This study investigated the presence of methicillin-resistant Staphylococcus aureus (MRSA) in raw meat and fish and foods prepared from them for patient consumption in public hospitals in Salvador, Bahia, in northeastern Brazil. A total of 114 samples of raw meat and fish (chicken, n = 30; beef, n = 30; pork, n = 24; and fish, n = 30) and 63 samples of prepared foods (made with chicken, n = 15; beef, n = 15; pork, n = 15; and fish, n = 18) were collected from the kitchens of 10 different hospitals. Of the 114 investigated raw meat and fish samples, 28.1% were positive for MRSA, which comprised 23.3% beef, 23.3% chicken, 37.5% pork, and 30% fish samples. Of the prepared foods, 9.5% were positive for MRSA, which comprised 5.6% chicken products, 6.7% pork products, and 22.2% fish products. MRSA contamination was not detected in prepared beef dishes. A statistical analysis showed no association between the presence of MRSA and the type of raw food (P > 0.05). The high prevalence of MRSA among the raw foods tested and the presence of the microorganism in prepared foods emphasizes the necessity of enforcing hygienic practices within hospital kitchens.

Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components.

Foi avaliado o treinamento desenvolvido com os colaboradores do Serviço de Alimentação Estudantil de um Restaurante Universitário, em dezembro de 2014, por meio de levantamento da situação de Boas Práticas de Fabricação, análise do nível de conhecimento dos manipuladores de alimentos e verificação da mudança de comportamento e atitudes ao manipularem os alimentos. O estudo evidenciou que o treinamento não aumentou de forma satisfatória o nível de conhecimento dos manipuladores sobre Boas Práticas de Fabricação, contudo, influenciou na adoção de comportamentos e práticas mais adequadas, sugerindo que podem existir outros motivos para a adoção dessas medidas, como o reconhecimento e a valorização dos colaboradores e assim, a capacitação pode ter funcionado como uma medida de incentivo.

Although well known, Staphylococcus aureus is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resistance to antibiotics routinely used in clinical practice. The present study investigated the occurrence of methicillin-resistant Staphylococcus aureus (MRSA) in hamburgers and sandwiches sold in supermarkets and fast food outlets in Salvador, BA, Brazil. Fifty samples of frozen raw hamburgers (25: beef and 25: chicken) and 50 samples of ready-to-eat sandwiches (25: beef and 25: chicken) were collected and investigated for the presence of MRSA. MRSA was present in 32% of the hamburgers and 8% of the sandwiches. The frequency of MRSA was higher in the samples containing chicken meat. However, the statistical analysis showed no association between MRSA presence and the type of meat investigated (P > 0.05). The high prevalence of MRSA in hamburgers and the presence of the microorganism in ready-to-eat sandwiches are worrying and indicate the need for better control during food preparation to prevent the spread of bacteria.

This cross-sectional study aimed to identify factors that interfere with the adoption of good hygiene practices in public school food services (SFS) in Bahia, Brazil. The search was conducted in public schools in Bahia/Brazil. Data collection included (i) evaluation of the adoption of Good Practices in school food services through visual observation and registration in the checklist in Good Hygienic Practices in School Food Services; (ii) Identification of schools' foodservice physical areas and environmental comfort measures; (iii) identification of sociodemographic and occupational characteristics and assessment of attitudes and level of knowledge in food hygiene. The minimum sample of schools (confidence level of % and an error of %) was stratified considering the total number of districts (areas) and the schools' number per area. The data were analyzed using the Statistical Package for Science-SPSS ® in version . . The categorical variables were described as frequencies and percentages, and the quantitative variables as mean and standard deviation. Chi-square, Kruskal-Wallis with Tukey's post-hoc tests were used to examine qualitative variables. Independent Student t-test and ANOVA with Tukey's post-hoc tests were used to examine quantitative variables. Categorical variables were evaluated by Pearson Chi-squared tests. The Pearson test was used to analyze the correlation between Attitude and knowledge. The classification of the sanitary status was of moderate risk in . % (n = ) of the SFS ( -% of compliance) and . % (n = ) at high risk ( -% compliance). The average percentage of compliance for the SFS in the municipality was . %, obtaining a high-risk classification ( -% compliance). In the SFS, the absence of dry goods' storage, meat preparation area, and storage of residues in more than % of schools was observed.