Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia

Abstract

The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety.

Keywords:  Microbial contamination; Food handler; Hygiene; Cross-contamination; Swabbing; Bioluminescence

Highlights

• Monitoring cleanliness and disinfection was assessed by culture methods and ATP detection

• The cutting board was the surface with the highest level of microorganisms

• Food contact surfaces were not contaminated but contained a high load of organic matter

• No significant positive correlation between culture methods and ATP detection was found