Fecal Coliform Bacteria in Vegetable Salads Prepared in Baghdad Restaurants

This study aimed to evaluate the presence of coliforms in 50 samples (25 ready-to-eat vegetable salads and 25 handlers’ hands) collected randomly from restaurants Baghdad. The total coliform count Al-Sadria Hay al-Amel reached 4.78 4.32 log cfu/g, respectively, whereas those swab hands same areas 3.70 3.90 respectively. percentages fecal bacteria salad were 35% 32%, hand swabs 41% 36%, Two isolates serotype Escherichia coli O157:H7 detected areas, where rates E. increased. Considering virulence this bacterial its direct impact on consumer safety, we highly recommend implementing quality programs production chains, raising cultural level health awareness restaurant owners workers preparing these salads, public potential risks consuming contaminated food products.