Quaranta Gianluigi, Sezzatini Romina, Turnaturi Cinzia, Bresa Benedetto, Mandolini Alessandro, Giovannetti Giorgio, Boldrin Antonella, Berloco Filippo, La Milia Daniele Ignazio, Cambieri Andrea, Laurenti Patrizia
Fondazione Policlinico Universitario A. Gemelli IRCCS, Roma, Italia.
Gruppo Serenissima Ristorazione, Italia.
Ig Sanita Pubbl. 2019 Jan-Feb;75(1):51-61.
The Authors present their two-year experience regarding an evaluation of the hygienic quality of ready-to-eat foods in a hospital foodservice, both for patients' meals and hospital staff, prepared by using the Cook Chill system. According to the microbiological parameters provided by International Guidelines, 23 of 27 food samples that were collected and analyzed were found to be satisfactory, one was acceptable and only three were unsatisfactory (two for aerobic colony count and one both for aerobic colony count and hygienic procedure). Escherchia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, and Clostridium perfringens were absent in all of the analyzed products, The study results are encouraging and confirm the need to always verify that the different phases of production of hospital meals are correctly implemented, even when the foodservice is out-sourced. This has always been considered a priority in the study hospital, where the Health Department is at the forefront both in control and verification of food safety practices and in offering training activities, especially in view of the increased susceptibility of hospitalized patients.
作者介绍了他们在一家医院餐饮服务机构中，对使用 Cook Chill 系统为患者餐食和医院工作人员准备的即食食品卫生质量进行评估的两年经验。根据国际准则提供的微生物参数，在收集和分析的 27 份食品样本中，有 23 份被认为是令人满意的，1 份是可接受的，只有 3 份是不合格的（2 份有氧菌落计数不合格，1 份有氧菌落计数和卫生程序均不合格）。所有分析产品中均未检测到大肠杆菌、金黄色葡萄球菌、沙门氏菌、单核细胞增生李斯特菌和产气荚膜梭菌。研究结果令人鼓舞，并证实即使餐饮服务外包，也需要始终核实医院餐食生产的不同阶段是否正确实施。在该研究医院，这一直被视为优先事项，在那里，卫生部门在食品安全措施的控制和核查以及提供培训活动方面都处于前沿，特别是考虑到住院患者易感性增加的情况。
