Self-service restaurants: food safety and sanitary quality

Objective This work aimed to assess the temperature and sanitary quality of the foods available on the buffet table of self-service restaurants located in the city of Taubate (SP), in order to discuss food safety. Methods Four samples, two of cold dishes and two of hot dishes, were collected from each of 16 restaurants. The temperature of the foods on the buffet table was measured before the sample was taken. The following parameters were investigated for each sample: aerobic mesophilic bacteria count, determination of coliforms at 35 degrees C and 45 degrees C, coagulase-positive Staphylococcus count and presence of Salmonella. Results The temperature of 56 (87.5%) foods was inadequate: cold dishes were kept above 10 degrees C and hot dishes were kept below 60 degrees C. Aerobic mesophilic bacteria counts above 10(6) CFU/g were detected in 11% of the samples, coliforms at 35 degrees C in 76.6% and coliforms at 45 degrees C in 43.7%. Two foods, one cold and one hot, both from the same restaurant, had a coagulase-positive Staphylococcus count above 10(4) CFU/g. Salmonella was not found in any of the samples. Conclusion Keeping the foods available on buffet tables under incorrect temperatures and a high count of microorganisms that indicate poor sanitary quality of the food can compromise safety and jeopardize the customer's health. The instruments used in this study proved to be important tools for assessing food safety.