An Evaluation of Environmental Concerns Related to The Risk of Nosocomial Infections in Patients, Employees, and Visitors

Abstract

Introduction: Joint Commission on Accreditation of Healthcare Organizations(JCAHO) indicates a standard regarding Surveillance, Prevention, and Control of Infection IC.4: The hospital takes action to prevent or reduce the risk of nosocomial infections in patients, employees, and visitors. This indicator applies to Foodservice as it pertains to the transportation of clean or potentially contaminated foods and food supplies entering and exiting the same area of the nutrition department. Methods: A TDL Slit Air Sampler was used to collect air samples and deposit microorganisms onto an agar plate. After incubating the plate, the number and types of microbes deposited at any time during the sampling period was determined. Air samples were collected in established areas of the kitchen and dishroom. Various conditions (external humidity and time of day) and activities (movement of clean versus dirty carts and of normally-clad versus completely covered personnel) were recorded throughout the period of air sampling. Results: Microbial baseline samples, collected early in the day and during times of little activity were very low. When activity increased, the number of microorganisms in the air increased. All microbes detected were normal human flora and could be accounted for by human activity. No pathogens were detected even when carts of dirty trays were returned from patient areas. Conclusion: Both clean and contaminated foods and food supplies may be transported through the same area of the kitchen without endangering patients, employees and visitors. The data suggest that daily evening cleaning/disinfecting of the kitchen area has a positive influence on reducing organism populations.