Hands Of Handlers Research Articles

Non-typhoidal Salmonella among slaughterhouse workers and in the pork value chain in selected districts of Uganda.

Non-typhoidal Salmonella (NTS) is a major cause of gastroenteritis worldwide, often associated with meat consumption and meat processing. Research on NTS infection and circulating serovars in meat value chains in Uganda is limited. We aimed to establish NTS prevalence, antimicrobial resistance, and risk factors among slaughterhouse workers, and to identify potentially zoonotic serovars in the pork value chain. We conducted a nationwide cross-sectional survey, collecting 364 stool samples from livestock slaughterhouse workers and 1,535 samples from the pork value chain: mesenteric lymph nodes, fecal samples, swabs of carcass splitting floor, cleaning water, meat handlers hand swabs, carcass swabs, raw pork, cooked pork, and mixed raw vegetables. Samples were cultured for isolation of NTS, and subsequently serotyped according to White-Kauffmann-Le Minor scheme. Antimicrobial resistance profiles were determined using tube microdilution and Sensititre® EUVSEC3® plates. Semi- structured questionnaires with 35 questions were used to collect data on demographics, work related risk factors and activities outside the slaughterhouse. Overall NTS prevalence was 19.2% (365/1899). Proportions at slaughter were; 46.7% in floor swabs, 30.5% in carcass swabs, 20.5% in pig faeces,19.2% in mesenteric lymph nodes,18.4% in hand swabs, 9.5% in water and 5.2% in slaughterhouse workers. At retail, proportions were 33.8% in pork chopping surface, 33.1% in raw pork, 18.9% in hand swabs, 4.0% in cooked pork and 0.7% in vegetables. Sixty-one serovars were identified, with significant overlap between humans and the pork value chain. Overall, zoonotic S. Zanzibar, monophasic serovars of S. subspecies salamae (II) and subspecies enterica (I), S. Typhimurium and S. Newport, were the most prevalent. S. Typhimurium was predominant in humans and exhibited multi-drug resistance. NTS infection was significantly associated with eating, drinking, or smoking while working (OR = 1.95, 95% CI: 0.67-2.90%, p = 0.004). The detected NTS serovars in slaughterhouse workers could be a potential indicator of circulating serovars in the general population. The persistent presence of NTS along the pork value chain highlights occurrence of cross-contamination and the potential for transmission to consumers and slaughterhouse workers. This emphasizes the need to reduce Salmonella prevalence on pig farms and improve hygiene and pork handling practices at slaughter and retail points.

Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator's Hands in Restaurants.

Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for Enterobacteriaceae and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of Enterobacteriaceae and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive Staphylococcus (CoPS) resulted from unprotected wounds on some FH hands. The presence of Listeria monocytogenes in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for Enterobacteriaceae and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of L. monocytogenes in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.

Microbial quality of ready-to-eat food contact surfaces in local restaurants of Patuakhali district, Bangladesh

Cross-contamination of food contact surfaces can impose crucial barriers to food safety. Ready-to-eat (RTE) food items’ have the possibility of contamination during handling and serving from the terminal contact surfaces like hands, serving plates and tables, spoons, knives, and glasses. Considering these, this study was aimed to investigate the microbial load of these contact surfaces. Swab samples were collected from four crucial RTE foods contact surfaces for instance food handlers’ hands (HHS), plates (PS), tables (TbS), and spoons (SS) surfaces of twenty randomly selected local restaurants. To quantify the microbial load of these surfaces, total viable count (TVC) count was assessed using nutrient agar (NA), and total coliform (TC) count and fecal Escherichia coli (E. coli) were identified based on colony characteristics on chromocult coliform agar (CCA) media using standard methodologies described in previous studies. E. coli colonies from all contact surfaces and bacterial colonies isolated from HHS samples were confirmed by biochemical tests. Substantial number of bacterial presence was observed in all the samples, where TbS (1.93×105 CFU/cm2) and HHS (6.77×104 CFU/cm2) and SS (2.80×102 CFU/cm2) and HHS (2.88×102 CFU/cm2) had the highest TVC and TC count respectively. 65% of all samples were found to be contaminated with fecal E. coli while HHS samples harbored major foodborne pathogens like Salmonella, Shigella, Klebsiella spp., and Bacillus cereus. The study indicates poor microbial quality of these food contact surfaces which could implicate cross-contamination of the food items and incidences of foodborne illness among the consumers of these restaurants. These scenarios urge further studies on routes of these microbial contamination and limiting ways to enhance food safety in these restaurants. Asian J. Med. Biol. Res. 2024, 10(1), 71-79

