A intoxicação alimentar causada por toxinas de Staphylococcus aureus é uma das principais causas de Doenças Transmitidas por Alimentos, principalmente em locais onde se preparam grandes quantidades de refeições, sendo o homem considerado a principal fonte de contaminação dos alimentos por este patógeno, pois de 30 a 50 % das pessoas sadias são portadoras desse microrganismo. O presente trabalho teve como objetivo comparar geneticamente cepas de S. aureus isoladas das mãos de manipuladores de alimentos, com cepas da mesma bactéria, recuperadas de alimentos e veiculadas por formigas. As cepas recuperadas dos manipuladores foram obtidas a partir das mãos destes utilizando-se a técnica de suabe e as cepas recuperadas de alimentos e veiculadas por formigas pertenciam à coleção de culturas do Laboratório de Microbiologia e Biologia Molecular do Departamento de Prática de Saúde Publica da Faculdade de Saúde Publica da USP. Todas as amostras foram submetidas às técnicas de PCR para verificação da presença de plasmídios e do gene sea. As análises microbiológicas revelaram que 18,4% dos manipuladores albergavam S. aureus em suas mãos. A confirmação da espécie aureus por PCR revelou somente 15,4% das cepas recuperadas dos manipuladores e 62,5% e 100% das recuperadas de alimentos e veiculadas por formigas, respectivamente. O perfil plasmidial revelou a existência de 2 grupos de cepas com perfis semelhantes e a PCR para o gene sea, que codifica a produção da enterotoxina SEA, demonstrou sua presença em 78,6% das cepas. A caracterização das cepas por ERIC-PCR evidenciou que todas as cepas apresentaram uma porcentagem de semelhança maior que 84% e que, as cepas de maior similaridade, apresentaram cerca de 90% de semelhança. Conclui-se que é de extrema importância a confirmação da espécie por método molecular, uma vez que este apresenta maior especificidade e sensibilidade do que os métodos microbiológicos; cepas isoladas de manipuladores, alimentos e veiculadas por formigas apresentavam certas semelhanças em relação ao perfil plasmidial, entretanto, a presença de plasmídio não esteve ligada necessariamente à presença do gene sea, normalmente relacionados; a técnica de ERIC-PCR constitui ferramenta importante para caracterização genética de cepas e elucidação de surtos de DTAs. / The food poisoning caused by toxins of Staphylococcus aureus is one of the main causes of illnesses transmitted by foods, mainly in places where there is prepare of great amounts of meals, since human being is considered the main source of contamination of foods for this microrganism, therefore of 30% to 50 % of the healthy people are S. aureus carriers. The present work had as objective to compare genetically strains of S. aureus isolated from hands of food handlers, with strains of the same bacteria, recovered from foods and carried by ants. Strains recovered from food handlers were obtained by technique of swab and strains recovered from foods and carried by ants belong to collection of cultures of the Laboratory of Microbiology and Molecular Biology of Department of Practical of Public Health of College of Public Health - USP. All strains were submitted to PCR for verification of the presence of plasmids and sea gene. The microbiological analyses had observed that 18,4% of the food handlers were S. aureus carriers. The confirmation of aureus species by PCR had shown only 15.4% of strais recovered from food handlers and 62.5% and 100% recovered from foods and propagated for ants, respectively. The plasmidial profile revealed presence of 2 groups of strains with similar profiles and PCR for verification of sea gene, that it codifies the production of SEA enterotoxin, demonstrated that 78,6% of strains were positive. The caracterization of strains by ERIC-PCR revealed that all of them had similarity above 84% and, strains that were very similar, presented 90% of similarity. It is concluded that it´s extremely important confirmation of species by molecular methods, since performed higher especificity and sensitivity than microbiological methods; strains isolated from food handlers, foods and carried by ants presented relative similarities in relation to the plasmidial profile, however, plasmid presence was not linked, necessarily, to presence of sea gene, normally related; ERIC-PCR is important tool to genetic diferentiating strains and to solve outbreaks.

