A Campylobacteriosis Outbreak Caused by One Asymptomatic Food Handler Carrier / 生物医学与环境科学（英文）

In August 2021, three students with diarrhea from the same school visited a local hospital in the S district of Beijing. An epidemic investigation showed that there were more students with diarrhea in the same school and they had one meal together. Campylobacter jejuni was isolated from both patients with diarrhea and asymptomatic food handlers; however, the latter also carried Campylobacter coli. Phylogenomic analysis showed that there was a campylobacteriosis outbreak among the students, and the asymptomatic food handler may have been the source of the infection. Routine inspection and surveillance for Campylobacter is needed for the food producing staff, particularly those cooking in the cafeteria in schools or other public food services.

Comida de rua: conhecimento dos consumidores sobre segurança dos alimentos e condições higienicossanitárias de pontos de venda em São Luís, MA / Street food: consumer awareness about food safety and sanitary and sanitary conditions of outlets in São Luís, MA

O consumo de alimentos de rua é uma alternativa prática e acessível para a população. Entretanto, devido aos problemas como deficiências na infraestrutura e na higiene dos manipuladores, é preocupante a qualidade e segurança dos alimentos comercializados nas ruas. Com o objetivo de avaliar o conhecimento dos consumidores de comida de rua sobre segurança dos alimentos e analisar as condições higienicossanitárias da Feira da Cidade Operária e da Praça Deodoro em São Luís- MA, foram aplicados questionários com questões relacionadas ao perfil dos consumidores e questões sobre segurança dos alimentos e foi utilizado checklist para analisar as condições higienicossanitárias da comercialização dos alimentos. Os dados foram tabulados no programa Microsoft Office Excel 2010 e interpretados por meio da estatística descritiva. Com relação ao perfil dos consumidores, houve predominância do sexo feminino, com menos de 30 anos de idade e com ensino médio completo. No tocante à segurança dos alimentos observou-se que consumidores apresentam nível de conhecimento regular. As condições higienicossanitárias da feira da Cidade Operária e da Praça Deodoro apresentaram maiores percentuais de não conformidades, pois não obedeciam às exigências da resolução RDC n° 216/2004 da ANVISA. Diante disso, faz-se necessário programa de educação em saúde sobre higiene alimentar aos consumidores e intensificação na fiscalização do comércio ambulante de alimentos.

Street food consumption is a practical and affordable alternative for the population. However, due to problems such as deficiencies in the infrastructure and the hygiene of the food handlers, concerns have been observed regarding the quality and safety of food marketed in the streets. With the objective of evaluating street food consumers' knowledge about food safety and analyzing the sanitary and sanitary conditions of the Operário City Fair and Praça Deodoro in São Luís, MA, questionnaires were applied with questions related to consumer profile and safety issues food and a checklist was used to analyze the hygienic and sanitary conditions of the food commercialization. The data was tabulated in the Microsoft Office Excel 2010 program and interpreted through descriptive statistics. Regarding the profile of the consumers, there was a predominance of females, with less than 30 years of age and with complete secondary education. With regard to food safety, it was observed that consumers have a level of regular knowledge. The sanitary and sanitary conditions of the Fair of the City of Work and of Praça Deodoro presented higher percentages of nonconformities, since they did not comply with the requirements of Resolution RDC nº 216/2004 of ANVISA. In view of this, health education programs on food hygiene are needed for consumers, and intensification in the supervision of street food trade.

Experiencias de capacitación a manipuladores de alimentos desde la promoción de salud / Experiences of the food handlers´ training from the health promotion

