Naslov
Microbial contamination of galley : risk for crew and passengers

Autori
Mićović, Vladimir ; Stojanović, Dražen ; Benčević, Henrietta ; Bilajac, Lovorka ; Babić, Petra

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
2nd Congress of the Alps-Adria Working Community on Maritime, Undersea, and Hyperbaric Medicine : Book of Proceedings / Petri, Nadan M. - Split : Naval Medical Institute of the Croatian Navy ; Croatian Maritime, Undersea, and Hyoerbaric Society ; Regional Center for Assistance and Disaster Relief, 2006, 137-143

Skup
Congress of the Alps-Adria Working Community on Maritime, Undersea, and Hyperbaric Medicine (2 ; 3006)

Mjesto i datum
Zadar, Hrvatska, 18.10.2006. - 21.10.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ship; kitchen; microbial contamination; sanitation; HACCP

Sažetak
Ship’s galley may has a particular environment, such as lack of space and germ-free water. To better understand the dynamics of possible situations in the contamination and infection process it is not enough to analyze the ships kitchen as an isolated object. Therefore specific differences with a similar object types in food manufacturing processing and distribution chains on shore were anticipated. This study sought to analyze how these differences influence sanitation in the ship’s kitchen and which are the necessary points for hygiene improvement. Choice of controlled points in observed objects was made according the Hazard Analysis Critical Control Point (HACCP) technique. Microbial stamps were used for sampling choosen surfaces. Overall number of bacteria as pollution indicator sorted in 6 ranks was used for comparison in this study. Hands of the kitchen stuff on ships were found only in lower contamination grade (2) and (3), comparing to pubs that are serving food where 35% of samples were in the higher grades (4) and (5). 60% of operational surfaces were found in the grade (1). Serving and preparing pots were found 67% in the grade (3), which makes them significantly worse then restaurants, and again better then pubs that are serving food. Differences in the working environment of studied kitchens influence results on their hygiene. On the ship, special care should be aimed on items that cannot be washed in a dishwasher. Control system for critical points in food preparation objects has to predict detailed control of all sanitary techniques.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita

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