3
rdINTERNATIONAL
CONGRESS ON
ENVIRONMENTAL
HEALTH 2014
PORTO, 24th to 26th SEPTEMBER 2014PROCEEDINGS
BOOK
EMERGING RISKS AND CHALLENGES ON ENVIRONMENT,
HEALTH AND SAFETY
Allied Health Sciences School of Polytechnic Institute of Porto, Portugal
Title:
3th International Congress of Environmental Health: Proceedings Book 3º Congresso Internacional de Saúde Ambiental: Livro de Resumos
Edition:
1st Edition / Book in 1 Volume, 520 pages
Authors / Editors:
Vieira da Silva, Manuela; Oliveira, Rui; Rodrigues, Matilde; Nunes, Mafalda; Santos, Joana; Carvalhais, Carlos; Rebelo, Andreia; Freitas, Marisa; Xavier, Ana
Publisher: (ESTSP-IPP)
Scientific Area of Environmental Health of Allied Health Sciences School of Polytechnic Institute of Porto Área Científica da Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto
Design / Layout: 4CS Local / Date: Porto / November 2014 ISBN: 978-989-20-5086-7 Legal Deposit: 384046/14 DISCLAIMER:
This book contains information obtained from authentic sources. Reasonable efforts have been made to publish reliable data and information, but the authors, as well as the publisher, cannot assume responsability for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or physical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the Scientific Area of Environmental Health of ESTSP.
All rights reserved. Authorization to photocopy items for internal or personal use may be granted by Scientific Area of Environmental Health of ESTSP.
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and explanation, without intent to infringe.
(ESTSP-IPP)
Scientific Area of Environmental Health of
Allied Health Sciences School of Polytechnic Institute of Porto
Rua de Valente Perfeito, 322 4400-330 Vila Nova de Gaia Porto - Portugal
t. +351 222 061 000 f. +351 222 061 001 e. geral@estsp.ipp.pt w. www.estsp.ipp.pt
Natural ventilation as a simple strategy for the improvement of the indoor environmental
quality in classrooms...
Daylighting in classrooms - the daylight factor as a performance criterion...
Sensing the Environment with Human Senses and Electronic Sensors in Teachers Education..
Microbiological evaluation of vegetable salads in school canteens...
Indoor air concentrations of endotoxin in primary schools
– Preliminary report for exposure and asthma among children...
Musculoskeletal disorders in the use of backpacks – A review...
FOOD SAFETY AND FOOD SECURITY
Fungal contamination assessment in canteens from Portuguese faculties...
The effect of skipping breakfast on fiber intake and sweetened beverages consumption in
Polish adolescents...
Assessment of microbiological contamination in different catering units related to food
handling in the district of Bragança...
Determination of antimicrobial residues in milk samples...
Seafood hazards: a review...
Health risk assessment of veterinary drugs residues in food...
Gamma irradiation effects on microbial inactivation and antioxidant activity of
Melissa
officinalis
...
Good hygiene practices - A pillar for the production of safe food...
The influence of serial repitching of Saccharomyces brewing biomass to produce flavor
enhancer nucleotides...
Microbiological quality of pre-cooked food:
Escherichia coli and coagulase positive
Staphylococcus prevalence
...
Food additives, a negative health externality...
Assessment of hygienic quality of surfaces and food handlers in Portuguese school canteens..
Comparative risk assessment of listeriosis under different
L. monocytogenes
contamination
levels in food according to EU, Codex Alimentarius and Russian Federation standards...
Gastroenteritis outbreak following funeral meal in Tjakastad, Chief Albert Luthuli
Sub-district, South Africa, August 2010...
SUPPORTS
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FOOD SAFETY AND FOOD SECURITY ABSTRACTS
Assessment of microbiological contamination in different
catering units related to food handling in the district of
Bragança
Authors: Salgado A4, Cunha J4, Abreu J4, Barros P5, Pires B2, Nogueira A1,3, Afonso A1,2
1 Department of Therapeutic and Diagnostic Technologies, Polytechnic Institute of Bragança (IPB), Bragança, Portugal
2 Public Health Laboratory of Bragança, Bragança, Portugal
3 Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
4 Students from the degree of Clinical Analysis and Public Health, School of Health Sciences of Bragança (IPB), Portugal
5 Clinical Pathology Laboratory, Hospital of Bragança
Presenting Author: Email: ana.beatriz.salgado@live.com.pt | Tel.: +351 916 312 175 Email: joaninhaencarnada_2@hotmail.com | Tel.: +351 914 484 030 Email: jacinta-abreu@hotmail.com | Tel.: +351 918 653 323 INTRODUCTION:
The catering industry has developed over time, increasing the concern about the health and nutritional quality of the food. Therefore producers and food establishments are under pressure to improve the quality of their products and services in order to assure that food is safe and suitable for consumption.
