The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen

Cogan, Tristan A; Bloomfield, Sally F.; Humphrey, T. J.

doi:10.1046/j.1472-765x.1999.00656.x

Cited by 194 publications

(189 citation statements)

References 14 publications

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“…Neste estudo, a amostragem dos panos de limpeza foi realizada somente da superfície, assim, a contaminação real provavelmente seja muito maior. A quantidade de micro-organismos presentes nos panos de limpeza frequentemente é bastante alta, conforme relatado por diversos autores (JOSEPHSON; RUBINO; PEPPER, 1997;COGAN;BLOOMFIELD;HUMPHREY, 1999).…”

Section: Resultsunclassified

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

et al. 2012

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ResumoVários surtos de Doenças Transmitidas por Alimentos são notificadas por ano no estado do Paraná, sendo as bactérias responsáveis por 70% destes surtos e 95% dos casos de toxinfecções alimentares. Existem relatos de que utensílios e equipamentos contaminados participam de, aproximadamente, 16% dos surtos. O objetivo deste trabalho foi avaliar a qualidade microbiológica da água, dos alimentos in natura, congelados e expostos ao consumo e as condições higiênico-sanitárias de três restaurantes da Ilha do Mel/PR. Para produtos de origem animal, foi determinada a contagem de aeróbios mesófilos, coliformes totais, E. coli e S. aureus. Para equipamentos e utensílios inclui-se, ainda, a contagem de bolores e leveduras. Das superfícies analisadas, 72,2% apresentaram condições higiênico-sanitárias insatisfatórias. Tábuas plásticas de corte, esponjas de louça, pias e os panos de prato e de pia apresentaram as maiores médias de contaminação. De acordo com a legislação brasileira, os alimentos encontrados em desacordo com os padrões estabelecidos foram: o mexilhão congelado, com contagens de E. coli de 7,0 x 10 2 UFC/g; o molho de camarão, com 1,4 x 10 4 UFC/g; as amostras de alface e cenoura ralada, consideradas limpas, com 1,0 x 10 3 e 2,0 x 10 5 UFC/g de EC, respectivamente. Os alimentos, de um modo geral, apresentaram altas contagens bacterianas. As verduras e os legumes foram os principais responsáveis pela contaminação de tábuas e pias. A água utilizada nos três restaurantes apresentou qualidade microbiológica satisfatória. O estabelecimento que apresentou melhores condições higiênico-sanitárias foi o estabelecimento onde os manipuladores foram treinados com cursos de boas práticas de manipulação. Palavras-chave: Contaminação, cozinhas, manipulação AbstractEach year, several outbreaks of foodborne diseases are reported in Parana state, Brazil. Bacteria are responsible for 70% of these outbreaks and 95% of cases of food poisoning. There are reports that kitchen equipment and utensils contaminated have participated of approximately 16% of outbreaks. The aim of this study was to evaluate the microbiological quality of water, fresh foods, frozen foods, ready to eat food and sanitary conditions of three restaurants in Ilha do Mel -Paraná, Brazil, using Petrifilm TM . The results showed that 72.2% surfaces of had unsatisfactory sanitary conditions. Cutting boards, scrub sponge, kitchen sinks and dish towels had the highest average contamination. According to Brazilian law, samples of food outside of the standard were: seafood sauce, with 7,0 x 10 2 CFU/g of E. Coli, frozen mussels, with 7,0 x 10 2 CFU/g of E. coli; sample lettuce and grated carrot, considered clean, with 1,0 x 10 3 e 2,0 x 10 5 CFU/g of EC, respectively. All samples of food, in general, had high bacterial counts. Vegetables were the main responsible for the contamination of kitchen boards and sinks. The water used in the three restaurants had satisfactory microbiological quality. Better hygienic sanitary conditions were found in the restaurant where the...

