Food safety inspection of tas kebab and salad processing line in a catering company


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Soyutemiz G. E. , Çetinkaya F. , Elal Muş T. , Yıbar A.

CZECH JOURNAL OF FOOD SCIENCES, vol.40, no.2, pp.147-153, 2022 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Article
  • Volume: 40 Issue: 2
  • Publication Date: 2022
  • Doi Number: 10.17221/142/2021-cjfs
  • Title of Journal : CZECH JOURNAL OF FOOD SCIENCES
  • Page Numbers: pp.147-153

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.