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Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers' hands in mass catering: Comparison of the glove juice and swab methods

Identifikátory výsledku

  • Kód výsledku v IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F22%3A00125360" target="_blank" >RIV/00216224:14310/22:00125360 - isvavai.cz</a>

  • Nalezeny alternativní kódy

    RIV/62157124:16270/22:43880079

  • Výsledek na webu

    <a href="https://www.sciencedirect.com/science/article/pii/S0956713521007052?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713521007052?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodcont.2021.108567" target="_blank" >10.1016/j.foodcont.2021.108567</a>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers' hands in mass catering: Comparison of the glove juice and swab methods

  • Popis výsledku v původním jazyce

    Evaluation and repeated monitoring of a range of indicators reflecting hand hygiene practices in food handlers are of crucial importance to prevent foodborne outbreaks. There are several methods for assessing microbial contamination of the hands; however, these methods might provide inconsistent results depending on the microorganisms present. Therefore, we assessed the variability in total microbial counts and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on the hands of food handlers at three catering establishments (two staff canteens and one school canteen) using two sampling techniques. In total, 63 and 61 samples were obtained using the swab (cellulose sponge sticks [SS]) and glove juice (GJ) methods, respectively. The GJ method provided significantly higher values of total microbial contamination than the SS method (P &lt; 0.001). Conversely, swabbing appeared to be more sensitive in the detection of B. cereus s. l. (SS, 73.0% vs GJ, 8.2%, P &lt; 0.001) and S. aureus (SS, 27.0% vs GJ, 8.2%, P = 0.009). E. coli was detected only once (1.6%) by the SS method. Moreover, the possible contribution of the food handlers to the spread of pathogenic bacteria was evaluated. B. cereus s. l. was detected in 41.1% of the samples. All isolates (100%) carried at least one or more enterotoxin gene, confirming the high pathogenic potential of B. cereus s. l. In addition, S. aureus was found in 17.7% of the samples with the dominant seg and sei (23.1%) staphylococcal enterotoxin gene combination. In conclusion, the GJ method appears to be more effective for total microbial count evaluation, while the SS method is preferred for recovering foodborne pathogens. From the viewpoint of food safety, it is necessary to identify virulence determinants of the isolates to obtain further insights into their pathogenic potential.

  • Název v anglickém jazyce

    Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers' hands in mass catering: Comparison of the glove juice and swab methods

  • Popis výsledku anglicky

    Evaluation and repeated monitoring of a range of indicators reflecting hand hygiene practices in food handlers are of crucial importance to prevent foodborne outbreaks. There are several methods for assessing microbial contamination of the hands; however, these methods might provide inconsistent results depending on the microorganisms present. Therefore, we assessed the variability in total microbial counts and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on the hands of food handlers at three catering establishments (two staff canteens and one school canteen) using two sampling techniques. In total, 63 and 61 samples were obtained using the swab (cellulose sponge sticks [SS]) and glove juice (GJ) methods, respectively. The GJ method provided significantly higher values of total microbial contamination than the SS method (P &lt; 0.001). Conversely, swabbing appeared to be more sensitive in the detection of B. cereus s. l. (SS, 73.0% vs GJ, 8.2%, P &lt; 0.001) and S. aureus (SS, 27.0% vs GJ, 8.2%, P = 0.009). E. coli was detected only once (1.6%) by the SS method. Moreover, the possible contribution of the food handlers to the spread of pathogenic bacteria was evaluated. B. cereus s. l. was detected in 41.1% of the samples. All isolates (100%) carried at least one or more enterotoxin gene, confirming the high pathogenic potential of B. cereus s. l. In addition, S. aureus was found in 17.7% of the samples with the dominant seg and sei (23.1%) staphylococcal enterotoxin gene combination. In conclusion, the GJ method appears to be more effective for total microbial count evaluation, while the SS method is preferred for recovering foodborne pathogens. From the viewpoint of food safety, it is necessary to identify virulence determinants of the isolates to obtain further insights into their pathogenic potential.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

  • Návaznosti

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Ostatní

  • Rok uplatnění

    2022

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Food Control

  • ISSN

    0956-7135

  • e-ISSN

  • Svazek periodika

    133

  • Číslo periodika v rámci svazku

    March 2022

  • Stát vydavatele periodika

    GB - Spojené království Velké Británie a Severního Irska

  • Počet stran výsledku

    8

  • Strana od-do

    1-8

  • Kód UT WoS článku

    000710517700014

  • EID výsledku v databázi Scopus

    2-s2.0-85116900676