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Section: Resultsunclassified

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

et al. 2012

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“…Similar studies conducted in several Middle Eastern countries showed supporting results. Wazaify et al, [14], Al-Saeedi et al, [1], Shtayeh et al, [13], Al-Kindi et al, [2], Naja et al, [11] and Al-Asadi et al, [3] have shown that the prevalence of TCAM use amongst diabetic patients in the studied-countries was high, yet the percentages varied. This can be attributed to different definitions of TCAM used in the studies.…”

Section: Discussionmentioning

confidence: 99%

Prevalence and Pattern of Traditional and Complementary Alternative Medicine Use in Diabetic Patients in Dubai, UAE

ALAlami

Saeed

Khan

2017

AJNE

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Background: The current study explored the prevalence and pattern of traditional and complementary alternative medicine (TCAM) use, its perceived benefits and possible impact on health outcomes amongst diabetics in Dubai, UAE. Objectives:Diabetes is highly prevalent in the UAE, with diabetics potentially not complying with the prescribed conventional medicines, or preferring to use of traditional and complementary alternative medicines. The current study therefore sheds light on these two areas. Methods: A descriptive cross-sectional pilot study was conducted in 4 healthcare facilities in Dubai using quantitative data collection methods. Using a systematic random sampling method, 145 diabetic participants completed a selfreported questionnaire. Measures in the questionnaire included traditional and complementary alternative medicine use, and perceived benefits. SPSS version 21 was used for result analysis. Chi-square test was used to confirm significance amongst various groups. Results: Amongst 145 diabetic participants recruited, 66.9% were female, and 57.9% had undergraduate degree. Majority of participants (95.2%) had type II diabetes. Participants age was between 20 to 79 years. The prevalence of TCAM use amongst the participants was 21.4%, with the majority of users being female (27.8%). TCAM use was more common amongst housewives (28.6%). None of the TCAM users had the intervention prescribed by a health specialist, and the majority (51.6%) used it for the purpose of slowing the progression of the disease. More than half (58.1%) of TCAM users reported receiving the desired effect, and 77.4% used TCAM in combination with the prescribed conventional medicine. Conclusion:The current study confirmed the un-prescribed use of TCAM amongst participants in Dubai, UAE. Further studies are required to elaborate on the interaction between TCAM and prescribed conventional medicines.

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“…Hand hygiene is one of the imperative tools to reduce and prevent surface-to-surface cross-contamination. 13 Cogan et al 14 reported that no Campylobacter jejuni could be recovered from hand-washed cutlery. In contrast, some studies confirm the ineffectiveness of consumer-style hand-washing procedures, 15,16 thus either the hand-washing procedure must be intensified or hand contact with the meat must be prevented.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Microbial Contamination in Frequently Used Fomites in Kuwait

Al‐Harbi

Anderson

Elmi

2017

BIJ

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The occurrence of potential pathogens and the levels of contamination at individual sites, particularly in fitness club, gas station, home, hospital, and supermarket in Kuwait is described in this paper. The samples were collected using sterile swab sticks. Results obtained showed the highest bacterial count of 2.8 log10 CFU/ml in bathroom doorknobs at gas station, while the least was obtained from pantry in hospital with 1.3 log10 CFU/ml. Prevalent isolated bacterial contaminants were Staphylococcus epidermidis (34%), followed by Enterococcus faecalis (26%), Staphylococcus aureus (14%), Escherichia coli (10%), Streptococcus pyogenes and Pseudomonas alcaligenes (4%), Streptococcus agalactiae, Klebsiella oxytoca, Klebsiella pneumoniae, and Pseudomonas aeruginosa (2%). Eighty percent of all swab samples cultured were gram positive and 20% were gram negative bacteria. The types and numbers of diseasecausing microbes reported in previous epidemiological studies were also found in this study. Appropriate hygienic measures to suppress any potential microbial crosscontamination are therefore needed. It is also imperative to conduct regular testing to check for bacterial contamination and increase community awareness and education for hygienic standards.

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The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen

Cited by 194 publications

References 14 publications

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

Qualidade microbiológica do ambiente, alimentos e água, em restaurantes da Ilha do Mel/PR

Prevalence and Pattern of Traditional and Complementary Alternative Medicine Use in Diabetic Patients in Dubai, UAE

Evaluation of Microbial Contamination in Frequently Used Fomites in Kuwait

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