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Evaluation of hygienic conditions of food contact surfaces in retail outlets Six years of monitoring.pdf

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Evaluation of hygienic conditions of food contact surfaces in retail outlets Six years of monitoring.pdf

LWT - Food Science and Technology 77 (2017) 67e71 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Evaluation of hygienic conditions of food contact surfaces in retail outlets: Six years of monitoring Patrizia Losito a, Pierina Visciano b, *, Marisa Genualdo a, Rosa Satalino a, Marco Migailo a, Angelo Ostuni a, Arianna Luisi a, Giorgio Cardone a a Chemiservice Srl, Via Vecchia Ospedale Strada Privata 11, 70043 Monopoli (BA), Italy b Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini,1, 64100 Teramo, Italy article info Article history: Received 23 June 2016 Received in revised form 20 September 2016 Accepted 12 November 2016 Available online 14 November 2016 Keywords: Food contact surfaces Swab Total aerobic count Salmonella Listeria monocytogenes abstract A total of 68 food contact surfaces in ?ve different retail outlets of the following food categories: raw meat (17 surfaces), ?shery products (12), deli (11), pastry (18), and dairy products (10) were monitored for hygienic conditions during the years 2010e2015. Each retail outlet was visited three times per year, except for that of dairy products which was monitored once a year. The samples were collected by hygiene swabs used on the sanitized surfaces before coming in contact with any type of food and analyzed for total aerobic count and presence of Salmonella spp. and Listeria monocytogenes. On the basis of the results, the surfaces were classi?ed according to compliance criteria with good hygienic conditions: compliant (from not detectable to 49 CFU/cm2), improvable (between 50 and 499 CFU/cm2) and not compliant (500 CFU/cm2). The highest rates of improvable or not compliant data were found in the stores of raw meat (38 and 29%, respectively) and ?shery products (23 and 31%), followed by deli (21 and 13%). As no regulatory limits have been established for food contact surfaces, the compliance