Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco

Abstract

Background and Objectives: Food in healthcare settings are complementary to medical treatment, hence it should be produced

in good sanitary conditions. In fact, hospitalized and immune-compromised patients are more likely to have foodborne

infections than the rest of the community. The aim of our study is to evaluate the microbiological quality of food contact

surfaces in a hospital kitchen in Morocco.

Materials and Methods: A total of 238 samples was collected from kitchen surfaces and analyzed for total aerobic mesophilic

bacteria (AMC), Enterobacteriaceae and Staphylococcus aureus count and the presence of Salmonella spp., Pseudomonas

spp. and Listeria monocytogenes.

Results: The bacteriological analysis shows that the highest rates of compliance with good hygienic conditions were obtained

in baking worktops (77%) and serving meal worktops (50%) and the vegetables cutting boards (45.83%). In contrary,

some surfaces show a low level of compliance, such as the raw meat cutting boards (96%). The isolated bacteria were S. aureus,

coagulase-negative staphylococci, Escherichia coli, Serratia marcescens, Serratia odorifera, Raoultela ornithiaolytica

and Pseudomonas aeroguinosa.

Conclusion: The actual results indicate that the high levels of bacterial counts on kitchen surfaces, presents an evident need

to improve the hygienic process and adopt an HACCP system in this facility.