Examination of microbiological quality of karahi paneer 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. On microbiological analysis, kadai paneer samples showed higher viable counts after microbiological examination. The maximum number of bacterial (6.57 × 1010 CFUs per ml.) and fungal (1.3 × 106 CFUs per ml.) colonies were found to be grown at 10-8 dilution of the sample of kadai paneer obtained from the public restaurants. Bacillus cereus, E.coli, Aspergillus were found in kadai paneer of private restaurants while Bacillus cereus, Pseudomonas aeruginosa, Aspergillus, Rhizopus were found in unsafe levels in samples from public restaurants. Kadai paneer samples of fast food restaurants had Staphylococcus aureus and Aspergillus only. The results of t-test marked a highly significant difference in bacterial and fungal colonies in private and public units. However, no significant difference was observed between private versus fast food restaurants. But the levels of pathogens present in all samples were highly unacceptable. This could be associated with maximum number of reported food poisoning outbreaks related to paneer.