A intoxicação alimentar causada por toxinas de Staphylococcus aureus é uma das principais causas de Doenças Transmitidas por Alimentos, principalmente em locais onde se preparam grandes quantidades de refeições, sendo o homem considerado a principal fonte de contaminação dos alimentos por este patógeno, pois de 30 a 50 % das pessoas sadias são portadoras desse microrganismo. O presente trabalho teve como objetivo comparar geneticamente cepas de S. aureus isoladas das mãos de manipuladores de alimentos, com cepas da mesma bactéria, recuperadas de alimentos e veiculadas por formigas. As cepas recuperadas dos manipuladores foram obtidas a partir das mãos destes utilizando-se a técnica de suabe e as cepas recuperadas de alimentos e veiculadas por formigas pertenciam à coleção de culturas do Laboratório de Microbiologia e Biologia Molecular do Departamento de Prática de Saúde Publica da Faculdade de Saúde Publica da USP. Todas as amostras foram submetidas às técnicas de PCR para verificação da presença de plasmídios e do gene sea. As análises microbiológicas revelaram que 18,4% dos manipuladores albergavam S. aureus em suas mãos. A confirmação da espécie aureus por PCR revelou somente 15,4% das cepas recuperadas dos manipuladores e 62,5% e 100% das recuperadas de alimentos e veiculadas por formigas, respectivamente. O perfil plasmidial revelou a existência de 2 grupos de cepas com perfis semelhantes e a PCR para o gene sea, que codifica a produção da enterotoxina SEA, demonstrou sua presença em 78,6% das cepas. A caracterização das cepas por ERIC-PCR evidenciou que todas as cepas apresentaram uma porcentagem de semelhança maior que 84% e que, as cepas de maior similaridade, apresentaram cerca de 90% de semelhança. Conclui-se que é de extrema importância a confirmação da espécie por método molecular, uma vez que este apresenta maior especificidade e sensibilidade do que os métodos microbiológicos; cepas isoladas de manipuladores, alimentos e veiculadas por formigas apresentavam certas semelhanças em relação ao perfil plasmidial, entretanto, a presença de plasmídio não esteve ligada necessariamente à presença do gene sea, normalmente relacionados; a técnica de ERIC-PCR constitui ferramenta importante para caracterização genética de cepas e elucidação de surtos de DTAs. / The food poisoning caused by toxins of Staphylococcus aureus is one of the main causes of illnesses transmitted by foods, mainly in places where there is prepare of great amounts of meals, since human being is considered the main source of contamination of foods for this microrganism, therefore of 30% to 50 % of the healthy people are S. aureus carriers. The present work had as objective to compare genetically strains of S. aureus isolated from hands of food handlers, with strains of the same bacteria, recovered from foods and carried by ants. Strains recovered from food handlers were obtained by technique of swab and strains recovered from foods and carried by ants belong to collection of cultures of the Laboratory of Microbiology and Molecular Biology of Department of Practical of Public Health of College of Public Health - USP. All strains were submitted to PCR for verification of the presence of plasmids and sea gene. The microbiological analyses had observed that 18,4% of the food handlers were S. aureus carriers. The confirmation of aureus species by PCR had shown only 15.4% of strais recovered from food handlers and 62.5% and 100% recovered from foods and propagated for ants, respectively. The plasmidial profile revealed presence of 2 groups of strains with similar profiles and PCR for verification of sea gene, that it codifies the production of SEA enterotoxin, demonstrated that 78,6% of strains were positive. The caracterization of strains by ERIC-PCR revealed that all of them had similarity above 84% and, strains that were very similar, presented 90% of similarity. It is concluded that it´s extremely important confirmation of species by molecular methods, since performed higher especificity and sensitivity than microbiological methods; strains isolated from food handlers, foods and carried by ants presented relative similarities in relation to the plasmidial profile, however, plasmid presence was not linked, necessarily, to presence of sea gene, normally related; ERIC-PCR is important tool to genetic diferentiating strains and to solve outbreaks.

Food borne disease continues to be a significant public health concern. The increasing awareness of food borne illness intensifies the need for proper food safety education among food handlers. The objectives of this study were to develop bilingual (English/Spanish) food safety signs, to determine their comprehensibility and most effective delivery mechanism for presentation to food handlers. The food safety concepts developed into images were: cross-contamination, proper use of thermometer to check temperatures of foods, proper cooling of foods, and do not work with food if ill. The four food safety concepts were designed into three different formats: pictures and words (English/Spanish), pictures only, and lenticular (images that shift when viewed from different angles). The food safety signs were evaluated using forty-five individuals working in the food retail industry. The participants were divided into two groups according to native language (English/ Spanish). For comprehensibility of the food safety signs, 69% responses were noted as correct. The ranking of comprehensibility of the signs was: cross-contamination (93%), thermometer (84%), cooling (64%) and not working if ill (33%). A gap in the understanding of the two lowest scoring food safety concepts (cooling and ill) calls for food safety educational programs and materials that emphasize these concepts. Correct responses for sign presentation were as follows: pictures and words with (80%), pictures only (65%) and lenticular (62%). Comparison of three different formats indicated pictures with words as the most effective presentation. The results obtained can be used as the basics for designing effective food signage for food handlers. / Master of Science in Life Sciences

Doctor of Philosophy / Department of Hospitality Management / Kevin R. Roberts / Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self-efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed.

