Underlying factors influencing street food vendors' implementation of food safety behaviours

This study aimed to determine the underlying factors influencing street food vendors' implementation of food safety behaviours related to food handling. A questionnaire based on the Theory of Planned Behaviour was applied to 303 street food vendors in Southern Brazil. Open-ended questions identified that consequences related to consumers were important factors influencing street food vendors' food safety behaviour. Also, water supply and lack of water were identified, respectively, as possible facilitators and barriers to carry out food safety behaviours such as handwashing and cleaning the shelf used to prepare food. Optimistic bias was identified and the majority of street food vendors gave positive results related to perceived behavioural control, subjective norm, attitude and behavioural intention. Improvements are needed in government regulation, infrastructure and food safety training for this sector, with measures that reflect and are adapted to the street food environment.

Este estudio tuvo como objetivo determinar los factores subyacentes que influyen en la implementación del comportamiento de seguridad de los alimentos en la manipulación de alimentos por vendedores ambulantes de alimentos. Se aplicó un cuestionario basado en la Teoría del Comportamiento Planificado a 303 vendedores ambulantes de alimentos en el sur de Brasil. Las preguntas abiertas identificaron que las consecuencias relacionadas con los consumidores eran factores importantes que influían en el comportamiento de seguridad de los alimentos por parte de los vendedores ambulantes de alimentos. También se identificaron el suministro de agua y la falta de agua, respectivamente, como posibles facilitadores y barreras para realizar comportamientos de seguridad de los alimentos como lavarse las manos y limpiar la mesa de trabajo que utilizan para preparar los alimentos. Se identificó sesgo optimista y la mayoría de los vendedores ambulantes de alimentos dieron resultados positivos relacionados con el control conductual percibido, la norma subjetiva, la actitud y la intención de comportamiento. Se necesitan mejoras en la regulación gubernamental, la infraestructura y la capacitación en seguridad de los alimentos para el sector, con medidas que reflejen y se adapten al entorno de la comida callejera.

Sanitary quality, occurrence and identification of Staphylococcus sp: in food services

Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

Molecular analysis of the iap gene of Listeria monocytogenes isolated from cheeses in Rio Grande do Sul, Brazil

The polymorphic region sequences in the iap gene were analyzed in 25 strains of Listeria monocytogenes isolated from cheeses in the state of Rio Grande do Sul, and compared with reference strains. This investigation distinguished two clusters of L. monocytogenes: I (20 strains) and II (5 strains).

A seqüência da região polimórfica do gene iap foi analisada em 25 cepas de Listeria monocytogenes isoladas de queijo no Estado do Rio Grande do Sul e comparadas com cepas referências. Esta investigação distinguiu L. monocytogenes em dois grupos: I (20 cepas) e II (5 cepas).

Qualidade bacteriológica de queijos artesanais comercializados em estradas do litoral norte do Rio Grande do Sul, Brasil / Bacteriological quality of homemade cheeses commercialised in roads of the northern coast of Rio Grande do Sul, Brazil

O consumo de queijo artesanal, vendido em estabelecimentos de beira de estrada, é comum no Estado do Rio Grande do Sul. Geralmente estes produtos não são fabricados em acordo com as boas normas de fabricação e podem constituir perigo à saúde do consumidor. Objetivou-se, com o presente trabalho, verificar a qualidade bacteriológica de queijos artesanais comercializados em estradas litorâneas por meio da contagem de coliformes e pesquisa de Listeria spp. e Brucella spp. Foram analisados 80 queijos, sendo 62 do tipo Colonial, dez do tipo Provolone, seis do tipo Ricota e dois do tipo Caccio Cavallo. No momento da coleta, 71 por cento das amostras não estavam sob refrigeração. Todas as amostras apresentaram contagens de coliformes totais e, destas, 62 foram testadas para a presença de coliformes fecais. Um total de 84 por cento das amostras apresentou contagens de coliformes fecais acima de 2,73- 3,7 log.UFC g- 1 (de 500 a 5000UFC mL-1), previsto como limite máximo a ser encontrado em queijos. Dos 29 estabelecimentos, 27 tinham produtos fora destes limites. Das 80 amostras, 16 por cento continham Listeria spp., sendo 3,7 por cento identificadas como Listeria monocytogenes. As estações do ano influenciaram no isolamento de Listeria spp., sendo a primavera considerada a estação do ano com maior número de isolados. Brucella spp. não foram isoladas nas 80 amostras de queijos analisadas. A alta freqüência de coliformes fecais e a presença de L. monocytogenes revelam que o consumo destes queijos constitui perigo de infecção à população em geral e especialmente àquelas pessoas imunocomprometidas.

The consumption of homemade cheese, which is sold in little shops along the road, is very common in the state of Rio Grande do Sul, Brazil. Generally, these products are not manufactured according to the good hygiene guidelines; and may be a risk to the consumersÆ health. The aim of this research was the assessment of the bacteriological quality of homemade cheese sold in the region along the northern coast of Rio Grande do Sul. Cheese samples were taken and total and faecal coliform counting per gram sample were established. The samples were also examined for the presence of Listeria spp. and Brucella spp. In total, 80 samples, from 29 commercial establishments were analysed, of which 62 of Colonial type; 10, of Provolone; 6 of Ricotta and 2, of Cacciocavallo type. At the moment of sampling, 71 percent of them were not stored under refrigeration conditions. In all the samples the presence of total coliform could be demonstrated and 62 of these were tested for the presence of faecal coliforms. In 84 percent of the samples more then 2.73 - 3.7log.UFC g- 1 (from 500 to 5000UFC mL-1) of faecal coliform could be demonstrated, with is considered the maximum limit still allowed to be present in cheese samples. Of the 29 establishments analysed, 27 had products with coliforms counts above these limits. Of the 80 samples, 16 percent had Listeria sp., of which 3.7 percent were identified as Listeria monocytogenes. A correlation was found between the season and the isolation of Listeria spp.: in the spring the highest number was detected. Brucella spp. could not be detected in the 80 samples analysed. The high frequency of faecal coliforms and the presence of L. monocytogenes revealed that the consumption of these homemade cheeses can become a risk of infection to the population, especially for immunocompromised persons.