Pathogenic microorganism monitoring in the food processing of school canteens

NIU Huimin; JIAO Qiang; LI Ruohan; LIU Zhiyong

doi:10.16835/j.cnki.1000-9817.2024194

Volume 45 Issue 6

Jun. 2024

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NIU Huimin, JIAO Qiang, LI Ruohan, LIU Zhiyong. Pathogenic microorganism monitoring in the food processing of school canteens[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2024, 45(6): 895-898. doi: 10.16835/j.cnki.1000-9817.2024194

Citation:

NIU Huimin, JIAO Qiang, LI Ruohan, LIU Zhiyong. Pathogenic microorganism monitoring in the food processing of school canteens[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2024, 45(6): 895-898. doi: 10.16835/j.cnki.1000-9817.2024194

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Pathogenic microorganism monitoring in the food processing of school canteens

doi: 10.16835/j.cnki.1000-9817.2024194

Henan Institute of Food and Salt Industry Inspection Technology/Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Zhengzhou (450003), Henan Province, China

Received Date: 2024-03-13
Rev Recd Date: 2024-04-15

Available Online: 2024-06-27

Publish Date: 2024-06-25

Abstract

Abstract

Objective To analyze the key control points of pathogenic microbial contamination during the food processing of school canteens, so as to provide a basis for effectively preventing the occurrence of campus food safety incidents. Methods In March 2023, 10 school canteens from Zhengzhou City, Henan Province were selected by convenient sampling method. A total of 300 samples were collected from the storage equipment of raw materials, production tools, staff hands, infrastructure, dining utensils and other facilities in the school canteens during the food processing process.The rapid detection method of foodborne pathogens based on isothermal multiple self-matching-initiated amplification (IMSA) technology was used to analyze the possible risk of pathogenic microorganism contamination. Fisher exact probability method was applied for the statistical analysis. Results Among the 300 samples collected, pathogenic microorganisms including Staphylococcus aureus, Salmonella and Listeria monocytogenes were detected in 5 samples, distributed in the food preparation utensils such as cutting boards, operating tables, knives and staff hands, while no pathogenic microorganisms were detected in dining utensils, raw material storage equipment and canteen infrastructure.There was no statistically significant difference between the IMSA rapid detection method and the national standard method for testing Staphylococcus aureus, Salmonella and Listeria monocytogenes(P>0.05). Compared to international method, the positive coincidence of pathogenic microorganism detected by IMSA rapid inspection system was 83.3%(5/6), the negative coincidence was 100%(n=294), and the overall consistency rate was 99.7%. Conclusions The key control points of pathogenic microbial contamination in the food processing process of school canteens mainly are the utensils in the food production process, such as cutting boards, operating tables, knives and staff hands in the food processing process of the school canteen, which could be accurately identified by the rapid detection method of pathogenic microorganism established based on IMSA technology. The quality and efficiency campus food safety supervision should be promoted to prevent the food safety events in school canteen.
- Food handling,
- Food microbiology,
- Food contamination,
- Monitoring,
- Student health services

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References(15)

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