Monitoring of bacterial load in terms of culturable and non-culturable cells on new materials placed in a delicatessen serve over counter.

The aim of this study was to determine how quickly the surface of a refrigerated supermarket serve over counter becomes loaded with bacteria. New material made of polyvinyl chloride or stainless steel was placed on the surface on which foodstuffs are displayed for sale. One to three samples per week for 7 weeks were collected on gauze pads. CFUs were counted and total cells were quantified by real-time PCR. "Viable" cells using real-time PCR following pre-treatment with ethidium monoazide were quantified on stainless steel. Attachment strengths were assessed at the end of the experiment by constructing detachment curves. Whatever the material, on day 1 the microbial load reached values near those observed in the following weeks i.e. 10(3)-10(4) log total cells/cm(2). The number of cells deposited in one week was compensated for by the small reduction obtained by cleaning and disinfection (C&D). The mean difference between total and viable cells was 0.54 log CFUs/cm(2). A big drop in CFUs following C&D was observed at the beginning of the experiment, despite no visible decrease in the number of viable cells, but the CFU reduction decreased over time. Nevertheless, the low efficiency of C&D on the dominant microbiota did not indicate the fate of pathogenic bacteria on these materials. Our data suggest that dead cells do not adhere quite so well as viable cells. Although no growth was observed and the attached bacterial community cannot therefore be considered a biofilm, attached cells shared certain properties attributed to biofilms i.e. their resistance to C&D increased over time and they followed a biphasic detachment curve.

Carbon monoxide from neighbouring restaurants: the need for an integrated multi-agency response.

BACKGROUND: Carbon monoxide (CO) is a colourless, odourless toxic gas produced during incomplete combustion of carbon-based fuels. Most CO incidents reported to the UK Health Protection Agency (HPA) are due to faulty gas appliances, and legislation exists to ensure gas appliances are properly installed. METHODS: We present three CO poisoning incidents of unusual origin reported to the HPA. In each, residents living above restaurants were poisoned after workers left charcoal smouldering overnight in specialist or traditional ovens whilst ventilation systems were turned off. This led to production of CO, which travelled through floorboards and built up to dangerous concentrations in the flats. RESULTS: Working with local authorities, these incidents were investigated and resolved, and work was conducted to prevent further occurrences. CONCLUSIONS: The novel nature of these CO incidents led to delays in recognition and subsequent remedial action. Although previously undescribed, it is likely that due to the number of residences built above restaurants and the rising popularity of traditional cooking methods, similar incidents may be occurring and could increase in frequency. Multi-agency response and reporting mechanisms could be strengthened. Awareness raising in professional groups and the public on the importance of correct ventilation of such appliances is vital.

Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants.

BACKGROUND: A new engineering intervention measure, an embracing air curtain device (EACD), was used to increase the capture efficiency of cooker hoods and reduce cooking oil fume (COF) exposure in Chinese restaurants. METHODS: An EACD was installed in six Chinese restaurants where the cooks complained of COF exposure. Before- and after-installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and changes in levels of urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association between PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed-effects regression analysis. RESULTS: Results showed that geometric mean kitchen air levels of PM(10), PM(2.5), PM(1.0) and total particulate PAHs were significantly reduced after the EACDs were introduced. Urinary levels of 8-OHdG and MDA in cooks were also significantly lower after EACD instalment. PM(2.5), PM(1.0) and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Urinary MDA levels in cooks were also positively associated with BaP levels after adjusting for key personal covariates. CONCLUSION: This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens.

Contribution of fine particulate matter sources to indoor exposure in bars, restaurants, and cafes.

UNLABELLED: This study investigated the contribution of sources and establishment characteristics, on the exposure to fine particulate matter (PM(2.5)) in the non-smoking sections of bars, cafes, and restaurants in central Zurich. PM(2.5)-exposure was determined with a nephelometer. A random sample of hospitality establishments was investigated on all weekdays, from morning until midnight. Each visit lasted 30 min. Numbers of smokers and other sources, such as candles and cooking processes, were recorded, as were seats, open windows, and open doors. Ambient air pollution data were obtained from public authorities. Data were analysed using robust MM regression. Over 14 warm, sunny days, 102 establishments were measured. Average establishment PM(2.5) concentrations were 64.7 microg/m(3) (s.d. = 73.2 microg/m(3), 30-min maximum 452.2 microg/m(3)). PM(2.5) was significantly associated with the number of smokers, percentage of seats occupied by smokers, and outdoor PM. Each smoker increased PM(2.5) on average by 15 microg/m(3). No associations were found with other sources, open doors or open windows. Bars had more smoking guests and showed significantly higher concentrations than restaurants and cafes. Smokers were the most important PM(2.5)-source in hospitality establishments, while outdoor PM defined the baseline. Concentrations are expected to be even higher during colder, unpleasant times of the year. PRACTICAL IMPLICATIONS: Smokers and ambient air pollution are the most important sources of fine airborne particulate matter (PM(2.5)) in the non-smoking sections of bars, restaurants, and cafes. Other sources do not significantly contribute to PM(2.5)-levels, while opening doors and windows is not an efficient means of removing pollutants. First, this demonstrates the impact that even a few smokers can have in affecting particle levels. Second, it implies that creating non-smoking sections, and using natural ventilation, is not sufficient to bring PM(2.5) to levels that imply no harm for employees and non-smoking clients.

[Work process and workers' health in a food and nutrition unit: prescribed versus actual work]. / Processo de trabalho e saúde de trabalhadores de uma unidade de alimentação e nutrição: entre a prescrição e o real do trabalho.

This study focuses on the relationship between the work process in a food and nutrition unit and workers' health, in the words of the participants themselves. Direct observation, a semi-structured interview, and focus groups were used to collect the data. The reference was the dialogue between human ergonomics and work psychodynamics. The results showed that work organization in the study unit represents a routine activity, the requirements of which in terms of the work situation are based on criteria set by the institution. Variability in the activities is influenced mainly by the available equipment, instruments, and materials, thereby generating improvisation in meal production that produces both a physical and psychological cost for workers. Dissatisfaction during the performance of tasks results mainly from the supervisory style and relationship to immediate superiors. Workers themselves proposed changes in the work organization, based on greater dialogue and trust between supervisors and the workforce. Finally, the study identifies the need for an intervention that encourages workers' participation as agents of change.