RESUMEN Introducción: las personas que manipulan alimentos son responsables de la elaboración inocua de los mismos, son claves para desarrollar y fomentar una cultura alimentaria saludable. Objetivo: describir el desarrollo del curso "El manipulador de alimentos y la promoción de Salud" impartido por la Escuela Nacional de Salud Pública, durante el curso 2015-2016. Materiales y métodos: se realizó un estudio descriptivo, de corte transversal.El universo lo constituyó 97 cursistas. Resultados: las principales necesidades de aprendizaje fueron: normas jurídicas cubanas para la manipulación de alimentos inocuos, (97=100 %); buenas prácticas de manufactura en la limpieza y desinfección en establecimientos de alimentos, (96=93,12%); conocimiento de enfermedades trasmitidas por los alimentos, (89= 86,33 %); la necesidad de poseer conocimientos relacionados con los alimentos saludables y factores que influyen en su calidad, (60=58,20 %). Las principales expectativas declaradas al inicio del curso fueron cumplidas en un 100 %. El 91,75 % de los cursistas expresaron sentirse muy satisfechos. Conclusiones: el curso impartido desde la perspectiva de la promoción de la salud, posibilitó que los manipuladores de alimentos se empoderen de los conocimientos necesarios para contribuir a garantizar la inocuidad de los alimentos, en sus comunidades y escenarios laborales y así lograr una alimentación saludable y de calidad... (AU)

ABSTRACT Introduction: people handling food are responsible for their innocuous elaboration and are very important for developing and fomenting a healthy food culture. Objective: to describe the conduction of the training "The Food Handler and Health Promotion", taught at the National School of Public Health, during the school year 2015-2016. Materials and methods: a cross-sectional, descriptive study was carried out. The universe was formed by 97 trainees. Results: the main learning necessities were: Cuban juridical norms for handling innocuous food (97=100 %); good manufacturing practices in food establishments cleaning and disinfestation (96=93.12%); knowledge on food-transmitted diseases (89= 86.33 %); necessity of having knowledge related to healthy food and factors influencing on their quality (60=58.20 %). The main expectations declared at the beginning of the training were 100 % fulfilled. 91.70 % of the trainees said they were satisfied. Conclusions: the training from the point of view of health promotion provided the food handlers the necessary knowledge for them to contribute to warrant the food innocuousness in their communities and working places, achieving that way a healthy, qualitative feeding... (AU)

Prevalence and associated factors of intestinal parasitic infections among asymptomatic food handlers working at Haramaya University cafeterias, eastern Ethiopia

BACKGROUND: Intestinal parasitic infections are major public health problems worldwide, with high prevalence in low income countries where substandard food hygiene practices are common. Asymptomatic food handlers with poor personal hygiene could be potential sources of parasitic infections. This study was aimed to assess the prevalence of intestinal parasitic infections and associated factors among asymptomatic food handlers working at Haramaya University cafeterias, eastern Ethiopia. METHODS: A cross-sectional study was conducted among asymptomatic food handlers working at Haramaya University cafeterias from August 2015 to January 2016. Population proportion to size allocation and systematic random sampling techniques were used to identify the study participants. Stool samples were collected and examined simultaneouly using direct and modified formol ether concentration wet smear techniques. Data were entered and analyzed using SPSS version 20.0 software. Logistic regressions were applied to assess association between independent variable and intestinal parasitic infections. Statistical significance was declared at a p-value less than 0.05. RESULTS: A total of 417 asymptomatic food handlers were enrolled in this study. Of these, females comprised 79.4%. Large proportion (39.3%) of food handlers were in the age group of 31–40 years. The overall prevalence of intestinal parasitic infections was 25.2% (95% CI: 18.3, 29.6). Entamoeba histolytica/ dispar (46.7%) and A. lumbricoides (14.3%) were the most frequent isolates. Having no formal education [AOR: 2.13, 95% CI: 1.24, 3.67], monthly income of less than 45.7 USD [AOR: 3.86, 95% CI: 1.62, 9.20], lack of hand washing after the use of the toilet with soap [AOR: 2.43, 95% CI: 1.22, 4.86] and untrimmed fingernails [AOR: 3.31, 95% CI: 1.99, 5.49] have significant association with intestinal parasitic infections. CONCLUSIONS: The high prevalence of intestinal parasitic infections in this study highlights the importance of food handlers as probable sources of parasitic infections. Public health measures and sanitation programs should be strengthened to control the spread of intestinal parasitic infections.

