Naslov
Microbiological Quality of Food in Dubrovnik- Neretva County between 2011 and 2015

Autori
Ljevaković-Musladin, Ivana ; Lakić, Mato ; Levak, Stefani

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th Croatian Congress of Microbiology with International Participation, Book of Abstracts, June 15-18, 2016, Sveti Martin na Muri, Croatia / Antolović, Roberto - Zagreb : Hrvatsko mikrobiološko društvo, 2016, 42-42

ISBN
978-953-7778-13-2

Skup
6th Croatian Congress of Microbiology with International Participation

Mjesto i datum
Sveti Martin na Muri, Hrvatska, 15.06.2016. - 18.06.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
Microbiological quality ; food ; food safety ; Dubrovnik-Neretva county

Sažetak
Food safety is an important issue of tourist offer, especiallly in a city like Dubrovnik (Croatia) and its county with more then 10.000 tourists per day. Microbiological hazards in foodstuffs form a major source of food-borne diseases in humans. The aim of this study was to evaluate the microbiological quality of food offered by local food business operators in Dubrovnik-Neretva county between 2011 and 2015. Food has been randomly selected and sampled in hotels, restaurants, stores and institutional food operators. Analysis have been conducted according to Croatian National Guidelines on microbiological criteria for foodstuffs. Total of 10.656 samples have been tested. Of all 10.656 samples 1.435 (13, 5%) samples were unsatisfactory. Aerobic colony count has been the most frequent unsatisfactory parameter ; found in 1.144 (10, 7%) samples, very often in combination with other microorganisms. Results showed unsatisfactory levels of Enterobacteriaceae in 917 (8, 6%) samples, coagulase-positive staphylococci in 191 (1, 8%) samples and Escherichia coli in 38 (0, 4%) samples. Among pathogen microorganisms, Salmonella infantis has been detected in 3 (0, 03%) samples of fresh polutry. L. monocytogenes has been found in 7 (0, 07%) samples ; smoked salmon (2), soft cheese (2), cheese cake (1), cooked pasta (1) and sliced industrial sausage (1). The food types with the poorest microbiological quality were: ready-to- eat food, cream cakes, sliced sausages and cold entrees. Poor microbiological quality is due to poor hygiene handling during and after preparation and inadquate temperature during storage. Microbiological quality of food in Dubrovnik-Neretva county is constantly improving. According to statistical analysis by χ2- test, there is statistically significant difference between 2011 and 2015 (p<0, 05) with downward trend of unsatisfactory results. Difference is belived to be due to implemented HACCP system procedures and good hygiene procedures which finally became routine of food business operators during years. We consider food in our county relatively safe since in 5- year period pathogen bacteria has been isolated in only 10 (0, 1%) of all 10.656 samples. Epidemiological data are also in favor of that conclusion since there had been no larger outbreak in relation to food from local food business operators.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija

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