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Foodborne microorganisms harbor and adheres itself to the food material and surrounding surfaces for a long time and influence the food quality and consumers health. Among these microbes the presence of Enteric indicator bacteria in food premises confers the indication of entero-pathogens, i.e. E. coli, Salmonella, Shigella and Campylobacters that could cause severe systemic infections in consumers. In this study, the hygienic status of confectionery and supplementary food processing facility was evaluated. A total of 10497 examinations were performed on 3499 swab samples collected from food premises and handlers for the analysis of Enteric indicator bacteria. From swabs, 1277 (12.2%) isolates were identified in which Enterobacteriaceae were found with higher frequency 604 (47.3%) followed by Coliforms 293 (30.8%) and Escherichia coli 280 (21.9%) respectively. The mean count (CFU/cm 2) was found maximum for plain surfaces (floors, walls and door), while the lowest was for equipment and machinery. Overall isolates percent prevalence was determined where Enterobacteriaceae were 47%, Coliforms 31% and Escherichia coli 22%. Majority of the floor surfaces were highly contaminated, where washing and sanitation practices were observed to be inappropriate. Worker hygiene status was lacking essential food safety and hygiene standards. In general, the Enteric bacteria were found with higher ratio, that could affect the food quality and quantity both to a greater extent with some influences on consumers health.

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WSN 49(2) (2016) 192-203 EISSN 2392-2192

Detection and enumeration of Enteric bacteria

associated with food handlers and surfaces of food

manufacturing industry located in Hub city, Pakistan

Razim Alia, *, Amir Hayatb, Madiha Fatimaa, Muhammad Nomanc

a Department of Biotechnology / Microbiology, Faculty of Sciences, University of Karachi,

Karachi 75270, Pakistan

b IARSCS, Faculty of Natural Sciences, University of Sindh, Jamshoro 76080, Pakistan

c Microbiology Laboratories, Qarshi Research International (Pvt.) Ltd., Hattar, Haripur, Pakistan

*E-mail address: razimalikhan@gmail.com

ABSTRACT

Foodborne microorganisms harbor and adheres itself to the food material and surrounding

surfaces for a long time and influence the food quality and consumers health. Among these microbes

the presence of Enteric indicator bacteria in food premises confers the indication of entero-pathogens,

i.e. E. coli, Salmonella, Shigella and Campylobacters that could cause severe systemic infections in

consumers. In this study, the hygienic status of confectionery and supplementary food processing

facility was evaluated. A total of 10497 examinations were performed on 3499 swab samples collected

from food premises and handlers for the analysis of Enteric indicator bacteria. From swabs, 1277

(12.2%) isolates were identified in which Enterobacteriaceae were found with higher frequency 604

(47.3%) followed by Coliforms 293 (30.8%) and Escherichia coli 280 (21.9%) respectively. The mean

count (CFU/cm2) was found maximum for plain surfaces (floors, walls and door), while the lowest

was for equipment and machinery. Overall isolates percent prevalence was determined where

Enterobacteriaceae were 47%, Coliforms 31% and Escherichia coli 22%. Majority of the floor

surfaces were highly contaminated, where washing and sanitation practices were observed to be

inappropriate. Worker hygiene status was lacking essential food safety and hygiene standards. In

general, the Enteric bacteria were found with higher ratio, that could affect the food quality and

quantity both to a greater extent with some influences on consumers health.

Keywords: Enterobacteriaceae; Foodborne microbes; Hygiene; Surface contamination; Food handlers;

E. coli; Sanitation

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1. INTRODUCTION

There are various types of foodborne micro-flora (pathogenic or non-pathogenic), that

adheres itself to the food contents and surfaces for a long period of time. These

microorganisms play vital role in food degradation, toxification and pathogenicity of

consumers. This confers to affect the food quality and safety of food consumers [1,2]. Among

these microorganisms, some foodborne pathogens cause serious health issues to humans,

especially enteropathogenic Entrobacteriaceae family i.e. Escherichia coli, Salmonella and

Shigella can cause severe infections [3,4]. The causative agents for foodborne diseases are the

ingestion of microbial pathogens, chemicals or biotoxins produced by the microorganisms.

