EVALUATION OF RISK FACTORS FOR ESCHERICHIA COLI CONTAMINATION IN HOSPITAL STAFF MEALS

Abstract

Ensuring food safety in hospital settings is critical to preventing healthcare-associated infections and safeguarding vulnerable populations. Escherichia coli (E. coli), as a principal indicator of fecal contamination and poor hygiene, represents a significant risk factor in hospital food services. This narrative review synthesizes evidence from peer-reviewed studies published between 2015 and 2025, focusing on factors contributing to E. coli contamination in meals served to hospital staff. Contamination rates ranged from 6.7% to 60%, with pathogenic and multidrug-resistant strains frequently detected. Key risk factors identified include inadequate hygiene and food handling practices, use of unsafe water and raw materials, insufficient control of cooking and storage temperatures, environmental surface contamination, and antimicrobial resistance. High-risk food items include ready-to-eat meals, raw vegetables, and blended tube feeding products. The findings emphasize the necessity of integrated interventions, including comprehensive hygiene training, implementation of Hazard Analysis and Critical Control Point (HACCP) protocols, rigorous environmental monitoring, and audit of supply chains. Adoption of advanced disinfection technologies and strengthened microbiological surveillance are recommended to mitigate contamination risks. Continued research should focus on evaluating intervention efficacy, overcoming implementation barriers, and enhancing genomic tracking of resistant strains to improve hospital food safety.