Molecular Detection of Enterotoxigenic Staphylococcus aureus in Ready-to-eat Cowhide (‘Ponmo’) Collected from Lagos Metropolis, Nigeria

Aims: Ready-to-eat [RTE] animal products like ponmo are preferred by consumers due to its palatability and quality. However, foodborne pathogens particularly Staphylococcus aureus are sources of concern due to cross-contamination of raw and cooked cowhide. This study aimed to investigate the incidence of enterotoxigenic S. aureus in ready-to-eat locally processed cowhide. Methodology: Sixty (60) RTE cowhide samples were collected from different locations in Lagos, Nigeria and analyzed using conventional microbiological and molecular techniques for the detection of toxigenic S. aureus contamination. Suspected S. aureus isolates were confirmed by the presence of thermostable endonuclease [nuc] gene in their genome. Results: Result showed that 25 (41.67%) and 20 (33.50%) samples harbored coagulase-positive S. aureus and 20 other bacterial species different from S. aureus, respectively while 15 (24.83%) of the tested ponmo samples yielded no bacterial growth. Thirteen of the 15 randomly selected from the 25 suspected isolates were confirmed as S. aureus by the presence of thermostable endonuclease [nuc] gene in their genome. Enterotoxigenic genes were confirmed in all the 13 PCR detected S. aureus. Enterotoxin B gene is most prevalent in ponmo. Multiplex PCR detection of S. aureus enterotoxins [SE] genes revealed the molecular detection of different isolates carrying staphylococcal enterotoxin types A and B, mixed strain carrying both staphylococcal enterotoxins type A and type D. Antibiotic susceptibility of 20 S. aureus isolates revealed varying degrees of susceptibility patterns against the antimicrobial agents. Generally, gentamicin 70% (14/20), azithromycin 75% (15/20), co-trimoxazole 85% (17/20), levofloxacin 95% (19/20) were the most effective antibiotics to S. aureus. A low, ?50% susceptibility was recorded to chloramphenicol 55% (11/20) and nitrofurantoin 65% (13/20). A higher resistance to streptomycin (90%; 18/20) and ceftazidime (95%; 19/20) was identified, with resistance to ceftazidime being the highest (95%; 19/20). Conclusion: It can be concluded that RTE ponmo vended in the study sites is of low hygienic quality and may be of health risk to consumers. High level hygiene practice and good manufacturing practices are required during the production, distribution and marketing of ponmo to curb the potential health consequences of eating ponmo.

Molecular epidemiology of Listeria monocytogenes isolated from ready-to-eat food in 2017 in China / 中华预防医学杂志

Objective@#To analyze the molecular characteristics of Listeria monocytogenes strains from ready-to eat food in China.@*Methods@#A total of 239 Listeria monocytogenes strains isolated from ready-to-eat food in 2017, all strains underwent whole-genome sequencing (WGS) , and comparisons uncovered population structure derived from lineages, clonal complex, serogroups, antimicrobial susceptibility and virulence, which were inferred in silico from the WGS data. Core genome multilocus sequence typing was used to subtype isolates.@*Results@#All strains were categorized into three different lineages, lineage Ⅱ was the predominant types in food, and IIa was the main serogroups. CC8, CC101 and CC87 were the first three prevalent CCs among 23 detected CCs, accounting for 49.4%. Only 4.6% (11 isolates) of tested strains harbored antibiotic resistance genes, which were mostly trimethoprim genes (7 isolates, 2.9%). All strains were positive for LIPI-1, and only a part of strains harbored LIPI-3 and LIPI-4, accounting for 13.8% (33 isolates) and 14.2% (34 isolates), respectively. ST619 carried both LIPI-3 and LIPI-4. 51.5% (123 isolates) of strains carried SSI-1, and all CC121 strains harbored SSI-2. Different lineages, serogroups and CCs can be separated obviously through cgMLST analysis, and 24 sublineages were highly concordant with CCs.@*Conclusion@#Ⅱa was the main serogroups in ready-to-eat food isolates in China; CC8, CC101 and CC87 were the prevalent CCs, and CC87 isolates was hypervirulent isolates, cgMLST method can be adopted for prospective foodborne disease surveillance and outbreaks detection.

