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231449

Safety of Students' Meals Served in a Kitchen of Alexandria University Hostels

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Last updated: 03 Jan 2025

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Abstract

A total of 69 food handlers were interviewed to assess their food safety knowledge where a pre-designed questionnaire was filled, among them fifty-five were observed for their food handling practices where a food sanitation checklist was filled. A total of 42 food samples were collected during serving for microbiological analysis. The majority of food handlers were males representing 89.9% compared to seven females [10.1%]. The mean age of the interviewed food handlers was 39.39 ± 10.94 years. Most of the interviewed food handlers showed satisfactory knowledge concerning personal hygiene, food equipment and utensils, food premises, insect control and waste disposal as well as total food safety parameters comprising 72.5%, 56.5%, 92.8%, 79.7% and 53.6%; respectively, while most of them were fair in their knowledge concerning food contamination, food-borne diseases and food handling parameters comprising 58.0%, 62.3% and 56.5%; respectively. Most of the observed food handlers were fair in their total food handling practices, personal hygiene, as well as their practices concerning cleaning of equipment and utensils and handling of cooked foods comprising 94.5%, 96.4%, 71.4% and 53.8% of the observed handlers; respectively, while most of them were classified as good for their cooking practice [88.2%] and bad for their practice concerning handling of raw materials [78.3%]. The highest mean aerobic mesophilic count [1.6x10 CFU/g], coliform count [1.2x104 m.o./g] and Staphylococcal count [1.2 × 10 CFU/g] were found among green salad samples, in the meantime the lowest mean coliform count was found among cooked rice, cooked vegetables, cooked macaroni and roasted kofta where a mean count of 2, 2, 4 and 5 m.o./g was found; respectively. On-job training programs should be launched to food handlers and food samples should be collected periodically from the served meals to assess their safety.

DOI

10.21608/jhiph.2001.231449

Keywords

safety, Students' Meals, Kitchen, Alexandria University Hostels

Authors

First Name

Mohamed

Last Name

Fawzi

MiddleName

-

Affiliation

Nutrition Department, Food Hygiene and Control, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Naglaa

Last Name

Gomaa

MiddleName

F.

Affiliation

Nutrition Department, Food Hygiene and Control, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Adel

Last Name

Omara

MiddleName

A.

Affiliation

Nutrition Department, Food Hygiene and Control, Alexandria, Egypt

Email

adelomara@hotmail.com

City

-

Orcid

-

First Name

Mona

Last Name

Ahmed

MiddleName

H.

Affiliation

Department of Biostatistics, High Institute of Public Health, Alexandria University, Egypt

Email

-

City

-

Orcid

-

Volume

31

Article Issue

3

Related Issue

32843

Issue Date

2001-07-01

Receive Date

2022-04-17

Publish Date

2001-07-01

Page Start

487

Page End

504

Print ISSN

2357-0601

Online ISSN

2357-061X

Link

https://jhiphalexu.journals.ekb.eg/article_231449.html

Detail API

https://jhiphalexu.journals.ekb.eg/service?article_code=231449

Order

4

Type

Original Article

Type Code

511

Publication Type

Journal

Publication Title

Journal of High Institute of Public Health

Publication Link

https://jhiphalexu.journals.ekb.eg/

MainTitle

Safety of Students' Meals Served in a Kitchen of Alexandria University Hostels

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Type

Article

Created At

22 Jan 2023