A study on the microbiological analysis of ezme salads served in food service establishments in Diyarbakır

Ezme salad is consumed as a delicious appetizer made from fresh vegetables and is popular in our region, especially in Gaziantep, Diyarbakir and Sanliurfa. Preparation; It is made by finely chopping vegetables such as tomatoes, onions, green peppers and parsley or pureeing them in a blender type food processor, then adding pomegranate syrup, sumac powder, chili peppers, oil and salt. Some food businesses can serve it by adding garlic or different vegetables and sauces to ezme salad. In this study, microbiological analyses of 60 different ezme salad samples served as appetizers in different food establishments such as Lahmacun and Pide Restaurant, Kebab Restaurant and Raw Meatball Restaurant in Diyarbakir were conducted to determine their reliability level in terms of public health. Food samples; Microbiological analyzes of yeast-mould, Total Mesophilic Aerobic Bacteria Count (TMAB), Staphylococcus aureus, Escherichia coli, coliform bacteria and Bacillus cereus were carried out in Diyarbakir Vocational School of Agriculture, Food Microbiology Laboratory. As a result of the microbiological analysis, the lowest and highest microorganism numbers are respectively; yeast-mold 2,5×102-3,3×105 cfu/g, TMAB 2,5×103-5,8×108 cfu/g, Staphylococcus aureus 0-8,6×104 cfu/g, Escherichia coli 0-5,2×104 cfu/g, coliform 0-5,0×105 cfu/g and Bacillus cereus was determined as 3,0×102-4,5×105 cfu/g. The average microorganism values of the analyzed ezme salad samples are; yeast-mold 1,7×104 cfu/g, TMAB 4,0×107 cfu/g, S. aureus 6,5×103 cfu/g, E. coli 2,8×103 cfu/g, coliform 4,0×104 cfu/g and B. cereus 1,8×104 cfu/g. has been determined. As a result of this study; In Diyarbakir, a city of gastronomy and tourism, it has been determined that the ezme salads served as appetizers alongside the main course in different businesses serving in the food sector carry a microbiological risk that may pose a potential risk to public health. With this study, the reasons for the increase in microbial load in mashed salads, prevention methods and the public's health will be able to contribute to selective and hygiene-conscious individuals while consuming. Keywords: Diyarbakir, Ezme Salad, Public Health, Hygiene, Microbiological Risk