Microbiological survey of ready-to-eat foods and associated preparation surfaces in retail delicatessens, Johannesburg, South Africa

A microbiological survey of ready-to-eat (RTE) filled baguettes (35), salads (35), cutting boards (23), selected utensils (preparation knives and serving spoons) (46 each) and hands of food handlers (24) in 4 retail delicatessens in Johannesburg, South Africa was conducted. All samples were analysed using standard plating techniques. Similar counts of aerobic bacteria (APC ca. 9 log CFU/g), and coliforms (CC) and E. coli (EC) (ca. 5–6 log CFU/g) were determined for filled baguettes and salads. Staphylococcus aureus (SAC) (ca. 2 log CFU/g), Bacillus cereus (BCC) (ca. 2 log CFU/g), Salmonella spp. (16%) and Listeria monocytogenes (4%) were also present in some of the RTE foods. Highest APCs were found on serving spoons (5.1 log CFU/cm−2), while highest CCs and ECs were found on cutting boards (ca. 4 and 1.5 log CFU/cm−2, respectively). Results from this study suggested that good-hygienic practices aimed at minimizing bacterial counts on preparation surfaces be controlled as these may be reservoirs for bacterial contamination of RTE-foods in retail delicatessens.