ABSTRACT
Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, ... more ABSTRACT Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, the elderly, children and immunodepressed individuals are the most vulnerable population groups to foodborne infections, taking into account their debilitated state of health. The present study evaluated the level of microbiological contamination of different surfaces (equipment, utensils, benches and hands of the workers) which come into contact with food in the kitchen of the José Macamo hospital in Maputo. Swabs for sellected equipments, utensils, benches and food handlers hands were analyzed during 8 consecutive visits to the unit. The results showed a high contamination index for total coliforms, fecal coliforms and E. coli, meat cutter with mean of 28.83 (NMP / cm2) of total coliforms, 17.76 (NMP /cm2) of fecal coliforms and 6.01 (NMP/ cm2) of E. coli. The wood board averaged 25.87 (NMP / cm2) of total coliforms, 6.91 (NMP/ cm2) of fecal coliforms and 3.80 (NMP / cm2) of E. coli. The average contamination by total coliforms of 31.25 (NM / cm2), 28.63 (NMP / cm2), 26.20 (NMP / cm2), 8.63 (NMP/ cm2) and 6.65 (NM / cm2) respectively countertops: side, side of the stove, for vegetables and central. Escherichia coli was found in the 3 groups with an average of 5.75 to 2.88 (NMP / cm2). The hands of the manipulators shaded both total Coliforms and fecal coliforms. Four of the eight manipulators alloted S.aureus from 2.25 UFC / cm2 to 5.75 UFC / cm2 and 3 of the 8 manipulators had E. coli ranging from 2.28 (NMP / cm2) to 5.75 (NMP / cm2). The presence of E. coli and S. aureus in these results is worrisome because they can cause food poisoning not only to the consumers who are not only hospitalized patients but also to the hospital staff member who take their meals at that kichen. The presence of E. coli and S. aureus in these results is worrisome because they indicate imminent risk of outbreaks of food toxinfection to consumers who are not only hospitalized patients but also to the hospital staff member who take their meals in this kichen. Results obtained in this work provide relevant information so that preventive measures should be taken in order to avoid the outbreak of foodborne diseases in the hospital environment. KEY WORDS: Hospital kichen, contamination, equipments and utensils, benches, manipulators, Maputo.
ABSTRACT
Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, ... more ABSTRACT Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, the elderly, children and immunodepressed individuals are the most vulnerable population groups to foodborne infections, taking into account their debilitated state of health. The present study evaluated the level of microbiological contamination of different surfaces (equipment, utensils, benches and hands of the workers) which come into contact with food in the kitchen of the José Macamo hospital in Maputo. Swabs for sellected equipments, utensils, benches and food handlers hands were analyzed during 8 consecutive visits to the unit. The results showed a high contamination index for total coliforms, fecal coliforms and E. coli, meat cutter with mean of 28.83 (NMP / cm2) of total coliforms, 17.76 (NMP /cm2) of fecal coliforms and 6.01 (NMP/ cm2) of E. coli. The wood board averaged 25.87 (NMP / cm2) of total coliforms, 6.91 (NMP/ cm2) of fecal coliforms and 3.80 (NMP / cm2) of E. coli. The average contamination by total coliforms of 31.25 (NM / cm2), 28.63 (NMP / cm2), 26.20 (NMP / cm2), 8.63 (NMP/ cm2) and 6.65 (NM / cm2) respectively countertops: side, side of the stove, for vegetables and central. Escherichia coli was found in the 3 groups with an average of 5.75 to 2.88 (NMP / cm2). The hands of the manipulators shaded both total Coliforms and fecal coliforms. Four of the eight manipulators alloted S.aureus from 2.25 UFC / cm2 to 5.75 UFC / cm2 and 3 of the 8 manipulators had E. coli ranging from 2.28 (NMP / cm2) to 5.75 (NMP / cm2). The presence of E. coli and S. aureus in these results is worrisome because they can cause food poisoning not only to the consumers who are not only hospitalized patients but also to the hospital staff member who take their meals at that kichen. The presence of E. coli and S. aureus in these results is worrisome because they indicate imminent risk of outbreaks of food toxinfection to consumers who are not only hospitalized patients but also to the hospital staff member who take their meals in this kichen. Results obtained in this work provide relevant information so that preventive measures should be taken in order to avoid the outbreak of foodborne diseases in the hospital environment. KEY WORDS: Hospital kichen, contamination, equipments and utensils, benches, manipulators, Maputo.
