Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy
Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as Petrifilm&l...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/772 |
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| author | Michał Wiatrowski Elżbieta Rosiak Ewa Czarniecka-Skubina |
| author_facet | Michał Wiatrowski Elżbieta Rosiak Ewa Czarniecka-Skubina |
| author_sort | Michał Wiatrowski |
| collection | DOAJ |
| description | Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as Petrifilm<sup>TM</sup> and the bioluminescence method. TVC, <i>S. aureus</i>, <i>Enterobacteriaceae</i>, <i>E. coli</i>, <i>L. monocytogenes</i>, and <i>Salmonella</i> spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm<sup>2</sup> on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. Petrifilm<sup>TM</sup> tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring. |
| first_indexed | 2024-03-11T08:49:42Z |
| format | Article |
| id | doaj.art-41ba16118d044a0bb22c456d2058a993 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:49:42Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-41ba16118d044a0bb22c456d2058a9932023-11-16T20:30:26ZengMDPI AGFoods2304-81582023-02-0112477210.3390/foods12040772Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile GastronomyMichał Wiatrowski0Elżbieta Rosiak1Ewa Czarniecka-Skubina2Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, PolandStreet food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as Petrifilm<sup>TM</sup> and the bioluminescence method. TVC, <i>S. aureus</i>, <i>Enterobacteriaceae</i>, <i>E. coli</i>, <i>L. monocytogenes</i>, and <i>Salmonella</i> spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm<sup>2</sup> on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. Petrifilm<sup>TM</sup> tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.https://www.mdpi.com/2304-8158/12/4/772food truckshygienePetrifilm<sup>TM</sup>reference methodATPTVC |
| spellingShingle | Michał Wiatrowski Elżbieta Rosiak Ewa Czarniecka-Skubina Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy Foods food trucks hygiene Petrifilm<sup>TM</sup> reference method ATP TVC |
| title | Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy |
| title_full | Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy |
| title_fullStr | Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy |
| title_full_unstemmed | Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy |
| title_short | Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy |
| title_sort | surface hygiene evaluation method in food trucks as an important factor in the assessment of microbiological risks in mobile gastronomy |
| topic | food trucks hygiene Petrifilm<sup>TM</sup> reference method ATP TVC |
| url | https://www.mdpi.com/2304-8158/12/4/772 |
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