The effect of household pretreatments on the microbial safety of freshly chopped parsley garnishes

In this research, 27 different home-type pre-treatments were applied to 27 bunches of parsley purchased from a chain market operating in Afyonkarahisar in 2023, including baking soda in different concentrations, vinegar, baking soda and vinegar mixture and washing with water. 27 different pre-treated parsley samples were examined microbiologically (TAMB, Total Coliform, Staph. aureus, Listeria monoctogenes, Psychrophile Bacteria, Yeast and Mold). Physicochemical (pH, Color Determination, Taste, Odor and Appearance) analyzes were performed. When microbiological analyzes were performed on water-washed parsley garnishes, the pathogen Listeria monoctogenes could not be detected, and other bacterial counts, especially TAMB, were found to be unconsumable, but acceptable results were obtained when physicochemical analyzes were performed. Although the microbial load decreased as the concentration of vinegar, baking soda, and vinegar-carbonate mixture pretreatments increased, the acceptable level decreased in physicochemical analyses. Microbiological and physicochemical analyzes of each pre-treated side dish were repeated on the 7th and 14th days, and it was seen that the garnishes were worse on the 7th day and unconsumable on the 14th day.