Identificación de microorganismos entéricos en áreas de preparación y consumo de alimentos / Identification of enteric microorganisms in food preparation and consumption areas / Identificação de microrganismos entéricos em áreas de preparação e consumo de alimentos

La contaminación de las áreas de preparación al entrar en contacto con los alimentos crudos o cocinados, es por esto que una de las principales causas de la contaminación de las superficies inertes es la inadecuada manipulación de los alimentos a la hora de ser preparados. Con el objetivo de controlar la aplicación de normas de higiene en las áreas de preparación y consumo de alimentos mediante análisis microbiológicos para disminuir los riesgos de contaminación alimentaria. Esta investigación es de carácter descriptivo, en la cual se realizó una inspección visual del establecimiento con el propósito de evaluar las condiciones higiénicas sanitarias, mediante la aplicación de la Guía Técnica para el Análisis Microbiológico de Superficies en contacto con Alimentos y Bebidas. Para el análisis microbiológico de las muestras se emplearon las técnicas de inoculación, método de estriado, aislamiento bacteriano, tinción diferencial y utilización de las pruebas bioquímicas como: TSI, SIM, Citrato de Simmons, Urea, Lisina, Catalasa y Oxidasa, además de la utilización de medios de cultivo selectivo y diferencial como agar EMB y agar MacConkey para la identificación de bacterias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Los resultados arrojaron que la frecuencia bacteriana de las superficies inertes de los restaurantes en el área de preparación de alimentos (mesón y tabla de picar) tienen presencia de bacterias: Salmonella con mayor frecuencia; E. coli, Klebsiella pneumoniae y Pseudomonas aeruginosa de mediana frecuencia y de baja para Shigella, y en el área de consumo de alimentos (mesas) la bacteria de mayor frecuencia es la E. coli y Shigella, la Klebsiella pneumoniae de mediana y Pseudomona aeruginosa se encuentra en baja frecuencia. Se llegó a la conclusión que las superficies inertes tanto en el área de preparación como en el área de consumo de alimentos se encuentran contaminados por lo que hay un riesgo de infección alimentaria para los comensales de la Universidad Técnica de Machala.

Contamination of preparation areas when coming into contact with raw or cooked foods, which is why one of the main causes of contamination of inert surfaces is inadequate handling of food when it is being prepared. With the aim of controlling the application of hygiene standards in the areas of food preparation and consumption through microbiological analysis to reduce the risks of food contamination. This research is descriptive in nature, in which a visual inspection of the establishment was carried out with the purpose of evaluating the sanitary and hygienic conditions, through the application of the Technical Guide for the Microbiological Analysis of Surfaces in Contact with Food and Beverages. For the microbiological analysis of the samples, inoculation techniques, streaking method, bacterial isolation, differential staining and use of biochemical tests such as: TSI, SIM, Simmons Citrate, Urea, Lysine, Catalase and Oxidase, in addition to use of selective and differential culture media such as EMB agar and MacConkey agar for the identification of enteric bacteria such as: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. The results showed that the bacterial frequency of the inert surfaces of the restaurants in the food preparation area (counter and cutting board) have the presence of bacteria: Salmonella more frequently; E. coli, Klebsiella pneumoniae and Pseudomonas aeruginosa of medium frequency and low frequency for Shigella, and in the food consumption area (tables) the most frequent bacteria are E. coli and Shigella, Klebsiella pneumoniae of medium and Pseudomona aeruginosa It is at low frequency. It was concluded that the inert surfaces in both the preparation area and the food consumption area are contaminated, so there is a risk of food infection for diners at the Technical University of Machala

Contaminação das áreas de preparo ao entrar em contato com alimentos crus ou cozidos, por isso uma das principais causas de contaminação de superfícies inertes é o manuseio inadequado dos alimentos no momento do preparo. Com o objetivo de controlar a aplicação de padrões de higiene nas áreas de preparação e consumo de alimentos através de análises microbiológicas para reduzir os riscos de contaminação alimentar. Esta pesquisa é de natureza descritiva, na qual foi realizada uma inspeção visual do estabelecimento com a finalidade de avaliar as condições sanitárias e higiênicas, por meio da aplicação do Guia Técnico para Análise Microbiológica de Superfícies em Contato com Alimentos e Bebidas. Para a análise microbiológica das amostras foram utilizadas técnicas de inoculação, método de estrias, isolamento bacteriano, coloração diferencial e utilização de testes bioquímicos como: TSI, SIM, Citrato de Simmons, Ureia, Lisina, Catalase e Oxidase, além de utilização de testes seletivos e diferenciais. meios de cultura como ágar EMB e ágar MacConkey para identificação de bactérias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Os resultados mostraram que a frequência bacteriana das superfícies inertes dos restaurantes na área de preparo de alimentos (balcão e tábua de corte) apresentam com maior frequência a presença de bactérias: Salmonella; E. coli, Klebsiella pneumoniae e Pseudomonas aeruginosa de média frequência e baixa frequência para Shigella, e na área de consumo alimentar (tabelas) as bactérias mais frequentes são E. coli e Shigella, Klebsiella pneumoniae de média e Pseudomona aeruginosa Está em baixa frequência. Concluiu-se que as superfícies inertes tanto na área de preparação como na área de consumo de alimentos estão contaminadas, pelo que existe risco de infecção alimentar para os comensais da Universidade Técnica de Machala

Identificación de microorganismos entéricos en áreas de preparación y consumo de alimentos

