Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes

Abstract

SUMMARYSalmonella enteritidis PT4 was recovered from fingers following the breaking of intact shell eggs artificially contaminated in the contents with the bacterium. Kitchen utensils used to mix egg dishes were salmonella-positive, sometimes after washing. Following the preparation of batter or the mixing of eggs, S. enteritidis was recovered from work surfaces over 40 cm from the mixing bowl. The bacterium survived well in thin, dry films of either batter or egg and, from an initial level of one cell per cm2, could be recovered from formica work surfaces 24 h after contamination.

Consecutive salmonella outbreaks traced to the same bakery

“…Dissemination of microorganisms may follow cross-contamination from raw meat or poultry [8][9][10]. More recently, contamination of hands and work surfaces with S. enteritidis has been demonstrated experimentally during the preparation of egg dishes [15]. Some organisms survived washing with soap and hot water, widespread distribution of contaminated droplets occurred and S. enteritidis was recovered from work surfaces 24 h later.…”

Cross-contamination and infection in the domestic environment and the role of chemical disinfectants

“…By contrast, Gerba et al (1975Gerba et al ( ) demonstrated significant al. (1979, whilst Humphrey et al (1994) showed recovery of Salm. enteritidis PT4 from fingers and utensils, sometimes dispersal onto environmental surfaces from domestic toilets seeded with microbial contamination, whilst Doring et al after washing, following preparation of egg dishes using artificially contaminated eggs.…”

“…of batter or mixing of contaminated eggs (Humphrey et al 1994). Sattar et al (1986Sattar et al ( , 1993, Ansari et al (1988) and Ward From an assessment of the frequency of contamination and risks of transfer it is possible, as summarized in Table 2 …”

“…The effectiveness of machine dishwashing has not been From the data discussed above, indications are that, in a significant proportion of domestic situations, disinfection evaluated. Humphrey et al (1994) investigated contamination of bowl surfaces and fingers which were washed with soap procedures can play a part in preventing cross-contamination. However, if the term 'disinfection' is taken in its literal sense, or detergent and hot water following preparation of eggs artificially contaminated with Salm.…”

Salmonella spp.: O ovo como veículo de transmissão e as implicações da resistência antimicrobiana para a saúde pública

“…A ovotransferrina, pela forte tendência de ligação ao ferro, indisponibiliza este mineral para os microrganismos (SGARBIERI, 1996;JAY, 2000). Especificamente com relação ao sorotipo Enteritidis, ovotransferrina é a principal substância inibidora presente no ovo (CHEN, H. et al, 2001;COGAN et al, 2001), além do fato de que a clara apresenta um conteúdo naturalmente baixo de ferro, de cerca de 0,4 mg/100 g (IBGE, 1999). O pH, que pode chegar a valores em torno de 9,0, faz com que a clara não represente ambiente favorável para a maioria dos microrganismos (SGARBIERI, 1996;JAY, 2000).…”