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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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Kim HW, Kim NH, Cho TJ, Park SM, Kim SH, Rhee MS. Factors Affecting Microbiological Quality of Vegetable- and Meat-Based Meals Served at Cafeterias in the Republic of Korea. J Food Prot 2018; 81:1838-1843. [PMID: 30320512 DOI: 10.4315/0362-028x.jfp-18-219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A total of 364 samples of vegetable- and meat-based meals were collected at three processing steps: step I, preparation of raw ingredients; step II, processing and cooking; and step III, finished meals. Microbiological quality was evaluated by using data for the prevalence and concentration of the aerobic plate counts, total coliforms (TC), fecal coliforms (FC), and Escherichia coli. The data were analyzed for differences between cafeterias, seasons, raw materials, and processing steps. Fourteen (15.2%) of the 92 finished meal samples were microbiologically unsatisfactory. Neither cafeteria nor season was significantly associated with microbiological quality ( P > 0.05). However, the type of raw ingredients and processing steps were significantly associated with differences in microbiological quality. Vegetable-based meals had higher TC concentrations than meat-based meals because salad and seasoned and fermented vegetables are not cooked, unlike heat-processed meat products. Microbial counts tended to decrease through the processing steps, and E. coli, which could only be enumerated on uncooked chicken breast (1.6 log CFU/g) and sliced pork (2.6 log CFU/g), was totally eliminated by boiling and roasting. However, the presence of FC was not completely eliminated, even by cooking, and so this group of organisms should be considered as an important indicator of hygienic meal preparation in cafeterias. Although pathogenic E. coli was not isolated in this study, continuous microbiological monitoring of composite foods served in cafeterias should be performed as the presence of TC and FC in finished meals indicates the potential for contamination by pathogenic E. coli.
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Affiliation(s)
- H W Kim
- 1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 02841, Republic of Korea (ORCID: http://orcid.org/0000-0003-0412-1910 [M.S.R.])
| | - N H Kim
- 1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 02841, Republic of Korea (ORCID: http://orcid.org/0000-0003-0412-1910 [M.S.R.])
| | - T J Cho
- 1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 02841, Republic of Korea (ORCID: http://orcid.org/0000-0003-0412-1910 [M.S.R.])
| | - S M Park
- 1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 02841, Republic of Korea (ORCID: http://orcid.org/0000-0003-0412-1910 [M.S.R.])
| | - S H Kim
- 2 Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Osong, North Chungcheong Province, 28159, Republic of Korea
| | - M S Rhee
- 1 Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 02841, Republic of Korea (ORCID: http://orcid.org/0000-0003-0412-1910 [M.S.R.])
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Coorey R, Ng DSH, Jayamanne VS, Buys EM, Munyard S, Mousley CJ, Njage PMK, Dykes GA. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. Compr Rev Food Sci Food Saf 2018; 17:827-840. [DOI: 10.1111/1541-4337.12357] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/29/2022]
Affiliation(s)
- Ranil Coorey
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Denise Sze Hu Ng
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Vijith S. Jayamanne
- Dept. of Food Science and Technology, Faculty of Agriculture; Univ. of Ruhuna; Kamburupitiya 81100 Sri Lanka
| | - Elna M. Buys
- Dept. of Food Science; Univ. of Pretoria; Private Bag x 20 Hatfield Pretoria 0028 South Africa
| | - Steve Munyard
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Carl J. Mousley
- School of Biomedical Sciences, Faculty of Health Sciences and CHIRI Biosciences Research Precinct; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Patrick M. K. Njage
- Div. for Epidemiology and Microbial Genomics, Natl. Food Inst.; Technical Univ. of Denmark; PO Box, 2800 Kongens Lyngby Denmark
| | - Gary A. Dykes
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
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Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ababio P, Taylor K, Swainson M, Daramola B. Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens. Food Microbiol 2013; 34:337-43. [PMID: 23541200 DOI: 10.1016/j.fm.2013.01.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2011] [Revised: 06/12/2012] [Accepted: 01/11/2013] [Indexed: 11/23/2022]
Abstract
During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 10(6) to 10(8) CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <10(5) CFU/g for 86.5% of desserts oven baked; from 10(3) to 10(9) CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 10(7)-10(8) CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 10(3) and 10(4) CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection.
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Ryu JH, Ko J, Park H, Yang S, Kim H. Microbial examination of nonheated foods served in feeding programs of elementary schools, Iksan City, Jeonbuk Province, Korea. J Food Prot 2011; 74:1564-8. [PMID: 21902929 DOI: 10.4315/0362-028x.jfp-11-009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
More than 90% of elementary school students in Korea have lunch provided by a school feeding program. This study examined nonheated foods, foods in which final ingredients were added after cooking ("heated/nonheated foods"), and desserts for microbial contamination levels and the presence of foodborne pathogens. We obtained a total of 77 food samples belonging to the above three groups from four elementary schools located in Iksan, Jeonbuk, Korea, from June to July 2010. Among the samples, 15% of nonheated foods and 9% of heated/nonheated foods contained > 6 log CFU of aerobic bacteria per g. Unacceptable coliform counts according to Korean national standards (3 log CFU/g) were also observed in 30, 4.5, and 26% of nonheated foods, heated/nonheated foods, and desserts, respectively. The foodborne pathogens Escherichia coli O157:H7, Bacillus cereus, and Cronobacter sakazakii were found in two, one, and two of the total samples, respectively. Detection of E. coli O157:H7 indicates a low level of safety in the school lunches served in Korean elementary schools. To improve food safety, hazard analysis critical control point guidelines should be applied to school food service establishments to lower the microbial risks in foods served to children.
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Affiliation(s)
- Jee-Hoon Ryu
- Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-791, Republic of Korea
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Feldman C, Nothstein G, Somaiya CK, Obeidallah H, Silverthorne E, Wunderlich S, Goodey NM. An exploratory investigation of the risk of pathogenic contamination at selected New Jersey skilled nursing and assisted living residences. Perspect Public Health 2011; 131:85-8. [PMID: 21462752 DOI: 10.1177/1757913910391042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Elderly populations are vulnerable and generally have the highest incidence of morbidity related to foodborne illnesses and this problem may be aggravated in institutional or communal eating settings. The objective of this investigation was to examine the potential risk of food contamination in selected skilled nursing and assisted-living residences using bacteria indicator tests for Listeria spp., Salmonella spp. and E. coli. Of the 45 samples tested for Listeria, three (6.67 %) were found to be contaminated; Salmonella or E. coli contamination was not found in any of the samples. Reported incidents of foodborne illnesses are increasing in institutional settings, therefore there is an urgent need to collect information on practices that can prevent bacterial contamination of food served in elderly residences.
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Affiliation(s)
- Charles Feldman
- Department of Health and Nutrition Sciences, Montclair State University, 1 Normal Avenue, Montclair, New Jersey 07043, USA.
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