Bacteriological Study of some Locally Prepared Salads in some Restaurants in Mosul City

A. Al-Allaf, May; M. Al-Rawi, Amera; Muhsin S. Shehab, Abdul

doi:10.33899/rjs.2014.88661

	Bacteriological Study of some Locally Prepared Salads in some Restaurants in Mosul City
Rafidain Journal of Science
Article 6, Volume 25, Issue 4, 2014, Pages 70-80 PDF (0 K)
DOI: 10.33899/rjs.2014.88661
Authors
May A. Al-Allaf; Amera M. Al-Rawi; Abdul Muhsin S. Shehab
Abstract
The Bacterial contamination of some locally prepared salads in some restaurants in Mosul city was studied. These salads were prepared from vegetables and legumes with souse and flavors. Samples were collected from random restaurants in four different places in Mosul city including: Al-Majmoa Al-Thakafia, Al-Zuhoor, Al-Nabi Younis and Al-Dawasa. Total plate count, gram negative and spore forming bacteria were detected, as well as some pathogenic bacteria such as Yersinia enterocolitica, Listeria monocytogenes and Staphylococcus aureus. In general, the results showed contamination of these foods with variable numbers and rates of different types of bacteria in these restaurants under study which comprised harmful on environment and general health. Al-Majmoa Al-Thakafia restaurants were showed lowest rate of contamination with Yersinia enterocolitica, Listeria monocytogenes and Staphylococcus aureus in cucumber and tomato salad (0%) and in spakety with (0,5,15%), and the percentages of contamination were different in miyones and hommus betahena, while salads collected from Al-Nabi Younis restaurants showed high contamination rate with those three pathogenic bacteria as hommus betahena represent the highest rate of contamination (40,30,60%) for each of Yersinia enterocolitica, Listeria monocytogenes and Staphylococcus aureus respectively.
Keywords
bacterial contamination; salads; restaurants in Mosul city

Statistics Article View: 640 PDF Download: 532