Buenas Prácticas de Manufactura de carnicerías y prevalencia de Escherichia coli productor de toxina Shiga y Salmonella spp. aisladas en carne molida de carnicerías de Asunción, Paraguay

La inocuidad de la carne comercializada debe estar garantizada en la cadena de producción, para evitar enfermedades transmitidas por alimentos (ETA). Escherichia coli productor de toxina Shiga (STEC) y Salmonella spp. pueden encontrarse en el tracto gastrointestinal de los bovinos y contaminar la carne de consumo humano, pudiendo causar enfermedades en el hombre. Este trabajo tuvo como objetivo evaluar las condiciones higiénico-sanitarias de 52 carnicerías localizadas en Asunción y detectar la frecuencia de STEC y Salmonella spp. en muestras de carne molida. Las condiciones higiénico-sanitarias se evaluaron mediante la estimación del riesgo, utilizando una escala de clasificación por categorías. La detección de STEC y Salmonella spp. se realizó por PCR en tiempo real. En la evaluación inicial, se clasificaron a 33% de las carnicerías como de alto y moderado riesgo. Se detectó STEC no-O157 en un 50% (130/258) de las muestras y Salmonella spp. en un 11% (29/258). Se realizaron acciones de mejora. En la etapa post-intervención, no se detectaron carnicerías de alto riesgo. En el muestreo de seguimiento se detectó un 29% (66/237) de muestras positivas para STEC no-O157 y 7% (16 /237) para Salmonella spp. Este estudio permitió realizar recomendaciones específicas y detalladas a cada carnicería, lo que tuvo un efecto significativo en la mejora de sus condiciones. Esta situación resalta la importancia de continuar fortaleciendo la vigilancia multisectorial y multidisciplinaria. Es imperativo que los establecimientos que se dedican al rubro, implementen las Buenas Prácticas de Manufactura (BPM) como una medida para reducir los riesgos asociados.

The safety of marketed meat must be guaranteed in the production chain, to avoid foodborne illness. Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. can be found in the gastrointestinal tract of cattle and contaminate meat for human consumption, potentially causing diseases in humans. This work aimed to evaluate the hygienic-sanitary conditions of 52 butcher shops located in Asunción and detect the frequency of STEC and Salmonella spp. in ground beef samples. Hygienic-sanitary conditions were evaluated by estimating risk, using a categorical classification scale. The detection of STEC and Salmonella spp. was performed by real-time PCR. In the initial evaluation, 33% of the butcher shops were classified as high and moderate risk. STEC non-O157 was detected in 50% (130/258) of the samples and Salmonella spp. in 11% (29/258). Improvement actions were carried out. In the post-intervention stage, no high-risk butcher shops were detected. In the follow-up sampling, 29% (66/237) of positive samples were detected for STEC non-O157 and 7% (16/237) for Salmonella spp. This study allowed specific and detailed recommendations to be made to each butcher shop, which had a significant effect on improving their conditions. This situation highlights the importance of continuing to strengthen multisectoral and multidisciplinary surveillance. It is imperative that establishments dedicated to the sector implement Good Manufacturing Practices (GMP) as a measure to reduce associated risks.

Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria

Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification of associated isolates. The results revealed that the “Kunu-aya” contains; moisture content was 59.44±0.05, Ash content of 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, crude protein 8.983±0.26, and carbohydrate 9.3±0.05 and the energy content was 182.69kcal. “Kunu-aya” also contains significant amounts of magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) of 6.031±0.07 and calcium (Ca) 0.196±0.03. The total viable bacteria count of the sample was 4.0 x 104 CFU/ml and the total fungal count was 2.7x 102 CFU/ml. Species of Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus spp. (16.7%) and Micrococcus spp. (16.7%) are predominant bacteria contaminants of the beverage. Besides, fungi species of Aspergillus spp. (60%), Penicillium spp. (20%) and Rhizopus spp. (20%) were also isolated. The microbial load obtained exceeded the acceptable limit stipulated for dairy drinks. Based on the proximate and mineral contents of “Kunu-aya”, its rich essential contents can provide nutrients for human nutrition. Therefore, the production of this beverage under strict hygiene conditions will improve the microbiological quality and reduce the health risk associated with its consumption.

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

The present study aims at quantitatively assessing the risk associated with Salmonella in lettuce (Lactuca sativa) consumed in Benin (West Africa). To that end, a survey was conducted involving 550 respondents to determine the conditions under which the product is handled along the supply chain and its consumption pattern. The prevalence and concentration of Salmonella in lettuce were collected from the literature. The consumption data and the data on Salmonella concentrations in lettuce were combined to estimate the exposure to Salmonella using a probabilistic risk assessment method. The @Risk software package (Palisade USA) was used to run Monte Carlo simulations with 10,000 iterations. Three dose-response models were used to assess the risk of salmonellosis. Different scenarios were tested to identify factors that could influence the risk of salmonellosis. The results showed that lettuce is exposed to temperature abuse under inappropriate hygienic conditions. In 90% of the cases, the exposure to Salmonella was between 3 and 7 log CFU/serving. The risk of salmonellosis per serving varied from 7.7% to 95% depending on the dose-response used with the scenario taking into account the current handling conditions of the lettuce. In contrast, when considering the scenario where the cold chain is respected along the supply chain, the risk of salmonellosis varied from 0% to 3.3% depending on the dose response used. The study highlights the importance of the cold chain, good agricultural practices and good hygienic practices to reduce exposure to Salmonella through the consumption of lettuce and thus the risk of salmonellosis.

