Multi-criteria Decision-making Technique Approach to Assess the Microbial Quality and Safety of Fresh-cut Salads Sold at Retail in Istanbul, Turkey

Yıl 2022, Cilt: 19 Sayı: 2, 366 - 379, 31.05.2022

Gülsüm Uçak Özkaya , Umit Geçgel , M. Zeki Durak

https://doi.org/10.33462/jotaf.994068

Öz

The goal of this study was to investigate the microbial quality and safety of fresh-cut salads sold in restaurants that were located at Esenler, Fatih, Besiktas, Uskudar, Kadikoy and Umraniye in Istanbul, Turkey. In total, 180 samples were assayed for microbiological analysis including enumeration of total aerobic mesophilic (TMAB), aerobic psychotropic (AP) bacteria, yeast and mold (YM), fecal coliforms bacteria, Escherichia coli, Staphylococcus aureus, isolation of Salmonella spp. and Listeria monocytogenes. Meanwhile, a coagulase test was conducted out for S. aureus. Technique for order preference by similarity to ideal solution (TOPSIS)-based multi-criteria decision-making technique (MCDM) approach was used to rank six districts in terms of microbial count. The enumeration of TMAB in Esenler, Fatih and Besiktas ranged from 4.34 to >7.48 log CFU g-1, 3.69 to >7.48 log CFU g-1 and 4.05 to >7.48 log CFU g-1, respectively. However, the enumeration of TMAB in Uskudar, Kadıkoy and Umraniye ranged from 2.57 to >7.48 log CFU g-1, 4.01 to >7.48 log CFU g-1 and 4.24 to >7.48 log CFU g-1, respectively. The enumeration of AP, YM and S. aureus ranged from 2.00 to >7.48 log CFU g-1, 2.00 to >7.48 and 2.00 to 6.13 log CFU g-1, respectively. Coagulase-positive staphylococci were found in 43 samples. When total coliforms counts were calculated for the samples, Esenler had the highest count (3588.1 MPN/g). The highest and lowest count of fecal coliform was found in Esenler and Fatih, respectively. E. coli was isolated 7.22% in samples. Salmonella spp. and L. monocytogenes were not found in any of the samples. According to TOPSIS, Esenler had very bad values of TMAB and AP, S. aureus, coliform and fecal coliform. As for YM, Fatih had the worst scores. Uskudar was found as the best district considering the count of all microbial groups. On the other hand, it has been discovered that the microbial safety of fresh-cut salads sold in Istanbul is adequate for consumption.

Anahtar Kelimeler

Fresh-cut salads, Microbial quality, Microbial safety, Multi-criteria decision technique, TOPSIS

Destekleyen Kurum

Namik Kemal University Scientific Research Projects Coordination Department

Proje Numarası

NKUBAP.00.24.YL.13.06.

Multi-criteria Decision-making Technique Approach to Assess the Microbial Quality and Safety of Fresh-cut Salads Sold at Retail in Istanbul, Turkey

