As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness th...As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.展开更多
At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the...At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the privileges of the medical care. The establishment of a Liaison Committee of Food and Nutrition （LCFN） within a health establishment has shown according to several works, its positive impact in improving the hygienic quality and nutritional dishes served to patients. In this framework, we conducted a quasi-experimental study into CHU F hached Sousse of Tunisia type （before/after, creation LCFN） in order to assess the role of such structure （LCFN） in the qualification and the improvement of patients＇ food. Our study was based during the two phases （2007/2010） on the same methodology. Thus we have conducted an audit of observation of hygiene practices along the distribution chain of patient＇s meals and the samples for microbiological analyzes from food, surfaces, equipment and personnel＇s hands.The results obtained have shown, in one hand, a degradation of the average rate of contamination for the bacteriological analyzes, and in the other hand, an evolution of the rate of hygiene standards respected. According to this study, the role played by the LCFN is becoming more and clearer in the improvement of the hygienic quality of patients＇ dishes without forgetting the impact of improving the nutritional quality and Hedonics.展开更多
文摘As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.
文摘At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the privileges of the medical care. The establishment of a Liaison Committee of Food and Nutrition （LCFN） within a health establishment has shown according to several works, its positive impact in improving the hygienic quality and nutritional dishes served to patients. In this framework, we conducted a quasi-experimental study into CHU F hached Sousse of Tunisia type （before/after, creation LCFN） in order to assess the role of such structure （LCFN） in the qualification and the improvement of patients＇ food. Our study was based during the two phases （2007/2010） on the same methodology. Thus we have conducted an audit of observation of hygiene practices along the distribution chain of patient＇s meals and the samples for microbiological analyzes from food, surfaces, equipment and personnel＇s hands.The results obtained have shown, in one hand, a degradation of the average rate of contamination for the bacteriological analyzes, and in the other hand, an evolution of the rate of hygiene standards respected. According to this study, the role played by the LCFN is becoming more and clearer in the improvement of the hygienic quality of patients＇ dishes without forgetting the impact of improving the nutritional quality and Hedonics.