Inspeção sanitária dos manipuladores de alimentos no universo Offshore: protagonismo do enfermeiro no cuidado à saúde / Sanitary inspection of food handlers in the offshore universe: the role of nurses in health care / Inspección sanitaria de los manipuladores de alimentos en el universo offshore: protagonismo del enfermero en el cuidado de la salud

Introdução: O universo offshore para o enfermeiro é um campo que se encontra em evidência frente à demanda nos dias atuais. Uma das particularidades desenvolvidas pelo enfermeiro é a fiscalização dos profissionais envolvidos com alimentação e limpeza, que ao passar por inspeções sanitárias respondem ao órgão responsável pela inspeção, atendendo assim legislações da Marinha do Brasil e órgãos federais como a Agência Nacional de Vigilância Sanitária. Logo, por se tratar da minha área de atuação profissional, levantei esse estudo com o propósito de desenvolver um instrumento facilitador para os enfermeiros na realização da avaliação física e higiênica dos manipuladores de alimentos em forma de uma lista de verificação, onde o enfermeiro tenha os pontos necessários para uma avaliação adequada, clara e sem víeis do estado físico desses trabalhadores. Objetivos: Criar uma lista de verificação das condições sanitárias dos manipuladores de alimentos que atuam em unidade de alimentação e nutrição Offshore após identificação na produção científica da área da saúde, literatura/evidências acerca de inspeção sanitária dos trabalhadores com vistas às boas práticas de manipulação de alimentos Método: Para o desenvolvimento do estudo proposto foi utilizada a abordagem qualitativa, o qual se apresenta como de natureza teórica metodológica e descritiva. A pesquisa metodológica trata de investigações dos métodos de obtenção e organização de dados e condução de pesquisas rigorosas. O estudo foi realizado em três etapas, sendo a primeira etapa composta pela realização de uma revisão integrativa, que permitiu identificar na literatura obras que foram analisadas acerca da temática para dar embasamento ao estudo. Na segunda etapa foi realizado um apanhado de informações nas legislações e obras especialistas na área de exame físico com objetivo de criar padrões para a construção de um instrumento de avaliação física e higiênica. Na terceira etapa ocorreu a compactação dos dados levantados para a criação dos padrões, assim possibilitando a criação do instrumento em forma de cheklist (palavra em inglês, considerada um americanismo que significa lista de verificações), podendo assim com esse instrumento nortear os enfermeiros em suas inspeções sanitárias com os manipuladores de alimentos. Resultados: Foi cirado padrões e construido uma lista de verificação para realização das inspeções sanitárias de manipuladores de alimentos em ambiente offshore. Conclusão: Conclui-se que é notória a necessidade de mais estudos acerca da temática afim de estabelecer e deixar mais claro o papel do enfermeiro em uma área que se encontra em expansão e requer profissionais cada vez mais específicos e com aprimoramento como o universo offshore

Introduction: The offshore universe for the nurse is a field that is in evidence in front of the present demand. One of the peculiarities developed by the nurse is the inspection of the professionals involved with food and cleaning, who, when passing through sanitary inspections; respond to the agency responsible for inspection, thus complying with Brazilian Navy legislation and federal agencies such as the National Sanitary Surveillance Agency. Therefore, because it is my area of professional practice. In view of the above, it was defined as a general objective: To prepare a checklist of the physical and hygienic conditions of food handlers operating in the Offshore food and nutrition, and as specific objectives: To identify in scientific production of the health area, literature / evidence on the evaluation / physical- sanitary conditions of workers with a view to good food handling practices and develop an instrument to evaluate the physical and personal hygiene aspects of workers handling food in a food unit and nutrition in an offshore environment based on the scientific literature. Method: For the development of the proposed study the qualitative approach was used, which is presented as a theoretical methodological and descriptive. The methodological research deals with investigations of methods of obtaining and organizing data and conducting rigorous research. They deal with the development, validation and evaluation of tools and research methods. In the methodological study, it often focuses on the development of new instruments, and the goal is the development of a reliable, accurate and usable instrument that can be applied by other researchers and professionals. This study belongs to any scientific discipline, dealing with complex phenomena such as the behavior or health of individuals, such as occurs in nursing research. Methodological research is considered a strategy that systematically uses existing knowledge to elaborate a new intervention or significant improvement of an existing intervention, or to elaborate or improve an instrument, a device or a method of mediation. Results: The study was carried out in three stages, and the first stage consisted of an integrative review, which allowed the identification in the literature of works that were analyzed about the theme to support the study. In the second stage, a collection of information was made in the legislations and expert works in the area of physical examination with the objective of creating standards for the construction of a physical and hygienic evaluation instrument. In the third stage, the data collected for the creation of the standards were compiled, thus enabling the creation of the instrument in the form of a checklist (English, considered an Americanism that means a checklist), so that with this instrument it can guide nurses in their assessments. Results: It was created standards and built a checklist for conducting sanitary inspections of food handlers in an offshore environment. Conclusion: It is concluded that there is a need for more studies about the subject in order to establish and clarify the role of nurses in an expanding area and require more specific and improved professionals such as the offshore universe

