Hygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risks

Hygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risks

Author Almeida de Oliveira, Ana Beatriz Google Scholar
Cunha, Diogo Thimoteo da Autor UNIFESP Google Scholar
Stedefeldt, Elke Autor UNIFESP Google Scholar
Capalonga, Roberta Google Scholar
Tondo, Eduardo Cesar Google Scholar
Itapema Cardoso, Marisa Ribeiro Google Scholar
Institution Univ Fed Rio Grande do Sul
Universidade Federal de São Paulo (UNIFESP)
Abstract The aim of this study was to evaluate and classify the sanitation and hygiene conditions in Porto Alegre/Rio Grande do Sul (RS) public schools using an analysis of surfaces that come in contact with food and a food safety checklist validated for the school environment. the following mesophilic heterotrophic bacteria count medians were observed on each piece of equipment or utensil studied: countertops, 27.3 Colony-Forming Units (CFU)/cm(2); cutting boards, 15 CFU/cm(2); blenders, 14.5 CFU/cm(2); dishes, 2 CFU/cm(2); and refrigerators, 1 CFU/cm(2). the median of the surface measurements analyzed by adenosine triphosphate (ATP) bioluminescence was less than 40 Relative Light Units (RLU)/100 cm(2) for all equipment and utensils, except for the countertop surface, which had a median of 52.5 RLU/100 cm(2). the data from 120 schools showed that 33, 64 and 3% were classified as high, regular and low health risk, respectively. the results showed that most schools were exposed to cross-contamination with failures especially with regard to environmental hygiene and procedures. Failures related to both factors potentially raise the risk of outbreaks in this environment. the scores used enabled the classification of school meal services and the identification of the points that need more attention. Intervention strategies that target different aspects of food handling, not only knowledge, may be promising in this scenario, which may address problems that mainly involve the food handler and promote changes in food handling practices. (C) 2013 Elsevier B.V. All rights reserved.
Keywords Food safety
Environmental microbiology and food handling
Language English
Sponsor National Fund of Education Development (FNDE)
Date 2014-06-01
Published in Food Control. Oxford: Elsevier B.V., v. 40, p. 120-126, 2014.
ISSN 0956-7135 (Sherpa/Romeo, impact factor)
Publisher Elsevier B.V.
Extent 120-126
Origin http://dx.doi.org/10.1016/j.foodcont.2013.11.036
Access rights Closed access
Type Article
Web of Science ID WOS:000331669900018
URI http://repositorio.unifesp.br/handle/11600/37826

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