scholarly journals Microbiological quality Assessment of hospital food in a public hospital in Fez (Morocco)

2014 ◽  
Vol 4 (1) ◽  
pp. 286-296
Author(s):  
L. Zbadi ◽  
A. El Ouali Lalami ◽  
A. Baroudi ◽  
Z. Marsou ◽  
K. Fikri Benbrahim
Keyword(s):  
Food Safety ◽  
Meat Products ◽  
Microbiological Quality ◽  
Warning Signal ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Hygienic Quality ◽  
Quality Of Food ◽  
Contact Surfaces

The food safety has become a major issue in hospitals, since patients are especially vulnerable to foodborne illness considered as nosocomial infection.Aims: To assess health hazards in food at a hospital in Fez city (Morocco).Material and Results: Hygienic quality of food samples (n = 81: meals (40%), plants and vegetables (35%); meat / meat products (17%)) and contact surfaces (n = 80: local (32,5;%), equipment (50%) and staff’s hands (17,5%)) was evaluated during 2011, and involved germs have been researched using standard methods. Results interpreted according to the Moroccan and French standards showed that the percentage of food’s non-compliance was 12%, with 32% for plants / vegetables and 7% for meat / meat products.The criminalization of fecal coliform was the important (91%) compared with Staphylococcus aureus (9%). Salmonella sp., Listeria monocytogenes, anaerobic sulphito-reducers, yeasts and molds were not implicated.Contact surfaces analysis showed that 40% of equipment, 38% of local and 29 % of the staff’s hands were not clean. The causative organisms were fecal coliforms (60%) and S. aureus (40 %).Conclusion: Contact surfaces may affect the hygienic quality of food served in the hospital. That could make the warning signal in hospitals for the establishment of a global quality policy to ensure food safety and to prevent healthcare associated infections.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

scholarly journals A comparative study of food retail premises by means of visual inspection and microbiological quality of food

1995 ◽  
Vol 114 (1) ◽  
pp. 143-151 ◽  
Author(s):  
S. C. Powell ◽  
R. W. Attwell
Keyword(s):  
Visual Inspection ◽  
Microbiological Quality ◽  
Food Samples ◽  
Food Retail ◽  
Quality Of Food ◽  
Meat Samples ◽  
Foodborne Infection ◽  
Cooked Meat ◽  
The Relationship

SUMMARYThe relationship between visual inspection ratings given to ten food retail premises and the microbiological quality of food samples was examined. Viable counts of bacteria and of Staphylococcus aureus were determined for cooked meat samples from each of the premises. There was no correlation between potential risk of foodborne infection, as assessed by total inspection rating, and bacteriological counts in food (P < 0·05). Neither was there a consistent relationship between scores given to any component of the total rating and the bacteriological quality of food.The effectiveness of the current UK inspection scheme in assessing risk of foodborne infection is questioned. Inclusion of appropriately weighted criteria such as food temperature abuse is suggested to improve the scheme.

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 Microbiological Quality of Food and Ready Meals Sold in Fast Food Restaurants on the Campus of NANGUI ABROGOUA University in Abidjan (Ivory coast)

2021 ◽  
Vol 10 (11) ◽  
pp. 226-234
Author(s):  
YAO Kouadio DAN Chépo Ghislaine ◽  
NANGA Yessé Zinzendorf KOMADE Thierry ◽  
LOUKOU Yao Guillaume KOUAME Lucien Patrice
Keyword(s):  
Staphylococcus Aureus ◽  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Aerobic Bacteria ◽  
Colony Forming Unit ◽  
Consumer Safety ◽  
Fast Food Restaurants ◽  
Quality Of Food