Escherichia coli in Food and Hands of Handlers in Catering service Group A1 and A2

<div><table cellspacing="0" cellpadding="0" align="left"><tbody><tr><td align="left" valign="top"><p class="Default"><em>Food hygiene was a controlling factor for food contamination that can cause foodborne diseases such as diphtheria, diarrhea, typhoid, and food poisoning. Several types of microbes that can cause food poisoning, one of which is Escherichia Coli. The purpose of this study was to analyze the relationship between personal hygiene, food hygiene, sanitation facilities, with Escherichia Coli food and hands of handlers in catering services of groups A1 and A2. This research method uses Cross Sectional study, sampling techniques in research using Accidental Sampling in catering service groups A1 and A2 in the Banyudono District. This research was carried out from May to June 2022, the research location was in catering service in the Banyudono district area. This sample in this study was 25 food handlers.The data analysis was done by Chi Square test. The results showed that the handlers had good personal hygiene by 52%, good food hygiene 72%, inadequate sanitation facilities 52%, Escherichia coli in food 56%, and Escherichia coli in hands 84%. There was no relationship between personal hygiene (p-value = 0.302) and food hygiene (p-value = 0.177) with the content of Escherichia coli in food. There was a relationship between sanitation facilities (p-value = 0.000) and the content of Escherichia coli in food. There was no relationship between personal hygiene (p-value = 0.096), food hygiene (p-value = 0.548) and sanitation facilities (p-value = 0.322) with Escherichia Coli on hands. Food service handlers already have personal hygiene and apply good food hygiene, but Escherichia coli is still found in the food and handlers hands. Sanitation facilities still do not meet the requirements, so it is necessary to utilize available sanitation facilities to reduce Escherichia coli contamination. </em></p></td></tr></tbody></table></div><strong><em>Keyword: Personal hygiene, Hygiene, Sanitation, </em> <em>Escherichia coli</em></strong>

Methicillin-Resistant Staphylococcus aureus and Coagulase-Negative Staphylococcus from School Dining Rooms in Argentina.

Methicillin-resistant Staphylococcus aureus (MRSA) constitutes an important cause for concern in the field of public health, and the role of the food chain in the transmission of this pathogen and in antimicrobial resistance (AMR) has not yet been defined. The objectives of this work were to isolate and characterize coagulase-positive Staphylococcus (CoPS) and coagulase-negative Staphylococcus (CoNS), particularly S. aureus, from school dining rooms located in Argentina. From 95 samples that were obtained from handlers, inert surfaces, food, and air in 10 establishments, 30 Staphylococcus strains were isolated. Four isolates were S. aureus, and the remaining ones (N = 26) belonged to 11 coagulase-negative species (CoNS). The isolates were tested for susceptibility to nine antibiotics. The presence of genes encoding toxins (luk-PV, sea, seb, sec, sed, and see), adhesins (icaA, icaD), and genes that confer resistance to methicillin (mecA) and vancomycin (vanA) was investigated. The resistance rates measured for penicillin, cefoxitin, gentamicin, vancomycin, erythromycin, clindamycin, levofloxacin, trimethoprim-sulfamethoxazole, and tetracycline were 73%, 30%, 13%, 3%, 33%, 17%, 13%, 7%, and 7% of the isolates, respectively. Seventeen AMR profiles were detected, and 11 isolates were multidrug resistant (MDR). Seven methicillin-resistant Staphylococcus isolates were detected in the hands of handlers from four establishments, two of them were MRSA. Two S. aureus isolates presented icaA and icaD, another one, only icaD. The gene vanA was found in two isolates. In relation to S. aureus, resistance to vancomycin but not to gentamicin was detected. School feeding plays a key role in the nutrition of children, and the consumption of food contaminated with MRSA and vancomycin-resistant S. aureus (VRSA) can be a serious threat to health. In particular, it was detected that the handlers were the source of MRSA, VRSA, MR-CoNS (methicillin-resistant coagulase-negative Staphylococcus), and MDR isolates. The results obtained indicate that the vigilance of this pathogen in school dining rooms should be extreme.

