Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants

Balzaretti, C.; Marzano, M.A.

doi:10.1016/j.foodcont.2012.05.077

Cited by 29 publications

(29 citation statements)

References 27 publications

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“…Analysis was conducted for the most probable number of thermotolerant coliform and the results were expressed as contaminated hands, when the limits found in the analyses were above 0.4 log NMP/mL (Balzaretti & Marzano, 2013). The samples were collected one year to test the effective implementation of the each new strategy.…”

Section: Data Collectionmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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Section: Data Collectionmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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“…However, to have a positive differential in this market, the absence of episodes of foodborne outbreaks is needed, and this can also be achieved by training food handlers (Lockis et al 2011;Cusato et al 2014;Martins and Rocha 2014). Although the deficiencies arising from the production of meals and processed foods have been linked to handlers (Chodhury et al 2011;Dias et al 2012;Balzaretti and Marzano 2013;Cusato et al 2013), studies on strategies for developing teaching material suitable for the reality of food service concerning training and implementation in quality systems are scarce.…”

Section: Introductionmentioning

confidence: 99%

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Gomes

Lemos

Silva

et al. 2014

Journal of Food Safety

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This paper aims to evaluate a methodology for training food handlers using a didactic material (booklet) developed to be used as a tool in further training sessions in the hotel sector. Microbiological indicators, such as mesophilic aerobic bacteria, coliforms at 35 and 45C were tested in utensils, adornments, food handler hands and ready-for-consumption foods, in adverse conditions and routine tasks in an industrial kitchen environment. The results of the microbiological analyses clearly demonstrated the need for constant vigilance in order to obtain safe food, besides providing examples to be inserted into teaching materials, such as a guidebook, focusing on handlers who work in hotels, with the advantage of approaching examples of the routine of these establishments. PRACTICAL APPLICATIONSFood handler education in hotels should be compulsory part of a food safety program. In this study, presented are the development of a methodology using practical examples from daily activities of the employers and results of laboratory analysis. Easy understanding was observed among all the food handlers and improvements were observed after the implementation of the method. The methodology can be adopted in any hotel food service, without any extra economical cost.

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“…During the preparation of salads, the food manipulators and contact surfaces are both important sources of contamination (BALZARETTI; MARZANO, 2013;BRANDÃO et al, 2014). In Brazil, RIBEIRO et al (2014) analyzed the sanitary conditions of home kitchens and found that 47.5 and 3.8% of the hands of the person who, among the residents, was most likely to handle the food were contaminated with coliforms at 35ºC and Escherichia coli, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…At the same time, food manipulators, utensils and contact surfaces are all important sources of contamination during the preparation of meals, which may cause hazards of biological, chemical or physical nature in a salad ready to be consumed (BALZARETTI; MARZANO, 2013;BRANDÃO et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microbiological profile of different types of salads from hospital kitchens

et al. 2017

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The objective of this work was to verify the microbiological profile of different types of salads from hospital kitchens. During the period from 2010 to 2014, the Public Food Guidance Service (SOAP) received 641 samples of salads from two public hospitals in the Central West region of the São Paulo state, where they were submitted to microbiological analysis in order to determine the most probable number (MPN) of coliforms at 35 and 45ºC, carry out Salmonella spp. study and coagulase-positive staphylococci count. The results showed that in 30.56% of samples the coliform count at 35ºC was above 1,100 MPN/g and 12.17% of samples presented coliforms at 45ºC above 100 MPN/g, which is the maximum limit established by Brazilian law. The prevalence of contaminated samples among those without heat treatment was at 97.44%, and for samples with heat treatment the prevalence was at 2.56% for both cooked and braised foods. All samples were negative for Salmonella spp. presence and showed coagulase-positive staphylococci count at < 1.0 × 102 UFC/g. Although no pathogenic agents were found, the high count for indicator microorganisms in a large number of samples suggests that the practices of obtaining and manipulating these foods are inadequate, facilitating the risk of contamination with pathogens, including other agents not included in this research. Thus, food and nutrition units must pay attention to food preparation procedures, especially since these meals are served to indoor patients.

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Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants

Cited by 29 publications

References 27 publications

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

Microbiological profile of different types of salads from hospital kitchens

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