Survey of bacteriological quality ready - to - eat food and salads in four restaurants in Tehran

Random sampling and performing bacteriological tests are of the most important methods for examining the bacteriological quality of food s. The aim of this study was to evaluate the bacteriological quality of ready-to-use food s and salad s in four restaurants affiliated to a military center in Tehran.

T his cross-sectional study was carried out in 2009. 288 food and salad samples from four restaurants affiliated to a military center were cho sen randomly and examined for Total Bacterial Count, Coliform bacteria, Escherichia coli, Staphylococcus aureus and Salmonella using standard methods. Results were analyzed by SPSS 15 software using descriptive statistical indices and A N OVA test.

The highest Total Bacterial Count was detected in the samples of restaurant B and the highest Coliform bacteria, Escherichia coli and Staphylococcus aureus contamination was detected in the samples of restaurant A. 5 samples had Escherichia coli contamination, but no salmonella contamination was observed in tested samples.

Bacterial contamination in some served foods and salads of the studied restaurants is more than standard level and regular control of these restaurants along with complementary studies is essential.