2008, vol. 33, br. 1-2, str. 13-16
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Mikrobiološka ispravnost kolača i sladoleda i higijensko stanje objekata za njihovu pripremu i usluživanje na teritoriji grada Niša
Microbiological features of cakes and ice-cream and hygiene conditions of facilities in which they are produced and sold in the city of Niš
aMinistarstvo zdravlja, Republička sanitarna inspekcija - odeljenje u Nišu, Niš bCentar za kontrolu i prevenciju bolesti, Institut za javno zdravlje, Niš
e-adresa: mmnatasa@medianis.net
Ključne reči: mikrobiološka kontaminacija; kolači; sladoledi; poslastičare; brisevi; higijena
Sažetak
CILJ. Rad je imao za cilj da utvrdi mikrobiološku ispravnost kolača i sladoleda iz različitih objekata za njihovu proizvodnju i promet sa teritorije grada Niša, kao i higijenske uslove u tim objektima, kako bi se utvrdili mogući uslovi za kontaminaciju ovih proizvoda. METOD. Sanitarni inspektori su uzimali uzorke kolača i sladoleda iz objekata za manuelnu proizvodnju kolača i sladoleda, poslastičara i kafe-poslastičara i iz veleprodaja industrijskih proizvođača. Istovremeno su uzimani brisevi ruku, radnih površina, opreme i pribora u tim objektima, radi utvrđivanja higijenskog stanja. Uzorci i brisevi analizirani su standardnim mikrobiološkim metodama u Institutu za javno zdravlje u Nišu. Analizirani su rezultati za 2006. i 2007. godinu a primenjena je deskriptivna epidemiološka metoda. REZULTATI. U 2006. godini ukupno je uzeto 45 uzoraka sladoleda i 33 uzoraka kolača, iz 22 poslastičare, 2 magacina veleprodaje, 13 zanatskih radnji za manuelnu izradu kolača i jedne radnje samo za promet kolača. U objektima u kojima se samo proizvode kolači, mikrobiološki neispravno bilo je 17,4% uzorkovanih kolača. U poslastičarama je 25% uzetih uzoraka kolača bilo mikrobiološki neispravno. Iz objekta u kome se samo vrši promet kolača, 50% uzetih uzoraka kolača bilo je mikrobiološki neispravno. Uzročnici mikrobiološke neispravnosti kolača bili su: UBM, Koagulaza + Staphilococcus, E. colli i Salmonella. Od ukupno 37 uzorka sladoleda iz poslastičara 16,2% bilo je mikrobiološki neispravno. Od 8 uzoraka sladoleda industrijski proizvedenih, koji su uzeti kao originalna pakovanja iz veleprodaja, svi su bili mikrobiološki ispravni. Izolovani uzročnici mikrobiološke neispravnosti sladoleda bili su UBM i E.colli. U 2006. godini, 2 puta je bio veći broj mikrobiološki neispravnih briseva u objektima u kojima se vrši manuelna proizvodnja kolača i sladoleda, nego u poslastičarama i kafe-poslastičarama. Smanjen je broj mikrobiološki neispravnih briseva u objektima za proizvodnju kolača i sladoleda, u poslastičarama i kafe-poslastičarama u 2007. godini. Najveći broj mikrobiološki neispravnih briseva bio je u objektu u kome se samo vrši promet kolača. Najčešći uzročnici mikrobiološke neispravnosti briseva bili su: Enterobacter spp., Citrobacter, Klebsiella, E. colli. ZAKLJUČAK. U 2007. godini smanjen je broj neispravnih uzoraka kolača i sladoleda iz svih objekata koji su pod sanitarnim nadzorom, kao i broj mikrobiološki neispravnih briseva. Svi uzorci sladoleda iz industrijske proizvodnje bili su u obe godine posmatranja mikrobiološki ispravni.
Abstract
AIM. The aim of the paper was to determine microbiological features of cakes and ice-cream and hygiene conditions of facilities in which they are produced and sold in the city of Niš in order to determine possible conditions for contamination of these products. METHODS. Sanitary inspectors took specimens of cakes and ice-cream from facilities for manual production, candy shops and cafés, and wholesale trades. At the same time, the smears of hands, work surface, equipment and tools were taken so as to check hygienic conditions. The specimens and smears were analyzed by standard microbiological methods in the Institute for Public Health Care in Niš. The results for the years of 2006 and 2007 were analyzed and a descriptive epidemiological method was applied. RESULTS. In 2006 the total number of 45 specimens of ice-cream and 33 specimens of cakes was taken from 22 candy shops, 2 wholesale warehouses, 13 craft shops for handmade cakes and 1 store that was just for selling of cakes. As regards the facilities where cakes were just made, 17.4% of sampled cakes were bacteriologically contaminated. 25% of specimens of cakes from candy shops were microbiologically contaminated. In the facility in which cakes were only sold, 50% of sampled cakes was contaminated. The most frequent causes of contamination of cakes were: UBM, Coagulase + Staphilococcus, E. colli and Salmonella. From the total of 37 ice-cream specimens which were taken in candy shops, 16.2% was contaminated. Of 8 specimens of ice-cream from wholesale trade, which were taken from original packages, all were microbiologically correct. UBM and E.colli were isolated as carriers of microbiological contamination. In 2006 there was twice as higher number of microbiologically contaminated smears in facilities with handmade cakes and ice-cream than in candy shops and cafés. In 2007 there was a lower number of contaminated specimens in facilities where cakes and ice-cream were made, in candy shops and in cafés. The largest number of microbiologically contaminated smears was in the facility where cakes were only sold. The most frequent causes of microbiologically contaminated smears were: Enterobacter spp., Citrobacter, Klebsiella, E. colli. CONCLUSION. As compared to the year 2006, in 2007 there was a lower number of contaminated specimens of cakes and ice-cream in all the facilities under sanitary survillence, as well as a lower number of microbiologically contaminated smears. All specimens of ice-cream from wholesale trades were microbiologically correct in both observed years.
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