Assessment of microbiological quality of ready-to-eat foods in institutions providing mass feeding


Progress in Nutrition, vol.22, no.1, pp.68-74, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.23751/pn.v22i1.8243
  • Journal Name: Progress in Nutrition
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, EMBASE
  • Page Numbers: pp.68-74
  • Keywords: ready-to-eat food, hygiene, microbiological quality, public health
  • Lokman Hekim University Affiliated: No


© Mattioli 1885.Objective: This study was designed to evaluate microbiological quality of ready-to-eat foods in institutional mass feeding and to determine their risk for food poisoning. In the study, 275 ready-to-serve food samples were evaluated in institutional feeding. The food groupings in the Turkish Food Codex Regulation Supplementary Document I and parameters established in food safety criteria in Supplementary Document I and III were adopted. The samples were analyzed for parameters about coagulase-positive Staphylococci (TS EN ISO 6888-1/A1), B. cereus (TS EN ISO 7932), E. coli (TS ISO 16649-2), Staphylococcal enterotoxins (AOAC OMA) 2007.06 - VIDAS SET 2), Salmonella spp. (TS EN ISO 6579-1), L. monocytogenes (TS EN ISO 11290-1) and mold - yeast (TS ISO 21527-1/2) by reference methods. Of the samples analyzed, 250 samples (90.9%) were found appropriate for consumption while 25 samples (9.1%) as inappropriate according to Microbiological Criteria Regulation. It was concluded that meats served warm carry risk for L. monocytogenes, B. cereus and E. coli parameters while salads-appetizers served cool carry risk for L. monocytogenes and Salmonella spp. and deserts, particularly cream cakes, carry risk for E. coli and mold - yeast parameters.