Examination of food samples taken from catering enterprises in i̇stanbul terms of Bacillus cereus, Salmonella spp. and Escherichia coli O157:h7

The catering sector is a growing sector that has taken its place in everyday life with technological developments that play an active role in accelerating the transition period from agriculture society to industrial society. Rapid development of industry, increase in income level; the number of enterprises engaged in collective food production within the scope of 'Mass Nutrition Systems' is increasing due to reasons such as increasing time for leisure, holiday and traveling, acceleration of urbanization, increase in working population and transition of women to business life. There are schools, universities and colleges, factories and workplaces, military units, hospitals, hotels, restaurants, cafes, fast food, rest and fun places, old and needy houses, prisons and correctional homes, can be regarded as enterprises providing services. Food hygiene and safety are important in catering sector serving the community. Various food items such as proteins, fats, carbohydrates, minerals, vitamins, and water that make up the content of foods are the food sources of microorganisms that cause disease. When appropriate conditions (temperature, pH, water activity, etc.) are present, these bacteria, which we refer to as pathogenic microorganisms, causing intoxications to the infections. In this study; Bacillus cereus, Salmonella spp. and Escherichia coli O157: H7 samples were taken from the establishments producing bulk meals in Istanbul. For this purpose; 100 samples including 15 pieces of soup, 16 pieces of rice, 6 pieces of pasta, 20 pieces of meat meal, 6 pieces of chicken meal, 9 pieces of meatless food, 14 pieces of raw meat and 7 pieces of raw chicken It was collected. Examples of cooked meals (79) were Bacillus cereus, Salmonella spp. and Escherichia coli O157: H7 in terms of bacteria, and raw samples (21) in Salmonella spp. and Escherichia coli O157: H7. The results of the analyzes were evaluated according to Turkish Food Codex Microbiological Criteria Regulation. In none of the samples examined Escherichia coli O157: H7 was found, whereas in 1 sample (1%) Salmonella spp .; Bacillus cereus was detected in 12 samples (15.2%). A total of 3 (3%) food samples were found to be unsuitable according to the TFC Microbiological Criteria Regulation, posing a risk for public health.