La contaminación de las áreas de preparación al entrar en contacto con los alimentos crudos o cocinados, es por esto que una de las principales causas de la contaminación de las superficies inertes es la inadecuada manipulación de los alimentos a la hora de ser preparados. Con el objetivo de controlar la aplicación de normas de higiene en las áreas de preparación y consumo de alimentos mediante análisis microbiológicos para disminuir los riesgos de contaminación alimentaria. Esta investigación es de carácter descriptivo, en la cual se realizó una inspección visual del establecimiento con el propósito de evaluar las condiciones higiénicas sanitarias, mediante la aplicación de la Guía Técnica para el Análisis Microbiológico de Superficies en contacto con Alimentos y Bebidas. Para el análisis microbiológico de las muestras se emplearon las técnicas de inoculación, método de estriado, aislamiento bacteriano, tinción diferencial y utilización de las pruebas bioquímicas como: TSI, SIM, Citrato de Simmons, Urea, Lisina, Catalasa y Oxidasa, además de la utilización de medios de cultivo selectivo y diferencial como agar EMB y agar MacConkey para la identificación de bacterias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Los resultados arrojaron que la frecuencia bacteriana de las superficies inertes de los restaurantes en el área de preparación de alimentos (mesón y tabla de picar) tienen presencia de bacterias: Salmonella con mayor frecuencia; E. coli, Klebsiella pneumoniae y Pseudomonas aeruginosa de mediana frecuencia y de baja para Shigella, y en el área de consumo de alimentos (mesas) la bacteria de mayor frecuencia es la E. coli y Shigella, la Klebsiella pneumoniae de mediana y Pseudomona aeruginosa se encuentra en baja frecuencia. Se llegó a la conclusión que las superficies inertes tanto en el área de preparación como en el área de consumo de alimentos se encuentran contaminados por lo que hay un riesgo de infección alimentaria para los comensales de la Universidad Técnica de Machala.

Contamination of preparation areas when coming into contact with raw or cooked foods, which is why one of the main causes of contamination of inert surfaces is inadequate handling of food when it is being prepared. With the aim of controlling the application of hygiene standards in the areas of food preparation and consumption through microbiological analysis to reduce the risks of food contamination. This research is descriptive in nature, in which a visual inspection of the establishment was carried out with the purpose of evaluating the sanitary and hygienic conditions, through the application of the Technical Guide for the Microbiological Analysis of Surfaces in Contact with Food and Beverages. For the microbiological analysis of the samples, inoculation techniques, streaking method, bacterial isolation, differential staining and use of biochemical tests such as: TSI, SIM, Simmons Citrate, Urea, Lysine, Catalase and Oxidase, in addition to use of selective and differential culture media such as EMB agar and MacConkey agar for the identification of enteric bacteria such as: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. The results showed that the bacterial frequency of the inert surfaces of the restaurants in the food preparation area (counter and cutting board) have the presence of bacteria: Salmonella more frequently; E. coli, Klebsiella pneumoniae and Pseudomonas aeruginosa of medium frequency and low frequency for Shigella, and in the food consumption area (tables) the most frequent bacteria are E. coli and Shigella, Klebsiella pneumoniae of medium and Pseudomona aeruginosa It is at low frequency. It was concluded that the inert surfaces in both the preparation area and the food consumption area are contaminated, so there is a risk of food infection for diners at the Technical University of Machala.

Contaminação das áreas de preparo ao entrar em contato com alimentos crus ou cozidos, por isso uma das principais causas de contaminação de superfícies inertes é o manuseio inadequado dos alimentos no momento do preparo. Com o objetivo de controlar a aplicação de padrões de higiene nas áreas de preparação e consumo de alimentos através de análises microbiológicas para reduzir os riscos de contaminação alimentar. Esta pesquisa é de natureza descritiva, na qual foi realizada uma inspeção visual do estabelecimento com a finalidade de avaliar as condições sanitárias e higiênicas, por meio da aplicação do Guia Técnico para Análise Microbiológica de Superfícies em Contato com Alimentos e Bebidas. Para a análise microbiológica das amostras foram utilizadas técnicas de inoculação, método de estrias, isolamento bacteriano, coloração diferencial e utilização de testes bioquímicos como: TSI, SIM, Citrato de Simmons, Ureia, Lisina, Catalase e Oxidase, além de utilização de testes seletivos e diferenciais. meios de cultura como ágar EMB e ágar MacConkey para identificação de bactérias entéricas como: E. coli, Salmonella, Klebsiella pneumoniae, Shigella, Pseudomona aeruginosa. Os resultados mostraram que a frequência bacteriana das superfícies inertes dos restaurantes na área de preparo de alimentos (balcão e tábua de corte) apresentam com maior frequência a presença de bactérias: Salmonella; E. coli, Klebsiella pneumoniae e Pseudomonas aeruginosa de média frequência e baixa frequência para Shigella, e na área de consumo alimentar (tabelas) as bactérias mais frequentes são E. coli e Shigella, Klebsiella pneumoniae de média e Pseudomona aeruginosa Está em baixa frequência . Concluiu-se que as superfícies inertes tanto na área de preparação como na área de consumo de alimentos estão contaminadas, pelo que existe risco de infecção alimentar para os comensais da Universidade Técnica de Machala.

Validação da eficácia de desinfetantes após diluição para uso em laboratório farmacêutico oficial / Validation of the efficacy of disinfectants after dilution for use in official pharmaceutical laboratory / Validación de la eficacia de los desinfectantes después de la dilución en un laboratorio farmacéutico oficial

Todos os procedimentos da indústria farmacêutica devem ser validados com a finalidade de garantir que os métodos demonstrem resultados confiáveis e aceitáveis pelo controle de qualidade. Assim, este estudo objetivou validar a eficácia de desinfetantes após diluição para uso em laboratório farmacêutico oficial. Foi elaborado o protocolo de validação e após sua aprovação foi iniciada a diluição dos desinfetantes para os tempos (T) 0, 7, 15 e 30 dias. Foram preparados os meios de cultura, realizada a promoção de crescimento dos microrganismos, preparada a suspensão microbiana e após a incubação foi realizada a diluição seriada de 10-1 a 10-10, o inóculo foi padronizado e a eficácia foi analisada. Os testes de eficácia foram realizados em triplicata, as colônias foram lidas nas placas e os dados planilhados eletronicamente. Do T0 ao T7, todos os microrganismos foram sensíveis aos desinfetantes, exceto Aspergillus brasiliensis, que reprovou três desinfetantes. A partir do T15, os microrganismos Pseudomonas aeruginosa e Bacillus subtilis apresentaram crescimento. No T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus e Candida albicans continuaram sem crescimento. Foram aprovados cinco desinfetantes que inibiram o crescimento no período de até 7 dias, sendo definido o prazo de 7 dias como validade para os desinfetantes após diluição.

