Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

Abstract

The aim of this work was to evaluate the microbiological quality of ready-to-eat sandwiches made with cheese (CS, n=80), with fermented Turkish sausage (soudjouk) (SS, n=80), and with both cheese and soudjouk with salad (Mix+, n=60) and without salad (Mix-, n=50) from five different street vendors located near school and hospitals. Samples were examined for total aerobic mesophilic counts (AMC), yeast and moulds (YM), coliforms, Escherichia coli (E. coli), presumptive Bacillus cereus (B. cereus), coagulase positive staphylococci, Salmonella spp., and Listeria spp., especially Listeria monocytogenes (L. monocytogenes). The results of the microbiological examinations showed that 45 (56.25%) and 2 (2.5%) of the SS samples; 55 (68.75%) and 6 (7.5%) of the CS samples; 55 (91.6%) and 14 (23.3%) of the Mix+ samples, and 36 (72%) and 4 (8%) of the Mix- samples were unsuitable for consumption due to high levels of Staphylococcus aureus (S. aureus) and presumptive B. cereus, respectively. The results also showed that out of a total of 270 samples, 8 (2.96%) were found to be contaminated with Listeria species; L. monocytogenes (0.37%), Listeria ivanovii (1.85%), Listeria grayi (0.37%), Listeria seeligeri (0.37%). E. coli contamination was found in the CS and Mix- groups at incidences of 7.5% and 4.0%, respectively. Salmonella spp. were not detected in any of the sandwich samples investigated. The high numbers of coliforms and AMC (up to ≥106 cfu g-1) obtained from the examinations also indicated that hygienic conditions of the processed sandwiches were very poor. The results show that the sandwiches examined in this study were of great public health concern

Keywords

• Microbiological quality
• public health
• ready to eat food
• sandwich

Hastane ve okul çevresinde sunulan tüketime hazır sandviçlerin mikrobiyolojikdeğerlendirmesi

Abstract

Bu çalışmanın amacı, hastane ve okullar bölgesi etrafında bulunan beş farklı kafeteryadan temin edilen tüketime hazır peynirli sandviç (PS, n=80), sucuklu sandviç (SS, n=80), peynirli ve sucuklu karışık (yeşillikli, Kar+ n=60), ve peynirli ve sucuklu karışık (yeşilliksiz, Kar- n=50) sandviçlerin mikrobiyolojik kalitelerini değerlendirmektir. Örnekler, aerobik mezofilik canlı (AMC), küf ve maya (KM), koliformlar, Escherichia coli (E. coli), olası Bacillus cereus (B. cereus), koagülaz pozitif stafilokoklar, Salmonella spp., ve Listeria spp. özellikle Listeria monocytogenes (L. monocytogenes) bakımından incelendi. Mikrobiyolojik incelemelerin sonuçları SS örneklerinin 45 (%56.25) ve 2 (%2.5)'sinin, PS örneklerinin 55 (%68.75) ve 6 (%7.5)'sının, Kar+örneklerinin 55 (%91.6) ve 14 (%23.3)'ünün ile Kar- örneklerinin 36 (%72) ve 4 (%8)'inin sırasıyla Staphylococcus aureus (S. aureus) ve olası B. cereus'un yüksek düzeylerinden dolayı tüketime uygun olmadığını gösterdi. Aynı zamanda sonuçlar, toplam 270 örneğin 8 (%2.96)'inin Listeria türleri ile; L. monocytogenes (%0.37), Listeria ivanovii (%1.85), Listeria grayi (%0.37), Listeria seeligeri (%0.37) ile kontamine olduğunu göstermiştir. E. coli kontaminasyonu, PS ve Kar- gruplarında sırası ile %7.5 ve %4 oranında tespit edilmiştir. Salmonella spp. incelenen sandviç örneklerinin hiçbirinde tespit edilmemiştir. Bunun yanı sıra incelemelerden elde edilen koliformların ve AMC ( ≥106 kob g-1)'nın yüksek sayıları da işlenmiş sıcak sandviçlerin hijyenik durumlarının oldukça kötü olduğunu gösterdi. Sonuçlar, bu çalışmada incelenen sıcak sandviçlerin büyük halk sağlığı endişesi yarattığını göstermektedir

Keywords

• Halk sağlığı
• mikrobiyolojik kalite
• sandviç
• tüketime hazır gıda

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