Abstract
Nowadays, foodborne illnesses in public places like fast foods and caterings are one of the majority issues in development and retarded countries. Presence of some microorganism in this food segment is undesirable and upset for human health and increasing some pathogenic risks like sallmonelosis, hemorrahagic colitis and things like that. The aim of this study was to evaluate the Assessment of the microbiological safety of some spices and raw vegetables in Tehran caterings. In this cross-sectional survey, some microbial experiments of and 5 types of spices and 6 kinds of raw vegetables randomly collected from different caterings in Tehran, Iran. After that, all of the samples were analyzed for determination of total microbial, mold and fungi, salmonella, E. coli and parasite eggs count for spices and Shigella, E.coli, Salmonella, S.aureus and Enterococcus for raw vegetable, respectively. Parasitic pollution was detected in all of the spice samples. Result obtained pointed that salmonella and E.coli contamination were negative in all spice samples. The presence of S.auerus, Shigella, Salmonella, Enterococcus and E.coli is observed on samples of vegetables. The present paper indicated that high potential hazard of microbial contamination in caterings industry, therefore this segment needy to more attention about implementation of some food standard to avoided foodborne illnesses.
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