Introducción: El universo offshore para el enfermero es un campo que se encuentra en evidencia frente a la demanda en los días actuales. Una de las particularidades desarrolladas por el enfermero es la fiscalización de los profesionales involucrados con alimentación y limpieza, que al pasar por inspecciones sanitarias responden al órgano responsable de la inspección, atendiendo así legislaciones de la Marina de Brasil y organismos federales como la Agencia Nacional de Vigilancia Sanitaria. Por lo tanto, por tratarse de mi área de actuación profesional, levanté ese estudio con el propósito de desarrollar un instrumento facilitador para los enfermeros en la realización de la evaluación física e higiénica de los manipuladores de alimentos en forma de un lista de comprobación, donde el enfermero tenga los puntos necesarios para una evaluación adecuada, clara y sin víveres del estado físico de esos trabajadores. Objetivos: Crear un lista de comprobación de las condiciones sanitarias de los manipuladores de alimentos que actúan en unidad de alimentación y nutrición Offshore tras identificación en la producción científica del área de la salud, literatura / evidencias acerca de la inspección sanitaria de los trabajadores con miras a buenas prácticas de manipulación de alimentos Método: Para el desarrollo del estudio propuesto se utilizó el abordaje cualitativo, el cual se presenta como de naturaleza teórica metodológica y descriptiva. La investigación metodológica trata de investigaciones de los métodos de obtención y organización de datos y conducción de investigaciones rigurosas. El estudio fue realizado en tres etapas, siendo la primera etapa compuesta por la realización de una revisión integrativa, que permitió identificar en la literatura obras que fueron analizadas acerca de la temática para dar fundamento al estudio. En la segunda etapa se realizó un recopilación de informaciones en las legislaciones y obras especialistas en el área de examen físico con el objetivo de crear patrones para la construcción de un instrumento de evaluación física e higiénica. En la tercera etapa se produjo la compactación de los datos levantados para la creación de los patrones, así posibilitando la creación del instrumento en forma de cheklist (palabra en inglés, considerada un americanismo que significa lista de verificaciones), pudiendo así con ese instrumento orientar a los enfermeros en sus inspecciones sanitarias con los manipuladores de alimentos. Resultados: Se han establecido patrones y se ha construido una lista de verificación para la realización de inspecciones sanitarias de manipuladores de alimentos en ambiente offshore. Conclusión: Se concluye que es notoria la necesidad de más estudios acerca de la temática a fin de establecer y dejar más claro el papel del enfermero en un área que se encuentra en expansión y requiere profesionales cada vez más específicos y con perfeccionamiento como el offshore universo

Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers

Abstract Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli (STEC) strains in homemade-mozzarella cheese. In total, 59 raw milk cheese samples collected at a local producer in the Jequitinhonha Valley (Northeast of Minas Gerais, Brazil) were submitted for microbiological analysis, and 38 (64.4%) tested positive for E. coli. Then, 147 strains of E. coli were isolated from positive samples and screened by polymerase chain reaction for the presence of the genes encoding the following virulence factors: stx1 and stx 2 (verotoxin types 1 and 2) and eae (intimin). All the isolates were negative for the stx 2, 14 isolates (9.5%) were positive for the stx1 gene, and 11 of them also harbored the eae gene. A food worker was probably involved in cheese contamination during the manufacture schedule. While the development of STEC infection in humans is not completely understood, all STEC- contaminated food can be considered potentially hazardous.

