Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Background: The main purpose of this study was to determine the microbial contamination and chemical quality of food prepared in the central restaurant of the Hamedan university of medical sciences. Objectives: The main purpose of this study was to determine the microbial contamination including coliforms and pathogenic bacteria in food cooking and serving center of the Hamedan University of Medical sciences. Materials and Methods: In this cross-sectional study, 150 food samples were randomly obtained from the central restaurant of the Hamedan university of medical sciences and consequently evaluated for bacterial and yeast contamination using the American public health association (APHA) and food and drug administration (FDA) standard methods. In addition, the chemical quality and outward status of food were assessed. Statistical analysis was done using SPSS software (version 16.0) and descriptive and analytical statistics were used. Results: Rice, vegetable pot roast and kebab had the highest total bacteria and coliform count. The total bacteria averages and coliform count for rice were 1.314 × 105 CFU (Colony Forming Units)/g and 1.82 × 104 CFU/g respectively. Twenty one point four percent, 60% and 20% of rice, vegetable pot roast and kebab tested samples were contaminated with E. coli, respectively . Significant differences were observed among total bacteria, coliforms and yeast counts of different meal samples (P = 0.02). Conclusions: The results of the present study demonstrated that none of the tested samples were contaminated with Salmonella and Listeria monocytogenes. Improving methods for cooking and food processing, prevention of the secondary bacterial contaminations, continuous monitoring and surveillance of food processing are of great importance as preventive measures of food contamination.