Monitoring foodborne pathogens of food served at an institutional cafeteria
The provision of food by cafeterias is an opportunity to promote health through a balanced diet and safe food, offering the prospect of sustainably developing the well-being a community and the local economy. This study assessed the hygiene conditions of an institutional cafeteria. The presence of f...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001070 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850114192994992128 |
|---|---|
| author | Qadreyah Almatawah Salwa Al-Mutairi Julie Varghese |
| author_facet | Qadreyah Almatawah Salwa Al-Mutairi Julie Varghese |
| author_sort | Qadreyah Almatawah |
| collection | DOAJ |
| description | The provision of food by cafeterias is an opportunity to promote health through a balanced diet and safe food, offering the prospect of sustainably developing the well-being a community and the local economy. This study assessed the hygiene conditions of an institutional cafeteria. The presence of foodborne pathogens and indicators of general hygiene in 143 food and environmental samples were analyzed using the TEMPO and VIDAS food safety testing machines. All food samples tested negative for Salmonella sp., and Staphylococcus aureus counts were below the GCC Standardization Organization (GSO) limit. Escherichia coli was detected at level above the set limit in six food samples. Sixteen food samples showed aerobic bacterial counts above the set limit. Total coliforms and Enterobacteriaceae were each detected above the set limits in eight food samples. Yeasts and molds were detected above the set limit in 14 food samples. Coliform bacteria, S. aureus, and mold were detected on the hands and white coats of cafeteria workers and on work surfaces, machines, and cutting boards. The hygiene conditions of the cafeteria are not suitable for food preparation, and to improve hygienic conditions in cafeterias, regular inspection of food and food preparation facilities is strongly recommended. |
| format | Article |
| id | doaj-art-1f8dac4cfbb74c64a495a378b043f308 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-1f8dac4cfbb74c64a495a378b043f3082025-08-20T02:36:58ZengElsevierApplied Food Research2772-50222024-12-014210049710.1016/j.afres.2024.100497Monitoring foodborne pathogens of food served at an institutional cafeteriaQadreyah Almatawah0Salwa Al-Mutairi1Julie Varghese2Corresponding author.; Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P. O. Box 24885, Safat 13109 KuwaitEnvironment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P. O. Box 24885, Safat 13109 KuwaitEnvironment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P. O. Box 24885, Safat 13109 KuwaitThe provision of food by cafeterias is an opportunity to promote health through a balanced diet and safe food, offering the prospect of sustainably developing the well-being a community and the local economy. This study assessed the hygiene conditions of an institutional cafeteria. The presence of foodborne pathogens and indicators of general hygiene in 143 food and environmental samples were analyzed using the TEMPO and VIDAS food safety testing machines. All food samples tested negative for Salmonella sp., and Staphylococcus aureus counts were below the GCC Standardization Organization (GSO) limit. Escherichia coli was detected at level above the set limit in six food samples. Sixteen food samples showed aerobic bacterial counts above the set limit. Total coliforms and Enterobacteriaceae were each detected above the set limits in eight food samples. Yeasts and molds were detected above the set limit in 14 food samples. Coliform bacteria, S. aureus, and mold were detected on the hands and white coats of cafeteria workers and on work surfaces, machines, and cutting boards. The hygiene conditions of the cafeteria are not suitable for food preparation, and to improve hygienic conditions in cafeterias, regular inspection of food and food preparation facilities is strongly recommended.http://www.sciencedirect.com/science/article/pii/S2772502224001070Foodborne pathogensAerobic plate countFood safetyCafeteria |
| spellingShingle | Qadreyah Almatawah Salwa Al-Mutairi Julie Varghese Monitoring foodborne pathogens of food served at an institutional cafeteria Applied Food Research Foodborne pathogens Aerobic plate count Food safety Cafeteria |
| title | Monitoring foodborne pathogens of food served at an institutional cafeteria |
| title_full | Monitoring foodborne pathogens of food served at an institutional cafeteria |
| title_fullStr | Monitoring foodborne pathogens of food served at an institutional cafeteria |
| title_full_unstemmed | Monitoring foodborne pathogens of food served at an institutional cafeteria |
| title_short | Monitoring foodborne pathogens of food served at an institutional cafeteria |
| title_sort | monitoring foodborne pathogens of food served at an institutional cafeteria |
| topic | Foodborne pathogens Aerobic plate count Food safety Cafeteria |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001070 |
| work_keys_str_mv | AT qadreyahalmatawah monitoringfoodbornepathogensoffoodservedataninstitutionalcafeteria AT salwaalmutairi monitoringfoodbornepathogensoffoodservedataninstitutionalcafeteria AT julievarghese monitoringfoodbornepathogensoffoodservedataninstitutionalcafeteria |