All procedures in the pharmaceutical industry must be validated to ensure that the methods show reliable and acceptable results according to quality control. This study aimed to validate the efficacy of disinfectants after dilution for use in official pharmaceutical laboratory. The validation protocol was elaborated and, after its approval, the dilution of the disinfectants for the times (T) 0, 7, 15, and 30 days was initiated. The culture media were prepared, the growth of the microorganisms was promoted, the microbial suspension was prepared, and after incubation the serial dilution of 10-1 to 10-10 was performed, the inoculum was standardized, and the efficacy was analyzed. Efficacy tests were performed in triplicates, the colonies were read on the plates, and the data were electronically arranged in spreadsheets. From T0 to T7, all microorganisms were sensitive to disinfectants, except for Aspergillus brasiliensis, which excluded three disinfectants. The microorganisms Pseudomonas aeruginosa and Bacillus subtilis showed growth from T15 onward. At T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Candida albicans continued to lack growth. The protocol of this study approved five disinfectants that inhibited growth in a period of up to 7 days and defined 7 days as the validity period for disinfectants after dilution.

Todos los procedimientos de la industria farmacéutica deben ser validados para garantizar que los métodos demuestren resultados confiables y aceptables por el control de calidad. Este estudio tuvo por objetivo validar la eficacia de los desinfectantes diluidos para su uso en laboratorio farmacéutico oficial. Para ello, se elaboró el protocolo de validación y, luego de su aprobación, se inició la dilución de los desinfectantes para los tiempos (T) 0, 7, 15 y 30 días. Se prepararon los medios de cultivo, se promovió el crecimiento de los microorganismos, se preparó la suspensión microbiana, y después de la incubación se realizó la dilución seriada de 10-1 a 10-10, se estandarizó el inóculo y se analizó la eficacia. Las pruebas de eficacia se realizaron por triplicado, las colonias se analizaron en las placas cuyos resultados se pusieron en hojas de cálculo en línea. De T0 a T7, todos los microorganismos fueron sensibles a los desinfectantes, excepto Aspergillus brasiliensis, que falló tres desinfectantes. A partir de T15, los microorganismos Pseudomonas aeruginosa y Bacillus subtilis mostraron crecimiento. En T30, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus y Candida albicans continuaron sin crecimiento. Se aprobaron cinco desinfectantes que inhibieron el crecimiento en un período de hasta 7 días, y se definió un período de 7 días como el período de validez de los desinfectantes después de la dilución.

Comportamiento de la población chilena en las buenas prácticas de higiene

Las enfermedades transmitidas por los alimentos causan una alta carga de morbilidad, con una mayor ocurrencia en ambientes domiciliarios. El objetivo del estudio es asociar hábitos relacionados con buenas prácticas de higiene con variables sociodemográficas en una muestra representativa de la población chilena. Estudio de análisis secundario, realizado a partir de la Encuesta nacional de Salud (ENS) 2016-2017, donde se analizaron las preguntas de buenas prácticas de higiene. La muestra contempla 6.233 participantes, de los cuales el 62,8% corresponde a sexo femenino. Se identificó que las mujeres tienen mejores hábitos de higiene en la manipulación de alimentos respecto a los hombres. Por otro lado, los adultos entre 45-64 años y mayores a 65 años, presentan mejores hábitos relacionados con inocuidad alimentaria, en relación con otros grupos etarios. En conclusión, las variables sociodemográficas como sexo, edad, nivel educativo son determinantes en las buenas prácticas de higiene. Se debe educar a la población en la manipulación de alimentos, para garantizar la inocuidad alimentaria.

Foodborne diseases cause a high burden of morbidity, with a greater occurrence in home environments. The objective of the study is to associate habits related to good hygiene practices with sociodemographic variables in a representative sample of the Chilean population. Secondary analysis study, conducted from the National Health Survey (NHS) 2016-2017, where the questions of good hygiene practices were analyzed. The sample contemplates 6,233 participants, of which 62.8% corresponds to female sex. It was identified that women have better hygiene habits in food handling compared to men. On the other hand, adults aged 45-64 years and over 65 years had better habits related to food safety than other age groups. In conclusion, sociodemographic variables such as sex, age and educational level are determining factors in good hygiene practices. The population should be educated in food handling to ensure food safety.

Microbial contamination status of swimming places for infants and young children in Shijia-zhuang City and comparison with other public places, 2021–2022 / 环境与职业医学

