Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco

2020 ◽  
Author(s):  
Ghita Benjelloun Touimi ◽  
Laila Bennani ◽  
Sanae Berrada ◽  
Moussa Benboubker ◽  
Bahia Bennani
Keyword(s):  
Microbiological Quality ◽  
Salmonella Spp ◽  
Coagulase Negative Staphylococci ◽  
Food Contact ◽  
Healthcare Settings ◽  
Food Contact Surfaces ◽  
Haccp System ◽  
Sanitary Conditions ◽  
Cutting Boards ◽  
Hygienic Conditions

Background and Objectives: Food in healthcare settings are complementary to medical treatment, hence it should be produced in good sanitary conditions. In fact, hospitalized and immune-compromised patients are more likely to have foodborne infections than the rest of the community. The aim of our study is to evaluate the microbiological quality of food contact surfaces in a hospital kitchen in Morocco. Materials and Methods: A total of 238 samples was collected from kitchen surfaces and analyzed for total aerobic mesophilic bacteria (AMC), Enterobacteriaceae and Staphylococcus aureus count and the presence of Salmonella spp., Pseudomonas spp. and Listeria monocytogenes. Results: The bacteriological analysis shows that the highest rates of compliance with good hygienic conditions were obtained in baking worktops (77%) and serving meal worktops (50%) and the vegetables cutting boards (45.83%). In contrary, some surfaces show a low level of compliance, such as the raw meat cutting boards (96%). The isolated bacteria were S. aureus, coagulase-negative staphylococci, Escherichia coli, Serratia marcescens, Serratia odorifera, Raoultela ornithiaolytica and Pseudomonas aeroguinosa. Conclusion: The actual results indicate that the high levels of bacterial counts on kitchen surfaces, presents an evident need to improve the hygienic process and adopt an HACCP system in this facility.

Evaluation of hygienic conditions of food contact surfaces in retail outlets: Six years of monitoring

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 67-71 ◽  
Author(s):  
Patrizia Losito ◽  
Pierina Visciano ◽  
Marisa Genualdo ◽  
Rosa Satalino ◽  
Marco Migailo ◽  
...  
Keyword(s):  
Food Contact ◽  
Food Contact Surfaces ◽  
Retail Outlets ◽  
Contact Surfaces ◽  
Hygienic Conditions

scholarly journals Microbiological Analysis of Food Contact Surfaces in Child Care Centers

2008 ◽  
Vol 74 (22) ◽  
pp. 6918-6922 ◽  
Author(s):  
Catherine M. Cosby ◽  
C. A. Costello ◽  
W. C. Morris ◽  
B. Haughton ◽  
M. J. Devereaux ◽  
...  
Keyword(s):  
Child Care ◽  
Care Center ◽  
Microbiological Quality ◽  
Time Of Day ◽  
Microbiological Analysis ◽  
Child Care Centers ◽  
Survey Period ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

ABSTRACT A study of six child care centers was conducted to assess the microbiological quality of three food contact surfaces (one food serving surface and two food preparation surfaces) and one non-food contact surface (diaper changing surface) to determine the effectiveness of cleaning and sanitization procedures within the facilities. Aerobic plate counts (APCs) and Escherichia coli/coliform counts of 50-cm2 areas on all surfaces were determined using standard microbiological swabbing methods. Samples were taken three times a day (preopening, lunchtime, and following final cleanup) twice per month for 8 months in each child care center (n = 288 sampling times). Mean log APCs over the survey period were 1.32, 1.71, 1.34, 1.96, 1.50, and 1.81 log CFU/50 cm2 for the six centers. Mean log coliform counts were 0.15, 0.40, 0.33, 1.41, 0.28, and 1.12 CFU/50 cm2 for the same centers. Coliforms were detected in 283 of 1,149 (24.7%) samples, with counts ranging from 1 to 2,000 CFU/50 cm2, while E. coli was detected in 18 of 1,149 (1.6%) samples, with counts ranging from 1 to 35 CFU/50 cm2. The findings of this study demonstrated that the extent of bacterial contamination was dependent on the center, time of day, and the area sampled. While no direct correlation between contamination and illness can be made, given the high risk of food-borne illness associated with children, microbial contamination of food contact or non-food contact surfaces is an aspect of food safety that requires more attention. Emphasis on training and the development of modified standard sanitation operating procedures for child care centers are needed to reduce potential hazards.