Öz

Bu çalışmanın amacı İstanbul, Türkiye’de Esenler, Fatih, Beşiktaş, Üsküdar, Kadıköy ve Ümraniye’de bulunan restoranlarda satılan taze kesilmiş salataların mikrobiyal kalite ve güvenliğini belirlemektir. Toplam aerobik mezofilik (TMAB), aerobik psikrotrofik (AP) bakteriler, maya ve küf (YM), fekal koliform bakterileri, Escherichia coli, Staphylococcus aureus, Salmonella spp. ve Listeria monocytogenes izolasyonu dahil olmak üzere mikrobiyolojik analiz için toplam 180 numune test edilmiştir. Bu arada, S. aureus için koagulaz testi gerçekleştirilmiştir. Altı ilçeyi mikrobiyal sayı açısından sıralamak için çok kriterli karar verme tekniği (MCDM) yaklaşımına dayalı ideal çözüme benzerlik bakımından sıralama performansı tekniği (TOPSIS) kullanılmıştır. Esenler, Fatih ve Beşiktaş’ta TMAB sayımı sırasıyla 4.34 ̶ >7.48 log KOB g-1, 3.69 ̶ >7.48 log KOB g-1 ve 4.05 ̶ >7.48 log KOB g-1 arasında değişmektedir. Ancak Üsküdar, Kadıköy ve Ümraniye’de TMAB sayımı sırasıyla 2.57 ̶ >7.48 log KOB g-1, 4.01 ̶ >7.48 log KOB g-1 ve 4.24 ̶ >7.48 log KOB g-1 arasında değişmektedir. AP, YM ve S. aureus sayımı sırasıyla 2.00 ->7.48 log KOB g-1, 2.00-7.48 log KOB g-1 ve 2.00-6.13 log KOB g-1 arasında değişmiştir. Örneklerin 43’ü koagülaz pozitif stafilokok olarak tespit edilmiştir. Örnekler için toplam koliform sayıları hesaplandığında en yüksek sayıya (3588.1 EMS/g) Esenler’in sahip olduğu tespit edilmiştir. En yüksek ve en düşük fekal koliform sayısı sırasıyla Esenler ve Fatih’te bulunmuştur. Örneklerin %7.22’sinde E. coli izole edilmiştir. Örneklerin hiçbiri Salmonella spp. ve L. monocytogenes için pozitif olarak tespit edilmemiştir. TOPSİS’e göre, Esenler TMAB, AP, S. aureus, koliform ve fekal koliform bakımından en kötü değerlere sahip olduğu bulunmuştur. YM’de ise en kötü skoru Fatih ilçesi almıştır. Tüm mikrobiyal grupların sayısı göz önüne alındığında, Üsküdar en iyi ilçe olarak bulunmuştur. Öte yandan İstanbul’da satışa sunulan taze kesilmiş salataların mikrobiyal güvenliğinin tüketilmek için yeterli olduğu çalışmanın sonuçları ile ortaya çıkmıştır.

Anahtar Kelimeler

Taze kesilmiş salatalar, Mikrobiyal kalite, Mikrobiyal güvenlik, Çok kriterli karar tekniği, TOPSIS

Proje Numarası

NKUBAP.00.24.YL.13.06.

