Microbial profile of food contact surfaces in foodservice establishments
Authorized Users Only
2016
Authors
Djekić, IlijaKuzmanović, Jelena
Andjelković, Aleksandra
Saracević, Miroslava
Stojanović, Marija M.
Tomašević, Igor
Article (Published version)
Metadata
Show full item recordAbstract
Purpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) ...and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.
Keywords:
Contact materials / Food contact surfaces / Foodservice establishments / Microbial profile / SeasonsSource:
British Food Journal, 2016, 118, 11, 2666-2675Publisher:
- Emerald Group Publishing Ltd, Bingley
DOI: 10.1108/BFJ-05-2016-0190
ISSN: 0007-070X
WoS: 000386788100004
Scopus: 2-s2.0-84991619969
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Kuzmanović, Jelena AU - Andjelković, Aleksandra AU - Saracević, Miroslava AU - Stojanović, Marija M. AU - Tomašević, Igor PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4018 AB - Purpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation. PB - Emerald Group Publishing Ltd, Bingley T2 - British Food Journal T1 - Microbial profile of food contact surfaces in foodservice establishments EP - 2675 IS - 11 SP - 2666 VL - 118 DO - 10.1108/BFJ-05-2016-0190 ER -
@article{ author = "Djekić, Ilija and Kuzmanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Tomašević, Igor", year = "2016", abstract = "Purpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.", publisher = "Emerald Group Publishing Ltd, Bingley", journal = "British Food Journal", title = "Microbial profile of food contact surfaces in foodservice establishments", pages = "2675-2666", number = "11", volume = "118", doi = "10.1108/BFJ-05-2016-0190" }
Djekić, I., Kuzmanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Tomašević, I.. (2016). Microbial profile of food contact surfaces in foodservice establishments. in British Food Journal Emerald Group Publishing Ltd, Bingley., 118(11), 2666-2675. https://doi.org/10.1108/BFJ-05-2016-0190
Djekić I, Kuzmanović J, Andjelković A, Saracević M, Stojanović MM, Tomašević I. Microbial profile of food contact surfaces in foodservice establishments. in British Food Journal. 2016;118(11):2666-2675. doi:10.1108/BFJ-05-2016-0190 .
Djekić, Ilija, Kuzmanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Tomašević, Igor, "Microbial profile of food contact surfaces in foodservice establishments" in British Food Journal, 118, no. 11 (2016):2666-2675, https://doi.org/10.1108/BFJ-05-2016-0190 . .