Evaluation of food safety knowledge among food service workers and microbial contamination of food contact surfaces in University Restaurants in Morogoro Tanzania
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Date
2025-02-24
Journal Title
Journal ISSN
Volume Title
Publisher
Science Publishing Group
Abstract
Foodborne illnesses, a significant global health concern, are primarily attributable to microbial contamination. Inadequate food
handling, substandard safety measures, and a lack of awareness exacerbate this issue. This study aimed to evaluate the food
safety knowledge of food service workers and the microbial status of food contact surfaces in university restaurants in Morogoro
Municipality, Tanzania. A cross-sectional study was conducted, employing a structured questionnaire and observational
checklist. A total of 40 food service workers from four University restaurants participated. Standard methodologies for microbial
analysis were employed to determine the Total Viable Count and Total Coliform Count, which indicated the degree of
microbiological contamination on food-contact surfaces. SPSS version 27 was used to compute the frequency and percentages.
Results demonstrate that the majority of respondents exhibited exemplary hygienic practices, with 50% regularly washing hands
during meal preparations and 92.5% recognizing the importance of a clean workspace. All participants (100%) utilized protective
gloves and were more cognizant of the hazards of handling food without them. In terms of food safety awareness, Mzumbe
University led with a mean score of 92.80±7.495, reflecting strong food safety knowledge, while Jordan University had the
lowest mean of 68.40±5.15, indicating notable gaps in training and practices. Surprisingly, Mzumbe University restaurants
exhibited the highest level of microbiological contamination, with spoons and plates demonstrating Total Viable Count values of
4.75 and 4.61 log10CFU/ml, respectively, despite a superior score in food safety knowledge that was obtained. Total coliform
contamination on food surfaces was detected in various campus restaurants, with levels ranging from 2.81 to 3.79 log10CFU/ml,
highlighting the necessity for enhanced sanitation measures. To enhance food safety in university restaurants, comprehensive
training for food service staff on hygiene and food safety is essential. Implementing routine microbial monitoring, strict cleaning
protocols, and regular safety audits can significantly reduce foodborne illness risks and ensure a safe dining environment for
patrons.
Description
Journal Article
Keywords
Food Safety, Microbial Contamination, University Restaurants, Food Service Workers, Foodborne Illnesses
Citation
https://doi.org/10.11648/j.ijnfs.20251401.17