The microbiological quality of food in hospitals kitchen in Khartoum State, Sudan

Hilwa Hamid Bajin Salam Hilwa Hamid Bajin Salam,Fatima Fadul Ali Fatima Fadul Ali,Abeer Magthop Mohammed Abeer Magthop Mohammed,Ekram Adam Eldoom Ekram Adam Eldoom

doi:10.30574/msabp.2021.3.1.0033

Hilwa Hamid Bajin Salam Hilwa Hamid Bajin Salam, Fatima Fadul Ali Fatima Fadul Ali + Show 2 more

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https://doi.org/10.30574/msabp.2021.3.1.0033

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Abstract

An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of microbial quality in (12) hospital. Samples taken from meals, hands, environment, surfaces, equipment, and utensils before and after interventions and measuring results. Questionnaires were filled out with interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indication 0.000 at the level (0.05). The results showed that the lack of quality of kitchens in buildings, equipment, utensils, hand facilities and no periodic inspection for raw materials. The study concluded that taken samples has an effective impact on microbial quality. The study recommended that the ministry of health and hospitals to commitment to take samples periodically.

Highlights

The results showed that the lack of quality of kitchens in buildings, equipment, utensils, hand facilities and no periodic inspection for raw materials
Bacterial counts in prepared food or water is a key factor in assessing the quality and safety of food, and can reveal the hygiene level adopted by food handlers in the course of preparation of such foods [4]
Data presented in Table (2) shows that an adequate ventilation in 6(50%), an adequate lights 8(66.7%), only two hospitals (16.7%) had washing hand facility and three hospitals had food storage and personal hygiene procedure (25.0%) These results agree with the study that conducted in Kenya by Nyamari, 2013, which aimed to identify gaps with regard to status of the hospital kitchen, status and storage of equipment, some aspects of personal hygiene and sanitation and vector control [12]

Summary

Introduction

Kitchens should be part of a structured and organized department that provides nutritional assistance by preparing high quality meals with standards of food safety [1]. The measurement of the safety of foods has relied on evaluation of the microbiological quality of foods [2, 3]. Bacterial counts in prepared food or water is a key factor in assessing the quality and safety of food, and can reveal the hygiene level adopted by food handlers in the course of preparation of such foods [4]. In developing countries, monitoring the microbial safety of foods is not routine practiced, due to a lack of infrastructure and effective food safety regulations and standards [7].

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