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

Gul Ece Soyutemiz, Figen Cetinkaya, Basak Sunguc Cinar, Tulay Elal Mus, Artun Yibar and Merve Dogan
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Gul Ece Soyutemiz: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey
Figen Cetinkaya: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey
Basak Sunguc Cinar: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey
Tulay Elal Mus: Department of Food Processing, Vocational School of Karacabey, University of Bursa Uludag, Bursa, Turkey
Artun Yibar: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey
Merve Dogan: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Bursa Uludag, Bursa, Turkey

Czech Journal of Food Sciences, 2022, vol. 40, issue 2, 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.

Keywords: food business; B. cereus; L. monocytogenes; ready-to-eat food (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:2:id:142-2021-cjfs

DOI: 10.17221/142/2021-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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