The Microbiological Quality of Grilled Meats (Kebabs) and Salads Consumed in Sanliurfa Restaurants

Hisamettin Durmaz, Osman Aygun, Hakan Sancak


The aim of this study was to investigate the microbiological quality of grilled meats (kebabs) products and salads consumed in the restaurants in Sanliurfa, Turkey. A total of 150 samples of grilled meats and 25 mixed salad samples were examined for total aerobic bacteria, coliforms, enterococci, coagulase positive staphylococci, Salmonella spp., Listeria spp., yeasts and molds. Total bacteria were detected in all of the grilled meat samples, except Urfa kebab samples. Except for Salmonella and Listeria spp., all of the tested microorganisms were found in all of salad samples. According to the results of this study, the microbiological quality of the grilled meats served in Sanliurfa restaurants may be evaluated as tolerable. However, the results of the microbiological analysis of salad samples served with the grilled meats show a potential risk for human health. The high number of total bacteria of shish kebabs and the high numbers of total bacteria, coliforms and coagulase positive staphylococci of salad samples indicated the poor hygienic conditions during food preparation and serving.

Keywords: Grilled meat, Salad, Microbiological quality, Restaurant

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ISSN (online) 2422-8702