The microbial contamination of food is a major public health problem since it affects millions of people worldwide. Poor hygiene practices within the food processing environment can cause the contamination of food with pathogenic particles, which is a risk for the consumers health and safety. In establishments where food is manufactured and served, several measures regarding the control of the microbiologic contamination are needed. The majors microorganisms associated to food contamination are the bacterias due to the fact that they have a high pathogenicity and diversity.
For an assessment of the hygienic conditions related to food handling is essential to know the sanitary conditions of the establishments since they can reduce the risks of food contamination. These food contaminations can cause adverse human health problems.
OBJECTIVES:
Assessment of microbial contamination of the materials and hands of food handlers in different restoration units in the district of Bragança.
MATERIALS AND METHODS:
In this project we analyzed 694 samples, 356hands and 338 utensils (crockery). It was conducted a microbiological assessment of the following microorganisms: Staphylococcus aureus, total and fecal coliforms and Escherichia coli in the hands of food handlers and analysis of total germs, total and fecal coliforms and Escherichia coli in handling utensils in different restoration units (day care centers, restaurants/snack bars, supermarkets/grocers; health center’s/hospitals, schools/kindergartens; butchers, fishmongers; delicatessens; dairies; hotels; governmental establishments). All the samples belong to the areas of Alfândega da Fé, Bragança, Carrazeda de Ansiães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Mirandela, Mogadouro, Torre de Moncorvo, Vila Nova de Foz Côa,Vila Flôr, Vimioso and Vinhais,and were analyzed in the Public Health Laboratory of Bragança, in the period between January and December 2013. Excel - For the statistical analysis plan the program of Microsoft Office was used.
RESULTS AND DISCUSSION:
Regarding the hands of manipulators, 53.67% of the cases showed contamination. The hands samples data analysis showed 28.74% of total coliform, 14.96% of fecal coliforms, 3.23% of Staphylococcus aureus and
ABSTRACTS FOOD SAFETY AND FOOD SECURITY
486
6.74% of Escherichia coli. The contamination of crockery, cutlery and other kitchen utensils, was confirmed in 28.80% of the samples with “unsatisfactory” results and 10.87% with "bad” results. These contaminations stand out 91.67% of the samples with the presence of total germs, 53.47% with total coliforms, 27.78% with fecal coliforms and 15:28% with Escherichia coli. It was also found that 60.33% of the samples had “satisfactory" results. The classification of the cleanliness of glassware and/or cutlery is classified as satisfactory if the number of colonies is less than or equal to 100 CFU (Colony Forming Units) per piece and the detection of coliforms is negative, it is classified as “unsatisfactory” if the number of colonies is greater than 100 CFU per piece and/or if the presence of coliforms is positive, it may still be classified as “bad” when the search of fecal coliforms and/or the research of E. coli is positive.
CONCLUSION:
We concluded that food handler contamination is the main cause of poor hygiene in the food manipulation process. The level of hygiene registered in most samples of the crockery, cutlery and other kitchen utensils used in food manipulation process is satisfactory. And when compared with the samples from the food handlers these samples have better results, even though we still recorded some levels of contamination. In general, it is necessary to implement appropriate food hygiene measures in order to reduce these contaminants in the catering units.
REFERENCES:
1. QUINLAN, J. J. (2013). Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature. International Journal of 2. Environmental Research and Public Health, 10, 3645-3652.
3. MCMEEKIN, T. A., HILL, C., WAGNER, M., DAHL, A. & ROSS, T. (2010). Ecophysiology of food-borne pathogens: Essential knowledge to improve food safety. International Journal of Food Microbiology, 139, 64-78.
4. SCHELIN, J., WALLIN-CARLQUIST, N., COHN, MT., LINDQVIST, R., BARKER, G. C. & RÅDSTRÖM, P. (2011).The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment. Virulence, 2 (6), 580-592.
5. SEUNG-HEE, R. et al. (2012). Antimicrobial resistance profiles among Escherichia coli strains isolated from commercial and cooked foods. International Journal of Food Microbiology, 159, 263-266.
