Document Type: Original Articles


1 Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran;

2 Research Center of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran;

3 Department of Medical Entomology, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran


Background: The consumption of healthy food is considered as an essential need to devoid the physical, chemical, and biological hazards. The importance of this issue is more conspicuous in places such as hospitals where people with somehow compromised immune systems are under treatment. Therefore, this research aimed to evaluate the microbiological quality of food contact surfaces in a kitchen in one of the hospitals of Shiraz University of Medical Sciences. Methods: In the present study, samples were taken from 48 food contact surfaces according to ISO 18593:2004(E) and placed into the bags containing diluting solution; they were then transferred to the laboratory for microbial analysis in the cold chain. The microbial analysis was carried out according to ISO 4833-1:2013 and BS ISO 4832:2006 for enumeration of total bacterial count and coliform. Results: Based on the results presented here, 39.6% and 85.7% of the samples showed acceptable contamination with regard to the enumeration of total bacterial and coliform count. Besides, 18.2% and 72.7 % of work surfaces groups (cutting board, table, and hand) showed acceptable contamination with regard to the enumeration of total bacterial count and coliform in comparison to the standards. Furthermore, 45.9% and 89.2% of other surfaces showed acceptable total bacterial and coliform count, respectively. Conclusion: The results showed that safe management of the kitchen, education of the staff and also improvement of the equipment used are necessary.


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