Orientador: Vera Lúcia Mores Rall / Banca: José Paes de Almeida Nogueira Pinto / Banca: Luciano dos Santos Bersot / Resumo: Os manipuladores são importantes peças na qualidade dos alimentos, podendo ser causadores de intoxicações de origem alimentar, pela introdução de patógenos nos alimentos durante o processamento, distribuição e manipulação. As fossas nasais têm sido relatadas como a fonte mais importante de disseminação de Staphylococcus enterotoxigênico, seguido pelas mãos dos manipuladores. Nesse trabalho pesquisou-se a presença de estafilococos coagulase negativa e positiva em 3 cozinhas industriais diferentes entre 82 manipuladores de alimentos, onde foram analisados os esfregaços de fossas nasais e das mãos, com isolamento e identificação de 62 cepas coagulase-negativa (75,6%) e 20 cepas coagulase-positiva (24,4%). A prevalência dos isolados foi de 20 (24,4%) para S. aureus, 37 (45,1%) para S. warneri, 23 (28%) para S. epidermidis e 1 (1,2%) para as espécies S. capitis e S. xylosus.Os genes das enterotoxinas estafilocócicas A, B, C, D, E, G, H, I e J foram pesquisados pela PCR e entre as 20 cepas de Staphylococcus coagulase positiva, 19 (95%) foram positivas para um ou mais genes que codificam para as diversas enterotoxinas pesquisadas. O número de ECN produtores de enterotoxinas foi alto, de 46,8% (29 cepas positivas). Considerando-se todas as enterotoxinas, independente da espécie de Staphylococcus, o tipo mais comum foi a do tipo A, sendo observada em 17 cepas (35,4%) desse gênero, seguida por SEH e SEJ, ambas com 14 isolados (29,2%), SEG, sendo produzida por 13 cepas (27,1%), SEI, por 11 (22,9%) e SEE, SEB e SEC, por 7 (14,6%), 6 (12,5%) e 5 (10,4%), respectivamente. A SED não foi observada. A pesquisa das novas SES aumentou consideravelmente a porcentagem de cepas exterotoxigênicas dos dois grupos, aumentando assim, o potencial patogênico desse grupo de bactérias O papel dos ECN deve ser revisto e sua importância, reconhecida, pois, sempre foram considerados contaminantes de alimentos, sem despertar a atenção. / Abstract: The food handlers are important parts in the quality of foods, being able to cause foodborne disease, by the introduction of pathogens during the processing, distribution and manipulation of foods. Nasal cavities are the most important source of dissemination of enterotoxigenic Staphylococcus, followed by hands. The aim of this study was search negative and positive coagulase Staphylococcus in 82 food handlers distributed among three different industrial kitchens, analyzing nasal and hands swabs, with isolation and identification of 62 coagulase-negative (75,6%) and 20 coagulase-positive strains (24,4%). The prevalence was of 20 isolated (24,4%) for S. aureus, 37 (45,1%) for S. warneri, 23 (28%) for S. epidermidis and 1 (1,2%) for S. xylosus and S. capitis. Staphylococcal enterotoxins genes (A, B, C, D, E, G, H, I e J) had been searched by PCR. In 20 positive coagulase Staphylococcus, 19 (95%) were positive for one or more genes. The number enterotoxigenic ECN was high (46,8%). Considering all enterotoxins, independent of the species of Staphylococcus, the more common was SEA (35,4%), followed for SEH and SEJ, both with 14 strains (29,2%), SEG, being produced by 13 isolates (27,1%), SEI (22,9%) and SEE, SEB and SEC, for 7 (14,6%), 6 (12,5%) and 5 strains (10,4%), respectively. The SED was not observed. The detection of new SES increased the number of enterotoxigenic isolates in both groups, with the growing of pathogenic potential in this genus. The paper of ECN should be reviewed and its importance, recognized, because, had been always considered as contaminants of foods, without pay attention. / Mestre

