The incidence of significant foodborne pathogens in domestic refrigerators

Jackson, Valerie; Blair, I.S.; McDowell, D.A.; Kennedy, Jean; Bolton, Declan

doi:10.1016/j.foodcont.2005.10.018

Cited by 118 publications

(103 citation statements)

References 53 publications

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“…Geladeiras e freezers também são frequentemente relacionados ao risco de contaminação cruzada, incluindo a contaminação de alimentos prontos (JACKSON et al, 2007). Neste estudo, as geladeiras não foram consideradas importantes fontes de contaminação.…”

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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“…Foodborne bacteria are also commonly present in kitchens and households (Jackson et al, 2007;Macias-Rodriguez et al, 2013;Scott et al, 2008) and form an important source of foodborne illness (Luber, 2009;Newell et al, 2010). High bacterial concentrations (up to 5 log 10 cfu/ml) have been reported from dishcloths (Gorman et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Chavatte

Baré

Lambrecht

et al. 2014

International Journal of Food Microbiology

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In the present study, the occurrence of free-living protozoa (FLP) and foodborne bacterial pathogens on dishcloths was investigated. Dishcloths form a potentially important source of cross-contamination with FLP and foodborne pathogens in food-related environments. First various protocols for recovering and quantifying FLP from dishcloths were assessed. The stomacher technique is recommended to recover flagellates and amoebae from dishcloths. Ciliates, however, were more efficiently recovered using centrifugation. For enumeration of freeliving protozoa on dishcloths, the Most Probable Number method is a convenient method. Enrichment was used to assess FLP diversity on dishcloths (n = 38). FLP were found on 89% of the examined dishcloths; 100% of these tested positive for amoebae, 71% for flagellates and 47% for ciliates. Diversity was dominated by amoebae: vahlkampfiids, vannellids, Acanthamoeba spp., Hyperamoeba sp. and Vermamoeba vermiformis were most common. The ciliate genus Colpoda was especially abundant on dishcloths while heterotrophic nanoflagellates mainly belonged to the genus Bodo, the glissomonads and cercomonads. The total number of FLP in used dishcloths ranged from 10 to 10 4 MPN/cm 2 . Flagellates were the most abundant group, and ciliates the least abundant. Detergent use was identified as a prime determinant of FLP concentrations on used dishcloths. Bacterial load on dishcloths was high, with a mean total of aerobic bacteria of 7.47 log 10 cfu/cm 2 . Escherichia coli was detected in 68% (26/38) of the used dishcloths, with concentrations up to 4 log 10 cfu/cm 2 . Foodborne pathogens including Staphylococcus aureus (19/38), Arcobacter butzleri (5/38) and Salmonella enterica subsp. enterica ser. Halle (1/38) were also present. This study showed for the first time that FLP, including some opportunistic pathogens, are a common and diverse group on dishcloths. Moreover, important foodborne pathogens are also regularly recovered. This simultaneous occurrence makes dishcloths a potential risk factor for cross-contamination and a microbial niche for bacteria-FLP interactions.

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“…19 These risks are of particular concerns in relation to 'ready-to-eat' foods, which will not receive any further processing before consumption. 25 A study by Chao et al 10 revealed that counts of Listeria were 13.4 % higher on delicatessen foods than on cooked foods investigated during their study. Moreover, non-spore-forming bacteria might be able to withstand dry conditions on surfaces for an extensive period.…”

Section: *Corresponding Authormentioning

confidence: 84%

“…39 A recent study conducted in restaurants determined the incidence of a number of significant foodborne pathogens and the general hygiene status, as estimated by TPCs and total coliform counts (TCCs), on the interior surfaces of domestic refrigerators. 25 Some of the microbial isolates were found to survive and grow while refrigerated or under mild temperature abuse conditions. Such pathogens (pschycrophiles) may transfer to food in domestic fridges and multiply until they reach clinically significant numbers.…”

Section: *Corresponding Authormentioning

confidence: 99%

Efficacy of low-pressure foam cleaning compared to conventional cleaning methods in the removal of bacteria from surfaces associated with convenience food

Aa¹,

Human²,

Doughari³

et al. 2014

Afr H. Sci.

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Background: Food borne illnesses and food poisoning are cause for concern globally. The diseases are often caused by food contamination with pathogenic bacteria due largely to poor sanitary habits or storage conditions. Objectives: Prevalence of some bacteria on cleaned and sanitised food contact surfaces from eight convenience food plants in Gauteng (South Africa) was investigated with the view to evaluate the efficacy of the cleaning methods used with such food contact surfaces. Methods: The microbial load of eight convenience food manufacturing plants was determined by sampling stainless steel food contact surfaces after they had been cleaned and sanitised at the end of a day's shift. Samples were analysed for Total Plate Count (TPC), Escherichia coli, Salmonella species, Staphylococcus aureus and Listeria species. Results: Results showed that 59 % of the total areas sampled for TPC failed to comply with the legal requirements for surfaces, according to the Foodstuffs, Cosmetics and Disinfectants Act (< 100 cfu.cm -2 ). S. aureus and Salmonella were not detected, but Listeria was detected in 23 % and E. coli in 1.3 % of the samples. Fifty percent (50 %) of the plants applied conventional cleaning methods for cleaning and sanitation and 50 % used the low-pressure foam (LPF) method. There was significant difference (P ≤ 0.05) between the mean TPC values of the conventional cleaning method (14 358.82) compared to that of LPF method (2 386.51) but no significant difference (P > 0.05) in terms of Listeria species isolates obtained from both cleaning methods. The LPF method proved to be the superior cleaning option for lowering TPC counts. Conclusion: Regardless of cleaning method used, pathogens continued to flourish on various surfaces, including dry stainless steel, posing a contamination hazard for a considerable period depending on the contamination level and type of pathogen. Intensive training for proper chemical usage and strict procedural compliance among workers for efficient cleaning procedures is recommended.

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The incidence of significant foodborne pathogens in domestic refrigerators

Cited by 118 publications

References 53 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

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Efficacy of low-pressure foam cleaning compared to conventional cleaning methods in the removal of bacteria from surfaces associated with convenience food

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