Underlying factors influencing street food vendors' implementation of food safety behaviours

This study aimed to determine the underlying factors influencing street food vendors' implementation of food safety behaviours related to food handling. A questionnaire based on the Theory of Planned Behaviour was applied to 303 street food vendors in Southern Brazil. Open-ended questions identified that consequences related to consumers were important factors influencing street food vendors' food safety behaviour. Also, water supply and lack of water were identified, respectively, as possible facilitators and barriers to carry out food safety behaviours such as handwashing and cleaning the shelf used to prepare food. Optimistic bias was identified and the majority of street food vendors gave positive results related to perceived behavioural control, subjective norm, attitude and behavioural intention. Improvements are needed in government regulation, infrastructure and food safety training for this sector, with measures that reflect and are adapted to the street food environment.

Este estudio tuvo como objetivo determinar los factores subyacentes que influyen en la implementación del comportamiento de seguridad de los alimentos en la manipulación de alimentos por vendedores ambulantes de alimentos. Se aplicó un cuestionario basado en la Teoría del Comportamiento Planificado a 303 vendedores ambulantes de alimentos en el sur de Brasil. Las preguntas abiertas identificaron que las consecuencias relacionadas con los consumidores eran factores importantes que influían en el comportamiento de seguridad de los alimentos por parte de los vendedores ambulantes de alimentos. También se identificaron el suministro de agua y la falta de agua, respectivamente, como posibles facilitadores y barreras para realizar comportamientos de seguridad de los alimentos como lavarse las manos y limpiar la mesa de trabajo que utilizan para preparar los alimentos. Se identificó sesgo optimista y la mayoría de los vendedores ambulantes de alimentos dieron resultados positivos relacionados con el control conductual percibido, la norma subjetiva, la actitud y la intención de comportamiento. Se necesitan mejoras en la regulación gubernamental, la infraestructura y la capacitación en seguridad de los alimentos para el sector, con medidas que reflejen y se adapten al entorno de la comida callejera.

Análise dos Roteiros de Inspeção de Nutrição Enteral aplicados em um hospital público no Sul do Brasil / Analysis of Enteral Nutrition Inspection Routes applied in a public hospital in Southern Brazil

Introdução: O propósito da Nutrição Enteral, por meio da dieta enteral, é prover nutrientes essenciais para a manutenção e o desenvolvimento físico, em situações em que a alimentação oral não é possível. Locais de uso coletivo, como hospitais, apresentam riscos aumentados de contaminação dos alimentos quando as condições sanitárias não são adequadas. A inspeção das atividades em Nutrição Enteral nesses locais contribui na qualidade do cuidado nutricional e na reabilitação dos pacientes. Objetivos: Avaliar a adequação das Boas Práticas em Nutrição Enteral e a ocorrência de contaminações microbiológicas na produção e administração da dieta enteral. Métodos: O hospital foi avaliado quanto ao atendimento às Boas Práticas de Preparação e Administração em Nutrição Enteral. Foram avaliadas as condições de armazenamento, manipulação e distribuição por meio de analises microbiológica e aferições de tempo e temperatura da dieta enteral. Foi analisado a potabilidade da água utilizada para hidratação dos pacientes em Nutrição Enteral. Resultados: O atendimento à legislação quanto às Boas Práticas de Preparação e de Administração em Nutrição Enteral foi de 59,5% e de 43,2%, respectivamente. A dieta enteral revelou contagens de mesofilos, bolores e leveduras acima do permitido pelas legislações. Os valores médios de tempo e temperatura durante a distribuição das dietas apresentaramse acima dos parâmetros estabelecidos. As amostras de água encontraram-se potável para o consumo humano. Discussão: A dieta enteral pode ter sofrido falhas higiênicosanitárias durante sua fabricação industrial, no armazenamento hospitalar, por meio de utensílios e ambiente contaminados ou durante o processo de manipulação. As aferições da temperatura demonstraram que os protocolos do Serviço de Nutrição e da legislação vigente não são seguidos. O tempo entre a manipulação e a administração da dieta deve ser estabelecido e controlado, para que se mantenham as propriedades nutricionais e a segurança microbiológica do alimento, e o cumprimento dos horários das praticas clinicas. A potabilidade da água demonstra a qualidade do serviço prestado e previne a ocorrências ou agravamento de doenças, especialmente aquelas relacionadas a distúrbios gastrointestinais. Conclusões: É necessária a adequação dos Serviços de Nutrição e de Enfermagem à legislação para Nutrição Entera (AU)

