Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco

  • Ghita Benjelloun Touimi Departement of Fundamental Sciences, Laboratory of Human Pathology Biomedecine and environnement, Faculty of Medicine and Pharmacy of Fez (FMPF), Sidi Mohammed Ben Abdellah University (USMBA), Fez, Morocco; Departement of Fundamental Sciences, Faculty of Sciences and Techniques of Fez (FSTF), USMBA, Fez, Morocco
  • Laila Bennani Departement of Fundamental Sciences, Laboratory of Human Pathology Biomedecine and environnement, Faculty of Medicine and Pharmacy of Fez (FMPF), Sidi Mohammed Ben Abdellah University (USMBA), Fez, Morocco; Departement of Fundamental Sciences, The Superior Institute of Nursing Professions and Health Technology of Fez (ISPITS), Fez, Morocco
  • Sanae Berrada Departement of Fundamental Sciences, The Superior Institute of Nursing Professions and Health Technology of Fez (ISPITS), Fez, Morocco
  • Moussa Benboubker Department of Nursing, Hassan II University Hospital, Fez, Morocco
  • Bahia Bennani Departement of Fundamental Sciences, Laboratory of Human Pathology Biomedecine and environnement, Faculty of Medicine and Pharmacy of Fez (FMPF), Sidi Mohammed Ben Abdellah University (USMBA), Fez, Morocco
Keywords: Hospital infection; Food contact surfaces; Hygiene; Food safety; Microbial profile

Abstract

Background and Objectives: Food in healthcare settings are complementary to medical treatment, hence it should be produced in good sanitary conditions. In fact, hospitalized and immune-compromised patients are more likely to have foodborne infections than the rest of the community. The aim of our study is to evaluate the microbiological quality of food contact surfaces in a hospital kitchen in Morocco.
Materials and Methods: A total of 238 samples was collected from kitchen surfaces and analyzed for total aerobic mesophilic bacteria (AMC), Enterobacteriaceae and Staphylococcus aureus count and the presence of Salmonella spp., Pseudomonas spp. and Listeria monocytogenes.
Results: The bacteriological analysis shows that the highest rates of compliance with good hygienic conditions were obtained in baking worktops (77%) and serving meal worktops (50%) and the vegetables cutting boards (45.83%). In contrary, some surfaces show a low level of compliance, such as the raw meat cutting boards (96%). The isolated bacteria were S. aureus, coagulase-negative staphylococci, Escherichia coli, Serratia marcescens, Serratia odorifera, Raoultela ornithiaolytica and Pseudomonas aeroguinosa.
Conclusion: The actual results indicate that the high levels of bacterial counts on kitchen surfaces, presents an evident need to improve the hygienic process and adopt an HACCP system in this facility.

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Published
2020-01-11
How to Cite
1.
Benjelloun Touimi G, Bennani L, Berrada S, Benboubker M, Bennani B. Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco. Iran J Microbiol. 11(6):527-534.
Section
Original Article(s)