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

Marzano, M.A.; Balzaretti, C.

doi:10.1016/j.foodcont.2013.05.031

Cited by 25 publications

(21 citation statements)

References 19 publications

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“…The microbiological quality of the meals was also adequate, with MA and TC compliance rates of >94% and >88%, respectively. These results are consistent with those obtained by other authors in fully cooked food and raw vegetables (Legnani and others ; Marzano and Balzaretti ; Osimani and others ). However, it must be pointed out that most of the reports are based on National Legislations, showing different maximum limits for indicator microorganisms.…”

Section: Resultssupporting

confidence: 93%

“…According to our established criteria, 86.7% and 96.7% of food‐contact surfaces were conforming to the MA and Enterobacteriaceae criteria, respectively, showing good cleaning and disinfection standards. Despite the more stringent criteria, the percentage of conformity was very similar to that reported by Marzano and Balzaretti () and even better than the conformity found by other authors (Legnani and others ; Domenech‐Sanchez and others ), who reported satisfactory results in less than 73% of analyzed samples. However, it must be pointed out that no significant differences were found between work and distribution utensils, in spite of the fact that the impact of dirtiness on the hygienic quality of the prepared meals could be higher in the second group, because microorganisms would be introduced into the final product that will not suffer any additional hygienic treatment.…”

Section: Resultssupporting

confidence: 87%

“…Verification activities are still missing in most services, despite the fact that they are essential for determining the correct implementation of prerequisite programs and for assessing the impact of these programs on food safety. These verification tools include on‐site inspections, using checklists to ensure that hygiene practices and prerequisite programs are properly followed (Banati and Lakner ; Rodríguez‐Caturla and others ; Da Cunha and others ; Hassan and Dimassi ; Liz Martins and Rocha ), as well as microbiological analysis of food (Domenech and others ; Marzano and Balzaretti ; Osimani and others ), food contact surfaces (Domenech‐Sanchez and others ; Balzaretti and Marzano ; Soares and others ), and other environmental samples such as air (Rodriguez and others ; Rodríguez‐Caturla and others ) and water (Marzano and Balzaretti ). In addition, the role of hand washing and transfer of bacteria has been studied in a variety of settings, including hospitals, school food services, or assisted living facilities (Marzano and Balzaretti ; Soares and others ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Garayoa

Yánez

Díez-Leturia

et al. 2016

Journal of Food Science

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Prerequisite programs are considered the most efficient tool for a successful implementation of self-control systems to ensure food safety. The main objective of this study was to evaluate the implementation of these programs in 15 catering services located in Navarra and the Basque Country (regions in northern Spain), through on-site audits and microbiological analyses. The implementation of the prerequisite program was incomplete in 60% of the sample. The unobserved temperature control during both the storage and preparation of meals in 20% of the kitchens reveals misunderstanding in the importance of checking these critical control points. A high level of food safety and hygiene (absence of pathogens) was observed in the analyzed meals, while 27.8% of the tested surfaces exceeded the established limit for total mesophilic aerobic microorganisms (≤100 CFU/25 cm²). The group of hand-contact surfaces (oven door handles and aprons) showed the highest level of total mesophilic aerobic microorganisms and Enterobacteriaceae, and the differences observed with respect to the food-contact surfaces (work and distribution utensils) were statistically significant (P < 0.001). With regard to the food workers' hands, lower levels of microorganisms were observed in the handlers wearing gloves (that is, for Staphylococcus spp we identified 43 CFU/cm2 on average compared with 4 CFU/cm2 (P < 0.001) for those not wearing and wearing gloves, respectively). For a proper implementation of the prerequisites, it is necessary to focus on attaining a higher level of supervision of activities and better hygiene training for the food handlers, through specific activities such as informal meetings and theoretical-practical sessions adapted to the characteristics of each establishment.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Garayoa

