MICROBIOLOGICAL ASSESSMENT OF PRODUCE, SALADS AND PREPARATION ENVIRONMENT IN HOTELS AND FAST FOOD OUTLET KITCHENS IN SOUTHERN GREECE DURING THE PERIOD 2000- 2010

摘要

To assess the safety and hygiene in the mass feeding establishments we examined 2451 samples of produce and ready -to-eat (RTE) green salads collected from hotel kitchens and fast food outlets of South Greece during the years 2000-2010. Of the samples 1562 originated from hotels and 889 from fast foods outlets. Samples were collected during the cold storage and serving times. All samples were analyzed for the presence of Escherichia coli, Staphylococcus aureus, Salmonella spp kcu Listeria monocytogenes as indicators of safety and hygiene using ISO methodology. Based on current regulations for these indicators respectively we found that 212 (13.6%), 86 (5.6%), 22(1.4%) and 169 (12.1%) of the samples from hotels and 39 (4.4%), 16 (1.8%), 3 (0.3%) and 27 (3.0%) of samples from the Fast Food outlets were unacceptable. Furthermore we examined the sanitary practices in the same facilities concerning working surfaces and utensils by collecting 490 environmental samples (by swabbing) and analyzing for E coli, Salmonella spp, and L monocytogenes. Off acceptable limits for the respective indicators were 28 (8.7%), 5 (1.5%) and 46 (24.3%) of the hotel samples and 3 (1.8%), 0 (0.0%) and 6 (3.8%) of the Fast Food establishment samples. Generally the microbiological picture for the salads and environmental samples was better in the Fast Food establishments than in the hotels. Probably this is due to the fact that the former belong to chain companies which were the first to apply and frequently monitor the effectiveness of installed HACCP programs in the country. Overall the study demonstrates the need for improvements in the mass feeding Industry, the enforcement of corrective actions by regulatory agencies and the establishment of certification for those who "claim" to be experts in organizing and implementing HACCP programs. Finally we note that the frequency of incrimination of produce and fruits in foodborne disease outbreaks in developed countries has been increasing in recent years.