Aug 2026· Food Research· Vol 10, pp. 164· 0 citations
TL;DR
This study investigates the detection of foodborne pathogens, including Salmonella, Listeria, Escherichia coli O157:H7, as well as Vibrio cholerae in ready-to-serve food samples collected from university cafeterias, food courts, and residence halls.
Abstract
Foodborne illnesses remain a significant public health concern, particularly in institutional
settings such as public universities, where large populations are served daily. This study
investigates the detection of foodborne pathogens, including Salmonella, Listeria,
Escherichia coli O157:H7, as well as Vibrio cholerae in ready-to-serve food samples
collected from university cafeterias, food courts, and residence halls. A total of 127 food
samples were obtained from multiple campuses and subjected to microbiological analysis
using standard enrichment and PCR assay. The findings revealed that three types of
pathogens, for example, V. cholerae, E. coli O157 and E. coli O157:H7, were detected.
Overall, the results underscore the potential health hazards linked to improper food
handling as well as storage practices in university food services. Moreover, the study
highlights the need for stricter hygiene protocols, regular microbial surveillance, and staff
training to mitigate contamination risks.
Food safety is fundamental to human health, yet
unsafe food continues to cause enormous harm
worldwide, with the WHO estimating 600 million
cases of foodborne illness and 420,000 deaths
annually. India faces a significant burden, with
studies suggesting over 100 million cases of
foodborne illnesses per year largely due...
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