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Food safety measures in long-term care facilities (LTCFs) are being improved by the introduction of quality control management systems during food production and by the implementation of good manufacturing practices. This study was conducted in LTCFs (geriatric homes) in Andalusia, Spain, during 2008 and 2009 to evaluate sanitary conditions and the microbiological quality and safety of salads and cooked meat products served. A regulation-based checklist was applied to the evaluated centers. Samples of ready-to-eat foods (n = 60) were examined for mesophilic aerobic bacteria (MAB), total coliforms, coagulase-positive staphylococci (CPS), Escherichia coli, Listeria spp., and Salmonella. In parallel, food contact surfaces (working tables, cutting boards, sinks, and faucets) were swabbed and analyzed for MAB and Enterobacteriaceae. The air quality in processing rooms, near sinks, and in canteens also was measured through an active air sampling method for MAB and Staphyloccocus spp. The results obtained revealed some deficiencies regarding handling practices and sanitary conditions tested (i.e., use and change of gloves, hand washing, and cleanliness of work surfaces). The microbial safety of foods examined indicated the absence of pathogens. Average levels of coagulase-positive staphylococci were below 10² CFU/g, and prevalence of E. coli was 6.3% in samples collected. Surface counts were higher on cutting boards and faucets, indicating insufficient cleanliness procedures. This study provides a descriptive analysis of the sanitary conditions of food service systems in LTCF, and this information can help risk managers to better define control measures needed to prevent foodborne infections.

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The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final products. while maintaining the appearance of freshness of fruits. In this work, logistic regression models for non-adapted and acid-adapted Clostridium sp. strains were developed in laboratory medium to study the influence of pH, NaCl (%) and time on the probability of germination of their spores. A Clostridium sporogenes cocktail was not able to germinate at pH < 5.0, although the adaptation of the strains produced an increase in the probability of germination at 5.0–5.5 pH levels and 6% NaCl concentration. At acidic pH values (5.0), the adapted strains germinated after 10 days of incubation, while those which were non-adapted required 15 days. At pH 5.75 and with 4% NaCl, germination of the adapted strains took place before 7 days, while several replicates of the non-adapted strains did not germinate after 42 days of storage. The model was validated in natural green olive brines with good results (>81.7% correct prediction cases). The information will be useful for the industry and administration to assess the safety risk in the formulation of new processing conditions in table olives and other fermented vegetables.

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