Assessment of microbiological quality of food preparation process in some restaurants of Makkah city

Abstract

Microbiological contamination of food processing surfaces and utensils increases considerably the risk of food-borne illnesses via cross-contamination. Hence, the safety of served meals and beverages can be evaluated through the assessment of the microbiological quality of food contact surfaces in food-serving establishments. This study carried out in Makkah city aimed to assess the microbiological contamination levels on food processing surfaces and utensils in 43 restaurants from the 9 main districts in the city. A total of 294 swab preparations were taken from 16 types of food contact surfaces including cutting boards, food containers, knives, serving dishes and other utensils were examined. Ninety samples (31%) showed more than 10 CFU/cm 2 which were considered positive for microbiological contamination. Meat chopping devices and cutting boards were found as the most contaminated food contact surfaces (60% and 50%), while washed serving dishes and fridge handles were the least contaminated (21% and 18%). Microorganisms detected in the study were Klebsiella spp. (18.7%), Escherichia coli (17,7%), Staphylococcus aureus (4,4%), Pseudomonas spp. (1.7%), Proteus spp . (0.7%), Bacillus cereus (0.7%), and Candida sp. (0.3%). Klebsiella spp. and E. coli were observed in at least one sample from each of the sixteen different food contact surfaces. The incidence of restaurants with contaminated food contact surfaces was significantly variable among the different districts, with a value as high as 57% in the most affected district and 20% in the less affected. No contamination with Salmonella spp. or Listeria spp. was detected, however, the detection of Bacillus cereus , a toxin-forming microorganism, in two different restaurants underlines the need for continuous microbiological assessment to ensure standard sanitation levels in restaurants and catering establishments of Makkah city.

Carriage of carbapenemase genes among multidrug resistant Escherichia coli isolates from contact surfaces in food vending outlets within Nasarawa State, Nigeria

“…They also reported the isolation of the pathogen in at least one sample from each of the sixteen different contact surfaces. 7 This study reported no occurrence of E. coli in food contact surfaces from the Hotels and Eateries surveyed while the pathogen was isolated from the other outlets with values of 43.33%. 31.25% and 19.58% for hawkers, street vendors and restaurants respectively.…”

“…Also, majority of the table tops in Nasarawa Eggon community had wooden surfaces which might have favored growth and biofilm formation as reported by Dantas et al 19 Many studies have also reported significant levels of E. coli contaminations of food processing surfaces. 6,7 A similar study carried out in Makkah city, obtained 17.7% for E. coli contamination of food contact surfaces with 21% of washed serving dishes being contaminated with this pathogen. They also reported the isolation of the pathogen in at least one sample from each of the sixteen different contact surfaces.…”

“…4,5 In most developing countries where unemployment rates are high, food vending outlets serve as a reliable source of food security to low-income earners and also act as a major form of generating income and employment. 6,7 Despite the numerous advantages associated with the sales of cooked food, contaminated food has been reported to present serious safety and health concerns to consumers and food handlers basically due to their diversity, inadequate food safety knowledge and practices, insufficient basic hygiene, and lack of public awareness. 3,6 Escherichia coli has been reported as one of the most common commensals in the gastrointestinal tract of humans and has therefore been used as an indicator of faecal contamination.…”

“…[27][28][29][30][31][32] The safety of served meals can therefore be evaluated through the assessment of the level of contamination of food contact surfaces by notorious food pathogens such as Escherichia coli in food vending establishments. 7,33 2. Materials and Methods…”

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…To assess the quality of fermented food and beverages, such as the physical quality, nutrition value, microbiological quality, safety and sensory quality, there have been several types of equipment and techniques developed, ranging from spectroscopies to sensory evaluation techniques [6][7][8][9][10]. Equipment and methods enabling non-destructive measurement, rapid analysis and on-site testing with low operating costs and simplicity have received great interest in recent years.…”