Tingkat cemaran bakteri Coliform dan Escherichia coli pada makanan dan minuman sebagai dampak kondisi higiene sanitasi di Sentra Kuliner Penjaringansari, Surabaya

The presence of Coliform bacteria and Escherichia coli in food or beverages is an indicator of poor hygiene and sanitation for food service providers. This research is an observational study, samples used were food and beverages sold by traders at the Penjaringansari culinary center in Surabaya. The aims of this study are 1). identify the hygiene and sanitation conditions of food service providers ; 2). Detecting the food safety of food and beverage products in terms of the bacterial contamination level, Coliform and Escherichia coli contamination ; 3). Knowing the relationship between the hygiene and sanitation of traders to Coliform and Escherichia coli contamination ; 4). Identify sources of bacterial contamination. The results are 41.67% of food samples contained total bacteria (range 2.7 x 104 -3.8 x 105 colonies/gram) exceeding the maximum limit of BPOM. Coliform results showed that 100% of food samples and 66.6% of drinks and snacks samples are exceeded the maximum limit of BPOM requirements (food and snack samples >3 APM/g; drinks > 0 APM/g) and 50% of the samples contained Escherichia coli exceed BPOM standards. There is a significant relationship (P<0.05) between the sanitation hygiene of traders with total Coliform and Escherichia coli contamination in food, beverages and snacks. Cutting utensils, plates, raw water and the hands of handlers are sources of Coliform contamination.

Influence of The Hygienic Status of Food Contact Surfaces and Handler's Hands on The Microbial Safety of Ready to Eat Foods

Influence of The Hygienic Status of Food Contact Surfaces and Handler's Hands on The Microbial Safety of Ready to Eat Foods

Antibiotic resistance profiles of Staphylococcus spp. from white button mushrooms and handlers

The presence of Staphylococcus spp. has increasingly been reported in food products and poses a public health threat. The aim of this study was to determine the diversity of Staphylococcus spp. and the antibiotic resistance profiles of isolates obtained from freshly harvested and packed ready-to-eat mushrooms (n=432) and handlers’ hands (n=150). A total of 56 Staphylococcus isolates [46.4% (n=26) from hands and 53.6% (n=30) from mushrooms] were recovered belonging to 10 species. Staphylococcus succinus isolates (n=21) were the most prevalent, of which 52.4% came from mushrooms and 47.6% from hands. This was followed by S. equorum isolates [n=12; 91.7% (n=11) from mushrooms and 8.3% (n=1) from hands] and S. saprophyticus [n=9; 66.7% (n=6) from mushrooms and 33.3% (n=3) from hands]. Six isolates that were characterised as multidrug resistant were isolated from hands of handlers. Most (83.9%; n=47) of the 56 isolates were resistant to penicillin [53.2% (n=25) from mushrooms and 46.8% (n=22) from hands] and 14.3% (n=8) were resistant to cephalosporin classes [25% (n=2) from mushrooms and 75% (n=6) from hands], both of which are used to treat staphylococcal infections. Antibiotic resistance genes blaZ [25.0% (n=14) of all isolates of which 71.4% (n=10) were from hands and 28.57% (n=4) from mushrooms], tetL and tetK [both 1.8% (n=1) from hands], mecA [5.4% (n=3) from hands] and ermA [1.8% (n=1) from mushrooms] were detected from the 56 isolates. Only two (25.0%) of the eight methicillin-resistant staphylococci harboured the mecA gene, while only 11 (23%) of the 47 penicillin-resistant isolates harboured the blaZ gene [36.4% (n=4) from mushrooms and 63.6% (n=7) from hands]. Our results demonstrate that food handlers and harvested and packed ready-to-eat mushrooms could be a source of diverse Staphylococcus spp. that exhibit antimicrobial resistance. Clinically relevant S. aureus was only detected on one handler’s hand; however, the isolate was not multidrug resistant. The presence of diverse Staphylococcus spp. on mushrooms and the hands of handlers is a potential public health concern due to their potential to cause opportunistic infections.Significance: This study is the first to describe the antibiotic resistance profiles and antibiotic gene presence of Staphylococcus spp. isolated from fresh mushrooms and hands of pickers and packers. Mushrooms and handlers in this study were demonstrated to be possible routes of transmission of Staphylococcus spp. that are antibiotic resistant and which harbour antibiotic resistance genes, presenting a possible public health hazard.

