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The Hygienic assessment of Tehran universities food courtsin 2023

Document Type : Research Paper

Authors

1 University of Tehran

2 Islamic Azad University Science and Research Branch

10.22092/fooder.2026.368240.1411

Abstract

Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including cooked foods, food contact surfaces, and hands of food workers were collected from ten different university restaurants in Tehran, which were named A to J, for microbial tests (total aerobic bacterial count, Staphylococcus aureus count, Enterobacteriaceae count, and mold and yeast count) according to the type of sample. Also, at the time of sampling, a hygiene inspection checklist was completed for each restaurant.
The results of this study showed that the total aerobic bacterial count of the food served was between 2.77-5.77 Log CFU/g, and in one of the restaurants this count was higher than the microbial limit (5 Log CFU/g). The total aerobic bacterial count of the surfaces in contact with food was determined to be between 2.46-6.07 Log CFU/cm2, and in 4 restaurants (44%) evaluated this count was higher than the microbially acceptable limit (5 Log CFU/cm2). Regarding the Staphylococcus aureus count of the food, it was between 1.3-78 Log CFU/g, which was consistent with the Staphylococcus aureus count of the workers' hands (2.5-75 Log CFU/cm2) in the sampled foods in all restaurants (100%). The results of the mold and yeast count of the food served were also between 2.95-2.2 Log CFU/g. These findings highlight the urgent need to improve hygiene standards in university cafeterias. Implementing rigorous hygiene programs, adhering to Good Manufacturing Practices (GMP) principles, and establishing a Hazard Analysis and Critical Control Points (HACCP) system are essential steps to ensure food safety and student safety.
 

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References
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Food Engineering Research
Volume 24, Issue 2
Fall and Winter 2026
December 2025
Pages 15-22
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