Microbiological profile and nutritional quality of raw foods for neutropenic patients under hospital care

Abstract

ObjectiveThis study aimed to analyze and compare the microbiological profile and vitamin C content of raw and cooked foods destined for neutropenic inpatients. MethodsThree vegetables and nine fruits, raw and boiled, washed and sanitized were examined. Heat-tolerant coliforms and coagulase-positive staphylococci were counted and the presence of Salmonella spp was investigated. The vitamin C content was analyzed by a colorimetric reaction. The Statistical Package for Social Sciences (SPSS) software was used for statistical analysis and the nonparametric Wilcoxon test was used to compare the mean vitamin C values of the cooked and raw foods. The Spearman correlation test was applied to determine the associations between the parameters evaluated ResultsSalmonella spp was absent in all samples and the populations of coagulase-positive staphylococci and heat-tolerant coliforms were below the minimum detectable limits of the methods employed (< 100 colony forming units (CFU)/g and < 3 most probable number (MPN)/g, respectively). There was a significant loss of vitamin C in the cooked foods, 38.9% on average, compared to the raw foods, a loss that was positively correlated with cooking time. ConclusionThe fresh fruits and vegetables properly sanitized in this study had a microbiological profile consistent with that required by Brazilian law. Furthermore, the nutritional value of the neutropenic diet is diminished, at least in terms of the vitamin C content.

Revisiting nutritional support for allogeneic hematologic stem cell transplantation—a systematic review

“…59,61 High costs and doubts about the effectiveness of neutropenic diets have been a major barrier to their routine implementation. 62 We also found one large trial authored by Trifilio et al, 29 which did not find negative effects after introducing raw fruits and vegetables in terms of infection rate and mortality. Yet, they reported higher infection rates in patients receiving a neutropenic diet.…”

“…29 This result in combination with previous similar observations argues for a less strict use of neutropenic diets. [59][60][61][62][63][64][65][66][67] Therefore, focusing on safe food-handling practices and retaining restrictions on raw meat or dairy products, as well as apparent fungal components as mold cheese, but allowing raw fruit and vegetable if properly washed and/or peeled seems adequate. 61,68 Again, only adequately powered randomized controlled studies will give better evidence on effectiveness of food safety guidelines.…”

Microbiological profile and nutritional quality of a regular diet compared to a neutropenic diet in a pediatric oncology unit

“…In a similar study conducted by Galati et al, both cooked and raw foods that were washed and sanitized for patients with neutropenia were not contaminated. 17 In the present study, the contaminations derived mostly from B. cereus, and this microorganism was not analyzed in the work by Galati et al…”

Bacterial Foodborne Infections after Hematopoietic Cell Transplantation

“…Despite implementation of low-microbial diets across US transplant centers, 13 empirical evidence supporting such recommendations is lacking. 30 While this study cannot directly address the value of our center’s immunosuppressed diet, the safety and efficacy of such low-microbial diets during HCT have been questioned by other studies, 31,32 with one transplant center even noting an increased risk of infection with the use of their neutropenic diet. 32 Further evaluation of low-microbial diets in HCT is complicated by the variety of dietary restrictions and decisions regarding timing of diet implementation across centers.…”