Segurança dos alimentos em casa: desvendando a contaminação em superfícies e ar / Food safety at home: revealing surface and air contamination

A contaminação de superfícies e do ar em cozinhas domésticas representa um grave problema de saúde pública, com microrganismos prejudiciais podendo se alojar em bancadas, utensílios e equipamentos, sendo transferidos através do contato com alimentos crus, resíduos alimentares e sujeira, além de serem dispersos pelo ar, onde os aerossóis podem se espalhar ou se depositar. O objetivo deste estudo foi avaliar a presença de Escherichia coli e Salmonella spp. em superfícies de contato em cozinhas domésticas, bem como a contagem total de microrganismos no ar. Foram coletadas amostras de superfície em seis cozinhas residenciais, utilizando swabs friccionados em maçanetas de geladeira, botões/alças/portas de eletrodomésticos (Airfryer, liquidificador, micro-ondas), portas de armários de mantimentos e gavetas de talheres utilizados no preparo de alimentos. Além disso, a amostragem passiva do ar foi realizada em três períodos de exposição, com os resultados quantificados em Unidades Formadoras de Colônias (UFC). Os resultados indicaram que 72% das amostras estavam contaminadas com bactérias entéricas, sendo 8,3% especificamente contaminadas com Salmonella spp. e E. coli, principalmente na gaveta de talheres e na porta da geladeira. Ficou evidente a importância da limpeza e desinfecção adequadas dessas superfícies para prevenir a contaminação e garantir a segurança dos alimentos. Observou-se também que as superfícies menos higienizadas apresentavam maior contaminação. Ademais, a legislação local em vigor destaca a qualidade microbiológica do ar, considerada de péssima qualidade neste estudo em comparação com os padrões da literatura. Para prevenir a contaminação de superfícies de contato em cozinhas domésticas, é crucial adotar práticas simples, como lavar as mãos com frequência, manter a limpeza e desinfecção regular das superfícies, separar utensílios e equipamentos usados para alimentos crus e cozidos, e armazenar alimentos adequadamente.(AU)

Contamination of surfaces and air in household kitchens poses a significant public health concern, as harmful microorganisms can adhere to countertops, utensils, and equipment, and can be transferred through contact with raw food, food waste, and dirt, as well as dispersed through the air, where aerosols can spread or settle. The aim of this study was to assess the presence of Escherichia coli and Salmonella spp. on contact surfaces in domestic kitchens, along with the total count of microorganisms in the air. Surface samples were collected from six residential kitchens, using swabs rubbed on refrigerator handles, buttons/handles/doors of household appliances (Airfryer, blender, microwave), pantry cabinet doors, and cutlery drawers used in food preparation. Additionally, passive air sampling was conducted in three exposure periods, with results quantified in Colony Forming Units (CFU). The findings revealed that 72% of the samples were contaminated with enteric bacteria, with 8.3% specifically contaminated with Salmonella spp. and E. coli, predominantly in the cutlery drawer and on the refrigerator door. The importance of proper cleaning and disinfection of these surfaces to prevent contamination and ensure food safety became apparent. It was also noted that less sanitized surfaces exhibited greater contamination. Furthermore, current local legislation emphasizes the microbiological quality of the air, which was deemed poor in this study compared to literature standards. To mitigate contamination of touch surfaces in home kitchens, it is imperative to adopt straightforward practices such as frequent handwashing, regular cleaning and disinfection of surfaces, segregation of utensils and equipment used for raw and cooked foods, and appropriate food storage.(AU)

Saberes da contaminação bacteriana em panos de louça e os meios de descontaminação / Knowledge of bacterial contamination in dishcloths and means of decontamination

Panos de louça, também conhecidos como panos de prato, são comuns nas cozinhas domésticas, mas podem se tornar fontes de contaminação devido à umidade, favorecendo o desenvolvimento microbiano. O objetivo deste estudo foi avaliar a contaminação por Staphylococcus aureus, Coliformes e Salmonella spp. em panos de louça utilizados em cozinhas domésticas. Foram coletadas 30 amostras de panos de louça, e analisados para o cultivo e a identificação bacteriana, em meios de cultura específicos e realizada a análise do perfil de resistência aos Beta-Lactâmicos. Após isso foi feito o estudo de métodos para descontaminação dos panos de louça. Os resultados mostraram que os panos analisados estavam contaminados principalmente com bactérias da família Enterobacteriaceae, dos gêneros Enterobacter, Citrobacter e Klebsiella, além de Escherichia coli e uma amostra contaminada com Salmonella spp. O melhor meio de descontaminação dos panos de louça foi o Hipoclorito de Sódio à 0,1%. Independente da quantidade de dias de uso e atividades realizadas, faz-se necessária uma higienização correta dos panos de louça. Além de separar panos para cada utilização nas cozinhas.(AU)

Dish towels, also referred to as dishcloths, that have many uses in domestic kitchens, yet they can serve as reservoirs of contamination due to moisture, facilitating microbial proliferation. The aim of this study was to assess the presence of Staphylococcus aureus, coliforms, and Salmonella spp. in dishcloths utilized within domestic kitchens. A total of 30 dishcloth samples were collected and subjected to bacterial cultivation and identification using specific culture media, alongside an evaluation of the resistance profile to Beta-Lactams. Subsequently, methods for decontaminating dishcloths were investigated. Findings indicated that the analyzed cloths were primarily contaminated with bacteria belonging to the Enterobacteriaceae family, including genera such as Enterobacter, Citrobacter, and Klebsiella, in addition to Escherichia coli, and one sample was contaminated with Salmonella spp. The most effective means of decontaminating dishcloths was 0.1% Sodium Hypochlorite. Irrespective of the duration of use and activities performed, proper cleaning of dishcloths is imperative. Moreover, it is recommended to designate separate cloths for distinct kitchen tasks.(AU)

Comparative efficacy of alternative handwashing versus alcoholic rub with current protocol and current usage patterns among healthcare workers

Hand hygiene is a primary mechanism for reducing contact transmission of infectious agents. We evaluated the efficacy of hand hygiene agents under condition in which they are currently being used by healthcare workers. A total of forty Healthcare Workers (HCWs) and office workers in a teaching hospital washed their hands with procedures using soap and water, and alcohol-based gel, with and without standardized protocols. A total numbers of colony - forming units on the hands were 3.52 and 4.48 for the HCWs and non-patient staff hands, respectively (p< 0.05). The average reduction in the number of organisms before and after hand hygiene of any procedures showed always statistically significant differences by both standardized and non-standardized procedures, and they all demonstrated similar results when compared to each other, with only two exceptions. There was no difference in the proportion of HCWs or non-patient staff with Staphylococcus aureus and Gram- negative rods on their hands. This study demonstrated that the regular usage of alcohol gel is as good as handwashing with soap and water, and could increase compliance in the hand hygiene, especially in situations where there is a lack of sinks or HCWs are overworked.