يمكنكم ارسال مقالاتكم عبر البريد الالكتروني jscience@ush.sd

العدد التاسع

The Bacterial Quality of Food Served to Patients at Hospitals of Khartoum Locality, Khartoum State, Sudan.

Zienab Ahmed Yousif. and Ali BabikerOsman.

Zienab Ahmed Yousif.1 and Ali BabikerOsman.2*

1-Ministry of Health, Khartoum State. Sudan.

2-Department of Food Safety and Hygiene, Faculty of Public Health, Shendi University, Sudan.


Download Paper


Abstract

A descriptive cross sectional hospital based study was conducted in 12 hospitals at Khartoum Locality, Khartoum State, Sudan from May2016 to September 2018. The study aimed to determine the level of microbial quality of food prepared and served to patients in the hospitals. A total of 300 food contact surface swabs and 36 of food samples prepared and served to patients were collected for microbiological examination. The microbial growth were detected in (84.7%) of food contact surfaces. Staph epidermis were detected in (40%) of food contact surfaces mainly workers hands, knives and food utensils; pseudomonas species in (48%) mainly benches, food shelves and knives and Coliform (12%) from benches and utensils. The bacteriological findings of food prepared and served to patients revealed (52.8%) samples positive for bacterial growth, (68.4%) of these were of APC range 3×〖10〗^2- 1×〖10〗^3, whereas (31.6%)were positive for Staphylococcus aureus coagulase +ve with APC range of 3×10 – 3×102. This APC were found to be within the limits of the SSMO for acceptable ready to eat food but indicate some hygiene problems. The study recommended the hospitals to endeavor adoption of Hazard Analysis Critical Control Points (HACCP). Such approach will definitely ensure the quality and safety of food served to patients in the hospitals.

Keywords: Bacterial, Food, Hospital, Khartoum, Patients, Quality 


زر الذهاب إلى الأعلى