The degree of disease can be accounted by the rate of mortality and morbidity outbreaks,

considering the acute and chronic manifestations or severity that may lead to cause deaths,

illnesses, health abnormalities and economic losses due to these foodborne agents [5,6].

Foodborne illnesses have been a major issue in public health for decades, and food

handlers playing an important part in its transmission. Although there are various sources by

which pathogens can contaminate food, multiply and cause infections in humans, but the

persons who handle the food could be the possible cause of transmission. These food handlers

contribute in food contamination through many ways i.e. serve as a vehicle, negligence or

mishandling of food, incorrect food preparation, personal hygiene, skin, cuts, hair and mouth.

More, improper sanitation of surfaces and equipments may influence the burden of foodborne

microorganisms to a greater extent [5-9]. Several reports have shown that poor personal

hygiene and handling of foodstuffs could lead to various illnesses. CDC identified over 400

food-related infections, in which 20% are due to food handlers [10,11]. Some more studies

have reported that improper or poor handling of foods either in the manufacturing sector or

homes can cause 97% of foodborne infections [12].

Foodborne diseases also affect developed countries and about one third of the world

population has suffered from foodborne infections. Kaferstein and Abdussalam (1999) [27]

reported that in industrialized countries about 10% of the population suffer from foodborne

diseases. However, due to the broad spectrum of foodborne agents and common sharing of

disease symptoms, study on many foodborne illnesses are under evaluation to understand the

type and cause of illnesses. Identification of disease can be made possible by proper

laboratory diagnosis for pathogens or toxins, and considering patients recent history for food

consumption [13-15]. The burden of intestinal enteropathogenic bacteria in foods are affected

by the GMP implementation in manufacturing industries. These microbes can be transmitted

by direct contact with contaminated objects, equipments, raw materials, foods, water and

fecal, or can be transmitted indirectly through surfaces, walls, air, machines, product carrying

bags, buckets and trolleys. Importantly, poor hygienic status and food handlers working in

production area(s) shares key roles in transmitting many intestinal enteropathogenic bacteria.

Fecal-oral and human-to-human routes of transmission have direct impacts on either healthy

individuals or food quality [13,16-19].

The factors or cautions that could play an important role in foodborne illnesses are the

worker training, awareness of handling food and hygiene, correct techniques and

implementation of quality standards in food premises [9]. To control foodborne contaminants,

it is important to improve handlers practices during food manufacturing and processing, and

implement GMP practices recommended by international standards. Generally, washing and

sanitation of hands before handling food-stuffs, wear clean dresses and following

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recommended CIP (cleaning-in-place) protocols for surfaces, machines and other equipments

which have direct or indirect contact with food materials can reduce these contaminants [20-

22]. The aim of this study is to evaluate the hygienic status of food handlers, machinery and

food manufacturing surfaces inside production premises.

2. MATERIALS AND METHODS

2. 1. Sample collection

A total of 3499 microbiological swab samples were randomly collected and analyzed

(Feb 2015 to March 2016) from handlers of food manufacturing industry (confectionery and

supplementary foods) production plant, where they were in direct contact with processing

foods. Other food contact surfaces selected for swab collection were production floors, walls,

machines, doors, packing materials, buckets and bags (Table 1).

Table 1. Swabs samples collection frequency from food handlers and surfaces.

Collected swabs

(n = 3499)

Uniforms, hairnets, hands, papers and shoe

covers

Ball mills, grinders, holding tanks, hoppers,

weighing scales, Air conditions, products

lining/ pipes

RM (raw material) buckets, bags, cups,

trolleys, packaging cartons and wrappers

Sample collection were performed on working days, and for the surety of workers

normal daily routine practices and maintenance of hygienic condition of the production plant,

the concerned department have no idea of planned sampling. Collected swab samples were

analyzed for the detection and enumeration of Enterobacteriaceae (EB), Coliforms and E.

coli. These samples were treated in an ISO accredited lab (ISO/IEC 17025:2005) with

coordination of the department of Microbiology and Biotechnology, University of Karachi

(Pakistan).

