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Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy. Foods 2023; 12:foods12040772. [PMID: 36832855 PMCID: PMC9955632 DOI: 10.3390/foods12040772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/02/2023] [Accepted: 02/08/2023] [Indexed: 02/17/2023] Open
Abstract
Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as PetrifilmTM and the bioluminescence method. TVC, S. aureus, Enterobacteriaceae, E. coli, L. monocytogenes, and Salmonella spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm2 on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. PetrifilmTM tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.
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Guadalupe-Moyano V, Villagómez-Buele C, Carvache-Franco M, Carvache-Franco W, Ramón-Casal T. Evaluation of the Hygienic Quality of the Gastronomic Offer of a Coastal Tourist Destination: A Study in San Pablo, Ecuador. Foods 2022; 11:foods11060813. [PMID: 35327236 PMCID: PMC8950426 DOI: 10.3390/foods11060813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/01/2022] [Accepted: 03/10/2022] [Indexed: 02/05/2023] Open
Abstract
In Ecuador, the San Pablo commune is one of the main tourist destinations in the Ecuadorian coastal region, recognized for its scenic landscapes and its gastronomy based on fish and seafood. The objective of this study is to evaluate the hygienic quality of the food offered in this location. Hence, five local restaurants were audited for compliance to good manufacturing practices (GMP), considering requirements for personnel, raw materials, facilities, equipment and utensils, quality assurance and storage conditions. Concurrently, four groups of ready-to-serve foods were sampled: rice, fish, natural juice, and raw salads to analyze total coliforms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. The results confirmed the absence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. However, values outside the norm for total coliforms were quantified in three food groups. There was an average compliance of 66.46 ± 16.67% regarding GMP with no significant difference in compliance between the six groups of requirements. These results indicate that work is needed to improve GMP, increase the hygienic quality of food and enhance the gastronomy offered in San Pablo.
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Affiliation(s)
- Verónica Guadalupe-Moyano
- Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil 090514, Ecuador; (V.G.-M.); (C.V.-B.); (T.R.-C.)
| | - César Villagómez-Buele
- Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil 090514, Ecuador; (V.G.-M.); (C.V.-B.); (T.R.-C.)
| | | | - Wilmer Carvache-Franco
- Facultad de Ciencias Sociales y Humanísticas, Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil 090903, Ecuador
- Correspondence: ; Tel.: +593-980-105-090
| | - Tito Ramón-Casal
- Facultad de Ingeniería Química, Universidad de Guayaquil, Guayaquil 090514, Ecuador; (V.G.-M.); (C.V.-B.); (T.R.-C.)
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Fathurrahman R, Rukayadi Y, Ungku Fatimah U, Jinap S, Abdul-Mutalib N, Sanny M. The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108111] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Oliveira RS, Rodrigues MJ, Henriques AR. Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon's Traditional Food Markets. Foods 2021; 10:foods10081805. [PMID: 34441581 PMCID: PMC8394726 DOI: 10.3390/foods10081805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/27/2021] [Accepted: 08/03/2021] [Indexed: 12/14/2022] Open
Abstract
This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data collection purposes. Results revealed that women were overrepresented among FFPR managers; most were over 50 years of age and had a long working experience in fish retail activities, despite a low educational level. The majority had attended training courses in food hygiene, safety, and Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and hand hygiene procedures and practices verification revealed a low level of compliance. Many documents supporting hygiene practices were lacking. Several non-conforming requisites were identified related to the handwashing procedure and equipment and to glove wearing practices. A higher level of compliance was obtained in food contact surfaces hygiene procedures and practices verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical products management in several cases. These findings reflect an ambiguous understanding and misconceptions related to hygiene procedures and practices, suggesting the need to improve and update FFPR food handler training regarding basic food hygiene and safety.
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Affiliation(s)
- Rafael Sousa Oliveira
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal;
| | - Maria José Rodrigues
- Departamento de Estruturas de Proximidade e Espaço Público, Direção Municipal de Economia e Inovação da Câmara Municipal de Lisboa, 1600-036 Lisboa, Portugal;
| | - Ana Rita Henriques
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal;
- Correspondence: ; Tel.: +351-213-652-834
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Cheah HY, Merican SE, Nor Khaizura MAR, Bakar AZA, Omar S, Sanny M. Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers. Malays J Med Sci 2021; 28:129-142. [PMID: 34285651 PMCID: PMC8260068 DOI: 10.21315/mjms2021.28.3.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Accepted: 02/23/2021] [Indexed: 10/25/2022] Open
Abstract
Background The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2-3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2-3) than manufacturer A and B (overall score of 1-2). Conclusion The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.
