1
|
ÇETİN AS, DOĞAN M. Esnaf Lokantalarında Kullanılan Kesme/Doğrama Tahtalarının Gıda Güvenliği Açısından Değerlendirilmesi: İstanbul Örneği. İSTANBUL GELIŞIM ÜNIVERSITESI SAĞLIK BILIMLERI DERGISI 2022. [DOI: 10.38079/igusabder.1097532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Amaç: Çalışma, gastronomi kültürünün vazgeçilmez bir unsuru olan esnaf lokantalarında gerçekleşmesi olası kritik halk sağlığı ve gıda güvenliği risklerinin başında gelen kesme/doğrama tahtalarından kaynaklı mikrobiyal risklerin belirlenmesi amaçlanmıştır.Yöntem: Çalışma kapsamında İstanbul’un ilçeleri Büyükçekmece, Çatalca ve Silivri’de faaliyet gösteren esnaf lokantalarının mutfaklarında kullanılan kesme/doğrama tahtaların yüzeylerinden steril swap ile mikrobiyolojik numuneler alınmıştır. Numuneler uygun sıcaklık ve sürede inkübasyona bırakılarak, toplam mezofilik aerobik bakteri, Staphylococcus aureus, Escherichia coli ve küf-maya sayımı yapılmıştır.Bulgular: Kesme/doğrama tahtalarının yüzeylerinden alınan mikrobiyolojik numunelerde Staphylococcus aureus, Escherichia coli, toplam mezofil aerob bakteri sayısı ve küf - maya sayısının ortalamaları sırasıyla 0,74; 0,61; 1,53 ve 1,21 logkob/10 cm2 tespit edilmiştir. Numunelerde değişik sayılarda Staphylococcus aureus tespit edilmesi personel kaynaklı bir kontaminasyona ve yine değişik sayılarda Escherichia coli tespit edilmesi ise fekal kaynaklı bir kontaminasyona işaret etmektedir.Sonuç: Esnaf lokantalarının gıda güvenliği uygulamalarından biri olan iyi üretim uygulamalarına yeterince uyulmadığı tespit edilmiştir. Esnaf lokantalarında gıda güvenliğinin tamamen sağlanabilmesi için Hazard Analysis and Critical Control Point - Tehlike Analizleri ve Kritik Kontrol Noktaları (HACCP) gibi gıda güvenliği kontrol sistemlerinin de etkin şekilde uygulanması gerektiğini ifade etmek mümkündür.
Collapse
Affiliation(s)
- Ayşe Seray ÇETİN
- İSTANBUL GELİŞİM ÜNİVERSİTESİ, GÜZEL SANATLAR FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
| | - Murat DOĞAN
- İSTANBUL GELİŞİM ÜNİVERSİTESİ, GÜZEL SANATLAR FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
| |
Collapse
|
2
|
Lim ES, Kim JJ, Sul WJ, Kim JS, Kim B, Kim H, Koo OK. Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility. Front Microbiol 2021; 12:636329. [PMID: 33912146 PMCID: PMC8071874 DOI: 10.3389/fmicb.2021.636329] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 03/18/2021] [Indexed: 11/24/2022] Open
Abstract
Bacterial contamination of food-contact surfaces can be a potential risk factor for food quality and safety. To evaluate the spatial and temporal variations of the potential cross-contamination routes, we conducted a biogeographical assessment of bacteria in a foodservice facility based on the diversity of microflora on each surface. To this end, we performed high-throughput amplicon sequencing of 13 food-contact and non-food contact surfaces in a foodservice facility throughout a year. The results showed that Bacillus, Acinetobacter, Streptophyta, Enterobacter, Pseudomonas, Serratia, Enhydrobacter, Staphylococcus, Paracoccus, and Lysinibacillus were the dominant genera found on the kitchen surfaces of the foodservice facility. Depending on the season, changes in Firmicute/Proteobacteria ratios were observed, and the fan becomes the main source of outdoor air contamination. The microbial flow associated with spoilage was also observed throughout food preparation. Taken together, our results would be a powerful reference to hygiene managers for improvement of food processes.
