Purpose: Microbiological assessment of food production phases in mass feeding facilities as affected by HACCP implementation.
Methods: ISO methods were followed for detection of Salmonella spp., L. monocytogenes, E. coli and S. aureus. Presence of Salmonella spp., L. monocytogenes, > 10 cfu/g E. coli, and >100 cfu/g S. aureus defined an unacceptable sample. Statistical analysis included linear regression.
Results: We surveyed 28 hotels, 8 fast food and 8 catering facilities. Of ingredient samples in HACCP using (group A, 1778, samples) and not using (Group B, 1253 samples) facilities 17.4, 9.4, 10.9 1.6% and 26, 14.4, 18.3, 3.1% were unacceptable for E. coli, S. aureus, L. monocytogenes and Salmonella spp., respectively. For ready-to-eat foods in hotels of Group A (1778 samples) and Group B (1258 samples) the respective figures were 4.2, 3.3, 7.7, 0% and 29.4, 27, 8, 31.2 and 2.5%. The figures for Group A and B fast food facilities were 4.5, 1, 2.9, 0% and 9, 10.2, 15.4, 0% and for catering 0.7, 1.4, 4.7, 0% and 14, 13.2, 23.8% respectively. The unacceptable Group A and B environmental samples were 1.3, 2.6, 8.9% and 29.3, 31.1, 32.2% for E. coli, coliforms and L. monocytogenes, respectively. The difference between Group A and B for all facilities, environmental samples, ready–to-eat foods and agents was significant (p < 0.01) but not for entering ingredients (p 0.2-0.5). The percent reduction in unacceptable samples after HACCP implementation was calculated and was impressive.
Significance: The findings support universal regulatory enforcement of HACCP in mass feeding establishments.