Examination of microbiological quality of dal makhani served at selected restaurants
Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam
Food quality has always been a challenge for all the restaurateurs. Food quality does not encompass only the sensory characteristics and presentation of food rather it is a comprehensive term in the sense that the food served to the guests must be nutritive as well as microbiologically safe so as to do no harm after consumption. But the ground realities are just the reverse of it. The microbiologically safe levels are generally not met by the food served in the restaurants thus leading to a number of food poisoning outbreaks. The total viable count of dal makhani samples was found to be higher as compared to the standardized recipe. The highest level of bacterial and fungal colonies with a mean value of 8.5 × 1010 CFU/ml and 4 × 105 CFU/ml respectively were found in dal makhani procured from public restaurants. The pathogens found in dal makhani of private restaurants include Bacillus subtilis, Bacillus cereus, E. coli, Penicillum while that of public sector had Bacillus cereus, Staphylococcus aureus, E. coli, Salmonella, Aspergillus. However, dal makhani samples of fast food restaurants carried Bacillus cereus, E. coli in unacceptable amounts. The results of t-test highlighted the microbiological inadequacy of dal makhani served in public sector restaurants. The presence of unsafe levels of pathogenic microbes proved that contaminated food was being served in public units. No fungal contamination was however found in dal makhani of fast food restaurants and the standardized recipe.