Collapse
Affiliation(s)
- Eun Seob Lim
- Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, South Korea.,Food Safety Research Team, Korea Food Research Institute, Wanju-gun, South Korea
| | - Jin Ju Kim
- Department of Systems Biotechnology, Chung-Ang University, Anseong, South Korea
| | - Woo Jun Sul
- Department of Systems Biotechnology, Chung-Ang University, Anseong, South Korea
| | - Joo-Sung Kim
- Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, South Korea.,Food Safety Research Team, Korea Food Research Institute, Wanju-gun, South Korea
| | - Bomin Kim
- Department of Medicinal Chemistry and Pharmacology, University of Science and Technology, Daejeon, South Korea.,Center for Eco-Friendly New Materials, Korea Research Institute of Chemical Technology, Daejeon, South Korea
| | - Hun Kim
- Department of Medicinal Chemistry and Pharmacology, University of Science and Technology, Daejeon, South Korea.,Center for Eco-Friendly New Materials, Korea Research Institute of Chemical Technology, Daejeon, South Korea
| | - Ok Kyung Koo
- Department of Food and Nutrition, Gyeongsang National University, Jinju, South Korea.,Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, South Korea
| |
Collapse
|
3
|
Barbosa FM, Souza CVS, Ribeiro ES, Azevedo PRM, Silva Chaves Damasceno KSF, Mont'Alverne Jucá Seabra L. Do as I say or as I do? Food handler's knowledge on good handling practices and evaluation of hygienic–sanitary conditions in hospital foodservices. J Food Saf 2020. [DOI: 10.1111/jfs.12869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Ellane Sabryna Ribeiro
- Postgraduate Program in Nutrition Federal University of Rio Grande do Norte Natal Brazil
| | | | | | | |
Collapse
|
4
|
da Silva Farias A, Akutsu RDCCDA, Botelho RBA, Zandonadi RP. Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16061005. [PMID: 30897700 PMCID: PMC6466412 DOI: 10.3390/ijerph16061005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/06/2019] [Accepted: 03/15/2019] [Indexed: 12/05/2022]
Abstract
This study aimed to develop and validate an instrument to evaluate Brazilian home kitchens’ good practices. We elaborated on the preliminary version of the check-list based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216), Collegiate Board Resolution 275 (RDC 275), the standard 22000 from the International Organization for Standardization (ISO 22000) and Codex Alimentarius. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of food contamination and clarity of the wording, was the achievement of a minimum of five out of seven of agreement among the experts (W-values ≥ 0.7). Moreover, items should have a mean ≥3 for the evaluation of importance (content validation) and clarity (semantic evaluation) to be maintained in the instrument. After the expert phase, we conducted another semantic evaluation of the check-list with a focus group composed of 13 undergraduate students, one moderator, and one observer of the process, to evaluate each item regarding its clarity, considering their level of understanding of the item. The final version of the check-list was composed of 77 items, divided into four blocks. The check-list developed was validated with respect to content with a W-value of 0.86 and approved in the semantic evaluation.
Collapse
Affiliation(s)
| | | | | | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.
| |
Collapse
|
5
|
CUNHA DTD, AMORIM ALBD, LEITE FHM, STEDEFELDT E, ROSSO VVD, BANDONI DH. Dimensioning of the physical area and required number of food handlers for school food services. REV NUTR 2019. [DOI: 10.1590/1678-9865201932e180188] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
ABSTRACT Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.
Collapse
|
6
|
Soares DDSB, Henriques P, Ferreira DM, Dias PC, Pereira S, Barbosa RMS. [Best Practices in School Food and Nutrition Units of a municipality in the state of Rio de Janeiro - Brazil]. CIENCIA & SAUDE COLETIVA 2018; 23:4077-4083. [PMID: 30539992 DOI: 10.1590/1413-812320182312.23992016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Accepted: 10/23/2016] [Indexed: 11/22/2022] Open
Abstract
The scope of this study was to analyze the hygienic-sanitary conditions in nine School Food and Nutrition Units (UANE) of a municipality in the state of Rio de Janeiro (Brazil). A Best Practices in School Food Checklist proposed and validated by Stedefeldt et al., containing items scored and grouped into six thematic blocks (BT) was applied. The total score (P) results per BT and the final score (PF) were obtained using the Best Practices in School Food software®. The P results in UANE were compared with the classification of Collegiate Board Resolution No. 275 of 2002 of the National Health Surveillance Agency2 and PF results were used for UANE classification. All the UANE results were partially suitable for BT building. For BT handlers, processes/procedures, environmental hygiene and equipment for controlled temperature, most had partially adequate and inadequate results. Most UANE were adequate for BT reception. The PF results classified most UANE (66.7%) as standard health risks, indicating the need for corrective measures for Best Practices in UANE and the supply of safe and healthy meals to schoolchildren.
