Microbial profile of food contact surfaces in foodservice establishments
| Autor: | Miroslava Saračević, Aleksandra Andjelkovic, Marija M. Stojanović, Jelena Kuzmanović, Igor Tomasevic, Ilija Djekic |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Food contact surfaces Food contact materials Food contact 030106 microbiology Cutlery Contact materials Microbial profile Foodservice establishments Toxicology Summer season 03 medical and health sciences Business Management and Accounting (miscellaneous) Environmental science Operations management Food preparation Seasons Practical implications Food Science |
| Zdroj: | British Food Journal |
| Popis: | Purpose The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings Highest share of results=2 log10 CFU/cm2 were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log10 CFU/cm2 for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log10 CFU/cm2 were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log10 CFU/cm2 while cutting boards had the majority of results between 1 log10 CFU/cm2 and 2 log10 CFU/cm2. Research limitations/implications Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation. |
| Databáze: | OpenAIRE |
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