Microbial quality of salad in restaurants and road side dhabas of Pantnagar
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Date
2008-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Food safety of vegetable salad in restaurants and dhabas is a concern as no heat treatment is given to kill microbes in its preparation and its ingredients are extensively handled during processing and serving. The present study was an attempt to assess the microbial quality of salad preparation in restaurants and roadside dhabas of Pantnagar and the sources of its microbial contamination and suggest critical control points (CCPs) and the control measures to make it safe for consumption. In this study all the restaurants and road side dhabas (n=17) in and around the Pantnagar were interviewed and observed for hygienic and safety process followed in their food unit. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of salad was studied in one volunteer food unit. The samples of raw vegetables and salad, food contact surfaces were collected periodically and were analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and presence of E. coli by using standard microbiological methods. The results showed that only 29 per cent of owners and 3 per cent of the handlers were educated up to graduation and above. Majority of food units (82 per cent) were having poor status with respect to food hygiene and safety and in rest, the condition was even worst. In Mar. mean TPC, TCC and YMC of salad (2.4x105, 1.8x103 and 1.1x103 cfu/g respectively) and raw vegetables (2.9x104, 1.7x103 and 7.6x102 cfu/g respectively) was significantly (p<0.05) higher than that of Feb. (1.4x103, 1.3 x103 and 7.7 x102 cfu/g respectively for salad and 1.3x103, 1.2 x103 and 5.9 x102 cfu/g respectively for raw vegetables) indicating seasonality trend of increase in microbial population with the augment of warm weather. In
Feb. and Mar., mean TPC, TCC and YMC of salad was found significantly (p<0.05) higher than that of raw vegetables indicating unsafe handling practiced. In contrast to above in Apr. intervention in hygiene measures resulted in significant reduction (p<0.05) in mean TPC, TCC and YMC of salad as compared to that of raw vegetables. E. coli was not detected in any of the food samples in Feb., Mar. and Apr. The surface swabs of hands of handler, serving dish, working surface, knife, chopping board and spoon showed higher count of TPC and TCC than the standards (>102 cfu/cm2) and these were significantly (p<0.05) higher in Mar. than Feb. Mean TPC and TCC of surface swabs in Apr. was found significantly (p<0.05) lower than that of Feb. and Mar. indicating reduction in microbial load after application of hygienic measures. Tap water used for washing utensils and vegetables had low number of coliforms whereas stored water had high coliform content (MPN count 2400/100ml) than the standard and was found not fit for use. Screening of food units for microbial quality of salad and raw vegetables showed that mean TPC in salads ranged from 104 to108 cfu/g and 104 to 106 cfu/g, respectively. In 70 per cent of food units, mean TPC of salad was more than the standard. Mean TCC in salads and raw vegetables was in the range 102 to 106 cfu/g which is higher than the standard indicating
poor hygienic practices followed in these food units. E. coli was detected in salad and in raw vegetables (cucumber and tomato) in 30 per cent and 20 per cent of food units, respectively. All the steps in salad preparation were identified to be preventable CCPs to prevent the
proliferation of microorganisms. Thus, application of control measures at all steps in salad making can improve its microbial quality and safety.
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