Assessment of microbiological quality of foodstuffs served in college cafeterias

作者：Gupta Himani; Sharma Sushma; Sundararaj Pushpa^*

来源：Quality Assurance and Safety of Crops & Foods, 2011, 3(3): 148-+.

DOI：10.1111/j.1757-837X.2011.00102.x

• catering practices
• college cafeterias
• food handlers
• HACCP
• microbiological quality
• surface sanitation

Introduction With tremendous economic growth taking place in India, 'Eating Out' has assumed great importance for the younger generation resulting in proliferation of the college cafeteria industry. Objective The study was conducted to assess the microbiological safety of food served in the cafeterias of two colleges (C-1 and C-2) of University of Delhi. Methods Information was gathered regarding catering operations and microbiological quality of water and 13 common food items was assessed. Results There were lacunae in all aspects of catering operations. C-1 and C-2 obtained values of 41.9% and 63.9% for overall desirable practices for catering and food material handling practices. Water from source was generally satisfactory in quality. Almost all the food items showed high standard plate count and coliform count. Further, 37% and 46% of the food samples tested positive for Escherichia coli and Staphylococcus aureus, respectively. Hazard Analysis and Critical Control Point study revealed that contamination occurred at several points during the course of preparation. Conclusion The study indicated that the sanitary and hygiene practices followed in the cafeterias of the two colleges were extremely unsatisfactory. It is imperative that the concerned authorities take speedy appropriate remedial action and ensure that safe food is provided in the college cafeterias.

• 出版日期2011-9