A Bukhari Mamdouh, M Banasser Talib, El-Bali Mohammed, A Bulkhi Rasha, A Qamash Razaz, Trenganno Amal, Khayyat Maher, A Kurdi Mohammed, Al Majrashi Ahmed, Bahewareth Fayez
Regional Laboratory of Makkah, Ministry of Health, Makkah, Saudi Arabia.
Faculty of Medicine, Umm-Al-Qura University, Makkah, Saudi Arabia.
Saudi J Biol Sci. 2021 Oct;28(10):5993-5997. doi: 10.1016/j.sjbs.2021.06.050. Epub 2021 Jun 24.
Microbiological contamination of food processing surfaces and utensils increases considerably the risk of food-borne illnesses via cross-contamination. Hence, the safety of served meals and beverages can be evaluated through the assessment of the microbiological quality of food contact surfaces in food-serving establishments. This study carried out in Makkah city aimed to assess the microbiological contamination levels on food processing surfaces and utensils in 43 restaurants from the 9 main districts in the city. A total of 294 swab preparations were taken from 16 types of food contact surfaces including cutting boards, food containers, knives, serving dishes and other utensils were examined. Ninety samples (31%) showed more than 10 CFU/cm which were considered positive for microbiological contamination. Meat chopping devices and cutting boards were found as the most contaminated food contact surfaces (60% and 50%), while washed serving dishes and fridge handles were the least contaminated (21% and 18%). Microorganisms detected in the study were spp. (18.7%), (17,7%), (4,4%), spp. (1.7%), . (0.7%), (0.7%), and sp. (0.3%). spp. and were observed in at least one sample from each of the sixteen different food contact surfaces. The incidence of restaurants with contaminated food contact surfaces was significantly variable among the different districts, with a value as high as 57% in the most affected district and 20% in the less affected. No contamination with spp. or spp. was detected, however, the detection of , a toxin-forming microorganism, in two different restaurants underlines the need for continuous microbiological assessment to ensure standard sanitation levels in restaurants and catering establishments of Makkah city.
食品加工表面和器具的微生物污染会通过交叉污染大幅增加食源性疾病的风险。因此，可通过评估餐饮场所食品接触表面的微生物质量来评估所供应餐食和饮料的安全性。本研究在麦加市开展，旨在评估该市9个主要区43家餐厅食品加工表面和器具的微生物污染水平。共从包括砧板、食品容器、刀具、餐盘和其他器具在内的16种食品接触表面采集了294份拭子样本进行检测。90个样本（31%）显示每平方厘米菌落形成单位超过10个，被认为微生物污染呈阳性。切肉设备和砧板被发现是污染最严重的食品接触表面（分别为60%和50%），而洗净的餐盘和冰箱把手污染最少（分别为21%和18%）。研究中检测到的微生物有 spp.（18.7%）、 （17.7%）、 （4.4%）、 spp.（1.7%）、.（0.7%）、 （0.7%）和 sp.（0.3%）。在16种不同食品接触表面的至少一个样本中均观察到了 spp.和 。不同区食品接触表面受污染的餐厅发生率差异显著，受影响最严重的区高达57%，受影响较小的区为20%。未检测到 spp.或 spp.的污染，然而，在两家不同餐厅检测到产毒素微生物 ，这突出表明需要持续进行微生物评估，以确保麦加市餐厅和餐饮场所的卫生标准。