Collapse
Affiliation(s)
- Daniele da Silva Bastos Soares
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| | - Patrícia Henriques
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| | - Daniele Mendonça Ferreira
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| | - Patrícia Camacho Dias
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| | - Silvia Pereira
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| | - Roseane Moreira Sampaio Barbosa
- Faculdade de Nutrição, Universidade Federal Fluminense. R. Mário Santos Braga 30/4º, Valonguinho. 24020-140 Niterói RJ Brasil.
| |
Collapse
|
7
|
Serafim AL, Stangarlin‐Fiori L, Hecktheuer LHR. Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments. J Food Saf 2018. [DOI: 10.1111/jfs.12543] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ana Lúcia Serafim
- Food Science and TechnologyFederal University at Santa Maria Santa Maria Rio Grande do Sul Brazil
| | - Lize Stangarlin‐Fiori
- Graduate Degree in Food and Nutrition in the Federal University at Paraná Curitiba Paraná Brazil
| | | |
Collapse
|
8
|
Osaili TM, Al-Nabulsi AA, Allah Krasneh HD. Food safety knowledge among foodservice staff at the universities in Jordan. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
da Vitória AG, de Souza Couto Oliveira J, de Faria CP, de São José JFB. Good practices and microbiological quality of food contact surfaces in public school kitchens. J Food Saf 2018. [DOI: 10.1111/jfs.12486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alyne Gomes da Vitória
- Nutrition and Health Postgraduate Program, Department of Integrated Education in Health; Federal University of Espírito Santo; Vitória Brazil
| | - Jhenifer de Souza Couto Oliveira
- Nutrition and Health Postgraduate Program, Department of Integrated Education in Health; Federal University of Espírito Santo; Vitória Brazil
| | - Carolina Perim de Faria
- Nutrition and Health Postgraduate Program, Department of Integrated Education in Health; Federal University of Espírito Santo; Vitória Brazil
| | | |
Collapse
|
10
|
Illés CB, Tóth AJ, Dunay A, Lehota J, Bittsánszky A. Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. J Food Saf 2018. [DOI: 10.1111/jfs.12480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Csaba Bálint Illés
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András J. Tóth
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
| | - Anna Dunay
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - József Lehota
- Department of Business Economics and Management; Szent István University; Gödöllő Hungary
| | - András Bittsánszky
- InDeRe Institute for Food System Research and Innovation Nonprofit Ltd, Budapest; Hungary
| |
Collapse
|
11
|
Rossi EM, Beilke L, Barreto JF. Microbial contamination and good manufacturing practices in school kitchen. J Food Saf 2017. [DOI: 10.1111/jfs.12417] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eliandra Mirlei Rossi
- Microbiology Laboratory, Departments of Biological Science and HealthUniversidade do Oeste de Santa Catarina ‐ UNOESC, São Miguel do Oeste‐SC Santa Catarina Brazil
| | - Luniele Beilke
- Microbiology Laboratory, Departments of Biological Science and HealthUniversidade do Oeste de Santa Catarina ‐ UNOESC, São Miguel do Oeste‐SC Santa Catarina Brazil
| | - Jessica Fernanda Barreto
- Microbiology Laboratory, Departments of Biological Science and HealthUniversidade do Oeste de Santa Catarina ‐ UNOESC, São Miguel do Oeste‐SC Santa Catarina Brazil
| |
Collapse
|
12
|
Olmedo PV, Stangarlin‐Fiori L, Opolski Medeiros C, Tondo EC, Ferreira SMR. A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments. J Food Saf 2017. [DOI: 10.1111/jfs.12377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patrícia Vitório Olmedo
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Lize Stangarlin‐Fiori
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Caroline Opolski Medeiros
- Nutrition Department, Health Science Sector, Campus III, Jardim BotânicoFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| | - Eduardo César Tondo
- Food Science DepartmentFood Science and Technology Institute, Federal University at Rio Grande do Sul, Porto Alegre ‐ ICTA/UFRGSRio Grande do Sul Brazil
| | - Sila Mary Rodrigues Ferreira
- Graduate program in Food and Nutrition, Health Science Sector, Campus IIIFederal University at ParanáCuritiba, Paraná, CEP 80210‐170 Brazil
| |
Collapse
|
13
|
Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surfaces. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Garayoa R, Abundancia C, Díez-Leturia M, Vitas AI. Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
15
|
Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. J Appl Microbiol 2016; 121:863-72. [PMID: 27331375 DOI: 10.1111/jam.13211] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/23/2016] [Accepted: 06/17/2016] [Indexed: 11/30/2022]
Abstract
AIMS This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. METHODS AND RESULTS A total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments. Climatic conditions were evaluated in respect to the outside temperature, pressure, humidity and precipitation. Logistic regression confirmed that the presence of precipitation was associated with an increased likelihood of exhibiting both Enterobacteriaceae and Staphylococcus on HF' hands as well as exhibiting Enterobacteriaceae on both types of FCS. Numerable Enterobacteriaceae and Staphylococcus levels on HF' hands were detected when higher outside temperatures and higher precipitations occurred. Higher outside temperatures were observed when Enterobacteriaceae were detected on both plastics (P < 0·05) and stainless steel (P > 0·05). Higher precipitation was observed when Enterobacteriaceae was detected on stainless steel while in contrast, this indicator was detected on plastics in periods with lower precipitation. CONCLUSIONS This research confirms relationships between hygiene indicators in take-aways and climatic conditions, mostly temperature and precipitation. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides another perspective into the possible nature of cross-contamination and foodborne outbreaks originating in foodservice establishments and brings to attention the necessity of analysing various climatic conditions.
Collapse
Affiliation(s)
- I Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | | | | | | | - I Tomašević
- Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| |
Collapse
|
16
|
The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. Meat Sci 2016; 114:54-57. [DOI: 10.1016/j.meatsci.2015.12.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Revised: 11/24/2015] [Accepted: 12/15/2015] [Indexed: 11/17/2022]
|
17
|
Djekic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
18
|
da Cunha DT, Braga ARC, Passos EDC, Stedefeldt E, de Rosso VV. The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance. Food Res Int 2015; 75:27-33. [PMID: 28454956 DOI: 10.1016/j.foodres.2015.05.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 05/13/2015] [Accepted: 05/14/2015] [Indexed: 11/28/2022]
Abstract
A positive outlook regarding future events, in which individuals find themselves less likely than others to experience negative events, is called optimistic bias (OB). The aims of this study were: 1. To ascertain the existence and measure the OB phenomenon in food handlers in relation to foodborne disease and 2. To examine the association of OB with food handlers' risk perceptions, knowledge, attitudes, self-reported practices, training participation, food safety performance of the establishments and microbiological analysis. This study examined different food businesses in Santos city, in Brazil, as follows: street food kiosks, beach kiosks, restaurants, hospitals, and school meal services. The food handlers indicated their own risk and their peers' risk of causing a foodborne disease. Responses were given on a 10cm linear scale anchored with descriptors of intensity ranging from "none" to "very high". The difference between these risk perceptions characterized a score of tendency of an OB. A structured questionnaire was administered to evaluate knowledge, attitudes, self-reported practices and food safety performance. A total of 183 food handlers participated in the study. Microbiological analyses were conducted with ready-to-eat foods/preparations from selected sites. The food handlers perceived themselves as less likely than their peers to cause a foodborne disease (p<0.001), demonstrating the tendency of an OB. Food handlers who had undergone some training presented lower scores for the perceived risk of themselves being responsible for a foodborne disease and higher knowledge than did untrained individuals. Hospitals, schools and restaurants performed better than street food group considering food safety performance. However, microorganisms were found in food samples from hospitals. This result may be motivated by OB and other subjective factors. Apparently, this positive outlook of food handlers is associated with training participation, lethality perception and correlating positively with age. No association was found between OB scores and knowledge, attitudes and self-reported practices. Since OB may lead individuals to adopt inappropriate or dangerous behavior, strategies for debiasing food handlers should be designed.