Caracterização fenotípica do perfil de resistência de bactérias isoladas da unidade de alimentação/nutrição em um hospital público de Recife-PE

O presente estudo teve como objetivo determinar o perfil de resistência de bactérias isoladas das superfícies e utensílios da unidade de alimentação e nutrição de um hospital público na cidade de Recife-PE. Amostras de superfícies foram coletadas, transferidas para o meio caldo Infusão Cérebro Coração (BHI) e incubadas a 35 °C por 24 h. Após a identificação de Staphylococcus aureus, Enterococcus spp. e enterobactérias, os perfis de resistência foram determinados de acordo com o Clinical and Laboratory Standards Institute. Das 10 amostras coletadas, 6 apresentaram bactérias Gram-positivas e todas apresentaram enterobactérias. Staphylococcus aureus resistente à meticilina (MRSA) estava presente no balcão de preparo de lanches e sobremesas e no balcão de frios. Os locais que apresentaram maior quantidade de microrganismos resistentes foram a pia de lavagem de pratos com as espécies Klebsiella pneumoniae (ESBL e MBL), Salmonella spp. (KPC) e Providencia spp.; balcão de preparo de lanches e sobremesas com Klebsiella pneumoniae (ESBL) e Salmonella spp. (ESBL e KPC); e balcão de finalização de refeições com Providencia spp. e Citrobacter spp. (MBL). Superfícies, equipamentos e mãos de manipuladores de alimentos são fontes de contaminação por bactérias com perfis de resistência, fazendo-se necessária a implementação e supervisão das boas práticas de higienização de superfícies, equipamentos e mãos de manipuladores, assim como medidas educativas na unidade de alimentação e nutrição do hospital.

Application of HACCP system in catering system and microbiological quality of roasted chicken meals

This study aimed to work out the microbiological quality of roasted chicken ready to eat meals (n=240), swabs of labor surfaces (n=390), and the food handlers hands (n=90) in catering services within the university dormitory females to assure a secure supply of food for colleges students.The results obtained appeared no contamination with L. monocytogenes, Salmonella spp., Shigella spp., and Clostridium perfringens before the applying of the HACCP framework. While the fluctuation within the microbial numerous total viable bacteria, total molds and yeasts, B. cereus, Staph. aureus, spore-formers, and coliforms in served meals ascribed to inadequate handling or processing procedures, multiplication of microorganisms during thawing and cutting of chicken, poor hygiene of utensils, and equipment as well as the survival of microorganisms to the cooking process.The examined chicken samples from receiving to serving were 1.12×105, 7.4 X 103, 2.8 X 104, and 1.6 X 103 in washing chicken, thawing, and washing steps respectively. The lowest value was 3.98×103, 3.2 X 102, 1.2 x 103, and 6.1 X 102 in serving, dressing, washing, and receiving steps, respectively. Swabs samples analysis which taken before and after HACCP application from handlers, utensils, equipment and work surfaces observed different levels of significance in the reduction of microbial load in one or more of selected examination. Application of the HACCP framework shows a low rate of examined microorganism with a decreasing percentage reached 100% of 1 or more microbial groups in serving step and p < 0.05 which demonstrates a critical impact of HACCP application. HACCP framework can be moreover utilize to control the safety and quality of prepared ready to eat meals, based on specializing laboratory to do the necessary microbial analysis, whether by the ministry of Health, Universities or by the specifications to reduces the reliance on the end product inspection that ultimately resulted in improving food safety, reducing costs associated with food hazards.

Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco.

