The Authors present their two-year experience regarding an evaluation of the hygienic quality of ready-to-eat foods in a hospital foodservice, both for patients' meals and hospital staff, prepared by using the Cook Chill system. According to the microbiological parameters provided by International Guidelines, 23 of 27 food samples that were collected and analyzed were found to be satisfactory, one was acceptable and only three were unsatisfactory (two for aerobic colony count and one both for aerobic colony count and hygienic procedure). Escherchia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, and Clostridium perfringens were absent in all of the analyzed products, The study results are encouraging and confirm the need to always verify that the different phases of production of hospital meals are correctly implemented, even when the foodservice is out-sourced. This has always been considered a priority in the study hospital, where the Health Department is at the forefront both in control and verification of food safety practices and in offering training activities, especially in view of the increased susceptibility of hospitalized patients.

Quaranta, G., Sezzatini, R., Turnaturi, C., Bresa, B., Mandolini, A., Giovannetti, G., Boldrin, A., Berloco, F., La Milia, D. I., Cambieri, A., Laurenti, P., [Hospital foodservice through the Cook Chill system: a two-year experience in a University teaching hospital, Italy], <<IGIENE E SANITÀ PUBBLICA>>, 2019; 75 (1): 51-61 [http://hdl.handle.net/10807/147257]

[Hospital foodservice through the Cook Chill system: a two-year experience in a University teaching hospital, Italy]

Quaranta, Gianluigi
Primo
Writing – Original Draft Preparation
;
Sezzatini, Romina
Secondo
Membro del Collaboration Group
;
Bresa, Benedetto
Membro del Collaboration Group
;
Berloco, Filippo
Membro del Collaboration Group
;
Cambieri, Andrea
Penultimo
Membro del Collaboration Group
;
Laurenti, Patrizia
Ultimo
Membro del Collaboration Group
2019

Abstract

The Authors present their two-year experience regarding an evaluation of the hygienic quality of ready-to-eat foods in a hospital foodservice, both for patients' meals and hospital staff, prepared by using the Cook Chill system. According to the microbiological parameters provided by International Guidelines, 23 of 27 food samples that were collected and analyzed were found to be satisfactory, one was acceptable and only three were unsatisfactory (two for aerobic colony count and one both for aerobic colony count and hygienic procedure). Escherchia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, and Clostridium perfringens were absent in all of the analyzed products, The study results are encouraging and confirm the need to always verify that the different phases of production of hospital meals are correctly implemented, even when the foodservice is out-sourced. This has always been considered a priority in the study hospital, where the Health Department is at the forefront both in control and verification of food safety practices and in offering training activities, especially in view of the increased susceptibility of hospitalized patients.
2019
Italiano
Quaranta, G., Sezzatini, R., Turnaturi, C., Bresa, B., Mandolini, A., Giovannetti, G., Boldrin, A., Berloco, F., La Milia, D. I., Cambieri, A., Laurenti, P., [Hospital foodservice through the Cook Chill system: a two-year experience in a University teaching hospital, Italy], <<IGIENE E SANITÀ PUBBLICA>>, 2019; 75 (1): 51-61 [http://hdl.handle.net/10807/147257]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/147257
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