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Affiliation(s)
- Hua Yen Cheah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Mindsky Enterprise, Kajang, Selangor, Malaysia
| | - Suhaila Emma Merican
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mahmud Ab Rashid Nor Khaizura
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Ainul Zakiah Abu Bakar
- Department of Food Service Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Syaliza Omar
- Faculty of Pharmacy, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.,Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Kirchner M, Goulter RM, Chapman BJ, Clayton J, Jaykus LA. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. J Food Prot 2021; 84:1239-1251. [PMID: 33545714 DOI: 10.4315/jfp-20-314] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 02/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented. HIGHLIGHTS
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Affiliation(s)
- Margaret Kirchner
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Rebecca M Goulter
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Benjamin J Chapman
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | | | - Lee-Ann Jaykus
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
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Makhunga S, Mashamba-Thompson T, Hlongwa M, Hlongwana K. Evidence on food control in charitable food assistance programs: a systematic scoping review. Syst Rev 2019; 8:240. [PMID: 31653271 PMCID: PMC6813981 DOI: 10.1186/s13643-019-1164-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Accepted: 09/21/2019] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Food control is defined as a mandatory regulatory activity of enforcement aimed at ensuring that all foods during production, handling, storage, processing, and distribution are safe, wholesome, and fit for human consumption; conform to safety and quality requirements; and are honestly and accurately labeled as prescribed by law. This applies to food served by the conventional food supply chain as well as the charitable food assistance programs (CFAPs). This review sought to map the available evidence on the food control in the CFAPs globally. METHODS In order to identify the literature, we developed a series of search terms, as well as parameters for including articles to review the literature using African Index Medicus, PubMed, Google Scholar, and EBSCOhost (MEDLINE with full text, Academic search complete, MEDLINE) search engines. Articles were also searched through the "Cited by" search as well as citations included in the reference lists of included articles. We included studies reported in all languages and published from inception to 2018. We included studies if they presented evidence of the CFAPs, namely food banks, food charitable organizations (FCOs), pantries, community soup kitchens, and emergency shelters. We presented the results of our search using thematic analysis in order to reveal the emerging themes. RESULTS Beyond inconsistencies with the classification of the CFAPs, our study found significant knowledge gaps in crucial areas, namely food vulnerability, food traceability, vulnerability of beneficiary populations, and lack of food control. Our search yielded a total of 23 articles, which we included in the analysis. Results show that while food is the critical commodity to saving lives, if not controlled properly, it can have an adverse effect, especially on people it is meant to benefit (the vulnerable). CONCLUSION With no previous comprehensive review to assess what is known about food control in the CFAPs, we undertook a scoping review, focusing on mapping the key concepts, including the main sources and types of evidence available. By drawing conclusions about the overall state of research activity and identifying research gaps and priorities in the existing literature, this study provides a baseline assessment of the CFAP research published in peer-reviewed journals from inception to 2018.
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Affiliation(s)
- Sizwe Makhunga
- Department of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban, South Africa.
