Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement

Abstract

This study evaluated microbial food safety in school foodservices. Five school foodservices were randomly selected, and samples from water, cooking utensils, tableware, foodservice surroundings, and linen were collected in summer and winter (N=420). Tap and drinking water samples were collected, samples of food contact surfaces were collected by swab-kit, and samples for foodservice workers' hands and gloves were prepared by glove juice method. Aerobic plate count (APC) and coliform bacterial populations were enumerated on plate count agar (PCA) and desoxycholate lactose agar, respectively. The presence of Escherichia coli, Salmonella, Listeria monocytogenes, and Staphylococcus aureus was also examined by biochemical identification tests. In addition, PCA agar for APCs and Baird-Parker agar for S. aureus were used to enumerate airborne microorganisms. Higher APCs (< 0 to 5.1 log CFU/mL) than acceptable level were generally observed in water samples, while low coliform counts were found in the samples. High APCs were enumerated in cooking utensils, foodservice workers, tableware, and food-service surroundings, and coliforms were also found in the samples for both seasons. The presence of Salmonella was found from only 10% of plastic glove samples (summer), and the presence of L. monocytogenes was not observed in all samples. S. aureus was detected in some of water, cooking utensils, tableware, employees, and foodservice surroundings, and E. coli was observed in cooking utensils (10% to 20%; summer). No obvious airborne bacteria were detected. These results showed that sanitation practice in school foodservices should be improved, and the results may be useful in microbial assessment of school foodservices.

Effects of HACCP on process hygiene in different types of Serbian food establishments

“…Positive samples on L. monocytogenes were detected on two samples in 2012 and one sample in 2014, also from food contact surfaces. Low level of positive samples is in line with similar results where Salmonella and L. monocytogenes were either not detected or detected in a very limited number of cases in school foodservices in South Korea (Yoon et al, 2008).…”

“…Different authors emphasize different factors that influence the decision about the limit, such as season of the year, type of food contact surface material, legislation, etc. (Yoon et al, 2008).…”

“…Consumption of foods in food establishments contaminated with foodborne microorganisms and toxins produced by the microorganisms may cause foodborne diseases, illness, hospitalization, economic losses and even death (Yoon et al, 2008). In order to obtain a satisfactory level of food safety, these food premises should implement a certain food safety system controlling process hygiene.…”

Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?

“…The consumption of foods contaminated by foodborne pathogenic microorganisms and toxins produced by the microorganisms is responsible for deaths, illnesses, hospitalization, and economic losses (Yoon, Kim, Kang, Shim, Seo, & Chung, 2008). Due to their widespread nature, foodborne diseases (FBDs), in particular gastrointestinal infections, represent a very large group of pathologies with a strong negative impact on public health.…”

Microbiological evaluation of ready-to-eat sandwiches served near hospitals and schools

“…The consumption of foods contaminated with foodborne pathogenic microorganisms and microbial toxins are responsible for deaths, illnesses, hospitalization, and economic losses (38). Due to their widespread nature, foodborne diseases (FBD), especially gastrointestinal infections, have negative effects on human health.…”