Ilboudo A J, Savadogo A, Barro N, Ouedraogo M, Traore A S
Université de Ouagadougou, Centre de recherche en sciences biologiques alimentaires et nutritionnelles (CRSBAN) 03 BP 7021 Ouagadougou 03, Burkina Faso.
Sante. 2009 Oct-Dec;19(4):195-9. doi: 10.1684/san.2009.0146. Epub 2010 Feb 26.
This present study was conducted to assess the hygienic quality of meals served in three cafeterias at the national university in Ouagadougou and the compliance of kitchen staff with good hygiene practices. Microbiological analyses assessed the hygienic quality of the raw meat and of meat-based meals. The results showed poor hygiene practices by food handlers along the food chain. These observations were confirmed by the identification of salmonella, coliform and staphylococcal bacteria in raw meat and cooked meals. Overall, 60% of the raw meat samples were unsatisfactory for aerobic mesophilic flora and 6.6% for salmonella. For the cooked meat meals, on the other hand, 45% of the samples were satisfactory for aerobic mesophilic flora, 100% for salmonella, 93.3% for fecal thermotolerant coliforms and 96.6% for staphylococci. These results showed poor hygiene in the handling of raw meat, but a clear improvement in hygienic quality after cooking. Raising the awareness of cafeteria staff about compliance with hygiene rules appears primordial. Moreover improvement of the food environment, the kitchen equipment, and organization as well as the introduction of a cleaning-disinfection programme would make it possible to provide more hygienic meals in these institutional facilities.
本研究旨在评估瓦加杜古国立大学三个食堂提供膳食的卫生质量以及厨房工作人员对良好卫生规范的遵守情况。微生物分析评估了生肉和以肉为基础的膳食的卫生质量。结果显示，食品处理人员在整个食物链中的卫生习惯较差。这些观察结果通过在生肉和熟肉膳食中鉴定出沙门氏菌、大肠菌群和葡萄球菌而得到证实。总体而言，60%的生肉样本需氧嗜温菌菌群不合格，6.6%的样本沙门氏菌不合格。另一方面，对于熟肉膳食，45%的样本需氧嗜温菌菌群合格，100%的样本沙门氏菌合格，93.3%的样本耐热粪大肠菌群合格，96.6%的样本葡萄球菌合格。这些结果表明生肉处理过程中的卫生状况较差，但烹饪后卫生质量有明显改善。提高食堂工作人员对遵守卫生规则的认识显得至关重要。此外，改善食品环境、厨房设备和组织，并引入清洁消毒计划，将有可能在这些机构设施中提供更卫生的膳食。
