Maliheh Doustinouri - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mojtaba Raiesi - ۲Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
Asma Afshri - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Saied Khanzadi - Department of food Hygiene, Faculty of Veterinary Medicine Ferdowsi Mashhad University, Mashhad, Iran
Abdolreza Norouzy - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Shiva Adibi - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Introduction: Infectious diseases among hospitals are a major healthcare problem in the world. Some of these infections are caused by ingestion of contaminated foods in the hospitals. Foodborne pathogens are the most important cause of disease and death in developing countries. Food safety is essential for hospital kitchens because of the patients sensitive condition and the large number of meals every day. The aim of this study was to evaluate the bacteriological quality of raw and cooked foods in aد educational hospital in Mashhad.Methods: A total of 30 samples of cooked (Soup, Mixed Rice with meat and vegetable, White Rice,Meat Kabab, Chicken Kabab, Meat Soup, Fried Fish, Fried Chicken) and raw foods(salad), collected in summer 2019 from one of the hospital catering Mashhad, Iran University of Medical Sciences, were studied to determine the microbiological quality (Total bacterial count) of these products.Results: Of the ten food menus evaluated the highest rate of contamination in terms of total count, salads, Chicken Kabab and Fried Chicken were identified as the most contaminated foods and the least contamination is related to kebab, Mixed Rice with vegetable and white rice.Conclusions: Therefore, for improve the microbial quality of foods served in the hospital better Manufacturing, distributing practices, level of personnel hygiene and cross-contamination precautions should be improved in the kitchen and serving units.

Microbiological Quality, Hospital food, Total count