Microbiological Contamination in Different Food Service Units Associated with Food Handling

Background: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.

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Identifying critical risk practices among street food handlers

British Food Journal ◽

10.1108/bfj-04-2016-0174 ◽

2017 ◽

Vol 119 (2) ◽

pp. 390-400 ◽

Cited By ~ 13

Author(s):

Alekhya Sabbithi ◽

S.G.D.N. Lakshmi Reddi ◽

R. Naveen Kumar ◽

Varanasi Bhaskar ◽

G.M. Subba Rao ◽

...

Keyword(s):

Food Safety ◽

Fecal Coliforms ◽

Microbiological Analysis ◽

Food Handlers ◽

Indicator Organisms ◽

Safety Practices ◽

Street Food ◽

Content Type ◽

E Coli ◽

South Indian

Purpose The purpose of this paper is to identify and prioritize the key food safety practices among street food handlers that lead to microbial contamination in selected street foods of Hyderabad, India. These key food safety practices will help develop and design tailor-made training material for street food vendors in future. Design/methodology/approach It is a cross-sectional study conducted in south Indian city of Hyderabad. Stratified random sampling method was employed. A total of 463 samples of street foods were collected from five zones of Hyderabad. They included 163 salad toppings, 150 fresh fruit juices and 150 panipuri samples. Identification and enumeration of foodborne pathogens and indicator organisms (S. aureus, E. coli, Salmonella spp., Shigella spp., Bacillus cereus, Yersinia spp.) were performed as described by USFDA-BAM. Information on food safety knowledge and handling practices from street vendors were collected using a structured questionnaire. Associations between hygiene practices and bacterial pathogens were done using ANOVA. Risk estimation of food safety practices was assessed by calculating odds ratio. Findings Microbiological analysis indicated that a large number of carrot (98.1 percent) and onion (75.5 percent) samples were contaminated with E. coli. Peeled and cut fruits left uncovered have 13.4 times risk (OR: 2.40-74.8) of E. coli contamination compared to the covered ones. Panipuri samples picked from the vendors who did not have soap at the vending unit had significantly (p<0.001) higher contamination of fecal coliforms than those who had. Originality/value This study is the first of its kind in the study area.

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Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis

Brazilian Journal of Biological Sciences ◽

10.21472/bjbs.050907 ◽

2018 ◽

Vol 5 (9) ◽

pp. 69-74

Author(s):

Hélen Baptista Abud ◽

Erick Eduardo da Silveira ◽

Elaine Berges da Silva ◽

Antônio Francisco da Silva Lisboa-Neto ◽

Amilton Cesar dos Santos ◽

...

Keyword(s):

Food Contamination ◽

Fecal Coliforms ◽

Microbiological Analysis ◽

Quality And Safety ◽

Psychrotrophic Bacteria ◽

Cleaning Procedures ◽

Pan American ◽

Health Organization ◽

Fish Industry ◽

Microbiological Analyses

Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque, State of São Paulo, Brazil. Swab technique was employed prior to cleaning and after sanitizing. Microbiological analysis comprised total counts of coliforms, fecal coliforms, psychrotrophic bacteria, mesophylls and Pseudomonas. In present study, microbiological analysis available in compendium of methods for the microbiological examinations of foods were useful for establish possible contamination by microorganisms. Correct sanitization throughout the manufacturing process has been targeted to maintain the quality and safety of the final product. Satisfactory results of present study may contribute to the discussion about standardization of sanitary procedures for fishing industry. Further research on the fishery industry should be undertaken to establish reliable standards to be employed nationwide.