Swab samples from selected points or surfaces were collected according to the reference

method ISO 18593 (2004) [26]. Sterile swabs (China) were removed from its coating,

moistened tip in 10 ml sterilized neutralizing buffer peptone water (Oxoid, Hampshire, UK) in

a tube and placed the tip of swab(s) on the surface to be investigated. The area was covered by

a single swab was 20 cm2 while rotating the swab clock and anti-clock wise in thumb verses

forefinger against the selected area at right angles. Collected swabs were aseptically

transferred in a cool box to the laboratory within two hours for further analysis.

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2. 2. Sample preparation, inoculation and incubation

Swab samples in tubes were thoroughly mixed for 30 sec using vortex to make initial

dilutions. These dilutions were serially diluted into further decimals. Each suspension was

further treated on duplicate plates by pour plate method using 1 ml aliquots for the analysis of

desired microorganisms according to the ISO suggested protocols for Enterobacteriaceae,

Coliforms and E. coli respectively [23-25]. All media and reagents used for analysis were of

Oxoid (Hampshire, UK) brand. Pure cultures for positive plating were obtained from the

department of Microbiology University of Karachi.

2. 3. Counting and Identification of colonies

After completion of specified incubation, counting of colonies were performed as

CFU/cm2 of the surface area according to the ISO protocol [26]. Identification and further

confirmation of Enterobacteriaceae, Coliforms and E. coli were performed through

biochemical tests as mentioned in the respective protocols [23-25].

3. RESULTS AND DISCUSSION

The current study was conducted on a total 3499 swab samples collected from food

handlers and production surfaces of the food industry for the presence and enumeration of

Enteric bacteria. Three species of Enteric bacteria have been selected for the evaluation in

swab samples (Enterobacteriaceae, Coliforms and E. coli ). A total of 10495 examinations

were performed on collected swabs in which 1277 (12.2%) Enteric bacterial species were

identified. Out of all species isolated from swabs, Enterobacteriaceae were positive in 604

(47.3%) samples with the highest frequency, Coliforms in 393 (30.8%) and E. coli in 280

(21.9%) samples as shown in Table 2.

The average mean count for Enterobacteriaceae and Coliforms were found highest

(33.6 and 22.6 CFU/cm2 ) for plain surfaces (floors, walls and doors), followed by PPEs (25.6

and 22.6 CFU/cm2) respectively. Average count for E. coli were observed maximum on PPEs

(19.2 CFU/cm2) and plain surfaces (16.5 CFU/cm2) as shown in Figure 1. Standard deviation

was observed with highest value for Enterobacteriaceae (39.9 CFU/cm2) on plain surfaces

and lowest for E. coli (5.3 CFU/cm2) on product carriers.

Highest count for a single swab was observed for Enterobacteriaceae with 290 CFUs

for category-1, 160 CFUs for category-4 and 120 CFUs for category-3 variables respectively

(Figure 2). The lowest detectable count per swab was observed 10 CFU/cm2 for all species in

the study (data not shown). Further, percent count for all detected isolates per each category

variables were also measured as illustrated in Figure 3. Maximum percent count was observed

on floors (29.5%) and raw material bags (22.5%) respectively, while paper sheets, split ACs

and packaging wrappers were found with no detectable count(s). More, overall percent

prevalence of all the three isolates were also determined in positive swabs, where

Enterobacteriaceae were found most frequent 47%, Coliforms 31% and E. coli 22%

respectively as shown in Figure 4.

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Table 2. Prevalence of Enteric isolates (Enterobacteriaceae, Coliforms and E. coli )

associated with food handlers and surfaces of food industry.

No. of detected

isolates/ Percent

No. of individual detected isolates/ Percent

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Fig. 1. Mean count and standard deviation of isolates per category. Bars represent mean count

and doted-lines (blue) represents SD (+).

33,6

25,6

21,6 23,4

22,6 22,6

15,6 18,2

16,5 19,2

13,1 14,6

0,0

10,0

20,0

30,0

40,0

50,0

60,0

70,0

80,0

Plain surfaces Personals care/PPEs Machines/

Equipments Product Carriers

Mean counnt (CFU/cm2 )

Enterobacteriacea

Coliform

E. coli

39.9

12

7.6

17.9

15.3

10.8

24.4

10.9

6.3

18

8.8

5.3

Categories

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290

80

120

160

50 70 50 40 40 50 30 30

0

50

100

150

200

250

300

350

012345

Enterobacteriacea Coliform E. coli

Fig. 2. Maximum observed count (CFU/cm2) for each category: (1) Plain surfaces (2)

Personals care/ PPEs (3) Machines (4) Product carriers.