Kaynakça

• Aghalari, Z., Hosseini, S. R., Jafarian, S., Rezazadeh, M., Mirzaei, M., Esmaeili, E., Hasanzadeh, P. (2021). Evaluation of chemical and microbial quality of food in northern Iran. Journal of Health, Population and Nutrition, 40(1), 1-6.
• Ahmed, S., Siddique, M. A., Rahman, M., Bari, M. L., Ferdousi, S. (2019). A study on the prevalence of heavy metals, pesticides, and microbial contaminants and antibiotics resistance pathogens in raw salad vegetables sold in Dhaka, Bangladesh. Heliyon, 5(2), e01205.
• Al-Ashmawy M.A., Gwida M.M., Abdelgalil K.H. (2014). Prevalence, Detection Methods and Antimicrobial Susceptibility of Listeria monocytogenes Isolated from Milk and Soft Cheeses and its Zoonotic Importance. World Applied Sciences Journal, 29, 869-878.
• Allen K.J., Kovacevic J., Cancarevic A., Wood J., Xu J., Gill B., Allen J.K., Mesak L.R. (2013). Microbiological survey of imported produce available at retail across Canada. International journal of food microbiology, 162(2), 135-142.
• Aycicek, H., Oguz, U., Karci, K. (2006). Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey. International Journal of Hygiene and Environmental Health, 209(2), 197-201.
• Ayçıçek, H., Sarimehmetoǧlu, B., Çakiroǧlu, S. (2004). Assessment of the microbiological quality of meals sampled at the meal serving units of a military hospital in Ankara, Turkey. Food Control, 15(5), 379-384.
• Badosa, E., Trias, R., Parés, D., Pla, M., Montesinos, E. (2008). Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate‐counting methods and real time polymerase chain reaction (QPCR). Journal of the Science of Food and Agriculture, 88(4), 605-611.
• Becker, B., Stoll, D., Schulz, P., Kulling, S., Huch, M. (2019). Microbial contamination of organically and conventionally produced fresh vegetable salads and herbs from retail markets in Southwest Germany. Foodborne Pathogens and Disease, 16(4), 269-275.
• Bennett, S., Sodha, S., Ayers, T., Lynch, M., Gould, L., Tauxe, R. (2018). Produce-associated foodborne disease outbreaks, USA, 1998–2013. Epidemiology & Infection, 146(11), 1397-1406.
• Beuchat, L. R.,Mann, D. A. (2016). Comparison of new and traditional culture-dependent media for enumerating foodborne yeasts and molds. Journal of food protection, 79(1), 95-111.
• Bilgin, Z., Bayrakal, G. M., Dümen, E., Ekici, G. (2019). Prevalence and PCR Sensitivity Comparison of Toxoplasma gondii, Listeria monocytogenes and Staphylococcus aureus in Salads and Appetizers Consumed in Istanbul. Turkish Journal of Agriculture-Food Science and Technology, 7(5), 737-742.
• Cakir, I. (2000). Koliform grup bakteriler ve E. coli, Gıda mikrobiyolojisi ve uygulamaları (Vol. 2, pp. 335-344.). Ankara: Sim Matbaacılık Ltd. Şti.
• Cardamone, C., Aleo, A., Mammina, C., Oliveri, G., Di Noto, A. M. (2015). Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results. Journal of Biological Research-Thessaloniki, 22(1), 1-6.
• Centers for Disease Control and Prevention (CDC). (2018). Fruit and Vegetables. URL: https://www.cdc.gov/nutrition/data-statistics/2018-state-indicator-report-fruits-vegetables.html . Accessed 20 May 2019.
• Congressional Research Service (CRS). (2019). Foodborne Illnesses and Outbreaks from Fresh Produce. URL: https://fas.org/sgp/crs/misc/IF11092.pdf. Accessed 19 March 2020.
• De Giusti, M., Aurigemma, C., Marinelli, L., Tufi, D., De Medici, D., Di Pasquale, S., De Vito, C., Boccia, A. (2010). The evaluation of the microbial safety of fresh ready‐to‐eat vegetables produced by different technologies in Italy. Journal of applied microbiology, 109(3), 996-1006.
• De Oliveira Elias, S., Tombini Decol, L., Tondo, E. C. (2018). Foodborne outbreaks in Brazil associated with fruits and vegetables: 2008 through 2014. Food Quality and Safety, 2(4), 173-181.
• Dogan, M., Aslan, D., Aktar, T., Sarac, M. G. (2016). A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. European Food Research and Technology, 242(6), 953-966.
• Dos Santos, L. S., da Silva, L. V., Lepaus, B. M., de São José, J. F. B. (2021). Microbial quality and labeling of minimally processed fruits and vegetables. Bioscience Journal, 37, e37059-e37059.
• Ejaz, F., Nawaz, M. F., Dasti, Z. A., Gul, S., Islam, U., Waqar, M. (2020). Risk assessment of heavy metal and microbial contamination in commercially available salad vegetables of faisalabad, Pakistan. Pakistan Journal of Botany, 52(4), 1397-1403.
