Microbiological profile of different types of salads from hospital kitchens

Abstract

The objective of this work was to verify the microbiological profile of different types of salads from hospital kitchens. During the period from 2010 to 2014, the Public Food Guidance Service (SOAP) received 641 samples of salads from two public hospitals in the Central West region of the São Paulo state, where they were submitted to microbiological analysis in order to determine the most probable number (MPN) of coliforms at 35 and 45ºC, carry out Salmonella spp. study and coagulase-positive staphylococci count. The results showed that in 30.56% of samples the coliform count at 35ºC was above 1,100 MPN/g and 12.17% of samples presented coliforms at 45ºC above 100 MPN/g, which is the maximum limit established by Brazilian law. The prevalence of contaminated samples among those without heat treatment was at 97.44%, and for samples with heat treatment the prevalence was at 2.56% for both cooked and braised foods. All samples were negative for Salmonella spp. presence and showed coagulase-positive staphylococci count at < 1.0 × 102 UFC/g. Although no pathogenic agents were found, the high count for indicator microorganisms in a large number of samples suggests that the practices of obtaining and manipulating these foods are inadequate, facilitating the risk of contamination with pathogens, including other agents not included in this research. Thus, food and nutrition units must pay attention to food preparation procedures, especially since these meals are served to indoor patients.

Personal Hygiene Practices of Food Handlers and the Bacteriological Quality (Escherichia coli) of the Vegetable Salad in Private Hospitals’ in Mombasa County

“…Research on foodborne illness risk factors has shown that the majority of outbreaks associated with food service establishments can be attributed to improper food preparation operations by food handlers (Hertzman & Barrash, 2007). Studies around the world have also linked vegetable salads to food-borne disease outbreaks (Correia et al, 2017). Pathogens such as E. coli O157:H7 has been isolated from various fresh produce such as lettuce, tomatoes and carrots (Dhiraputra et al, 2005a).…”

Qualidade Microbiológica De Pimenta Preta Produzida E Comercializada Em São Mateus, Espírito Santo, Brasil

“…Estudos realizados por Correia et al (2017), verificando a qualidade microbiológica de saladas produzidas em cozinhas hospitalares no estado de São Paulo, encontraram valores elevados, expressos em número mais provável -NMP, de coliformes totais e termotolerantes, superiores a 1,1 x 10 3 NMP/g de alimento, mesmo quando são submetidas ao tratamento térmico, reforçando a importância do seguimento de critérios técnicos na execução das práticas sanitárias. Importante ressaltar que, por conter tubérculos em sua composição, estas saladas podem apresentar maior contaminação devido ao contato do produto com o solo durante a produção e a colheita.…”

“…Também não houve identificação de Salmonella spp. em 641 amostras de saladas produzidas em restaurantes de hospitais públicos do estado de São Paulo (CORREIA et al, 2017). Bem como nos trabalhos de Barbosa et al (2016) comparando a qualidade microbiológica de amostras de alface comercializadas em Teresina -Piauí provenientes de duas formas de produção, convencional e hidropônico, encontrando apenas uma amostra positiva, sendo esta correspondente a produção convencional, quando há contato com o solo e mais susceptível a contaminação.…”