Escherichia coli is related to foodborne disease and outbreaks worldwide. It mainly affects persons at high risk as newborns, infants, and individuals with impaired immune system in hospitals. Multidrug-resistant E. coli is currently spreading both in community and hospital settings. Our study aims to evaluate the presence of E. coli and the incidence of its antibiotic resistance in samples obtained from various cooked and raw foods (N = 300), food contact surfaces (N = 238), and food handlers (N = 40) in Moroccan hospital catering service. E. coli was identified using API 20E, and the antibiotic resistance patterns were obtained using the agar disk diffusion methods. However, PCR method was used for O157 and H7 typing. The samples analysis showed that 14.33%, 24.16%, and 45% of food, surfaces, and food handlers harbored E. coli, respectively, with the highest rates obtained in raw meats (34.88%) and salads (34.88%). Molecular amplification shows that 14 E. coli isolates carried the flagellar antigen H7, while there are no isolates showing amplification for O157. The high rate of resistance was noted against ampicillin (100%), amoxicillin-clavulanate acid (100%), nalidixic acid (61.62%), and cefotaxime (59.49%), and isolates obtained from food handler's hands showed the highest rates of resistance. None of the isolates are extended-spectrum beta-lactamases producing, while 27.7% of the isolates were metallo-beta-lactams producing. This first study conducted on Moroccan hospital catering services may draw the authorities' attention to the necessity of setting up a surveillance system to monitor the food preparation process and the safety of prepared food in healthcare settings.

Knowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale

The aim this study was to evaluate food safety knowledge and attitudes of food handlers and to determine the presence of indicator bacteria on the hands of food handlers in the pastrami retail points in Kayseri, Turkey. Food handlers were interviewed and the samples were taken from their hands by touching the petri dishes. Food handlers’ knowledge and attitudes were evaluated by questionnaires and checklists. Conventional methods were followed for microbiological analyses. The presence of total coliforms, E. coli, members of the family Enterobacteriaceae and S. aureus on the hands of food handlers were analyzed. Results indicated that coliforms were present in 37.3% of food handlers hands and 32% exceeded the limit when compared to the literature suggesting a target value of ˂2.5 cfu/cm2. E. coli, Enterobacteriaceae and S. aureus were present in 10.6%, 44.6% and 34% of handler’s hands, respectively. Food safety knowledge evaluation received high scores with mean score of 69.06%. Only one handler was below the score of 50%. Despite the high scores on food safety knowledge, high numbers of hand samples were found to be contaminated with pathogens. Data obtained from this study reveal that despite their adequate food safety knowledge, food handlers on pastrami retail points were found insufficient for implementation. Therefore, it is not only sufficient to provide food safety trainings but also the sources of problems, such as lack of hygiene infrastructure, in the practice should be identified and resolved in retail points.

The bacterial contamination of food handlers hands in Wad madani city restaurants, Sudan

Background: Food handlers may cross-contaminate raw and processed food stuffs as well as inadequately cook and store foods. These contributory factors are due to a lack of food hygiene awareness or implementation.Methods: Study was conducted between (October to December 2017), 100 samples were collected randomly from hands of food handlers working in restaurants of Wad Madani city. A sterile quality swabs were used to collecting the samples from handlers after screened the hand of handler particularly around the fingers and palm. The swab was immediately sealed and transported to Al-bagea medical center laboratory for examination. One hundred questionnaires were designed to obtain information about food handlers knowledge and their personal hygiene. The data was analyzed by (SPSS v16th) system.Results: The contaminated hands of food handlers by bacteria was 87%, the minimum colony forming unit (CFU) was (10×106 cfu/ml), 70% of handlers were educated and 55% of handlers were working in restaurants more than 5 years.Conclusions: The study showed high level of education of food handlers and may be aware of the need for personal hygiene, they do not comprehend crucial aspects of hygiene such as cleaning of work surfaces and washing their hands by water and soap, so we need deep messages for health education of food handlers.

