Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

Authors

  • Lucia Tanucci Nannini Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Antonio Pucino Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Daniela Tufì Section of Clinical Medicine and Public Health, Department of Experimental Medicine,“Sapienza” University of Rome, Italy
  • Maria Rosaria Martorelli Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Maria Paola Vairano Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Antonietta Della Rossa Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Paola D’Agnese Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Emilio Lemetre Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy
  • Giuseppina Amispergh Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit Naples1-center, ASL NA1Centro, Italy

DOI:

https://doi.org/10.2427/5744

Keywords:

Ice cream, pastries, food safety

Abstract

Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic
microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry
microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was
to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made
pastries and/or ice cream in Naples, Italy.
Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the
work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans,
licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food
traceability. In 28 of the businesses, samples (environment, foods, workers) were collected for
microbiological analysis.
Results: Sanctions were issued for nonconformities in 8 businesses (23.5%), and 25 businesses (73.5%)
received warnings with orders to correct minor nonconformities (inadequate documentation of compliance
with current regulations, incorrect implementation of the quality-control protocol) within specified time
periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%), and 138 of the 280
samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%). In
particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be
contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by
the European Community. Results obtained were statistically significant (p < 0.05).
Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business
operators involved in the production of hand-made ice cream or pastries do not fully understand the
importance of the general preventive measures such as Good Hygienic Practices, Good Manufacturing
Practice and Hazard Analysis Critical Control Point Codex requirements for providing consumers with safe,
high-quality food products.

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Published

2010-03-31

Issue

Vol. 7 No. 1 (2010)

Section

Theme Papers