Collapse
Affiliation(s)
- Diogo Thimoteo da Cunha
- GeQual - Grupo de Estudo em Qualidade de Alimentos, Faculdade de Ciências Aplicadas, UNICAMP - Universidade Estadual de Campinas, Pedro Zacarias Street, 1300 Limeira, SP, Brazil
| | - Anna Rafaela Cavalcante Braga
- GeQual - Grupo de Estudo em Qualidade de Alimentos, Departamento de Biociências, UNIFESP - Universidade Federal de São Paulo, Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos city, SP, Brazil
| | | | - Elke Stedefeldt
- GeQual - Grupo de Estudo em Qualidade de Alimentos, Centro de Desenvolvimento do Ensino Superior em Saúde, UNIFESP - Universidade Federal de São Paulo, Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos city, SP, Brazil.
| | - Veridiana Vera de Rosso
- GeQual - Grupo de Estudo em Qualidade de Alimentos, Departamento de Biociências, UNIFESP - Universidade Federal de São Paulo, Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos city, SP, Brazil
| |
Collapse
|
19
|
Stellato G, La Storia A, Cirillo T, Ercolini D. Bacterial biogeographical patterns in a cooking center for hospital foodservice. Int J Food Microbiol 2015; 193:99-108. [DOI: 10.1016/j.ijfoodmicro.2014.10.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 10/15/2014] [Accepted: 10/16/2014] [Indexed: 11/16/2022]
|
20
|
Mukherjee N, Dowd SE, Wise A, Kedia S, Vohra V, Banerjee P. Diversity of bacterial communities of fitness center surfaces in a U.S. metropolitan area. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2014; 11:12544-61. [PMID: 25479039 PMCID: PMC4276630 DOI: 10.3390/ijerph111212544] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 11/26/2014] [Accepted: 11/26/2014] [Indexed: 02/07/2023]
Abstract
Public fitness centers and exercise facilities have been implicated as possible sources for transmitting community-acquired bacterial infections. However, the overall diversity of the bacterial community residing on the surfaces in these indoor environments is still unknown. In this study, we investigated the overall bacterial ecology of selected fitness centers in a metropolitan area (Memphis, TN, USA) utilizing culture-independent pyrosequencing of the 16S rRNA genes. Samples were collected from the skin-contact surfaces (e.g., exercise instruments, floor mats, handrails, etc.) within fitness centers. Taxonomical composition revealed the abundance of Firmicutes phyla, followed by Proteobacter and Actinobacteria, with a total of 17 bacterial families and 25 bacterial genera. Most of these bacterial genera are of human and environmental origin (including, air, dust, soil, and water). Additionally, we found the presence of some pathogenic or potential pathogenic bacterial genera including Salmonella, Staphylococcus, Klebsiella, and Micrococcus. Staphylococcus was found to be the most prevalent genus. Presence of viable forms of these pathogens elevates risk of exposure of any susceptible individuals. Several factors (including personal hygiene, surface cleaning and disinfection schedules of the facilities) may be the reasons for the rich bacterial diversity found in this study. The current finding underscores the need to increase public awareness on the importance of personal hygiene and sanitation for public gym users.
Collapse
Affiliation(s)
- Nabanita Mukherjee
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, The University of Memphis, 338 Robison Hall, 3825 Desoto Avenue, Memphis, TN 38152, USA.
| | - Scot E Dowd
- Molecular Research LP (MR DNA), 503 Clovis Road, Shallowater, TX 79363, USA.
| | - Andy Wise
- WMC TV Action News 5, NBC Memphis, 1960 Union Ave, Memphis, TN 38104, USA.
| | - Sapna Kedia
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, The University of Memphis, 338 Robison Hall, 3825 Desoto Avenue, Memphis, TN 38152, USA.
| | - Varun Vohra
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, The University of Memphis, 338 Robison Hall, 3825 Desoto Avenue, Memphis, TN 38152, USA.
| | - Pratik Banerjee
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, The University of Memphis, 338 Robison Hall, 3825 Desoto Avenue, Memphis, TN 38152, USA.
| |
Collapse
|