1. https://actamedicaphilippina.upm.edu.ph/index.
php/acta/article/view/3829
The study found that the coliform containment on the platelet of uncooked food was statistically
significantly higher than that of cooked food [1]. This indicates that uncooked food samples had
a higher presence of coliform bacteria, including potential pathogens such as E. coli, compared
to cooked food samples. The study suggests that proper cooking of food can help reduce the
presence of pathogens and improve food safety. (Pakasi T.A et. Al, 2022)
The study found that although food safety training was mandatory for all tenants in the
university canteen, there were still instances of poor food safety practices and the presence of
pathogens in uncooked food samples. This suggests that training alone may not be sufficient to
ensure proper food safety practices. The study recommended specific food safety training for
tenants who serve uncooked food, as evidence of E. coli and coliform was found in some
uncooked food samples. (Pakasi T.A et. al, 2022)
2. https://pdfs.semanticscholar.org/f4e9/3f9e4693acd8f4d9e3893c2b4f4e076dab94.pdf?
_gl=1*j8an4s*_ga*MTY0OTg4NTM2OS4xNjkzMzE4ODI2*_ga_H7P4ZT52H5*MTY5MzM1NDczNC
4yLjEuMTY5MzM1NDkyNi4zNC4wLjA.
The presence of fecal coliforms, such as Escherichia coli, is an indicator of poor hygienic sanitary
conditions and the possible existence of other dangerous microorganisms in food. (Alves et. al,
2021)
Cross-contamination, which occurs when microorganisms are transferred from objects or
surfaces to food, is a major factor in microbiological food contamination.
3. Overall most common organism isolated from hands and anterior nares of food handlers was
Staphylococcus aureus 33.84% followed by Bacillus species 24.61%, Diphtheroids 20%
Study found out that showed a lack of hand hygiene practices among food handlers could result
to outbreak of foodborne illnesses. (Sharma et. al 2021)
https://microbiologyjournal.org/hand-contamination-among-food-handlers-a-study-on-the-
assessment-of-food-handlers-in-canteen-of-various-hospitals-in-solapur-city-maharashtra/
4. The main findings of the study regarding bacterial contamination in the university cafeteria were
as follows:
- The total bacterial counts (cfu/ml) were 2.6×10^7 cfu/ml for hand swab, 8.0 × 10^5 cfu/ml for
plates, 1.08 × 10^6 cfu/ml for knives, 9.6 × 10^5 cfu/ml for pots, 9.2 × 10^5 cfu/ml for spoons,
and 1.62 × 10^6 cfu/ml for tables. These high bacterial densities suggest contamination from
crockery and cutlery, leading to high morbidity in such environments. [1]
- The presence of Staphylococcus aureus, Salmonella, Listeria monocytogenes, Clostridium
botulinum, mold, yeast, and fungi were identified as microorganisms associated with food
spoilage and cross-contamination.
- The presence of Staphylococcus aureus indicates poor sanitary conditions and the use of dirty
towels. Salmonella, E. coli, and Shigella were also identified, suggesting fecal contamination of
the food and the presence of other pathogenic microbes.
- The high levels of contamination on spoons and plates may be due to insufficient and
inappropriate washing methods, such as bulk washing and lack of disinfection. The low values
recorded from the serving tables may be attributed to thorough disinfection before meals are
served and the use of disposable napkins for cleaning.
(Afunwa et. al 2019)
https://www.researchgate.net/profile/Marian-Unachukwu/publication/
338479734_Bacteriological_Examination_of_Utensils_and_Hands_of/links/
5e1700dca6fdcc2837638363/Bacteriological-Examination-of-Utensils-and-Hands-of.pdf
5. The main results of the study on the bacteriological contamination of food utensils in mass
catering establishments were as follows:
a. 33.3% of the utensils tested were contaminated by Coliform bacilli above the acceptable
level (>100 colonies/100ml).
b. 53.3% of the utensils were grossly contaminated by fecal coliform (>39.5 fecal
coliform/100 ml), indicating possible contamination by unclean water during washing.
c. Observational studies suggested that other causes of contamination could be inefficient
washing, sanitizing, and drying, as well as cross-contamination of contact surfaces during
storage and unhygienic kitchen practices of food handlers.
d. The study highlighted the need for public awareness and improvement in the sanitary
standards of mass catering establishments through efficient inspection, regulatory
compliance, education, and motivation of food handlers and owners.
W, Birke Eshete1; T, Teshome1; F, Zawide1. Health Risk of Bacteriological Contamination of
Food Utensils in Mass Catering Establishments. Environmental Epidemiology 3():p 30,
October 2019. | DOI: 10.1097/01.EE9.0000605952.61242.04