Occurrence of Escherichia coli O157:H7 in cattle feces and contamination of carcass and various contact surfaces in abattoir and butcher shops of Hawassa, Ethiopia

BackgroundDespite of the sanitation measures in municipal abattoirs to reduce contamination, Escherichia coli continues to be a health hazard. The present study was conducted on 150 apparently healthy slaughtered cattle at municipal abattoir and in 50 different butcher shops in Hawassa town, Ethiopia. The objectives of the study were investigating the occurrence and antimicrobial resistance of E. coli O157:H7 isolated from fecal samples, carcasses swab, contacts surfaces (swabs of meat handlers hands, knife and clothes of meat transporters) as well as from butcher shops (meat samples, swabs from cutting board swab, butcher men hand and knife surface). E. coli O157:H7 was isolated and identified using bacteriological culture, biochemical tests and Biolog identification system. All E. coli O157:H7 isolates were then checked for their antimicrobial susceptibility pattern using eleven selected antimicrobial discs.ResultsOf the entire set of 630 samples, 2.4% (15/630) (95% CI = 1.3–3.9%) were positive for E. coli O157:H7. When disaggregated by the sources of the samples, E. coli O157:H7 were prevalent in 2.8% (11 of 390) of the abattoir samples, of which 4.7% of the fecal sample and 2.7% of the carcass swabs. And E. coli O157:H7 were positive in 1.7% (4 of 240) of butcher shop specimens of which 2% of meat sample and 3.3% of Cutting board swabs. No statistically significant difference in the prevalence of E. coli 0157: H7 between sex, origin, and breed of cattle. The isolated E. coli O157:H7 were found to be100% susceptible to cefotaxime, ceftriaxone, gentamycin, kanamycin and nalidixic acid.ConclusionThis study concludes the occurrence of E. coli O157:H7 and the presence of multiple antibiotic resistance profiles in cattle slaughtered at Hawassa municipal abattoir and retail meat sold at butcher shops. This indicates high risk to public health especially in Ethiopia where many people consume raw or under cooked meat. Regulatory control of antibiotics usage in livestock production and pharmaco-epidemiological surveillance in food animals and animal products is hereby recommended to ensure consumer safety.

Prevalence and Characterization of Antibiotic Resistance Food Borne Pathogens Isolated from Locally Produced Chicken Raw Meat and their Handlers

The present study was undertaken to determine the prevalence and the potential public health significance of Salmonella (S.)serovars, Escherichia coli (E.coli), and Staphylococcus aureus (S. aureus) in raw chicken meat which is available in domestic retail shops as well as their handlers in Mansoura City, Dakahlia Governorate, Egypt. Samples of retail raw chicken meat (n = 200) as well as equal sized samples of hand swabs and stool specimens (n = 50) from retail handlers were bacteriologically tested E.coli, Staph. aureus and Salmonellaspp., wererecovered from the raw chicken meat at the following percentages: (35, 22 and 5%, respectively) using conventional biochemical identification methods. Serotyping of the obtained Salmonella spp., revealed that Salmonella Kentuckypresented at the highest rate of isolation followedby Salmonella Enteritidis, Salmonella Infantis and Salmonella Typhimurium.High frequency of S. aureus were found to colonize the skin (40%) and the stool specimens (30%) of chicken meat handlers; whereas four out of 50 stool samples (8%) and one out of 50 hand swabs (2%) from handlers were found to be contaminated with Salmonella spp.E.coli was also detected in 40% of the stool samples and in 24% of handlers hand swabs. Serological identification of E. coli isolates revealed the presence of E. coli(O26: H11, O103:H2, O128:H2, O111:H2 andO78) in the examined raw meat, O26: H11, O2:H4 and O128:H2 in stool samples and O26: H11,O103:H2 and O125:H21 in hand swabs.All recovered isolates showed various degree of antibiotic resistance. It becomes apparent that retail chicken raw meat sold at the respective shops at Mansoura city is highly contaminated with food-borne pathogens which is considered a potential vehicle for transmitting food-borne diseases. Hence there is an urgent need for increased implementation of consumer food safety education efforts.

Prevalence and antimicrobial susceptibility patterns of Salmonella isolates in association with hygienic status from butcher shops in Gondar town, Ethiopia.

