MICROBILOGICAL QUALITY OF HOME COOKED MEAT MEALS AND VEGETABLE SALADS

Objective: to determine the microbiological quality of home meals and salads samples. methodology: a total of 180 samples were collected between may 2007 and july 2007 in ankara, turkey. the samples were analysed for the presence of total aerobic bacteria (tab), thermotolerant coliform bacteria (tcb), esherichia coli, salmonella spp. and staphylococcus aureus. results: in the present study, s.aureus, coliforms, e.coli, and salmonella were not detected in cooked meat meals samples. tab was detected in 22 (24.4%) meat dishes ranges 10 2-10 4. the cooked meat dishes samples were analyzed for the presence of tcb, and detected in 2 (2.2%) meat dishes ranges 10 3-10 4. numbers of the aerobic mesophilic bacteria ranged from 10 2 to 10 5 cfu/g and coliforms from 37 to 1400 mpn/g in 17 (18.9%) of salad samples. e.coli was detected at level 10 2-10 3 (n=12, 13.3%) and s. aureus was detected in 9 (10.0%) at levels of 10 3-10 4 cfu/ g salad samples tested. in 4 (4.4%) of the salads samples s.aureus and e.coli were isolated together. conclusion: the results indicate that the type of vegetable salads analysed may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to foodborne diseases. thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in programmes of home hygiene, consumer education, and advice.