Microbiological Analysis Criteria in Restaurants

Today, eating in restaurants has increased considerably compared to the past. This change in people's eating habits and the fact that today's yemek delicious food günümüzde culture is an object of appreciation along with social media has given more importance to the visible side of the business. What about that invisible, dark side?

f you are a restaurant that does not pay attention to hygiene, there is a risk.

Are there any criterias for precooked meals according to Turkish Food Codex? Yes, all ready-to-eat meals must comply with the TGK Microbiological Criteria Regulation. What analysis should restaurants do with this compliance?

Prepared meals are divided into 4 main elements in TGK Microbiological Criteria Regulation. These elements;

1. All kinds of meat and vegetable dishes ready for consumption:

Microbiological Analysis	Limits
Staphylococcal enterotoxins	Must not be found
B.cereus	100-1000 cfu/g
Salmonella	must not be found

 

2.All kinds of salads and cold appetizers ready for consumption

Microbiological Analysis	Limits
Staphylococcal enterotoxins	Must not be found
Listeria monocytogenes	Must not be found
Salmonella	Must not be found
E.coli	10 cfu/g

 

3.Tüketime hazır her türlü unlu mamul (makarna, pide, lahmacun, pizza, mantı, börek)

Microbiological Analysis	Limits
Staphylococcal enterotoxins	Must not be found
B.cereus	100-1000 cfu/g
Salmonella	Must not be found
E.coli	˂10 cfu/g

 

 

 

4.All kinds of cooked dessert ready for consumption (pudding, custard, ashura)

Microbiological Analysis	Limits
Staphylococcal enterotoxins	Must not be found
Salmonella	Must not be found

 

All foods in restaurants must comply with the criteria in the codex. Therefore, consumers should question, with this awareness, whether at least these restaurants regularly carry out microbiological analyzes.