BackgroundSalmonella has been recognized as a major cause of food borne illness associated with meat products worldwide. The wide spread of antimicrobial-resistant Salmonella has been a serious global human and animal health problem. The aims of this study were to estimate the prevalence and antimicrobial susceptibility pattern of Salmonella isolates from butcher shops of Gondar town, Ethiopia.MethodsA cross-sectional study was conducted from February to June, 2013 in Gondar town. After receiving written consent from the study participants, raw meat and swab samples from butcher shops’ utensils and meat handlers were collected and tested using standard bacteriological methods. The isolates were identified using colony characteristics, Gram-reaction, biochemical reaction and sugar tests. Antimicrobial susceptibility test was performed using Kirby-Bauer disc diffusion method. Check list was used to record general hygienic conditions and practices in the butcher shops. The data was entered and analyzed using SPSS version 20.0.ResultsButcher shop premises and utensils sanitation and personnel’s hygiene were poor. The overall prevalence of Salmonella was 17.3 %. Salmonella was detected in 32 (35.6 %) meat samples, 13 (23.2 %) hand swabs, 5 (9.1 %) knife swabs, and 3 (5.6 %) chopping board surface swabs. Of the total 53 Salmonella isolates subjected to antimicrobial susceptibility test, 47 (88.7 %), 35 (62.3 %), 19 (35.8 %), 17 (32.1 %) and 16 (30.2 %) of them exhibited resistance to Ampicillin, Amoxicillin, Nitrofuranthoin, Tetracycline, and Sulfamethoxazole-Trimethoprime, respectively. Furthermore; 15 (28.3 %) of the isolates were multidrug-resistant from which highest isolation was recorded from meat samples and 40 (75.5 %) isolates of Salmonella showed resistance to two or more antimicrobial agents tested. Interestingly, all of the isolates were susceptible to Gentamycin and Ceftriaxone.ConclusionThe general sanitary condition of the butcher shops and utensils used and personnel hygiene were not to the recommended standards. Contamination of meat, knives, and meat handlers hand with Salmonella was found high. Furthermore; multidrug-resistant Salmonella is circulating in the butchers’ shop which is strong enough to warrant the revision of butcher shops sanitation policy and treatment regimen for infections implicated by Salmonella in the study area. Further in-depth study including serotyping and antimicrobial resistant gene identification is recommended.

Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety

AbstractThis paper aims to evaluate a methodology for training food handlers using a didactic material (booklet) developed to be used as a tool in further training sessions in the hotel sector. Microbiological indicators, such as mesophilic aerobic bacteria, coliforms at 35 and 45C were tested in utensils, adornments, food handler hands and ready‐for‐consumption foods, in adverse conditions and routine tasks in an industrial kitchen environment. The results of the microbiological analyses clearly demonstrated the need for constant vigilance in order to obtain safe food, besides providing examples to be inserted into teaching materials, such as a guidebook, focusing on handlers who work in hotels, with the advantage of approaching examples of the routine of these establishments.Practical ApplicationsFood handler education in hotels should be compulsory part of a food safety program. In this study, presented are the development of a methodology using practical examples from daily activities of the employers and results of laboratory analysis. Easy understanding was observed among all the food handlers and improvements were observed after the implementation of the method. The methodology can be adopted in any hotel food service, without any extra economical cost.

Antimicrobial resistance of Escherichia coli and Staphylococcus aureus isolated from food handler's hands

The aim of this study was to determine the antimicrobial resistance of Escherichia coli and Staphylococcus aureus isolates from food handlers' hands at primary schools in Hulu Langat district, Selangor (Malaysia). Disc diffusion methods were used to examine the antimicrobial resistance of the bacteria by using ten types of antibiotic discs with different concentrations. The results show that the prevalence of S. aureus (65.88–74.12%) was far higher than the prevalence of E. coli (9.41–14.12%). The percentage isolates of E. coli that were resistant to the antibiotics was 85.71% Penicillin and Chloramphenicol, 57.14% Sulfamethoxazole-Trimethoprim, Ampicillin and Trimethoprim, 28.57% Kanamycin and Tetracycline and 14.29% Ciprofloxacin. All of the isolates had shown susceptible to Gentamicin and Nitrofurantoin. For S. aureus, the percentage isolates that were resistant to the antibiotics was 72.30% Ampicillin, 53.38% Penicillin, 4.73% Nitrofurantoin,1.35% Chloramphenicol and Trimethoprim and 0.68% Kanamycin and Tetracycline. None of the isolates had shown resistant to Ciprofloxacin, Sulfamethoxazole-Trimethoprim and Gentamicin. Multidrug resistant Escherichia coli represented a high percentage (85.71%) of the total positive strains revived whereas multidrug resistant S. aureus strains were only 5.41% of the total positive strains. The existence of multidrug resistant bacteria is quite worrying as they may pose serious threat to the patients. Hence, the microbiological quality of food handlers' hands from foodservice operations should be maintained in a good condition to reduce the existence of multidrug resistance bacteria.