• Erdin, C., Ozkaya, G. (2019). Turkey’s 2023 Energy Strategies and investment opportunities for renewable Energy sources: site selection based on ELECTRE. Sustainability, 11(7), 2136.
• Erdin, C., Ozkaya, G. (2020a). Contribution of small and medium enterprises to economic development and quality of life in Turkey. Heliyon, 6(2), e03215.
• Erdin, C., Ozkaya, G. (2020b). R&D investments and quality of life in Turkey. Heliyon, 6(5), e04006.
• Erkmen, O. (2000). Basic methods for the microbiological analysis of foods, Nobel.
• Food and Agriculture Organization of the United Nations (FAO). (2004). Fruit and Vegetables for Health. URL: http://www.fao.org/publications/card/en/c/c9fd5e95-b228-5f57-a451-bccd5c6c8f57/. Accessed 24 August 2020.
• Faour-Klingbeil, D., Murtada, M., Kuri, V., Todd, E. C. (2016). Understanding the routes of contamination of ready-to-eat vegetables in the Middle East. Food Control, 62, 125-133.
• Fetsch, A., Johler, S. (2018). Staphylococcus aureus as a foodborne pathogen. Current Clinical Microbiology Reports, 5(2), 88-96.
• Forman, E. H., Selly, M. A. (2001). Decision by objectives: how to convince others that you are right. World Scientific.
• Fröder, H., Martins, C. G., De Souza, K. L. O., Landgraf, M., Franco, B. D., Destro, M. T. (2007). Minimally processed vegetable salads: microbial quality evaluation. Journal of food protection, 70(5), 1277-1280.
• Gao, X., Liu, Y., Chang, Q., Zhang, Z., Guo, X., Yi, X. (2018). Microbiological survey of field‐grown and retail lettuce in Beijing. Journal of Food Safety, 38(4), e12479.
• Ghosh, M., Wahi, S., Kumar, M., Ganguli, A. (2007). Prevalence of enterotoxigenic Staphylococcus aureus and Shigella spp. in some raw street vended Indian foods. International Journal of Environmental Health Research, 17(2), 151-156.
• Graça, A., Esteves, E., Nunes, C., Abadias, M., Quintas, C. (2017). Microbiological quality and safety of minimally processed fruits in the marketplace of southern Portugal. Food Control, 73, 775-783.
• Gurler, Z., Pamuk, S., Yildirim, Y., Ertas, N. (2015). The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes. International journal of food microbiology, 196, 79-83.
• Gumus, T., Daglioglu, O., Konyali, A. M. (2005). Tekirdağ’da Tüketime Sunulan Yaş Pastaların Mikrobiyolojik Kalitesi. Tekirdağ Ziraat Fakültesi Dergisi, 2(3), 215-220.
• Hosseinzadeh Samani, B., Behruzian, A., Khoshtaghaza, M. H., Behruzian, M., Ansari Ardali, A. (2020). The investigation and optimization of two combined pasteurization methods of ultrasonic‐pulse electric field and hydrodynamic‐pulse electric field on sour cherry juice using RSM‐TOPSIS. Journal of food processing and preservation, e14700.
• Johannessen, G. S., Loncarevic, S., Kruse, H. (2002). Bacteriological analysis of fresh produce in Norway. International journal of food microbiology, 77(3), 199-204.
• Korir, R. C., Parveen, S., Hashem, F., Bowers, J. (2016). Microbiological quality of fresh produce obtained from retail stores on the Eastern Shore of Maryland, United States of America. Food microbiology, 56, 29-34.
• Kumar, A., Sah, B., Singh, A. R., Deng, Y., He, X., Kumar, P., Bansal, R. (2017). A review of multi criteria decision making (MCDM) towards sustainable renewable energy development. Renewable and Sustainable Energy Reviews, 69, 596-609.
• Losio, M.N., Pavoni, E., Bilei, S., Bertasi, B., Bove, D., Capuano, F., Farneti, S., Blasi, G., Comin, D., Cardamone, C., Decastelli, L. (2015). Microbiological survey of raw and ready-to-eat leafy green vegetables marketed in Italy. International journal of food microbiology, 210, 88-91.
• Maffei, D. F., de Arruda Silveira, N. F., Catanozi, M. d. P. L. M. (2013). Microbiological quality of organic and conventional vegetables sold in Brazil. Food Control, 29(1), 226-230.
• Meldrum, R., Mannion, P., Garside, J. (2009). Microbiological quality of ready-to-eat food served in schools in Wales, United Kingdom. Journal of food protection, 72(1), 197-201.
• Mukherjee, A., Speh, D., Dyck, E., Diez-Gonzalez, F. (2004). Preharvest evaluation of coliforms, Escherichia coli, Salmonella, and Escherichia coli O157: H7 in organic and conventional produce grown by Minnesota farmers. Journal of food protection, 67(5), 894-900.
• Nguz, K., Shindano, J., Samapundo, S., Huyghebaert, A. (2005). Microbiological evaluation of fresh-cut organic vegetables produced in Zambia. Food Control, 16(7), 623-628.
• Niyaz, Ö. C., Nevin D. (2018). Food Safety Perceptions of Fresh Fruits and Vegetables Consumers. Tekirdağ Ziraat Fakültesi Dergisi 15 (2): 36-44.
