ASSESSMENT OF MIKROBIOLOGICAL HYGIENE AND SAFETY IN MENUS PRODUCED IN CHINESE AND SUSHI RESTAURANTS IN HOTELS OF SOUTHERN GREECE

摘要

Within the frame of our research program on food safety and hygiene in mass feeding establishments we assessed the microbiological picture of ingredients, meals and preparation practices in Chinese restaurants and Sushi bars in hotels of South Greece during the period 2009-2011. Using ISO microbiological isolation methods we assessed 252 samples of semi-finished and finished ingredients used in the preparation of Chinese and Sushi bar menus. The ingredients included: frozen fish, raw vegetables, heat-processed vegetables, rice and pasta, thermally processed meats (veal, pork, chicken), sauces and gravies. Of these 16 (6.3%), 21 (8.3%) and 14 (5.5%) were not complying to microbiological hygiene and safety specifications for the indicators Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, respectively. The respective rates for 34 samples of raw vegetables were 26.4,11.7 and 17.6%. For 27 samples of thermally processed vegetables they were 3.8, 7.4 and 0%, for 30 samples of rice 6.6,11.6 and 0%, for 28 samples of pasta 0, 7.1 and 0% and for 62 thermally processed veal, pork, chicken samples, in cold storage, they werer 6.5,11.3 and 8.1% respectively. All 19 sauces and 21 gravies were acceptable .No Salmonella spp. was detected. All hot served poultry (26), veal (24 ) and pork (27) menus were in compliance for the indicators. Of the 29 samples of Sushi 7.4% and 17.2% were not in compliance for E.coli and S.aureus, respectively. Salmonella spp. and L monocytogenes were not detected. Of the 29 samples of hot pasta 3.7% were not in compliance for only E.coli. Extensive handling of ingredients during Sushi preparation is probably responsible for the high rates of samples not in compliance for S.aureus, probably of human origin. Detection of samples of thermally processed ingredients and menus, in cold storage, not in compliance with the investigated indicators is evidence of cross contamination after heat treatment, a fact requiring corrective actions and constant education of production staff in food safety and hygiene issues.