ABSTRACT

A microbiological and sanitation survey of ready-to-eat (RTE) food samples, cutlery, utensils, and hands of food handlers, food preparation surfaces, serving counters, washing areas, and refrigerator handles were conducted. The samples were collected using environmental swabs, and these samples were analyzed using standard plating techniques. Samples were characterized after aerobic plate counts (APC) and isolated for mesophilic aerobic bacteria (MAB), total coliforms, Staphylococcus aureus, Escherichia coli., Salmonella spp., Shigella spp., Pseudomonas spp., Enterobacter spp., Klebsiella spp., and yeast. This study suggested that good-hygiene practices can minimize bacterial counts, thereby decreasing the reservoirs for bacterial contamination. It also improves the hygienic condition of RTE-foods in the cafeteria of Universities.

摘要

对即食（RTE）食品样本，餐具，器皿和食品处理人员的手，食品准备表面，服务台，洗涤区和冰箱把手进行了微生物和卫生调查。使用环境拭子收集样品，并使用标准电镀技术对这些样品进行分析。需氧平板计数（APC）后对样品进行表征，并分离出嗜温性需氧细菌（MAB），大肠菌群，金黄色葡萄球菌，大肠杆菌，沙门氏菌，志贺氏菌，假单胞菌，肠杆菌，克雷伯菌和酵母。这项研究表明，良好的卫生习惯可以最大程度地减少细菌数量，从而减少细菌污染的发生。它还可以改善大学食堂中RTE食品的卫生状况。