Implications of Safe Street Foods in Dhaka City: An Opinion

Street foods play an important role in large group of economic people in the Dhaka city. And it is also the major source of income for floating vendors. Huge numbers of vendors sell dishes, snacks, fruits, and beverages in the megacity of Dhaka. The objective of this article is to promote and maintain the hygienic environment of selling street foods among vendors in Dhaka city. Contaminated foods cause various kinds of diarrheal diseases. To prevent this contagious disease food safety needs much more awareness. To ascertain safe street foods, the government and non-government organizations should implement rules and regulations strictly and appropriate programmes should be conducted. The various facets of street foods available in Dhaka city have been briefly described in the present article.

Mujeres e higiene industrial en el México posrevolucionario: el informe de Juan de Beraza sobre "La Perfeccionada" (25 de octubre, 1919) / Women and industrial hygiene in post-revolutionary Mexico: Juan de Beraza's report on "La Perfeccionada" (October 25, 1919)

Resumen En octubre de 1919, en medio de la construcción de las instituciones posrevolucionarias de protección de la salud en México, Juan de Beraza, oficial ayudante de la Secretaria de Industria, Comercio y Trabajo, redactó un documento sobre las condiciones de 479 obreras de una fábrica de la capital. El informe presentó un resumen de los problemas de higiene y de acoso sexual que las mujeres experimentaron en los espacios laborales. El documento ofrece información relevante para la historia de las mujeres dentro del "mundo del trabajo" en las primeras décadas del siglo XX. Se publica una transcripción del informe precedida de una presentación del mismo.

Abstract In October 1919, during the construction of post-revolutionary health protection institutions in Mexico, Juan de Beraza, an office assistant to the Secretary of Industry, Commerce, and Labor, wrote a document about the conditions of 479 women workers in a factory in the capital. The report had a summary of hygiene and sexual harassment problems that women experienced in their workplaces. The document offers relevant information about the history of women in the "world of work" in the first decades of the twentieth century. A transcript of the report is published, preceded by a presentation of the report.

Evaluación higiénico-sanitaria de restaurantes vinculados a la actividad turística / Hygienic-sanitary evaluation of restaurants linked to tourist activity

RESUMEN Introducción: en los servicios gastronómicos, la garantía higiénico-sanitaria es vital para su funcionamiento, dada la incidencia directa en la salud de los consumidores. Objetivo: diagnosticar la situación higiénico-sanitaria de restaurantes asociados a la actividad turística en el balneario de Varadero. Materiales y métodos: se evaluaron 33 restaurantes en operación, mediante 10 dimensiones compuestas por 116 indicadores, integrados en el Índice Global de Cumplimiento de los Prerrequisitos Sanitarios. La valoración del cumplimiento por dimensiones se llevó a cabo mediante la matriz importancia-cumplimiento, identificándose por el método combinatorio la existencia de clústeres. Se estableció la relación de los resultados con la capacitación de los recursos humanos y la forma de administración de las entidades. Resultados: se evidenció un elevado cumplimiento de los indicadores evaluados (87 %). Aunque se hallaron deficiencias higiénico-sanitarias en un alto porcentaje de restaurantes, el 67 % requiere de una atención inmediata. Se determinó una relación moderadamente fuerte entre el nivel de gestión de la inocuidad, la capacitación de los recursos humanos y la forma de gestión. Conclusiones: las dimensiones almacenamiento en seco y abastecimiento de agua presentaron un comportamiento adecuado. Las mayores deficiencias se asociaron a las dimensiones control de vectores, elaboración de alimentos y mantenimiento. Son necesarios la capacitación del personal vinculado a la actividad gastronómica y el incremento, en el sector privado, de las inspecciones sanitarias con un mínimo de requisitos predefinidos que avalen la operación gastronómica (AU).

ABSTRACT Introduction: the hygiene-sanitary guarantee is vital for the functioning of the gastronomic services, given the direct impact on the health of consumers. Objective: to diagnose the hygienic-sanitary situation of restaurants associated with tourist activity at Varadero resort. Materials and methods: 33 restaurants in operation were evaluated, using 10 dimensions composed of 116 indicators, integrated in the Global Index of Compliance with Health Prerequisites. The assessment of compliance by dimensions was carried out using the importance-compliance matrix, identifying the existence of clusters by the combinatorial method. The relationship of results with human resources training and entity management was established. Results: it was evidenced high compliance with the indicators assessed (87%). Although hygienic-sanitary deficiencies were found in a high percentage of restaurants, 67% of them, require immediate attention. A moderately strong relationship was identified between the level of food safety management, the training of human resources and the form of management. Conclusions: the dry storage and water supply dimensions had an adequate performance. The greatest deficiencies were associated with vector control, food processing and maintenance dimensions. The training of the staff linked to gastronomic activity is necessary and also the increase, in the private sector, of health inspections with a minimum of predefined requirements that endorse the gastronomic operation (AU).

Analysis on the concentration of chloroform and risk factors of swimming pools in Bao’an District of Shenzhen City / 上海预防医学

Objective:To investigate the concentration level of chloroform in the water of swimming pool in Baoan District of Shenzhen City，and determine the risk factors. Methods:During May and July，2019，a total of 110 water samples from 40 swimming pools were collected in Xin’an subdistrict of Bao’an District for the examination of chloroform routine indicators. In addition， 38 pipe water samples were collected for the examination of chloroform and free residual chlorine． Results:The concentration of chloroform in the swimming pools was determined to be （43.400±27.802） μg/L with the median of 37.343 μg/L. Chloroform was correlated positively with total bacterial count（P<0.05），turbidity， free chlorine residual， and PH value（P<0.01）. Conclusion:The disinfection quality of swimming pool water in Bao’an District remains low. It is necessary to determine the risk factors associated with chloroform in the swimming pool and further reduce the concentration level of disinfection by-products.

