Muinde R K, Kiinyukia C, Rombo G O, Muoki M A
Department of Food Science and Technology, Nairobi.
East Afr Med J. 2012 Dec;89(12):390-8.
To determine the microbial load in food, examination of safety measures and possibility of implementing an Hazard Analysis Critical Control Points (HACCP) system.
The target population for this study consisted of restaurants owners in Thika. Municipality (n = 30). Simple randomsamples of restaurantswere selected on a systematic sampling method of microbial analysis in cooked, non-cooked, raw food and water sanitation in the selected restaurants.
Two hundred and ninety eight restaurants within Thika Municipality were selected. Of these, 30 were sampled for microbiological testing.
From the study, 221 (74%) of the restaurants were ready to eat establishments where food was prepared early enough to hold and only 77(26%) of the total restaurants, customers made an order of food they wanted. 118(63%) of the restaurant operators/staff had knowledge on quality control on food safety measures, 24 (8%) of the restaurants applied these knowledge while 256 (86%) of the restaurants staff showed that food contains ingredients that were hazard if poorly handled. 238 (80%) of the resultants used weighing and sorting of food materials, 45 (15%) used preservation methods and the rest used dry foods as critical control points on food safety measures.
The study showed that there was need for implementation of Hazard Analysis Critical Control Points (HACCP) system to enhance food safety. Knowledge of HACCP was very low with 89 (30%) of the restaurants applying some of quality measures to the food production process systems. There was contamination with Coliforms, Escherichia coli and Staphylococcus aureus microbial though at very low level. The means of Coliforms, Escherichia coli and Staphylococcus aureas microbial in sampled food were 9.7 x 103CFU/gm, 8.2 x 103 CFU/gm and 5.4 x 103 CFU/gm respectively with Coliforms taking the highest mean.
测定食品中的微生物负荷，检查安全措施以及实施危害分析与关键控制点（HACCP）系统的可能性。
本研究的目标人群为锡卡市的餐馆老板（n = 30）。采用系统抽样方法从选定餐馆的熟食、未烹饪食品、生食及水卫生方面进行微生物分析，对餐馆进行简单随机抽样。
选定了锡卡市内的298家餐馆。其中，30家接受微生物检测抽样。
研究发现，221家（74%）餐馆为即食场所，食品制备时间足够早以便保存，而在全部餐馆中，只有77家（26%）顾客可点他们想要的食物。118名（63%）餐馆经营者/员工了解食品安全措施的质量控制知识，24家（8%）餐馆应用了这些知识，而256名（86%）餐馆员工表明食品含有处理不当会有危害的成分。238名（80%）结果显示使用了食品原料的称重和分类，45名（15%）使用了保存方法，其余的将干货用作食品安全措施的关键控制点。
研究表明需要实施危害分析与关键控制点（HACCP）系统以加强食品安全。HACCP知识水平很低，89家（30%）餐馆在食品生产过程系统中应用了一些质量措施。存在大肠菌群、大肠杆菌和金黄色葡萄球菌微生物污染，不过水平很低。抽样食品中大肠菌群、大肠杆菌和金黄色葡萄球菌微生物的平均值分别为9.7×10³CFU/g、8.2×10³CFU/g和5.4×10³CFU/g，其中大肠菌群的平均值最高。
Zotero 插件