Microbiological Contamination in Different Food Service Units Associated with Food Handling

Abstract

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.

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco

“…Our study showed that the type of food establishment was associated with the rate of contamination, which is in accordance with the results of the study conducted by Alves et al [20] who found that the proportion of contamination varied according to the type of food service unit. The highest rate of contaminated samples was found in fishmongers, butcher shops/charcuteries, and pastry/bakery.…”

The Outstanding Effect of Casein and α-Lactalbumin on Multidrug Resistance Staphylococcus aureus Isolated from Ready to Eat Meat Products and Human Samples

“…Nearly similar results were reported by (Bassyouni et al, 2012) who investigated S. aureus in 36.1% hand swabs of food handlers. While lower results were reported by (Castro et al, 2016;Beyene et al, 2019;Ahmed, 2020;Alves et al, 2021) in percentage of 11.1%, 11.3%, 25%, and 8.9%, respectively. These results revealed that food handlers play a great role in microbial contamination of food (Yap et al, 2019).…”

Assessment of handwashing impact on detection of SARS-CoV-2, Staphylococcus aureus, Escherichia coli on hands in rural and urban settings of Côte d’Ivoire during COVID-19 pandemic

“…Indicator organisms are frequently used to detect whether contamination is absent or present or within unacceptable limits [ 21 , 22 ]. Total and fecal coliforms, Escherichia coli ( E. coli ), belonging to the Enterobacteriaceae family and Staphylococcus aureus are used as indicators to assess hygienic conditions [ 23 ]. SARS-CoV-2 viral RNA was found with a prevalence of 40.5% (95% CI: 27.4- 55.1%) in stool of COVID-19 patients [ 24 ].…”