Microbiological Quality of Sauces from Restaurants in the YAZD, IRAN

The purpose of this investigation was to determine the microbiological safety of sauces served in restaurants in YAZD, IRAN. Sauces, common oriental primers, are a traditional ingredient used throughout the world. These sauces were provided under low hygienic conditions of handling and selling. Nowadays, little information is known about its role in the transmission of food borne diseases (FBD). Evidence from trials indicated that cross-contamination risks because of poor hygiene during food handling and preparation within these premises is of emphasis. The European Commission Regulation No. 852/2004 on the hygiene of foodstuffs supplies a risk-based approach to controlling food hygiene.
In this cross- sectional study, 63 sauces from restaurants were collected during summer 2017. The samples were transported to food laboratory under sterile condition and analyzed using methods specified for Escherichia coli, mold and yeast.
Results were compared with Iranian national standards protocols. Comparison with published microbiological guidelines showed that 1.6%, 6.3%, 15.9% of sauces samples were of unsatisfactory microbiological quality due to Escherichia coli, mold and yeasts. 1.6 % of these samples were positive for mold and yeast, together.
In conclusion, results emphasize the need for suitable hygiene methods in restaurants for checking these items of products.