School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China; Jiangsu Key Lab of Zoonosis, Yangzhou University, Yangzhou 225009, China; Zhejiang Meat Processing and Quality Control Engineering Technology Research Center, China.
School of Tourism and Cuisine, Yangzhou University, Yangzhou 225001, China.
Int J Food Microbiol. 2024 Dec 2;425:110868. doi: 10.1016/j.ijfoodmicro.2024.110868. Epub 2024 Aug 13.
The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.
危害分析和关键控制点（HACCP）系统在确保餐饮服务机构食品安全方面发挥着至关重要的作用，可有效降低食源性疾病的风险。本研究聚焦于评估中国东部四家餐厅和五家选定的 HACCP 认证酒店在准备餐食过程中禽肉熟食中微生物污染的风险。我们检查了从 26 份禽肉熟食、248 个食品接触面、252 个非食品接触面和 121 份手部拭子采集的样本。研究结果表明，遵守中国国家标准的趋势良好，因为在任何熟食样本中均未检测到大肠杆菌和弯曲杆菌。然而，微生物评估显示，餐厅中 7%的熟食样本不符合总平板计数标准。相比之下，无论是入住酒店还是餐厅，在食品和非食品接触面的指导方针方面都存在显著的违规行为。此外，我们的研究发现，厨师的手部卫生即使在清洗后也不符合微生物参考标准。值得注意的是，厨师手上的弯曲杆菌持续存在于 27%和 30%，这构成了交叉污染和食源性疾病的重大风险。这些发现强调了在从事食物准备和供应的 HACCP 认证场所加强卫生程序监管和过程监测的迫切需要。针对不同厨师群体的干预措施和食品安全教育可以增强食品处理实践，并降低独立食品场所食源性疾病的风险。
