Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study
Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the mo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Biology |
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| Online Access: | https://www.mdpi.com/2079-7737/12/1/64 |
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| author | Alessia Lupattelli Sara Primavilla Rossana Roila Andrea Felici Miriam Tinaro |
| author_facet | Alessia Lupattelli Sara Primavilla Rossana Roila Andrea Felici Miriam Tinaro |
| author_sort | Alessia Lupattelli |
| collection | DOAJ |
| description | Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers’ health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014–2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (<i>p</i>-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene. |
| first_indexed | 2024-03-09T13:32:19Z |
| format | Article |
| id | doaj.art-9f49b092775644d4bde8cf93e2f68ebc |
| institution | Directory Open Access Journal |
| issn | 2079-7737 |
| language | English |
| last_indexed | 2024-03-09T13:32:19Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology |
| spelling | doaj.art-9f49b092775644d4bde8cf93e2f68ebc2023-11-30T21:16:51ZengMDPI AGBiology2079-77372022-12-011216410.3390/biology12010064Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring StudyAlessia Lupattelli0Sara Primavilla1Rossana Roila2Andrea Felici3Miriam Tinaro4Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyReady-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers’ health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014–2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (<i>p</i>-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.https://www.mdpi.com/2079-7737/12/1/64collective cateringfood safetymicrobiological controlHACCPfoodborne illnessesRTE food |
| spellingShingle | Alessia Lupattelli Sara Primavilla Rossana Roila Andrea Felici Miriam Tinaro Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study Biology collective catering food safety microbiological control HACCP foodborne illnesses RTE food |
| title | Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study |
| title_full | Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study |
| title_fullStr | Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study |
| title_full_unstemmed | Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study |
| title_short | Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study |
| title_sort | microbiological safety and quality of meals and work surfaces in collective catering systems in central italy a five year monitoring study |
| topic | collective catering food safety microbiological control HACCP foodborne illnesses RTE food |
| url | https://www.mdpi.com/2079-7737/12/1/64 |
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