The food on the plate that comes to your table with a very nice presentation in a very elegant restaurant can put you in the hospital if hygiene is not taken care of. All ready-to-eat foods must comply with certain microbiological criteria.
Ready meals are divided into four main sections in the "TGK Microbiological Criteria Regulation". These parts are; ready-to-eat meat-vegetable dishes, ready-to-eat salads and appetizers, all kinds of ready-to-eat baked goods, and ready-to-eat desserts.
The microbiological analyzes and limits of these parts are as follows.
1. All kinds of ready-to-eat meat and vegetable dishes:
| Microbiological Analysis | Limits |
| Staphylococcal enterotoxins | should not be found |
| B.cereus | 100-1000 cfu/g |
| Salmonella | should not be found |
2.Ready-to-eat, all kinds of salads and cold appetizers
| Mikrobiological Analysis | Limits |
| Staphylococcal enterotoxins | should not be found |
| Listeria monocytogenes | should not be found |
| Salmonella | should not be found |
| E.coli | 10 cfu/g |
3.All kinds of ready-to-eat bakery products (pasta, pide, lahmacun, pizza, ravioli, börek)
| Mikrobiological Analysis | Limits |
| Staphylococcal enterotoxins | should not be found |
| B.cereus | 100-1000 cfu/g |
| Salmonella | should not be found |
| E.coli | ˂10 cfu/g |
4.All kinds of ready-to-eat cooked desserts (pudding, pudding, asurea)
| Mikrobiological Analysis | Limits |
| Staphylococcal enterotoxins | should not be found |
| Salmonella | should not be found |
All companies in the catering sector, especially restaurants, must comply with these criteria in the codex. Therefore, consumers should act with this awareness and question whether companies regularly have their microbiological analyzes done.
© 1994 | Saniter Gıda – Çevre Bilimi Gözetim Ve Mühendislik Hiz. Tur. Tic. A.Ş.