Introduction: The purpose of enteral nutrition via the enteral diet is to provide essential nutrients to maintain the physical and, in situations where oral feeding is not possible. Places of collective use, such as hospitals, have increased the risks of food contamination when sanitation is inadequate. The inspection activities in Enteral Nutrition in these locations contributes to the quality of nutritional care and rehabilitation of patients. Goals: Assess the adequacy of Good Practices in Enteral Nutrition and the occurrence of microbiological contamination in the production and administration of enteral diet. Methods: The hospital was evaluated for compliance with Good Practices Preparation and Management Enteral Nutrition. The storage conditions were evaluated, manipulation and distribution through microbiological analyzes and measurements of time and temperature of enteral diet. It analyzed the potability of water used for hydration of patients in Enteral Nutrition. Results: The legal compliance as the Good Practices Preparation and Administration in Enteral Nutrition was 59.5% and 43.2%, respectively. The enteral diet revealed mesophilic counts, molds and yeasts above the permitted by legislation. The average values of time and temperature during distribution diets were above the established parameters. Water samples met safe for human cosumption. Discussion: The enteral diet may have suffered hygienic and sanitary failures during its industrial manufacturing, hospital storage, through utensils and contaminated environment or during the handling process. Measurements of temperature showed that the protocols of the Nutrition Service and the applicable law are not followed. The time between the handling and administration of the diet should be established and controlled, in order to maintain the nutritional properties and microbiological safety of food, and compliance with the timing of clinical practices. The potability of water demonstrates the quality of service and prevents the occurrence or worsening of diseases, especially those related to gastrointestinal disorders. Conclusions: It requires the adequacy of Nutrition Services and Nursing legislation for Enteral Nutrition (AU)

MICROBIOLOGICAL ASSESSMENT OF LETTUCE SALADS AND ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS SPP.

INTRODUCTION: self-service restaurants in which food is served ready to be consumed are liable to have some products contaminated by pathogenic microorganisms causing food-transmitted diseases. AIM: evaluates the microbiological quality of lettuce salads in restaurants in Pelotas RS Brazil by counts of thermo-tolerant coliforms, E. coli, Staphylococcus spp. and detection of Salmonella spp. Antimicrobial resistance of Staphylococcus spp. isolates are also assessed. METHODS: thirty-six samples of lettuce salads were collected from nine restaurants and thermotolerant coliforms, Escherichia coli and Staphylococcus spp. were quantified, coupled to a research on Salmonella spp., following methodology by the Bacteriological Analytical Manual. Staphylococcus spp. isolates underwent antimicrobial resistance test by the disc-diffusion method. RESULTS AND DISCUSSION: results showed that 61.1% of the salad samples contained more thermotolerant coliforms than allowed by Brazilian legislation and E. coli was confirmed in 5.6% of the samples. Positive and negative coagulase Staphylococcus occurred respectively in 5.6% and 77.8% of isolates, but no sample had Salmonella spp. Further, 56.7% of the thirty isolates of Staphylococcus spp. tested were resistant to penicillin; 46.7% to oxacillin; 26.7% to erythromycin and 23.3% were multi- resistant. CONCLUSION: inadequate quality of the salad was due to pathogenic microorganisms, while Staphylococcus spp. isolates had a high percentage of antimicrobial resistance.

Introducción: la procura por estabelecimientos que ofrecen alimentos prontos para consumo ha aumentado, sin embrago, los alimentos disponibles en estos locales pueden estar contaminados con microorganismos patogénicos, pudiendo causar enfermedades transmitidas por alimentos. Objetivos: evaluar la calidad microbiológica de las ensaladas de lechuga en los restaurantes de Pelotas RS Brasil, a través de los recuentos de coliformes termotolerantes, Escherichia coli, Staphylococcus spp. y la detección de Salmonella spp. Resistencia a los antimicrobianos de Staphylococcus spp. también se evalúan. Métodos: fueron colectadas 36 muestras de ensaladas de lechuga en nueve restaurantes y realizada la cuantificación de coliformes termotolerantes, Escherichia coli y Staphylococcus spp. e investigación de Salmonella spp., siguiendo la metodología del Bacteriological Analytical Manual. Los aislados de Staphylococcus spp. fueron sometidos al examen de resistencia a antimicrobianos por el método de difusión con discos. Resultados y discusión: de las 36 muestras de ensalada de lechuga, 61,1% presentaron cuantificación de coliformes termotolerantes superiores a lo permitido por la legislación brasileña, y hubo confirmación de E. coli en 5,6% de las muestras. La cuantificación de Staphylococcus coagulasa positiva representó 5,6% de los aislados y Staphylococcus coagulasa negativa representó 77,8%. Todas las muestras presentaron ausencia de Salmonella spp. De los 30 aislados de Staphylococcus spp. examinados, 56,7% fueron resistentes a penicilina, 46,7% a oxacilina, 26,7% a eritromicina y 23,3% fueron multirresistentes. Conclusión: la calidad microbiológica de las ensaladas de lechuga se mostró inadecuada debido a la presencia de microorganismos patogénicos, y los aislados de Staphylococcus spp. presentaron elevado porcentaje de resistencia antimicrobiana.

