Evaluation of the Hygiene of Food Contact Surfaces in Food Establishments

Microbiology — 2025, Undergraduate

This study evaluated the hygiene of food contact surfaces in selected food establishments. Swab samples were collected from tables, cutting boards, and utensils and analysed for microbial counts and indicator organisms. The findings revealed that a substantial proportion of surfaces exceeded acceptable contamination limits, with coliform and staphylococcal counts higher on frequently reused items. The study observed gaps in cleaning protocols and sanitisation. It recommends documented cleaning schedules, sanitisation training, and routine surface monitoring.

Report a problem with this project