Background At present, China's Public places health management regulations list 7 categories and 28 sub-categories of public places, but infant and young child swimming places are not in the list yet. Objective To understand the microbial pollution status in commercial infant and young child swimming places in Shijiazhuang City, compare with the microbial pollution in other five types of public places, and find the potential safety hazards in infant and young child swimming places. Methods A total of 3438 microbial samples were collected from the environment of infant and young child swimming places and 5 types of public places (hotels, barber stores, waiting rooms, shopping malls and supermarkets, and conventional swimming places) in Shijiazhuang City from 2021 to 2022. Sampling and monitoring were carried out according to the requirements of Examination methods for public places—Part 6: Technical specifications of health monitoring (GB/T 18204.6-2013). Chi-square test was used to compare hygiene qualification by microbial indicators, and Kruskal-Wallis H test was used to compare overall distributions of total bacterial counts on the surface of public articles. Results From 2021 to 2022, the highest qualified rate of microbial indicators on the surface of public articles was Staphylococcus aureus (100%) for all tested public places in Shijiazhuang City, followed by coliforms (99.44%), and that of total bacterial count was relative low (92.83%). The qualified rate of total bacterial count on the surface of public articles in the swimming places for infants and young children was 87.76%, and the qualified rates in hotels, barber stores, waiting rooms, shopping malls and supermarkets were all above 92%, and the difference among the 5 types of places was statistically significant (P<0.001). The highest value of total bacterial count on the surface of public articles in the swimming places for infants and young children was 80000 CFU·(25 cm2)−1 [100 CFU·(25 cm2)−1=4 CFU·cm−2]; that in 4 types of public places such as hotels (except mouthwash cups), barber stores, waiting rooms, and shopping malls or supermarkets was 2500 CFU·(25 cm2)−1. The difference of total bacteria count on the surface of public articles was statistically significant in comparing infant and young child swimming places with hotels (except mouthwash cups) or barber stores (H=5.432, H=2.997, both Ps<0.05); but the difference was not significant in comparing with waiting rooms and shopping malls or supermarkets (P>0.05). The qualified rates of total bacteria count and coliforms in pool water of infant and young child swimming places were 45.99% and 74.69% respectively, and the two indicators in pool water of conventional swimming places were 94.57% and 98.91% respectively; both showed significant differences between the two types of public places (χ2=162.532, χ2=71.910, both Ps<0.001). Conclusion Compared to conventional swimming places, hotels, barber stores, waiting rooms, and shopping malls or supermarkets, the infant and young child swimming places are not optimistic in hygiene condition; therefore, there is an urgent need to formulate national health standards for infants and young child swimming places, and include them in standard management to further improve their hygiene condition.

Development of a new type of detection window protective device for surface contamination monitor / 中国医学装备

Objective:To develop a new type of detection window protective device for surface contamination monitor,and to verify its testing effect.Methods:The new type of surface contamination monitor detection window protection device was composed of the protective film and fixed frame,which was of integrated design and one-off production.The protective film was made of transparent flat Myra film,thickness≤2.5μm,the fixed frame was a rectangular hollow structure surrounded by four edges and provided with a working surface and a mounting surface.The protective film was pasted on the inner wall of the working surface of the fixed frame by adhesive,and the protective film and fixed frame were installed on the outside of the detection window of the surface contamination monitor by means of fixing buckles.Two commonly used surface contamination detection instruments,RDa150 and Como170,were selected to measure artificial radiation sources under three protection states:no film protection,plastic wrap protection and new protection device to test the detection efficiency and operability of the new surface contamination monitor's detection window protection device.Results:Compared with the traditional protective measures of plastic wrap,the detection efficiency of α,β and γ rays was more effectively ensured by the new detection window protective device for surface contamination monitor,and the detection efficiency of α rays was increased from about 40%to about 70%.Conclusion:The new detection window protection device for surface contamination monitor can significantly improve the detection efficiency of radioactive contamination,especially alpha-ray pollution,and effectively protect the instrument and equipment,and effectively improve the detection efficiency of surface contamination detection operators.

Contamination in refrigerators from ward treatment rooms of a tertiary first-class hospital / 中国感染控制杂志

Objective To investigate the microbial contamination and management of refrigerators in the ward treatment rooms of a tertiary first-class hospital,and provide reference for strengthening the cleaning and disinfec-tion of medical refrigerators in the ward treatment rooms.Methods A total of 40 refrigerators in use from the treatment rooms of different wards in the hospital were randomly selected for microbial sampling,culture,and bac-terial identification.Forty nurses were randomly chosen from the corresponding wards for a questionnaire survey on the daily management of refrigerators.Results A total of 223 specimens were collected,with 142 microbial positive specimens and a positive rate of 63.68％.A total of 247 bacterial strains were detected,including 41.30％(n=102)Gram-positive bacteria,10.93％(n=27)Gram-negative bacteria,and 47.77％(n=118)fungi.Two strains of multidrug-resistant Pseudomonas aeruginosa from the bottom and drainage tank of the same refrigerator from class-Ⅲ environment were detected,with a detection of multidrug-resistant organisms being 0.90％(2/223).The fre-quency and methods of routine cleaning and disinfection of refrigerators varied among different wards.Conclusion There are deficiencies in the cleaning and disinfection management of refrigerators in ward treatment rooms of medi-cal institutions.More attention should be paid to the cleaning and disinfection of refrigerators in wards.The health-care-associated infection management departments should strengthen corresponding supervision and management.

Environmental contamination related to the first patient with carbapenem-resistant Acinetobacter baumannii infection and the infection status of pa-tients in the intensive care unit in Tibetan areas / 中国感染控制杂志

Objective To investigate the environmental contamination related to first patient with carbapenem-re-sistant Acinetobacter baumannii(CRAB)infection and the infection status of relevant patients in a newly established intensive care unit(ICU)of a hospital in Tibetan area,and analyze the transmission risk.Methods From the ad-mission in ICU of a patients who was first detected CRAB on November 15,2021 to the 60th day of hospitalization,all patients who stayed in ICU for＞48 hours were performed active screening on CRAB.On the 30th day and 60th day of the admission to the ICU of the first CRAB-infected patient,environment specimens were taken respectively 2 hours after high-frequency diagnostic and therapeutic activities but before disinfection,and after disinfection but before medical activities.CRAB was cultured with chromogenic culture medium.Results Among the 13 patients who were actively screened,1 case was CRAB positive,he was transferred from the ICU of a tertiary hospital to the ICU of this hospital on November 19th.On the 40th day of admission to the ICU,he had fever,increased frequency for sputum suction,and CRAB was detected.The drug sensitivity spectrum was similar to that of the first case,and he also stayed in the adjacent bed of the first case.64 environmental specimens were taken,and 9 were positive for CRAB,with a positive rate of 14.06％,8 sampling points such as the washbasin,door handle and bed rail were positive for CRAB after high-frequency diagnostic and therapeutic activities.After routine disinfection,CRAB was detected from the sink of the washbasin.Conclusion For the prevention and control of CRAB in the basic-level ICU in ethnic areas,it is feasible to conduct risk assessment on admitted patients and adopt bundled prevention and con-trol measures for high-risk patients upon admission.Attention should be paid to the contaminated areas(such as washbasin,door handle,and bed rail)as well as the effectiveness of disinfection of sink of washbasin.

