Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia
Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescenc...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2024-04-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100411&lng=en&tlng=en |
| _version_ | 1827281189916901376 |
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| author | Juliana Tobón Ospina Mayra Alejandra Fuentes Vanegas Daniela Cuervo Montoya Samantha Roldán Pérez Mónica María Durango Zuleta |
| author_facet | Juliana Tobón Ospina Mayra Alejandra Fuentes Vanegas Daniela Cuervo Montoya Samantha Roldán Pérez Mónica María Durango Zuleta |
| author_sort | Juliana Tobón Ospina |
| collection | DOAJ |
| description | Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety. |
| first_indexed | 2024-04-24T08:55:02Z |
| format | Article |
| id | doaj.art-10f7069601e14cc5807f8b238ddbe3f8 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-04-24T08:55:02Z |
| publishDate | 2024-04-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-10f7069601e14cc5807f8b238ddbe3f82024-04-16T07:42:16ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232024-04-012710.1590/1981-6723.12423Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in ColombiaJuliana Tobón Ospinahttps://orcid.org/0000-0002-1445-6071Mayra Alejandra Fuentes Vanegashttps://orcid.org/0000-0002-2830-1759Daniela Cuervo Montoyahttps://orcid.org/0000-0002-5181-1749Samantha Roldán Pérezhttps://orcid.org/0000-0002-8662-2825Mónica María Durango Zuletahttps://orcid.org/0000-0003-0000-5330Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100411&lng=en&tlng=enMicrobial contaminationFood handlerHygieneCross-contaminationSwabbingBioluminescence |
| spellingShingle | Juliana Tobón Ospina Mayra Alejandra Fuentes Vanegas Daniela Cuervo Montoya Samantha Roldán Pérez Mónica María Durango Zuleta Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia Brazilian Journal of Food Technology Microbial contamination Food handler Hygiene Cross-contamination Swabbing Bioluminescence |
| title | Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia |
| title_full | Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia |
| title_fullStr | Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia |
| title_full_unstemmed | Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia |
| title_short | Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia |
| title_sort | food safety cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in colombia |
| topic | Microbial contamination Food handler Hygiene Cross-contamination Swabbing Bioluminescence |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100411&lng=en&tlng=en |
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