| | - Tivani Mashamba-Thompson
- Department of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban, South Africa
| | - Mbuzeleni Hlongwa
- Department of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban, South Africa
| | - Khumbulani Hlongwana
- Department of Public Health Medicine, School of Nursing and Public Health, University of KwaZulu-Natal, Durban, South Africa
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(EFSA) EFSA, Allende A, Barre L, Jacxsens L, Liebana E, Messens W, Sarno E, da Silva Felicio MT. Urgent scientific and technical assistance to provide recommendations for sampling and testing in the processing plants of frozen vegetables aiming at detecting Listeria monocytogenes. ACTA ACUST UNITED AC 2018. [DOI: 10.2903/sp.efsa.2018.en-1445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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9
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Coorey R, Ng DSH, Jayamanne VS, Buys EM, Munyard S, Mousley CJ, Njage PMK, Dykes GA. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. Compr Rev Food Sci Food Saf 2018; 17:827-840. [DOI: 10.1111/1541-4337.12357] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/29/2022]
Affiliation(s)
- Ranil Coorey
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Denise Sze Hu Ng
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Vijith S. Jayamanne
- Dept. of Food Science and Technology, Faculty of Agriculture; Univ. of Ruhuna; Kamburupitiya 81100 Sri Lanka
| | - Elna M. Buys
- Dept. of Food Science; Univ. of Pretoria; Private Bag x 20 Hatfield Pretoria 0028 South Africa
| | - Steve Munyard
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Carl J. Mousley
- School of Biomedical Sciences, Faculty of Health Sciences and CHIRI Biosciences Research Precinct; Curtin Univ.; Bentley Western Australia 6102 Australia
| | - Patrick M. K. Njage
- Div. for Epidemiology and Microbial Genomics, Natl. Food Inst.; Technical Univ. of Denmark; PO Box, 2800 Kongens Lyngby Denmark
| | - Gary A. Dykes
- School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia
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Illés CB, Tóth AJ, Dunay A, Lehota J, Bittsánszky A. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. J Food Saf 2018. [DOI: 10.1111/jfs.12480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Csaba Bálint Illés
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András J. Tóth
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
| | - Anna Dunay
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - József Lehota
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András Bittsánszky
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
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De Boeck E, Jacxsens L, Bollaerts M, Uyttendaele M, Vlerick P. Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Ceuppens S, Van Boxstael S, Westyn A, Devlieghere F, Uyttendaele M. The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Jeinie MH, Nor NM, Sharif MSM. A Conceptual Model of Food Hygiene and Safety: Implication for Future Research. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.sbspro.2015.08.140] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Lahou E, Jacxsens L, Verbunt E, Uyttendaele M. Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.10.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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15
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Lahou E, Jacxsens L, Van Landeghem F, Uyttendaele M. Microbiological sampling plan based on risk classification to verify supplier selection and production of served meals in food service operation. Food Microbiol 2014; 41:60-75. [DOI: 10.1016/j.fm.2014.01.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Revised: 01/15/2014] [Accepted: 01/20/2014] [Indexed: 11/15/2022]
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Onjong HA, Wangoh J, Njage PMK. Semiquantitative analysis of gaps in microbiological performance of fish processing sector implementing current food safety management systems: a case study. J Food Prot 2014; 77:1380-9. [PMID: 25198601 DOI: 10.4315/0362-028x.jfp-13-511] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fish processing plants still face microbial food safety-related product rejections and the associated economic losses, although they implement legislation, with well-established quality assurance guidelines and standards. We assessed the microbial performance of core control and assurance activities of fish exporting processors to offer suggestions for improvement using a case study. A microbiological assessment scheme was used to systematically analyze microbial counts in six selected critical sampling locations (CSLs). Nine small-, medium- and large-sized companies implementing current food safety management systems (FSMS) were studied. Samples were collected three times on each occasion (n = 324). Microbial indicators representing food safety, plant and personnel hygiene, and overall microbiological performance were analyzed. Microbiological distribution and safety profile levels for the CSLs were calculated. Performance of core control and assurance activities of the FSMS was also diagnosed using an FSMS diagnostic instrument. Final fish products from 67% of the companies were within the legally accepted microbiological limits. Salmonella was absent in all CSLs. Hands or gloves of workers from the majority of companies were highly contaminated with Staphylococcus aureus at levels above the recommended limits. Large-sized companies performed better in Enterobacteriaceae, Escherichia coli, and S. aureus than medium- and small-sized ones in a majority of the CSLs, including receipt of raw fish material, heading and gutting, and the condition of the fish processing tables and facilities before cleaning and sanitation. Fish products of 33% (3 of 9) of the companies and handling surfaces of 22% (2 of 9) of the companies showed high variability in Enterobacteriaceae counts. High variability in total viable counts and Enterobacteriaceae was noted on fish products and handling surfaces. Specific recommendations were made in core control and assurance activities associated with sampling locations showing poor performance.
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Affiliation(s)
- Hillary Adawo Onjong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - John Wangoh
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya
| | - Patrick Murigu Kamau Njage
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Nairobi, Kenya; Department of Food Science, University of Pretoria, Hatfield, Pretoria 00028, South Africa.
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17
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Saad M, See TP, Abdullah MFF, Nor NM. Use of Rapid Microbial Kits for Regular Monitoring of Food-contact Surfaces towards Hygiene Practices. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.sbspro.2013.11.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Opiyo BA, Wangoh J, Njage PMK. Microbiological performance of dairy processing plants is influenced by scale of production and the implemented food safety management system: a case study. J Food Prot 2013; 76:975-83. [PMID: 23726192 DOI: 10.4315/0362-028x.jfp-12-450] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.