Molecular epidemiology of Listeria monocytogenes isolated from ready-to-eat food in 2017 in China / 中华预防医学杂志

To analyze the molecular characteristics of strains from ready-to eat food in China. A total of 239 strains isolated from ready-to-eat food in 2017, all strains underwent whole-genome sequencing (WGS) , and comparisons uncovered population structure derived from lineages, clonal complex, serogroups, antimicrobial susceptibility and virulence, which were inferred in silico from the WGS data. Core genome multilocus sequence typing was used to subtype isolates. All strains were categorized into three different lineages, lineage Ⅱ was the predominant types in food, and IIa was the main serogroups. CC8, CC101 and CC87 were the first three prevalent CCs among 23 detected CCs, accounting for 49.4%. Only 4.6% (11 isolates) of tested strains harbored antibiotic resistance genes, which were mostly trimethoprim genes (7 isolates, 2.9%). All strains were positive for LIPI-1, and only a part of strains harbored LIPI-3 and LIPI-4, accounting for 13.8% (33 isolates) and 14.2% (34 isolates), respectively. ST619 carried both LIPI-3 and LIPI-4. 51.5% (123 isolates) of strains carried SSI-1, and all CC121 strains harbored SSI-2. Different lineages, serogroups and CCs can be separated obviously through cgMLST analysis, and 24 sublineages were highly concordant with CCs. Ⅱa was the main serogroups in ready-to-eat food isolates in China; CC8, CC101 and CC87 were the prevalent CCs, and CC87 isolates was hypervirulent isolates, cgMLST method can be adopted for prospective foodborne disease surveillance and outbreaks detection.

Listeria monocytogenes in ham sliced in supermarkets in Recife city, Pernambuco state / Listeria monocytogenes em presuntos fatiados em supermercados da cidade de Recife, Pernambuco

The aim of this study was to investigate Listeria monocytogenes in ham sliced in supermarkets in Recife city, Pernambuco state. In total, 40 samples of sliced ham were collected, and 25 g of ham was added to 225 mL of Demi Fraser broth. After incubation, 0.1 mL was inoculated in Fraser broth and, subsequently, sown in supplemented Listeria Selective Agar, based on Otaviani and Agosti. The following tests were carried out for confirmation purposes: Gram stain, motility test, catalase test and cAMP test. There was L. monocytogenes in 25% (10/40) of the samples. The presence of L. monocytogenes in ready-to-eat food, such as sliced ham, is likely related to lack of proper equipment-cleaning in supermarkets, a fact that poses great risk to public health.(AU)

Objetivou-se com esse estudo realizar a pesquisa de Listeria monocytogenes em presuntos fatiados em supermercados da cidade de Recife, Pernambuco. Foram adquiridas 40 amostras de presuntos fatiados. Para o isolamento, foram utilizados 25 g do alimento para 225 mL do caldo Demi Fraser, após incubação, inoculou-se 0,1mL em caldo Fraser e posteriormente realizou-se a semeadura em Agar seletivo suplementado para Listeria de acordo com Otaviani e Agosti. Como testes confirmatórios, foram realizados a coloração de Gram, teste de motilidade, teste da catalase e teste de cAMP. Identificou-se a presença de L. monocytogenes em 25% (10/40) das amostras. A presença da L. monocytogenes em alimentos prontos para consumo, como o presunto fatiado, é de grande risco à saúde pública e pode estar relacionada à ocorrência de falhas na higienização dos equipamentos nos supermercados.(AU)

Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil / Isolamento de Salmonella Typhimurium, Listeria monocytogenes e Staphylococcus coagulase positiva de salames comercializados em feiras livres de Porto Alegre, Brasil

Salami is a ready-to-eat (RTE) product frequently purchased at street fairs in Porto Alegre. Salmonella enterica, Listeria monocytogenes, and coagulase-positive Staphylococcus (CPS) are important causes of foodborne disease and can be transmitted through the consumption of RTE foods. The aim of this study was to evaluate the presence of these pathogens in salami sold at street fairs. Ninety salami samples from three commercial brands available at street fairs were analyzed by routine bacteriological methods for Salmonella spp. and Listeria spp., as well as enumeration of CPS. In addition, two samples from each commercial brand were analyzed for water activity (aw). Samples of brand A showed aw values (0.938 and 0.942) above those set by the legislation, while brand B (0.849 and 0.860) and brand C (0.826 and 0.854) were compliant. Microbiological analyses showed that 67.7% were negative to all investigated bacteria. Salmonella Typhimurium was isolated from 4.4% (4/90) of salami samples, all from commercial brand A. ­Listeria monocytogenes was detected in 3.3% (3/90) of samples, from commercial brands B and C. Moreover, 7.7% (7/90) of samples contained CPS populations non-compliant with legislation. Although the great majority of salami sold at street fairs of Porto Alegre was compliant with standards, S. enterica, L. monocytogenes, and CPS ≥ 5 × 103 cfu.g-1 could be found in this RTE product. Therefore, control measures in the processing industry and consumer's education about foodborne illness prevention should be maintained.(AU)

Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi avaliar a presença desses patógenos em salames vendidos em feiras livres. Noventa amostras de salame pertencentes a três marcas comerciais foram analisados por métodos bacteriológicos de rotina quanto à presença de Salmonella spp. e Listeria spp., bem como enumeração de Staphylococcus coagulase positiva (SCP). Além disso, foi determinada a Atividade de Água (aw) de duas amostras de cada marca comercial. Amostras da marca A apresentaram valores de aw (0,938 e 0,942) acima do permitido na legislação, enquanto as amostras da marca B (0,849 e 0,860) e C (0,826 e 0,854) não violaram esse parâmetro. A análise microbiológica demonstrou que 67,7% das amostras foram negativas para todas as bactérias investigadas. Salmonella Typhimurium foi isolada de 4,4% (4/90) das amostras de salame, todas da marca comercial A. Listeria monocytogenes foi detectada em 3,3% (3/90) das amostras das marcas B e C. Além disso, 7,7% (7/90) das amostras apresentaram SCP acima do número permitido pela legislação. Apesar da grande maioria dos salames comercializados em feiras livres estarem de acordo com a legislação, S. enterica, L. monocytogenes e SCP ≥ 5 × 103 cfu.g-1 podem estar presentes nesse alimento pronto para o consumo. Dessa forma, o controle nas indústrias e a educação dos consumidores sobre a prevenção de doenças transmitidas por alimentos devem ser mantidos.(AU)

Innocuousness of sandwiches sold on the streets of Cuiaba, Mato Grosso state, Brazil / Inocuidade de sanduíches vendidos nas ruas de Cuiabá - MT, Brasil

Objective: This article discusses the problem involving the street food commerce and its sanitary conditions, aiming at the food safety as part of food security and promotion of human right to healthy eating. It was analyzed the effectiveness of an educational intervention on Good Manufacture Practices carried out with food street vendors. The sandwich, known as the "baguncinha", was sold in the city of Cuiaba/MT/Brazil, in 2005. Methods: It is a cross-sectional study with a test group case. Before the training intervention, 105 sandwiches were tested by standard methods regarding heat-stable coliform counts; identification of Bacillus cereus, Clostridium perfringens, Staphylococcus aureus; and incidence of Salmonella spp. One hundred eighty new samples were analyzed one and six months after the training program, totaling 285 sandwiches. Results: A total of 31.4% commercial premises were considered unsuitable for food consumption. The training program applied in this study does not seem to have altered the microbiological quality of sandwiches. Conclusions: This scenario can contribute to a high risk associated with foodborne illnesses. The results suggest the necessity of a review to identify approaches and methods that bring about effective changes in street food commerce. Interventions should be associated with actions for hygiene-awareness of the consumers. Furthermore, a debate on the importance of regulatory public policies is recommended.

Objetivo: O presente artigo contribui para a discussão sobre a questão da comercialização de comida de rua e a sua relação com a qualidade higiênico-sanitária, como parte da segurança alimentar e nutricional, na perspectiva da promoção do direito humano à alimentação adequada. Teve como objetivo analisar a eficácia de uma intervenção educativa sobre Boas Práticas de Manipulação, desenvolvida em 2005, como os comerciantes de sanduíches conhecidos como "baguncinha", vendidos nas ruas do município de Cuiabá. Método: Foi delineado como um estudo transversal do tipo grupo controle. Antes da qualificação, foram testados 105 sanduíches, para contagem de coliformes termotolerantes; identificação de Bacillus cereus, Clostridium perfringens e Staphylococcus aureus, e incidência de Salmonella spp. Foram analisadas 180 novas amostras um e seis meses após o treinamento, totalizando 285 sanduíches. Resultados: Um total de 31,4% dos estabelecimentos estava inadequado para o consumo de alimentos e o programa de treinamento aplicado na pesquisa parece não ter alterado a qualidade microbiológica do sanduíche. Conclusão: Este cenário pode contribuir para um elevado risco associado a doenças transmitidas por alimentos. Os resultados assinalam a necessidade de uma revisão para identificar abordagens e métodos que permitam mudanças efetivas no comércio de comida de rua. É aconselhável que as intervenções sejam associadas a ações de conscientização dos consumidores sobre a questão higiênico-sanitária. Além disso, é fundamental que provoquem o debate sobre a importância da regulamentação de políticas públicas específicas para este segmento comercial.

