Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Abstract

Background: The main purpose of this study was to determine the microbial contamination and chemical quality of food prepared in the central restaurant of the Hamedan university of medical sciences. Objectives: The main purpose of this study was to determine the microbial contamination in- cluding coliforms and pathogenic bacteria in food cooking and serving center of the Hamed- an University of Medical sciences. Materials and Methods: In this cross-sectional study, 150 food samples were randomly ob- tained from the central restaurant of the Hamedan university of medical sciences and con- sequently evaluated for bacterial and yeast contamination using the American public health association (APHA) and food and drug administration (FDA) standard methods. In addition, the chemical quality and outward status of food were assessed. Statistical analysis was done using SPSS software (version 16.0) and descriptive and analytical statistics were used. Results: Rice, vegetable pot roast and kebab had the highest total bacteria and coliform count. The total bacteria averages and coliform count for rice were 1.314 × 105 CFU (Colony Forming Units)/g and 1.82 × 104 CFU/g respectively. Twenty one point four percent, 60% and 20% of rice, vegetable pot roast and kebab tested samples were contaminated with E. coli, respectively . Significant differences were observed among total bacteria, coliforms and yeast counts of dif- ferent meal samples (P = 0.02). Conclusions: The results of the present study demonstrated that none of the tested samples were contaminated with Salmonella and Listeria monocytogenes. Improving methods for cooking and food processing, prevention of the secondary bacterial contaminations, contin- uous monitoring and surveillance of food processing are of great importance as preventive measures of food contamination. Implication