An outbreak of foodborne norovirus gastroenteritis linked to a restaurant in Melbourne, Australia, 2014

Introduction: In May 2014 an outbreak of norovirus occurred among patrons of a restaurant in Melbourne, Australia. Investigations were conducted to identify the infectious agent, mode of transmission and source of illness, and to implement controls to prevent further transmission. Methods: A retrospective case-control study was conducted to test the hypothesis that food served at the restaurant between 9 and 15 May 2014 was the vehicle for infection. A structured questionnaire was used to collect demographic, illness and food exposure data from study participants. To ascertain whether any food handlers had experienced gastroenteritis symptoms and were a possible source of infection, investigators contacted and interviewed staff who had worked at the restaurant between 9 and 16 May 2014. Results: Forty-six cases (including 16 laboratory-confirmed cases of norovirus) and 49 controls were interviewed and enrolled in the study. Results of the analysis revealed a statistically significant association with illness and consumption of grain salad (OR: 21.6, 95% CI: 1.8-252.7, p = 0.015) and beetroot dip (OR: 22.4, 95% CI: 1.9-267.0, p = 0.014). An interviewed staff member who reported an onset of acute gastrointestinal illness on 12 May 2014 had prepared salads on the day of onset and the previous two days. Discussion: The outbreak was likely caused by person-to-food-to-person transmission. The outbreak emphasizes the importance of the exclusion of symptomatic food handlers and strict hand hygiene practices in the food service industry to prevent contamination of ready-to-eat foods and the kitchen environment.

Foodborne Infectious Diseases Mediated by Inappropriate Infection Control in Food Service Businesses and Relevant Countermeasures in Korea

OBJECTIVES: The objective of this review is to propose an appropriate course of action for improving the guidelines followed by food handlers for control of infection. For this purpose, previous epidemiological reports related to acute gastroenteritis in food service businesses mediated by food handlers were intensively analyzed. METHODS: Relevant studies were identified in international databases. We selected eligible papers reporting foodborne infectious disease outbreaks. Among primary literature collection, the abstract of each article was investigated to find cases that absolutely identified a causative factor to be food handlers’ inappropriate infection control and the taxon of causative microbial agents by epidemiological methodologies. Information about the sites (type of food business) where the outbreaks occurred was investigated. RESULTS: A wide variety of causative microbial agents has been investigated, using several epidemiological methods. These agents have shown diverse propagation pathways based on their own molecular pathogenesis, physiology, taxonomy, and etiology. CONCLUSION: Depending on etiology, transmission, propagation, and microbiological traits, we can predict the transmission characteristics of pathogens in food preparation areas. The infected food workers have a somewhat different ecological place in infection epidemiology as compared to the general population. However, the current Korean Food Safety Act cannot propose detailed guidelines. Therefore, different methodologies have to be made available to prevent further infections.

Avaliação das condições higienicossanitárias de lanchonete na cidade de Januária - MG / Evaluation of the sanitary conditions of cafeteria in the city of Januária - MG

As precárias condições de higiene dos locais onde se preparam os alimentos e o pouco conhecimento dos manipuladores sobre as boas práticas de fabricação, contribuem significativamente para o aparecimento das doenças de origem alimentar. Sendo assim, o presente trabalho teve como objetivo avaliar as condições higienicossanitárias em uma lanchonete da cidade de Januária - MG. Para determinar as condições higienicossanitárias do estabelecimento foi utilizada uma lista de verificação (checklist) com base na resolução RDC nº 275 de 21 de outubro de 2002 da ANVISA. Constatou-se que, no geral, o estabelecimento apresentou um percentual de 60,6% no atendimento às Boas Práticas de Fabricação, sendo classificado como "regular" (grupo 2). Esses resultados evidenciaram a necessidade do estabelecimento em se adequar às BPFs e investir em cursos de capacitação para os manipuladores de alimentos, a fim de oferecer alimentos mais seguros aos consumidores.

The precarious hygiene conditions of the places where food processing and the few knowledge of the food hamdlers about the Good Manufacturing Practices of Food, contribute significantly for the emergency of diseases of food-borne. Thus, the present work had the subject to verify the hygienic and sanitary conditions in a cafeteria in the city of Januaria-MG. To determinate the hygienic and sanitary conditions of the premise were used a checklist with base in the resolution RDG n º 275 October 21, 2002 from ANVISA. It was found that in general the premise presented a attending the 60.6% the Good Manufacturing Practices of Food, being classified as "regular" (group 2). These results show the need to establish in adapt the GMPF and invest in training courses for the employees, in this way, the premise will can offer safer meals for the clients.

