Assessment Of Sanitary and Epidemiological Safety in Railway Catering Facilities: An Extended Analysis from The Kokand Region (Uzbekistan)
Keywords:
food hygiene, sanitary surveillance, railway catering, food safety, microbiological contamination, nitrates, occupational health, UzbekistanAbstract
Ensuring sanitary and epidemiological safety in public catering is a key priority of modern public health systems. Railway catering facilities require special attention due to high workloads, strict schedules, centralized food distribution, and continuous human interaction, where even minor hygiene violations can lead to serious foodborne outbreaks. This study assessed sanitary conditions in 10 railway catering facilities of “Uzbekistan Railways” in the Kokand region (2024–2025) using a mixed-method approach, including laboratory analyses, inspections, administrative data, and staff surveys. A total of 31 inspections with laboratory testing were conducted. Analyses covered nitrate levels in vegetables, iodine in salt, meal caloric value, and water quality, alongside bacteriological testing of food, water, and surfaces. Results showed a 73.7% reduction in administrative violations compared to the previous year. However, risks remained: 27.6% of vegetables exceeded nitrate limits, while contamination was found in 12.9% of water samples and 9.9% of surface swabs. Despite high staff hygiene knowledge (88.3%), contamination persisted, indicating that knowledge alone is insufficient without systemic improvements. These findings highlight the need for integrated food safety management, including strict surveillance, continuous training, infrastructure upgrades, and stronger supplier control.
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