Submitted by Adriana Martinez (amartinez@unoeste.br) on 2017-09-04T20:00:15Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Marilda.pdf: 696658 bytes, checksum: 0c0c3380d242fc97692b0a24713bda46 (MD5) / Made available in DSpace on 2017-09-04T20:00:15Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Marilda.pdf: 696658 bytes, checksum: 0c0c3380d242fc97692b0a24713bda46 (MD5) Previous issue date: 2017-04-20 / In order for food to provide, maintain or recover health it is necessary that it presents satisfactory sanitary control. It is known that one of the possible causes of hospital infection is the consumption of contaminated food, thus, providing safe food is essential to hospital nutrition services. Among foodborne diseases, those of bacterial origin have been pointed out as the most widespread public health problem in the world, especially Staphylococcus aureus, bacteria found mainly in the nasal cavities, mouth and skin of the human population. In this context, contamination of food, handlers and utensils is an important link among food, patients and diseases transmitted by food. Therefore, the the objective of this is study is to investigate the presence of S. aureus in food handlers, equipment, counter tops and utensils of a hospital's nutrition service, as well as the resistance profile of the isolated for antimicrobials. Samples of the environment, hands and nasal mucosa of employees of a nutrition service were collected with two sterile swabs in two different periods of the year (March and June), resulting in a total of 134 samples, which were submitted to characterization tests Biochemistry and morphotinorial (staining of gram, catalase and coagulase tests in tube), phenotypic evaluation by drug diffusion technique and D-test approach, in addition to the phenotypic biofilm characterization using Congo Red Agar. The results showed that the utensils, equipment and food handlers of the investigated hospital had high rates of colonization by S. aureus, mainly in the food production sector. It was also observed the high frequency of antimicrobial resistance, mainly erythromycin and the presence of multi-resistant microorganisms. A large number of positive samples were also found for the biofilm production, with totality for the samples of manipulators. We highlight the relevance of the data in virtue to the serious consequences and risks that can be triggered in the hospital environment. Educational actions and awareness measures were proposed in the institution, aiming at patient safety. / Para que a alimentação possa proporcionar, manter ou recuperar a saúde é necessário que a mesma apresente controle higiênico sanitário satisfatório. Sabe se que uma das possíveis causas de infecção hospitalar é o consumo de alimentos contaminados, sendo assim, fornecer alimentos seguros é essencial aos serviços de nutrição hospitalares. Das doenças transmitidas por alimentos, as de origem bacteriana são apontadas como o problema de saúde pública mais abrangente no mundo com destaque para Staphylococcus aureus, bactéria encontrada principalmente nas fossas nasais, boca e pele da população humana. Neste contexto, a contaminação de alimentos, manipuladores e utensílios é um importante elo entre alimento, pacientes e doenças transmitidas por alimentos. Diante disto, o presente estudo teve como objetivo investigar a presença de S. aureus nos manipuladores de alimentos, equipamentos, bancadas e utensílios do serviço de nutrição de um hospital, bem como o perfil de resistência dos isolados a antimicrobianos. Foram coletadas, com auxílio de swabs estéreis, amostras do ambiente, mãos e mucosa nasal de funcionários de um serviço de nutrição em dois períodos diferentes do ano (março e junho), resultando num total de 134 amostras, que foram submetidas a testes de caracterização bioquímica e morfotintoriais (coloração de gram, provas de catalase e coagulase em tubo), avaliação fenotípica por técnica de difusão da droga e teste de aproximação de discos-teste D, além da caracterização fenotípica de biofilme utilizando Ágar Vermelho Congo.. Os resultados demonstraram que os utensílios, equipamentos e manipuladores de alimentos do hospital investigado apresentaram altas taxas de colonização por S. aureus principalmente no setor de produção de refeições (cozinha). Foi observada também a alta frequência de resistência a antimicrobianos, principalmente a eritromicina e a presença de micro-organismos multirresistentes. Constatou-se também grande número de amostras positivas para a produção de biofilme, com totalidade para as amostras isoladas de manipuladores. Destacamos a relevância dos dados encontrados em virtude das graves consequências e riscos que podem desencadear no ambiente hospitalar. Ações educativas e medidas de conscientização foram propostas na instituição, visando à segurança do paciente.

