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Microbiological contamination in different food service units associated with food handling

2021Journal article Open access
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dc.contributor.authorAlves, Ana Francisca Lemos
dc.contributor.authorViveiros, Cristina
dc.contributor.authorLopes, Jéssica Paula Marim
dc.contributor.authorNogueira, António José M.
dc.contributor.authorPires, Bruno
dc.contributor.authorAfonso, Andrea Luísa Fernandes
dc.contributor.authorTeixeira, Cristina
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:41Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:41Z
dc.date.issued2021
dc.description.abstractBackground: A microbiological analysis of samples taken from hands of food handlers and utensils/crockery in food service units was used to assess the risk of food contamination. We aimed to assess indicators of microbiological contamination in different food service units. Methods: We used data for an official inspection proposal (2018–2019) in different food service units serving a district in Northeast Portugal. We showed the proportion of positive samples for each microorganism assessed in samples taken from hands and kitchen utensils/crockery. Results: Out of 471 samples taken from hands of food handlers, 26.8% (n = 126) were classified as “unsatisfactory” due to the presence of at least Escherichia coli, Staphylococcus aureus and/or total and fecal coliforms. Such a proportion varied according to the type of food service unit with a higher proportion being observed in Canteens (40.0%) and in Retirement Home/Day Care Centers (37.8%). More than one third of 649 samples taken from kitchen utensils/crockery were classified as “unsatisfactory” (n = 181; 27.9%) or “bad” (n = 49; 7.6%). There were significant differences in these proportions across food service units, with a higher proportion of “unsatisfactory” samples being observed in Fishmongers and Butcher Shops/Charcuteries (50.0% and 45.1%, respectively), while a higher proportion of “bad” samples was observed in both Pastry/Bakery and Fishmonger establishments (33.3%), followed by Butcher Shops/Charcuteries (14.1%). Conclusions: Our results emphasize the need of awareness of hygiene practices among food handlers of different food service units, particularly in Fishmongers, Pastry/Bakery establishments and Butcher Shops/Charcuteries, highlighting the need of a periodic hygienic evaluation.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAlves, Ana; Viveiros, Cristina; Lopes, Jéssica; Nogueira, António; Pires, Bruno; Afonso, Andrea F.; Teixeira, Cristina (2021). Microbiological contamination in different food service units associated with food handling. Applied Sciences. ISSN 2076-3417. 11:16, p. 1-10en_EN
dc.identifier.doi10.3390/app11167241en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24331
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectFood contaminationen_EN
dc.subjectFood handlers’ handsen_EN
dc.subjectHygienic indexesen_EN
dc.subjectMicrobiological evaluationen_EN
dc.subjectUtensilsen_EN
dc.titleMicrobiological contamination in different food service units associated with food handlingen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameNogueira
person.familyNameAfonso
person.familyNameTeixeira
person.givenNameAntónio José M.
person.givenNameAndrea Luísa Fernandes
person.givenNameCristina
person.identifier.ciencia-id8A11-794E-36BD
person.identifier.ciencia-id9C1D-41E7-9BBF
person.identifier.ciencia-id6E12-F2A0-568F
person.identifier.orcid0000-0001-8912-7355
person.identifier.orcid0000-0002-8858-1617
person.identifier.orcid0000-0001-5194-5141
person.identifier.ridO-2296-2013
person.identifier.scopus-author-id55865568268
person.identifier.scopus-author-id36766901000
person.identifier.scopus-author-id55207402700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication648209a2-eec9-4bec-975a-32673e41b95c
relation.isAuthorOfPublicationaf7d647c-f5a6-48f7-afcf-6307c3677b1d
relation.isAuthorOfPublication9037c83c-43c1-4714-ad3e-9f307dd1d89f
relation.isAuthorOfPublication.latestForDiscoveryaf7d647c-f5a6-48f7-afcf-6307c3677b1d

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