MICROBIOLOGICAL SURVEILLANCE OF FOOD AND BEVERAGE SERVICES IN TERTIARY CARE HOSPITALS

MICROBIOLOGICAL SURVEILLANCE OF FOOD AND  BEVERAGE SERVICES IN TERTIARY CARE HOSPITALS

Tabasum Shabir,1   Seema Rani2,  Balwinder Kaur3

1.      PG student at Desh Bhagat University Mandi Gobindgarh, Punjab, India.

2.      Assistant Professor, Desh Bhagat University Mandi Gobindgarh, Punjab.

3.      Assistant Professor, Desh Bhagat University Mandi Gobindgarh, Punjab

ABSTRACT

The aim of this study was to check the bacterial presence in the food which is served in the hospital for the staff and patients. It was seen that the most of the bacterial species which was present in food are from Gram –ve enteriobacteriacae. It was seen that the most of the food items were free from pathogenic bacteria. In the food microbiology we detect the only foodborne pathogens, in the uncooked food many oforganism are present but we need to detect only food borne Gram Negative pathogens e.g.GramNegative bacteria have more ability to cause disease in those patients which surviving from lowimmune response and Gram-Negative organism have ability toacquire resistant against multiple antibiotics.These organisms have different mechanism including Effluxpump,modification in antibiotic targets, increase regulations of target protein. In the hospital some time patients get thisGram-Negative pathogen by contamination food and water. Patient get the infection by this sourcemore easily because a viable organism is present in the food and patient consume this food which haveviable pathogens and patient get infection. Pathogens is Vibrio cholerae, Escherichia coli 0157:H7,Shigella, Salmonella, Campylobacter. These all organism are Gram Negative, and cause the foodborneillness. Vibrio cholerae cause cholerain the patient, cholerais an acute diarrheal disease. Whenpatient consume food, which have this organism it forms the profuse, painless, watery diarrhea andvomiting, they may lead to hypovolemic shock and death in less than 2 hours.Escherichia coli0157:H7 can produce the deadly toxin after the consumption. The main source of this organism is rawmilk, unpasteurized juice and raw sandwich. Shigella cause the infection in the Digestive system and their toxin survive the gastric acidity better than another organism. Salmonella is cause  the Gastroenteritis, food poisoning, Enteric fever and septicemia. Gastroenteritis and food poisoning areoccurred when human ingestion the contaminated food. Campylobacter caused the disease in humandigestivesystem whenhumaningestionthecontaminatedfood.Thisispresentintherawandundercooked food, untreated water and raw milk. If the hospital kitchen is prepared the unhygienic food and not follow the precaution during prepare food and serving the food to patient this type oforganism is spoil the food easily and patient get infection and surfing the more complication. The organism is more dangerous in case when human have low immune response (during illness).