STUDY OF QUALITY CONTROL IN MEATS CONSUMED IN SOME RESTAURANTS

Abstract

The quality control of microbial contamination in meats consumed in restaurants of University of Tehran was taken into consideration. For this reason, 100 sterile samples were taken from 4 central restaurants, from May until October 1995, the samples were as follows: 12 samples of meat, 50 samples of chopped meat and 38 samples of minced meat. All of the samples were examined to search for Mesophils, Coliforms, E.coli and pathogenous Staphiloccocus aureus. In 20 percent of the samples, the number of total microorganisms was more than the standard. The number of cliforms in 99 percent and Staphiloccoucus aureus in 22 percent of the samples was more than the standard level. From 21 samples (21%), E.coli was isolated. Most of the contamination was related to chopped meat followed by the minced meat.