Microbial counts of food contact surfaces at schools depending on a feeding scheme

Abstract

The prominence of disease transmission between individuals in confined environments is a concern, particularly in the educational environment. With respect to school feeding schemes, food contact surfaces have been shown to be potential vehicles of foodborne pathogens. The aim of this study was to assess the cleanliness of the surfaces that come into contact with food that is provided to children through the National School Nutrition Programme in central South Africa. In each school under study, microbiological samples were collected from the preparation surface and the dominant hand and apron of the food handler. The samples were analysed for total viable counts, coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds. The criteria specified in the British Columbia Guide for Environmental Health Officers were used to evaluate the results. Total viable counts were high for all surfaces, with the majority of colonies being too numerous to count (over 100 colonies per plate). Counts of organisms were relatively low, with 20% of the surfaces producing unsatisfactory enumeration of S. aureus and E. coli and 30% unsatisfactory for coliforms. Yeast and mould produced 50% and 60% unsatisfactory counts from preparation surfaces and aprons, respectively. Statistically significant differences could not be established amongst microbial counts of the surfaces, which suggests cross-contamination may have occurred. Contamination may be attributed to foodstuffs and animals in the vicinity of the preparation area rather than to the food handlers, because hands had the lowest counts of enumerated organisms amongst the analysed surfaces. IntroductionThe National School Nutrition Programme (NSNP) is a South African school feeding scheme aimed at alleviating poverty and improving learning capacity of children through school feeding.1,2 The feeding scheme was introduced nationwide in 1994 and is funded through a provisional grant that is transferred to provinces according to the Division of Revenue Act as well as directives from the Department of Basic Education (DBE) and the National Treasury (Grant Framework 2010/11).3,4 The DBE coordinates and oversees the programme, ensuring adherence to policies and relevant legislation through monitoring. The Provincial Education Departments are tasked with the procurement of goods and services for the NSNP while adhering to conditions stipulated by the Grant Framework. 3,4Ntuli 5 explains that schools are funded according to a national system of ranking and funding of schools referred to as a quintile. The DBE ranks schools within quintiles according to this system, taking into account the socio-economic circumstances (such as inequality and poverty) of learners and schools. For example, schools rated at the lowest quintiles (1 and 2) receive more funding than schools ranked higher based on the Norms and Standards for Funding Schools. 5 The schools targeted for the NSNP are primary and secondary schools ranked in quintiles 1 to 3. 3Similarly to other confined environments, th...

Evaluating food safety and hygiene knowledge and practices among foodservice staff of feeding scheme in the primary schools in Soweto, South Africa

“…Barriers such as time constraints, lack of communication, insufficient resources, and dysfunctional leadership are considered to be significant constraints (Rowell, Binkley, Alvarado, Thompson, & Burris, ) that lead the food handler to fail to maintain food safety standards. Nhlapo, Lues, and Groenewald () and Asiegbu, Lebelo, and Tabit () mentioned in their reports that food handlers in schools and individuals who are responsible for food handling need to get trainings and workshops to maintain acceptable food safety and hygiene standards. Asiegbu et al () further stated that improper handling of foods is responsible for most cases of foodborne illness and training for caterers has proven to improve food hygiene knowledge and awareness.…”

Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana

“…The benefits of providing meals to school going age children by administrators are to ensure that students have good health and development and also to encourage continued education (Santana et al, 2009, WHO, 2002, Oranusi et al, 2007, Nhlapo et al 2014. Foodborne illness causes economic loss to countries world over and Ghana is not an exception.…”

“…In Italy, the estimated number of children benefiting from state school catering services is 2,700,000 (Marzano and Balzaretti, 2013), in Wales 77,627 pupils out of 495,000 are entitled to free school meals and the aim is to provide best health care possible through the provision of safe drinking water and adequate and nutritious meals in a safe environment (Meldrum et al 2009). The National school feeding scheme in South Africa equally aims at alleviating poverty and to improve learning capacity of children (Nhlapo et al, 2014). Whilst an estimated 1,000,000 pupils in basic education from poorest areas in Ghana are given one hot meal (lunch) per day in school through the Ghana School Feeding Programme (GSFP) to supplement breakfast and dinner from home, boarding students from Senior High Schools (SHS) in the country are given three…”

“…Foodborne diseases (FBD), an outcome of poor hygiene practices (Dablool et al 2014, Sumner et al, 2011, Panisello et al, 2000 are reported internationally in schools which tends to defeat the aims of quality food provision. The confined nature of the school environment favours direct transmission of diseases among individuals and may last for up to 3 to 5 days (Nhlapo et al 2014). This interrupts education and affects growth and development with persistent occurrence in children (Rodriguez-Caturla et al 2012).…”

“…Ryu et al (2011) recommended the introduction of HACCP to improve food safety in Korean schools. Food stored out of recommended storage temperature and time could encourage spoilage and growth of pathogenic microorganisms to cause disease Nhlapo et al (2014). equally reported on the absence of readily available hand washing facilities for kitchen staff in South African schools which they reported hindered good hand hygiene practice.…”