Microbiological survey of ready-to-eat foods prepared and displayed in retail delicatessens
No Thumbnail Available
Date
2008-03-07T07:38:40Z
Authors
Christison, Claire Ashleigh
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
ABSTRACT
The aim of this work was to determine the bacteriological status of selected RTE
foods, associated preparation surfaces and cleaning tools sampled from four retail
delicatessens in Johannesburg. An initial pilot study of four RTE foods such as filled
baguettes, assorted salads, sliced processed meats and hot meals was conducted in
order to set the parameters for the remainder of the study. Results showed that filled
baguettes and assorted salads contained the highest bacterial counts and incidences of
potential foodborne pathogens. Bacterial counts were obtained from the associated
preparation surfaces, whilst cleaning tools were associated with coliform and
Escherichia coli, suggesting they may harbour potential foodborne pathogens. For the
main study, 60% filled baguettes and assorted salads complied with the
microbiological guidelines recommended by the retailer, however fruit salads had the
lowest bacterial counts overall. Furthermore, of the food contact surfaces plastic
chopping boards were identified as the greatest reservoir for RTE food contamination.
Bacteriological analysis in conjunction with scanning electron microscopy showed
potential foodborne pathogens associated with cleaning tools. Low numbers of
aerobic bacteria and Staphylococcus aureus were associated with disposable plastic
gloves, suggesting that good glove practices are used by the food handlers.
Description
Keywords
delicatessen, ready-to-eat food, cleaning tools, food contact surface