Food safety inspection of tas kebab and salad processing line in a catering company
This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas keba...
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Published in | Czech Journal of Food Sciences Vol. 40; no. 2; pp. 147 - 153 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English Czech Slovak |
Published |
Prague
Czech Academy of Agricultural Sciences (CAAS)
01.01.2022
Czech Academy of Agricultural Sciences |
Subjects | |
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Abstract | This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety. |
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AbstractList | This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab samples obtained from cutting board surfaces, knives and workers' hands contained high counts of total aerobic bacteria and some samples were contaminated with coliforms and coagulase-positive/negative staphylococci. The presence of B. cereus and L. monocytogenes in RTE foods is a serious threat to public health, especially in the catering business. Preventing the presence of toxin-producing bacteria in RTE food is a fundamental action. Also, the occurrence of L. monocytogenes in RTE salad and B. cereus in RTE tas kebab/salad samples showed insufficient cleaning/disinfection practices. As a result, hygiene practices and regular monitoring in the catering business are necessary for food safety. |
Author | Sunguc Cinar, Basak Elal Mus, Tulay Yibar, Artun Cetinkaya, Figen Dogan, Merve Soyutemiz, Gul Ece |
Author_xml | – sequence: 1 givenname: Gul Ece surname: Soyutemiz fullname: Soyutemiz, Gul Ece – sequence: 2 givenname: Figen surname: Cetinkaya fullname: Cetinkaya, Figen – sequence: 3 givenname: Basak surname: Sunguc Cinar fullname: Sunguc Cinar, Basak – sequence: 4 givenname: Tulay orcidid: 0000-0002-3943-0097 surname: Elal Mus fullname: Elal Mus, Tulay – sequence: 5 givenname: Artun surname: Yibar fullname: Yibar, Artun – sequence: 6 givenname: Merve surname: Dogan fullname: Dogan, Merve |
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SubjectTerms | Aerobic bacteria b. cereus Bacteria Catering Coagulase Coliforms Cutlery Disinfection Food food business Food inspection Food safety Food service Health risks Hygiene Inspection Knives l. monocytogenes Meat Public health Raw materials ready-to-eat food Safety Toxins |
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Title | Food safety inspection of tas kebab and salad processing line in a catering company |
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