The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problem...The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.展开更多
Objectives:The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo,the capital of Mozambique.Materials and Methods:From 83 diff...Objectives:The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo,the capital of Mozambique.Materials and Methods:From 83 different vendors selling different types of foods,83 samples of ready-to-eat(RTE)street food were analyzed.Mesophiles,Escherichia coli and total coliforms were used as quality and hygiene indicators.Listeria monocytogenes(L.monocytogenes)Salmonella and coagulase-positive staphylococc were used as food safety indicators.Results:High proportions of unsatisfactory food samples were found in both traditional hot(76.7%)and cold(75%)foods.L.monocytogenes and Salmonella were tested negative in this survey.However,when coagulase-positive staphylococci was used as a food safety indicator,approximately 25%(23/83)of the food samples analyzed were classified as unsatisfactory/potentially hazardous.Conclusions:These results,showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale,contribute to the development of good manufacturing practices(GMP)for street food in Maputo,Mozambique.This is the first report on the microbiological quality and safety of street food in Mozambique.展开更多
文摘The aim of the research was to evaluate overall quality of introduction of hazard analysis and critical control points （HACCP） prerequisites and HACCP procedures in catering sector in Latvia to reveal common problems that can provoke food-borne infection outbreaks. Certain quantitative indicators were defined and analyzed to conclude about characteristic trends related to implementation of food safety legislation. The state＇s monitoring data on surveillance of catering establishments were used. Fulfillment of legislative requirements in about 6,000 catering establishments was evaluated during time period of 2004-2009. The results of investigation were obtained with help of statistical analyses using MS Excel computer program. The results of the research suggest that most of catering establishments （e.g., 83.6% during 2009） meet the hygiene requirements only partly. Non-conformities regarding HACCP-based self-control procedures were fixed during 49.2% of inspections. The research reveals characteristic shortcomings that are established from year to year, e.g., improper hygiene of premises （established during 30%-40% of inspections, depending on the year）, poor hygiene of technological equipment （established during 27%-37% of inspections）, poor personnel hygiene （established during 11%-22% of inspections）, inadequate competence of food service personnel （established during 10%-35% of inspections）, as well as non-observance of cleaning-disinfection procedures and technological parameters for food processing （established during 11%-25% of inspections, depending on the year）. Actual shortcomings can lead to both the direct and the indirect cross-contamination of food. On the base of the research, it was concluded that further detailed assessment of potential food safety risks is relevant to establish risk-based monitoring activities in catering sector.
基金supported by the national funds through FCT:Foundation for Science and Technology,Portugal,I.P.,under the project UID/AGR/04129/2020(LEAF).
文摘Objectives:The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo,the capital of Mozambique.Materials and Methods:From 83 different vendors selling different types of foods,83 samples of ready-to-eat(RTE)street food were analyzed.Mesophiles,Escherichia coli and total coliforms were used as quality and hygiene indicators.Listeria monocytogenes(L.monocytogenes)Salmonella and coagulase-positive staphylococc were used as food safety indicators.Results:High proportions of unsatisfactory food samples were found in both traditional hot(76.7%)and cold(75%)foods.L.monocytogenes and Salmonella were tested negative in this survey.However,when coagulase-positive staphylococci was used as a food safety indicator,approximately 25%(23/83)of the food samples analyzed were classified as unsatisfactory/potentially hazardous.Conclusions:These results,showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale,contribute to the development of good manufacturing practices(GMP)for street food in Maputo,Mozambique.This is the first report on the microbiological quality and safety of street food in Mozambique.
