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Labović SB, Joksimović I, Galić I, Knežević M, Mimović M. Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:997. [PMID: 36673753 PMCID: PMC9859110 DOI: 10.3390/ijerph20020997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants’ behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers’ hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers’ hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food.
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Affiliation(s)
| | - Ivana Joksimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Igor Galić
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
| | - Miro Knežević
- Clinical Centar Podgorica, Ljubljanska bb, 81 000 Podgorica, Montenegro
| | - Marijana Mimović
- Institute of Public Health, John Jackson bb, 81 000 Podgorica, Montenegro
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Microbiological quality and safety assessment in selected HACCP-certified dine-in and hospital facilities in Klang Valley, Malaysia. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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3
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Lupattelli A, Primavilla S, Roila R, Felici A, Tinaro M. Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study. BIOLOGY 2022; 12:biology12010064. [PMID: 36671754 PMCID: PMC9855182 DOI: 10.3390/biology12010064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/20/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
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 (p-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.
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Affiliation(s)
- Alessia Lupattelli
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
- Correspondence: (S.P.); (R.R.); Tel.: +39-075343213 (S.P.); +39-0755857936 (R.R.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
- Correspondence: (S.P.); (R.R.); Tel.: +39-075343213 (S.P.); +39-0755857936 (R.R.)
| | - Andrea Felici
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
| | - Miriam Tinaro
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy
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The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption. SUSTAINABILITY 2020. [DOI: 10.3390/su12187606] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.
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Castrica M, Razzini K, Panseri S, Balzaretti CM. Validation study on new isothermal container for hot ready to eat food in catering establishments: Preliminary results. Ital J Food Saf 2020; 9:8417. [PMID: 32300564 PMCID: PMC7154607 DOI: 10.4081/ijfs.2020.8417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 10/27/2019] [Indexed: 11/22/2022] Open
Abstract
The production methods, in particular the cook-serve method, applied in high production catering establishments, even if inserted in a correct spatial design, it is affected by time-temperature flows characterized by inadequate designed moments during which critical points can be observed. The aim of this study was to evaluate, at a preliminary stage, how the new technologies can support the supply chain and production processes in catering establishments. To this end, a specific passive and active heat storage system was tested: "Polibox Smart Heater®" (PX SH), which makes an isothermal expanded polypropylene container an advanced maintainer for ready to eat food. The experimental design was divided into four different experiments, during which the functionality of the isothermal containers was evaluated, and thermal-tightness tests were carried out. The results showed that the PX SH containers, containing a heat accumulator, are temperature maintainers, which guarantee thermal stability (>65°C), according to the current standard (UNI EN 12571:1999). In conclusion, the production chain of catering establishments should use innovative technologies such as PX SH, in order to benefit from performance consistent with the safety, hygiene and sensory criteria.
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Affiliation(s)
- Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni” (VESPA), Università degli Studi di Milano
| | | | - Sara Panseri
- Department of Health, Animal Science and Food Safety “Carlo Cantoni” (VESPA), Università degli Studi di Milano
| | - Claudia M. Balzaretti
- Department of Health, Animal Science and Food Safety “Carlo Cantoni” (VESPA), Università degli Studi di Milano
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Evaluation of Hygienic Quality of Food Served in Universities Canteens of Northem Portugal. Indian J Microbiol 2019; 60:107-114. [PMID: 32089580 DOI: 10.1007/s12088-019-00844-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 11/24/2019] [Indexed: 10/25/2022] Open
Abstract
Mass catering services have increased in the last years since people need to eat out mainly by work or study reasons. Microbiological quality of foodstuffs (n = 156) was evaluated in 20 food establishment (cafes and canteens) of two universities of northern Portugal. Overall, data revealed a high level of microbiological quality of foods served. No safety risks for consumers were detected since Clostridium spp., Listeria monocytogenes and Salmonella spp. were not detected. Among food types, hot meals displayed better microbiological results than cold foods (p < 0.05) as expected. Regarding hot meals, no differences were observed among different types (p > 0.05). Among cold meals, salads displayed the highest microbiological counts for hygiene indicators as well for food foodborne pathogens such as Staphylococcus aureus, Escherichia coli and Bacillus cereus. Although the risk of foodborne disease is scarce since counts were low. In cafes' meals, higher counts were observed than in canteens' meals which indicates that monitoring measures should be improved to avoid potential foodborne outbreaks related to the ready-to-eat products (salads, sandwiches and pastry). Results could be used as microbiological guidelines for canteens. Results indicated that proper food handling and adequate conservation of fresh foods along the food chain is essential in mass catering services to guarantee the food safety.