scholarly journals MICROBIAL ASSESSMENT OF READY-TO-EAT FOOD AND FOOD CONTACT SURFACES IN SELECTED RESTAURANTS IN OKADA, SOUTH -SOUTH NIGERIA

2019 ◽  
Vol 2 (3) ◽  
pp. 58
Author(s):  
Obhioze Augustine Akpoka
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Bacillus Species ◽  
Human Consumption ◽  
Food Handlers ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Microbiological Methods ◽  
Contact Surfaces ◽  
Cooked Food

Good food hygiene ensures that the preparation and preservation of foods are safe for human consumption. It ensures that food is prevented from microbial contamination at the levels of production to consumption. The aim of this study was to determine the microbial content of ready-to-eat cooked food, ready-to-use serving plates and hands of food handlers in six selected restaurants in Okada, Edo State, Nigeria. The samples were aseptically collected from the restaurants and taken to the microbiology laboratory of Igbinedion University, Okada for analysis. The microbial content of the samples was identified by standard microbiological methods. The microorganisms isolated were Enterobacter species, Streptococcus species, Micrococcus species, Bacillus species, Staphylococcus aureus and Saccharomyces species. The total aerobic viable counts, total coliform counts and total Staphylococcus counts in the ready-to-eat cooked food from the six restaurants were 3.67 ± 0.33 × 102 cfu/g - 2.71 ± 0.05 × 104 cfu/g; 3.33 ± 0.33 × 102 cfu/g - 2.39 ± 0.04 × 104 cfu/g and 0.00 ± 0.00 cfu/g - 3.70 ± 0.21 × 103 cfu/g respectively. The concentration of microbes on the food contact surfaces from ready-to-use serving plates were 0.00 ± 0.00 cfu/cm2 - 14.67 ± 0.33 cfu/cm2 and 0.00 ± 0.00 cfu/cm2 - 22.67 ± 0.33 cfu/cm2 in the hands of the food handlers. Therefore, foods provided to consumers at these restaurants are not of acceptable microbiological quality.

scholarly journals Microbiological quality of trahira fish (Hoplias malabaricus) from Baixada Maranhense, municipality of São Bento, MA

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Lucélia Guimarães ◽  
Ana Clara dos Santos ◽  
Elka Ferreira ◽  
Débora Pereira ◽  
Francisca Costa
Keyword(s):  
Microbiological Quality ◽  
Most Probable Number ◽  
Foodborne Diseases ◽  
Salmonella Spp ◽  
Production Chain ◽  
Probable Number ◽  
E Coli ◽  
Staphylococcus Spp ◽  
Sanitary Conditions

ABSTRACT: Fish are considered rich sources of nutrients. Health care throughout its production chain aims to ensure quality, minimizing the risks of transmission of foodborne diseases. In order to evaluate the microbiological quality of trahira fish (H. malabaricus), 40 samples were analysed for Most Probable Number (MPN) of coliforms at 45ºC, counts of aerobic mesophilic bacteria and Staphylococcus spp., identification of E. coli, Salmonella spp. and Aeromonas spp.. Analyses were conducted according to official methods, procedures, and recommendations. Microbiological results showed coliform values at 45 °C ranging from <3 to > 1.1 × 103 MPN/g, presence of E. coli in 14 (35%) samples, counts of mesophilic aerobic bacteria from 9 × 102 to 109 CFU/g and absence of coagulase positive Staphylococcus aureus. Salmonella spp. was detected in 2 (5%) samples, which is in disagreement with the standards required by the RDC Nº 12 of January, 2001 (ANVISA) regarding Aeromonas spp. In total, 36 (90%) samples were contaminated, 7 (19.4%) by A. cavie and 29 (80.6%) by A. hidrophila. The results of this research showed unsatisfactory hygienic and sanitary conditions of fish from the municipality of São Bento (MA), exposing consumers to the risk of foodborne diseases.