Vegetais minimamente processados na cidade de botucatu: qualidade higienicossanitária e pesquisa de enterotoxina estafilocócica / Minimally processed vegetables in the city of botucatu: hygienicosanitary quality and staphylococcal enterotoxin research

Os produtos minimamente processados são frutas, legumes ou hortaliças ou qualquer combinação destes que tenham sido alterados fisicamente, embora mantenham o seu estado fresco. Estes vegetais surgiram como uma alternativa para o consumidor na busca por produtos de boa qualidade, saudáveis e de fácil preparo e consumo, porém sua qualidade e segurança podem ser afetadas quando micro-organismos patogênicos passam a fazer parte da microbiota em decorrência do manuseio a que são submetidos. Assim, foram analisadas 70 amostras de produtos minimamente processados (legumes, verduras e frutas) de supermercados e quitandas da cidade de Botucatu - SP. Foi realizada a determinação do número mais provável de coliformes termotolerantes (CT) e a pesquisa de Salmonella, conforme recomendação da ANVISA (RDC nº12, 2001). Também foi pesquisada a enumeração de Staphylococcus aureus, devido à manipulação intensa da matéria-prima e a pesquisa da produção de enterotoxinas por essas cepas. Dentre as amostras analisadas, todas foram negativas para a presença de Salmonella. Nas análises de coliformes termotolerantes, 64,3% apresentaram excesso desse indicador, considerando-se a legislação vigente, que permite até 5 x 102 NMP/g. Em relação ao Staphylococcus aureus, em somente uma amostra (2%) foi confirmada a presença desse micro-organismo, sem a produção das enterotoxinas clássicas. Portanto, a presença desses micro-organismos indica que a qualidade destes produtos não está adequada, podendo trazer riscos à saúde dos consumidores.

Minimally processed products are fruits, vegetables or any combination of these that have been physically altered but remaining fresh. These vegetables are an alternative for consumers looking for good quality products, healthy and easy preparation and consumption. However their quality and safety can be affected when pathogenic microorganisms become part of microbiota due to handling. Thus there were analyzed 70 samples of minimally processed products (vegetables and fruits) in supermarkets and groceries stores in the city of Botucatu ­ SP. Was done the determination of the most probable number of thermotolerant coliform (TC) and tested the presence of Salmonellaas, as recommended by ANVISA (RDC nº12, 2001). Staphylococcus aureus and its enterotoxins were researched due to intense manipulation. Among the samples analyzed, all were negative for the presence of Salmonella. In the thermotolerant coliforms analysis, 64.3% were above the acceptable limit up to 5x10² MPN/g. Regarding Staphylococcus aureus, only one sample (2%) was confirmed the presence of this microorganism, without production of classical enterotoxins. Therefore, the presence of these microorganisms indicates that the quality of these products is not appropriate, which may cause risks to consumer health.

Qualidade microbiológica de lanches e salgados / Microbiological quality of finger food and snacks

Although finger food is convenient, it may be easily contaminated from the stage of preparation to themoment of consumption. This study aimed at evaluating the microbiological quality of finger food and sandwiches sold in Botucatu – SP, Brazil, by following the standards established by the Brazilian Health Surveillance Agency, ANVISA. The analysis was conducted according to APHA. A hundred and twenty two samples of meat, chicken, shrimp, cheese, and vegetable finger food and sandwiches were tested fromAugust 2008 to March 2009. Seventeen (13.9 %) samples of meat, cheese, vegetables and chicken were indisagreement with the ANVISA standards — some of them in more than one parameter. High counting of thermotolerant coliforms and coagulase-positive staphylococci were found in ten (8.2 %) and eight(6.5 %) samples, respectively. Salmonella spp. was detected in two samples (1.6 %). No Bacillus cereus andsulfite-reducing clostridia were isolated. Although only 10 samples (8.2 %) showed pathogenic bacteriacontamination, these results are relevant, since they indicate that the population is generally exposedto risks of acquiring foodborne diseases. Thus, the sanitary authorities might implement actions forsupervising the quality of the food sold in Botucatu, and to strengthen the food sellers to improve thehygienic conditions and be aware of the risks of food contamination.