In discussion, our current study revealed that the majority of floor surfaces were highly

contaminated (29.5%) with Enterobacteriaceae. Physically, practices for floor washing,

cleaning and sanitation were observed insufficient without any set frequency or standard.

Floors were rarely washed with hot water, and very low quality domestic sanitizers were used

for disinfection processes. Gibson et al. (1999) [28] found that the cleaning and washing stage

of sanitation remove 1 log order of total surface microbes. Importantly, Dunsmore et al.

(1981) [29] reported that cleaning phase may remove 99.8% of surface adhered bacteria.

Improper cleaned surfaces having soil and food residues, could inactivate disinfectant action

against bacteria that are present in these particles.

These practices may not remove adhered food residues on surfaces that have been

sourced during production from process materials and can act as a vehicles for bacterial

growth and formation of biofilms on surfaces. At the same time these bacteria could become

the part of processed food and may spoil food or pathogenic for consumers. Our finding for

higher microbial load on surfaces strongly agree with those of previously reported [30,31]. It

was also observed during production that flow of handlers were free without any restriction

within different production premises. So, these workers were playing a major role in cross

contamination of segregated areas. We also reported raw material bags having second highest

percent bacterial count (22.5%) after floors. These bags were residing on the surfaces of

production areas and contributed equally in surface contamination during its inter-

departmental flow while carrying raw food materials for processing. Interestingly, we found

that machines and equipments were contaminated with very less bacterial counts that agrees

with the results obtained by Lehto et al. (2011) [32]. These low counts showed good clean-in-

place (CIP) procedures applied for these premises.

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29,5

19,8

11,7

6,9

3,9

14,1

0,0

11,4

1,9

4,9

1,3 1,3 1,4 2,9

0,0 0,2

17,4

22,5

3,9 5,1

12,0

0,4 0,0

0,0

5,0

10,0

15,0

20,0

25,0

30,0

35,0

Percent

Variables

Fig. 3. Percent prevalence of positive isolates with respect to each variable.

The presence of Coliform counts (32.7%) on hands as shown in Table 2, indicates the

fact that these bacteria have been brought while using the hands as a vehicle from

contaminated materials or fecal, and thus could be the potential source of product

contamination (Oranusi et al., 2013).

Coliforms bacteria also indicates that other highly pathogenic bacteria like Salmonella,

Shigella or E. coli species, i.e. E. coli O157:H7 could also be present and may cause severe

systemic infections [12]. Many other researchers highlighted the role of food handlers as a

threat in transmitting pathogenic bacteria that could contribute in public health illnesses

[5,12,13,33,34].

These problems of handler contamination could be improved while following good

hygienic practice (GHP) standards, proper training and awareness of workers general hands

washing hygiene practices. More, it is also the responsibility of the department head to

improve workers hygiene habits and educate personally through oral speech or posters before

working in food premises.

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Fig. 4. Overall percent prevalence of positive isolates.

4. CONCLUSION

It is concluded from the present study that the hygienic status of the food processing

surfaces, equipments and handlers plays an essential part in microbial contamination of food

that has a direct influence on food quality and consumer health. Further, the findings of

Coliform bacteria indicate the presence of other systemic pathogens like Salmonella, Shigella

and E. coli O157:H7 that could cause severe infections. The inadequate cleaning and

sanitation procedures could not remove adhered food residues on surfaces that can help in

formation of microbial biofilms. So, the reformulation of hygienic policy may require to

improve the product quality and minimize the contamination and consumer health risk.

Moreover, worker training and supervision by qualified professionals is required to ensure the

microbiological free products.

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( Received 20 May 2016; accepted 02 June 2016 )

... These microorganisms play vital role in food degradation, intoxication and pathogenicity in consumers. This confers to affect the food quality and safety of food consumers (Bagge-Ravn et al., 2003;Ali et al., 2016). In the current study, the exoenzyme profiling showed that all the strong biofilm producers were capable of producing major enzymes such as amylase, protease, and lipase and thus were able to diminish the nutrient content of the food samples. ...