Developing a Subjective Evaluation Scale for Assessing the Built Environments of China's Hygienic City Initiative / 生物医学与环境科学（英文）

Objective@#To develop a preliminary subjective evaluation scale for assessing the built environments of China's Hygienic City Initiative and to evaluate its reliability and validity.@*Methods@#The initial items of the scale were determined based on a review of policy documents and consultations with experts. The final items of the scale were confirmed through individual interviews with residents combined with the discretetrend method, critical ratio method, correlation coefficient method, and factor analysis method. Then, the dimensions of the scale were determined using exploratory factor analysis (EFA). The Cronbach's @*Results@#A scale containing five dimensions with 22 items was established, including urban lifestyle, governance, basic functions, environmental sanitation, and amenities. The Cronbach's @*Conclusion@#The preliminarily subjective evaluation scale for assessing the built environments of China's Hygienic City Initiative demonstrates a high level of reliability and validity. Additional empirical studies should be carried out to further verify the value of the scale in terms of practical application.

Identification of Salmonella spp., Listeria monocytogenes, and indicator microorganisms in commercialized raw meats and fresh sausages from Uruguaiana, Rio Grande do Sul, Brazil / Identificação de Salmonella spp., Listeria monocytogenes e micro-organismos indicadores em carnes cruas e embutidos frescais comercializados na cidade de Uruguaiana, Rio Grande do Sul, Brasil

ABSTRACT: This study evaluated the sanitary hygienic quality and the presence of pathogenic microorganisms in raw meats and fresh sausages marketed in the city of Uruguaiana, Rio Grande do Sul (RS), Brazil. We analyzed 238 samples of fresh sausages, beef, pork, and chicken from 18 commercial establishments (butchers, supermarkets, and groceries). Samples were subjected to enumerate hygiene indicator microorganisms (mesophilic aerobes and enterobacteria) and detection of Salmonella spp. and Listeria monocytogenes. The mean counts of mesophilic aerobes and enterobacteria were 5.09 and 3.54 log CFU/g, respectively. Beef samples presented the highest frequency of Salmonella spp. (7.93%) and fresh sausages present the highest frequency of L. monocytogenes (19.04%). Among the analyzed samples, 43.70% did not comply with the microbiological parameters established by the Brazilian Ministry of Health. The presence of Salmonella spp. and L. monocytogenes in different samples and commercial establishments demonstrate the failures of good manufacturing practices in industrial environmental and retails points and the need to train food handlers to reduce the exposure of consumers to potential risks.

RESUMO: Este estudo teve como objetivo avaliar a qualidade higiênica sanitária e a presença de microrganismos patogênicos em carnes in natura e linguiças frescais comercializadas na cidade de Uruguaiana, Rio Grande do Sul (RS), Brasil. Foram analisadas 238 amostras de linguiças, carne bovina, suína e de frango de 18 estabelecimentos comerciais (açougues, supermercados e mercearias). As amostras foram submetidas à enumeração de microrganismos indicadores de higiene (aeróbios mesófilos e enterobactérias) e detecção de Salmonella spp. e Listeria monocytogenes. As contagens médias de aeróbios mesófilos e enterobactérias foram 5,09 e 3,54 log UFC/g, respectivamente. Salmonella spp. esteve presente mais frequentemente em amostras de carne bovina (4,91 %), enquanto L. monocytogenes foi mais frequente em linguiças frescais (19,04 %). Das amostras analisadas, 43,70 % não atenderam aos parâmetros microbiológicos estabelecidos pelo Ministério da Saúde. A presença de Salmonella spp. e L. monocytogenes em diferentes amostras e estabelecimentos comerciais demonstra falhas de boas práticas de fabricação na indústria e pontos de venda, além da necessidade de treinar manipuladores de alimentos para reduzir a exposição dos consumidores à riscos.

The Influence of Age, Health Care and Hygienic Habits on Candida Species Prevalence in the Human Oral Cavity and Genitourinary Tract

Aims: The present study examined the influence of age, health care and hygienic habits on the prevalence of Candidaspecies in the human oral cavity and genitourinary tract.Study Design:The study was a cross sectional study.Place and Duration of Study:Department of Microbiology, University of Nigeria, Nsukka and Bishop Shanahan Hospital, Nsukka, between March 2006 and February 2007.Methodology:Oral and genitourinary samples were collected from 218 individuals (45 males, 173 females) within the ages of 12 and 67 years. Ninety-four of these volunteers responded to the questionnaire on health care and hygienic habits. The clinical specimen collected were cultured for the presence of Candidaspecies. The data obtained were statistically presented as means and percentages. Results:Out of 298 samples collected, 61/154 oral (19 males, 42females) and 53/144 genitourinary (0 male, 53 females) samples yielded growth of Candidaspecies. There was no significant difference in the prevalence of Candida species between subjects who use toothpaste and those who use chewing stick for oral hygiene (P=0.93). Respondents who douched were more colonized with Candida26(39.39%) than those who did not (0%). Species of Candidawere significantly associated with the textile material of the undergarment (p = 0.044). Age significantly influenced the prevalence of Candidaspecies in the oral cavity(p < 0.05) but not in thegenitourinary tract (p = 0.612).Conclusion:The study recommends good personal hygiene and health care habits to reduce proliferation of Candida species

Qualidade bacteriológica e físico-química da carne bovina moída comercializada em supermercados e casas atacadistas no município de Belém/PA / Bacteriological and physical and chemical quality of milled beef commercialized in supermarkets and wholesalers in the city of Belém/PA

