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

Gianluigi Quaranta, Patrizia Laurenti, Romina Sezzatini, Benedetto Bresa, Filippo Berloco, Andrea Cambieri, Cinzia Turnaturi, Alessandro Mandolini, Giorgio Giovannetti, Antonella Boldrin, Daniele Ignazio La Milia

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

[Ita:]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.
Titolo tradotto del contributo[Autom. eng. transl.] [Hospital foodservice through the Cook Chill system: a two-year experience in a University teaching hospital, Italy]
Lingua originaleItalian
pagine (da-a)51-61
Numero di pagine11
RivistaIGIENE E SANITÀ PUBBLICA
Volume75
Stato di pubblicazionePubblicato - 2019

Keywords

  • Foodborne illness, hospital foodservice, cook chill system.

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