• Öğüt, S., Polat, M. (2009). Bazı beş yıldızlı otellerde hazırlanan gıdaların mikrobiyolojik açıdan değerlendirilmesi. SDÜ Yaşam Dergisi, 1(2), 12-16.
• Ozkaya, G. (2017). Determination of Priorities of Smart City Selection Criteria by ANP Method and an Application. Yildiz Technical University.
• Ozturk, D., Batuk, F. (2011). Technique for order preference by similarity to ideal solution (TOPSIS) for spatial decision problems. Paper presented at the Proceedings ISPRS.
• Pamuk, Ş., Gürler, Z., Yildirim, Y., Ertaş, N. (2013). The microbiological quality of ready to eat salads sold in Afyonkarahisar, Turkey. Kafkas Universitesi Veteriner Fakultesi Dergisi, 19(6), 1001-1006.
• Pingulkar, A. K., Dilip Bongirwar, Kiran. (2001). Microbiological quality of fresh leafy vegetables, salad components and ready-to-eat salads: an evidence of inhibition of Listeria monocytogenes in tomatoes. International journal of food sciences and nutrition, 52(1), 15-23.
• Reale, A., Di Renzo, T., Preziuso, M., Panfili, G., Cipriano, L., Messia, M. C. (2019). Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT, 99, 468-475.
• Rosmini, M., Signorini, M., Schneider, R., Bonazza, J. (2004). Evaluation of two alternative techniques for counting mesophilic aerobic bacteria in raw milk. Food Control, 15(1), 39-44.
• Saini, R. K., Ko, E. Y., Keum, Y.-S. (2017). Minimally processed ready-to-eat baby-leaf vegetables: Production, processing, storage, microbial safety, and nutritional potential. Food Reviews International, 33(6), 644-663.
• Sant’Ana, A. S., Landgraf, M., Destro, M. T., Franco, B. D. (2011). Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil. Food microbiology, 28(6), 1235-1237.
• Santos, M., Cavaco, A., Gouveia, J., Novais, M., Nogueira, P., Pedroso, L., Ferreira, M. (2012). Evaluation of minimally processed salads commercialized in Portugal. Food Control, 23(1), 275-281.
• Schuh, V., Schuh, J., Fronza, N., Foralosso, F. B., Verruck, S., Vargas, A., Silveira, S. M. d. (2019). Evaluation of the microbiological quality of minimally processed vegetables. Food Science and Technology, 40, 290-295.
• Şenses-Ergül, Ş., Sarı, H., Ertaş, S., Berberoğlu, U., Cesaretli, Y., Irmak, H. (2015). Determination of microbiological characteristics of several kinds of ready-to-eat meals presented for consumption. Turkish Bulletin of Hygiene and Experimental Biology, 72(3), 199-208.
• Seow, J., Ágoston, R., Phua, L., Yuk, H.-G. (2012). Microbiological quality of fresh vegetables and fruits sold in Singapore. Food Control, 25(1), 39-44.
• Silva, S. R., Verdin, S. E. F., Pereira, D. C., Schatkoski, A. M., Rott, M. B., Corção, G. (2007). Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil. Brazilian Journal of Microbiology, 38(4), 594-598.
• Şimşek, S. T. (2019). Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study. LWT, 116, 108557. Slavin, J. L., Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in nutrition, 3(4), 506-516.
• Slavin, J. L., Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in nutrition, 3(4), 506-516.
• Soriano, J., Rico, H., Moltó, J., Mañes, J. (2000). Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants. International journal of food microbiology, 58(1-2), 123-128.
• Ssemanda, J. N., Reij, M., Bagabe, M. C., Muvunyi, C. M., Joosten, H., Zwietering, M. H. (2017). Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda. Food Control, 75, 126-133.
• Szabo, E., Scurrah, K., Burrows, J. (2000). Survey for psychrotrophic bacterial pathogens in minimally processed lettuce. Letters in Applied Microbiology, 30(6), 456-460.
• Tambekar, D., Mundhada, R. (2006). Bacteriological quality of salad vegetables sold in Amravati City (India). Journal of biological Sciences, 6(1), 28-30.
• Temelli, S., Cem, S., Evrensel, S. S., Yuksek, N. (2005). Soğuk olarak tüketime sunulan bazı hazır gıdaların mikrobiyolojik kalitelerinin incelenmesi. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 24(1-2-3-4), 69-74.
• World Health Organization (WHO), (2002). Promoting fruit and vegetable consumption around the world. URL: https://www.who.int/home/cms-decommissioning. Accessed 15 March 2019.
• Xylia, P., Botsaris, G., Chrysargyris, A., Skandamis, P., Tzortzakis, N. (2019). Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer. Food microbiology, 83, 200-210.
• Yoon, K. P., Hwang, C.-L. (1995). Multiple attribute decision making: an introduction (Vol. 104): Sage publications.