تقييم مستوى أداء الخدمات الغذائية والجودة الميكروبيولوجية للوجبات الغذائية المقدمة في مستشفى الجلاء التعليمي-بنغازي

الملخص EN

Food contamination, especially in health care facilities, is a danger that leads to a deterioration in the health status of the patients and the medical and paramedical staff working in those facilities.

the current study aims to assess the quality of food services provided at al-Jalaa teaching hospital in Benghazi in the year 2021 by evaluating the extent to which food hygiene requirements and food safety and quality systems are applied in the kitchen, and conducting microbiological analyses to detect the presence and identification of pathogenic bacteria on samples of kitchen surfaces and food meals.

samples were collected during two different periods of 6 months each.

80 samples were collected from staff and surfaces in the kitchen (40 samples per period) and 56 samples from food meals (28 samples per period).

the results of the evaluation of the first period showed that the average level of performance was 50% 6.38%, and the average compliance with hygiene requirements was 47% ± 1.13, which are lower and with a significant difference from the minimum levels required, which are 75% and 85%, respectively.

the results of detecting the presence of pathogenic bacteria also showed contamination of various surfaces in the kitchen and even food meals with four types of pathogenic bacteria : Klebsiella pneumoniae.

Staphylococcus aureus, Acinebacter baumannii and Escherichia coli.

the second period witnessed the implementation of the necessary corrective measures and re- evaluation by a specialized team, which led to an improvement and an increase in the average level of performance to 92.66% ± 5.71, and the average level of compliance with hygiene requirements to 92% ± 0.48.

this reflected positively on the number of pathogenic bacteria, which became much less, as only klebsiella pneumoniae was isolated.

we conclude that food safety and quality systems approved by specialized organizations, such as the HACCP system, must be applied to reduce food contamination, especially in hospitals.

it is also nessasary to develop and implement training programs on food safety and quality for all those associated with the task of preparing and distributing food in hospitals to reduce food contamination and associated diseases.