TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         –         i

Certification –         –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgements         –         –         –         –         –         –         –         iv

Table of Contents  –         –         –         –         –         –         –         –         v

CHAPTER ONE

1.0 INTRODUCTION –         –         –         –         –         –         –         1

CHAPTER TWO

2.0 The Spread of Micro-organisms on Cooking Utensils – –         4

2.1     Factors of Microbial Contamination of Food –         –         –         5

2.1.1  Food Processing/Food Preparation Factors    –         –         –         7

2.1.2  Food Contact Equipment Factors         –         –         –         –         9

2.1.3  Unhygienic Practices of Food Handlers         –         –         –         11

2.1.4  Biofilm Formation           –         –         –         –         –         –         13

2.2     Common Microbial Contamination of Cooking Utensils   –         14

2.3     Common Cooking Utensils        –         –         –         –         –         15

CHAPTER THREE

3.0 Sources of Microorganism on Cooking Utensils –         –         19

3.1     Potential Hazard and Control Measures         –         –         –         23

3.2     Prevention of Microbial Contamination

during Food Processing   –         –         –         –         –         –         24

3.2.1  Cutting Boards      –         –         –         –         –         –         –         26

3.2.2  Water for Processing/Preparation and Washing of Utensils –       27

3.2.3  Food Contact Surfaces     –         –         –         –         –         –         27

CHAPTER FOUR: SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         –         29

4.2     Conclusion  –         –         –         –         –         –         –         –         30

References

CHAPTER ONE

1.0 INTRODUCTION

According to World Health Organization (WHO) an estimated 600 million- almost 1 out of 10 people in the world become ill after consuming contaminated food and a number of 420,000 people die yearly (Jalalmanesh et al., 2017). Children under 6 years old carry 40% of the food borne disease burden, with 125,000 deaths every year. Diarrheal diseases are the most common illness resulting from the consumption of contaminated foods, causing 550 million people to get ill and 230,000 cause of deaths every year. Therefore in this survey an attempt is made to recognized and evaluate the microbial contaminations imperiling the social and individual health. Absolutely unsafe foods are contained harmful micro-organisms such as bacteria, viruses, parasites etc. and according to WHO more than 200 diseases ensued thereinafter, ranging from diarrhea to cancers. As all we know food borne pathogens are derived from environment and transfer to foods during preparation or through post- cooking steps. Serving kitchen significantly affects the microbial status of meals. In other hand, some researchers (Evans and Redmond, 2019) have proved that inadequate and irregular hygiene practices may increase food borne illness risk to older adults, chiefly by the way of in-use cleaning equipment. An investigation into the potential for cross-contamination (Humphrey et al., 1994) reveals the use of intact shell eggs which was contaminated with Salmonella enteritis, by simple procedures such as cracking and mixing of eggs, result in contamination of fingers, utensils and surrounding work surfaces. Moreover, the other study (Hilton and Austin, 2000) have proved that sponges and dish cloths can provide suitable conditions for harboring a large number of bacteria as a result of their surface characteristics and also could be able to establish the contamination on the objects and surfaces they meet. So it is clear that wiping kitchen equipment. According to Aketal survey, wood cutting boards, due to sufficiently wide cracks exist on its surface (result in entrapping bacteria) and absorbing moisture, can carry and transport more microbial contamination than plastic cutting in some food processing kiosks which located in public, many factors may affect safety of food as result in customer’s status; for instance, inefficient food protecting against flies which may carry foodborne pathogens, or by the waste water and garbage discarded nearby, it may provide nutrients for insects and rodents. In addition, despite of not keeping raw materials in separate areas, some of the chefs working in the local restaurants wear jewelry while cooking food, thereby microbial microorganisms would be probably transfer in a reciprocal manner.