Open AccessHygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia
Author(s) -
Mira Popović,
Ž Milan Baltić,
Vera Gusman,
Radivoje Andjelkovic,
Radmila Velicki,
Jelena Bjelanović,
Radmila Mitrović,
Jelena M. Janjić
Publication year - 2022
Publication title -
vojnosanitetski pregled
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 19
eISSN - 2406-0720
pISSN - 0042-8450
DOI - 10.2298/vsp200521050p
Subject(s) - hygiene , food safety , environmental health , personal hygiene , medicine , food hygiene , coagulase , veterinary medicine , food science , staphylococcus , staphylococcus aureus , biology , family medicine , genetics , pathology , bacteria
Background/Aim. The aim of this study conducted between 2008 and 2017 was to examinethe hygiene status of food contact surfaces and the application of good hygiene practice by food handlers in school canteens. Methods. A total of 10.366 swabs were taken from food contact surfaces including food handler's hands from public school canteens in Novi Sad, Serbia, over ten year period, covering voluntary good hygiene practice and obligatory HACCP implementation periods. Results. Significant differences (P < 0.05) between aerobic colony counts (ACCs) on surfaces were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was observed. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2= 0.453) during the study period, the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2=0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly decreased (R2=0.442) over the years. A significantly higher (P<0.05) percentage of workers? hands harbored ACCs, coagulase-positive Staphylococcus, and Enterobacteriaceae above the established limits than from equipment or work surfaces. Conclusion. The results obtained showed proper implementation of good hygiene practice concerning food contact surfaces, but implementation of good personal hygiene practices needs enhanced supervision.