A segurança alimentar é um tema que está ganhando importância a cada dia. A ocorrência de casos e surtos de doenças transmitidas por alimentos é grande e traz prejuízos tanto à saúde quanto à economia. O presente trabalho tem por objetivos levantar alguns aspectos da qualidade higiênico-sanitária e do padrão de consumo de alimentos na comunidade São Remo, São Paulo, Capital, no que se refere aos conhecimentos e hábitos higiênicos em relação aos alimentos. Foram colhidas amostras de alimentos para análise microbiologia e realizadas entrevistas com os moradores da Comunidade e com os comerciantes de alimentos da mesma área. Constatou-se a existência de alimentos com risco de intoxicação alimentar e a falta de informação aprofundada sobre os microrganismos e sobre como evitar sua multiplicação no ambiente da cozinha. Concluiu-se que há necessidade de treinamento dos comerciantes e da população priorizando a características da Comunidade e participação da população. / Food safety is a very serious issue and it is gaining more and more importance every day. The number of single cases and outbreaks of food borne diseases is high as are high the costs to health and economy generated by it. The aim of this study is to bring to light aspects of food-safety, hygiene as well as the standards of food consumed at São Remo Community, São Paulo, Capital. Samples of food were collected for microbiological analysis and interviews were carried out with inhabitants along with traders of the community. The survey not only found a real threat of food poisoning but also a deep lack of information about microorganisms and how to avoid their multiplication in a kitchen environment. It was concluded that training should be given to the population and to anyone somehow related to the food business. This training should priorize popular attendance and respect and understand the characteristics of the Community.

Submitted by MARIANA ZECCHIN CIPRO null (maricipro@yahoo.com.br) on 2017-02-03T18:15:46Z No. of bitstreams: 1 Dissertação_Mariana_Zecchin_Cipro.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) / Approved for entry into archive by LUIZA DE MENEZES ROMANETTO (luizamenezes@reitoria.unesp.br) on 2017-02-07T12:12:41Z (GMT) No. of bitstreams: 1 cipro_mz_me_jabo.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) / Made available in DSpace on 2017-02-07T12:12:41Z (GMT). No. of bitstreams: 1 cipro_mz_me_jabo.pdf: 890860 bytes, checksum: 19013e1bb8e0ca470ed0b771cd0c313c (MD5) Previous issue date: 2016-12-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / As enfermidades de origem alimentar são um problema de saúde pública em todo o mundo. Diversas são as fontes de contaminação microbiológica dos alimentos, porém o ser humano tem papel de destaque. Apesar do crescente interesse da população com a qualidade de vida e a saúde, o consumo de leite cru comercializado informalmente ainda é grande no Brasil. A falta de informação da população a respeito dos riscos do consumo desse produto e a crença de que ele é mais saudável representam um entrave para a saúde. O trabalho teve como objetivo avaliar o conhecimento da população do Distrito de Córrego Rico sobre higiene alimentar e hábitos de consumo de leite e derivados, por meio da aplicação de dois questionários contendo 19 perguntas ao todo. De acordo com os resultados obtidos, 93,6% dos entrevistados afirmaram lavar as mãos antes e durante a preparação dos alimentos, porém 71,4% disseram que nunca usam utensílios e tábuas de corte separados para alimentos crus e cozidos. Dos entrevistados, 99,3% consome leite e derivados; a maioria (93,6%) compra esses produtos no supermercado, porém 20,7% ainda compram de ambulantes. Quase metade das pessoas (47,1%) prefere comprar leite diretamente do produtor por acreditar que este produto é mais saudável e natural. 55,8% dos entrevistados preferem comprar derivados de leite diretamente do produtor. Os resultados podem servir de base para programas de conscientização da população a respeito de doenças transmitidas por alimentos e sua importância para a saúde pública. / Illnesses foodborne are a public health problem worldwide. There are several sources of microbiological contamination of food, but the human being has a prominent role. Despite the growing interest of the population with quality of life and health, consumption of informal milk is still large in Brazil. The lack of public information about the risks of consumption of that product and the belief that it is healthier pose a problem for public health. The study aimed to assess the knowledge of Córrego Rico district population on food hygiene and milk consumption habits and derivatives, by applying questionnaires containing 19 questions totally. According to the results, 93,6% of respondents said they wash their hands before and during food preparation, but 71,4% said they never use utensils and cutting boards to separate raw and cooked foods. Of the respondents, 99,3% consume dairy products. Most respondents (93,6%) buying these products in the supermarket, but 20,7% still buy from street vendors. Almost half of those (47,1%) prefer to buy milk directly from the producer to believe that this product is healthier and more natural. 55,8% of respondents prefer to buy milk products directly from the producer. The results can serve as a basis for public awareness programs about foodborne illness and its importance to public health.

