Microbiological quality and risk of infection for the consumption of sandwiches made in university food services in Culiacan, Sinaloa, Mexico
Keywords:
Infection, Safety, Microorganisms, RiskAbstract
Sandwiches are a popular food in universities because they are easy to eat. Therefore, safety concerns pose a threat to disease development. This study investigated the microbiological quality and infection risk associated with eating sandwiches prepared in university dining halls in Culiacán, Sinaloa, Mexico. Forty sandwich samples were collected from five food services (n = 8 each). Microbiological quality was assessed by detecting and/or measuring Listeria monocytogenes (LM), Salmonella (SE), Staphylococcus aureus (SA), Escherichia coli (EC), total coliforms (CT), aerobic mesophiles (MA), fungi and yeasts (HL). The infection risk from eating sandwiches (165 g per serving) was estimated based on the concentrations of EC or SA. Additionally, a descriptive survey on sales practices was conducted. The survey identified the loss of the cold chain for perishable supplies and the display of the sandwiches outdoors as risk factors. MA (98 %), SA (98 %), EC (95 %), TC (88 %), and HL (95 %) were found in the samples, with their levels varying between food services (P <0.05). The presence of LM and SE was ruled out. The average risk from eating a sandwich contaminated with SA and CD was 13.6/1,000 and 48.4/1,000 infection cases, respectively. Food preparers are advised to reinforce good hygiene practices to ensure food safety and quality and minimize the risk of infection in the population.
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