Knowledge of Safe Food Temperature among Restaurant Supervisors in Dammam, Saudi Arabia

Abstract

Foodborne diseases are usually caused by consuming foods that are stored at an inappropriate temperature. This study aims to evaluate the knowledge of safe food temperature control among restaurant supervisors of Dammam city, Saudi Arabia. A cross-sectional study was carried out during January 2019 to May 2019. A close-ended questionnaire was used to assess knowledge and source of information about food temperature control from restaurant supervisors. The response rate of the study was 97 (80.8%). Demographic profile and knowledge scores of restaurant supervisors are reported as percentage. Chi-square test was used to compare group differences in knowledge. p value <0.05 was considered significant. Restaurant supervisors had good knowledge about safe temperature for cold food (93.8%) and storing food in the freezer (83.5%) and in the refrigerator (79.4%), while they had poor knowledge of safe temperature for hot food (14.4%) and the range of temperature in which bacteria grow rapidly (danger zone temperature) in food (15.5%). All restaurant supervisors reported food and environmental inspector as their main source of information about food temperature control. Restaurant supervisors’ education level and place of work showed a significant association with safe temperature for storing food in the refrigerator and the best method to check safe cooking temperature. The high percentage of lack in the knowledge of safe temperature control for hot foods and danger zone temperature among restaurant supervisors is of great concern for public health as it exposes the customers to foodborne illnesses. The study results emphasize on the necessity to conduct education and training programs for restaurant supervisors to improve the quality of food served to consumers and protect them from foodborne illnesses and food poisoning.

Prevalence of food thermometers usage and temperature control in restaurants in Dammam, Saudi Arabia

“…Our previous study conducted with restaurant managers revealed that they had a fair‐to‐good level of knowledge about the internal temperature of cooked meat and the best method to check for safe cooking temperature, that is, using a thermometer and a cold food storage temperature (Al‐Mohaithef et al, 2021 ). Therefore, the employment of a well‐qualified manager in the restaurant can help in effective time temperature control management.…”

Antibiofilm properties of bioactive compounds from Actinomycetes against foodborne and fish pathogens

“…The temperature stability of the crude Actinomycetes extracts were incubated in a water bath for 24 h at 4 °C, 25 °C, 35 °C, 45 °C, 55 °C, and 65 °C. The post-treatment extracts were tested to determine their ability to inhibit and destroy biofilms [28][29][30]66 . For biofilm inhibition test, 100 µL of crude extracts and 100 µL of bacterial cultures (OD 600 = 0.132) were transferred into 96-well microtiter plates then incubated at pathogens' respective temperatures for 24 h. Meanwhile, for biofilm destruction test, 100 µL of bacterial culture were transferred into 96-well microtiter plates then incubated at pathogens' respective temperature.…”