Abdessater Marilyn, Fayyad Fady, Matta Joseph, Karam Layal
Faculty of Nursing and Health Sciences, Notre Dame University Zouk Mosbeh, Lebanon, P.O. Box: 72, Zouk Mikael, Lebanon.
Industrial Research Institute, Lebanese University Campus, Hadeth, Baabda, Lebanon.
Heliyon. 2023 Sep 4;9(9):e19824. doi: 10.1016/j.heliyon.2023.e19824. eCollection 2023 Sep.
Food packaging has a critical role in all food types and along the food chain from product preservation to transportation, distribution, storage, retailing, and end-use. However, it can become a source of contamination and transfer of microorganisms to the packed food when its hygienic status is not well maintained. The aim of this study was to evaluate the Prerequisite programs (PRPs) implementation in 5 food packaging companies across Mount Lebanon through on-site inspections and to assess the compliance of contact surfaces, employee hands and packaging materials to microbiological specifications. Following on-site inspection, none of the companies achieved a full total score of 100% and scores ranged from 25 to 62%. Regarding the assessment of hygienic status of contact surfaces, non-conforming results (acceptable limit ≤0.6 log colony forming units (CFU)/cm) were observed in 50% (5/10) of the surfaces for total viable count (TVC). For the employee hands, none of the hand swab samples (10/10) was conforming for TVC that was present in all samples above the acceptable limit. Highest and lowest reported values were 4.4 and 1.7 log CFU/hands respectively. For packaging samples collected during on-site inspections, TVC and yeasts and molds were detected in 20% (2/10) of the samples. However, the samples collected from the retail market, had higher contamination rates of 95% (19/20) and 65% (13/20) for TVC and yeasts and molds, respectively. As for it was not detected in all tested contact surfaces, employees' hands, and packaging samples. PRPs assessment and related verification activities showed the need for companies to strengthen their hygienic programs and highlighted the importance of food safety management systems (FSMS) implementation not only in food companies but also in food packaging companies. Additionally, the effectiveness of PRPs implementation should be assessed on planned routine basis.
食品包装在所有食品类型以及从产品保存到运输、分销、储存、零售和最终使用的整个食物链中都起着至关重要的作用。然而，当其卫生状况维护不佳时，它可能成为微生物污染和转移到包装食品中的来源。本研究的目的是通过现场检查评估黎巴嫩山地区5家食品包装公司的前提方案（PRPs）实施情况，并评估接触表面、员工手部和包装材料是否符合微生物规范。现场检查后，没有一家公司获得100%的满分，得分范围为25%至62%。关于接触表面卫生状况的评估，在50%（5/10）的表面上观察到总活菌数（TVC）的不合格结果（可接受限度≤0.6 log菌落形成单位（CFU）/cm）。对于员工手部，所有手部擦拭样本（10/10）的TVC均不符合要求，所有样本中的TVC均高于可接受限度。报告的最高值和最低值分别为4.4和1.7 log CFU/手。在现场检查期间收集的包装样本中，20%（2/10）的样本检测到TVC以及酵母菌和霉菌。然而，从零售市场收集的样本中，TVC以及酵母菌和霉菌的污染率分别更高，为95%（19/20）和65%（13/20）。至于在所有测试的接触表面、员工手部和包装样本中均未检测到。PRPs评估及相关验证活动表明，各公司需要加强其卫生计划，并强调食品安全管理体系（FSMS）不仅在食品公司而且在食品包装公司实施的重要性。此外，应定期对PRPs实施的有效性进行评估。
