MICROBIOLOGICAL QUALITY AND ASSOCIATED FACTORS OF FOOD CONTACT SURFACES AT FOOD ESTABLISHMENTS IN GONDAR CITY, NORTH WEST ETHIOPIA, 2018

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.