Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China.

Autor: Lai H; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Zhejiang Meat Processing and Quality Control Engineering Technology Research Center, China., Liu M; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China., Tang Y; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China., Ren F; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China., Xu M; Zhejiang Meat Processing and Quality Control Engineering Technology Research Center, China., Guo C; Yangzhou Chengju Agricultural Products Processing Co., Ltd., China., Jiao XA; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China., Huang J; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China. Electronic address: jinlin@yzu.edu.cn.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2024 Dec 02; Vol. 425, pp. 110868. Date of Electronic Publication: 2024 Aug 13.
DOI: 10.1016/j.ijfoodmicro.2024.110868
Abstrakt: The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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