title: Microbiological levels of randomly selected food contact surfaces in hotels located in Spain during 2007-2009.
abstract: The aim of this study was to survey the microbial levels of food contact surfaces in hotels. Microbiological levels of 4611 surfaces (chopping machines, kitchenware, knives, worktops, and cutting boards) from 280 different facilities in Spain were determined in a 3-year period. The contact-plate technique was used throughout the survey. Overall, the mean of the log of total aerobic count cm(-2) was 0.62, better than those reported for child-care and assisted living facilities. Significant differences were detected among different types of surfaces, time of sampling, season, and year. The majority (74%) of food contact surfaces sampled in Spanish hotels was within the recommended standard of <1.3 log CFU cm(-2), and differences depend on several factors. Our results set a representative picture of the actual situation in our resorts and establish the basis for the development of educational programs to improve food handlers' knowledge of foodborne diseases and their transmission via food contact surfaces.
authors.affiliation: Saniconsult Ibérica SL., Son Cladera Nou, Palma de Mallorca, Spain. adomenech@saniconsult.net
authors.forename: Antonio
authors.initials: A
authors.lastname: Doménech-Sánchez
authors.forename: Elena
authors.initials: E
authors.lastname: Laso
authors.forename: María José
authors.initials: MJ
authors.lastname: Pérez
authors.forename: Clara Isabel
authors.initials: CI
authors.lastname: Berrocal
mesh_terms: D001420:Bacteria, Aerobic / Q000302:isolation & purification*; D058491:Bacterial Load; D003297:Cooking and Eating Utensils; D004783:Environmental Microbiology; D004866:Equipment Contamination; D005517:Foodborne Diseases / Q000517:prevention & control; D012147:Restaurants; D012621:Seasons; D013030:Spain; D013499:Surface Properties; D013997:Time Factors