Fast food tipi besinlerdeki patojenlerin incelenmesi

Fast food consuming has increased due to its practicality, taste and apperance. Furthermore food borne illness is one of the most frequent public health problem in both develop and developing countries. Food safety of fast foods including meat, poultry and fish which are sold by small scaled shops and vendors have become issue of concern by science reseachers. In this study, 50 of samples that were used fast foods such as hamburger, döner were purchased from a local fast food restaurants in Istanbul/Kadıköy and analized in the terms of microbiological quality and food safety. In the study, speices of pathogen microoganisms which were found in the samples were defined by microbial methods. Samples were incubated on culture media and kept at the 37 °C for 48 hours in order to detect microorganisms. Gram staining method was used to differentiate Gram-negative and Gram-positive bacteria. Biochemical tests were used for the species which could not be defined by direct microscopic count method. Catalase test was used to differentiate Staphylacoccus/ Streptococcus. Coagulase test was used to identify of S.aureus. Oxidase test was used to identfy Gram-negative bacteria speices. VITEC 2.0 ve API®/ID32 C microbiology identification systems including a variety of microbial identification systems and cards were used as extented indentification. In the study, no growh of microorganism was detected in 17 (34%) samples in 50. From 33 samples which were pathogenic microorganisms isolated, , 3- 3,47 log cfu/g Coagulase Negative Staphylococcus was isolated in 2 samples (4 %), 3-4 log cfu/g S.aureus was isolated in 8 samples (16 %), 3 -6 log cfu/g Streptococcus was isolated in 8 samples (16% ), 4,6 log cfu/g Salmonella spp. was isolated in 1 sample (2%), 3-6 log cfu/g Klebsiella pneumoniae was isolated in 5 samples (10%) and 3-4,90 log cfu/g E.coli was isolated in 6 samples (12%), 3 log cfu/g Enterobacter spp. was isolated in 1 sample (2%), 12 cfu/g Aspergillus spp. was isolated in 3 samples (6%), 9 cfu/g Penicillum spp. was isolated in 9 samples (18%), 1 cfu/g Rhizopus spp. was isolated in 1 sample (2%) and 2 cfu/g Rhodotorula spp. was isolated in 2 samples (4%). Total microbial colony count was detected between 3 log cfu- 6,0047 log cfu/g. Total microbial load is log 4,93 cfu/g in all samples, 4,69 log cfu/g in beef samples, 5.10 cfu/g in chicken samples, 3 log cfu/g in fish sample on average And it is determined that cooked chicken döner has lower microbiological quality than meat döner in our study. Detection of undesired bacterias in food which are risks of health shows hygenical conditions are inadequate. Personnel hands are thought to be reason of contaminations. In the light of the results of this study indicates microbial criterias must be well noticed in the stages from the selection of raw materials, storage, preparation to service. Key words: Microbial load, fast food, food safety, foodborne pathogens.