Examining the microbial load of hospital foods (before and after cooking)

Dissertation for Master's Degree in Food Science and Industry

Food Microbiology Orientation

Abstract

Since the occurrence of food poisoning in the hospital can kill the lives of patients and other people who somehow get food from the hospital. They use it and sometimes they suffer from a weak immune system. It is very important to observe food hygiene in the hospital. Every person who prepares, prepares, cooks or distributes food must be aware of the basic principles of food hygiene and basic skills in food preparation and the role of follower in food-borne diseases. The levels, facilities and equipment used in food preparation are a major concern in hospitals in the spread of food-borne pathogens, and food services in these spaces are considered critical areas for health. The purpose of this research is to investigate the microbial load of hospital foods (before and after cooking). The results of this research showed that after the experiments conducted on food (raw, cooked), cooking utensils, kitchen staff, bacteria such as: E. coli, Pseudomonas aeruginosa, Klebsiella, Enterobacter aerogenes and Klose A, Proteus vulgaris and Mirabilis, Staphylococcus saprophyticus and aureus were observed. The highest frequency of bacteria was related to Staphylococcus aureus with 23 cases, i.e. 56.10%. The lowest frequency was related to Pseudomonas aeruginosa with 2.43. According to the comparison of the microbial load of food before and after cooking, there was a statistically significant difference, so that the average microbial load of food before cooking was 5100 and after cooking was 911/43, which had a statistically significant difference. It was observed that this difference was statistically significant with the investigations carried out on the cooking tools and staff to reduce the microbial load.

Key words: tools Cooking, microbial load, food hygiene, hospital foods

and food hygiene is one of the important topics that despite modernization in the current world and equipping homes, stores and factories with modern devices and tools in food storage, observing the principles of hygiene in the production and process of food production and providing suitable packaging, for various reasons causes many complications for the general public, including diseases, poisoning and sometimes death. The lack of attention of the people and relevant authorities in observing the technical and health points, the lack of knowledge and public information about various cases of storage and corruption in food, violations of food producers and sellers, etc. are the things that cause the creation and development of food corruption and food diseases will follow (Jamshidi, 2015). Food poisoning occurs when food is contaminated by pathogenic organisms or toxins. When the origin of this contamination is from pathogenic bacteria, mismanagement in the nutrition sector may cause the spread of contamination and eventually cause disease in susceptible people. The possibility of food contamination, both raw and cooked, is very high during the handling of food, and naturally, contaminated food can have a more negative effect on the body of patients who generally suffer from a weak immune system (of course, to varying degrees). The most common microbes involved in hospital outbreaks following consumption of contaminated food are Salmonella (the most common microbe), Staphylococcus aureus, and Clostridium perfringens (Gwalar[1] et al., 2004). Hospital food contamination is related to mediating factors such as the quality and conditions of food storage, the way food is prepared, the hygiene of food cooking staff, dishes and cooking utensils related to food preparation, the distribution network and the location of the cooking center in the hospital (Regilerpopet[2] et al., 2005). Along with cooking utensils, food is one of the most important risk factors in frequent hospital infections and an important reservoir of microbial pathogens (Aisik, Sari Mehmet Oglu and Sakiroglu [3], 2004). The levels, facilities and equipment used in food preparation are a major concern in hospitals in the spread of food-borne pathogens, and food services in these spaces are considered critical areas for health.The state of bacterial contamination of surfaces in contact with hospital food should therefore be given special attention (Cosby [4] et al., 2008). Prevention of bacterial diseases caused by food are effective:

1- Keeping food at the right temperature [about above 60°C (140°F) or below 5°C (41°F)]

Avoid secondary contamination of cooked food by raw foods or employees.

Because work surfaces, Knives, slicers, pans, pots and utensils and other kitchen utensils can transfer bacteria from one contaminated food to another. The surfaces of all contaminated equipment and utensils must be cleaned and disinfected before preparing food. Tools such as cutters should be easily cleanable and removable to ensure proper cleaning (Hu [5], 1996). ). Hand washing is a basic principle in personal hygiene. All workers should wash their hands after handling raw meats, fruits and vegetables and after contact with contaminated equipment, work surfaces, clothing, blood, soil, tissues and other items, and most importantly after using the toilet. Excess perishable and disposable food should be disposed of immediately. The kitchen plan and equipment to increase the speed of the process and cooking should be designed in such a way that the chance of secondary contamination is reduced. In order to avoid the production of dust or contaminated secretions during cooking, to facilitate cleaning and to prevent contamination by insects, rodents, sewage and blood, raw meat must be separated from cooked foods and raw and cooked foods, as well as proper storage (Hilers [6] et al., 2003).

1-2-1- Secondary pollution

Secondary contamination can be reduced by modifying standard techniques for cleaning work surfaces and kitchen utensils and by ensuring that raw foods are prepared in areas of the kitchen that are not later used for cooked foods. It is not necessary to use separate pollution surfaces if they are not absorbent and do not have holes, provided that they are cleaned and disinfected after each use for different food groups. Dishwashers and tools for washing dishes and techniques that disinfect and sanitize tools and equipment and prevent contamination should be used to ensure the health of food. Raw materials and detergents required for food service hygiene should be checked and revised regularly, especially whenever physical changes are made in the kitchen or a new appliance is considered for use (Ho, 1993). Harmful bacteria in foods must be destroyed through adequate cooking or reheating for a specified period of time, for example, red meat, fish, and poultry must be thoroughly cooked to a temperature above 68°c (155°f) for 15 seconds. The internal temperature of the meat should be measured with a bayonet type thermometer. The temperature of the inner part of the food during serving should be continuously controlled (Slostaker et al., 1998).

1-3-1- Vulnerable groups against food contamination:

All patients and hospital staff are not affected by food contamination in the same proportion. The resistance of different groups to food contamination is different, and in this regard, some groups are considered more vulnerable than other groups.

Vulnerable groups to food contamination in hospitals mainly include the following people:

1- The elderly, diabetics, people with immunodeficiency syndrome (HIV), people with cancer and decreased stomach acid levels

2- Surgery patients, immunosuppressive patients and other patients who are treated with antibiotics and antacids.

The aforementioned group of patients are at greater risk due to frequent contacts with other patients, employees and visitors, and if the personal hygiene of such people is weak, they are at greater risk