engleski

Microbial contamination in kitchens of ships in comparison with similar food manufacturing object types on shore

Kitchen on a ship has a particular environment, such as lack of space and germ-free water. Therefore specific differences with a similar object types in food manufacturing processing and distribution chains on shore were anticipated. This study sought to analyze how these differences influence sanitation in the ship’s kitchen and which are the necessary points for hygiene improvement. Hazard Analysis Critical Control Point (HACCP) and an overall number of bacteria as pollution indicator sorted in 6 ranks were used for comparison in this study. Hands of the kitchen stuff on ships were found only in lower contamination ranks (2) and (3), comparing to pubs that are serving food where 35% of samples were in the higher ranks (4) and (5). 60% of operational surfaces were found in the rank (1). Serving and preparing pots were found 67% in the rank (3), which makes them significantly worse then restaurants, and again better then pubs that are serving food. Differences in the working environment of studied kitchens influences results on their hygiene. On the ship, special care should be aimed on items that cannot be washed in a dishwasher.

contamination; kitchen; microbiology; ship

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