Microbial inspection of a Vietnamese hospital kitchen with reference to a Japanese hospital kitchen

This study aimed to assess food safety in a Vietnamese hospital kitchen with reference to a Japanese hospital, where hygiene management is well implemented. Microbial inspections, including general viable bacteria count, coliform, and Escherichia coli (E. coli) counts were conducted on 10 cookware items, facility equipment, and 14 cooked foods at the two hospital kitchens in Vietnam and Japan. The mean general viable bacteria counts found on cookware and equipment in the Vietnamese hospital kitchen were significantly higher than those in the Japanese kitchen. Furthermore, the frequencies of both general viable bacteria at more than 100 CFU/10 cm2 and coliform/E. coli‐positive were significantly higher in the Vietnamese kitchen than in the Japanese kitchen. Coliform bacteria and E. coli were detected in cooked foods in the Vietnamese, but not in the Japanese, hospital kitchen. In light of these results, some key points are suggested to improve the microbial safety status of hospital kitchens in Vietnam. Microbial inspections were conducted at a hospital kitchen in both Vietnam and JapanThe mean general viable bacteria found on cookware and equipment in the Vietnamese hospital kitchen was significantly higher than in the Japanese kitchen.Coliform and E. coli were detected in cooked foods in the Vietnamese, but not the Japanese, hospital kitchen.