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

Brazilian Journal of Microbiology

Jozi Fagundes De Mello²  Laura Braga Da Rocha¹  Ester Souza Lopes¹  Jeverson Frazzon¹  Marisa Da Costa¹ 

[1],Universidade Federal de Pelotas Departamento de Nutrição, Faculdade de Nutrição Pelotas RS ,Brazil

关键词: food service;    sanitary quality;    Staphylococcus sp.;    Staphylococcal enterotoxin;   

DOI  :  10.1590/S1517-83822014000300036

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License