A segurança alimentar é um tema que está ganhando importância a cada dia. A ocorrência de casos e surtos de doenças transmitidas por alimentos é grande e traz prejuízos tanto à saúde quanto à economia. O presente trabalho tem por objetivos levantar alguns aspectos da qualidade higiênico-sanitária e do padrão de consumo de alimentos na comunidade São Remo, São Paulo, Capital, no que se refere aos conhecimentos e hábitos higiênicos em relação aos alimentos. Foram colhidas amostras de alimentos para análise microbiologia e realizadas entrevistas com os moradores da Comunidade e com os comerciantes de alimentos da mesma área. Constatou-se a existência de alimentos com risco de intoxicação alimentar e a falta de informação aprofundada sobre os microrganismos e sobre como evitar sua multiplicação no ambiente da cozinha. Concluiu-se que há necessidade de treinamento dos comerciantes e da população priorizando a características da Comunidade e participação da população. / Food safety is a very serious issue and it is gaining more and more importance every day. The number of single cases and outbreaks of food borne diseases is high as are high the costs to health and economy generated by it. The aim of this study is to bring to light aspects of food-safety, hygiene as well as the standards of food consumed at São Remo Community, São Paulo, Capital. Samples of food were collected for microbiological analysis and interviews were carried out with inhabitants along with traders of the community. The survey not only found a real threat of food poisoning but also a deep lack of information about microorganisms and how to avoid their multiplication in a kitchen environment. It was concluded that training should be given to the population and to anyone somehow related to the food business. This training should priorize popular attendance and respect and understand the characteristics of the Community.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / As DTAs (Doenças Transmitidas por Alimentos) são um problema de saúde pública, que ocasionam a redução da produtividade, além de poder levar a mortalidade do indivíduo. Registros epidemiológicos mostram que os serviços de alimentação contribuem para o alto índice de doenças transmitidas por alimentos e os manipuladores de alimentos são considerados a principal via de contaminação. Objetivou-se com a pesquisa avaliar o nível de conhecimento, atitudes e práticas em segurança alimentar, dos manipuladores de alimentos em Instituições Federais localizadas na Região Amazônica. A pesquisa foi delineada através de um questionário, composto de 20 questões fechadas, relativas ao conhecimento sobre boas práticas de manipulação, aplicado a 60 manipuladores de alimentos, antes e depois de palestras educativas, além de observações presencias e análises microbiológicas das mãos e cavidades bucais em 24 manipuladores, divididos pelas quatro Instituições, para identificação de bactérias contaminantes. O resultado do questionário, antes das palestras, foi da ordem de 78,83% de acertos, equivalendo a um resultado bom, apesar de que os itens referentes à lavagem das mãos e o reaproveitamento de alimentos contaminados tiveram índice de acertos entre 61,6% e 66,6%. Após as palestras educativas, este índice teve uma média total de 91,48%. Em contrapartida, no resultado microbiológico, foi constatado a presença das bactérias Escherichia coli e Staphylococcus aureus nos 4 grupos de estudo. Fato este, que reflete diretamente na não conformidade do conhecimento teórico com o prático, o que, de acordo com as observações presenciais, podem ser ocasionados pelos problemas de falta de material de higienização e de uma contínua capacitação dos manipuladores de alimentos. Neste contexto, espera-se que as informações coletadas sejam um marco inovador e decisório na área de segurança alimentar dos refeitórios e que as informações levantadas possam auxiliar nas ações de prevenção e controle das DTAs e consequentemente o seu impacto na saúde do consumidor / The DTAs (Foodborne Diseases) is a public health problem that cause reduced productivity, and can lead to death of the individual. Epidemiological records show that the food services contribute to the high incidence of foodborne illness and food handlers are considered the main route of contamination. The aim of this research was to evaluate the level of know ledge , attitudes and practices in food safety, food handlers in Federal Institutions located in the Amazon region .This research was designed through a