Hygienic practices and occurrence of coliforms and Staphylococcus on food at a public hospital in Kenya
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Date
2010-02
Authors
Githiri Margaret, Margaret
Okemo, P. O.
Kimiywe, Judith
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Abstract
Objective: To establish the food hygiene practices that are associated with occurrence of Coliform and
Staphylococcus pathogens on fried chicken at a public hospital in Kenya.
Methodology and results: Samples of fried chicken were collected immediately after preparation and 15 min
before service from the four kitchens at the Kenyatta National Hospital.The samples were analysed for total
viable counts (TVC) of coliforms, Escherichia coli and Staphylococcus aureus, in order to assess the levels
of contamination and relate this to the food handling practices. The total counts were obtained by
multiplying the average counts with the dilution factor. This was then expressed as colony forming units per
gram of food. The results indicated that pathogens were not present on food immediately after cooking.
However, before service, 10% of the food samples exceeded the acceptable TVC limit of 106 CFU/g while
7.5% exceeded coliform limit of 102 CFU/g and 10 CFU/g of E. coli, respectively. S. aureus was found in
one out of forty samples and this was significant since the organism is often implicated in food poisoning.
ANOVA tests indicated no statistical difference between the TVC, mean coliform count and mean E. coli
counts from the four kitchens (p>0.05).
Conclusion and application of findings: These results indicate that there is higher probability of food being
contaminated before service. Contamination may result from handling cooked food with contaminated
hands, equipment or utensils. The findings have implications for all institutions that handle food including
hospitals, schools, colleges, hotels and restaurants. It is concluded that food requires special handling in
hospital environment since there is a higher chance of contamination. Cooks, cateresses and people
handling food in hospitals must be well trained and should be careful so as to avoid contaminating food
which could lead to sickness or poisoning of patients.
Description
Available at www.m.elewa.org/JABS/2010/27/3.pdf
Keywords
Hygienic practices, occurrence of coliforms, Staphylococcus, public hospital, contamination
Citation
Journal of Applied Biosciences 27: 1727 - 1731