Surface Sanitation and Microbiological Food Quality of a University Foodservice Operation

Buckalew, James J.; Schaffner, Donald W.; Solberg, Myron

doi:10.1111/j.1745-4506.1996.tb00307.x

Cited by 10 publications

(6 citation statements)

References 3 publications

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“…The ''acceptable'' level of contamination at Rutgers dining halls had previously been set at 10 5 for ready-to-eat foods (2). The data presented here and those of others (8) suggest that this speci cation can be met easily in meatless deli salads prepared by food processors and generally can be met most (;90%) of the time for other deli salads and luncheon meats.…”

Section: Discussionmentioning

confidence: 61%

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Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

Montville

Schaffner

2004

Journal of Food Protection

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Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats.

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Section: Discussionmentioning

confidence: 61%

“…), and total bacterial count. Data from surfaces and foods sampled over 10 years (1991 to 2001) have been entered into a relational database (2). The object of this study was to characterize the statistical variability in this large dataset.…”

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confidence: 99%

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

Montville

Schaffner

2004

Journal of Food Protection

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“…Food operation environments have major effects on the microbial contam ination of final food products (7,36), but most previous studies have been concerned with commercially manufac tured and prepacked products sold in retail markets or with RTE foods from street vendors (11,14,17,27,28,39). The present study was conducted to evaluate the microbiological quality of sandwiches prepared on site and served in bakeries, cafes, and sandwich bars.…”

Section: Discussionmentioning

confidence: 99%

Microbiological Quality and Risk Factors Related to Sandwiches Served in Bakeries, Cafés, and Sandwich Bars in South Korea

Jang

Kim

Choi

et al. 2013

Journal of Food Protection

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The objective of this study was to investigate the microbiological quality of sandwiches produced on site and served in bakeries, cafés, and sandwich bars in South Korea and to determine the major risk factors affecting the sanitation level in each store (n = 1,120). The microbiological quality of the sandwiches was analyzed, and the sanitation level of each store was evaluated as satisfactory or unsatisfactory based on sanitation guidelines. Total coliforms were detected in 906 samples (80.9%), but only 3 samples (0.3%) contained confirmed Escherichia coli contamination. The detection rate was highest for Bacillus cereus (10.0%), followed by Staphylococcus aureus (1.3%) and Salmonella (0.2%). Vibrio parahaemolyticus was not detected in any samples. The microbial contamination level was significantly lower in winter (P < 0.05) and in stores with a higher sanitation grade. Factors related to the microbiological quality of sandwiches were evaluated as the relative risk (RR) of coliform contamination, and the higher risk factors for sandwich contamination were improper holding temperature (RR = 8.75), cross-contamination (RR = 6.30), lack of proper ventilation systems (RR = 6.16), and the absence of clean and/or suitable outer garments (RR = 5.73). Most factors were related to the failure of food handlers to adhere to sanitation guidelines rather than to unsanitary environments. This study provides a comprehensive analysis of the relationship between the microbiological quality of sandwiches served on-site and various risk factors. These results will help researchers establish guidelines for the sanitary management of sandwich shops.

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“…The total plate count value guidelines for uncooked foods are reported as less than 10 6 cfu/g and 10 3 MPN/g for E. coli. (Buchalew et al 1996;FEHD 2001;FSAI 2001). Thus, the microbiological results at the receiving stage exceeded the recommended guideline values for cooked food safety.…”

Section: Assessment Of Microorganismsmentioning

confidence: 99%

“…The total plate count value guidelines for uncooked foods are reported as less than 10 6 cfu/g and 10 3 MPN/g for E. coli. (Buchalew et al. 1996; FEHD 2001; FSAI 2001).…”

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confidence: 99%

Microbiological Analysis of Cooked Bean Sprout Salad Consumed in Korea

Seo¹,

Seo²,

Cha

et al. 2010

Journal of Food Safety

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The purpose of this study was to evaluate the microbiological quality of cooked bean sprout salad produced at a university cafeteria in Seoul, Korea. The microbiological analysis data indicated total pate counts ranging from 3.20 × 103colony forming units (cfu)/g to 1.15 × 108cfu/g, and total coliforms counts ranging from 1.13 cfu/g to 2.24 × 103 cfu/g. However, foodborne pathogenic bacteria, including Staphylococcus aureus and Bacillus cereus, were not detected in the cooked soybean sprout salad samples at any period of production. The obtained results indicate that the consumption of cooked bean sprout salad may not be safe if defective handling practices occur during various phases of production. These results can be used to establish risk management strategies for the prevention of foodborne diseases and to develop food safety and sanitation policies within the catering industry. PRACTICAL APPLICATIONS This study investigated the microbial quality of cooked soybean sprout salad, reporting that total bacterial counts were sometimes at unsafe levels and coliforms appeared in every phase of preparation. The factors identified as affecting the microbiological quality and safety of the salad must be checked during handling, preparation and service to increase consumer protection. The data from this study emphasize the need for appropriate personal hygiene practices, such as using disposable gloves and avoiding cross‐contamination from bare hands. In addition, appropriate temperature controls are critical during every production phase to prevent bacterial growth. Finally, the process of cooling in cold water was estimated to be the most important critical control point for maintaining microbiological safety and restraining bacterial growth.

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Surface Sanitation and Microbiological Food Quality of a University Foodservice Operation

Cited by 10 publications

References 3 publications

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

Statistical Distributions Describing Microbial Quality of Surfaces and Foods in Food Service Operations

Microbiological Quality and Risk Factors Related to Sandwiches Served in Bakeries, Cafés, and Sandwich Bars in South Korea

Microbiological Analysis of Cooked Bean Sprout Salad Consumed in Korea

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