Microbiological Risk Factors Associated With Food Handlers in Elementary Schools From Brazil

Souza, Patrícia Amaral; Santos, Danielle Anjos dos

doi:10.1111/j.1745-4565.2009.00166.x

Cited by 14 publications

(14 citation statements)

References 9 publications

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“…Similar types of bacterial isolate were identified among food handlers in other parts of Ethiopia including Jimma and Gondar [10, 17]. Our finding also goes parallel with different studies carried out in other countries like Nigeria [18], Iran [19], Brazil [20], and Turkey [21]. …”

Section: Discussionsupporting

confidence: 88%

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Mengist

Aschale

Reta

2018

Canadian Journal of Infectious Diseases and Medical Microbiolog

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Background Food handlers with untrimmed finger nails could contribute or serve as a vehicle for the transmission of food poisoning pathogens. Objectives This study was conducted to determine the prevalence of bacteria and intestinal parasites among food handlers and antibiotic susceptibility profile of the isolated bacteria in Debre Markos University, Ethiopia. Materials and Methods This laboratory-based cross-sectional study involved 220 food handlers working in food service establishments in Debre Markos University between 1st January 2015 to 31th June 2016. Subjects' finger nail specimens of both hands were examined microscopically for intestinal parasites. For bacterial isolation, samples were cultured and bacterial species were identified following standard laboratory procedures. Antimicrobial susceptibility test was performed for all bacterial isolates by using Kirby-Bauer disk diffusion method. Results Of the total 220 subjects examined, 29.5% showed positive culture for different bacterial species from their fingernail contents. Coagulase-negative Staphylococcus was the predominant bacteria species (12.3%) followed by Staphylococcus aureus (5%), E. coli (2.7%), Klebsiella species (2.7%), Enterococcus species (1.8%), Pseudomonas aeruginosa (1.8%), Proteus species (1.4%), Citrobacter species (1.4%), and Serratia species (0.9%). None of the food handlers showed positive culture for Shigella and salmonella and parasites in respect of their finger nail specimens. Isolation of bacteria in finger nail has significant association with finger nail status (P=0.044) and inverse relation with service years (P=0.048). All Staphylococcus aureus and coagulase-negative Staphylococcus species isolates were uniformly susceptible to vancomycin. Only one (9.1%) of Staphylococcus aureus isolates was resistant for methicillin. Conclusion To prevent the food poisoning pathogens, implementation and adherence to infection are the key practices, specially food handlers with long finger nail harbor food debris, microbial contaminations, and allergens.

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Section: Discussionsupporting

confidence: 88%

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Mengist

Aschale

Reta

2018

Canadian Journal of Infectious Diseases and Medical Microbiolog

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“…These swabs were rubbed onto the hands of food handlers during food preparation, both before and immediately after the distribution of meals, and transported to the laboratory in an insulated cold box filled with ice. In the laboratory, the swabs were vortexed (B. Braun Biotech International, Germany) for 30 s, transferred to tubes containing trypticase soy broth in a class II biosafety cabinet (Labconco Corporation, Labconco Purifier Class IIb, Total Exhaust, model 36210-04, certified ISO 9002, Kansas City,MO, USA) Labconco model 36210 class BII, Brazil) and incubated for 24 h at 37 C. A loop of liquid was removed from the cultures, streaked onto mannitol salt agar plates and incubated at 37 C for 24 h. The colonies were identified macro-and microscopically (Gram staining) and by catalase and coagulase tests (Souza & Santos, 2009). One S. aureus positive control (ATCC 25923) and one uninoculated negative control were used for each set of analyzed samples.…”

Section: Sampling and Laboratory Proceduresmentioning

confidence: 99%

Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil

et al. 2012

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a b s t r a c tThe aim of this study was to evaluate the level of knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci species on the hands of food handlers in the municipal schools of Camaçari, Bahia in northeast Brazil. This study was conducted in two stages. In the first stage, 166 food handlers were interviewed via a questionnaire to assess their food safety knowledge, attitudes and practices. In the second phase, the presence of coagulase-positive staphylococci species on the hands of food handlers was determined. The results indicated that most of the handlers had been trained (92.2%), but the level of knowledge was insufficient; the average proficiency score was <70% accuracy. Attitude received the highest scores, and no handler had a score below 50.0%. Logistic regression analysis showed that the level of education and specific subject expertise of the handlers were associated with general knowledge about food safety. Food handler overall had positive attitudes on food safety with all scores above 50.0%. Despite a high prevalence of training and positive attitudes about food safety, 53.3% of the hand samples showed the presence of coagulase-positive staphylococci. No associations were found between the knowledge attitudes and practices of food handlers and the presence of the pathogen on their hands. The results showed inadequate sanitary practices of food handlers, highlighting the need to review the current model for training food handlers and to improve accessibility to sinks and supplies to ensure proper hygiene.

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“…At the same time the presence of E. coli is a pointer to gross negligence and improper food handling practices. In a study conducted by Souza and Santos (2009), E. coli was isolated from the hands of 6.8% of the food handlers working in elementary schools in Brazil.…”

Section: Resultsmentioning

confidence: 99%

Assessment of microbiological quality of foodstuffs served in college cafeterias

Gupta

Sharma

Sundararaj

2011

Quality Assurance and Safety of Crops &Amp; Foods

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Introduction With tremendous economic growth taking place in India, 'Eating Out' has assumed great importance for the younger generation resulting in proliferation of the college cafeteria industry. Objective The study was conducted to assess the microbiological safety of food served in the cafeterias of two colleges (C-1 and C-2) of University of Delhi. Methods Information was gathered regarding catering operations and microbiological quality of water and 13 common food items was assessed. Results There were lacunae in all aspects of catering operations. C-1 and C-2 obtained values of 41.9% and 63.9% for overall desirable practices for catering and food material handling practices. Water from source was generally satisfactory in quality. Almost all the food items showed high standard plate count and coliform count. Further, 37% and 46% of the food samples tested positive for Escherichia coli and Staphylococcus aureus, respectively. Hazard Analysis and Critical Control Point study revealed that contamination occurred at several points during the course of preparation. Conclusion The study indicated that the sanitary and hygiene practices followed in the cafeterias of the two colleges were extremely unsatisfactory. It is imperative that the concerned authorities take speedy appropriate remedial action and ensure that safe food is provided in the college cafeterias.

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Microbiological Risk Factors Associated With Food Handlers in Elementary Schools From Brazil

Cited by 14 publications

References 9 publications

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Bacterial and Parasitic Assessment from Fingernails in Debre Markos, Northwest Ethiopia

Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil

Assessment of microbiological quality of foodstuffs served in college cafeterias

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