Microbial adhesion and biofilm formation on food contact surfaces in the seafood industry pose major problems and risks to human health. Escherichia coli is a common inhabitant of the intestinal tract of humans and animals and can be easily disseminated in different ecosystems through the food chain and water causing serious infection in human beings. The present study attempted to analyse the biofilm forming capacity of 90 E. coli strains isolated from food contact surfaces in seafood pre-processing plants. Quantification of biofilm formation was done by microtiter plate assay. Among them, 20% of the isolates were strong biofilm producers, 26.67% and 13.33% were moderate and weak producers respectively. Biofilm production was not observed in 40% of the isolated E. coli. All the strong biofilm producers were exo-enzyme producers, which is indicative of their capability in reducing the nutritional value of food and causing spoilage. In addition, the distribution of the genes encoding virulence and biofilm functions in strong biofilm forming E. coli isolates were examined. Multiplex PCR analysis revealed the presence of shiga toxin genes stx1 (44.44%), and stx2 (77.78%), intimin (eae, 38.89%) and enterohemolysin genes (hlyA, 66.67%). Biofilm-associated genes, sdiA and rpoS (100%), were most prevalent, while rcsA (55.56%) was least prevalent in strong biofilm producing E. coli strains. Field emission scanning electron microscopy (FESEM) showed that strain with strongest biofilm producing capability by in vitro methods established biofilm on stainless steel, plastic and rubber. The findings of this study revealed that food contact surfaces in seafood pre-processing plant harbors biofilm forming E. coli, indicating chance of contamination of seafood with E.coli and high risk of seafood-related illnesses in humans.

... Proteases representam 90% do comércio mundial de vendas, têm aplicações no processamento de alimentos, panificação, sucos e produção de queijos, propriedades que promovem a predominância dessas enzimas no mercado mundial, estimado em bilhões de dólares. O interesse por essas enzimas está relacionado não somente ao papel vital que exercem nas atividades metabólicas, mas também à ampla utilização em processos industriais (INÁCIO et al., 2015;ALI et al., 2016;RAZZAQ et al., 2019 ...

... Several reports have shown that poor personal hygiene and handling of food stuffs could lead to various illnesses. Center for Disease Control and Prevention (CDC) identified more than 400 food-related infections, among which 20% are due to food handlers [1]. The spread of disease through food handlers is a common and persistent problem worldwide and food handlers may be carrying a wide range of enteric pathogen and have implicated in the transmission of many infections to the public [2]. ...

Objective: The aim of this study was to determine the prevalence of Salmonella and Shigella, antibiotic susceptibility profile and associated factors among food handlers working in food establishment from June to December 2018 at Hawassa city, Southern Ethiopia. Results: Out of the 236 food handlers screened for stool culture, 5 (2.12%) were positive for Salmonella species and all of them were negative for Shigella species. All Salmonella species isolated were susceptible to ciprofloxacin and ceftriaxone but among the five isolated Salmonella species, 4 (80%), 3 (60%), 2 (40%), 2 (40%), and 2 (40%) were resistant to tetracycline, ampicillin, amoxicillin-clavulanic acid, cotrimoxazole, and chloramphenicol respectively. Only food handlers hand washing the habit after toilet had a significant association with the prevalence of Salmonella species (P = 0.03).

... Coliforms may also indicate unsanitary conditions, unhygienic practices or use of poor quality water [29]. The use of contaminated hands resulting from cross-contamination in food products is likely to cause food borne diseases [30]. Cleaning and washing stage of sanitation were cited to remove one log order of total surface microbes [31]. ...

