Microbiological Analysis of Surfaces of Hospital Kitchen Equipment in Benin City, Nigeria

Hospital kitchen equipment are the materials used in the kitchen in carrying out food preparation effectively in hospitals. This study aimed to analyse the surfaces of some hospital kitchen equipment for microbial quality. Samples were collected before and after food preparation from surfaces of tables, sinks, gas cookers and freezer handle of three major hospital kitchens in Benin City, Nigeria. The samples were transported to the laboratory and subjected to standard microbiological analysis. The total bacterial counts ranged from 5.00 ± 0.33 x 103 - 4.40 ± 0.26 x 104 cfu/cm2 while the fungal counts ranged from 5.00 ± 0.00 x 103 - 4.30 ± 0.58 x 104sfu/cm2 Four (4) Gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Enterobacter spp; and four (4) Gram-positive bacteria: Bacillus cereus, Staphylococcus aureus, Staphylococcus epidermidis and Micrococcus luteus were isolated. Fungi isolated were Fusarium oxysporum, Aspergillus niger, Mucor mucedo, Saccharomyces sp. and Penicillium notatum. Staphylococcus aureus was the most occurring bacterial isolate (28.6%) while the least occurring was Enterobacter spp (2.5%). Mucor mucedo was the most occurring fungal isolate (34.0%) and the least was P. notatum (11.3%). Therefore, proper cleaning of kitchen equipment and surfaces before and after food preparation should be observed