Thesis (MPH.) -- University of Limpopo, 2016 / The purpose of this study was to assess the knowledge and practices of food service staff regarding food safety and food hygiene in Capricorn District hospitals, Limpopo Province. Quantitative, cross-sectional research was conducted to determine the knowledge and practices of food service staff. A convenient sampling technique was employed to select 84 food service staff members (11 food service supervisor and 73 food service aids). Data collection was done using structured questionnaires. Food service staff members consisting of food service aids and food service supervisors participated in the study. The data were analysed using the statistical package for social sciences version 23. Of the respondents 50 (60%) are female whereas 34 (40%) are males. The largest group of them, 34 (40%) had secondary education, 23 (27%) had matric whereas 16 (19%) had post matric qualifications. 80 (95%) of them answered correctly that they use an air dryer or paper towel for drying hands after washing whereas 65 (77%) answered incorrectly when asked the difference between washing and sanitizing. Seventy eight of the respondents answered correctly on practice questionnaire that they only reheat leftovers once whereas 69 (82%) answered incorrectly about the temperature one should maintain for potentially hazardous food that has been cooked and needs to be reheated. In this study a significant correlation was observed between level of education and knowledge, with p-value 0.016 and again between level of education and practices (p-value 0.024), also between work activity and practice (p-value 0.021). There was significant difference between knowledge level and practice with p-value 0.045. The result of the study suggest that although most food service staff are knowledgeable regarding some aspects of food hygiene and food safety significant gaps remains in food safety practices, posing risk to hospitalised patients who are already vulnerable. There is a need for training in areas were food service staff are lacking knowledge.

Thesis (MPH.) -- University of Limpopo, 2020 / Background: Street food vending has become a common means of providing traditional, known and convenient meals to communal eating. It has also become a growing portent as a means of job creation and as a survival mechanism to many affected by job creation decline. Suggestion: There is an influx of food vendors at Gate 2 of the University of Limpopo and there is a need to investigate both the hygiene and safety measures taken by the vendors and the environment they operate in. Methods: The purpose of the study was to observe and identify food safety and hygiene practices by the street vendors. An observational descriptive cross sectional study design and a convenience sampling technique were used as research designs and sampling methods. A questionnaire on food safety and hygiene was used to collect data. Results: The study revealed that all of the street vendors have no form of food safety and hygiene training. The vendors also highlighted the fact that over and above them having no food safety and hygiene knowledge, food safety and hygiene practices such as washing of hands frequently cannot be adhered to because of the time limitations they have to prepare and be ready for customers as quickly as possible. The vendors practise a mixed storage of raw and cooked food in the refrigerators within the refrigerators. Only 30% of the vendors wear protective hand gloves while preparing food. They have running water in the bathroom and on the premises but no soap is provided in the bathroom for hand washing. Conclusion: Even though street food is increasingly gaining popularity and accessibility based on affordability, traditional meals served and accessibility, food safety and hygiene still are a concern and a matter of alarm. Key words: food safety and hygiene, street food vendor, food poisoning, health hazards

The problem of this thesis consists primarily of a bacteriological survey of the eating utensils of Hardin College Cafeteria and twenty-five other eating establishments in the city of Wichita Falls, Texas. This investigation was made primarily with reference to a determination of the possible presence of typhoid and related organisms, and secondarily to an investigation of the actual presence of those bacterial organisms associated with the more common outbreaks of food poisoning.