Care Introduction: Food is a vital need for a human being it's a source of energy that provides important ingredients for body growth. According to the European Food Safety Authority food composition affecting 69553 individuals, with the domestic kitchen as a second-most typically reported setting for food contamination. Food handlers (women) play an important role in the incidences of food spoilage. By health education knowledge of food, hygiene can be improved. Methods: Quasi-experimental study design was used in this study by using pre and post-test phase, conducted among women in rural community Ali Raza Abad Lahore, to determine the effectiveness of health education on knowledge and practice of food hygiene in women. The sample size was 60 that calculated by using convenient sampling technique in which those participants selected who were conveniently available to participate in the study. SPSS version 21 statistical software was used for data analysis at 95% of confidence interval and P-value was 0.05 Results: Results showed that the total mean of knowledge before intervention was 15.75 but after intervention, the total mean of knowledge was 27.93 similarly the total mean of practice before the intervention was 16.23 but after interventions mean of practice was 34.95 that showed the significant increase in knowledge and practice of women regarding food hygiene. Conclusions: This study described the effectiveness of health education for knowledge and practice of food hygiene among women in the rural community. The mean knowledge and practice score on food hygiene increased significantly after health education. Keywords- Effectiveness. Health education. Food hygiene. Knowledge. Practice.

Introduction: Food is a vital need for a human being it's a source that provides important ingredients for body growth. According to the European Food Safety Authority food composition affecting 69553 individuals, with the domestic kitchen as a second-most typically reported setting for food contamination. Food handlers (women) play an important role in the incidences of food spoilage. By health education knowledge of food, hygiene can be improved. Methods: Quasi-experimental study design was used in this study by using pre and post-test phase, conducted among women in rural community Ali Raza Abad Lahore, to determine the effectiveness of health education on knowledge and practice of food hygiene in women. The sample size was 60 that calculated by using convenient sampling technique in which those participants selected who were conveniently available to participate in the study. SPSS version 21 statistical software was used for data analysis at 95% of confidence interval and P-value was 0.05 Results: Results showed that the total mean of knowledge before intervention is 15.75 but after intervention, the total mean of knowledge was 27.93 similarly the total mean of practice before the intervention was 16.23 but after interventions mean of practice was 34.95 that showed the significant increase in knowledge and practice of women regarding food hygiene. Conclusions: This study described the effectiveness of health education for knowledge and practice of food hygiene among women in the rural community. The mean knowledge and practice score on food hygiene increased significantly after health education.

• Sahar Munir
• Syeda Hafsa Ali
• Syeda Ayesha Ali

Foodborne diseases are increasing at an alarming rate, thereby eliciting constant threat to public health worldwide. Approximately, 200 foodborne cases are caused due to ingestion of contaminated food each year. In developing countries, unhygienic practices are main reasons for foodborne diseases. Precise estimate of population-based data on food borne illnessesare scarce in Pakistan. This review focuses to elucidate etiological cause of foodborne diseases dominant in Pakistan from 1990 to 2018. Various databases were searched, and 88 articles related to foodborne diseases were identified. Around 59 articles were included on quality assessment criteria. We determined dominant pathogens associated with foodborne diseases among all provinces of Pakistan. High numbers of foodborne diseases were reported in Sindh. Whereas, Salmonella was determined asprimary cause of foodborne ailments. Most of the reported data on antibiotic resistance was unavailable. Shagella spp were first reported for antibiotic resistance in 1990, and E. coli was reported for multi-drug resistance in 1998. Nevertheless, S. aureus was reported for Methicillinresistant in 2015-16. This study summarize various sources responsible forfood-borne illness, of which unhygienic conditions, poor sanitation systems, lack of proper infrastructure and continuous influx of refugees plays key role in escalation of morbidity rate in the region. We emphasize need of active surveillance system in reducing foodborne outbreaks in future and enable policy makers to set appropriate goals in food safety area. Keywords AFood control, drug resistance, food safety, Pakistan

