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Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen
Author(s) -
Chi Nguyen Thi Quynh,
Lan Nguyen Thi Huong,
Toyama Kenji,
Mukai Yuuka
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12827
Subject(s) - vietnamese , hygiene , coliform bacteria , food science , medicine , toxicology , bacteria , biology , pathology , genetics , philosophy , linguistics
This study aimed to assess food safety in a Vietnamese hospital kitchen with reference to a Japanese hospital, where hygiene management is well implemented. Microbial inspections, including general viable bacteria count, coliform, and Escherichia coli (E. coli) counts were conducted on 10 cookware items, facility equipment, and 14 cooked foods at the two hospital kitchens in Vietnam and Japan. The mean general viable bacteria counts found on cookware and equipment in the Vietnamese hospital kitchen were significantly higher than those in the Japanese kitchen. Furthermore, the frequencies of both general viable bacteria at more than 100 CFU/10 cm 2 and coliform/ E. coli ‐positive were significantly higher in the Vietnamese kitchen than in the Japanese kitchen. Coliform bacteria and E. coli were detected in cooked foods in the Vietnamese, but not in the Japanese, hospital kitchen. In light of these results, some key points are suggested to improve the microbial safety status of hospital kitchens in Vietnam.