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011 / The threat to the world food supply and the concern for public health as a result of food-borne diseases has been established as a constant global problem. The safety of food, in particular, is of significance to consumers and producers alike. Regarding the diseases related to food-borne pathogens, the disease syndromes affecting the entire human body has become inestimable. The focus of the study was to establish the effect of sanitisers, detergents and household storage temperatures on the growth profiles and toxicity of typical food related organisms. The endotoxin, LPS of these Gram-negative organisms in communal growth as compared to pure culture was the focus of the investigation. Pure and communal samples were grown in the presence of the extrinsic stresses including storage temperature. The change in toxicity was measured using the Limulus amoebocyte lysate test and the possible change in the immune response was determined using the porcine-IL-6 test. The first obvious finding was that the overall sensitivity of organisms was similar for the same sanitiser and the same detergent. The sensitivity of the community varied slightly but in principle followed the same pattern as the individual organisms. The LD50 for all growth samples were as follows: 32 X 104 PPM for sanitiser 1 and sanitiser 2, and 16X 104 PPM for detergent 1 and detergent 2. Growth in community was found not to be the arithmetic sum of the individual growth patterns. The detergents had a marked effect on the growth of all samples throughout the growth cycle. The sub-optimum household storage temperatures inhibited the growth throughout the cycle but growth did not cease entirely. This finding may have revealed that the acceptable refrigeration temperatures still allows for pathogen growth and thus for biofilm formation. Furthermore, the response of the community to the extrinsic stresses appears to be entirely different to the pure culture and therefore needs further exploration to address the problem. Regarding the quantification by LAL, it was found that the enumeration of the food-borne pathogens isolated from households might not be indicative of acclimatisation obtained over short periods of time and the causal stress turning these organisms into more or less toxic pathogens. The sanitisers and detergents induced competition in colonial fashion and the growth varied between feast and famine. The extrinsic stresses had a more observable effect on the older biofilm as this was shown by a decrease in toxicity. The toxicity as quantified by porcine-IL-6 yielded a mixture of stimulation levels for the cytokine. The toxicity change indicated by the test showed a variation between lowering and noticeable elevation for pure cultures. A marked elevation in toxicity was detected in community at storage temperature 4°C. The study would suggest that porcine IL-6 is not an accurate biomarker for pyrogenicity since its sensitivity is questionable and its inability to indicate toxicity if there is a possible change in the LPS structure. It should be said that further elucidation is needed to support this finding. Having said all that, it is no surprise that the validation for the two tests favours the LAL procedure. The large room for pre-test stimulation in pigs’ blood also tends to cast a shadow on the IL-6 findings. The findings of the study contribute to the body of knowledge covering the effects and quantitative analysis of toxins in food. This should add to safety assurance by sensitizing the industry regarding the most suitable analytical methodologies to apply.

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115).

Thesis (M.P.A.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves 108-115). Also available in print.

