Evolution in microbiological results in food samples in a health area in the Community of Madrid, Spain (1999-2002)

• Main Authors: Nerea Fernández de Larrea Baz, Pilar Pérez Rodríguez, Amalia Martín Pérez, Julio J. Mañas Urbón, Francisco J. Fouz Uguet, Juan García Caballero, Jose Mª Ordóñez Iriarte
• Format: Article
• Language: English
• Published: Sociedad Española de Sanidad Ambiental 2004-12-01
• Series: Revista de Salud Ambiental
• Subjects: higiene alimentaria; evaluación de la exposición; condiciones higiénicas; contaminación microbiológica
• Online Access: https://ojs.diffundit.com/index.php/rsa/article/view/345
• ISSN: 1577-9572; 1697-2791

<div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><p>Introduction: In the context of the increasing relevance of food security in the field of the Public Health, the present article try to evaluate the degree of microbiological contamination in foodstuffs, and to search improvement measures.</p><p>Methods: Retrospective analysis of the results obtained from the samples of foodstuffs from industries and restauration establishements in the district 1 of the Area V of Madrid Autonomous Region between 1999 and 2002.To check the official minutes of inspections of social restauration establishements.</p><p>Descriptive analysis of the data obtained.</p><p>Results: The parameters in 116 of the 383 analysed samples (30 ́3%) were higher than permitted by law. The percentage of correct samples in the collective lunchrooms went up from 62% in 1999 to 89 ́9% in 2001 (p&lt;0 ́05).</p><p>The 32 ́8% of the altered samples were caused by the presence of patogens.</p><p>The foodsttufs with higher percentage of alteration were the dairy products, followed by the sausages. In the cooked foods, the percentage of alteration was higher in those of group A.</p><p>The primary deficiences in the social restauration establishements were the absence of non-manual accion tap, the lack of bleach suitable for alimentary use and the inadequate protection of foods.</p><p>Conclusions: In collective lunchrooms we can observe an improvement in the microbiological results; however, there are still structural and process deficiencies. The results of the other industries cannot be easily assessed due to scarcity of samples.</p><p>To use bleach suitable for alimentary use in a routine way, can be a measure to reduce the high percentage of group A contaminated foodstuffs.</p></div></div></div></div>