Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers’ hands in mass catering: Comparison of the glove juice and swab methods

Dorotíková, Kateřina; Kameník, Josef; Bogdanovičová, Kateřina; Křepelová, Simona; Strejček, Jan; Haruštiaková, Danka

doi:10.1016/j.foodcont.2021.108567

Cited by 10 publications

(8 citation statements)

References 62 publications

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“…This may result from a misunderstanding of the evaluation's intent, coupled with difficulties associated with identifying contaminating agents and sources. This identification is essential for implementing subsequent hygiene interventions [41]. In 55.3% (n = 26) of butcher shops and 71.4% (n = 9) of fishmonger shops, corrective actions were taken in response to nonconforming analyses (Table 3).…”

Section: Personal Hygiene-related Documentsmentioning

confidence: 99%

“…About half of the handlers in butcher shops (58.4%; n = 66) and fishmonger shops (55.6%; n = 15) did not associate Staphylococcus aureus with the human nasal cavity, while about 30% of food handlers in both establishments were able to identify the Staphylococcus aureus transmission route to food. Staphylococcus aureus is a bacterium that can be present in the nasal cavity, nasopharynx, or oral cavity of humans, usually asymptomatic, that is potentially pathogenic and can be transmitted through food [41].…”

Section: Personal Hygiene Knowledge Assessmentmentioning

confidence: 99%

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Specific Personal Hygiene Procedures and Practices in Food Handlers—A Cross-Sectional Study in Butcher and Fishmonger Shops in Almada

Oliveira,

Almeida,

Gomes

et al. 2024

Hygiene

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Good manufacturing practices play an important role in obtaining safe food and preventing foodborne diseases. To achieve this goal, food handlers must receive appropriate training to be aware of their responsibilities. In this work, compliance with specific personal hygiene requirements by food handlers was assessed in a cross-sectional study of traditional small retail establishments, namely butcher (n = 56) and fishmonger (n = 17) shops in Almada, Portugal. Food handlers (n = 140, of which 113 worked in butcher shops, and 27 worked in fishmonger shops) were interviewed for data collection, and retail establishments were audited considering specific hygiene requisites. In fishmonger shops, most food handlers are women (89%), aged 18 to 45 years (70%), with a high school degree, having worked for less than 5 years in this activity, while in butcher shops most food handlers are men (90%) over 45 years old (58%), with a basic education level, and more than 26 years of experience. Most food handlers (>95%) attended recent food safety and hygiene training courses and were able to recognize that hand sanitizers cannot replace a proper hand wash, and to identify Staphylococcus aureus transmission routes to food. However, approximately 23% of retail establishments failed to provide hot water in the handwashing basin and exhibited improper placement of handwashing instructions. Furthermore, these establishments did not implement corrective actions following non-conforming microbiological results of hand hygiene monitoring. These findings reinforce the need for consistent management commitment, and for providing food handlers with regular training, which is crucial for maintaining a strong food safety and hygiene culture in these traditional small retail establishments.

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Section: Personal Hygiene-related Documentsmentioning

confidence: 99%

Section: Personal Hygiene Knowledge Assessmentmentioning

confidence: 99%

Specific Personal Hygiene Procedures and Practices in Food Handlers—A Cross-Sectional Study in Butcher and Fishmonger Shops in Almada

Oliveira,

Almeida,

Gomes

et al. 2024

Hygiene

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“…The physical parameters to be tested, following the SNI 06-3532-1994 standards, include free alkali content, acidity level (pH), foam height and foam stability, and water content. Additionally, antibacterial tests will involve Staphylococcus aureus and Escherichia coli bacteria, chosen for their common presence on the human hand surface [32][33][34][35].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Liquid Soap Utilising Used Cooking Oil with Aloe Vera as an Antibacterial Agent

Sukro Muhab,

Zahra,

Revita Nurul Rafah

et al. 2024

Chem. Mater.

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Waste cooking oil has been repurposed in the preparation of liquid hand soap, enriched with Aloe vera extract as an antibacterial agent. To ensure the safety and efficacy of the product in bacterial inhibition, comprehensive testing of physical quality and antibacterial activity has been undertaken on the produced liquid soap. The test results affirm that the soap product complies with the Indonesian National Standard for free alkali content, acidity level (pH), foam height, foam stability, and water content. Notably, the soap exhibits a free alkali content of 0.01873%, a pH of 10, a foam height of 65 mm, and a foam stability value of 84.61%. The water content in the soap is measured at 40%. These results collectively position the soap within the criteria for high-quality soap. In the antibacterial effectiveness test against Staphylococcus aureus and Escherichia coli bacteria, the addition of Aloe vera has markedly expanded the inhibitory zone, demonstrating a significant enhancement in antibacterial activity. In light of the above, this study aims to address environmental pollution and health risks associated with improper disposal of waste cooking oil. Moreover, the addition of antibacterial Aloe vera presents an economically valuable solution by repurposing waste cooking oil into a useful product.

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“…The WHO defines food handlers as those people that during the course of their daily routine work manipulate food or objets that could come into contact with it, becoming a potential source of microorganism transmission. Various studies have evidenced the presence of pathogenic microorganisms in food handlers (6,7) , reiterating the importance of maintaining continuous surveillance of their hygiene and health conditions, making it possible to implement the necessary measures regarding direct contact with food, in addition to the knowledge and compliance of the policies. This will in turn generate in them a favorable attitude concerning their behavior, and food security practices throughout the food chain (8) .…”

Section: Introductionmentioning

confidence: 99%

Monitoring of food handlers and their influence on the preparation of ready-to-eat foods

Ochoa-Agudelo,

Tobón-Ospina,

Fuentes-Vanegas

et al. 2024

Univ. Salud

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Introduction: Transmission of foodborne pathogens is related to inadequate sanitary conditions, which are derived from either the food preparation process or the person who prepares it. Food handlers are essential to preserve food innocuousness and protect consumer’s health. Objective: To evaluate demographic characteristics, hygiene practices, knowledge, work conditions and the presence of pathogenic microorganisms in food handlers at public school restaurants in Antioquia, Colombia. Materials and methods: The study evaluated 104 food handlers in a municipality in Antioquia. Demographic data and stool samples were collected to identify intestinal parasites, Salmonella spp., and Staphylococcus aureus. Results: The presence of intestinal parasites (e.g. Entamoeba Complex and Trichuris trichiura) was identified in 61% of female participants. Staphylococcus aureus was isolated from 49% of food handlers. Conclusion: Infection of food handler was confirmed, making them potential sources of food contamination. They are committed to their work and have the knowledge to preserve basic hygiene conditions. It is highlighted their importance and influence in adequate hygienic practices to minimize the risks of transmission, as well as the need for medical treatment and regular checkups of food handlers to counteract the risk to consumers.

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Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers’ hands in mass catering: Comparison of the glove juice and swab methods

Cited by 10 publications

References 62 publications

Specific Personal Hygiene Procedures and Practices in Food Handlers—A Cross-Sectional Study in Butcher and Fishmonger Shops in Almada

Specific Personal Hygiene Procedures and Practices in Food Handlers—A Cross-Sectional Study in Butcher and Fishmonger Shops in Almada

Preparation of Liquid Soap Utilising Used Cooking Oil with Aloe Vera as an Antibacterial Agent

Monitoring of food handlers and their influence on the preparation of ready-to-eat foods

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