The objective of this study was to analyze the microbilogical quality of foods sold in fast food restaurants on the campus of NAGUI ABROGOUA University (UNA). The detection and enumeration of total mesophilic aerobic bacteria, total and fecal coliforms, Salmonella, Staphylococcus aureus, sulfite-reducing anaerobes (ASR) and Clostridium perfringens were carried out according to the standard methods in force. In 3 months, 36 samples of ready meals from 7 sites were collected and analyzed. The results obtained revealed that the germ loads (colony forming unit : CFU) vary according to the nature of the germ, its origin and the nature of the food sampled. The charges in GAM vary from 9.4 108 ± to 1.5 108 CFU/g to 6.3 101 ± 4.5 101 CFU/g. Overall, attiéké-garba and its condiments contain most of the germs sought with the exception of Salmonella which are absent in all the dishes analyzed. Thus, in terms of microbiological quality, 60 %, 33.3 %, 25 % and 13.3 % of the samples taken respectively from the school office aera, IREN - market and fixed restaurant sites are of non-microbiological quality satisfying the standards. This non-compliance is more attributable to attiéké-garba and its condiments contaminated with coliform strains, in particular Escherichia coli and strains of Staphylococcus aureus. It is therefore necessary to improve the hygienic quality of meals served in fast food restaurants on the campus of NANGUI ABROGOUA University (UNA), in particular attiéké-garba condiments and curdled milk to ensure better consumer safety.

Prevalence of Salmonella and Vibrio spp. in Seafood Products Sold in Singapore

2012 ◽  
Vol 75 (7) ◽  
pp. 1320-1323 ◽  
Author(s):  
YUNLE HUANG ◽  
VINAYAK GHATE ◽  
LESLIE PHUA ◽  
HYUN-GYUN YUK
Keyword(s):  
Food Safety ◽  
Meat Products ◽  
Food Service ◽  
Microbiological Quality ◽  
Control Measures ◽  
Effective Control ◽  
Seafood Products ◽  
Seafood Processing ◽  
Vibrio Spp

Foodborne hazards in seafood have only recently received increased attention in Singapore since the illness outbreak in 2009 that was associated with consumption of Indian rojak (a traditional salad of fruits, vegetables, and seafood). The microbiological quality of seafood must be evaluated for assurance of food safety. The aim of this study was to evaluate the microbiological quality and to determine the prevalence of Salmonella and Vibrio spp. in seafood sold in Singapore. A total of 116 samples (41 prawn, 44 shellfish, and 31 fishball samples) were collected from major supermarkets and wet markets in Singapore. The mesophilic and psychrotrophic bacterial counts for prawn, shellfish, and fishballs were 2 to 7 log CFU/g. One Salmonella Lexington strain was isolated from a thawed-frozen shellfish product and two Vibrio parahaemolyticus strains were isolated from commercial fishball and shrimp meat products. Thus, seafood sold in Singapore has the potential to be contaminated with Vibrio spp. and Salmonella, and proper handling at food service establishments is required to ensure food safety. Effective control measures also are needed to prevent cross-contamination during postharvest seafood processing.

scholarly journals Assessment of the Hygienic Quality of Meals Served in Hospital: Case of the Main Hospital of Dakar (Senegal)

2019 ◽  
Vol 8 (1) ◽  
pp. 38
Author(s):  
Abdelsalam Adoum Doutoum ◽  
Djamalladine Mahamat Doungous ◽  
Abdelsalam Tidjani ◽  
Hamadou Abba ◽  
Balde Jupiter ◽  
...  
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Food Microbiology ◽  
Fecal Coliforms ◽  
Animal Products ◽  
Main Hospital ◽  
Hygienic Quality

Hospitals have an optimal growth conditions for some germs, because of the high relative humidity and relatively high temperature. These germs, which are found in foods served in hospitals, could cause food poisoning in hospitalized patients. To help improve the hygienic quality of meals and to prevent risks related to social catering, we have chosen to conduct a study on the microbiological quality of meals served at the Main Hospital of Dakar. A total of 100 samples of hot meals were processed in the food microbiology laboratory of the Inter-State School of Veterinary Sciences and Medicine (EISMV) in Dakar. The following results were obtained: 56% of unsatisfactory samples, 40% are acceptable, 4% unsatisfactory, according to the microbiological criteria of the French Republic, which must satisfy certain animal or animal products. For the various flora sought, the percentages of samples exceeding the acceptability threshold are as follows: 10% for the total flora, 35% for the faecal coliforms, 1% for the sulfito-reducting anaerobes. Meals are fairly contaminated by fecal coliforms. It is therefore clear that the rate of bacterial contamination of meals is quite high, especially by fecal coliforms.

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