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P1-122 Assessment of Microbial Quality at Four Food Courts in the Greater Montreal Area

Sunday, July 26, 2015
Exhibit Hall (Oregon Convention Center)
Yasmin D'Souza , McGill University, Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program , Montreal , Canada
Brigitte Cadieux , McGill University, Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program , Montreal , Canada
Anna Colavecchio , Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program, McGill University , Montreal , Canada
Reshmi Raman , McGill University , Montreal , Canada
Lawrence Goodridge , Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program, McGill University , Montreal , Canada
Amanda Lo , McGill University , Montreal , Canada
Veeda Padamsi , Department of Food Science and Agricultural Chemistry, Food Safety and Quality program, McGill University , Montreal , Canada
Introduction: Few studies have evaluated the microbial food safety in food-courts, where increased food safety risks may be present in comparison to the average restaurant because of smaller kitchens and higher volumes of food and people.

Purpose:  The purpose of this study was to evaluate food courts as potential harbors of foodborne bacteria.

Methods: Four food-courts in the Greater-Montreal area were sampled for the presence of bacteria within a two month period in late 2014 – early 2015.  At each food-court, a total of twelve food trays (front, back and sides), six tables, and  garbage flaps on food garbage receptacles were sampled by sponging for various bacteria including total aerobic bacteria, Escherichia coli, Listeria spp., Methicillin-Resistant Staphylococcus aureus, and Enterococcus.  Bacteria were identified using classical microbiological methods including assessment of colony morphology, Gram reaction, and biochemical reactions.  In addition to bacterial testing, adenosine triphosphate (ATP) testing was also conducted.

Results: No bacteria of foodborne concern were isolated, with the exception of a single isolate of Staphylococcus aureus.  Most of the isolated bacteria were Gram positive and belonged to bacterial genera (Staphylococcus) that are regular inhabitants of human skin, indicating potential cross contamination during cleaning.  Similar bacterial species were found on trays and garbage flaps in the same food-court, indicating the potential spread of bacteria from the garbage to the trays when customers discard leftover food. Among Gram negatives, bacteria belonging to Pantoea spp. and Pseudomonas spp. were regularly isolated, regardless of the shopping mall. ATP testing indicated high levels of contamination on tables and trays, and this was generally consistent with the microbial counts observed.

Significance: These results demonstrate the lack of foodborne pathogens in the eating areas within food-courts.  Still, the high levels of potentially opportunistic bacteria isolated from tables and food trays necessitates improvements in hygiene.

Back to: Poster Session 1 – Laboratory and Detection Methods, Low-water Activity; Retail and Food Service Safety; Seafood; Communication Outreach and Education; Produce; Food Toxicology; Non-microbial Food Safety; Food Defense; Microbial Food Spoilage
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