Comida de rua: avaliação das condições higiênico-sanitárias de manipuladores de alimentos / Street food: analysis of hygienic and sanitary conditions of food handlers

Resumo O consumo de alimentos de rua é uma alternativa econômica e prática para a população. No entanto, as preocupações sobre a segurança destes alimentos são cada vez maiores. Assim, este estudo teve como objetivo analisar as condições higiênico-sanitárias do comércio ambulante de alimentos em Uberaba-MG. Para isso, além da aplicação de um questionário em 30 pontos de comércio ambulante, foram realizadas também análises microbiológicas nas mãos dos manipuladores e nas superfícies dos recipientes que acondicionam os alimentos. Os achados mostraram baixa adequação dos ambulantes em relação às condições de higiene de mãos e superfícies em contato com os alimentos. Nas superfícies, os resultados para microrganismos aeróbios mesófilos mostraram que apenas 23,3% apresentavam condições satisfatórias de limpeza. O nível de contaminação das mãos por coliformes termotolerantes e/ou Staphylococcus coagulase positiva foi insatisfatório em aproximadamente 47% dos manipuladores. Conclui-se que as condições higiênico-sanitárias de vendedores ambulantes de alimentos em Uberaba são deficientes. Portanto, é urgentemente necessária a adoção de programas eficazes e permanentes de treinamento em segurança alimentar para os manipuladores de alimentos.

Abstract The consumption of street food is an economical and practical alternative for the population. However, concerns regarding the safety of these foods are increasing. Thus, this study aimed to analyze the hygienic and sanitary conditions of the street food trade in Uberaba in the State of Minas Gerais. For this purpose, 30 street vending sites were evaluated using a structured questionnaire and microbiological analysis of food handlers’ hands and food contact recipients and surfaces. The findings showed low adequacy of street food regarding hand hygiene and food contact surfaces. With respect to surfaces, the results for mesophilic aerobic microorganisms revealed that only 23.3% had satisfactory sanitary conditions. The level of contamination of hands by fecal thermotolerant coliforms and/or Coagulase positive Staphylococci was unsatisfactory in approximately 47% of food handlers. The conclusion drawn is that the hygienic and sanitary conditions of food handlers in Uberaba are poor. It is therefore necessary to adopt effective and permanent training programs on food safety for food handlers urgently.

Perfil de manipuladores de alimentos em domicílios / Profile of food handlers in the home

O objetivo deste artigo é identificar o perfil dos manipuladores de alimentos nos domicílios da cidade de Santa Maria (RS). Foi determinada uma amostra de 15 domicílios por bairro através da divisão geográfica da cidade, totalizando 615 residências. Para a realização do diagnóstico do perfil dos manipuladores nos domicílios, elaborou-se um formulário sobre os dados pessoais com 6 questões abertas e 13 fechadas incluindo o gênero, estado civil, escolaridade, profissão e renda mensal, bem como questões como a frequência do preparo das refeições nos domicílios, satisfação em prepará-las, participação em cursos e percepção deles sobre a segurança dos alimentos. Verificou-se que 92,5% dos manipuladores eram do sexo feminino, 52,2% possuíam nível de escolaridade fundamental completo ou incompleto, e 35,4% com rendimento mensal familiar de 3 a 9 salários mínimos. Dos entrevistados, 82,6% informaram que preparam as refeições todos os dias da semana e 77,9% relataram que nunca enfrentaram problemas ocasionados por alimentos produzidos em casa. É importante identificar o perfil dos manipuladores de alimentos nos domicílios para desenvolver estratégias para prevenir ou diminuir as doenças transmitidas pelos alimentos.