O trabalho objetivou avaliar a qualidade bacteriológica e físico-química da carne bovina moída comercializada em estabelecimentos de Belém/PA, bem como avaliar o nível de conformidade higiênico-sanitária do local quanto à comercialização e manipulação do alimento. Foram coletadas 2 amostras de carne moída em cada estabelecimento (uma pré-moída e outra moída no momento da coleta), sendo 3 supermercados e 3 casas atacadistas, totalizando 12 amostras. Estas foram submetidas à Contagem de Bactérias Heterotróficas Aeróbias Mesófilas (CBHAM); Número Mais Provável (NMP) de Coliformes Totais (CT) e Termotolerantes (C45); Contagem de Staphylococcus spp. e Enterobactérias, bem como determinação do potencial Hidrogeniônico (pH), determinação de amônia através do método de Nessler, prova de cocção, de filtração e aferição da temperatura externa da carne no momento da coleta. Concomitante a isso, avaliou-se os locais de comercialização quanto a manipulação e armazenamento através de uma lista de verificação. Foi constatada a presença de CT, C45, CBHAM, Staphylococcus spp. e Enterobactérias em 100% das amostras analisadas, com níveis máximos de >1100 NMP.g-1, >1100 NMP.g-1, 8,38, 5,26 e 5,91 LogUFC.g-1, respectivamente. As médias encontradas no pH e tempo de filtração foram de 5,31±0,07 e 06:51 minutos, na devida ordem. Em relação ao teste Nessler, 83,33% (n=10) das amostras apresentaram resultado positivo. Todas as amostras apresentaram temperaturas acima do preconizado pela legislação vigente. Observou-se que 5 dos estabelecimentos apresentaram médio atendimento aos itens avaliados a partir da lista de verificação. Esses dados comprovam que a carne bovina moída está em condições higiênico-sanitárias insatisfatórias, podendo acarretar riscos à saúde dos consumidores.

The aim of this study was to evaluate the bacteriological and physicochemical quality of ground meat marketed in Belém/PA establishments, as well as to evaluate the level of hygienic-sanitary compliance of the establishments regarding the commercialization and manipulation of food. Twenty samples of ground meat were collected from each establishment (one pre-ground and another ground at the time of collection), 3 supermarkets and 3 wholesale homes, totaling 12 samples. These were submitted to the Count of Mesophilic Aerobic Heterotrophic Bacteria (CBHAM); Most Likely Number (MPN) of Total Coliforms (CT) and Thermotolerant (C45); Staphylococcus spp. and Enterobacteria count, as well as determination of hydrogenionic potential (pH), ammonia determination through the Nessler method, cooking test, filtration and measurement of the external temperature of the meat at the time of collection. Concomitantly, the places of commercialization were evaluated for handling and storage through a checklist. CT, C45, CBHAM, Staphylococcus spp. and Enterobacteria were observed in 100% of the samples analyzed, with maximum levels of >1100 NMP.g-1, >1100 NMP.g-1, 8.38, 5.26 and 5.91 LogUFC.g-1, respectively. The means found in pH measurement and filtration time were 5.31±0.07 and 06:51 minutes, in proper order. Regarding the Nessler test, 83.33% (n=10) of the samples presented positive results. All samples showed commercialization temperatures above that recommended by current legislation. It was observed that 5 of the establishments presented average compliance to the items evaluated from the checklist. These data prove that ground meat is in unsatisfactory hygienic-sanitary conditions, which may pose risks to the health of consumers.

Padronização de procedimentos higienicossanitários de restaurantes de culinária japonesa / Standardization of hygienic-sanitary procedures in Japanese cuisine restaurants

O presente estudo objetivou elaborar procedimentos higienicossanitários padronizados voltados especificamente para restaurantes de culinária japonesa. Para tal, foi conduzido um estudo de caso, realizado entre maio e junho de 2019, em um restaurante típico da culinária japonesa em Joinville – SC. O instrumento de coleta foi uma lista de verificação em boas práticas baseada na legislação sanitária brasileira vigente, especialmente a resolução RDC nº 216/2004 da Agência Nacional de Vigilância Sanitária, contendo 31 itens quanto à matéria-prima e preparação dos alimentos; armazenamento e exposição ao consumo do alimento; higiene dos utensílios e ambiente; higiene do manipulador. Dos 31 itens avaliados, verificou-se 25,8% de inconformidades no local estudado, sendo estes, em sua maioria, relacionados ao preparado do arroz temperado (gohan). Porém, a maioria dos itens estava de acordo com as recomendações ou não se aplicavam ao local. Com base nas informações obtidas com o estudo de caso, foram analisados os pontos críticos que deveriam ser destacados e então, elaborou-se um quadro com os procedimentos que devem ser padronizados, especificamente para restaurantes de cozinha japonesa, quanto aos mesmos critérios avaliados: matéria-prima e preparação dos alimentos; exposição ao consumo do alimento; higiene dos utensílios e ambiente; higiene do manipulador, a fim de garantir a qualidade higienicossanitária dos alimentos preparados. O material desenvolvido poderá ser afixado nas cozinhas para guiar os manipuladores e ser utilizado em treinamentos periódicos. Assim, o quadro de procedimentos higienicossanitários padronizados em restaurantes japoneses pode ser uma ferramenta útil para auxiliar na garantia da segurança dos alimentos, por meio das boas práticas na manipulação de alimentos.