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Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, the
elderly, children and immunodepressed individuals are the most vulnerable population groups
to foodborne infections, taking into account their debilitated state of health. The present study
evaluated the level of microbiological contamination of different surfaces (equipment,
utensils, benches and hands of the workers) which come into contact with food in the kitchen
of the José Macamo hospital in Maputo. Swabs for sellected equipments, utensils, benches
and food handlers hands were analyzed during 8 consecutive visits to the unit. The results
showed a high contamination index for total coliforms, fecal coliforms and E. coli, meat cutter
with mean of 28.83 (NMP / cm2) of total coliforms, 17.76 (NMP /cm2) of fecal coliforms and
6.01 (NMP/ cm2) of E. coli. The wood board averaged 25.87 (NMP / cm2) of total coliforms,
6.91 (NMP/ cm2) of fecal coliforms and 3.80 (NMP / cm2) of E. coli. The average
contamination by total coliforms of 31.25 (NM / cm2), 28.63 (NMP / cm2), 26.20 (NMP /
cm2), 8.63 (NMP/ cm2) and 6.65 (NM / cm2) respectively countertops: side, side of the stove,
for vegetables and central. Escherichia coli was found in the 3 groups with an average of 5.75
to 2.88 (NMP / cm2). The hands of the manipulators shaded both total Coliforms and fecal
coliforms. Four of the eight manipulators alloted S.aureus from 2.25 UFC / cm2 to 5.75 UFC /
cm2 and 3 of the 8 manipulators had E. coli ranging from 2.28 (NMP / cm2) to 5.75 (NMP /
cm2).
The presence of E. coli and S. aureus in these results is worrisome because they can cause
food poisoning not only to the consumers who are not only hospitalized patients but also to
the hospital staff member who take their meals at that kichen.
The presence of E. coli and S. aureus in these results is worrisome because they indicate
imminent risk of outbreaks of food toxinfection to consumers who are not only hospitalized
patients but also to the hospital staff member who take their meals in this kichen.
Results obtained in this work provide relevant information so that preventive measures should
be taken in order to avoid the outbreak of foodborne diseases in the hospital environment.
KEY WORDS: Hospital kichen, contamination, equipments and utensils, benches,
manipulators, Maputo.
Foodborne illness is a constant concern all over the world. Inpatients, pregnant women, the
elderly, children and immunodepressed individuals are the most vulnerable population groups
to foodborne infections, taking into account their debilitated state of health. The present study
evaluated the level of microbiological contamination of different surfaces (equipment,
utensils, benches and hands of the workers) which come into contact with food in the kitchen
of the José Macamo hospital in Maputo. Swabs for sellected equipments, utensils, benches
and food handlers hands were analyzed during 8 consecutive visits to the unit. The results
showed a high contamination index for total coliforms, fecal coliforms and E. coli, meat cutter
with mean of 28.83 (NMP / cm2) of total coliforms, 17.76 (NMP /cm2) of fecal coliforms and
6.01 (NMP/ cm2) of E. coli. The wood board averaged 25.87 (NMP / cm2) of total coliforms,
6.91 (NMP/ cm2) of fecal coliforms and 3.80 (NMP / cm2) of E. coli. The average
contamination by total coliforms of 31.25 (NM / cm2), 28.63 (NMP / cm2), 26.20 (NMP /
cm2), 8.63 (NMP/ cm2) and 6.65 (NM / cm2) respectively countertops: side, side of the stove,
for vegetables and central. Escherichia coli was found in the 3 groups with an average of 5.75
to 2.88 (NMP / cm2). The hands of the manipulators shaded both total Coliforms and fecal
coliforms. Four of the eight manipulators alloted S.aureus from 2.25 UFC / cm2 to 5.75 UFC /
cm2 and 3 of the 8 manipulators had E. coli ranging from 2.28 (NMP / cm2) to 5.75 (NMP /
cm2).
The presence of E. coli and S. aureus in these results is worrisome because they can cause
food poisoning not only to the consumers who are not only hospitalized patients but also to
the hospital staff member who take their meals at that kichen.
The presence of E. coli and S. aureus in these results is worrisome because they indicate
imminent risk of outbreaks of food toxinfection to consumers who are not only hospitalized
patients but also to the hospital staff member who take their meals in this kichen.
Results obtained in this work provide relevant information so that preventive measures should
be taken in order to avoid the outbreak of foodborne diseases in the hospital environment.
KEY WORDS: Hospital kichen, contamination, equipments and utensils, benches,
manipulators, Maputo.