Objective: The aim of this study is to determine the microbiological safety of some raw vegetables (carrot, lettuce, parsley, etc.) served with döner kebab in restaurants. In addition, the antibacterial activity of grape vinegar, which is widely used in restaurants and homes, was evaluated in the decontamination of these products.

Method: Samples of 30 garnishes served with doner kebab in Istanbul were taken from randomly selected 30 restaurants and the total number of mesophilic aerob bacteria (TAMB), Enterobacteriaceae spp. number, Escherichia coli, Salmonella spp. and Staphylococcus aureus were taken as an indicator of microbial quality. Identification study was performed from isolated gram negative bacteria and coagulase positive staphylococci. In the second step, the antimicrobial effects of three different vinegar samples on some gram-negative bacteria and Staphylococcus aureus strains isolated from the garnishes were investigated with the minimum inhibitory concentration.

Results: Total aerobic mesophilic bacteria were found as 1.5×104-5.6×107 cfu/g [4.17-7.24 log10; (Enterobacteriaceae spp. <10-1.2×107 cfu/g (<1-7.07 log10), coagulase positive Staphylococcus <10-3.4×102 cfu/g (<1-2.53 log10), Esherichia coli <10-2×101 cfu/g (<1-1.30 log10)]. The samples were found insufficient for microbiological quality, due to the total number of aerobic colony (TAMB) levels at 107 in 20%, Enterobacteriaceae spp. levels at 104 in 60%, Staphylococcus aureus levels at ≥102 cfu/g in 50% and Salmonella spp. was found in one sample. Klebsiella pneumoniae, Klebsiella ozaenae, Klebsiella oxytoca, Escherichia coli, Enterebacter aerogenes, Escherichia hermanii, Enterobacter cloacae, Hafnia alvei, Aeromonas hydrophila, Citrobacter freundii, Burkholderia pseudomallei, Serratia odorifera biogp 1 and Staphylococcus aureus were identified from the garnishes. The vinegars were effective on microorganisms at concentrations varying between 1.5% and 6.25%.

Conclusion: It was concluded that the examined garnish samples may pose a risk forfood safety and public health, and these results show the need for good hygiene practices in fresh foods that are not heat-treated in restaurants.