The present study aimed to developed standardized hygienic-sanitary procedures specifically for Japanese cuisine restaurants. Thus, a case study was conducted, conducted between May and June 2019, in a traditional Japanese cuisine restaurant in Joinville – SC. The data collection instrument was a checklist on good practices based on current Brazilian sanitary legislation, especially Resolution RDC No. 216/2004 of the National Health Surveillance Agency, containing 31 items regarding raw material and food preparation; food storage and consumption exposure; hygiene of utensils and environment; handler hygiene. Of the 31 items analyzed, 25.8% of non-conformities were found in the study, most of them related to the preparation of seasoned rice (gohan). However, most items were in accordance with the recommendations or did not apply to the restaurant. Based on the information obtained from the case study, the critical points that should be highlighted were analyzed and a table was prepared with the procedures that should be standardized, specifically for Japanese cuisine restaurants, regarding the same criteria analyzed: raw materials and food preparation; exposure to food consumption; hygiene of utensils and environment; hygiene of the handler in order to guarantee the hygienic-sanitary quality of the prepared foods. The developed material can be posted in the kitchens to guide the handlers and be used in periodic training. Thus, standardized hygienic-sanitary procedures in Japanese restaurants can be a useful tool to help ensure food safety through good food handling practices.

Qualidade bacteriológica e físico-química da carne bovina moída comercializada em supermercados e casas atacadistas no município de Belém/PA / Bacteriological and physical and chemical quality of milled beef commercialized in supermarkets and wholesalers in the city of Belém/PA

O trabalho objetivou avaliar a qualidade bacteriológica e físico-química da carne bovina moída comercializada em estabelecimentos de Belém/PA, bem como avaliar o nível de conformidade higiênico-sanitária do local quanto à comercialização e manipulação do alimento. Foram coletadas 2 amostras de carne moída em cada estabelecimento (uma pré-moída e outra moída no momento da coleta), sendo 3 supermercados e 3 casas atacadistas, totalizando 12 amostras. Estas foram submetidas à Contagem de Bactérias Heterotróficas Aeróbias Mesófilas (CBHAM); Número Mais Provável (NMP) de Coliformes Totais (CT) e Termotolerantes (C45); Contagem de Staphylococcus spp. e Enterobactérias, bem como determinação do potencial Hidrogeniônico (pH), determinação de amônia através do método de Nessler, prova de cocção, de filtração e aferição da temperatura externa da carne no momento da coleta. Concomitante a isso, avaliou-se os locais de comercialização quanto a manipulação e armazenamento através de uma lista de verificação. Foi constatada a presença de CT, C45, CBHAM, Staphylococcus spp. e Enterobactérias em 100% das amostras analisadas, com níveis máximos de >1100 NMP.g-1, >1100 NMP.g-1, 8,38, 5,26 e 5,91 LogUFC.g-1, respectivamente. As médias encontradas no pH e tempo de filtração foram de 5,31±0,07 e 06:51 minutos, na devida ordem. Em relação ao teste Nessler, 83,33% (n=10) das amostras apresentaram resultado positivo. Todas as amostras apresentaram temperaturas acima do preconizado pela legislação vigente. Observou-se que 5 dos estabelecimentos apresentaram médio atendimento aos itens avaliados a partir da lista de verificação. Esses dados comprovam que a carne bovina moída está em condições higiênico-sanitárias insatisfatórias, podendo acarretar riscos à saúde dos consumidores

The aim of this study was to evaluate the bacteriological and physicochemical quality of ground meat marketed in Belém/PA establishments, as well as to evaluate the level of hygienic-sanitary compliance of the establishments regarding the commercialization and manipulation of food. Twenty samples of ground meat were collected from each establishment (one pre-ground and another ground at the time of collection), 3 supermarkets and 3 wholesale homes, totaling 12 samples. These were submitted to the Count of Mesophilic Aerobic Heterotrophic Bacteria (CBHAM); Most Likely Number (MPN) of Total Coliforms (CT) and Thermotolerant (C45); Staphylococcus spp. and Enterobacteria count, as well as determination of hydrogenionic potential (pH), ammonia determination through the Nessler method, cooking test, filtration and measurement of the external temperature of the meat at the time of collection. Concomitantly, the places of commercialization were evaluated for handling and storage through a checklist. CT, C45, CBHAM, Staphylococcus spp. and Enterobacteria were observed in 100% of the samples analyzed, with maximum levels of >1100 NMP.g-1, >1100 NMP.g-1, 8.38, 5.26 and 5.91 LogUFC.g-1, respectively. The means found in pH measurement and filtration time were 5.31±0.07 and 06:51 minutes, in proper order. Regarding the Nessler test, 83.33% (n=10) of the samples presented positive results. All samples showed commercialization temperatures above that recommended by current legislation. It was observed that 5 of the establishments presented average compliance to the items evaluated from the checklist. These data prove that ground meat is in unsatisfactory hygienic-sanitary conditions, which may pose risks to the health of consumers

Padronização de procedimentos higienicossanitários de restaurantes de culinária japonesa / Standardization of hygienic-sanitary procedures in japanese cuisine restaurants

O presente estudo objetivou elaborar procedimentos higienicossanitários padronizados voltados especificamente para restaurantes de culinária japonesa. Para tal, foi conduzido um estudo de caso, realizado entre maio e junho de 2019, em um restaurante típico da culinária japonesa em Joinville ­ SC. O instrumento de coleta foi uma lista de verificação em boas práticas baseada na legislação sanitária brasileira vigente, especialmente a resolução RDC nº 216/2004 da Agência Nacional de Vigilância Sanitária, contendo 31 itens quanto à matéria-prima e preparação dos alimentos; armazenamento e exposição ao consumo do alimento; higiene dos utensílios e ambiente; higiene do manipulador. Dos 31 itens avaliados, verificou-se 25,8% de inconformidades no local estudado, sendo estes, em sua maioria, relacionados ao preparado do arroz temperado (gohan). Porém, a maioria dos itens estava de acordo com as recomendações ou não se aplicavam ao local. Com base nas informações obtidas com o estudo de caso, foram analisados os pontos críticos que deveriam ser destacados e então, elaborou-se um quadro com os procedimentos que devem ser padronizados, especificamente para restaurantes de cozinha japonesa, quanto aos mesmos critérios avaliados: matéria-prima e preparação dos alimentos; exposição ao consumo do alimento; higiene dos utensílios e ambiente; higiene do manipulador, a fim de garantir a qualidade higienicossanitária dos alimentos preparados. O material desenvolvido poderá ser afixado nas cozinhas para guiar os manipuladores e ser utilizado em treinamentos periódicos. Assim, o quadro de procedimentos higienicossanitários padronizados em restaurantes japoneses pode ser uma ferramenta útil para auxiliar na garantia da segurança dos alimentos, por meio das boas práticas na manipulação de alimentos

