Abstract:
This study aimed to assess the quality of food services provided to patients in hospitals and identify causes of quality problems in fruits. Samples of oranges fruits were collected for the study. Four hospitals in Khartoum and Omdurman were selected, two of which were private (Royal Care and Alamal) and two were governments (Omdurman and Alnaow). To identify the cause of the change in nutritional value and food quality, samples were collected throughout the food chain in hospitals raw food phase, storage phase, preparation phase, treatment phase, and presentation phase. The physiochemical properties moisture, protein, oil, ash, acidity, and pH were measured, with the highest value (37.31%) at Omdurman Hospital and the lowest value (84.01%) at Alamal Hospital for humidity in the preparation stage. In the storage phase, the Royal Care Hospital had the highest protein record of 0.32%, and in the preparation phase, Alnaow Hospital had record the lowest at 0.15%, The highest oil measurement rate in the treatment phase was 0.66% at Alnaow Hospital, at least in the preparation phase, and 0.11% at the Royal Care Hospital, and the highest ash measurement rate in the presentation phase was 0.32% at Royal Care Hospitals, at least in the presentation phase at Alnaow Hospital. The highest pH rate in the presentation stage was 0.61% at Royal Care Hospital, at least at the stage. Treatment at Alamal Hospital is 0.26%. In comparison, Alamal Hospital treated at 0.26%. The highest pH measurement rate at Alamal Hospital was 4.60 % during the treatment phase, and the lowest was 4.25 percent during the presentation stage. Bacterial count showed a significant decrease (P ≤ 0.05) during each stage. At all stages of the food chain, the level of yeast, mold, colon bacteria, and salmonella did not differ statistically. In light of the above, it was clear that the health safety associated with these hospitals was satisfactory.
