Determination of microbiological quality of convenience foods and desserts which are put on the market in Izmir

In this research study, it is aimed at determining microbiological quality of 250 samples of convenience food and dessert taken from 74 food companies which are put on the market in İzmir; every types of vegetable and meat dish, every types of salads, delicatessen foods and cooked bakery products (pizza, pasta, Turkish ravioli), deserts (puding, custard) which are ready for consumption. In samples of convenience foods and desserts, enumeration of Bacillus cereus has been done using the method TS EN ISO 7932 and the results have been expressed quantitatively (kob/g). Enumeration of Staphylococcus aureus has been done using the method TS 6582-1 EN ISO 6888-1 and the results has been expressed quantitatively (kob/g). Determination of Listeria monocytogenes has been analysed using TS EN ISO 11290-1/A1 method, the results have been expressed qualitatively (present or absent/25g). Determination of Salmonella spp. has been analysed using ISO 6579:2002 method, positive results have been confirmated with PCR Bax System Q7 method and the results have been expressed qualitatively (present or absent/25g). Determination of E.coli O157:H7 has been analysed with ISO 16654 method, positive results have been confirmated with ISO PCR Bax System Q7 and the results have been expressed qualitatively (present or absent/25g). According to results, in 8 samples of 250 convenience food samples (% 3,2) Salmonella spp. has been determined. In 3 samples (% 1,2) E.coli O157:H7 has been determined. Listeria monocytogenes has not been determined in any of the food samples. It has been also determined that in 10 samples (% 4) Staphylococcus aureus, in 6 samples (% 2,4) Bacillus cereus were present. Key Words: Foodborne pathogen, E. coli O157:H7, Staphylococcus auerus, Salmonella spp., Bacillus cereus.