The present study aimed to developed standardized hygienic-sanitary procedures specifically for Japanese cuisine restaurants. Thus, a case study was conducted, conducted between May and June 2019, in a traditional Japanese cuisine restaurant in Joinville ­ SC. The data collection instrument was a checklist on good practices based on current Brazilian sanitary legislation, especially Resolution RDC No. 216/2004 of the National Health Surveillance Agency, containing 31 items regarding raw material and food preparation; food storage and consumption exposure; hygiene of utensils and environment; handler hygiene. Of the 31 items analyzed, 25.8% of non-conformities were found in the study, most of them related to the preparation of seasoned rice (gohan). However, most items were in accordance with the recommendations or did not apply to the restaurant. Based on the information obtained from the case study, the critical points that should be highlighted were analyzed and a table was prepared with the procedures that should be standardized, specifically for Japanese cuisine restaurants, regarding the same criteria analyzed: raw materials and food preparation; exposure to food consumption; hygiene of utensils and environment; hygiene of the handler in order to guarantee the hygienic-sanitary quality of the prepared foods. The developed material can be posted in the kitchens to guide the handlers and be used in periodic training. Thus, standardized hygienic-sanitary procedures in Japanese restaurants can be a useful tool to help ensure food safety through good food handling practices

Análise microbiológica e parasitológica de alfaces in natura obtida de três cidades do interior de Mato Grosso do Sul – MS

Alimentar-se de forma segura e saudável nas últimas décadas pode ser um desafio para toda a população. Isso porque cada vez mais se busca ingerir alimentos de origem vegetal ou in natura. Entretanto, os procedimentos de higienização e controle de contaminantes precisam ser realizados de forma eficientes. Desta forma, o objetivo deste trabalho foi verificar a presença de contaminantes microbiológicos e parasitários em alfaces obtidos do cultivo tradicional e hidropônico de três cidades do interior de Mato Grosso do Sul. A maioria das amostras independente do tipo de cultivo apresentaram quantidades superiores aos limites estabelecidos pela Agência Nacional de Vigilância Sanitária quanto a presença de coliformes termotolerantes, entretanto, apenas uma das amostras obtidas (cultivo hidropônico) apresentou contaminantes parasitário (Strongyloides stercolaris). Os dados obtidos demonstram a importância do emprego de métodos de higienização por parte dos consumidores previamente ao consumo para evitar contaminantes advindos dessa fonte alimentar. Outro ponto interessante é que os procedimentos de controle higiênicosanitário devem ser empregados independentes da forma do cultivo das hortaliças adquiridas para consumo.

Eating safely and healthily in recent decades can be a challenge for the entire population. This is because more and more people are looking to eat foods of plant origin or fresh. However, the procedures for cleaning and controlling contaminants need to be carried out efficiently. Thus, the objective of this work was to verify the presence of microbiological and parasitic contaminants in lettuces obtained from the traditional and hydroponic cultivation of three cities in the interior of Mato Grosso do Sul. by the National Health Surveillance Agency regarding the presence of thermotolerant coliforms, however, only one of the samples obtained (hydroponic cultivation) presented parasitic contaminants (Strongyloides stercolaris). The data obtained demonstrate the importance of using hygiene methods by consumers prior to consumption to avoid contaminants from this food source. Another interesting point is that the hygienic-sanitary control procedures should be used regardless of the form of cultivation of vegetables purchased for consumption.

ANÁLISE MICROBIOLÓGICA E PARASITOLÓGICA DE ALFACES IN NATURA OBTIDA DE TRÊS CIDADES DO INTERIOR DE MATO GROSSO DO SUL ­ MS

Alimentar-se de forma segura e saudável nas últimas décadas pode ser um desafio para toda a população. Isso porque cada vez mais se busca ingerir alimentos de origem vegetal ou in natura. Entretanto, os procedimentos de higienização e controle de contaminantes precisam ser realizados de forma eficientes. Desta forma, o objetivo deste trabalho foi verificar a presença de contaminantes microbiológicos e parasitários em alfaces obtidos do cultivo tradicional e hidropônico de três cidades do interior de Mato Grosso do Sul. A maioria das amostras independente do tipo de cultivo apresentaram quantidades superiores aos limites estabelecidos pela Agência Nacional de Vigilância Sanitária quanto a presença de coliformes termotolerantes, entretanto, apenas uma das amostras obtidas (cultivo hidropônico) apresentou contaminantes parasitário (Strongyloides stercolaris). Os dados obtidos demonstram a importância do emprego de métodos de higienização por parte dos consumidores previamente ao consumo para evitar contaminantes advindos dessa fonte alimentar. Outro ponto interessante é que os procedimentos de controle higiênico-sanitário devem ser empregados independentes da forma do cultivo das hortaliças adquiridas para consumo

