Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco

Touimi, Ghita Benjelloun; Bennani, Laila; Berrada, S.; Benboubker, Moussa; Bennani, Bahia

doi:10.18502/ijm.v11i6.2225

Cited by 8 publications

(8 citation statements)

References 9 publications

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“…In a study done by Guimarães, Ferreira and Soares [26], which evaluated the microbiological conditions of utensils used in the food production process in a commercial restaurant, the results showed 80% contamination of coagulase-positive Staphylococcus in the evaluated utensils, demonstrating the result of poor sanitation. As in the study by Touimi and coauthors [27], who observed S. aureus and coagulase-negative staphylococci with a frequency of 50 and 83.31% for the microorganisms, respectively, on vegetable cutting boards in a hospital food unit in Morocco.…”

Section: Discussionmentioning

confidence: 64%

Evaluation of Microbiological Cloth and Sponge Disinfection Methods in a Hospital’s Food and Nutrition Unit

Almeida

Rosa

Blumberg

et al. 2022

Braz. arch. biol. technol.

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Food safety, within the context of the hospital's Food and Nutrition Units (FNU), is one of the key factors in ensuring the quality of the service. Thus, the aim of this study was to analyze the microbiological contamination of sponges and multipurpose cloths used in a hospital's FNU, as well as the effectiveness of different disinfection methods. The materials were submitted to viable cell count for total and thermotolerant coliforms, coagulase-positive Staphylococcus, and mesophiles; in addition, efficiency tests of the disinfection methods carried out by the FNU were done by scanning electron microscopy, antimicrobial susceptibility testing, biofilm formation capacity, and virulence factors. The analysis results confirmed the contamination of these utensils, and the disinfection methods used were efficient. Electromicroscopic analysis identified high bacterial adhesion after use, and the isolates were resistant to the antimicrobial penicillin and classified as poor biofilm producers. Sponge isolates showed greater virulence than other materials. Therefore, good practices in food services must follow strict hygiene and disinfection protocols to ensure the safety of the food produced.

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Section: Discussionmentioning

confidence: 64%

Evaluation of Microbiological Cloth and Sponge Disinfection Methods in a Hospital’s Food and Nutrition Unit

Almeida

Rosa

Blumberg

et al. 2022

Braz. arch. biol. technol.

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“…In fact, several studies demonstrated that these utensils present high microbial counts due to cross-contamination [ 29 ] and are influenced by the raw nature of handled materials and the surface material type (wood, stainless steel, plastic, etc.). Hence, the presence of E. coli in most food surfaces can be attributed to cross-contamination between food materials and these food contact surfaces and the subsequent growth of microorganisms in biofilms [ 30 , 31 ]. In fact, bacteria as E. coli have a strong capacity of forming biofilms which are characterized by their high resistance to antibiotics and to environmental stresses [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco

Touimi

Bennani

Berrada

et al. 2020

International Journal of Microbiology

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Escherichia coli is related to foodborne disease and outbreaks worldwide. It mainly affects persons at high risk as newborns, infants, and individuals with impaired immune system in hospitals. Multidrug-resistant E. coli is currently spreading both in community and hospital settings. Our study aims to evaluate the presence of E. coli and the incidence of its antibiotic resistance in samples obtained from various cooked and raw foods (N = 300), food contact surfaces (N = 238), and food handlers (N = 40) in Moroccan hospital catering service. E. coli was identified using API 20E, and the antibiotic resistance patterns were obtained using the agar disk diffusion methods. However, PCR method was used for O157 and H7 typing. The samples analysis showed that 14.33%, 24.16%, and 45% of food, surfaces, and food handlers harbored E. coli, respectively, with the highest rates obtained in raw meats (34.88%) and salads (34.88%). Molecular amplification shows that 14 E. coli isolates carried the flagellar antigen H7, while there are no isolates showing amplification for O157. The high rate of resistance was noted against ampicillin (100%), amoxicillin-clavulanate acid (100%), nalidixic acid (61.62%), and cefotaxime (59.49%), and isolates obtained from food handler’s hands showed the highest rates of resistance. None of the isolates are extended-spectrum beta-lactamases producing, while 27.7% of the isolates were metallo-beta-lactams producing. This first study conducted on Moroccan hospital catering services may draw the authorities’ attention to the necessity of setting up a surveillance system to monitor the food preparation process and the safety of prepared food in healthcare settings.

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“…[6] On the other hand, Escherichia coli is generally a harmless bacterium and forms part of the natural gastrointestinal flora of humans and warm-blooded animals, but there are several pathogenic strains that can cause various diseases, as well as acquiring resistance over time. [8] This latter phenomenon is one of the major threats to public health in the 21st century, could be more deadly than cancer and will kill 10 million people per year by 2050. [9,10] However, natural antimicrobial agents are increasingly attracting attention.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Three Essential Oils against Salmonella spp. and Escherichia coli by Mixture Designa

Kachkoul,

Benjelloun Touimi,

Bennani

et al. 2023

Chemistry & Biodiversity

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The aim of this work is to optimise the antibacterial activity of essential oils (EOs) from Eucalyptus camaldulensis (ECEO), Mentha pulegium (MPEO) and Rosmarinus officinalis (ROEO) plants against Salmonella spp. and Escherichia coli. The qualitative antimicrobial effect was assessed using the disc diffusion method, the broth microdilution method was used to determine the minimum inhibitory concentrations (MIC). Polynomial models were created using an augmented centroid simplex mixture design to highlight the synergy of EOs. The results show a significant antibacterial effect of ECEO and MPEO against both bacterial strains, with inhibition zones (IZs) of 13 and 12 mm respectively against E. coli, and 13 and 11 mm against Salmonella spp. The latter strain showed a MIC of 0.625% (v: v) by the ECEO, while E. coli exhibited a MIC of 0.0781% (v: v). The binary combinations of essential oils display a synergistic effect, the proportions of the optimum EOs in the mixture giving the lowest MICm were of the order of 50.51% ECEO and 49.49% ROEO against Salmonella spp. and around 50% MPEO and 50% ECEO against E. coli. These results indicate the effectiveness of binary combinations EOs against resistant bacterial strains and suggest their importance in bacterial infections treatment.

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Evaluation of hygienic conditions of food contact surfaces in a hospital kitchen in Morocco

Cited by 8 publications

References 9 publications

Evaluation of Microbiological Cloth and Sponge Disinfection Methods in a Hospital’s Food and Nutrition Unit

Evaluation of Microbiological Cloth and Sponge Disinfection Methods in a Hospital’s Food and Nutrition Unit

Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco

Optimisation of Three Essential Oils against Salmonella spp. and Escherichia coli by Mixture Designa

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