Microbial contamination of paper-based food contact materials with different contents of recycled fiber

Hladíková, Zuzana; Kejlová, Kristína; Sosnovcová, Jitka; Jírová, Dagmar; Vavrouš, Adam; Janoušek, A.; Syčová, M.; Špelina, Vladimír

doi:10.17221/645/2014-cjfs

Cited by 19 publications

(22 citation statements)

References 9 publications

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“…Earlier research on Food Adulteration and Consumer Awareness in Dhaka City, 1995-2011 found that majority person knew about adulteration and only 9% respondents complained it to the seller and bought pure food from another seller [16]. The present study found [14].…”

Section: Discussionsupporting

confidence: 40%

“…It is also known from several studies that variation of the microorganism of recycling papers might be different for the percentage of their recycling content. [14] found a correlation between recycled matter content and microbial contamination. They took 31 paper samples and found total counts of bacteria ranged from 5.0 × 10 1 to 1.2 × 10 5 CFU/g.…”

Section: Discussionmentioning

confidence: 89%

“…Another study found the number of bacteria by the defibering method was in the range of 10 2 -10 3 cfu/g and the highest bacteria number of 1.2×10 3 CFU/gwas found in sugar bags and the lowest 1.0×10 2 CFU/g in the paper for soft confectionary. [15,14], studied on Microbial Contamination of Paper-based Food Contact Materials with Different Contents of Recycled fibre. In their study, they found Total counts of bacteria ranged from 5.0 × 10 1 to 1.2 × 10 5 CFU/g on the basis of their percentage contents of recycling.…”

Section: Discussionmentioning

confidence: 99%

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Bacteriological Load in Traditional Food Packaging Paper

Rana

Mahmud²,

Hossain³

et al. 2019

JAMB

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Aims: To determine bacteriological load of rejected papers used as food packaging materials and assess their prevalence of use by food vendors. Methods and Results: Food vendors (n=116) were selected purposively from various street food, fast food, small and large dining stalls or hotels located at Jashore, Bangladesh. Paper samples randomly collected from these vendors were later categorized into 5 different types as food wrapping, plate covering, tray spreading paper and hand cleaning. Then, 7 paper samples from these each 5 types were randomly sampled for microbial analysis. Swabbing and defibering methods for bacterial analysis and SPSS for statistical analysis were employed. The number of bacteria by the defibering method was in the range of (1.9×108-7.5×108) Cfu/g. Sample papers tested by swabbing method contained between minimum 1.2×108 and maximum 9.2×108Cfu/cm2. Under swabbing method, the minimum average bacterial count was 2.8×108 Cfu/cm2 in food serving paper samples and maximum 4.7×108 Cfu/cm2 in wrapping paper samples. By defibering method, maximum average of bacterial load was found in tray spreading paper samples as 5.3×108Cfu/g and minimum average was in plate covering paper as 4.4x108Cfu/g. Types of paper samples were not significantly different when compared with each other against their mean bacterial concentration found by swabbing method (F=0.961, p=0.443) as well as defibering method (F=2.227, p=0.09).The mean quantity of paper use per vendor surveyed was as much as 1.26 kg a day. Anticipatedly, quantity extent of paper use (kg/day) based on the types of food shops showed a significant difference (F=3.9, p=0.01), as understandably, paper use among different shops was apparently highly variable. Conclusions: The paper samples used for food wrapping and packaging showed high bacterial contamination more than standard acceptance level. There is an urgent need to discourage the use of these papers as food packaging material by creating awareness among food vendors and consumers regarding its harmful effects.

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Section: Discussionsupporting

confidence: 40%

Section: Discussionmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 99%

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Bacteriological Load in Traditional Food Packaging Paper

Rana

Mahmud²,

Hossain³

et al. 2019

JAMB

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“…However, increasing the proportion of recycled fibres in paper manufacture is associated with an increase in microbial load [25]. pulp, which were found to transfer to gloved hands after drying hands washed with sterile water [26].…”

Section: Discussionmentioning

confidence: 99%

The method used to dry washed hands affects the number and type of transient and residential bacteria remaining on the skin

Mutters

Warnes²

2019

Journal of Hospital Infection

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Background: Widespread antibiotic resistance has led to fears that we are entering a postantibiotic era and the relatively simple premise of hand washing to reduce transfer of bacteria and viruses has never been more important. Much of the emphasis has been on hand-washing technique, type of soap, and maintaining compliance but effective drying of the hands is just as important. Aim: To compare the efficacy of drying washed hands with a jet air dryer or paper towels to remove transient bacterial contamination and to determine the effect on residential flora. Methods: Eighty volunteers were recruited. The entire surfaces of volunteers' hands were artificially contaminated with Escherichia coli before being washed and dried; then bacteria remaining on the skin were recovered and enumerated. In the second part of the study the number and types of bacteria comprising the natural flora remaining on washed and dried hands were determined. Findings: Significantly fewer transient and residential bacteria remained on the skin if hands were dried with a jet air dryer (P < 0.001). Drying hands with paper towels increased the number of resident bacteria, including potentially pathogenic species, released from the volunteers' skin, compared to a jet air dryer. Conclusion: The number and types of bacteria remaining on washed hands were affected by the drying method. Hands dried with a jet air dryer harboured fewer viable bacteria, reducing the risk of infection transmission via touch. This could be especially important for healthcare workers who are constantly in contact with large numbers of vulnerable patients.

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“…Packaging may be contaminated with spoilage or pathogenic microorganisms (Patrignani et al, 2016). Indeed, bacteria and fungi were isolated from paper-based packaging made with recyclable material (Hladíková et al, 2015). Thus, attention should be paid to the material used for packaging since it may act as a source of contamination of food.…”

Section: Risk Factorsmentioning

confidence: 99%

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Kabwang¹,

Kitwa²,

Melin³

et al. 2019

Afr. J. Food Sci.

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Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1% completed the university level of education. Sixty-nine percent had fixed activities, and 30.9% were mobiles. None had a training certificate in food safety or hygiene practices. Overall, the poor level of knowledge/attitude and practices was associated with low level of education and the age of the vendors (<40 years) (p<0.05). Gender did not play a role (p>0.05). Attitude, practices, and lack of food safety knowledge in meat handling, improper slaughtering processes, poor environmental and personal hygiene, inadequate storage of food and lack of potable water were identified as major risk factors which may contribute to various contamination of meat sold at retail outlets in Lubumbashi.

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Microbial contamination of paper-based food contact materials with different contents of recycled fiber

Cited by 19 publications

References 9 publications

Bacteriological Load in Traditional Food Packaging Paper

Bacteriological Load in Traditional Food Packaging Paper

The method used to dry washed hands affects the number and type of transient and residential bacteria remaining on the skin

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

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