title: Microbiological quality of pastrami and associated surfaces at the point of sale in Kayseri, Turkey.
abstract: OBJECTIVE
  The aim of this study is to trace the possible relations between the hygienic status of slicing utensils and the microbiological quality of pastrami.
  
  
  METHODS
  A total of 75 pastrami retail markets were visited in Kayseri, Turkey, where the pastrami (a ready-to-eat meat product) is commonly produced and consumed. Sliced pastrami, the cutting board and knife surface swabs were collected from each pastrami retail point to trace possible sources of contamination.
  
  
  METHODS
  Samples were analysed for the presence of total viable counts (TVC), total coliforms, Escherichia coli, members of Enterobacteriaceae, Staphylococcus aureus and Listeria spp. In addition, pastrami samples were analysed for sulphite-reducing Clostridium spp. and Toxoplasma gondii.
  
  
  RESULTS
  When compared with the target values of related literatures, a total of 6 (8%) pastrami samples were found unsatisfactory as a result of TVC (5.3%), Enterobacteriaceae (5.3%), E. coli (2.6%), S. aureus (2.6%), Listeria spp. (2.6%) and Listeria monocytogenes (1.3%) contaminations. No T. gondii positivity was observed among the pastrami samples. None of the cutting board and knife surface swabs were found to harbour TVC level >103cfu/cm2, E. coli and L. monocytogenes. For the total coliforms, 7 (9.3%) and 5 (6.6%) of cutting board and knife surface swabs were found to exceed the target value (<2.5 cfu/cm2), respectively. No statistically significant correlation was detected between the organisms on pastrami and slicing utensils indicating that pastrami were not cross-contaminated by the contact surfaces.
  
  
  CONCLUSIONS
  More emphasis needs to be placed for training of food handlers and to apply good hygienic practices at the point of pastrami sale. The conditions at retail points must be monitored and inspections should be tightened to protect public health.
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey. Electronic address: yyildirim@erciyes.edu.tr.
authors.forename: Y
authors.initials: Y
authors.lastname: Yildirim
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey.
authors.forename: N
authors.initials: N
authors.lastname: Ertas Onmaz
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey.
authors.forename: Z
authors.initials: Z
authors.lastname: Gonulalan
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Food Hygiene and Technology, 38039, Kayseri, Turkey.
authors.forename: S
authors.initials: S
authors.lastname: Al
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Parasitology, 38039, Kayseri, Turkey.
authors.forename: A
authors.initials: A
authors.lastname: Yildirim
authors.affiliation: University of Nigde, Bor Vocational School, 51700, Nigde, Turkey.
authors.forename: F
authors.initials: F
authors.lastname: Karadal
authors.affiliation: University of Erciyes, Veterinary Faculty, Department of Veterinary Public Health, 38039, Kayseri, Turkey.
authors.forename: H
authors.initials: H
authors.lastname: Hizlisoy
authors.affiliation: University of Afyon Kocatepe, Veterinary Faculty, Department of Food Hygiene and Technology, Afyon, Turkey.
authors.forename: Ş
authors.initials: Ş
authors.lastname: Pamuk
mesh_terms: D015169:Colony Count, Microbial / Q000706:statistics & numerical data; D003132:Commerce; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology / Q000706:statistics & numerical data*; D063427:Food Quality; D006801:Humans; D006920:Hygiene / Q000592:standards; D008087:Listeria / Q000302:isolation & purification; D008089:Listeria monocytogenes / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000302:isolation & purification; D014421:Turkey
keywords: Cutting surfaces; Microbiological quality; Pastrami; Public health; Retail markets; Toxoplasma gondii