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Affiliation(s)
- Beatrice Atieno Opiyo
- Department of Food Science, Nutrition and Technology, University of Nairobi, PO Box 29053-00625, Nairobi, Kenya.
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Pataki I, Szabo J, Varga P, Berkes A, Nagy A, Murphy F, Morabito A, Rakoczy G, Cserni T. Recycling of bowel content: the importance of the right timing. J Pediatr Surg 2013; 48:579-84. [PMID: 23480916 DOI: 10.1016/j.jpedsurg.2012.07.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/18/2012] [Revised: 07/08/2012] [Accepted: 07/27/2012] [Indexed: 11/16/2022]
Abstract
INTRODUCTION Extracorporeal stool transport (recycling of chyme discharged from the proximal stoma end to the distal end of a high jejunostomy or ileostomy) is thought to be beneficial in preventing malabsoprtion, sodium loss, cholestasis and atrophy of the distal intestine until restoration of the intestinal continuity becomes possible. However little is known about its adverse effects. Our aim was to investigate the microbiological safety of recycling. MATERIAL AND METHOD Native samples were taken from the proximal stoma in 5 premature neonates who underwent an ileostomy or a jejunostomy due to necrotising enterocolitis, for qualitative culture. The first sample was drawn immediately after the change of the stoma bag, further samples were sent from the stoma bag at 30, 60, 90, 120, 150, and 180min later. The samples were inoculated by calibrated (10 μl) loops onto blood agar (5% sheep blood), eosin-methylene blue agar and anaerobic blood agar, respectively (Oxoid). The aerobic plates were incubated for 18-20 h at 5% CO2, whereas the anaerobic plates were incubated for 24-48 h in an anaerobic chamber (Concept 400). The bacterial strains were identified to species level by specific biochemical reactions, RapID-ANA II system (Oxoid) and ID32E, Rapid ID 32 Strep ATB automatic system cards (bioMérieux). RESULTS The number of colony forming unit (CFU) of Gram-negative bacteria (mainly E. coli) exponentially increased after 30 min and reached 10(5)/ml after 120 min. Gram-positive strains (primarily E. faecalis) were detected after 60 min and CFU increased to 10(5)/ml after 120 min. The number of anaerobic (principally Bacteroides fragilis) CFU started to increase after 120 min. In two cases coagulase negative Staphylococcus strains were isolated the earliest in the chyme. The average of total CFU approached 10(5)/ml after 90 min and exceeded 10(5)/ml after 120 min. CONCLUSION The chyme in the stoma bag is colonized by commensal facultative pathogenic enteral/colonic as well as skin flora species after 120 min. Recycling of stoma bag content may be dangerous after 90 min.
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Affiliation(s)
- Istvan Pataki
- Department of Paediatrics Medical Health Science Centre, University of Debrecen, Hungary
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Gruber J, Nascimento HM, Yamauchi EY, Li RWC, Esteves CHA, Rehder GP, Gaylarde CC, Shirakawa MA. A conductive polymer based electronic nose for early detection of Penicillium digitatum in post-harvest oranges. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2013; 33:2766-9. [PMID: 23623094 DOI: 10.1016/j.msec.2013.02.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Revised: 01/28/2013] [Accepted: 02/23/2013] [Indexed: 11/18/2022]
Abstract
We describe the construction of an electronic nose, comprising four chemiresistive sensors formed by the deposition of thin conductive polymer films onto interdigitated electrodes, attached to a personal computer via a data acquisition board. This e-nose was used to detect biodeterioration of oranges colonized by Penicillium digitatum. Significant responses were obtained after only 24 h of incubation i.e. at an early stage of biodeterioration, enabling remedial measures to be taken in storage facilities and efficiently distinguishing between good and poor quality fruits. The instrument has a very low analysis time of 40 s.
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Affiliation(s)
- Jonas Gruber
- Instituto de Química, Universidade de São Paulo, Av. Prof. Lineu Prestes, 748, CEP 05508-000 São Paulo, SP, Brazil.
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Assessment of the microbial safety and quality of cooked chilled foods and their production process. Int J Food Microbiol 2013; 160:193-200. [DOI: 10.1016/j.ijfoodmicro.2012.10.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 10/16/2012] [Accepted: 10/16/2012] [Indexed: 01/25/2023]
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