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Identifier

000373287

Title

Εικόνα μικροβιολογικής και υγιεινής τροφίμων σε επιχειρήσεις μαζικής εστίασης,σε σχέση με την εφαρμογή ή όχι συστημάτων προληπτικής υγιεινής HACCP

Alternative Title

Image of microbiology safety and hygiene in catering establishments regarding the application of HACCP

Author

Γεωργαλής, Λεωνίδας

Thesis advisor

Τσελέντης, Ι.

Reviewer

Ψαρουλάκη, Α.
Πανούλης, Χ.

Abstract

BACKGROUND: HACCP (Hazard Analysis of Critical Control Point) is a system of preventive hygiene, designed for safety assurance of foods. Its application in catering establishments ensures the demand of high quality food that includes all favorable organoleptic characteristics and the higher safety for consumers‟ health. More specifically, it aims in the reduction of biological hazards and the elimination of microbial infection of foods. Microbiological hazards are microorganisms that are able to evoke foodborne diseases in humans. The most important and widespread are Listeria, Staphylococcus, Eserichia Coli, Salmonella and Coliforms. OBJECTIVES: the aim of this study is the microbiological and quality control of catering establishments and the comparison regarding the application of HACCP. MATERIALS AND METHODS: sample collection was conducted for laboratory microbiological control of samples from 42 catering establishments ( 23 applying HACCP, 19 don‟t). There was a comparison at 8 fast foods, 28 hotels menus, 6 catering establishments, 28 catering establishments about the first materials and 41 establishments about the working environment. Samples were collected between February 2008 and February 2010, under the supervision of the Unit of Foods, Water and Environmental Microbiology, Laboratory of Bacteriology, Parasitology, Zoonoses and Geographical Medicine, Faculty of Medicine, University of Crete. All samples were tested according to the International Standard Organization (ISO). RESULTS: The supply of first and second material from non safe suppliers has as a result the increased percentages of samples higher than the recommended cut-off limit (25% frozen bread products, 19% fresh vegetables, 16% cheese). Menus of hotels establishments that don‟t apply HACCP systems come first for microbiological contamination in levels between 30% for E. coli, 31% for L. monocytogenes, 28% for Δημόσια Τγεία & Διοίκηση Τπηρεσιών Τγείας Σμήμα Ιατρικής – Πανεπιστήμιο Κρήτης 4 S. aureus. The same results were obtained from the tests of fast food and catering establishments menus that don‟t implement HACCP systems. Lastly, the environmental image of establishments that don‟t use HACCP systems induce cross contamination (presence: 29% Ε.coli 32% L.monocytogenes, 31% Coliforms). CONCLUSION: The environmental microbiological image of establishments that apply HACCP systems is according to the recommended microbiological safety specifications. The effective and efficient preserve of establishments and food processing equipment, reduces the contamination risk. The application of a consistent sanitization program for the establishments and equipment prevents microbial development in producing area. The contribution of a HACCP system is indicated by the total improvement regarding to operation and organization of catering establishments. Entrepreneurs ought to apply, evaluate and develop similar preventive systems with no regard at the cost, because the outcome is vital for Public Health.

Language

Greek

Subject

Catering establishments

Food safety

HACCP

Mass caterers

Public health

Ασφάλεια τροφίμων

Βιολογικοί κίνδυνοι

Δημόσια υγεία

Επιχειρήσεις μαζικής εστίασης