Food safety and microbiological quality in school settings: theoretical foundations from public health
Keywords:
school meals, healthy menus, nutritional status, adolescentsAbstract
Introduction: Foodborne illnesses (FBIs) are a public health problem and a risk in school settings, where frequent consumption of outside food and poor hygiene practices highlight the importance of food safety and microbiological quality. Objective: To analyze the available scientific evidence on the microbiological quality of food in school settings and the role of informational and educational strategies in the prevention of FBIs in student populations. Methodology: A descriptive narrative review of scientific literature was conducted. The search included empirical articles, regulatory documents, and institutional reports related to microbiological contamination of food and surfaces, food hygiene practices, and educational programs in educational institutions and their surrounding areas. The information was organized and analyzed thematically, prioritizing studies conducted in school contexts. Results: The reviewed evidence shows a recurrent presence of microbiological contamination in ready-to-eat foods sold in school settings, as well as deficiencies in the knowledge and hygiene practices of both students and food vendors. Furthermore, it was identified that educational interventions contribute to improving knowledge about food safety. However, their effectiveness is limited when not accompanied by continuous monitoring, regulatory oversight, and institutional strengthening. Conclusion: The microbiological quality of food, along with sustained education and health surveillance, is key to preventing foodborne illnesses in schools, requiring comprehensive approaches that integrate microbiological assessment, health education, and regulation, strengthen safe school environments, and protect student health.
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