Food Safety system application on fruit juices consumed by enteral tube feedin patients in New Kasr El- Aini hospital kitchen

A he present study was conducted to evaluate of the microbiological quality of fruit juices which are used in the tube feeding before and after application of HACCP system. The aerobic bacterial count decreased form 4.2 x 10[4] + 0.2 x 10[4] to 2.5x 10[2] +/- 0.2x10[2] + c.fu /ml in orange juice, from 2.5x 10[4] + 0.2x 10[4] to 2.5x 10[2]+/- 0.2x 10[2] c.f.u /ml in apple juice and from 2.8x 10[5] +/- 0.1 x 10[5]c.f.u /ml to 2.0x 10[1]+/- 0.2X10[1] c.f.u/ml in guava juice. Coliform count was 3.9 x 10 + 0.2x10 MPN/ml, 3.0 x10 +0.0 MPN/ml, l.lx 10[2] + 0.2 x 10[2]MPN /ml in orange, apple and guava juices respectively and became free from coliform after the application of HACCP. Fecal coliform bacteria were absent in orange, apple and guava juices before and after application of HACCP system. Staphaureuswas8.9 xl0[2] + 0.1x10[2], 6.5 x 10[2] 0.2x10[2] c.fu/ml and 3.9 x 10[2]+ 0.1x 10[2] c.f.u/ml in orange, apple, guava juices respectively and absent after the application. Bacillus cereus was absent in the previously mentioned products before and after application of HACCP system. Mold and yeast count decreased from 1.4x10[4] + 0.2x10[4] to 2.0x 10[2] + 0.2x 10[2] c.f.u /ml in orange juice, from l. x 10[4] +/- 0.2x 10[4] to l.Ox 10[2] + 0.0 c.f.u / ml in apple juice and from 2.7x 10[5]+/- 0.1x10[5] to 1.0x10[2] + 0.2x10[2] c.f.u/ml in guava juice. It was recommended that the HACCP system should be implemented at all food establishments?