"Microbiological Safety of Fresh-Cut Produce and Salads Served at Quick Service Restaurants"

Abstract

Safety of Fresh-Cut Produce and Salads Served at Quick Service Restaurants. Biomed J Sci & Tech Res 47(4)-2022. BJSTR. MS.ID.007536. The consumption and sale of fresh-cut products and salads have been growing tremendously in the present era. Therefore, the microbial safety of such products is of great concern. In the current study, a survey of general microbiological safety of fresh-cut produce and salads at quick-service restaurants (QSR) was undertaken across the Kingdom of Saudi Arabia. These findings were compared with microbio-logical criteria for foodstuffs by Saudi standards, metrology, and quality organization SASO-GSO-1016. Of the 82 samples of fresh-cut produce, 7% of samples were found to be unsatisfactory or beyond the acceptable limits. TPC count was unsatisfactory at 22%, coliform at 48%, and Staphylococcus aureus at 4%. For 108 samples for fresh salads, 11% of samples were found to be unsatisfactory or beyond the acceptable limits ,13%, 27%, 4%, and 27% of samples showed an unsatisfactory range of TPC, coli-forms, S. aureus, and Escherichia coli, respectively. The fresh-cut produce and salads were microbiologically safe in the central region compared to the eastern region followed by the western region. The relatively higher count was found in green pepper, mixed vegetables, and lettuce followed by fresh-cut onions and coleslaw salads. No Salmonella was detected in both fresh-cut produce or salads. The restaurants should be more stringent in their processing to ensure consumer safety. Washing and sani-tization of produce is the only way to reduce the diffusion of food borne pathogens.