Yánez

Díez-Leturia

et al. 2016

Journal of Food Science

View full text Add to dashboard Cite

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“…However, there are currently no existing microbiological criteria in Spain for evaluating hygiene of surfaces in catering kitchens. In addition, no unified criteria were found among the various publications that were reviewed (Cosby et al, 2008;Forsythe & Hayes, 1998;Henroid, Mendonca, & Sneed, 2004;Marzano & Balzaretti, 2013;Sneed et al, 2004;Solberg et al, 1990). Therefore, a limit of ≤ 100 CFU/25 cm 2 (≤ 0.6 log 10 CFU/cm 2 ) was used in this study for determining that a work surface is clean, based on the experience of over 3000 surfaces analyzed in the catering business and on the fact that the Rodac plate count method does not provide reliable results when the count exceeds 100 CFU/plate (25 cm 2 ).…”

Section: Assessment Of Surfaces Hygienementioning

confidence: 99%

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

et al. 2014

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Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of 2 detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 ºC, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p<0.001).Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55ºC until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤ 100 CFU/25 cm 2 ) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p=0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm 2 ). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.

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“…To avoid disease outbreaks in the school environment and the consequent strain on student's health and learning, the latter authors state that staff training, in good practices related to food storage, handling and preparation is of fundamental importance. The immunity of children is relatively lower than that of adults (Marzano and Balzaretti 2013), so that protective measures against pathogenic agents potentially contaminating food in schools is specially relevant.…”

Section: Food Storagementioning

confidence: 99%

Assessment of WASH scenarios in urban and rural schools of a small city in the Brazilian Amazon

et al. 2018

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This study analyzed environmental aspects of county and state managed public schools within Tefé county in the Brazilian Amazon, using the WASH concept (Water, Sanitation and Hygiene) developed by UNICEF and OMS. WASH is a strategy used since 1995, when child mortality rates were on the rise. Research was conducted using a questionnaire applied to employees of 19 primary and secondary schools, and based on WASH principles. After its application, we used an observation checklist to assess the state of the schools' physical structure. We also conducted water quality analyses. All schools presented water contamination with total coliforms and 26% did not conduct any type of water treatment. The number of toilets in all schools was insufficient, and 47% of schools presented bathroom irregularities. The presence of flies was observed in 52%, and the accumulation of rubbish in 31% of the schools. This study demonstrates an emerging need to improve issues of water, sanitation, and hygiene in Tefé schools in order to minimize the risk of illness, which influences school routines and individual learning processes. We suggest greater investments in and care of educational institutions, stemming from both public policies and the mobilization of the local population around these issues.KEYWORDS: water, sanitation, hygiene, public schools, UNICEF Avaliação do cenário WASH (água, saneamento e higiene) em escolas urbanas e rurais de uma pequena cidade na Amazônia brasileira RESUMOEste estudo avaliou alguns aspectos do ambiente das escolas públicas municipais e estaduais do município de Tefé, localizado na Amazônia brasileira, através do conceito WASH (água, saneamento e higiene) desenvolvido por UNICEF e a OMS. O WASH é uma estratégia utilizada desde 1995, quando os índices de mortalidade infantil estavam em crescimento. O estudo foi realizado a partir da aplicação de um questionário para os funcionários de 19 escolas de ensino primário ao médio, elaborado com base nos preceitos de WASH. Na sequência, foi utilizada uma lista de observação para verificação da estrutura física. Também foram realizadas analises da qualidade da água. Todas as escolas apresentaram contaminação da água por coliformes totais e 26% não aplicam nenhum tipo de tratamento à água. Em todas as escolas a quantidade de sanitários foi insuficiente, e em 47% as instalações sanitárias apresentarem irregularidades. A presença de moscas foi observada em 52% das escolas, além do acúmulo de entulho em 31% dessas instituições. Com este estudo, constatou-se a necessidade emergente de melhorias nas questões de água, saneamento e higiene nas escolas de Tefé, visando minimizar riscos de doenças que influenciam a vida escolar e o aprendizado dos alunos. Recomendamos maiores investimentos e cuidados nas instituições escolares, tanto a partir de políticas públicas, quanto partindo da mobilização da população.

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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

Cited by 25 publications

References 19 publications

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

Assessment of WASH scenarios in urban and rural schools of a small city in the Brazilian Amazon

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