Abstract
Collective catering is important in the diet and nutrition of the population. However, the handling and production of these foods under unhygienic conditions could lead to food poisoning for consumers. In order to improve the microbiological quality of meals served in restaurants, surveys have been conducted with restaurant owners.
Highlights
Urbanization and the many constraints faced by urban dwellers have facilitated the emergence of new consumption patterns in the collective catering system [1]
Total coliforms are present in meats but absent in fruits
This study revealed inadequacies in hygiene for both staff and meals
Summary
Urbanization and the many constraints faced by urban dwellers have facilitated the emergence of new consumption patterns in the collective catering system [1]. It contributes to the availability of food that is ready to eat and at a good price, poor hygiene practices in these restaurants can be the source of the presence of pathogenic organisms responsible for food poisoning. Foodborne illnesses are conditions that, in general, are infectious or toxic in nature and caused by microbes that enter in the body through ingested foods [2] These foodborne diseases are a common and growing public health problem in both developed and developing countries. In order to improve the microbiological quality of meals served in restaurants, surveys have been conducted with restaurant owners
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