Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria
Ragab, G., El-Barrawy, M., Meheissen, M. (2020). Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria. EKB Journal Management System, 50(2), 101-105. doi: 10.21608/jhiph.2020.109128
Gilan M. Ragab; Mohamed A. El-Barrawy; Marwa A. Meheissen. "Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria". EKB Journal Management System, 50, 2, 2020, 101-105. doi: 10.21608/jhiph.2020.109128
Ragab, G., El-Barrawy, M., Meheissen, M. (2020). 'Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria', EKB Journal Management System, 50(2), pp. 101-105. doi: 10.21608/jhiph.2020.109128
Ragab, G., El-Barrawy, M., Meheissen, M. Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria. EKB Journal Management System, 2020; 50(2): 101-105. doi: 10.21608/jhiph.2020.109128

Evaluation of the Microbial Quality of Food Served in a University Hospital in Alexandria

Journal of High Institute of Public Health
Article 5, Volume 50, Issue 2, August 2020, Page 101-105  XML PDF (443.97 K)
Document Type: Original Article
DOI: 10.21608/jhiph.2020.109128
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Authors
Gilan M. Ragab1; Mohamed A. El-Barrawy email 2; Marwa A. Meheissen3
1Fellow of Microbiology Department, High Institute of Public Health, Alexandria University, Egypt
2Department of Microbiology, High Institute of Public Health, Alexandria University, Egypt
3Department of Medical Microbiology and Immunology, Faculty of Medicine, Alexandria University, Egypt
Abstract
Background & Objective(s): Foodborne illness is a serious health-related problem especially in hospitalized patients.
The present study aimed to evaluate the bacterial contamination of meals served in a university hospital in Alexandria, Egypt.
Methods: This cross-sectional study covered 280 samples of processed and non-processed food that were randomly taken from various wards, from a university hospital in Alexandria. All samples were exposed to aerobic plate count using pour plate method. Multiple tube dilution approach was used to detect and enumerate total coliforms, fecal coliforms, and Escherichia coli (E. coli).
Results: The total plate count (TPC) of the 280 samples ranged from 2.2x102 to 4.4x1011 CFU/g. Tomatoes had the highest mean value 9.98x109 CFU/g, while bread exhibited the lowest mean value 2.5 x102 CFU/g. The fecal coliform (FC) count for processed and non-processed food showed unsatisfactory results in 24.3% and 42.0 % (reviewer 2 comment A6) respectively. E. coli were detected in 7.1 % of processed and 30.6% of non-processed samples.
Conclusion: The considerable unsatisfactory level of E. coli in some of the tested samples is augmenting the need to improve food preparation, handling, storage, and distribution in the hospital.
Keywords
Microbial quality of food; University hospital; Coliforms; E. coli
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