Pathogenic microorganism monitoring in the food processing of school canteens / 中国学校卫生

Objective@#To analyze the key control points of pathogenic microbial contamination during the food processing of school canteens, so as to provide a basis for effectively preventing the occurrence of campus food safety incidents.@*Methods@#In March 2023, 10 school canteens from Zhengzhou City, Henan Province were selected by convenient sampling method. A total of 300 samples were collected from the storage equipment of raw materials, production tools, staff hands, infrastructure, dining utensils and other facilities in the school canteens during the food processing process.The rapid detection method of foodborne pathogens based on isothermal multiple selfmatchinginitiated amplification (IMSA) technology was used to analyze the possible risk of pathogenic microorganism contamination. Fisher exact probability method was applied for the statistical analysis.@*Results@#Among the 300 samples collected, pathogenic microorganisms including Staphylococcus aureus, Salmonella and Listeria monocytogenes were detected in 5 samples, distributed in the food preparation utensils such as cutting boards, operating tables, knives and staff hands, while no pathogenic microorganisms were detected in dining utensils, raw material storage equipment and canteen infrastructure.There was no statistically significant difference between the IMSA rapid detection method and the national standard method for testing Staphylococcus aureus, Salmonella and Listeria monocytogenes(P>0.05). Compared to international method, the positive coincidence of pathogenic microorganism detected by IMSA rapid inspection system was 83.3%(5/6), the negative coincidence was 100%(n=294), and the overall consistency rate was 99.7%.@*Conclusions@#The key control points of pathogenic microbial contamination in the food processing process of school canteens mainly are the utensils in the food production process, such as cutting boards, operating tables, knives and staff hands in the food processing process of the school canteen, which could be accurately identified by the rapid detection method of pathogenic microorganism established based on IMSA technology. The quality and efficiency campus food safety supervision should be promoted to prevent the food safety events in school canteen.

Evaluation of heating and liming treatments in sand samples artificially contaminated with Ancylostoma spp. eggs / Avaliação do tratamento térmico e da caleação em amostras de areia artificialmente contaminadas com ovos de Ancylostoma spp

Abstract Ancylostoma spp. are found worldwide. Infected dog and cat feces can contaminate soil in public places. Despite prophylactic measures being available, studies on direct remediation of Ancylostoma-contaminated soils are scarce. This study aimed to determine the impact of heat treatment and liming on the viability of Ancylostoma spp. eggs in artificially contaminated sandy soil. Sterilized sand samples were contaminated with Ancylostoma spp. eggs extracted from infected dogs' feces. Samples were heated (trial I) to 70 °C or 80 °C, then sieved after 24 hours (212, 90, 38, and 25 µm). Larval cultures were assessed for larval development following heat treatment. Five quicklime concentrations (trial II; 50, 30, 20, 10 and 5%) were used to treat sand. The effect of liming on larval cultures was assessed by measuring embryonic development. Filariform larvae were exposed to 20% quicklime (25 °C and 37 °C, 20 min). Heat treatment destroys Ancylostoma spp. eggs and prevents in vitro larval development. Liming at 50, 30, and 20% concentrations made embryonic development impossible. However, filariform larvae treated with 20% lime solution retained their motility. Heating at 70 °C and liming at 20% were sufficient to make Ancylostoma spp. egg embryogenesis impossible in experimentally contaminated sand samples.

Resumo Ancylostoma spp. são nematódeos que infectam cães e gatos e podem contaminar locais públicos. Apesar da existência de medidas profiláticas, estudos sobre tratamento do solo são escassos. No presente estudo, foi avaliado o efeito do tratamento térmico e caleação na viabilidade de ovos de Ancylostoma spp., em solo arenoso estéril. Amostras de solo foram contaminadas com ovos de Ancylostoma spp. obtidos de fezes de cães naturalmente infectados, aquecidas a 70°C ou 80°C, e filtradas em tamises metálicas (212, 90, 38 e 25 µm) após 24 horas (Teste I). Cultivos de larvas foram realizadas para a avaliação do desenvolvimento larval. Na caleação (Teste II), cinco concentrações (50, 30, 20, 10 e 5%) de cal virgem foram utilizadas. O efeito da caleação foi avaliado com observação do desenvolvimento larval nos cultivos. Ainda, larvas foram expostas (20 minutos) ao leite de cal (20% a 25°C e 37°C). O tratamento térmico foi capaz de degenerar ovos de Ancylostoma spp. e impedir o desenvolvimento larval, enquanto a caleação (50, 30, e 20%) impossibilitou o desenvolvimento larval. Entretanto, as larvas filariformes, expostas ao leite de cal (20%) mantiveram motilidade. O aquecimento (70°C) e caleação (20%) impediram o embrionamento de ovos de Ancylostoma spp. em solo experimentalmente contaminado.