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Physical-chemical and microbiological analysis of water of irrigation and microbiological analysis of lettuce (Lactuca sativa)

Ciência e Natura ◽

10.5902/2179460x37700 ◽

2019 ◽

Vol 41 ◽

pp. e55

Author(s):

Camila Corrêa Bierhas ◽

Aline Belem Machado ◽

Simone Ulrich Picoli ◽

Daniela Montanari Migliavacca Osorio ◽

Daiane Bolzan Berlese

Keyword(s):

Heterotrophic Bacteria ◽

Microbiological Quality ◽

Fecal Coliforms ◽

Microbiological Analysis ◽

Microbiological Contamination ◽

Physical Chemical ◽

Quality Of Water ◽

Three Samples ◽

Almost All

The contamination of vegetables by pathogenic microorganisms is directly related to the water quality used in their irrigation. Lettuce is the main vegetable consumed in Brazil and because it does not undergo any processing before its consumption, it is directly affected by the quality of the water used for irrigation. This study analyzed the physical-chemical and microbiological quality of water used in lettuce irrigation and possible microbiological contamination of lettuce. In relation to microbiological analyzes, high values were found for heterotrophic bacteria and total coliforms in weirs and vegetables. For fecal coliforms, in almost all water samples, the value found was above that established by the legislation. In lettuce, this occurred in three samples. No strong correlation was found between water and lettuce contamination. In relation to the physicochemical parameters analyzed, only the value of the turbidity in one of the weirs was above the threshold established by the legislation.

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Food Handlers Manual. Instructor

10.37774/9789275119020 ◽

2017 ◽

Keyword(s):

Public Health ◽

Latin American ◽

Food Contamination ◽

Economic Damage ◽

Food Handlers ◽

Food Handling ◽

Food Borne ◽

Hygienic Measures ◽

Food Workers ◽

Latin American And Caribbean

[Introduction]. Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. This Manual’s purpose is to provide to people who handle food, and particularly to food-handlers’ instructors, the information they need to facilitate the teaching of proper procedures to food workers. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendixes focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, forms part of the Manual. Its purpose is to assess the knowledge learned during the course regarding the importance of hygienic food handling for public health.

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Food Safety Knowledge Retention Study

Journal of Food Protection ◽

10.4315/0362-028x-72.2.431 ◽

2009 ◽

Vol 72 (2) ◽

pp. 431-435 ◽

Cited By ~ 17

Author(s):

NYALL HISLOP ◽

KEARA SHAW

Keyword(s):

Food Safety ◽

Service Industry ◽

Safety Information ◽

Food Service ◽

Knowledge Retention ◽

Foodborne Illness ◽

Valuable Insight ◽

Food Handlers ◽

Safety Certification ◽

Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

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A Microbiological Analysis and Hazard Factor Evaluation of Food Utensils and Fixtures of Food Service Operations in Schools

Korean Journal of Environmental Health Sciences ◽

10.5668/jehs.2011.37.5.376 ◽

2011 ◽

Vol 37 (5) ◽

pp. 376-386 ◽

Cited By ~ 2

Author(s):

Sung-Jun Park ◽

Sung-Ho Hong ◽

Anne Ha-Young Lee ◽

Cheol-Ju Kim ◽

Su-Jin Kim ◽

...

Keyword(s):

Food Service ◽

Service Operations ◽

Microbiological Analysis ◽

Factor Evaluation ◽

Hazard Factor

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Microbiological evaluation in street food outside the Universidad del Atlántico North Campus

Ciencia e Innovación en Salud ◽

10.17081/innosa.64 ◽

2019 ◽

Author(s):

Nuris Morales Pinto ◽

Roberto Herrera Acosta ◽

Diego Llerena Calvo

Keyword(s):