Neste trabalho foi avaliada a qualidade microbiológica de salgados e sanduíches comercializados emBotucatu-SP, seguindo-se a legislação em vigor. As análises foram realizadas de acordo com APHA. Foramanalisadas 122 amostras de salgados de carne, frango, camarão, queijo e vegetais, e sanduíches no períodode agosto/2008 a março/2009. Dezessete (13,9 %) amostras de carne, queijo, vegetais e frango, e em algumasem mais de um parâmetro, estavam em desacordo com a legislação em vigor. Foram detectadas elevadascontagens de coliformes termotolerantes e estafilococos coagulase-positiva, respectivamente, em dez (8,2 %)e oito (6,5 %) amostras. Salmonella spp. foi isolada em duas amostras (1,6 %). As contagens de Bacillus cereuse de Clostrídio Sulfito Redutor não ultrapassaram os padrões da legislação. A maioria dos salgados mostrouresultados dentro dos padrões estabelecidos pela legislação. A presença de bactérias patogênicas comoS. aureus e Salmonella spp. foi demonstrada em 10 amostras (8,2 %); e este resultado é relevante, pois indicaque a população está exposta a riscos de doenças veiculadas por alimentos. Torna-se necessário colocarem prática a vigilância dos alimentos comercializados em Botucatu, incentivar a melhoria de condiçõesde higiene pelos comerciantes, e ter ciência dos riscos e das implicações da contaminação microbiológicados alimentos.

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

The purpose of this study was to determine the microbiological air quality (psychrotrophic bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) food-storage refrigerators (n=48) at selected retail stores in the city of Edirne, Turkey. Refrigerators were categorized according to the type of RTE food-storage: meat products, vegetables, desserts, or a mix of food types. Microbiological quality of air samples was evaluated by using a Mas-100 Eco Air Sampler. Four refrigerators (all containing meat products, 8.3%) produced air samples with undetectable microorganisms. The highest detected mean value of airborne psychrotrophic bacteria and fungi was 82.3 CFU/m³ and 54.6 CFU/m³, respectively and were found in mixed-food refrigerators. The dominant airborne fungal genera found were Penicillium (29.0%), Aspergillus (12.0%), Mucor (9%), Cladosporium (8%), Botyrtis (7%), and Acremonium (6%). By definition, RTE food does not undergo a final treatment to ensure its safety prior to consumption. Therefore, ensuring a clean storage environment for these foods is important to prevent food-borne disease and other health risks.

Calidad bacteriológica de comidas listas para su consumo, preparadas y distribuidas en la isla de Margarita (Venezuela), período 1991-2009 / Bacteriological quality of ready to eat meals prepared and distributed in Margarita island (Venezuela) during 1991-2009

Se valoró la calidad bacteriológica de 696 comidas listas para su consumo preparadas desde 1991 a 2009. 454 muestras correspondían a alimentos tratados térmicamente y el resto a alimentos que llevaban ingredientes no so metidos a cocción. Las muestras se escogieron al final de su elaboración, y antes de distribuirlas, en diferentes establecimientos de res tauración (hoteles, empresas de catering, restaurantes, supermercados, panaderías, luncherías, areperas, ventas ambulantes, cantinas y comedores es colares y casas de alimentación). Los criterios considerados fueron NMP/g de Coliformes, Coliformes fecales y Escherichia coli; y recuentos (UFC/g) de aerobios mesófilos y Staphylo coccus aureus (coagulasa +), según normas COVENIN y FONDONORMA. Los resultados se compararon con requisitos internos establecidos por el Laboratorio de Microbiolo gía, Fundación La Salle de C.N. Al momento de la captación el promedio de la temperatura de las comidas servidas en frío fue 13,4 °C y el de las cocinadas 32,2 °C. Los menores porcentajes de cumplimiento a todos los requisitos los tuvieron las rebanadas de jamón y queso (28%), rellenos de arepas y empanadas (28%), pastas italianas (23%), postres horneados (13%) y ensaladas con ingredientes crudos (7%). En este tipo de ensaladas sólo cumplieron los requisitos de Coliformes, Coliformes fecales y re cuentos de aerobios mesófilos el 19%; 31% y 24% de las muestras respectivamente. El menor cumplimiento de S. aureus (72%) se obtuvo en las rebanadas de jamón y queso y de E. coli (45%) en los rellenos de arepas y empanadas. Los establecimientos que presentaron los mayores valores de conformidad fueron las casas de alimentación (66%), comedores escolares (51%) y catering (50%) y los menores, los kioscos y ventas ambulantes (24%), supermercados y panaderías (17%) y cantinas escolares (0%). Las causas por las cuales los resultados bacteriológicos no cumplieron los criterios internos del Laboratorio pudieran estar relacionadas, entre otras, con la calidad de la materia prima, fallas higiénicas en la preparación de los alimentos, temperatura de mantenimiento al igual que tiempo y temperatura de cocción.

