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Contamination levels that compromise the hygienic condition in the handling of food

2014Conference object Open access
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dc.contributor.authorSousa, Isabel Maria dos Santos
dc.contributor.authorGonçalves, Marília
dc.contributor.authorPortelinha, Rita
dc.contributor.authorFerreira, Tânia
dc.contributor.authorAfonso, Andrea Luísa Fernandes
dc.contributor.authorNogueira, António José M.
dc.contributor.authorPires, Bruno
dc.date.accessioned2015-11-17T14:54:37Z
dc.date.available2015-11-17T14:54:37Z
dc.date.issued2014
dc.description.abstractMicrobiological contamination of food is a major public health problem, affecting millions of people worldwide. Most of the contamination is associated with bad practices in the handling and processing of food, due to poor hygiene of food worker´s hands or utensils and surfaces used in this manipulation. This study evaluates the hygienic condition of food handling in the district of Bragança, determining microbial contamination of utensils and worker´s hands, during the period 2009-2011. With respect to the worker´s hands, 39 % of cases showed contamination. In 57 % of these samples total coliforms were identified, in 26% of them fecal coliforms, Staphylococcus aureus in 10% and finally 7% with Escherichia coli. The utensils contamination was confirmed in 30% of samples with results "not satisfactory" and 4 % had results "bad". These contaminations stand out 60 % of the samples with the presence of total germs, 28 % with total coliforms, fecal coliforms with 9 % and even 3 % with Escherichia coli. It was also found that only 37 % of the samples developed positively. It was concluded that there is a better cleaning of utensils manipulation than the worker´s hands, however the trend to improve the hygienic condition is most pronounced in the hands of these workers. The implementation of a program of rules for good hygiene practices will reduce these contaminants to lower levels.pt_PT
dc.identifier.citationSousa, Isabel; Gonçalves, Marília; Portelinha, Rita; Ferreira, Tânia; Afonso, Andrea; Nogueira, António José M.; Pires, Bruno (2014). Contamination levels that compromise the hygienic condition in the handling of food. Revista de Saúde Pública. ISSN 0034-8910. 48 (n.esp), p. 73-73pt_PT
dc.identifier.issn0034-8910
dc.identifier.urihttp://hdl.handle.net/10198/12357
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFaculdade de Saúde Pública da Universidade de São Paulopt_PT
dc.relation.ispartofseries;48
dc.subjectFood handlingpt_PT
dc.subjectFood contaminationlpt_PT
dc.subjectPrevention microbiologicalpt_PT
dc.titleContamination levels that compromise the hygienic condition in the handling of foodpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceSão Paulo Brasilpt_PT
oaire.citation.endPage73pt_PT
oaire.citation.startPage73pt_PT
oaire.citation.titleRevista Saúde Públicapt_PT
person.familyNameAfonso
person.familyNameNogueira
person.givenNameAndrea Luísa Fernandes
person.givenNameAntónio José M.
person.identifier.ciencia-id9C1D-41E7-9BBF
person.identifier.ciencia-id8A11-794E-36BD
person.identifier.orcid0000-0002-8858-1617
person.identifier.orcid0000-0001-8912-7355
person.identifier.scopus-author-id36766901000
person.identifier.scopus-author-id55865568268
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationaf7d647c-f5a6-48f7-afcf-6307c3677b1d
relation.isAuthorOfPublication648209a2-eec9-4bec-975a-32673e41b95c
relation.isAuthorOfPublication.latestForDiscovery648209a2-eec9-4bec-975a-32673e41b95c

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