Staphylococci and Salmonellae in Commercial Wrapped Sandwiches

McCroan, John E.; McKinley, Thomas W.; Brim, Alice; Henning, William C.

doi:10.2307/4592304

Cited by 7 publications

(3 citation statements)

References 9 publications

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“…Considering safety and hygiene, microbiological risk was lowest in foods and drinks of Type A, followed by Type B, Type C and Type D. One survey indicates that the wrapped sandwiches showed sings of contamination during preparation and of growth of bacteria before vending 8 . Similar results were obtained by McCroan et al 9 , who concluded that spiced-ham sandwiches are more hazardous than sandwiches containing mayonnaise, e.g., egg-salad and chickensalad sandwiches.…”

supporting

confidence: 79%

Assessment of Bacteriological Quality of Fast Foods and Soft Drinks in Relation to Safety and Hygiene

Ahmed

Hossain

Malek

et al. 1970

Bangla. J. Microbiol.

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Food and drinks with proper nutritional value, hygienic in quality and appropriate in quantity is essential for good and active life. Fast foods, ready-to-eat are gradually getting popularity and hence, a huge number of fast food shops are growing even without concerning of microbial safety and hygiene 1 . The recent trends in eating out among upper society, teenagers and youth have also increased and the fast food has won the palate of those groups. These are served as helpful purpose in official and private meeting, working people at lunch time and also Tiffin of students of different categories etc. But those fast foods may cause of serious problem when they are contaminated with pathogenic microorganisms due to lack of proper environmental and sanitary processing, lack of proper hygienic practices and storage mishandling 2 .The disease causing agents spread by food and water not only incapacitate large groups of people, but also sometimes result in serious disability and even death. The transmission of human diseases through food, water and waste water is a global problem, particularly in developing countries where gastrointestinal diseases are one of the most important causes of mobility and mortality. However, food habits adopted by populations may mitigate or increase the hazards 3-4 . The above mentioned hazards can be minimized to a great extent simply by monitoring the microbiological quality of food and drinks and creating awareness among the people about the fundamental principles of sanitation and hygienic quality of foods. The purpose of this study was to assess ready-to-eat foods and drinks consumed by people of different socioeconomic status.The study was confined to Dhaka City where varieties of fast foods are consumed by different classes of people under various environments. It was a randomized cross sectional survey conducted in the Dhaka City. On the basis of consumers taste rating of foods and establishments and food price the four categories of shops were selected as Type A (upper class, n = 54), Type B (middle class, n = 78), Type C (moderate class, n = 42) and Type D (lower class, n = 30). Observation of hygienic status of the selected restaurants was followed with questionnaire technique.About 200 g of solid or semi-solid and 200 ml liquid samples were collected aseptically and were kept in insulated cool box. Solid or semi-solid food samples (20 g) were mixed with sterile Ringer's solution and homogenized with stomacher for 5-10 and serial dilutions were made up to 10 -8 . The membrane filtration technique was followed for trapping the bacterial cells in liquid samples (e.g., drinks, water etc.). The trapped cells on the filter were then

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supporting

confidence: 79%

Assessment of Bacteriological Quality of Fast Foods and Soft Drinks in Relation to Safety and Hygiene

Ahmed

Hossain

Malek

et al. 1970

Bangla. J. Microbiol.

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“…Esta foi, talvez, a razão pela qual não se obteve o isolamento de bactérias do gênero Salmonella de nenhuma das 20 amostras analisadas e porque 70% delas mostraram-se com nú-meros inferiores a 10 2 /g de S. aureus (Tabela 3), embora para estes dois grupos de bactérias não se faça comumente comparações quanto à sua resistência. A este respeito, salienta-se que McCroan e col. 16 , Khan e McCaskey 11 (1973), McKinley e col. 17 (1974), com base em resultados de seus estudos, concluiram que a baixa incidência de salmonelas, coliformes e estafilococos em saladas e sanduíches se deve à ação do ácido acético existente em molhos e maioneses adicionados a estes alimentos. Porém, esses autores afirmam que o efeito inibidor de bactérias patogênicas é dado não só pelo baixo pH, mas também pelo efeito tóxico do ácido acético presente nesses produtos.…”

Section: Resultsunclassified

“…Assim sendo, além da microbiota dos vegetais que entram como ingredientes deste alimento, o descuido das normas habituais de higiene durante o seu preparo e manuseio por parte de manipuladores, e as condições em que são comumente armazenados estes produtos, fazem com que os microrganismos neles presentes possam vir ou não a causar alterações no alimento 2,7,8,10,11,12,14,16,19,25 ou intoxicações alimentares nos seus consumidores 26 .…”

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Pesquisa de alguns microrganismos em saladas com maionese adquiridas em restaurantes, lanchonetes e "rotisseries"

1982

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Em vinte amostras de saladas com maionese foram efetuadas as contagens de bactérias mesófilas e psicrófilas, Staphylococcus aureus, Bacillus cereus, bolores e leveduras, a determinação do Número Mais Provável (NMP) de bactérias coliforme totais de Escherichia coli e de estreptococos fecais, bem como a pesquisa de salmonelas. A contagem de bactérias mesófilas variou de 2,64 x 10(4) a ³3 x 10(7)/g do produto. Quanto às bactérias psicrófilas, as contagens variaram de < 10 a ³ 3 x 10(7)/g. Para S. aureus, as contagens oscilaram de < 10² a 4 x 10(5)/g do alimento, enquanto que para B. cereus os números mínimo e máximo foram < 10² e ³ 3 x 10(4)/g, respectivamente. Para bolores e leveduras, as contagens variaram de 7,1 x 10² a 3,7 x 10(6)/g. Com relação ao NMP de coliformes totais e estreptococos fecais, os resultados obtidos mostraram-se compreendidos entre < 0,03 e ³ 4,3 x 10(5)/g. Quanto ao NMP de E. coli os números mínimo e máximo obtidos foram respectivamente de < 0,03 e ³ 2,4 x 10(4)/g de salada com maionese. Tais constatações indicam a ocorrência de contaminação inclusive por microrganismos de origem fecal. Todas as amostras revelaram-se negativas para bactérias do gênero Salmonella.

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Preventing abuse of foods after processing

Icmsf¹

1998

Micro-Organisms in Foods

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Staphylococci and Salmonellae in Commercial Wrapped Sandwiches

Cited by 7 publications

References 9 publications

Assessment of Bacteriological Quality of Fast Foods and Soft Drinks in Relation to Safety and Hygiene

Assessment of Bacteriological Quality of Fast Foods and Soft Drinks in Relation to Safety and Hygiene

Pesquisa de alguns microrganismos em saladas com maionese adquiridas em restaurantes, lanchonetes e "rotisseries"

Preventing abuse of foods after processing

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