The bacteriological quality of 696 samples of ready to eat (RTE) food prepared from 1991 to 2009 was assessed. 454 samples corresponded to food subject to thermal treatment and the remainder carried ingredients that were not subject to cooking. The samples were chosen at the end of their elabo ration and before distributing, from different dinning establishments (hotels, caterers, restaurants, supermarkets, baker shops, luncheon rooms, arepa shops, ambulatory sales, canteens, school lunchrooms, and feeding houses). Total and fecal coliforms, E. coli, aerobic plate count and S. aureus (coagulase +) according to COVENIN and FONDONORMA norms were the criteria used for the investigation. The results were compared with internal requirements established by the microbiology laboratory of La Salle Natural Sciences Foundation. At the moment of sampling, the average temperature of cool dishes was 13.4 °C and of hot dishes was 32.2 °C. The smallest percentage of observance to all requisites were: ham and cheese slices (28%); arepas and turnovers (28%); Italian pasta (23%), baked desserts (13%) and salad with raw ingredients (7%). In these last ones, the requirements of total coliforms, fecal coliforms and aerobic plate count norms were met only by the 19%, 31% and 24% of samples respectively. The lowest compliance with S. aureus (72%) was found in the ham and cheese slices, and with E. coli (45%) were the arepas and turnovers. The establishments that presented the highest compliance values were the feeding houses (66%), school lunchrooms (51%) and caterers (50%); while those with the lowest values were the ambulatory sales (24%), supermarkets and baker shops (17%), and school canteens (0%). The reasons for non compliance with the internal requirements can be related, among other things, with the quality of raw material, hygienic failure in food handling, maintenance temperatures, and time and temperature of cooking.

Qualidade microbiológica de alimentos servidos em restaurantes self-service / Microbiological quality of food from self-service restaurants

Os serviços de alimentação coletiva têm se expandido em todo o mundo, sendo os restaurantes do tipo self-service a preferência atual dos consumidores. Considerando-se a importância da qualidade higiênica dos alimentos para a saúde da população, foi investigada a microbiota presente em alimentos prontos para o consumo. No segundo semestre de 2008, foram coletadas 20 amostras de refeições, à base de carne, prontas para o consumo, em diferentes restaurantes self-service da cidade de Araçatuba/SP. As análises bacteriológicas realizadas seguiram as metodologias convencionais e os resultados foram comparados com os padrões regulamentados pela legislação brasileira vigente. Das amostras analisadas, 90% foram positivas para coliformes a 35ºC. Coliformes a 45°C foram detectados em 55% das amostras e, destes, em 63,63% foi confirmada a ocorrência de Escherichia coli. A presença de estafilococos coagulase-positiva foi verificada em 10% das amostras; Salmonella spp. e Bacillus cereus não foram detectados. Não foram pesquisados os clostrídios sulfito redutores a 42ºC. Este estudo aponta a necessidade de atenção rigorosa quanto às condições sanitárias de preparo e exposição dos alimentos prontos para consumo, uma vez que a ingestão de produtos contaminados constitui um potencial risco para a saúde pública.

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiologicalcomposition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainlymeat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriologicalanalyses were performed following the conventional methodologies, and the results were compared with thestandards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzedsamples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42oC were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea

The purpose of this study was to examine consumers' behaviors toward ready-to-eat foods and to develop ready-to-eat food market segmentation in Korea. The food-related lifestyle and purchase behaviors of ready-to-eat foods were evaluated using 410 ready-to-eat food consumers in the Republic of Korea. Four factors were extracted by exploratory factor analysis (health-orientation, taste-orientation, convenience-orientation, and tradition-orientation) to explain the ready-to eat food consumers' food-related lifestyles. The results of cluster analysis indicated that "tradition seekers" and "convenience seekers" should be regarded as the target segments. Chi-square tests and t-tests of the subdivided groups showed there were significant differences across marital status, education level, family type, eating-out expenditure, place of purchase, and reason for purchase. In conclusion, the tradition seekers consumed more ready-to-eat foods from discount marts or specialty stores and ate them between meals more often than the convenience seekers. In contrast, the convenience seekers purchased more ready-to-eat foods at convenience stores and ate them as meals more often than the tradition seekers. These findings suggest that ready-to-eat food market segmentation based on food-related lifestyles can be applied to develop proper marketing strategies.