Comparison o f Two Different Hospital's Cooking Methods for Microbial Cross Contamination

Abstract

This research was planned and carried out in order to determine Staphylococcus aureus presence quickly in meals cooked in two different hospitals (hospital A- new production system with its own staff, hospital B-traditional production system from private sector) with two different cooking systems by using molecular and classical microbiological methods. Total 60 samples of meals with (30 samples from each hospital) were included in the research. Classical microbiological method was also applied to meal samples taken from the hospitals in order to confirm and find out vegetative bacteria numbers (positive predictive) validity of “Molecular Microbiological Method via “Classical Microbiological Method” which is gold standard for determination of pathogens and both methods were compared with each other. S.aureus was detected in 6.6% of the samples o f hospital A which used new production techniques by using both molecular and classic microbiologie methods. S.aureus was detected in 9.9% o f samples o f Hospital B which used traditional methods by using both microbiologie methods. No statistical difference was found out between two microbiologic methods in terms o f S.aureus identification. Consequently hygienic rules must be applied during all phases, the conditions must be improved and sustainable training of personnel must be ensured in order to prevent food poisoning cases in hospital food service systems.