Distribution ofListeria spp., andListeria monocytogenesin micro- and small-scale meat product processing plants.

Listeriosis is a disease caused by L. monocytogenes, a relevant microorganism as a causative agent of foodborne diseases - FBD. This study aimed to evaluate the distribution of Listeria spp., and L. monocytogenes in different production areas in two small plants (A and B) and two micro-food processing plants (C and D) producing meat derivatives, located in different cities of Colombia. The methodology implemented was i. The analysis of sampling points is based on a harmonised tool. ii. Four samplings in each production plant between 2019 and 2020. iii. Isolation and identification of microorganisms through conventional microbiology, a semi-automated system, molecular serotyping and clonal characterisation by ERIC-PCR. L. monocytogenes frequency in the production plants belonging to the study ranged between 5.9 and 28.6 %; for Listeria spp., plants A and D had isolated, plant A had the highest proportion, while for L. monocytogenes geno-serotypes found were: 1/2a, 1/2c, 4a-4c, 4b, 4d - 4e, with geno-serotype 4b as the most frequent. Furthermore, possible persistent isolates were detected in plant C as the feasible sources of contamination, based on failures in flow management, raw material contaminated with L. monocytogenes, lack of standardised cooking processes and transfer of the microorganism through equipment and surfaces. Finally, in three of the four production plants assayed, L. monocytogenes or Listeria spp. were present in the packaging area in some of the samples taken during the study, which calls for increased and frequent monitoring, as well as constant technical support for the control of L. monocytogenes in micro and small-scale production plants.

Prevalence of AmpC, ESBL, and colistin resistance genes in Enterobacterales isolated from ready-to-eat food in Algeria.

Antimicrobial resistance among bacteria present in ready-to-eat foods is an emerging concern. Hence, this study investigated the presence of extended-spectrum and AmpC ß-lactamases (ESBL/AmpC)-producing Enterobacterales (ESBL-E) and the dissemination of mcr-1 in ESBL-E from ready-to-eat food samples (RTE) in Algeria. RTE food samples (n = 204) were aseptically collected and selectively cultured using MacConkey agar. The isolates were screened for ESBL production using the DDST test, confirmed ESBL-E isolates were identified using different conventional methods and MALDI-TOF MS, antibiotic susceptibility was determined using the disc diffusion and broth microdilution assay, ESBL-E isolates were analyzed for colistin and ESBL/AmpC encoding genes by PCR, and food samples were analyzed by univariate and multiple logistic regression. Overall, 48 (17.4%) of the 276 Enterobacterales were confirmed as ESBL producers, with a high prevalence in soups (40%), salads (25%), and cream-filled pastries (23.8%). Antibiotic susceptibility testing revealed that all the ESBL-E isolates were found multi-drug resistant. PCR revealed that blaTEM, blaCTX-M, blaCMY-2, blaOXA-1, and blaSHV were the most frequently detected. blaCTX-M-9 and blaCTX-M-1 were the predominant CTX-M types. Furthermore, four isolates were positive for mcr-1; three of them harbored the colistin resistance gene and ESBL/AmpC genes (2 E. cloacae and 1 S. enterica). To the best of our knowledge, this is the first report that detects the presence of the mcr-1 gene in ESBL-E strains isolated from RTE foods in Algeria. These findings suggest an urgent need for strict policies that prevent the spread and transmission of ESBL-E in food.

Minas Artisanal Cheese As Potential Source of Multidrug-Resistant Escherichia coli.

Bacteria develop resistance to antibiotics naturally, but the inappropriate and widespread use of antibiotics in humans and animals has made antimicrobial resistance one of the biggest threats to modern medicine. Raw milk cheese can represent an important source of antimicrobial resistance. Thus, the objective of this study was to evaluate the prevalence and sensitivity of Escherichia coli isolated from artisanal cheese made from raw milk produced in Minas Gerais, Brazil. E. coli counts were determined using the most probable number method. An antibiogram was performed using the disk diffusion method, following the protocol described by the Brazilian Committee on Antimicrobial Susceptibility Testing (BrCAST) for 14 antibiotics of nine classes. E. coli was detected in 35 (71.4%) of the samples, with populations between 0.56 to 4.87 log (NMP/g) of cheese. The presence of E. coli resistant to multiple antimicrobials was more frequent in cheeses, with an E. coli population below the levels established by regulatory limits. Only four samples (11.4%) had all E. coli isolates susceptible to the 14 antimicrobials evaluated. The results showed the heterogeneity of antimicrobial resistance in E. coli between the producing regions of Minas artisanal cheese. Multidrug resistance was detected in 29% of the E. coli isolates and in almost 40% (38.8%) of the cheese samples. The frequency of multidrug-resistant (MDR) isolates was different between the production regions (p < 0.05). The presence of MDR E. coli in cheese from region D was 14, 4, and 20 times more likely than in cheese from regions A, B, and C, respectively. A multiple antibiotic resistance index of 0.200 predicted the presence of MDR E. coli in raw milk artisanal cheese with 99% probability. In conclusion, artisanal cheese can act as sources of MDR E. coli to colonize the human gastrointestinal tract.

Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?

Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality. Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law. Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively). Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

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)

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)

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)

Presence of mycotoxins in ready-to-eat food and subsequent risk assessment.

A study on a set of ready-to-eat meals (n = 328) based on cereals, legumes, vegetables, fish and meat was carried out to determine the natural presence of twenty-seven mycotoxins by both liquid chromatography and gas chromatography coupled mass spectrometry in tandem (MS/MS) after QuEChERS extraction. The occurrence of mycotoxins was headed by cereal samples with 35% of samples contaminated by at least one mycotoxin followed by vegetables (32%), legumes (15%) and lastly, 9% of fish and meat samples were contaminated. DON was the most detected mycotoxin in vegetables, meat, fish and cereals with an incidence of 13% 18% 19% and 60%, respectively, and the highest mean levels were found in fish (1.19 µg/kg) and vegetable (1.53 µg/kg), respectively. The highest levels means were for HT-2 toxin ranging from 4.03 to 7.79 µg/kg, in cereal and legume samples respectively. In this last, HT-2 toxin was also the most prevalent (54%). In meat samples, OTA resulted with highest value with 8.09 µg/kg. Likewise, PCA analysis revealed a high correlation between the mycotoxins and the food groups analyzed. The findings indicate that there is no toxicological concern associated with exposure to mycotoxins for consumers as all levels were in accordance with the legislation.

Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem.

Simultaneous determination of twenty-seven mycotoxins in ready-to-eat food samples using “Quick Easy Cheap Rough and Safe” (QuEChERS) extraction and chromatographic methods coupled to mass spectrometry in tandem is described in this study. Mycotoxins included in this survey were aflatoxins (B1, B2, G1, G2), enniatins (A, A1, B, B1), beauvericin (BEA), fumonisins (FB1, FB2), sterigmatocystin (STG), deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON), 15-acetyl-deoxynivalenol (15-ADON), nivalenol (NIV), neosolaniol (NEO), diacetoxyscirpenol (DAS), fusarenon-X (FUS-X), zearalenone (ZEA), α-zearalanol (αZAL), β-zearalenone (βZAL), α-zearalenol (αZOL), β-zearalenol (βzol), T2, and HT-2 toxin. The method showed satisfactory extraction results with recoveries ranging from 63 to 119% for the different food matrix samples. Limits of detection (LODS) and quantification (LOQs) were between 0.15⁻1.5 µg/kg and 0.5⁻5 µg/kg, respectively. The method was successfully applied to the analysis of 25 ready-to-eat food samples. Results showed presence of deoxynivalenol at 36% of samples (2.61⁻21.59 µg/kg), enniatin B at 20% of samples (9.83⁻86.32 µg/kg), HT-2 toxin at 16% of samples (9.06⁻34.43 µg/kg), and aflatoxin G2 at 4% of samples (2.84 µg/kg). Mycotoxins were detected mainly in ready-to-eat food samples prepared with cereals, vegetables, and legumes, even at levels below those often obtained from raw food.

Perfil microbiológico de alimentos e bebidas servidas em lanchonetes e restaurantes localizados em instituição de ensino de Salvador, BA

Sem garantias no padrão higienicossanitário, os alimentos in natura constituem uma fonte de risco de contaminação microbiológica, por serem extensamente manipulados, contribuindo para o crescimento de micro-organismos e levando à ocorrência de doenças veiculadas por alimentos. O objetivo deste artigo foi traçar o perfil microbiológico de alimentos prontos para o consumo, servidos nas lanchonetes e restaurantes de uma Instituição de Ensino Superior (IES) em Salvador/BA. Foram coletadas quatro amostras de alimentos prontos para o consumo, em estabelecimentos diferentes, sendo analisadas quanto a coliformes totais, termotolerantes e Salmonela ssp. Após as análises, não foi verificada a presença de Salmonela ssp nas amostras, porém verificou-se a presença de coliformes totais em 100% e de coliformes termotolerantes em 75% das mesmas, evidenciando a necessidade de um maior controle de qualidade da matéria-prima até o produto final.(AU)

