MICROBIOLOGICAL PURITY TESTING IN FOOD PRODUCTION AND MARKETING

Abstract

The Rulebook on microbiological purity criteria prescribes the criteria of microbiological
purity and the frequency of control of equipment, devices, utensils, work surfaces, work clothes and
workers' hands in food production and marketing as well as in facilities and means of transport that
come in contact with food in which there is a risk of occurrence and the spread of infectious diseases.
Food facilities, means of transport, items, accessories and equipment that come in contact with food
must be regularly cleaned and disinfected to avoid any risk of contamination, and food and staff
must be under regular supervision. Food handling staff must maintain a high level of personal
hygiene and be trained in terms of food hygiene requirements. The aim of the study was to determine
the state of microbiological purity in food production and marketing in facilities and means of
transport that come into contact with food. As the test material we used swab samples from the
surfaces of equipment, devices, utensils, work surfaces, work clothes and workers' hands originating
from facilities for the production and marketing of food, restaurants and other catering facilities
serving food, facilities in the field of education and social protection (facilities for accommodating
persons) and means of transport that come into contact with food. A total of 3393 samples were
examined in the course of self-control and official control during 2017. For microbiological
examination of swab samples, standard BAS ISO methods were used. The percent of swab samples
that did not satisfy the Rulebook on the criteria of microbiological purity in 2017 was 5.20%. In
relation to the total number of samples tested, 4.70% of the samples were unsatisfactory due to an
increased number of microorganisms, and 1.40% due to an increased number of enterobacteriaceae.
Pathogenic microorganisms Salmonella spp. and Listeria monocytogenes are not detected in any
swab sample. The largest percent of unsatisfactory samples was in the category "hands of food
handlers" and amounted to 7.30%