Mohammad Hashemi - Department of nutrition, faculty of medicine, Mashhad University of medical sciences, Mashhad, Iran

Food is not only a significant element of comfort for patients during their hospital stay but also a vital necessity. Studies in hospitals show that one of the most important factors affecting the quality of hospital services is attention to food services. The issue is that food services in hospitals should be considered an important part of the treatment process.Food poisoning occurs when food is contaminated by pathogenic or toxic organisms. When the infection originates from pathogenic bacteria, mismanagement in the nutrition sector can spread infections and eventually lead to susceptible disease. Therefore, the impact of catering services on health is determinant, especially when the target population of food supply are vulnerable groups. The most common microorganisms involved in hospital outbreaks following consumption of contaminated food include Salmonella Spp, Staphylococcus aureus, and Clostridium perfringens. In addition, the hospital is a source of transmission of many microbial diseases from food and water to patients and other persons.Hence, it is suggested the implementation of preventive protocols and training programs for staff on the effective sanitation of raw vegetables, in order to reduce microbiological danger.