The Impact of Food Services Protocol on the Quality and Safety of Egg Served in Hospitals in Khartoum State

This project's purpose was to assess the safety and quality of hospital meals and services. The egg was taken in several phases of the hospital food chain (raw food, storage, preparation, processing, and display) to highlight the cause of nutrient, safety, and quality changes in patient meals in Khartoum state.Physical-chemical prosperities (moisture content percent, ash percent, protein percent, oil percent, milk and meat fat content percent, pH value and total titrable acidity, pH value and total titrable acidity) and microbial loads (total viable count, yeast and mould, total coli form bacteria, salmonella and staphylococcus spp.) were measured at all stages. The moisture content of milk eggs showed a significant (P≤0.05) slight decrease in private hospitals and a potential increase in government hospitals, while fat content (percent) showed a slight non-significant decrease in all samples, except for the sample taken from (D) governmental hospital, which showed a significant potential increase at the end stage (processing and display stages),There were no significant differences (P≤0.05) in ash content (percent), titratable acidity (percent), pH served at all hospitals in all chain stages, total bacterial count served at hospitals, all samples show a significant (P≤0.05) decrease during food chain stages, total yeasts and moulds content served at privatized hospitals.