000			03385nam a22002057a 4500
005			20170523091512.0
008			170523b2016 xxu||||| |||| 00| 0 eng d
041			_aeng
082			_a2728-T
100			_aRabab Akhtar (2014-VA-958) _930394
110			_cDr. Zubair Farooq _95202
245			_aMicrobiological Analysis Of Food Contact Surfaces Used In Various University Cafeterias Of Lahore
260			_c2016.
300			_a46p.;
502			_aPersonal hygiene and food contact surfaces are direct routes of cross contamination that can make food unsafe and are a major concern for food service facilities in controlling the spread of food borne pathogens. Good cleaning practices are particularly important in premises like cafeterias, preparing ready-to-eat (RTE) foods, as these foods are consumed without further cooking or processing to reduce or eliminate microorganisms. Lahore is educational capital of Pakistan where educational institutions are increasing and therefore number of students, eating meals from university cafeteria is becoming more frequent. Despite the growth of this sector, there is no effective education or training of the food handlers or hygienic control of the food sold as many of these were sealed last year due to unhygienic conditions. This study aims to evaluate the microbial status of various food contact surfaces that are used in various university cafeterias of Lahore so that recommendations could be provided and therefore risk of food poisoning cases among youth could minimize. For this study (n=120) samples were collected from food contact surfaces i.e. work tops, equipments, tools, utensils and hands of food handlers working in cafeteria of various universities of Lahore. Each sample was analyzed for microbiological tests i.e. Total Aerobic Colony Count (ACC), Total Coliform Count, Staphylococcal count and Salmonella. The microbiological quality of various food contact surfaces of university cafeterias preparing ready to eat food was determined. Results highlighted poor hygienic status of FCSs in Universities. Among 120 samples 95.28% have been poor hygiene status according guidelines. Work tops and food handler’s hands had high total plate count value. Utensils was having low bacterial load than other two surfaces. Total Coliform count on utensils was lower than other two surfaces that are work tops and food handler’s hands. Summary 40 Staphylococcus count on hands was abundant as compare to other two surfaces. In all the three microbiological tests Total Coliform Count was lower as compared to Total Plate Count and Total Staphylococcus Count. In sum the hygiene status of all the surfaces was highly unacceptable indicating that these surfaces are harboring many pathogenic bacteria that could be transferred to food that will come in contact in result of cross-contamination as food contact surfaces and one of three basic routes of cross contamination of food. It indicates that FCSs directly involve in food poisoning and food-borne outbreaks. Guidelines should be provided and implemented to reduce the risk of food contamination. Awareness and proper training and good hygiene practices are highly recommended in light of given results.
650			_aFood Safety and Control _930395
700			_aDr. Sana Ullah Iqbal _924639
700			_aProf. Dr. Aftab Ahmad Anjum _98817
942			_cTH
999			_c11084 _d11083