Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877543" target="_blank" >RIV/62157124:16270/19:43877543 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/19:00110463 RIV/00027162:_____/19:N0000069

Result on the web

<a href="https://jfoodprotection.org/doi/pdf/10.4315/0362-028X.JFP-18-338" target="_blank" >https://jfoodprotection.org/doi/pdf/10.4315/0362-028X.JFP-18-338</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.4315/0362-028X.JFP-18-338" target="_blank" >10.4315/0362-028X.JFP-18-338</a>

Result language

angličtina

Original language name

Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic

Original language description

The aim of this study was to investigate the occurrence of foodborne agents at food service facilities in the Czech Republic. The sampling, performed from April 2016 to November 2017, focused on the microbiological monitoring of the environment at the establishment (EFS; n = 298) and the hands of staff (HFS; n = 159). The analysis targeted the presence of the following bacteria: Escherichia coli (focusing on the presence of Shiga toxigenic E. coli), Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Campylobacter spp. A swab method using sterile abrasive sponges was used to detect bacteria in EFS; a glove-juice method was used to monitor microbial contamination on HFS. The presence of E. coli was confirmed in 11.8% of samples (12.4%, EFS; 10.7%, HFS; P = 0.650). The presence of Shiga toxigenic E. coli was not confirmed in the samples. B. cereus was detected most frequently, in 39.6% of all samples taken (44.6%, EFS; 30.2%, HFS; P = 0.003). S. aureus was detected in 17.9% of samples (17.4%, EFS; 18.9%, HFS; P = 0.703). Of S. aureus isolates, 58.5% were found to be positive for the presence of genes producing staphylococcal enterotoxins (70%, HFS; 52.0%, EFS). L. monocytogenes was detected in only one sample (0.2%; EFS). The presence of Salmonella spp. and Campylobacter spp. was not confirmed. The occurrence of B. cereus, S. aureus, and E. coli was dependent on the season of the year. B. cereus and S. aureus occurred less frequently in the summer months, although E. coli was recorded more frequently. B. cereus, S. aureus, and E. coli were detected in almost half of the tested samples. The relatively high percentage of B. cereus and S. aureus isolates from EFS corresponded with the model in the final European Food Safety Authority reports on the occurrence of foodborne disease outbreaks in the European Union. Managers of food service facilities should focus on reducing the occurrence of B. cereus and S. aureus.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Protection

ISSN

0362-028X

e-ISSN

—

Volume of the periodical

82

Issue of the periodical within the volume

7

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

1096-1103

UT code for WoS article

000472723100001

EID of the result in the Scopus database

2-s2.0-85068885706