Microbiological assessment of lettuce salads and antimicrobial resistance of Staphylococcus spp / Evalución microbiológica de ensaladas de lechuga y perfil de resistencia antimicrobiana de staphylococcus spp

Introduction: self-service restaurants in which food is served ready to be consumed are liable to have some products contaminated by pathogenic microorganisms causing food-transmitted diseases. Aim: evaluates the microbiological quality of lettuce salads in restaurants in Pelotas RS Brazil by counts of thermo-tolerant coliforms, E. coli, Staphylococcus spp. and detection of Salmonella spp. Antimicrobial resistance of Staphylococcus spp. isolates are also assessed. Methods: thirty-six samples of lettuce salads were collected from nine restaurants and thermotolerant coliforms, Escherichia coli and Staphylococcus spp. were quantified, coupled to a research on Salmonella spp., following methodology by the Bacteriological Analytical Manual. Staphylococcus spp. isolates underwent antimicrobial resistance test by the disc-diffusion method. Results and discussion: results showed that 61.1% of the salad samples contained more thermotolerant coliforms than allowed by Brazilian legislation and E. coli was confirmed in 5.6% of the samples. Positive and negative coagulase Staphylococcus occurred respectively in 5.6% and 77.8% of isolates, but no sample had Salmonella spp. Further, 56.7% of the thirty isolates of Staphylococcus spp. tested were resistant to penicillin; 46.7% to oxacillin; 26.7% to erythromycin and 23.3% were multi-resistant. Conclusion: inadequate quality of the salad was due to pathogenic microorganisms, while Staphylococcus spp. isolates had a high percentage of antimicrobial resistance (AU)

Introducción: la procura por estabelecimientos que ofrecen alimentos prontos para consumo ha aumentado, sin embrago, los alimentos disponibles en estos locales pueden estar contaminados con microorganismos patogénicos, pudiendo causar enfermedades transmitidas por alimentos. Objetivos: evaluar la calidad microbiológica de las ensaladas de lechuga en los restaurantes de Pelotas RS Brasil, a través de los recuentos de coliformes termotolerantes, Escherichia coli, Staphylococcus spp. y la detección de Salmonella spp. Resistencia a los antimicrobianos de Staphylococcus spp. también se evalúan. Métodos: fueron colectadas 36 muestras de ensaladas de lechuga en nueve restaurantes y realizada la cuantificación de coliformes termotolerantes, Escherichia coli y Staphylococcus spp. e investigación de Salmonella spp., siguiendo la metodología del Bacteriological Analytical Manual. Los aislados de Staphylococcus spp. fueron sometidos al examen de resistencia a antimicrobianos por el método de difusión con discos. Resultados y discusión: de las 36 muestras de ensalada de lechuga, 61,1% presentaron cuantificación de coliformes termotolerantes superiores a lo permitido por la legislación brasileña, y hubo confirmación de E. coli en 5,6% de las muestras. La cuantificación de Staphylococcus coagulasa positiva representó 5,6% de los aislados y Staphylococcus coagulasa negativa representó 77,8%. Todas las muestras presentaron ausencia de Salmonella spp. De los 30 aislados de Staphylococcus spp. examinados, 56,7% fueron resistentes a penicilina, 46,7% a oxacilina, 26,7% a eritromicina y 23,3% fueron multirresistentes. Conclusión: la calidad microbiológica de las ensaladas de lechuga se mostró inadecuada debido a la presencia de microorganismos patogénicos, y los aislados de Staphylococcus spp. presentaron elevado porcentaje de resistencia antimicrobiana (AU)

Sanitary quality, occurrence and identification of Staphylococcus sp. in food services.

Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

Sanitary quality, occurrence and identification of Staphylococcus sp: in food services

Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121 Staphylococcus isolates tested. Staphylococci coagulase-negative species were predominant in the foods, equipment and surfaces. In food handlers and foods, the predominant species was Staphylococcus epidermidis. Twelve different genotypes were found after PCR for the classical enterotoxin genes. The seb gene (19.8%) was the most prevalent among all Staphylococcus sp. Both coagulase-positive and coagulase-negative Staphylococci showed some of the genes of the enterotoxins tested. We conclude that there are hygienic and sanitary deficiencies in the food services analyzed. Although coagulase-positive Staphylococci have not been present in foods there is a wide dispersion of enterotoxigenic coagulase-negative Staphylococci in the environment and in the foods analyzed, indicating a risk to consumer health.

