Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

Đjekić, Ilija; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M.; Tomašević, Igor

doi:10.1111/jam.13211

Cited by 8 publications

(8 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Extreme weather events such as floods and droughts may lead to contamination of soil, agricultural lands, water and food and animal feed with pathogens, chemicals and other hazardous substances, originating from sewage, agriculture and industrial settings (Tirado et al, 2010). Djekic et al (2016b) In general, main stream environmental research in food industry can be categorized as product, process or system oriented. Product based perspective focuses on a specific food and its environmental impact throughout the food chain/life cycle.…”

Section: Climate Change and Food Safetymentioning

confidence: 99%

Review on environmental models in the food chain - Current status and future perspectives

Đjekić

Sanjuán

Clemente

et al. 2018

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

Section: Climate Change and Food Safetymentioning

confidence: 99%

Review on environmental models in the food chain - Current status and future perspectives

Đjekić

Sanjuán

Clemente

et al. 2018

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…On the other hand, higher precipitation might allow development of environmentally mediated bacteria transmission pathways (Lal, Hales, French, & Baker, 2012) and consequently greater TPC. Relationship between various hygienic indicators and climatic conditions, mostly temperature and precipitation, have been confirmed in various studies (Djekic et al, 2016). It has been shown that climatic conditions have an impact on food safety as well as on the prevalence of foodborne diseases under certain circumstances (Bezirtzoglou, Dekas, & Charvalos, 2011;Jacxsens et al, 2010).…”

Section: Introductionmentioning

confidence: 80%

Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

Đjekić

Miočionović²,

Bojčevski³

et al. 2020

IJFS

Self Cite

View full text Add to dashboard Cite

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 °C (p<0.05) and during periods with accumulated precipitation over 4.2 mm (p>0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p<0.05) and accumulated precipitation was below 3.1 mm (p>0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

show abstract

“…and the Firmicute/Proteobacteria ratio were observed by the warmer or colder seasons (Supplementary Figure 2). Similarly, Djekic et al (2016) reported that the climate condition in foodservice establishments affects the presence of hygiene indicators, such as Enterobacteriaceae and Staphylococcus.…”

Section: Discussionmentioning

confidence: 98%

Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility

et al. 2021

View full text Add to dashboard Cite

Bacterial contamination of food-contact surfaces can be a potential risk factor for food quality and safety. To evaluate the spatial and temporal variations of the potential cross-contamination routes, we conducted a biogeographical assessment of bacteria in a foodservice facility based on the diversity of microflora on each surface. To this end, we performed high-throughput amplicon sequencing of 13 food-contact and non-food contact surfaces in a foodservice facility throughout a year. The results showed that Bacillus, Acinetobacter, Streptophyta, Enterobacter, Pseudomonas, Serratia, Enhydrobacter, Staphylococcus, Paracoccus, and Lysinibacillus were the dominant genera found on the kitchen surfaces of the foodservice facility. Depending on the season, changes in Firmicute/Proteobacteria ratios were observed, and the fan becomes the main source of outdoor air contamination. The microbial flow associated with spoilage was also observed throughout food preparation. Taken together, our results would be a powerful reference to hygiene managers for improvement of food processes.

show abstract

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

Abstract: This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions.

Cited by 8 publications

References 39 publications

Review on environmental models in the food chain - Current status and future perspectives

Review on environmental models in the food chain - Current status and future perspectives

Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility

Contact Info

Product

Resources

About