Pesticide contamination of lactating mothers' milk in Latin America: a systematic review

ABSTRACT OBJECTIVE To identify the prevalence of contamination by pesticides and their metabolites in the milk of lactating mothers in Latin America. METHODS In this systematic review, the PubMed, LILACS, Embase, and Scopus databases were searched up to January 2022 to identify observational studies. The Mendeley software was used to manage these references. The risk of bias assessment was evaluated according to the checklist for prevalence studies and writing design, by the Prisma guidelines. RESULTS This study retrieved 1835 references and analyzed 49 studies. 69.38% of the analyzed studies found a 100% prevalence of breast milk contamination by pesticides among their sample. Main pesticides include dichlorodiphenyltrichloroethane (DDT) and its isomers (75.51%), followed by the metabolite dichlorodiphenyldichloroethylene (DDE) (69.38%) and hexachlorocyclohexane (HCH) (46.93%). This study categorized most (65.30%) studies as having a low risk of bias. CONCLUSIONS This review shows a high prevalence of pesticide contamination in the breast milk of Latin American women. Further investigations should be carried out to assess contamination levels in breast milk and the possible effects of these substances on maternal and child health.

Contamination of equipment and surfaces in the operating room anesthesia workspace: a cross-sectional study

ABSTRACT BACKGROUND: Contamination of the breathing circuit and medication preparation surface of an anesthesia machine can increase the risk of cross-infection. OBJECTIVE: To evaluate the contamination of the anesthetic medication preparation surface, respiratory circuits, and devices used in general anesthesia with assisted mechanical ventilation. DESIGN AND SETTING: Cross-sectional, quantitative study conducted at the surgical center of a philanthropic hospital, of medium complexity located in the municipality of Três Lagoas, in the eastern region of the State of Mato Grosso do Sul. METHODS: Eighty-two microbiological samples were collected from the breathing circuits. After repeating the samples in different culture media, 328 analyses were performed. RESULTS: A higher occurrence of E. coli, Enterobacter spp., Pseudomonas spp., Staphylococcus aureus, and Streptococcus pneumoniae (P < 0.001) were observed. Variations were observed depending on the culture medium and sample collection site. CONCLUSION: The study findings underscore the inadequate disinfection of the inspiratory and expiratory branches, highlighting the importance of stringent cleaning and disinfection of high-touch surfaces.

Limitations of allometry, morphometry, and fluctuating asymmetry in detecting environmental stress caused by lead soil contamination in aphids under field conditions

ABSTRACT One of the tools used to investigate the influence of environmental contaminants and other stresses on the development of organisms is the analysis of morphometric traits used to detect changes in growth and size patterns. To evaluate the effects of the heavy metal lead (Pb) present in experimentally contaminated soil on the morphometric traits of the aphid Brevicoryne brassicae (L.) reared on cultivated Brassica oleracea L. (var. acephala), we analyzed three different metrics: morphometry, allometry, and fluctuating asymmetry (FA). Additionally, we aimed to assess the effectiveness of these analyses in detecting environmental stress. We cultivated kale plants in soil contaminated with the maximum allowable limit of Pb for local soils in Brazil, and the colonization of plants by aphids occurred naturally under field conditions. After collection, we photographed and measured the antennae, tibiae, and total body length of aphids from the control and contaminated treatments. We observed no significant differences in the allometry and morphometric analysis, and the presence of the contaminant did not result in any observed FA. The study demonstrated that the morphometric trait analyses employed were not effective in detecting environmental stress resulting from field exposure of aphids to Pb in soil, since these insects suffered a reduction in their population density in the presence of Pb, as indicated in our previous findings. This result diverges from those found in studies conducted under laboratory conditions. We discussed mechanisms of metal accumulation, detoxification in aphids, and population aspects in natural conditions.

Efecto de la actividad truchícola sobre la concentración de coliformes totales y Escherichia coli en aguas de la cuenca alta del río Savegre, Costa Rica

Introducción: La acuacultura de truchas ha incrementado gradualmente en las tierras altas de Costa Rica. Las aguas residuales de esta actividad son descartadas directamente en los ríos, sin tratamientos previos. Como consecuencia, la actividad truchícola puede contaminar severamente el agua de los ríos con bacterias que pueden afectar la salud humana. Objetivo: Evaluar la contaminación bacteriana por la acuacultura de truchas en el río Savegre, Costa Rica. Métodos: Contamos los coliformes totales y Escherichia coli de muestras mensuales (2015-2018) en tres secciones del proyecto de acuacultura más grande de la cuenca alta del río. Recolectamos las muestras en la entrada de los estanques para las truchas, a la salida, y 200 m hacia abajo. Resultados: Encontramos menos coliformes totales y E. coli en el agua recolectada justo en la salida del agua de los estanques. El número de coliformes totales fue mayor en el 2016 y 2017, y de E. coli en el 2016. Conclusiones: Conteos de coliformes y de E. coli es muy alto en el río, pero inesperadamente, su número disminuye en el agua residual descartada de los estanques. Podría ser que el mucus producido por las truchas o sustancias liberadas del musgo que cubre la pared de los estanques reduzca el crecimiento de bacterias, como se ha sido sugerido en otros estudios. La contaminación del río parece venir de otras fuentes.

Introduction: The trout aquacultural activity has gradually increased in Costa Rican highlands. Residual waters from this activity are discarded directly in the rivers without any previous treatment process. Consequently, this activity could severely contaminate the river with bacteria that can affect human health. Objective: To evaluate bacterial contamination from trout aquaculture on Río Savegre, Costa Rica. Methods: We counted total coliforms and Escherichia coli from monthly samples (2015-2018) at three sections of the largest aquacultural development in the upper drainage of the river. We collected samples at the fish ponds entrance, exit and 200 m downwards. Results: We found fewer total coliforms and E. coli in the water collected just at the exit of the fish ponds. We counted more total coliforms in 2016 and 2017, and more E. coli in 2016. Conclusions: Coliform and E. coli counts are high in the river, but, unexpectedly, low in the water discarded from the fish tanks. Perhaps the mucus produced by the trouts or substances released by mosses on the fish tank walls reduce bacterial growth, as suggested by other studies. River pollution appears to come from other sources.

