MICROBIOLOGY OF RESTAURANT-CAFETERIA PREPARED FOOD DISHES

Abstract

Food samples were collected directly from serving lines in cafes and cafeterias in the Twin City metropolitan area. The samples were subjected to a battery of tests chosen to evaluate the microbiological quality of the foods. Bacterial and yeast counts and culture results are reported. Salmonellae, shigellae, and Clostridium perfringens were not found. Numbers of microorganisms found varied considerably with the type of food. The ranges found are probably indicative of values which could be expected in restaurant-cafeteria foods. The laboratory procedures used appeared to be satisfactory for a relatively small bacteriology laboratory and provided sufficient information with which to evaluate the microbiological quality of the food. Hopefully, the data will contribute to efforts being made to establish microbiological standards for restaurant-cafeteria foods.