Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia
IntroductionEnsuring hospital food safety is essential for patient health, infection control, and public trust. This study evaluates food exposure risks in two hospitals in Al-Ahsa Governorate, Saudi Arabia, focusing on critical control points during food processing and delivery.MethodsMicrobial ana...
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1551446/full |
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| author | Farag Ali Saleh Hisham Abdelmonem Mohamed Muhammad Munir Mutlag Mohammad Al Otaibi Sahar Mostafa Kamel Omar Mohammed Alsaif Abdulaziz Ali Alqahtani Abdulaziz Ali Alqahtani Malak Abdullah AlDabal Malak Abdullah AlDabal |
| author_facet | Farag Ali Saleh Hisham Abdelmonem Mohamed Muhammad Munir Mutlag Mohammad Al Otaibi Sahar Mostafa Kamel Omar Mohammed Alsaif Abdulaziz Ali Alqahtani Abdulaziz Ali Alqahtani Malak Abdullah AlDabal Malak Abdullah AlDabal |
| author_sort | Farag Ali Saleh |
| collection | DOAJ |
| description | IntroductionEnsuring hospital food safety is essential for patient health, infection control, and public trust. This study evaluates food exposure risks in two hospitals in Al-Ahsa Governorate, Saudi Arabia, focusing on critical control points during food processing and delivery.MethodsMicrobial analysis was conducted on food samples from various stages of food preparation, including raw meat, chicken, fish, and prepared meals. Temperature monitoring and chemical hazard assessments were also carried out, including pesticide residue and heavy metal analysis.ResultsThe microbial analysis detected specific pathogens, including Salmonella, Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, along with yeasts and molds. Total bacterial counts (TBC) in raw meat, chicken, and fish ranged from 2.5 to 5.0 log cfu/g, while prepared meals had TBCs between 1.0 and 3.0 log cfu/g. No Salmonella or Listeria monocytogenes were detected. Chemical hazards, including mycotoxins in white flour and heavy metals, were within permissible limits. However, 12 pesticides were detected, with six exceeding European Food Safety Organization limits.DiscussionTemperature monitoring revealed that hot foods cooled to unsafe levels during transport, and cold samples were not consistently maintained at SFDA-recommended temperatures. Hospitals generally comply with health regulations but improvements are necessary in temperature control and preventing chemical contamination of raw materials. |
| format | Article |
| id | doaj-art-1d4bb11411ef4eb5ab86c59aaf2b0b7c |
| institution | OA Journals |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-1d4bb11411ef4eb5ab86c59aaf2b0b7c2025-08-20T01:55:30ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-05-011610.3389/fmicb.2025.15514461551446Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi ArabiaFarag Ali Saleh0Hisham Abdelmonem Mohamed1Muhammad Munir2Mutlag Mohammad Al Otaibi3Sahar Mostafa Kamel4Omar Mohammed Alsaif5Abdulaziz Ali Alqahtani6Abdulaziz Ali Alqahtani7Malak Abdullah AlDabal8Malak Abdullah AlDabal9Food and Nutrition Sciences Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi ArabiaDate Palm Research Center of Excellence, King Faisal University, Al-Ahsa, Saudi ArabiaDate Palm Research Center of Excellence, King Faisal University, Al-Ahsa, Saudi ArabiaFood and Nutrition Sciences Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi ArabiaFood and Nutrition Sciences Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi ArabiaSaudi Food and Drug Authority, Dammam Food Laboratory, Riyadh, Saudi ArabiaKing Abdulaziz Hospital, Ministry of National Guard Health Affairs, Al-Ahsa, Saudi ArabiaKing Abdullah International Medical Research Center, Eastern Region, Saudi ArabiaKing Abdulaziz Hospital, Ministry of National Guard Health Affairs, Al-Ahsa, Saudi ArabiaKing Abdullah International Medical Research Center, Eastern Region, Saudi ArabiaIntroductionEnsuring hospital food safety is essential for patient health, infection control, and public trust. This study evaluates food exposure risks in two hospitals in Al-Ahsa Governorate, Saudi Arabia, focusing on critical control points during food processing and delivery.MethodsMicrobial analysis was conducted on food samples from various stages of food preparation, including raw meat, chicken, fish, and prepared meals. Temperature monitoring and chemical hazard assessments were also carried out, including pesticide residue and heavy metal analysis.ResultsThe microbial analysis detected specific pathogens, including Salmonella, Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, along with yeasts and molds. Total bacterial counts (TBC) in raw meat, chicken, and fish ranged from 2.5 to 5.0 log cfu/g, while prepared meals had TBCs between 1.0 and 3.0 log cfu/g. No Salmonella or Listeria monocytogenes were detected. Chemical hazards, including mycotoxins in white flour and heavy metals, were within permissible limits. However, 12 pesticides were detected, with six exceeding European Food Safety Organization limits.DiscussionTemperature monitoring revealed that hot foods cooled to unsafe levels during transport, and cold samples were not consistently maintained at SFDA-recommended temperatures. Hospitals generally comply with health regulations but improvements are necessary in temperature control and preventing chemical contamination of raw materials.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1551446/fullhospital nutritionfood service chainfood safetyquality assurancehealthcare facilitieshygiene practices |
| spellingShingle | Farag Ali Saleh Hisham Abdelmonem Mohamed Muhammad Munir Mutlag Mohammad Al Otaibi Sahar Mostafa Kamel Omar Mohammed Alsaif Abdulaziz Ali Alqahtani Abdulaziz Ali Alqahtani Malak Abdullah AlDabal Malak Abdullah AlDabal Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia Frontiers in Microbiology hospital nutrition food service chain food safety quality assurance healthcare facilities hygiene practices |
| title | Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia |
| title_full | Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia |
| title_fullStr | Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia |
| title_full_unstemmed | Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia |
| title_short | Comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department: a case study in Al-Ahsa Governorate, Kingdom of Saudi Arabia |
| title_sort | comprehensive risk assessment and control measures in the food service chain of hospitals nutrition department a case study in al ahsa governorate kingdom of saudi arabia |
| topic | hospital nutrition food service chain food safety quality assurance healthcare facilities hygiene practices |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1551446/full |
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