Microbiological Study of Food Products Prepared in High Risk Dinning-rooms

Abstract

Background: To evaluate the results of a microbiological analysis of food products prepared in high risk public canteens, for the purpose of determining the level of food contamination, analyse the cause of such and improve the health conditions at the establishments concerned. Methods: Descriptive observational study in which data was obtained by means of an inspection of 44 high risk public canteens, including a microbiological study of 90 food products as well as a health inspection of facilities. Results: Mesophylous micro-organisms were the most common contaminants found at schools; at kindergartens and homes for the elderly, deficient hygiene indicators were predominant in the handling of food products. Mesophylous contaminants were more apparent in colder months rather than warmer months. Deficient hygiene indicators generally appeared in food products prepared at establishments at which deficiencies were observed. Psychrotrophic micro-organisms were not found in any food products sampled at kindergartens, however were detected at schools and homes for the elderly. Conclusions: The study showed what problems were predominant at each type of high risk public canteen. Mesophylls appeared in food products prepared in large scale kitchens, deficient hygiene indicators were found to be associated to the handling of food products by non-qualified personnel and at deficient establishments, and psychotrophylls were detected at establishments that kept leftover food. Recommendations are suggested to eliminate the problems found