Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia

Milka Popović; Milan Ž Baltić; Vera Gusman; Radivoje Anđelković; Radmila Velicki; Jelena Bjelanović; Radmila Mitrović; Jelena Janjić

doi:10.2298/VSP200521050P

Milka Popović University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia
Milan Ž Baltić University of Belgrade, Faculty of Veterinary Medicine, Belgrade, Serbia
Vera Gusman University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia
Radivoje Anđelković Ministry of Defence of the Republic of Serbia, Military Health Department, Belgrade, Serbia
Radmila Velicki University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia
Jelena Bjelanović University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia
Radmila Mitrović Institute of Meat Hygiene and Technology, Belgrade, Serbia
Jelena Janjić University of Belgrade, Faculty of Veterinary Medicine, Belgrade, Serbia

DOI: https://doi.org/10.2298/VSP200521050P

Keywords: enterobacteriae, hygiene, public health, school, serbia, surface properties, staphylococcus

Abstract

Background/Aim. Establishing a food safety control system is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to examine the hygiene status of food contact surfaces and the application of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were taken from food contact surfaces, including food handler’s hands from public school canteens in Novi Sad, Serbia, over ten years (2008–2017), covering voluntary good hygiene practices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically significant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was observed. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm² significantly decreased (R²= 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R²= 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly decreased (R²= 0.442) over the years. A significantly higher (p < 0.05) percentage of workers’ hands harbored ACCs, coagulase-positive Staphylococcus, and Enterobacteriaceae above the established limits than the equipment or work surfaces. Conclusion. The results obtained showed the proper implementation of good hygiene practices concerning food contact surfaces, but the implementation of good personal hygiene practices needs enhanced supervision.

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