MICROBIAL PROFILE AND ANTIBIOTIC SUSCEPTIBILITY OF BACTERIAL PATHOGENS ISOLATED FROM PAPER CURRENCIES CIRCULATING IN SOME RESTAURANTS AND BUTCHERIES IN HAWASSA, SIDAMA, ETHIOPIA, 2020-21

Currency notes could play a signicant role in transmitting pathogenic microorganisms amongst individuals in the society. This study was aimed to determine the microbial prole and Antibiotic susceptibility of bacterial pathogens isolated from Ethiopian paper notes in circulation. 64 currency paper notes of different denomination were tested for bacterial contamination using standard microbiological methods. Antibiotic susceptibility proles of the isolates were determined with approved methods. Results were analyzed using descriptive statistics. Overall mean AMBC was 4.08 log units, with the highest 6.58 log units recorded from denomination 5 followed by 4.50, 3.03, 2.20 log units from denominations 10, 50 and 100 respectively. Total Coliforms (TC) displayed the same pattern with the highest mean counts of 6.52 log units, from denomination 5 and lowest counts of 2.19 log units from denomination 100. Out of 64 currency notes, 35 (54.7%) were contaminated with bacteria. The predominant bacteria isolates were E. coli (60.5%), Salmonella spp. (23.6%) and Shigella spp. (13.2%). Each isolate was resistant to four or more antibiotics tested. All isolates were resistant against Cefepime and Tetracycline and sensitive to Ceftriaxone. This study revealed that currency notes are contaminated with pathogenic bacteria and in most cases these bacterial isolates were resistant to commonly prescribed antibiotics. Therefore, contaminated notes are identied as potential public health threat, because pathogens can be spread by circulating the notes and become source of infection. Awareness creation is important among public in this regard.

Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation

The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortunately, the bad hygienic quality of the environment during production promotes its contamination by pathogenic germs. The objective of this study is to carry out a second fermentation in order to reduce contamination of Chechim nchabe by pathogens germs during production. To achieve this objective, a survey on the socio-economic data, profile of the producers, production protocol and characteristics of product have been realized. After microbiological analysis of Chechim nchabe, a second fermentation was performed in the laboratory. From the results, it appears that all the producers are women, aged between 51 and 58 years and 87% of them not attending school. The water used for soaking the cassava revealed that 54% of women use river water and 46% spring water. The Chechim nchabe samples collected after traditional production in the 07 Departments of Noun, show average contamination of Enterobacteriaceae, moulds, staphylococci, Escherichia coli and lactic acid bacteria with respective concentrations of 4.7; 4.1; 4.4; 4.7 and 4.8 Log10ufc/mL. However, Chechim nchabe produced in urban areas such as Foumbot and Foumban recorded low contamination compared to that produced in rural areas like Massangam, which were heavily contaminated with Escherichia coli and Enterobacteriaceae. It was also noted that the Chechim nchabe produced in spring water is more contaminated than that produced in river water. The second fermentation for 10 hours of Chechim nchabe in a basin, after 12 hours of traditional fermentation, eliminated all of pathogenic germs from Chechim nchabe. This second fermentation of 10 hours could be a solution to guarantee the sanitary quality of Chechim nchabe before its consumption.

Análise microbiológica da carne comercializada nos açougues da cidade de Nampula, Moçambique / Microbiologiacal analysis of meat sold in the butcheries of Nampula city, Mozambique / Análisis microbiológico de carne vendida en carnicerías de la ciudad de Nampula, Mozambique

As condições higiênico-sanitárias precárias que caracterizam os açougues de Moçambique contribuem para a contaminação de carnes, constituindo um atentado à saúde dos consumidores. Este estudo visou realizar uma análise microbiológica da carne bovina comercializada nos açougues da cidade de Nampula, Moçambique. Foram analisadas, sob padrões laboratoriais ISO, a carne bovina fresca e as zaragatoas de sete açougues licenciados. A análise revelou que 100% das amostras de todos os açougues foram contaminadas por bactérias aeróbias mesófilas, porém, no limite aceitável de contaminação. Cinco açougues apresentaram valores superiores a 1,5 × 106 UFC/g de contaminação. Para Staphylococcus aureus, todas as amostras apresentaram valores superiores a 100 UFC/g; para Escherichia coli, quatro amostras apresentaram valores acima dos limites aceitáveis; e 71% das amostras foram contaminadas por Salmonella spp. Quanto aos utensílios e equipamentos, houve contaminação em 14% das amostras. Assim, recomenda-se a implementação de boas práticas de manipulação de carne nos açougues da cidade de Nampula, de modo a promover a obtenção de carne de qualidade pelos consumidores.

The precarious hygienic-sanitary conditions that characterize the butcheries in Mozambique, contribute to the contamination of meat, which can jeopardize the health of consumers. This study aimed to perform a microbiological analysis of the bovine meat sold in the butcheries of Nampula city, Mozambique. We analyzed, under ISO laboratory standards, bovine meat and swabs from seven licensed butcheries. The analysis revealed that 100% of the samples were contaminated by mesophilic aerobic bacteria; however, the contamination remained within the acceptable range. Five butcheries presented values over 1.5 × 106 CFU/g of contamination. For Staphylococcus aureus, all samples presented values higher than 100 CFU/g; for Escherichia coli, four samples were showed values over the acceptable range; and 71% of the samples were contaminated by Salmonella spp. Regarding utensils and equipment, 14% of the samples were contaminated. Thus, we recommend implementing good meat handling practices in butcheries of Nampula city to promote the obtention of quality meat by consumers.

