|
||||
|
Published by : PROFESSIONAL MEDICAL PUBLICATIONS |
||||
|
ISSN 1681-715X |
||||
|
||||
|
- |
||||
|
ORIGINAL ARTICLE |
||||
|
- |
||||
|
Volume 26 |
April - June 2010 |
Number 2 |
||
|
|
||||
|
|
||||
|
||||
|
Published by : PROFESSIONAL MEDICAL PUBLICATIONS |
||||
|
ISSN 1681-715X |
||||
|
||||
|
- |
||||
|
ORIGINAL ARTICLE |
||||
|
- |
||||
|
Volume 26 |
April - June 2010 |
Number 2 |
||
|
|
||||
|
|
||||
Microbilogical quality of home cooked
meat meals and vegetable saladsFunda Elmacioglu1, Muhittin Tayfur2, Ozgun Bener3,
Mehmet Akman4, Emine Aksoydan5ABSTRACT
Objective: To determine the microbiological quality of home meals and salads samples.
Methodology: A total of 180 samples were collected between May 2007 and July 2007 in Ankara, Turkey. The samples were analysed for the presence of total aerobic bacteria (TAB), thermotolerant coliform bacteria (TCB), Esherichia coli, Salmonella spp. and Staphylococcus aureus.
Results: In the present study, S.aureus, coliforms, E.coli, and Salmonella were not detected in cooked meat meals samples. TAB was detected in 22 (24.4%) meat dishes ranges 102-104. The cooked meat dishes samples were analyzed for the presence of TCB, and detected in 2 (2.2%) meat dishes ranges 103-104. Numbers of the aerobic mesophilic bacteria ranged from 102 to 105 cfu/g and coliforms from 37 to 1400 MPN/g in 17 (18.9%) of salad samples. E.coli was detected at level 102-103 (n=12, 13.3%) and S. aureus was detected in 9 (10.0%) at levels of 103-104 cfu/g salad samples tested. In 4 (4.4%) of the salads samples S.aureus and E.coli were isolated together.
Conclusion: The results indicate that the type of vegetable salads analysed may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to foodborne diseases. Thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in programmes of home hygiene, consumer education, and advice
KEY WORDS:
Microbiological quality, Contamination, Food pathogens, Home hygiene, Salad vegetables.Pak J Med Sci April - June 2010 Vol. 26 No. 2 416-419
How to cite this article:
Elmacioglu F, Tayfur M, Bener O, Akman M, Aksoydan E. Microbilogical quality of home cooked meat meals and vegetable salads. Pak J Med Sci 2010;26(2):416-419.
1. Funda Elmacioglu,
Ondokuz Mayis University,
Samsun Health Vocational High School,
Campus, 55139 Samsun, Turkey
2. Muhittin Tayfurb,
3. Ozgun Benerc,
Hacettepe University,
Faculty of Economics and Administrative Sciences,
Department of Family and Consumer Sciences,
06100, Ankara, Turkey.
4. Mehmet Akmand,
Selcuk University,
Faculty of Vocational Education,
Department of Family Economics and Nutrition Education,
Campus, Konya, 42075, Turkey.
5. Emine Aksoydanb
2,5: Baskent University,
Faculty of Health Sciences,
Department of Nutrition and Dietetics,
Campus, 06530, Ankara, Turkey.Correspondence
Muhittin Tayfurb,
Faculty of Health Sciences,
Dept. of Nutrition & Dietetics, Baskent University,
Campus, 06530, Ankara, Turkey.
E-mail: mtayfur@baskent.edu.tr
* Received for Publication: July 7, 2009
* 1st Revision Received: July 10, 2009
* 2nd Revision Received: February 8, 2010
* Final Revision Accepted: February 12, 2010
HOME | SEARCH | CURRENT ISSUE | PAST ISSUES
Professional
Medical Publications
Room No. 522, 5th Floor, Panorama Centre
Building No. 2, P.O. Box 8766, Saddar, Karachi - Pakistan.
Phones : 5688791, 5689285 Fax : 5689860
pjms@pjms.com.pk
