Protecting child health by preventing school-related foodborne illnesses: Microbiological risk assessment of hygiene practices, drinking water and ready-to-eat foods in Italian kindergartens and schools

摘要: Abstract The purpose of this study was to evaluate hygiene and microbial safety in 26 Italian school catering establishments. This involved monitoring the microbiological quality ready-to-eat foods ( n  = 395), drinking water  = 43), food contact surfaces  = 139), handlers  = 249). Food samples analyses revealed an adequate level safety. Of particular concern isolation Salmonella spp. Listeria monocytogenes 5.8% 1.9% raw vegetable samples, respectively. Escherichia coli counts exceeded reference standards 8.6% soft cheeses 27.3% multi-ingredients preparations. Staphylococcus aureus limits only 5.7% samples. hygienic very high, since 1.4% showed unacceptable contamination. Concerning workers' hands, results that total bacterial count, coagulase positive staphylococci Enterobacteriaceae levels 18.1%, 10.4%, 11.2% cases, indicated 47.8% tap 10.0% examined were found be non-conforming law limits. In conclusion, children have a relatively lower immunity than adults, additional measures are needed protect them from foodborne pathogens high contamination lunches. Consequently, our suggest various changes timing preparation holding temperatures needed, good manufacturing practices HACCP principles need applied more rigorously.