Tracing enteric viruses in the European berry fruit supply chain

In recent years, numerous foodborne outbreaks due to consumption of berry fruit contaminated by human enteric viruses have been reported. This European multinational study investigated possible contamination routes by monitoring the entire food chain for a panel of human and animal enteric viruses.A total of 785 samples were collected throughout the food production chain of four European countries (Czech Republic, Finland, Poland and Serbia) during two growing seasons. Samples were taken during the production phase, the processing phase, and at point-of-sale. Samples included irrigation water, animal faeces, food handlers' hand swabs, swabs from toilets on farms, from conveyor belts at processing plants, and of raspberries or strawberries at points-of-sale; all were subjected to virus analysis. The samples were analysed by real-time (reverse transcription, RT)-PCR, primarily for human adenoviruses (hAdV) to demonstrate that a route of contamination existed from infected persons to the food supply chain. The analyses also included testing for the presence of selected human (norovirus, NoV GI, NoV GII and hepatitis A virus, HAV), animal (porcine adenovirus, pAdV and bovine polyomavirus, bPyV) and zoonotic (hepatitis E virus, HEV) viruses.At berry production, hAdV was found in 9.5%, 5.8% and 9.1% of samples of irrigation water, food handlers' hands and toilets, respectively. At the processing plants, hAdV was detected in one (2.0%) swab from a food handler's hand. At point-of-sale, the prevalence of hAdV in fresh raspberries, frozen raspberries and fresh strawberries, was 0.7%, 3.2% and 2.0%, respectively.Of the human pathogenic viruses, NoV GII was detected in two (3.6%) water samples at berry production, but no HAV was detected in any of the samples. HEV-contaminated frozen raspberries were found once (2.6%). Animal faecal contamination was evidenced by positive pAdV and bPyV assay results. At berry production, one water sample contained both viruses, and at point-of-sale 5.7% and 1.3% of fresh and frozen berries tested positive for pAdV.At berry production hAdV was found both in irrigation water and on food handler's hands, which indicated that these may be important vehicles by which human pathogenic viruses enter the berry fruit chain. Moreover, both zoonotic and animal enteric viruses could be detected on the end products. This study gives insight into viral sources and transmission routes and emphasizes the necessity for thorough compliance with good agricultural and hygienic practice at the farms to help protect the public from viral infections.

Report of case: leptospirosis after exposure to alligator carcass

In the past decade, leptospirosis has emerged as a globally important infectious disease. Mortality remains significant; this may be related to delays in diagnosis because of lack of infrastructure and adequate clinical suspicion, and to other poorly understood reasons that may include inherent pathogenicity of some leptospiral strains or genetically determined host immunopathological responses. Leptospirosis is a spirochete parasitic bacterium most commonly reported from rodents and contracted through contact with rodent urine, but also reported from cows and other domestic animals and contracted through contact with contaminated water. Humans are infected by direct contact with animals or through exposure to fresh water or soil contaminated by infected animal urine. Leptospires enter the body through cuts and abrasions, mucous membranes or conjunctivae, or aerosol inhalation of microscopic droplets. From 1995-1998, approximately nine people working with alligators in south Florida have apparently contracted leptospirosis. All of the victims were working with wild alligators; most had contact with alligator nests and nearly half required hospitalization. Although it has been postulated that leptospires may be transmitted directly from infected, large reptiles to the hands of handlers, it has been felt that it was probably more likely that handlers were indirectly exposed by water contaminated with the urine of leptospiruric reptiles or that the swamps and waterways from which eggs are harvested are contaminated by the infected urine of rodents or other animals. This report describes a case in which a Florida State Trooper became symptomatic after removal of an alligator carcass from a south Florida roadway.