Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen

Abstract

This study aimed to assess food safety in a Vietnamese hospital kitchen with reference to a Japanese hospital, where hygiene management is well implemented. Microbial inspections, including general viable bacteria count, coliform, and Escherichia coli (E. coli) counts were conducted on 10 cookware items, facility equipment, and 14 cooked foods at the two hospital kitchens in Vietnam and Japan. The mean general viable bacteria counts found on cookware and equipment in the Vietnamese hospital kitchen were significantly higher than those in the Japanese kitchen. Furthermore, the frequencies of both general viable bacteria at more than 100 CFU/10 cm 2 and coliform/E. coli-positive were significantly higher in the Vietnamese kitchen than in the Japanese kitchen. Coliform bacteria and E. coli were detected in cooked foods in the Vietnamese, but not in the Japanese, hospital kitchen. In light of these results, some key points are suggested to improve the microbial safety status of hospital kitchens in Vietnam.

Evaluation of Microbiological Cloth and Sponge Disinfection Methods in a Hospital’s Food and Nutrition Unit

“…With regard to microbiological standards for surfaces and equipment, there is no specific Brazilian legislation, for this reason, the values found were compared with the current legislation, RDC No. 12 [19], which presents the allowed reference standards for ready-to-eat foods, where the coliforms are reference value is 5x10 2 . In the present study, values of 1x10 2 were obtained in all analyzed samples, proving to be adequate, according to the current legislation.…”

“…12 [19], which presents the allowed reference standards for ready-to-eat foods, where the coliforms are reference value is 5x10 2 . In the present study, values of 1x10 2 were obtained in all analyzed samples, proving to be adequate, according to the current legislation. Many studies demonstrate high counts of microorganisms in materials similar to those analyzed in this study [5,17,18].…”

“…A study carried out in a Vietnamese hospital found high counts of viable bacteria, mainly coliforms, in kitchen utensils, especially cutting boards and knives, which showed viable bacteria above 100 CFU/10 cm 2 , and positive for coliforms / E. coli. In addition to these, the tables destined for preparations were also a source of E. coli [2]. Total and thermotolerant or fecal coliforms are indicative of poor hands and/or utensils hygiene [22], posing a risk to employees' and patients' health in the hospital environment [23].…”

“…The World Health Organization (WHO) estimates that 600 million peoplealmost one in ten individuals in the worldfall ill after eating contaminated food, and 420,000 people die each year, mainly due to inadequate food handling, poor hygiene of the physical structure, equipment, and utensils [1]. The search for food safety is a priority in many countries around the world, based on deaths and economic losses related to food poisoning [2].…”

“…This global data reflects in Brazil, where in 2018 there were 503 outbreaks, and 6,803 people became ill due to Foodborne Diseases (FBD), with 9 people dying as a result of it [3]. Offering safe food in hospital environments is essential, since the objective of such institutions is the recovery of health and comprehensive care to the patients, encompassing a set of care that includes food and nutrition, and the success of the treatment is possibly affected by factors such as the safety of the food offered [2,4].…”