Eating safely and healthily in recent decades can be a challenge for the entire population. This is because more and more people are looking to eat foods of plant origin or fresh. However, the procedures for cleaning and controlling contaminants need to be carried out efficiently. Thus, the objective of this work was to verify the presence of microbiological and parasitic contaminants in lettuces obtained from the traditional and hydroponic cultivation of three cities in the interior of Mato Grosso do Sul. by the National Health Surveillance Agency regarding the presence of thermotolerant coliforms, however, only one of the samples obtained (hydroponic cultivation) presented parasitic contaminants (Strongyloides stercolaris). The data obtained demonstrate the importance of using hygiene methods by consumers prior to consumption to avoid contaminants from this food source. Another interesting point is that the hygienic-sanitary control procedures should be used regardless of the form of cultivation of vegetables purchased for consumption

A study to assess the assess the food safety knowledge and hygienic practices among food handlers

Background: Improper food production, handling, and preparation techniques have direct influence on health. A food borne disease is a disease usually either infectious or toxic in nature, caused by agents that enter the body through ingestion of food. The objective of the present study was to assess the food safety knowledge and hygienic practices among food handlers and to assess the improvement in knowledge and hygienic practices after educational intervention.Methods: This was a longitudinal educational interventional study, carried out during October to December 2017 among 50 randomly selected food handlers in and around Gandhi Medical College campus, where the study subjects were interviewed by using a questionnaire in local language regarding their knowledge and practices of food handling, and were then later educated on proper food handling practices by lecture and demonstration method followed by a post intervention interview after a gap of 2 weeks.Results: Out of 50 food handlers, 62% had knowledge of the food borne diseases and it raises up to 100% post intervention. During pre-intervention, only 78% of the participants used to wash their hands before preparing meal and after intervention 92% were washing their hands before preparing meal.Conclusions: Food safety knowledge and hygienic practices among food handlers improved by 73% after the educational intervention. Maximum improvement was seen in the use of gloves, caps and hand washing practices.

Contributing factors for intestinal parasitic infection in children: a study of Nepal

Background: Intestinal parasitic diseases are common health problems among children in Nepal. The presence of these diseases is an indication of poor hygienic practices. So our objective is to find out the factors that are responsible to cause such infections in our study population.Methods: This is a cross-sectional study to find the causes of parasitic intestinal infection in children. Stool specimens were collected from children below 15 years and studied by microscopy method to detect the causative organisms of infection.Results: Among the sample size of 305, 154 (50.5%) cases were found microscopically positive for parasitic diseases. Age and sex-wise study did not show the significant relationship (P>0.05) for infection. Entamoeba histolytica and Giardia lamblia had higher prevalence i.e., 18.03% (55/154) and 16.06% (49/154). Likewise, infection was higher in children using untreated water sources and municipal water. Many children with unsanitary habits like not washing hands properly before and after eating meals and after using toilet and nail biting habits developed more positive infection. The relationship in this case was significant (P<0.05).Conclusions: Thus, the contributing factors for intestinal parasitic infection in children are lack of hygienic practices among children. Such habits can cause ingestion of infective parasites in the intestine which eventually causes diseases.

Molecular identification and microbiological evaluation of isolates from equipments and food contact surfaces in a hospital Food and Nutrition Unit / Avaliação microbiológica e identificação molecular de isolados de equipamentos e superfícies de contato com alimentos em um hospital Unidade de Alimentação e Nutrição

Abstract The hygienic and sanitary control in Food and Nutrition Units (FNU) is considered a standard procedure to produce adequate meals and reduce the risk of foodborne diseases and hospital infections. This study aimed to evaluate the isolation and identification of bacteria from equipment and food contact surfaces in a hospital FNU as well as to evaluate the sanitary condition. Likewise, it was analyzed the adhesion of the microorganisms on polyethylene cutting boards. The presence of aerobic mesophilic microorganisms, yeasts, molds, coagulase-positive staphylococci, coliform and fecal coliform, and Escherichia coli were analyzed on eating tables, countertop surfaces and cutting boards used for meat or vegetable handling, and equipment such as microwaves and refrigerators. The molecular identification it was done by 16S rRNA gene sequencing. The adhesion of the microorganisms (biofilm formation) on meat and vegetable cutting boards was also evaluated by scanning electron microscopy. The results showed high numbers of all microorganisms, except for E. coli , which was not observed in the samples. The molecular analysis identified species of the Enterobacteriaceae family and species of the Pseudomonadaceae family. Scanning electron microscopy analyses revealed bacterial adhesion on the cutting board surfaces. The results obtained in this study indicated that the hygienic conditions of surfaces like plastic cutting boards and equipment in this hospital FNU were inadequate. The achievement and application of standard operating procedures could positively help in the standardization of sanitary control, reducing the microbial contamination and providing a safe food to hospitalized patients.

Resumo O controle higiênico e sanitário nas Unidades de Alimentação e Nutrição (UAN) é considerado um procedimento padrão para produzir refeições adequadas e reduzir o risco de doenças transmitidas pelos alimentos e infecções hospitalares. Este estudo teve como objetivo isolar e identificar bactérias de equipamentos e superfícies de contato com alimentos em uma UAN hospitalar, bem como avaliar a condição sanitária. Do mesmo modo, analisou-se a adesão dos micro-organismos em tábuas de corte de polietileno. A presença de micro-organismos aeróbios mesófilos, leveduras, fungos, Sthapylococcus coagulase-positivos, coliformes, coliformes fecais e Escherichia coli foi analisadas na superfície de mesas do refeitório, superfícies de bancada e tábuas de corte usadas para manuseio de carne ou vegetais e, em equipamentos como micro-ondas e refrigeradores. A identificação molecular foi feita pelo sequenciamento do gene 16S rRNA. A adesão dos micro-organismos (formação de biofilmes) em tábuas de corte de carne e de vegetais também foi avaliada por microscopia eletrônica de varredura. Os resultados mostraram elevada contagem para todos os micro-organismos analisados, exceto para E. coli, a qual não foi observada nas amostras. A análise molecular identificou espécies da família Enterobacteriaceae e Pseudomonadaceae. A análise de microscopia eletrônica de varredura revelaram adesão bacteriana nas superfícies das placsa de corte. Os resultados obtidos neste estudo indicaram que as condições higiênicas das superfícies e de equipamentos nesta UAN hospitalar estavam inadequadas. A aplicação de procedimentos operacionais padrão poderia auxiliar positivamente na padronização do controle higiênico-sanitário, reduzindo a contaminação microbiana e fornecendo um alimento seguro para pacientes hospitalizados.

