Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey

In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks terms of Public Health. The microbiological properties REVS investigated using agar plate method. Antimicrobial resistance foodborne pathogens including Escherichia coli Staphylococcus aureus was tested Kirby–Bauer disc diffusion Moreover, presence important enteric viruses detected by Polymerase Chain Reaction (PCR). number total aerobic bacteria, coliform yeast molds and, Micrococcus spp. ranged less than 1 6.40, 6.26, 1–5.82 1–5.66 log10 colony forming units·grams-1 (CFU·g–1) samples, respectively. None this study contained Salmonella spp., whereas E. S. isolated 38.1% (16/42) 2.4% (1/42), resistant gentamicin, kanamycin, aztreonam, ciprofloxacin assay, however, it not harboring mecA gene. strains (n=16) (100%) aminoglycoside antibiotics 35.7% (6/16) isolates extended spectrum beta lactamase (ESBL) producing. blaTEM blaCTXM8/25 two isolates, one isolate carried blaCTXM–1 together PCR. Of REVS, as positive for rotavirus (4.8%), six hepatitis A (14%), E virus (14%). These results indicate high microorganism load, ESBL coli, viral hence is perform routine hygiene practices.