Good practices and microbiological quality of food contact surfaces in public school kitchens

2018 ◽  
Vol 38 (5) ◽  
pp. e12486 ◽  
Author(s):  
Alyne Gomes da Vitória ◽  
Jhenifer de Souza Couto Oliveira ◽  
Carolina Perim de Faria ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Public School ◽  
Microbiological Quality ◽  
Good Practices ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Quality Of Food ◽  
Contact Surfaces

scholarly journals Assessment of Performance of Two Rapid Methods for On-Site Control of Microbial and Biofilm Contamination

2020 ◽  
Vol 10 (3) ◽  
pp. 744
Author(s):  
Fernando Lorenzo ◽  
Maria Sanz-Puig ◽  
Ramón Bertó ◽  
Enrique Orihuel
Keyword(s):  
Food Safety ◽  
Limit Of Detection ◽  
Potential Contribution ◽  
Salmonella Spp ◽  
Biofilm Growth ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Low Levels ◽  
Contamination Levels

(1) Background: The validation of hygiene procedures in food industries is paramount to ensure that food contact surfaces are properly decontaminated before production. Rapid, sensitive and reliable tools are needed for routine hygiene validation in order to increase food safety levels. Two novel tools for biofilm detection (TBF 300) and detection of low levels of microbial contamination (FreshCheck) have been assessed. (2) Methods: Biofilms of relevant food pathogens: Listeria monocytogenes and Salmonella spp. were grown for 3 and 10 days to assess the performance of the biofilm detection product. Surfaces were inoculated with different levels of L. monocytogenes to determine the limit of detection of FreshCheck. (3) Results: TBF 300 visibly stained 3 days-old biofilms of both pathogens, containing 5.0–5.4 log CFU/cm2. FreshCheck showed a positive reaction with contamination levels as low as 10 CFU/cm2 for L. monocytogenes. (4) Conclusions: Assessment of the hygienic status of food contact surfaces before production can be greatly improved with the use of the two novel tools evaluated in this study. The detection of microorganisms’ presence at very low levels of contamination as well as identification of biofilm growth spots is available in a rapid and easy way, with a big potential contribution to food safety.

scholarly journals Microbial quality of industrial and retail market grated parmesan cheese in the State of São Paulo, Brazil

2016 ◽  
Vol 46 (12) ◽  
pp. 2257-2263 ◽  
Author(s):  
Carlos Eduardo Gamero Aguilar ◽  
Oswaldo Durival Rossi Junior ◽  
Ana Maria Centola Vidal ◽  
Laryssa Freitas Ribeiro ◽  
Gabriel Augusto Marques Rossi
Keyword(s):  
Microbiological Quality ◽  
Salmonella Spp ◽  
The Public ◽  
Retail Business ◽  
Colony Forming Units ◽  
Parmesan Cheese ◽  
The Moment ◽  
Pathogenic Agents ◽  
Staphylococcus Spp ◽  
Sanitary Conditions

ABSTRACT: With the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands of cheese that were grated in factories, and the other 60 samples were obtained from another four brands of cheese that are normally acquired by retailers (supermarkets) in blocks and grated at the moment of sale. The population of heterotrophic mesophilic microorganisms ranged from 1.2×10³ to 1.1×107 colony-forming units (CFU)·g-1. All samples analyzed contained Staphylococcus spp. with populations varying from 1.2×10³ to 8.7×106CFU·g-1, from which 60.0% were classified as coagulase-positive Staphylococcus and 52.5% of the samples possessed populations above the permissible limit set by legislation. Staphylococcus aureus was detected in 57.5% of the samples. Population of molds and yeasts varied from <10 to 1.8×106CFU·g-1. Salmonella spp. was not isolated in this research. A difference was observed between the parmesan cheese grated in factories and that grated in supermarkets, where the former presented better microbiological quality than the latter. Thus, procedures must be proposed to minimize the presence of pathogenic agents reported in grated parmesan cheeses evaluated in the present study because of the public health risk associated with food bacterial contamination.

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