Without guarantees in the hygienic sanitary standard, by nature foods constitute a source of risk of microbiological contamination, because they are extensively manipulated, contributing to the growth of microorganisms, leading to the occurrence of food-borne diseases. The objective of this article was to outline the microbiological profile of ready-to-eat foods, served in the snack bars and restaurants of a Higher Education Institution (IES) in Salvador-Bahia. Four food samples were collected ready for consumption in different establishments, being analyzed for total coliforms, thermotolerant and Salmonella ssp. After the analysis, the presence of Salmonella ssp in the samples was not verified, but the presence of total coliforms in 100% of the samples and of thermotolerant coliforms was verified in 75% of the analyzed samples, evidencing the necessity of a greater control of the quality of the material up to the final product.(AU)

Molecular epidemiology and genetic diversity of Listeria monocytogenes isolates from a wide variety of ready-to-eat foods and their relationship to clinical strains from listeriosis outbreaks in Chile.

Listeria monocytogenes is a pathogen transmitted through food that can cause severe infections in high-risk groups such as pregnant women, elderly, young children and immunocompromised individuals. It is a ubiquitous bacterium that can survive in harsh conditions, such as dry environments, at low temperatures, in brine conditions and at low pH values. It also has the capacity to form biofilms, which makes it particularly successful even in colonizing surfaces within food processing plants. This study analyzed the presence of L. monocytogenes in ready-to-eat food (RTE) such as sausage, cheese, fresh salads, and other types of raw food. 850 samples of refrigerated and packaged food collected in 2008 and 2009 were analyzed. It was found that 25% of these samples were contaminated with L. monocytogenes strains. Serotyping and virulence genes detection by polymerase chain reaction (PCR) identified that strains belonging to serotype 4b, and containing one or more genes encoded by pathogenicity island (LIPI-1), were significantly associated with specific food types. Furthermore, using pulse field gel electrophoresis (PFGE), it was possible to associate isolates from cheese with strains from clinical cases of listeriosis outbreaks that occurred during the same time period within the same geographic regions. In addition, a strong correlation was observed between isolates from frozen seafood and from clinical strains obtained from sporadic cases of listeriosis. In agreement with reports described in other countries, our results shown that Chilean strains of L. monocytogenes from food products include the most virulent serotypes, encoding for the main virulence genes of the LIPI-1, and were clonally related to clinical isolates from sporadic cases and outbreaks of listeriosis. In conclusion, we show that Chilean isolates of L. monocytogenes from RTE and raw food products can cause disease in humans, representing a public health risk that justifies permanent surveillance.

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.

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

Although finger food is convenient, it may be easily contaminated from the stage of preparation to the moment 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 from August 2008 to March 2009. Seventeen (13.9 %) samples of meat, cheese, vegetables and chicken were in disagreement 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 and sulfite-reducing clostridia were isolated. Although only 10 samples (8.2 %) showed pathogenic bacteria contamination, these results are relevant, since they indicate that the population is generally exposed to risks of acquiring foodborne diseases. Thus, the sanitary authorities might implement actions for supervising the quality of the food sold in Botucatu, and to strengthen the food sellers to improve the hygienic conditions and be aware of the risks of food contamination.

Neste trabalho foi avaliada a qualidade microbiológica de salgados e sanduíches comercializados em Botucatu-SP, seguindo-se a legislação em vigor. As análises foram realizadas de acordo com APHA. Foram analisadas 122 amostras de salgados de carne, frango, camarão, queijo e vegetais, e sanduíches no período de agosto/2008 a março/2009. Dezessete (13,9 %) amostras de carne, queijo, vegetais e frango, e em algumas em mais de um parâmetro, estavam em desacordo com a legislação em vigor. Foram detectadas elevadas contagens 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 cereus e de Clostrídio Sulfito Redutor não ultrapassaram os padrões da legislação. A maioria dos salgados mostrou resultados dentro dos padrões estabelecidos pela legislação. A presença de bactérias patogênicas como S. aureus e Salmonella spp. foi demonstrada em 10 amostras (8,2 %); e este resultado é relevante, pois indica que a população está exposta a riscos de doenças veiculadas por alimentos. Torna-se necessário colocar em prática a vigilância dos alimentos comercializados em Botucatu, incentivar a melhoria de condições de higiene pelos comerciantes, e ter ciência dos riscos e das implicações da contaminação microbiológica dos 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.

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.(AU)

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/m(3) and 54.6 CFU/m(3), 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.