Food Contamination ◽

Total Coliform ◽

Control Measures ◽

Fecal Coliforms ◽

Food Handling ◽

Basic Principles ◽

Street Food ◽

Good Manufacturing Practices ◽

The World ◽

The University

Background: The street foods are distributed in all the countries of the world, representing a part of the culture and gastronomy of each country, they are ready for consumption and easily acquired. They are exposed to unfavorable conditions that lead to rapid deterioration and increased microbial load. The study consisted of microbiologically evaluating a street food outside the Universidad del Atlántico North Campus.Methods: A survey was applied to know the most consumed food in the university community. In addition, it structured a randomized 3x2 factorial arrangement, where two sampling points will analyze design: Black and Fritos Fritos Juanca, of which 3 samples of the same food were extracted for evaluation of their quality and microbiological safety. Results: Counting microorganisms yielded 16.67% of the samples contaminated by fecal coliforms with 25 CFU / g, total coliform count was present in 50% of the samples with 27.5 and 75.0 results between CFU/ g, whereas 100% of the samples had presence of aerobic mesophiles, and in the total of these there was no presence of sulfite-reducing spores and Staphylococcus aureus.Conclusion: Therefore, all quality control measures must be taken to reduce the growth of microorganisms and prevent food contamination through hygiene techniques, training in health education, basic principles of Good Manufacturing Practices and hygienic practices in food handling.

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Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

JURNAL KESEHATAN LINGKUNGAN ◽

10.20473/jkl.v11i3.2019.252-258 ◽

2019 ◽

Vol 11 (3) ◽

pp. 252

Author(s):

Upi - Almasari ◽

Corie Indria Prasasti

Keyword(s):

Storage Temperature ◽

Food Samples ◽

Personal Hygiene ◽

Plate Count ◽

Food Handler ◽

Food Handlers ◽

Microbiological Contamination ◽

Storage Duration ◽

Cross Sectional ◽

Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

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Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties

Journal of Food Safety and Hygiene ◽

10.18502/jfsh.v5i3.5693 ◽

2021 ◽

Author(s):

Anik Paul ◽

Md. Mahmud Rahma ◽

Tasnia Ahmed

Keyword(s):

Fast Food ◽

Pathogenic Bacteria ◽

Klebsiella Oxytoca ◽

Food Contamination ◽

Antibiotic Sensitivity ◽

Klebsiella Pneumonia ◽

Microbiological Analysis ◽

Food Handling ◽

Salmonella Spp ◽

Esherichia Coli

Foodborne illness is generally caused after consumption of food contaminated with pathogenic microorganisms. Food contamination often caused by contact with tabletops or food handling surfaces where the pathogenic microbes are present due to unhygienic condition of people working there and the overall environment of the food serving area. In current study, four areas (local restaurants, fast food shops, university canteens and hospital canteens) were selected for collection of swab sample (per cm2 area) from the tabletops. Five samples from each area were taken for further studies. After microbiological analysis we found ten different types of bacteria (Esherichia coli, Klebsiella pneumonia, Klebsiella oxytoca, Corynebacterium xerosis, Staphylococcus aures, Salmonella spp., Proteus mirabilis, Enterobacter aerogenes, pseudomonas aeruginosa and Alcaligenes fecalis) which are already considered to be pathogenic bacteria causing different health issues in immune-compromised and also in healthy consumers. These bacteria were then subjected to antibiotic sensitivity test using ten antibiotics-Vancomycin (30 µg), Cotrimoxazol (30 µg), Azithromycin (15 µg), Gentamicin (10 µg), Amoxycillin (10 µg), Cephradine (30 µg), Ceftriaxone (30 µg), Cefuroxime (30 µg), Cefoxitin (30 µg) and Tetracycline (30 µg). Bacterial isolates collected from university and hospital canteens showed most resistance towards these antibiotics. Strict maintenance of proper sanitation and hygiene starting from personal aspects to the overall environment of food handling service should be maintained to reduce the food contamination and foodborne disease.

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Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Nutrients ◽

10.3390/nu11081784 ◽

2019 ◽

Vol 11 (8) ◽

pp. 1784 ◽

Cited By ~ 3

Author(s):

Lígia Isoni Auad ◽

Verônica Cortez Ginani ◽

Elke Stedefeldt ◽

Eduardo Yoshio Nakano ◽

Aline Costa Santos Nunes ◽

...

Keyword(s):

Food Safety ◽

Water Samples ◽

Microbiological Quality ◽

Food Contamination ◽

Food Handler ◽

Foodborne Diseases ◽

Food Handlers ◽

Food And Water Samples ◽

Attitudes And Practices ◽

Safety Knowledge

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

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