Las precarias condiciones higiénicas y sanitarias que caracterizan a las carnicerías en Mozambique contribuyen a la promoción de la contaminación de la carne, constituyendo un ataque a la salud de los consumidores. Este estudio tuvo el objetivo de realizar análisis microbiológico de carne vacuna vendida en carnicerías de la ciudad de Nampula, Mozambique. Se analizó, bajo patrones de laboratorio ISO, carne vacuna fresca e hisopos de siete carnicerías. El análisis reveló que el 100% de las muestras estaban contaminadas por bacterias aerobias mesófilas en todas las carnicerías, pero dentro del límite aceptable de contaminación. Cinco carnicerías presentaron valores superiores a 1,5 × 106 UFC/g de contaminación. Para Staphylococcus aureus, todas las muestras presentaron valores superiores a 100 UFC/g; para Escherichia coli, cuatro muestras presentaron valores por encima de los límites aceptables; mientras que el 71% de las muestras estaban contaminadas por Salmonella spp. En las muestras de utensilios y equipos hubo contaminación en un 14%. Por lo que se recomienda implementar buenas prácticas de manejo de carne en las carnicerías de la ciudad de Nampula, con el fin de promover la adquisición de carne de calidad para los consumidores.

Control microbiológico de alimentos en la vía pública en Cuenca, Ecuador

El comercio ambulante de alimentos listos para el consumo ha crecido exponencialmente a nivel mundial. Sin embargo, la falta de condiciones óptimas de preparación y expendio de estos alimentos pueden afectar su inocuidad. El objetivo de este estudio fue evaluar la calidad microbiológica de 19 tipos de alimentos (n= 417), con y sin tratamiento térmico, expendidos en espacios públicos en Cuenca, Ecuador. Según el grupo de alimentos, se analizaron aerobios mesófilos, coliformes/Escherichia coli, mohos y levaduras, Staphylococcus aureus, Salmonella, Listeria spp., Clostridium perfringes y Vibrio parahaemolyticus. Para la identificación y recuento de los microorganismos se aplicaron normativas nacionales y, en casos de ausencia, se adoptaron normas de otros países. Como resultado, el 55,4% de las muestras se consideraron no aptas para el consumo. S. aureus fue el microorganismo patógeno presuntivo de mayor prevalencia (81,7%). El incumplimiento de las normativas fue significativamente mayor entre los alimentos sin tratamiento térmico (54,1%) en comparación con aquellos térmicamente tratados (24%) y los que combinan ingredientes con y sin tratamiento (21,9%) (p<0,001). Se destaca el alto porcentaje de incumplimiento de alimentos sin tratamiento térmico que son manipulados en su preparación, como los jugos. Además, se observó que el tratamiento térmico no garantizó la inocuidad, sugiriendo una posible recontaminación del alimento luego de su preparación hasta su expendio y consumo, por medios ambientales y/o adición de otros ingredientes contaminados. Este estudio recalca la necesidad de acciones concretas con este sector, basados principalmente en capacitación, infraestructura e inclusión, para garantizar la salud de los consumidores.

Street-vending trade in ready-to-eat foods has grown exponentially, worldwide. However, the lack of optimal conditions for the preparation and sale of these foods can affect their safety. The objective of this study was to evaluate the microbiological quality of 19 types of foods (n= 417), with and without heat treatment, sold in public spaces in Cuenca, Ecuador. According to the food group, mesophilic aerobes, coliforms/Escherichia coli, molds and yeasts, Staphylococcus aureus, Salmonella, Listeria spp., Clostridium perfringens, and Vibrio parahaemolyticus were examined. For microorganisms identification and counting, national regulations were applied and, in cases of absence, regulations from other countries were adopted. As a result, 55,4% of the samples were considered inadequate for consumption. S. aureus was the most prevalent presumptive pathogenic microorganism (81.7%). Non-compliance with regulations was significantly higher among foods without heat treatment (54.1%) compared to those heat treated (24%) and those that combine ingredients with and without treatment (21.9%) (p<0.001). The high percentage of non-compliance with foods without heat treatment that is handled for preparation, such as juices, stands out. In addition, it was observed that the heat treatment did not guarantee safety, suggesting possible food recontamination after preparation until sale and consumption, due to environmental means and/or the addition of other contaminated ingredients. This study emphasizes the need for concrete actions in this sector, mainly based on training, infrastructure, and inclusion, to guarantee consumers' health.

ÉVALUATION DES RISQUES DE CONTAMINATION DE L'ENVIRONNEMENT ET DES HUMAINS PAR LES PRATIQUES D'UTILISATION DES PESTICIDES DANS LA PRODUCTION DES LÉGUMES À MBANZA – NGUNGU (RDC)

The objective of this study was to assess the knowledge and practices of market gardeners in Mbanza – Ngungu regarding the use of pesticides, but also to consider the risks of contamination of the environment and related humans. To do this, surveys were conducted with 111 market gardeners in the study area, randomly selected and distributed in six market gardening sites, on the use of pesticides. The results obtained reveal the use of certain pesticides canceled in the DRC and the EU; a lack of supervision and training of market gardeners on pesticide management; poor management of pesticides considering the observed aspects; the appearance of signs of pesticide poisoning in some market gardeners; the decrease in amphibians (toad) and clarias in the Loma site, a fact attributed to the excessive use of pesticides; the involvement of children in the management of these products which are so dangerous for them. In order to reduce the risk of intoxication of market gardeners and consumers of vegetables, and of environmental pollution, it is already urgent and important that a certain number of suitable measures, in the immediate future, be taken by political and administrative decision-makers and to promote the training of market gardeners in Mbanza - Ngungu for the judicious use of pesticides.

Assessment Of Groundwater Quality - A Case Study

The shortage and contamination of sources of surface water, as well as the increasing demand for agricultural practices, groundwater is important for many domestic, commercial, and industrial purposes. Human health and agricultural yields were significantly affected either by quality and concentration levels of groundwater. 25 groundwater samples were used in this study, which has been conducted in five different mandals of the Palnadu region. The samples were obtained from a variety of bore wells using the random sampling method, and the physical and chemical characteristics of water quality parameters were evaluated. The study covered the maximum amount of groundwater in the five mandals of Nuzendla, Vinukonda, Savalyapuram, Romicharla and Ipur as well as the suitable treatment methods for trying to turn the water in to the potable form.