Abstract
ObjectiveThe study aimed to investigate the contamination of foodstuffs and food served to patients in Farhat-Hached Teaching Hospital, Sousse (Tunisia) and to identify the different incriminated bacteria. Patients and methodsBetween 2005 and 2010, we appraised 628 samples. Samples were collected throughout the food chain (261 samples of food and 166 surfaces, 130 samples on equipment and materials and 71 on the hands). Results are interpreted according to the standards and legal requirements of the Official Journal of the French Republic. ResultsThe average proportion of bacteriological contamination was 30%. The distribution of non-compliance for each of the four phases of meal preparation decreased gradually from 2005. Many types of bacteria were implicated: flora aerobic mesophilic, total and fecal coliforms, sulphite-reducing anaerobes, Staphylococcus aureus and Salmonella. ConclusionAccording to this study, the risk of foodborne collective illness seems intense. It is therefore mandatory to proceed with the implementation of an approach to reduce the risk of contamination through, inter-alia, the application of good hygiene practices to work towards the implementation of the food safety system preventive (ISO 22000) based on the principles of HACCP.
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