Molecular analysis of the iap gene of Listeria monocytogenes isolated from cheeses in Rio Grande do Sul, Brazil

The polymorphic region sequences in the iap gene were analyzed in 25 strains of Listeria monocytogenes isolated from cheeses in the state of Rio Grande do Sul, and compared with reference strains. This investigation distinguished two clusters of L. monocytogenes: I (20 strains) and II (5 strains).

A seqüência da região polimórfica do gene iap foi analisada em 25 cepas de Listeria monocytogenes isoladas de queijo no Estado do Rio Grande do Sul e comparadas com cepas referências. Esta investigação distinguiu L. monocytogenes em dois grupos: I (20 cepas) e II (5 cepas).

Molecular analysis of the iap gene of Listeria monocytogenes isolated from cheeses in rio grande do Sul, Brazil.

The polymorphic region sequences in the iap gene were analyzed in 25 strains of Listeria monocytogenes isolated from cheeses in the state of Rio Grande do Sul, and compared with reference strains. This investigation distinguished two clusters of L. monocytogenes: I (20 strains) and II (5 strains).

Qualidade bacteriológica de queijos artesanais comercializados em estradas do litoral norte do Rio Grande do Sul, Brasil / Bacteriological quality of homemade cheeses commercialised in roads of the northern coast of Rio Grande do Sul, Brazil

O consumo de queijo artesanal, vendido em estabelecimentos de beira de estrada, é comum no Estado do Rio Grande do Sul. Geralmente estes produtos não são fabricados em acordo com as boas normas de fabricação e podem constituir perigo à saúde do consumidor. Objetivou-se, com o presente trabalho, verificar a qualidade bacteriológica de queijos artesanais comercializados em estradas litorâneas por meio da contagem de coliformes e pesquisa de Listeria spp. e Brucella spp. Foram analisados 80 queijos, sendo 62 do tipo Colonial, dez do tipo Provolone, seis do tipo Ricota e dois do tipo Caccio Cavallo. No momento da coleta, 71 por cento das amostras não estavam sob refrigeração. Todas as amostras apresentaram contagens de coliformes totais e, destas, 62 foram testadas para a presença de coliformes fecais. Um total de 84 por cento das amostras apresentou contagens de coliformes fecais acima de 2,73- 3,7 log.UFC g- 1 (de 500 a 5000UFC mL-1), previsto como limite máximo a ser encontrado em queijos. Dos 29 estabelecimentos, 27 tinham produtos fora destes limites. Das 80 amostras, 16 por cento continham Listeria spp., sendo 3,7 por cento identificadas como Listeria monocytogenes. As estações do ano influenciaram no isolamento de Listeria spp., sendo a primavera considerada a estação do ano com maior número de isolados. Brucella spp. não foram isoladas nas 80 amostras de queijos analisadas. A alta freqüência de coliformes fecais e a presença de L. monocytogenes revelam que o consumo destes queijos constitui perigo de infecção à população em geral e especialmente àquelas pessoas imunocomprometidas.

The consumption of homemade cheese, which is sold in little shops along the road, is very common in the state of Rio Grande do Sul, Brazil. Generally, these products are not manufactured according to the good hygiene guidelines; and may be a risk to the consumersÆ health. The aim of this research was the assessment of the bacteriological quality of homemade cheese sold in the region along the northern coast of Rio Grande do Sul. Cheese samples were taken and total and faecal coliform counting per gram sample were established. The samples were also examined for the presence of Listeria spp. and Brucella spp. In total, 80 samples, from 29 commercial establishments were analysed, of which 62 of Colonial type; 10, of Provolone; 6 of Ricotta and 2, of Cacciocavallo type. At the moment of sampling, 71 percent of them were not stored under refrigeration conditions. In all the samples the presence of total coliform could be demonstrated and 62 of these were tested for the presence of faecal coliforms. In 84 percent of the samples more then 2.73 - 3.7log.UFC g- 1 (from 500 to 5000UFC mL-1) of faecal coliform could be demonstrated, with is considered the maximum limit still allowed to be present in cheese samples. Of the 29 establishments analysed, 27 had products with coliforms counts above these limits. Of the 80 samples, 16 percent had Listeria sp., of which 3.7 percent were identified as Listeria monocytogenes. A correlation was found between the season and the isolation of Listeria spp.: in the spring the highest number was detected. Brucella spp. could not be detected in the 80 samples analysed. The high frequency of faecal coliforms and the presence of L. monocytogenes revealed that the consumption of these homemade cheeses can become a risk of infection to the population, especially for immunocompromised persons.