Verifying food safety in the hospitality industry: microbiological analysis of food and surfaces in a sample of hotels in the Canary Islands

Abstract

Food safety is of crucial importance in our society, especially in the tourism sector of popular destinations such as the Canary Islands, where gastronomy is an essential element of the experience of many visitors. Therefore, a microbiological analysis of food and surfaces was conducted in five hotels located in Fuerteventura. The food analysis aimed to determine the frequency with which Escherichia coli, Staphylococcus spp., Listeria monocytogenes and Salmonella spp. were detected in each hotel, and to investigate their association with the type of main ingredient (pasta, rice, meat, vegetables, eggs, dairy products and pastries), as well as the effect of heat treatment, by comparing contamination levels in cooked versus raw dishes. Similarly, the microbial load on contact surfaces (food handlers, utensils, equipment and work areas) was quantified by measuring mesophilic aerobes, enterobacteria and Listeria spp. The results were then compared with legal acceptability criteria. The findings revealed a high prevalence of E. coli and S. aureus in pasta and rice dishes. There were statistically significant differences in the presence of E. coli between cooked and raw meals (p = 0.036). Widespread contamination of utensils and equipment was also detected, with statistical significance in the case of enterobacteria (p = 0.015). The need for specific cleaning and disinfection protocols tailored to different surfaces, the reinforcement of the HACCP system through critical point monitoring, the continuous training of food handlers, and the optimisation of thermal and rapid cooling processes were highlighted as essential for ensuring comprehensive mitigation of microbiological risk.