Microbiological quality assessment of meals and work surfaces in a school-deferred catering system. (January 2018)

• Record Type: Journal Article
• Authors: Petruzzelli, Annalisa; Osimani, Andrea; Tavoletti, Stefano; Clementi, Francesca; Vetrano, Vittorio; Di Lullo, Stefania; Paolini, Francesca; Foglini, Martina; Micci, Eleonora; Orazietti, Nadia; Luchetti, Tanya; Tonucci, Franco
• Is Part Of: International journal of hospitality management. Volume 68(2018)
• Page Start: 105
• Page End: 114
• Publication Date: 2018-01
• Subjects: Mass catering -- HACCP -- Food hygiene -- Environmental contamination -- Bacillus cereus; Hotel management -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; Hôtels -- Gestion -- Périodiques; Restaurants -- Gestion -- Périodiques; Services alimentaires -- Gestion -- Périodiques; Food service management; Hotel management; Restaurant management; Periodicals; 647.94
• DOI: 10.1016/j.ijhm.2017.10.003
• Languages: English
• ISSNs: 0278-4319

Abstract

Graphical abstract: Highlights: The microbiological quality of meals, work surfaces and operators hands was assessed. A general positive trend was observed over years. Salmonella spp. and Listeria monocytogenes were never detected in food preparations. Bacillus cereus was found in raw and cooked vegetables. Improvements and emerging criticalities over years were highlighted. Abstract: Microbiological contamination is one of the main parameters that must be assessed to assure the safety of foods produced by a catering system. The aim of this study conducted between 2011 and 2015 was to assess the microbiological quality of meals (n = 620), work surfaces (n = 621) and the operators' hands (n = 319) in a school-deferred catering system. A general positive trend regarding the microbial contamination of food samples and surfaces was observed. Salmonella spp. and Listeria monocytogenes were never detected in prepared foods; moreover, the total mesophilic aerobes and the sulfite-reducing clostridia were always below the reference limit. The occurrence of Bacillus cereus in raw and cooked vegetables highlighted the need for corrective action and suggested that continuous monitoring of this toxin-forming microorganism was necessary. A critical evaluation of the data obtained from the microbiological analyses allowed us to obtain an overview of improvements and emerging critical issues.