questionnaire with 20 closed for knowledge on good practices for handling issues , applied to 60 food handlers before and after educational lectures , and presencias observations and microbiological analyzes of the hands and mouth cavities 24 handlers , divided by the four institutions for identification of bacterial contaminants . The result of the questionnaire before the lecture, was approximately 78,83 % accuracy , equivalent to a good result , although the items relating to hand washing and reuse of contaminated food had hit rate of 61,6 % and 66,6 % . After the educational lectures, this index had a total average of 91.48 %. In contrast, the microbiological results, it was found the presence of the bacteria Escherichia coli and Staphylococcus aureus in 4 study groups. A fact that is directly reflected in the non-conformity of theoretical knowledge with practical, which, according to the classroom observations, problems can be caused by lack of hygiene material and continuous training of food handlers. In this context, it is hoped that the information collected is an innovative decision-making and landmark in the area of food safety and lunchrooms that the information gathered can help in prevention and control of foodborne and consequently its impact on consumer health food.

Foodborne diseases are a major challenge to school feeding programmes because inadequate food safety knowledge and skills of staff can result in unsafe food handling practices and cross-contamination, thus causing foodborne disease outbreaks. The aim of this study was to investigate the food safety and quality assurance measures of the National School Nutrition Programme (NSNP) in Mpumalanga Province, South Africa. The research design was cross-sectional quantitative in nature. A total of 300 NSNP food service managers/coordinators and 440 food handlers were selected to participate in the study. Data collection was by means of a self-administered structured questionnaire and 192 food contact surface swap samples from 32 primary and secondary public schools. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity and potable tap water in their kitchens. 93% of food handlers did not know about Hazard Analysis Critical Control Point (HACCP). The NSNP food service managers in some schools, especially in schools located in rural settlements, were found to have little knowledge or awareness of HACCP. No school was found to have implemented the HACCP, and only a few staff had received food safety training. Inadequate food safety knowledge was worst in schools located in informal settlements due to a lack of training. Up to 60% of food handlers did not know the correct procedure for washing a cutting board after it had been used. In addition, just over 95% of the food handlers did not know how to sanitise utensils and cutting surfaces after cutting up raw meat. The lack of hygiene was confirmed by the presence of Listeria monocytogenes, Staphylococcus aureus, E.coli 015:H7, Salmonella and Shigella species on food contact surfaces. A total of 22 different bacteria genera were identified. It is essential to monitor NSNP kitchen hygiene practice to ensure the minimal contamination of food products and newly recruited food handlers should be trained on food handling practice and principles to ensure the safety of prepared food for school children. / Business Management / D. Phil. (Consumer Science)

Submitted by Glauber Assunção Moreira (glauber.a.moreira@gmail.com) on 2018-08-17T17:35:25Z No. of bitstreams: 1 DISSERTAÇÃO JEANE FERREIRA.pdf: 1053637 bytes, checksum: f515521b58854fd65370804343403ff4 (MD5) / Approved for entry into archive by Setor de Periódicos (per_macedocosta@ufba.br) on 2018-08-21T15:02:47Z (GMT) No. of bitstreams: 1 DISSERTAÇÃO JEANE FERREIRA.pdf: 1053637 bytes, checksum: f515521b58854fd65370804343403ff4 (MD5) / Made available in DSpace on 2018-08-21T15:02:47Z (GMT). No. of bitstreams: 1 DISSERTAÇÃO JEANE FERREIRA.pdf: 1053637 bytes, checksum: f515521b58854fd65370804343403ff4 (MD5) / RESUMO O objetivo desse estudo foi avaliar o nível de conhecimento, atitudes e práticas dos manipuladores de alimentos em segurança alimentar; investigar a presença de estafilococos coagulase positiva resistentes à meticilina em mãos e em fossas nasais dos manipuladores; e avaliar o uso de antissépticos no controle da contaminação. O estudo desenvolveu-se em duas etapas: a primeira, através de entrevistas com o uso de um questionário auto-aplicável com 237 manipuladores e a segunda, através investigação