The Description of Microbial Contamination of the Environment of the Technological Surroundings of Food Objects

Abstract

Objective: to develop and implement monitoring of the sustainability of the microbiota not only to antibiotics, but also to antiseptics and disinfectants. Material and methods. A total of 159 objects of the environment of the technological surroundings of kitchens were investigated. Quick and convenient methods of testing the sensitivity-sustainability of microorganisms to disinfectants were used. The basic discrete parameter set by the developed method is the value of the minimum bactericidal concentration of disinfectants (MBC). On the basis of the comparison of the MBC values of drugs for a particular culture with the lowest concentration recommended for practical disinfection over a fixed period of time, cultures are differentiated into clinically sensitive and resistant. Results. It has been established that the objects with high and medium risk levels significantly more often revealed high microbial loads on their surfaces (P < 0.01) than those with low risk levels. The significant risk factor for the microbial contamination of food and ready-to-eat meals from the environment of the technological surroundings is the unmotivated behavior of staff, which is proved by the poor results of the swabs from hands and clothing - 9 (50 ± 12.1 %) and 6 (33.3 ± 11.4 %), respectively. The main microorganisms of the environment of the technological surroundings are E. cloacae, S. aureus, S. epidermidis, E. faecalis, S. saprophyticus, K. oxytoca, E. coli, C. freundii . Among the samples of Staphylococcus spp., Enterococcus spp. and Enterobacteriaceae, along with antibiotic resistance the study revealed the resistance to the working concentrations of disinfectants. The most resistant cultures to the applied antiseptic and disinfectants are E. cloacae, K. oxytoca and С. freundii. Conclusion. Transmission of infection through eating is common in children's organized groups, which is related to the violations of food preparation techniques and the conditions of storage of ready-to-eat meals. Thus, effective microbiological control of the environment from which microorganisms can get into food is required.