Food service environmental contamination by Bacillus cereus
This study reports an evaluation performed at Food Service Federal University Viçosa in Southeast Brazil, as a contribution to estimate the risks that users of similar public food services are exposed to, by identifying environmental surface areas from which Bacillus cereus may be transferred to foo...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Brasil |
| Institución: | Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
| Repositorio: | Revista de Nutrição |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.puc-campinas.edu.br:article/9188 |
| Acceso en línea: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9188 |
| Access Level: | acceso abierto |
| Palabra clave: | Bacillus cereus bacterial contamination hygiene food microbiology institutional feeding contaminação bacteriana higiene microbiologia de alimentos alimentação institucional |
| Sumario: | This study reports an evaluation performed at Food Service Federal University Viçosa in Southeast Brazil, as a contribution to estimate the risks that users of similar public food services are exposed to, by identifying environmental surface areas from which Bacillus cereus may be transferred to food. Samples have been collected in order to evaluate the environmental contamination, using the “swab” technique and surface platting in MYP agar, for expressing the number of CFU/cm2 in 24 stainless steel tables that may have contact with raw or cooked foods. Each table was analyzed twice. Although some samples did not exhibit contamination(73%), counts up to 60 CFU/cm2 were found, with the higher values being obtained from the vegetable pre-preparation section samples. The presence of this pathogen reinforces the need of using adequate sanitary procedures, especially in places where contamination may occur in ready to eat foods, in order to prevent food borne disease outbreaks due to the microrganism. |
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