Examination of Food Samples Taken From Catering Enterprises in İstanbul in Terms of Bacillus cereus, Salmonella spp. and Escherichia coli O157:H7

Abstract

Catering sector is a growing sector that has taken its place in everyday life with technological developments that play an active role in accelerating the transition period from agriculture society to industrial society. Therefore, food hygiene and safety are important in catering sector serving the community. When the environment conditions (ph, temperature, water activity etc.) are suitable for the development of microorganisms, pathogenic microorganisms develop and cause infection and intoxication. In this study; Bacillus cereus, Salmonella spp . and Escherichia coli O157:H7 samples were taken from the establishments producing bulk meals in Istanbul. For this purpose; 100 samples including 15 pieces of soup, 16 pieces of rice, 6 pieces of pasta, 20 pieces of meat meal, 6 pieces of chicken meal, 9 pieces of meatless food, 14 pieces of raw meat and 7 pieces of raw chicken it was collected. Cooked meals samples (79) were analyzed for Bacillus cereus, Salmonella spp. and Escherichia coli O157: H7 bacteria, and raw samples (21) were analyzed for Salmonella spp. and Escherichia coli O157: H7. The results of the analyzes were evaluated according to Turkish Food Codex Microbiological Criteria Regulation. None of Escherichia coli O157:H7 was detected in any of the samples examined, whereas Salmonella spp. was detected in 1 sample (1%) Bacillus cereus was detected in 12 samples (15.2%). Total of 3 (3%) food samples were found to be unsuitable according to the Turkish Food Codex Microbiological Criteria Regulation, posing a risk for public health.