Assessment of a multiplex detection method for Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in cow milk / Determinación de un método de detección múltiple para Salmonella enterica, Escherichia coli O157:H7 y Listeria monocytogenes en leche de vaca / Determinação de um método de detecção múltipla para Salmonella enterica, Escherichia coli O157:H7 e Listeria monocytogenes em leite de vaca

Abstract Raw cow milk is considered one of the most important vehicles for pathogenic bacteria like Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. These three bacteria are responsible for foodborne diseases. Routine microbiological methods to detect these microorganisms in cow milk can be complicated and time consuming. The aim of this work was to evaluate a method to simultaneously detect Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in experimentally contaminated cow milk. The assessed method combined a standard microbiological culture step, using a pre-enrichment medium that favors the growth of the three focal microorganisms: SEL broth, followed by a single PCR assay. A total of 43 interference bacterial strains were used to evaluate the method's specificity. The detection rate for the microbiological method with standard culture media was 10 UFC/mL, and that of the PCR detection, following pre-enrichment in SEL broth, was 10 UFC/mL for S. enterica and L. monocytogenes and between 1 and 5 UFC/mL for E. coli O157:H7. The PCR method showed specificity for the reference strains. Simultaneous detection by multiple PCR using SEL broth was successful for the detection of S. enterica, E. coli O157:H7, and L. monocytogenes in samples of experimentally contaminated cow milk, featuring both a high detection rate and a high specificity. This approach promises to be a feasible routine procedure when testing milk samples in industry and public health control setups.

Resumen La leche cruda de vaca se considera uno de los vehículos más importantes de bacterias patógenas como Salmonella spp., Escherichia coli O157:H7 y Listeria monocytogenes. Estas tres bacterias son responsables de enfermedades transmitidas por alimentos. Los métodos microbiológicos de rutina para detectar estos microorganismos en leche cruda de vaca pueden ser complicados y requerir mucho tiempo. El objetivo de este trabajo fue evaluar un método para detectar simultáneamente Salmonella spp., Escherichia coli O157:H7 y Listeria monocytogenes en leche de vaca contaminada experimentalmente. El método utilizado combinó una etapa de pre-enriquecimiento con cultivo microbiológico estándar utilizando un medio que favorece el crecimiento de los tres microrganismos focales (caldo SEL) seguido de un único ensayo de PCR. Se utilizaron 43 cepas de microorganismos de interferencia para evaluar la especificidad del método. La tasa de detección para el método de cultivo microbiológico estándar fue de 10 UFC/mL, y la de detección por PCR, después de pre-enriquecimiento en caldo SEL, fue de 10 UFC/mL para S. enterica y L. monocytogenes y entre 1 y 5 UFC/ mL para E. coli O157:H7. El método PCR mostró especificidad para las cepas de referencia. La detección simultánea por PCR múltiple, luego de pre-enriquecimiento en caldo SEL fue exitosa para la detección de S. enterica, E. coli O157:H7 y L. monocytogenes en muestras de leche de vaca contaminada experimentalmente, mostrando tanto una alta tasa de detección como una alta especificidad. Esta aproximación promete ser un procedimiento de rutina factible cuando se analizan muestras de leche en la industria y en actividades de control de salud pública.

Resumo O leite de vaca cru é considerado um dos mais importantes veículos para bactéricas patogênicas como Salmonella spp., Escherichia coli O157:H7 e Listeria monocytogenes. Estas três bactérias são responsáveis por enfermidades transmitidas por alimentos. Os métodos microbiológicos de rotina para detectar estes micro-organismos em leite de vaca cru podem ser complicados e demandantes de tempo. O objetivo de este trabalho foi avaliar um método para detectar simultaneamente Salmonella spp., Escherichia coli O157:H7 e Listeria monocytogenes em leite de vaca contaminado experimentalmente. O método utilizado combinou uma etapa de pré- enriquecimento com cultura microbiológica padrão utilizando um meio que favorece o crescimento dos três micro-organismos focais (caldo SEL). Utilizaram-se 43 cepas de micro-organismos de interferência para avaliar a especificidade do método. A taxa de detecção para o método de cultura microbiológica padrão foi de 10 UFC/mL, e a de detecção por PCR, posteriormente ao pré-enriquecimento em caldo SEL, foi de 10 UFC/mL para S. enterica e L. monocytogenes e entre 1 e 5 UFC/mL para E. coli O157:H7. O método por PCR mostrou especificidade para as cepas de referência. A detecção simultânea por PCR múltiplex, logo do pré-enriquecimento em caldo SEL, foi exitosa para a detecção de S. entérica, E. coli O157:H7 e L. monocytogenes em amostras de leite de vaca contaminado experimentalmente, demostrando tanto uma alta taxa de detecção como uma alta especificidade. Esta aproximação promete ser um procedimento de rotina viável quando se analisam amostras de leite na indústria e nas atividades de controle de saúde pública.