da presença de estafilococos coagulase positiva resistentes à meticilina nas mãos e nas fossas nasais de 140 manipuladores. Este estudo está estruturado em três capítulos: o primeiro apresenta uma revisão bibliográfica com os assuntos pertinentes à pesquisa, o segundo a avaliação do nível de conhecimento, atitudes e práticas dos manipuladores em segurança alimentar e o terceiro a investigação da presença de estafilococos coagulase positiva resistentes a meticilina nas mãos e fossas nasais dos manipuladores e a avaliação in vitro para verificar a susceptibilidade das cepas isoladas aos antissépticos: álcool gel 70%, iodóforo 10% e clorexidina 2%. Os resultados demonstraram baixo nível de conhecimento para a maioria dos participantes (65,8%), apesar de 92,8% afirmarem que participaram de treinamento anterior. Em relação às atitudes e as práticas, o percentual de acertos foram de 98,3% e 73,4%, respectivamente. Foram desenvolvidos três modelos com as variáveis independentes onde se observou que a escolaridade interferiu no nível de conhecimento dos manipuladores de alimentos, mas não o treinamento. Na investigação de estafilococos coagulase positiva resistentes a meticilina nas mãos e fossas nasais, embora 100% dos manipuladores afirmassem que higienizavam suas mãos nas etapas do preparo e distribuição dos alimentos, encontrou-se 50% de amostras positivas para a presença do microrganismo, e destas 28,6% foram positivas para a presença de estafilococos coagulase positiva resistentes à meticilina (MRSA). Os isolados de MRSA apresentaram maior sensibilidade a clorexidina 2% em comparação com os outros antissépticos. Assim, pode-se concluir que o nível de conhecimento dos manipuladores em segurança alimentar é deficitário, sendo necessário reavaliar as formas de treinamento dos manipuladores de alimentos. Ainda, o uso dos antissépticos na lavagem das mãos com clorexidina 2% poderá evitar a contaminação das dietas hospitalares. Entretanto, apenas o uso de bons antissépticos não resolverá o problema se essa prática for negligenciada pelos manipuladores, ou os recursos necessários para condução da mesma não forem oferecidos pelos hospitais. / ABSTRACT The aim of this study was to evaluate the knowledge level, attitudes and practices of food handlers; investigate the presence of methicillin-resistant coagulase positive staphylococci in the hands and nares of handlers and to evaluate the use of antiseptics in the control of contamination. The study was carried out in two steps: first, through interviews with the use of a self-administered questionnaire with 237 handlers, and the second step, to investigate the presence of methicillinresistant coagulase positive staphylococci in the hands and in the nares of 140 handlers. This study is structured into three chapters: The first presents a literature review with matters relevant to the research, the second, an article on assessing the level of knowledge, attitudes and practices of food handlers and the third, an article investigating the presence of methicillin-resistant coagulase positive staphylococci (MRSA) in the hands and nares of food handlers and also the in vitro tests to check the sensitivity of these strains to antiseptics, alcohol gel 70%, iodine 10% and chlorhexidine 2%, commonly used for hand hygiene. The results showed low level of knowledge for most participants (65.8%), although 92.8% said they participated in training. Regarding the attitudes and practices, the percentage of correct answers were 98.3% and 73.4%, respectively. Three models were developed with the independent variables and were observed that education level interfered with the knowledge of food handlers. In the investigating of the presence of MRSA in the hands and nares, although 100% of the foodhandlers had informed that they sanitized their hands on the preparation and distribution of foods, we found 50% of the samples with coagulase positive staphylococci and 28.6% with MRSA. The MRSA strains were more sensitive to chlorhexidine 2% in comparison with other antiseptics. Thus, it can be concluded that the level of knowledge of food handlers in food safety is low, so it is necessary to reevaluate the ways of training of food handlers. In other side, the use of antiseptics in hand washing is essential to avoid contamination of hospital preparations. However, only the use of good antiseptics will not be sufficient if this practice is neglected by the foodhandlers, or if the hospitals do not provide the resources needed to conduct the practice.