El-Tawila M M, Ashour M, Awad O, Al Morshedy H, Hassan M
Nutrition Department, High Institute of Public Health, University of Alexandria.
J Egypt Public Health Assoc. 1998;73(3-4):345-68.
The present investigation was carried out to evaluate the sanitary conditions surrounding the food throughout the production stages in some food plants. Observation of the sanitary measures of the studied plants revealed that only 3 out of the 7 plants (42.9%) have acceptable sanitation that complies with the sanitary requirements specified by WHO. Personal hygiene and storage conditions were the most critical problems found in the studied plants. Laboratory examination of nasal and throat swabs and stool samples of workers was carried out to uncover the chronic carriers. Among the food handlers examined 46.3% were positive for intestinal parasites. Bacteriological examination of stool specimens revealed that 4.3% of carriers of Salmonella paratyphi and none were carriers of Vibreo species. Nasal swabs were also positive for Staph. aureus in 29.8% of all the examined swabs. Analysis of the main products of the studied plants revealed generally that the bacterial load of the products of plants having acceptable sanitary conditions was lower than that of the products of the other plants. The frozen vegetable products had a total aerobic mesophilic plate count ranging from 8.1 x 10(4) cfu/g in okra and 3.7 x 10(5) cfu/g in mixed vegetables. The total aerobic plate count of the ice cream (1 x 10(3) cfu/g) complies with specified Egyptian standards. However, the coliform count (9 x 10(1) MPN) was higher than the recommended limit. Lead and cadmium levels were also investigated in all products. The maximum detected level of lead was that of cream wafer (0.94 ppm) followed by banana wafer (0.82 ppm). The two detected levels were higher than Egyptian standards. The lead level in ice cream (0.19 ppm) was also higher than the specified standards. The relatively high levels of lead in cream wafer and ice cream may be attributed to more than one factor; the added color and the old machinery used in some production steps are the most accursed factors. On the other hand, the observed level of cadmium ranged between 0.046 ppm in raw mil and 0.3 ppm in soft cheese.
本次调查旨在评估一些食品工厂整个生产阶段食品周围的卫生状况。对所研究工厂的卫生措施进行观察发现，7家工厂中只有3家（42.9%）的卫生状况可接受，符合世界卫生组织规定的卫生要求。个人卫生和储存条件是在所研究工厂中发现的最关键问题。对工人的鼻拭子、咽拭子和粪便样本进行实验室检查以发现慢性携带者。在所检查的食品处理人员中，46.3%的人肠道寄生虫检测呈阳性。粪便标本的细菌学检查显示，副伤寒沙门氏菌携带者占4.3%，而弧菌属携带者为零。在所有检查的鼻拭子中，29.8%的样本金黄色葡萄球菌检测呈阳性。对所研究工厂的主要产品进行分析总体发现，卫生条件可接受的工厂产品的细菌负荷低于其他工厂的产品。冷冻蔬菜产品的需氧嗜温菌总数在秋葵中为8.1×10⁴ cfu/g，在混合蔬菜中为3.7×10⁵ cfu/g。冰淇淋的需氧菌总数（1×10³ cfu/g）符合埃及规定标准。然而，大肠菌群数（9×10¹ MPN）高于推荐限值。还对所有产品中的铅和镉含量进行了调查。检测到的铅的最高含量是奶油威化饼（0.94 ppm），其次是香蕉威化饼（0.82 ppm）。这两个检测含量均高于埃及标准。冰淇淋中的铅含量（0.19 ppm）也高于规定标准。奶油威化饼和冰淇淋中相对较高的铅含量可能归因于多个因素；添加的色素以及某些生产步骤中使用的旧机器是最主要的因素。另一方面，观察到的镉含量在生牛奶中为0.046 ppm，在软奶酪中为0.3 ppm。
