Longitudinal microbiological evaluation of hygiene practices in retail food shops

Jelena Jovanović; Mirjana Lukić; Mladen Rašeta; Boris Mrdović; Ivana Branković Lazić; Aleksandra Nikolić; Jelena Babić Milijašević

doi:10.18485/meattech.2025.66.3.98

Jelena Jovanović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0301-729X
Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-7749-864X
Mladen Rašeta Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-9860-6681
Boris Mrdović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0006-9964-4317
Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0005-5844-9278
Aleksandra Nikolić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0009-0012-3418
Jelena Babić Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-8923-7046

DOI: https://doi.org/10.18485/meattech.2025.66.3.98

Keywords: process hygiene, microbiological assessment, swabs, retail food shops

Abstract

This study presents a comprehensive microbiological assessment of process hygiene in 49 retail food shops over four years (January 2021 to December 2024). A total of 613 swabs from food contact surfaces and 303 swabs from food handlers’ hands were analyzed to evaluate compliance with hygiene standards. Results indicated a gradual improvement in hygiene practices, with non-compliant food contact surfaces decreasing from 6.42% in 2022 to 3.30% in 2024, attributed to enhanced training and sanitation protocols. Additionally, 2.97% of food handlers’ hands were non-compliant according to swab counts, primarily due to elevated aerobic colony counts, with non-compliance rates of 5.45% in 2021, 7.27% in 2022, and a decrease to 1.94% in 2024. The findings underscore the importance of continuous monitoring and targeted interventions to mitigate microbial contamination risks. Despite progress, challenges remain in maintaining optimal hygiene standards, emphasizing the need for ongoing training and adherence to hygiene protocols within the retail food sector to protect public health and prevent foodborne illnesses. Future research should focus on the long-term efficacy of training programs and sanitation practices to establish best practices for the industry.