Submitted by Claudia Rocha (claudia.rocha@udesc.br) on 2018-02-19T14:47:21Z No. of bitstreams: 1 PGCA16MA200.pdf: 906352 bytes, checksum: a8a793c2fb4ce9135d1ad04376522869 (MD5) / Made available in DSpace on 2018-02-19T14:47:21Z (GMT). No. of bitstreams: 1 PGCA16MA200.pdf: 906352 bytes, checksum: a8a793c2fb4ce9135d1ad04376522869 (MD5) Previous issue date: 2016-02-25 / Among the pathogens foodborne are thermophilic bacteria of genus Campylobacter, gastroenteritis important agents of food-borne, in this case called campylobacteriosis. Campylobacter are defined as Gram-negative, curved or spiral, capnófilos with characteristic movement of corkscrew or comes and goes. They stand out as considerable thermophilic Campylobacter transmission sources for man meat and chicken giblets contaminated during handling and misguided slaughter operations, and cross-contamination of these with other foods that will be eaten raw. Due to the emphasis that the western region of Santa Catarina has the production and marketing of chicken, it was necessary to verify the occurrence of the pathogen in chilled carcasses of chickens slaughtered in this region, and its behavior to the seasons. For a period of 26 months, from January 2013, chicken carcass samples were weekly collected after the cooling process water in slaughterhouses under Federal Inspection of the three largest micro-regions in broiler slaughter number of the western region of Santa Catarina, totaling 808 samples. Campylobacter thermophiles was performed according to the methodology recommended by ISO 10272-1: 2006. Thermophilic Campylobacter were isolated in 1.82% (8/440) of the micro-region 1 of the samples, 4.95% (10/202) of samples of themicro-region 2 and 13.86% (23/166) samples of the micro-region 3 totaling 41 positive samples (5.07%) of the total samples collected. The index reported for the microregion 3 was statistically significant (P <0.05) when compared to the ratios found for the other two microregions. Although the prevalences have solid lower than expected when compared to the already published for this region, still provide risk to consumers, mainly through cross-contamination with food that will be consumed raw state, requiring greater controls on the production chain and slaughter of chickens. With respect to the seasons, the Campylobacter rates thermophilic were not statistically significant (P <0.05), however, it is necessary to evaluate for a longer period of time, since there was a numerically positive trend with respect to summer / Dentre os patógenos veiculados por alimentos, estão as bactérias termofílicas do gênero Campylobacter, importantes agentes de gastrenterite de origem alimentar, neste caso denominada de campilobacteriose. Campylobacter são definidos como bastonetes Gram-negativos, curvos ou espiralados, capnófilos, com movimento característico de saca-rolha ou em vai e vem. Destacam-se como consideráveis fontes de transmissão de Campylobacter termofílicos para o homem a carne e miúdos de frango, contaminadas durante a manipulação e operações de abate mal conduzidas, e a contaminação cruzada destes com outros alimentos que serão ingeridos crus. Devido ao destaque que a região oeste de Santa Catarina possui na produção e comercialização da carne de frango, fez-se necessário verificar a ocorrência do patógeno em carcaças resfriadas de frangos abatidos nesta região, e seu comportamento frente às estações do ano. Por um período de 26 meses, a partir de janeiro de 2013, foram semanalmente coletadas amostras de carcaça de frango, após o processo de resfriamento em água, em abatedouros sob Inspeção Federal das três maiores microrregiões em número de abate de frangos da região oeste de Santa Catarina, totalizando 808 amostras. Foi realizada a pesquisa de Campylobacter termofílicos conforme a metodologia recomendada pela ISO 10272-1:2006. Campylobacter termofílicos foram isolados em 1,82% (8/440) das amostras da microrregião 1, em 4,95% (10/202) das amostras da microrregião 2 e em 13,86% (23/166) amostras da microrregião 3, totalizando 41 amostras positivas (5,07%) do total de amostras coletadas. O índice relatado para a microrregião 3 foi estatisticamente significativo (P<0,05) quando comparado aos índices encontrados para as outras duas microrregiões. Embora as taxas encontradas tenham sidas abaixo das esperadas quando comparadas com as já publicadas para esta região, ainda fornecem riscos aos consumidores, principalmente por meio da contaminação cruzada com alimentos que serão consumidos crús, sendo necessários controles maiores na cadeia produtiva e abate dos frangos. Com relação às estações do ano, os índices de Campylobacter termofílicos não foram estatisticamente significativos (P<0,05), porém, faz-se necessário uma avaliação por um período maior de tempo, já que houve uma tendência numericamente positiva com relação ao verão

According to the World Health Organization (WHO), people throughout the world become sick every year from consuming contaminated foods, which impacts countries’ socioeconomic development, straining their healthcare system, travel and tourism, and foreign trade markets. To help alleviate the impact foodborne illness (FBI) has on society, scholars suggest physicians incorporate food safety in their standard work practice. The purpose of this study was to determine if Harlem Hospital physicians utilized food safety knowledge in comprehensive patient care with a diagnosis of FBI, in addition to how physicians passed this food safety information onto the patient. A qualitative methodology using an interpretive description approach was used to determine 52 physicians' utilization of food safety accompanied by Slotnick four-stage theory of physician’s learning as the study’s theoretical foundation. The study found that Harlem Hospital medicine and ICU physicians were more knowledgeable in FBI than other hospital physicians, and even though physicians’ definitions of FBI were different, all physicians' answers corresponded with the behaviors of clean, separate cook and chill. The research concludes Harlem Hospital physicians know how to diagnose and treat patients with FBI, and physicians acquired their knowledge of food safety through multiple resources. The study also found the physicians do not always include food safety in comprehensive patient care. However, all physicians agreed patients should be educated in food safety to prevent its reoccurrence. When physicians provide education at the bedside, this may help increase patient awareness in food safety, reducing hospital readmission rates, leading to a positive social change.