Tenna A1*, Amare K1, Tekola H1, Woldekidan Y1, Melese D2 and Medhin G3
1Addis Ababa Health Bureau, Public Health Research and Emergency Management Directorate, Ethiopia 2Ethiopian Public Health Institute, Ethiopia 3Aklilu Lemma Institute of Pathobiology, Addis Ababa University, EthiopiaFulltext PDF
Background: Food contact surfaces are surfacing that encounter food for humans. It can harbor and introduce pathogens into food. Objective: The aim of this study was to assess the microbiological quality of food contact surfaces (utensils) from hotels and restaurants in Addis Ababa. Methods: We used cross-sectional study design in which 12 hotels and 28 restaurants were randomly selected in Addis Ababa. Swab samples from utensils of hotels and restaurants were collected (i.e., four utensils from each establishment) and analyzed over the period of three months resulting in a total of 160 swab samples. Result: Among the hotel and restaurant utensils the highest median count of log total coliform was obtained on trays (5.93log10 CFU/100 cm2 in hotels and 5.00log10 CFU/100 cm2, in restaurants). Fecal coliform and E. coli was detected in 14.37% and 3.12% of utensils, respectively. The highest median count of log S. aureus was 5.95log10 CFU/100 cm2 on tray in hotel and 5.57log10 CFU/100 cm2 on dipper in restaurant and, the median counts of log APC was 9.37log10 CFU/100 cm2 on tray in hotel and 8.51log10 CFU/100 cm2 on spoon in restaurant. Conclusion: The finding showed that there is considerable microbial load and inadequacy of washing and cleaning services in hotels and restaurants in Addis Ababa. Hence, there is a need to strengthen monitoring and supervision system is hotels and restaurants.
Microbial; Utensils; Contact surfaces
Tenna A, Amare K, Tekola H, Woldekidan Y, Melese D, Medhin G. Assessment of the Microbial Quality of Food Contact Surfaces (Utensils) of Hotels and Restaurants in Addis Ababa. Ann Microbiol Immunol. 2023; 6(1): 1028.