, Cemil Şahiner

Pages : 173-181

Doi:10.47027/duvetfd.1655386

View : 50 | Download : 87

Publication Date : 2025-12-31

Article Type : Research Paper

Abstract :This study investigated the microbiological load of vegetables used for salad preparation through the salad processing line of a mass catering establishment and salad as a final product. Total viable count (TVC), the levels of total coliform bacteria and Staphylococcus aureus (S. aureus), and the presence of Eschericia coli (E. coli) in the salads a long with the processing line were determined. A total of 510 vegetable and salad samples, and 30 washing water samples (before and after washing) were collected and analyzed. The results showed that the TVCs were ranging between 5.54 log cfu/g and 6.66 log cfu/g on the fresh produce entering kitchen. The total coliform bacteria levels were between 3.31 log cfu/g and 5.98 log cfu/g. The levels of S. aureus obtained from vegetables just before processing were between 2.10 log cfu/g and 4.91 log cfu/g. The incidence of E. coli was ranging between 10 and 30%. In salads, the levels for TVC, total coliform bacteria and S. aureus were 5.36 log cfu/g, 4.72 log cfu/g and 2.67 log cfu/g, respectively. The incidence of E. coli was 30%. The levels of bacteria examined and the incidence of E. coli in salads were found to be substantially high and cross contamination was present through the steps of salad processing line. It is thought that the results of this study may help the establishments to reduce cross contamination at the processing steps and potential public health hazards.
Keywords : Gıda kaynaklı mikroorganizmalar, gıda güvenliği ve kalitesi, gıda muhafazası ve işlenmesi, salata, taze kesilmiş meyve ve sebzeler

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