Application of HACCP system to food preparation and services kitchens in Mansoura University hostels | ||||
| Mansoura Veterinary Medical Journal | ||||
| Volume 23, Issue 2, June 2022, Page 40-47 PDF (431.46 K) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mvmj.2022.123579.1106 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Radwa assy 
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| Department of food safety, faculty of veterinary medicine mansoura university | ||||
| Abstract | ||||
| Objective: to assess to what extent the food safety principles of the Hazard Analysis Critical Control Points (HACCP) were applied at all Mansoura university hostels. Design: Descriptive study. Procedures: This was carried out through using a food safety checklist (49 attributes covering receiving, storing, preparation, cooking, holding and serving processes) and also through determining the microbiol quality of 100 samples from sterile milk, yoghurt, tabled egg and processed cheese (25 each) that were collected haphazardly from breakfast and dinner meals in Mansoura University hostels, with special reference to total bacterial and coliform count and isolation of Escherichia coli, Salmonella and Staphylococcus aureus which were identified by conventional bacteriological techniques and further confirmed microscopically and serologically. Results: The finding of the observation checklist revealed that El Gomhoria city achieved the highest score (75.51%) in all investigated dimensions. On the contrary Al Amal was (55.1%), Gehan was (55.1%) and Al Zahraa was (54.42%) obtained the lowest score. The highest total bacterial count was in plain yogurt samples, followed by processed cheese samples then table egg samples, while the lowest total bacterial count was in sterile milk samples. On the other hand, the highest total coliform count was found in processed cheese samples, followed by table egg samples then plain yogurt samples, and sterile milk samples. These results were not compatible with the Egyptian standard (2005). Also, E. coli was found in 40% of the table egg samples which represent the highest percentage, Salmonella was found in 32% of processed cheese samples, and S. aureus was found in 40% of table egg samples. While sterile milk samples were free from E. coli, Salmonella species, and S. aureus. Conclusion and clinical relevance: The general sanitary conditions concerning the production and handling of milk, dairy products and table eggs frequently introduced to the resident in Mansoura University hostels should be monitored. | ||||
| Keywords | ||||
| Food safety; HACCP; E. coli; Salmonella; Staphylococcus aureus | ||||
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