| Abstract: |
A total of one hundred and ten samples of meat and meat contact surfaces were collected from the university hospital kitchen for microbiological examination. Meat samples were represented as raw, cooked, cooked after cutting and cooked meat at the end of 1. Raw and cooked meatThe mean count of APC in the examined meat samples served at the university hospital was 5.87 ± 5.19, 4.5 ± 3.9, 5.8 ± 5.3 and 6.1 ± 5.7 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectiveThe mean count of Staph.aureus /g in the examined meat samples was 3.49 ± 2.8, 2.6 ± 1.9, 3.5 ± 3.01 and 4.04 ± 3.5 log CFU/g for raw meat, cooked meat , cooked meat after cutting and cooked meat at the end of distribution, respectively.2. Meat contact surfaces:The mean count of APC, Enterobacteriaceae, coliforms (MPN) and Staph.aureus in examined workers’ hands before cleaning and disinfection was 7.535 ± 7.1, 4.1 ± 3.6, 1.96 ± 1.5 and 5.3965 ± 5.2 log CFU/ml, respectively. Comparatively, such values decreased 3. Meat samples during sanitary improvement experiment:The mean count of APC, Enterobacteriaceae, MPN coliforms and Staph.aureus of examined cooked meat samples served at the university hospital at the end of distribution before cleaning, disinfection with TH4+ and hygienic packaging with aluminum foil was 6.
|
|
|