This article seeks to diagnose the profile of food handlers in the households of the city of Santa Maria in the state of Rio Grande do Sul. By geographical division of the city, a sample of 15 households per neighborhood was chosen, totaling 615 households. For the diagnosis of the profile of handlers in the households, a questionnaire was prepared, containing 6 open questions and 13 closed questions related to personal data including gender, marital status, education, occupation and monthly income. Issues such as the frequency with which people prepare meals in the households and satisfaction in preparing them, as well as participation in courses and the perception of food safety, were also addressed. It was found that 92.5% of the food handlers were female, 52.2% had complete or incomplete primary school and 35.4% had a monthly income of between 3 and 9 minimum wages. Among those interviewed, 82.6% reported that they prepare meals every day of the week and 77.9% reported that they never had problems caused by the food produced at home. It is important to evaluate the profile of food handlers in the households, as this makes it possible to develop strategies to prevent or diminish foodborne diseases.

Prevalence of ittestinal parasites among food handlers in western Iann / La prevalencia de parasitos intestinales entre los manipuladores de alimentos en el oeste de Iran

Parasitic infection is one of the problems that affect human health, especially in developing countries. In this study, all of the fast food shops, restaurants, and roast meat outlets of Khorramabad (Western Iran) and all the staff employed by them, some 210 people, were selected through a census and their stools were examined for the presence of parasites. The parasitological tests of direct wet-mount, Lugol's iodine staining, formaldehyde-ether sedimentation and Trichrome staining techniques were performed on the samples. The data was analyzed with a chi-square test and logistic regression was selected as the analytical model. The results showed 19 (9%) stool specimens were positive for different intestinal parasites. These intestinal parasites included Giardia lamblia 2.9%, Entamoeba coli 4.3%, Blastocystis sp. 1.4%, and Hymenolepis nana 0.5%. There was a significant difference between the presence of a valid health card, awareness of transmission of intestinal parasites, participation in training courses in environmental health with intestinal parasites (p < 0.05). No statistically significant difference was found between the rate of literacy and gender among patients infected with intestinal parasites (p > 0.05). To control parasitic infection in food handlers, several strategies are recommended such as stool examinations every three months, public education, application of health regulations, controlling the validity of health cards and training on parasitic infection transmission. In this regard, the findings of the present study can be used as a basis to develop preventive programs targeting food handlers because the spread of disease via them is a common problem worldwide.

Infección parasitaria es uno de los problemas de salud humana, especialmente en los países en desarrollo. En este estudio, todas las tiendas de comida rápida, restaurantes, y tiendas de carne asada en Khorramabad (oeste de Irán) y todo el personal que trabaja en ellos, incluyendo 210 personas fueron seleccionadas a través de los censos y las heces fueron examinadas para detectar la presencia de parásitos. La prueba parasitológica directa de mojado de montaje, la tinción de Lugol's yodo, sedimentación formaldehído-éter y tricrómicas técnicas de tinción se realizaron sobre las muestras. Los datos fueron analizados con la prueba de chi-cuadrado y regresión logística seleccionado como el modelo analítico. Los resultados mostraron 19 (9%) muestras de heces fueron positivos para diferentes parásitos intestinales. Los parásitos intestinales incluyen Giardia lamblia 2.9%, Entamoeba coli 4.3%, Blastocystis sp. 1.4%, Hymenolepis nana 0.5%. Hubo diferencia significativa entre la presencia de la tarjeta sanitaria válida, el conocimiento de la transmisión de los parásitos intestinales, la participación en cursos de formación en materia de salud ambiental con parásitos intestinales (p < 0.05). No hubo diferencia estadísticamente significativa entre la tasa de alfabetización y el sexo entre los pacientes infectados con parásitos intestinales (p > 0.05). Para controlar la infección parasitaria en los manipuladores de alimentos se recomiendan varias estrategias, tales como examen de heces cada tres meses, la educación pública, se aplican las normas sanitarias, el control de validez de la tarjeta sanitaria y la transmisión formación infección parasitaria. En este sentido, los resultados del presente estudio se pueden utilizar como una base para desarrollar programas de prevención dirigidos a los manipuladores de alimentos debido a la propagación de enfermedades a través de ellos es un problema común en todo el mundo.

