Sanitary quality, occurrence and identification of Staphylococcus sp: in food services

Abstract

Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

Análise Microbiológica De Amostras De Amendoim Provenientes Do Mercado Público De Porto Alegre/Rs

“…Diversas espécies de Staphylococcus são encontradas facilmente em unidades de alimentação ao investigar um surto alimentar, motivo de preocupação pela sua patogenicidade proveniente da má higiene (Mello et al, 2014;Chaves et al, 2017). Foram encontradas, nesse estudo, Staphylococcus sp.…”

Microbial contamination in industrial tofu

“…FLEMING et al (2010), studying bovine cheese, reported higher SCN counts in 50% of those samples where counts of SCP were also above the limits of legislation. The SCN may also hold enterotoxin genes and many reports of food poisoning from SCN through ingestion of raw cow's milk have been made (CARMO et al, 2002;CUNHA et al, 2006;PODKOWIK et al, 2013;MELLO et al, 2014). Despite the possible ability of SCN to produce enterotoxins, most reports of staphylococcal poisoning have been predominantly related to the presence of SCP.…”

Coagulase‐Negative Staphylococci Collected from Bovine Milk: Species and Antimicrobial Gene Diversity

“…), and the wide dispersion of these enterotoxigenic CNS in the environment and in the foods analyzed indicates a risk to consumer health (de Mello et al . ).…”