Abstract:
Abstract
Introduction: Many food spoilage microorganisms are able to attach to food contact
surfaces and remain viable even after cleaning and sanitation. Various components
of the processing plant and in particular the food contact surfaces may easily
become contaminated by microbial flora and pathogenic microorganism.
The objective: the main objective of the study was to assess microbiological quality
of food contact surfaces and associated factors of food establishments in Gondar
city, 2018.
Methods: Facility based cross sectional study design was conducted to investigate
microbiological quality of food contact surfaces and associated factors from March 5
to May 20, 2018. Microbiological quality of 294 surfaces from 98 randomly selected
facilities in Gondar city were determined in 3 months period. The swab technique,
standardized questionarries and observational checklists were used to collect the
data. The data were entered using EPI INFO version 7.0.1 and cleaned before
transferring to SPSS version 20 statistical packages which was used for data
management and analysis. Bivariable and multivariable logistic regression model
was fitted to analyze the association of independent variables and independent
variables.
Result: The majority (65.2%) of food contact surfaces sampled in Gondar city food
establishments was not within the recommended standard of (? 5 CFU cm -2) and the
result depends on training of food handlers, number of washing sink, inspections of
the food establishments and accessibility of running water. The results set a
representative picture of the actual situation of food establishments’ Microbiological
quality of food contact surfaces and foodborne diseases transmission via food
contact surfaces.
Conclusion and recommendation: There is heavy contamination of the food
contact surfaces by indicator and pathogenic microorganisms. Food establishments’
owner and concerned bodies should work on training, inspection of food
establishments, increase water accessibility which enables controlling and
preventing occurrence of food borne illnesses among consumer.
