Microbiological Quality of Food Contact Surfaces in A Hospital Kitchen in Shiraz, Iran, 2014
Background: The consumption of healthy food is considered as an essential need to devoid the physical, chemical, and biological hazards. The importance of this issue is more conspicuous in places such as hospitals where people with somehow compromised immune systems are under treatment. Therefor...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shiraz University of Medical Sciences
2015-10-01
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| Series: | Journal of Health Sciences and Surveillance System |
| Subjects: | |
| Online Access: | http://jhsss.sums.ac.ir/index.php/jhsss/article/view/124/91 |
| Summary: | Background: The consumption of healthy food is considered as
an essential need to devoid the physical, chemical, and biological
hazards. The importance of this issue is more conspicuous
in places such as hospitals where people with somehow
compromised immune systems are under treatment. Therefore,
this research aimed to evaluate the microbiological quality of
food contact surfaces in a kitchen in one of the hospitals of Shiraz
University of Medical Sciences.
Methods: In the present study, samples were taken from 48 food
contact surfaces according to ISO 18593:2004(E) and placed into
the bags containing diluting solution; they were then transferred
to the laboratory for microbial analysis in the cold chain. The
microbial analysis was carried out according to ISO 4833-1:2013
and BS ISO 4832:2006 for enumeration of total bacterial count
and coliform.
Results: Based on the results presented here, 39.6% and 85.7%
of the samples showed acceptable contamination with regard to
the enumeration of total bacterial and coliform count. Besides,
18.2% and 72.7 % of work surfaces groups (cutting board, table,
and hand) showed acceptable contamination with regard to the
enumeration of total bacterial count and coliform in comparison
to the standards. Furthermore, 45.9% and 89.2% of other
surfaces showed acceptable total bacterial and coliform count,
respectively.
Conclusion: The results showed that safe management of the
kitchen, education of the staff and also improvement of the
equipment used are necessary. |
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| ISSN: | 2345-2218 2345-3893 |