Microbiological Levels of Randomly Selected Food Contact Surfaces in Hotels Located in Spain During 2007-2009

被引：18

作者：

Domenech-Sanchez, Antonio ^{[1
,2
,3
]}

Laso, Elena ^{[1
]}

Jose Perez, Maria ^{[1
]}

Isabel Berrocal, Clara ^{[1
]}

机构：

[1] Saniconsult Iber SL, E-07009 Palma De Mallorca, Spain

[2] Univ Islas Baleares, Area Microbiol, Palma De Mallorca, Spain

[3] Univ Islas Baleares, IUNICS, Palma De Mallorca, Spain

来源：

FOODBORNE PATHOGENS AND DISEASE | 2011年 / 8卷 / 09期

关键词：

CHILD-CARE CENTERS; LISTERIA-MONOCYTOGENES; MICROBIAL-CONTAMINATION; CROSS-CONTAMINATION; ESCHERICHIA-COLI; STAINLESS-STEEL; SURVIVAL; RECOMMENDATIONS; SANITIZERS; FACILITIES;

D O I：

10.1089/fpd.2011.0856

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to survey the microbial levels of food contact surfaces in hotels. Microbiological levels of 4611 surfaces (chopping machines, kitchenware, knives, worktops, and cutting boards) from 280 different facilities in Spain were determined in a 3-year period. The contact-plate technique was used throughout the survey. Overall, the mean of the log of total aerobic count cm(-2) was 0.62, better than those reported for child-care and assisted living facilities. Significant differences were detected among different types of surfaces, time of sampling, season, and year. The majority (74%) of food contact surfaces sampled in Spanish hotels was within the recommended standard of < 1.3 log CFU cm(-2), and differences depend on several factors. Our results set a representative picture of the actual situation in our resorts and establish the basis for the development of educational programs to improve food handlers' knowledge of foodborne diseases and their transmission via food contact surfaces.

引用

页码：1025 / 1029

页数：5

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