Microbial profile of food contact surfaces in foodservice establishments

Abstract

Purpose

The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia.

Design/methodology/approach

The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments.

Findings

Highest share of results=2 log₁₀ CFU/cm² were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log₁₀ CFU/cm² for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log₁₀ CFU/cm² were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log₁₀ CFU/cm² while cutting boards had the majority of results between 1 log₁₀ CFU/cm² and 2 log₁₀ CFU/cm².

Research limitations/implications

Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics.

Practical implications

This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations.

Originality/value

The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.

Citation

Djekic, I., Kuzmanovic, J., Andjelkovic, A., Saracevic, M., Stojanovic, M.M. and Tomasevic, I. (2016), "Microbial profile of food contact surfaces in foodservice establishments", British Food Journal, Vol. 118 No. 11, pp. 2666-2675. https://doi.org/10.1108/BFJ-05-2016-0190