Prevalencia de parásitos intestinales en manipuladores de alimentos en una comunidad rural de Cojedes, Venezuela / Prevalence of intestinal parasites in food handlers in a rural community in Cojedes, Venezuela

La parasitosis intestinales constituyen un problema de salud pública, por la elevada prevalencia que muestran, donde los manipuladores de alimentos parasitados, se convierten en potenciales fuentes de infección, pues algunas formas se transmiten directamente de la fuente de infección al susceptible, por vía fecal-oral. A esto se suma el incremento en el consumo de comida fuera del núcleo familiar, en residentes de zonas urbanas y rurales. El objeto es recolectar información para que las autoridades sanitarias implementen programas de salud acordes a cada región. Métodos: estudio descriptivo, de campo y transversal. Fueron 64 los manipuladores de alimentos, pero la muestra fue de 50. Se aplicó un cuestionario sobre prácticas higiénicas en la manipulación de alimentos, se denominó nivel socioeconómico y prevalencia de parasitosis por ensayos coproparasitológicos. Resultados: fueron 4 mujeres y 6 hombres; un 52 por ciento pertenecía al estrato IV;la mayoría conocía las prácticas higiénicas en la manipulación de alimentos, pero un 26 por ciento tenía alguna parasitosis intestinal; los parásitos más frecuentes fueron: E. nana (41,2 por ciento) y B. hominis (38,7 por ciento); el monoparasitismo fue el 54 por ciento. Conclusión: en la presencia y frecuencia de una enfermedad parasiaria intestinal intervienen diversos factores. Por lo tanto, en manipuladores de alimentos, la educación ajustada al entorno, en buenas prácticas de higiene, es básica para prevenir la transmisión...

Detection of enterotoxin genes of Staphylococcus sp isolated from nasal cavities and hands of food handlers

Food handlers, an important factor in food quality, may contain bacteria that are able to cause foodborne disease. The present study aimed to research coagulase-negative (CNS) and -positive staphylococci (CPS) in 82 food handlers, analyzing nasal and hand swabs, with identification of 62 CNS (75.6 percent) and 20 CPS strains (24.4 percent). Staphylococcal enterotoxins genes were investigated by PCR. In 20 CPS strains, 19 were positive for one or more genes. The percentage of CNS presenting genes for enterotoxins was high (46.8 percent). Despite of the staphylococcal species, the most common gene was sea (35.4 percent), followed by seh and sej (29.2 percent). The detection of new staphylococcal enterotoxins (SEs) genes showed a higher pathogenic potential in this genus. The presence of these gene points out the importance of CNS not only as contaminant bacteria but also as a pathogen.

Epidemiologic Investigation of an Outbreak of Shigella sonnei among Students in Bonghwa, 1999 / 예방의학회지

OBJECTIVES: This study was carried out to investigate the sources of infection and modes of transmission of an outbreak of shigellosis that occurred among students of B middle and high school in Bonghwa, Korea from May 1 to 21, 1999. METHODS: We conducted questionnaires to 468 students, 38 staffs and 9 food handlers twice times (May 6, May 21) for follow up and secondary attack rate. Personal details and history of illness and exposure to particular foods were sought. And we conducted rectal swab for culture to 243 students, 33 staffs and 9 food handlers. Bacteriological examinations of water in the school were done. Cases were identified as subjects who had diarrhea (two or more loose stools in a 24-hour periods) on or after May 1. RESULTS: A total of 307 cases (attack rate: 59.6%) of 515 subjects were identified, including 50 confirmed (46 students and 4 staffs) by S. sonnei. All 9 food handlers denied illness and were had rectal swab for culture at May 6 that were negative for S. sonnei. 146 of 307 reported fever, 156 had tenesmus, 44 reported vomiting, and only 5 of 307 reported blood in the stool. The median duration of diarrhea was 4 days (range: 1-18 days). The mean incubation period until onset of diarrhea was 63 hours (range: 16-144 hours) and the secondary attack rate was 2.8% (43 cases of 1,561 family members). Risk for illness was higher among students who had eaten watered kimchi at March 30 than among those who did not [301(72.7%) of 417 versus 5(9.6%) of 52; RR=7.51; 95% CI=3.26-17.31]. CONCLUSION: The source of infection was estimated to be contaminated watered kimchi by one or two food handler who is presumed to be carrier.