Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via a survey of hands, hand‐contact surfaces and food‐contact surfaces at foodservice facilities

Abstract

Abstract Streptococcus pyogenes is an important cause of throat infection that may be transmitted by food. Staphylococcus aureus is a major cause of food intoxication. Both organisms can be transferred to foods or food‐contact surfaces via food handlers. Because both S. pyogenes and S. aureus are hemolytic, the potential for their transfer in a foodservice setting could be assessed by sampling hands, hand‐contact surfaces and food‐contact surfaces for hemolytic bacteria. We performed such a survey at four foodservice facilities from December 2005 to March 2006. Of the 189 total samples, hands (50%), cart handle (40%), pan bottom (38%), door handle (25%) and utensil wrapper (25%) were most often contaminated with hemolytic bacteria. Hand‐contact surfaces were more often contaminated than food‐contact surfaces. S. pyogenes was not isolated but the potential pathogen Streptococcus agalacticae was isolated from one door handle. S. aureus was isolated from a cart handle sampled during the same shift.