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

Soyutemiz G.E., Cetinkaya F., Sunguc Cinar B., Elal Mus T., Yibar A., Dogan M. (2022): Food safety inspection of tas kebab and salad processing line in a catering company. Czech J. Food Sci., 40: 147–153.

download PDF

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.

Abakari G., Cobbina S.J., Yeleliere E. (2018): Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana. International Journal of Food Contamination, 5: 3.
Azeez A.Z., Farhan Y.I., Jessim A.I., Fakhry S.S., Khudiar M.M., Adulbaqi A.A., Ismail L.A. (2016): Detection of Staphylococcus aureus enterotoxins genes in food collected from local markets at Baghdad City. World Journal of Experimental Biosciences, 4: 93–97.
Braga V., Vazquez S., Vico V., Pastorino V., Mota M.I., Legnani M., Schelotto F., Lancibidad G., Varela G. (2017): Prevalence and serotype distribution of Listeria monocytogenes isolated from foods in Montevideo – Uruguay. Brazilian Journal of Microbiology, 48: 689–694.
Byrne V.V., Hofer E., Valim D.C., Almeida R.C.C. (2016): Occurrence and antimicrobial resistance patterns of Listeria monocytogenes isolated from vegetables. Brazilian Journal of Microbiology, 47: 438–443.
Chau M.L., Aung K.T., Hapuarachchi H.C., Lee P.S.V., Lim P.Y., Kang J.S.L., Ng Y., Yap H.M., Yuk H.Y., Gutierrez R.A., Ng L.C. (2017): Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes sequence types 2 and 87 in pre-packed smoked salmon. BMC Microbiology, 17: 46.
Djekic I., Kuzmanovic J., Andelkovic A., Saracevic M., Stojanovic M.M., Tomasevic I. (2016): Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control, 60: 131–137.
Dogan M., Tekiner İ.H. (2020): On-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection. Journal of Foodservice Business Research, 24: 274–285.
Doumith M., Buchrieser C., Glaser P., Jacquet C., Martin P. (2004): Differentiation of the major Listeria monocytogenes serovars by multiplex PCR. Journal of Clinical Microbiology, 42: 3819–3822.
Fernandes F.P., Voloski F.L.S., Ramires T., Haubert L., Reta G.G., Mondadori R.G., Silva W.P., Conceição R.C.S., Duval E.H. (2017): Virulence and antimicrobial resistance of Salmonella spp. and Escherichia coli in the beef jerky production line. FEMS Microbiology Letters, 364: 1–8.
Garayoa R., Abundancia C., Diez-Leturia M., Vitas A.I. (2017): Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces. Food Control, 75: 48–54.
Gutierrez D., Delgado S., Vazquez-Sanchez D., Martinez B., Cabo M.L., Rodriguez A., Herrera J.J., Garcia P. (2012): Incidence of Staphylococcus aureus and analysis of associated bacterial communities on food industry surfaces. Applied and Environmental Microbiology, 78: 8547–8554.
Guven K., Mutlu M.B., Gulbandilar A., Cakir P. (2010): Occurrence and characterization of Staphylococcus aureus isolated from meat and dairy products consumed in Turkey. Journal of Food Safety, 30: 196–212.
Hanson B.M., Dressler A.E., Harper A.L., Scheibel R.P., Wardyn S.E., Roberts L.K., Kroeger J.S., Smith T.C. (2011): Prevalence of Staphylococcus aureus and methicillin-resistant Staphylococcus aureus on retail meat in Iowa. Journal of Infection and Public Health, 4: 169–174.
Kara R., Acaröz U., Gürler Z., Soylu A., Küçükkurt O. (2019): Determination of the presence of Escherichia coli O157 and Listeria monocytogenes in fresh lettuce samples. European Journal of Science and Technology, 16: 871–873.
Kemajou T.S., Awemu G.A., Digban K.A., Oshoman C.E., Ekundayo O.I., Ajugwo A.O. (2017): Microbiological studies of vegetable leaves sold in Elele market, Rivers-State, Nigeria. Journal of Transmitted Diseases and Immunity, 1: 1–5.
Lane D.J. (1991): 16S/23S rRNA sequencing. In: Stackebrant E., Goodfellow M. (eds.): Nucleic Acid Techniques in Bacterial Systematic. New York, US, John Wiley and Sons: 115–175.
Losito P., Visciano P., Genualdo M., Satalino R., Migailo M., Ostuni A., Luisi A., Cardone G. (2017): Evaluation of hygienic conditions of food contact surfaces in retail outlets: Six years of monitoring. LWT – Food Science and Technology, 77: 67–71.
Ma Y., Zhao Y., Tang J., Tang C., Chen J., Liu J. (2018): Antimicrobial susceptibility and presence of resistance & enterotoxins/enterotoxin-likes genes in Staphylococcus aureus from food. Cyta – Journal of Food, 16: 76–84.
Pamuk Ş., Gürler Z., Yıldırım Y., Ertaş N. (2013): The microbiological quality of ready-to-eat salads sold in Afyonkarahisar, Turkey. Kafkas Universitesi Veteriner Fakültesi Dergisi, 19: 1001–1006.
Petruzzelli A., Osimani A., Tavoletti S., Clementi F., Vetrano V., Di Lullo S., Paolini F., Foglini M., Micci E., Orazietti N., TLuchetti T., Tonucci F. (2018): Microbiological quality assessment of meals and work surfaces in a school-deferred catering system. International Journal of Hospitality Management, 68: 105–114.
Saifullah S., Abbas F., Samad A., Rizwan M., Bugti F.S., Saima, Roomeela, Yousaf M., Mykhaylo T., Raziq A. (2018): Staphylococcus aureus prevalence in the fresh salad and vegetables of the Quetta city. Pure and Applied Biology, 7: 255–262.
Soleimani M., Hosseini H., Neyestani Z., Siadati S., Pilevar Z. (2017): Occurrence of Bacillus cereus in beef burger marketed in Tehran, capital of Iran. Journal of Food Quality and Hazards Control, 4: 70–73.
Terzi G., Gücükoğlu A., Cadirci O., Uyanık T., Alişarli M. (2015): Serotyping and antibiotic susceptibility of Listeria monocytogenes isolated from ready-to-eat foods in Samsun, Turkey. Turkish Journal of Veterinary and Animal Sciences, 39: 211–217.
Tewari A., Singh S.P., Singh R. (2015): Incidence and enterotoxigenic profile of Bacillus cereus in meat and meat products of Uttarakhand – India. Food Science and Technology, 52: 1796–1801.
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti