<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.</p></abstract>

The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.

Microbiological Risk Analysis in Catering Establishments

Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, Rīga LV-1076, LATVIA

Faculty of Food Technology, Latvia University of Agriculture, Lielâ iela 2, Jelgava LV-3001, LATVIA

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

{"article-title":"Microbiological Risk Analysis in Catering Establishments"}

The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination....

Microbiological Risk Analysis in Catering Establishments

Pubblicato online: 01 dic 2013

Pagine: 340 - 349

DOI: https://doi.org/10.2478/prolas-2013-0078

This content is open access.