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Benito S, López A, Lizana X, Lope S, Carbó R, Del Valle L, Marqués A, Piqué N. Presence ofListeria monocytogenesin Prepared Foods: Analysis of Influencing Factors. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12842] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- S. Benito
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
- Department of Agri-Food Engineering and Biotechology; Univ. Politècnica de Catalunya; C/ Esteve Terrades 8, Edifici D4 Campus Baix Llobregat 08860 Castelldefels Spain
| | - A. López
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - X. Lizana
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - S. Lope
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - R. Carbó
- Department of Agri-Food Engineering and Biotechology; Univ. Politècnica de Catalunya; C/ Esteve Terrades 8, Edifici D4 Campus Baix Llobregat 08860 Castelldefels Spain
| | - L.J. Del Valle
- Centre de Biotecnologia Molecular, Department of d'Enginyeria Quimica, ETSEIB; Universitat Politècnica de Catalunya; Av. Diagonal 647 08028 Barcelona Spain
| | - A.M. Marqués
- Department of Microbiology and Parasitology, Pharmacy Faculty; Universitat de Barcelona; Av. Joan XXIII s/n 08028 Barcelona Spain
| | - N. Piqué
- Department of Microbiology and Parasitology, Pharmacy Faculty; Universitat de Barcelona; Av. Joan XXIII s/n 08028 Barcelona Spain
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Garayoa R, Yánez N, Díez-Leturia M, Bes-Rastrollo M, Vitas AI. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance. J Food Sci 2016; 81:M921-7. [DOI: 10.1111/1750-3841.13258] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 01/07/2016] [Accepted: 01/30/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Roncesvalles Garayoa
- Dept. of Nutrition; Food Science and Physiology. Univ. of Navarra. C/ Irunlarrea 1; 31008 Pamplona Spain
| | - Nathaly Yánez
- Dept. of Nutrition; Food Science and Physiology. Univ. of Navarra. C/ Irunlarrea 1; 31008 Pamplona Spain
| | - María Díez-Leturia
- Dept. of Microbiology and Parasitology. Univ. of Navarra. C/ Irunlarrea 1; 31008 Pamplona Spain
| | - Maira Bes-Rastrollo
- Dept. of Preventive Medicine and Public Health; Univ. of Navarra. C/ Irunlarrea 1; 31008 Pamplona Spain
- CIBERobn; Instituto de Salud Carlos III; Madrid Spain
| | - Ana Isabel Vitas
- Dept. of Microbiology and Parasitology. Univ. of Navarra. C/ Irunlarrea 1; 31008 Pamplona Spain
- IDISNA; Navarra's Health Research Inst; Pamplona Spain
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Garayoa R, Díez-Leturia M, Bes-Rastrollo M, García-Jalón I, Vitas AI. Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Marzano MA, Balzaretti CM. Protecting child health by preventing school-related foodborne illnesses: Microbiological risk assessment of hygiene practices, drinking water and ready-to-eat foods in Italian kindergartens and schools. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Osimani A, Aquilanti L, Tavoletti S, Clementi F. Evaluation of the HACCP system in a university canteen: microbiological monitoring and internal auditing as verification tools. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2013; 10:1572-85. [PMID: 23594937 PMCID: PMC3709335 DOI: 10.3390/ijerph10041572] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 04/03/2013] [Accepted: 04/03/2013] [Indexed: 11/18/2022]
Abstract
Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the incidence, elimination, prevention, and reduction of risks. In this five-year-study, the effectiveness of the HACCP plan of a University canteen was verified through periodic internal auditing and microbiological monitoring of meals, small equipment, cooking tools, working surfaces, as well as hands and white coats of the canteen staff. The data obtained revealed no safety risks for the consumers, since Escherichia coli, Salmonella spp. and Listeria monocytogenes were never detected; however, a quite discontinuous microbiological quality of meals was revealed. The fluctuations in the microbial loads of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia were mainly ascribed to inadequate handling or processing procedures, thus suggesting the need for an enhancement of staff training activities and for a reorganization of tasks. Due to the wide variety of the fields covered by internal auditing, the full conformance to all the requirements was never achieved, though high scores, determined by assigning one point to each answer which matched with the requirements, were achieved in all the years.
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Affiliation(s)
- Andrea Osimani
- Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, via Brecce Bianche, Ancona 60131, Italy.
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Balzaretti CM, Marzano MA. Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.077] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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13
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Lahou E, Jacxsens L, Daelman J, Van Landeghem F, Uyttendaele M. Microbiological performance of a food safety management system in a food service operation. J Food Prot 2012; 75:706-16. [PMID: 22488059 DOI: 10.4315/0362-028x.jfp-11-260] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
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Affiliation(s)
- E Lahou
- Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
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