• Oranusi Solomon

Human hands usually harbour microbes both as part of body normal flora as well as transient microbes acquired from the environment. One common way by which transient organisms of hand are picked up is by contact with food and surfaces. A total of 130 samples consisting of 40 hand swabs, 20 each of food samples and food contact surfaces and 10 each of swabs from banisters, table top, door handles, taps handles and toilet flushers were collected from different locations of the University campus. Samples were analyzed for total aerobic plate count, fungal count, coliform count and for specific organisms. About 98% of hand swabs, food contact and the easy contact surfaces were contaminated with diverse organisms. Hand swabs from the halls of residence and Library had higher levels of contaminations 2.1x10 5 and 1.9x10 5 cfu respectively. Toilet flushers and Banisters had TAPC of 8.3x10 6 and 4.8x10 6. Moin-moin, Fried rice and Coleslaw had counts of 3.2x10 7 , 1.6x10 6 and 1.1x10 6 cfu/g. The predominant microorganisms isolated were Bacillus spp., Staphylococcus spp., Streptococcus spp., Aspergillus spp., Fusarium spp., Penicillium spp. and Actinomycetes. Also present in the food samples and contact surfaces are Klebsiella spp., Escherichia coli and Salmonella spp. Different types of organisms can be picked up from the environment specifically the easy contact surfaces and the hand can be the most important means by which enteric pathogens are transmitted. Likewise, the rate of food borne illness can be greatly reduced by effective HACCP, GMP and hand washing.

• Fritz Käferstein
• M. Abdussalam

The global importance of food safety is not fully appreciated by many public health authorities despite a constant increase in the prevalence of foodborne illness. Numerous devastating outbreaks of salmonellosis, cholera, enterohaemorrhagic Escherichia coli infections, hepatitis A and other diseases have occurred in both industrialized and developing countries. In addition, many of the re-emerging or newly recognized pathogens are foodborne or have the potential of being transmitted by food and/or drinking water. More foodborne pathogens can be expected because of changing production methods, processes, practices and habits. During the early 21st century, foodborne diseases can be expected to increase, especially in developing countries, in part because of environmental and demographic changes. These vary from climatic changes, changes in microbial and other ecological systems, to decreasing freshwater supplies. However, an even greater challenge to food safety will come from changes resulting directly in degradation of sanitation and the immediate human environment. These include the increased age of human populations, unplanned urbanization and migration and mass production of food due to population growth and changed food habits. Mass tourism and the huge international trade in food and feed is causing food and feedborne pathogens to spread transnationally. As new toxic agents are identified and new toxic effects recognized, the health and trade consequences of toxic chemicals in food will also have global implications. Meeting the huge challenge of food safety in the 21st century will require the application of new methods to identify, monitor and assess foodborne hazards. Both traditional and new technologies for assuring food safety should be improved and fully exploited. This needs to be done through legislative measures where suitable, but with much greater reliance on voluntary compliance and educational of consumers and professional food handlers. This will be an important task for the primary health care system aiming at 'health for all'.

Background and Objectives: Hands of ready-to-eat food service employees have been shown to be vectors in the spread of foodborne disease, mainly because of poor personal hygiene and accounting for approximately 97% of food borne illnesses in food service establishments and homes. Our objective was to evaluate the efficacy of hand washing practices and sanitation before commencing work among food handlers in the convenient food industry in Gauteng, South Africa. Methods: A total of 230 samples were collected, involving 100% of the food handlers, in 8 selected convenient food outlets with their main focus on preparing ready-to-eat foods. The workers' cleaned and disinfected dominant hands were sampled for Total Plate Count (TPC), Staphylococcus aureus and Escherichia coli. Bacteria were isolated and counted using standard methods. Results: The highest bacterial count from the hand samples was 7.4 x 103 cfu.cm-2 and the lowest showed no detectable growth. Although hands with a count of 0 cfu.cm-2 were found in all of the plants, the results indicated that all the plants exceeded the legal limit for food surfaces or hands of < 100 cfu.cm-2 when the average bacterial counts on hands were compared. Sixty percent of the TPC analysed exceeded the legal limit and only 18% of the food handlers had no bacteria detectable on their hands. One sample tested positive for E. coli and S. aureus could not be detected on the hands of any of the food handlers. Conclusion: The study revealed that hand hygiene is unsatisfactory and may have serious implications for public health due to contamination of food from food handlers' hands. This therefore underlined the importance of further training to improve food handlers' knowledge of good hand washing practices.

The hygiene practice is one of the most important aspects in the production of safe food. The effectiveness of the cleaning and disinfection programs can be evaluated by continuous examination of the microbiological counts of the surfaces and hands of the workers by taking swabs. In a period of 6 months, 717 swabs were examined, 600 of them from working surfaces, and 117 from employees hands, by using the standard swabbing technique. From the meat production premises 453 swabs were sampled from surfaces and 94 swab samples from workers hands. At the dairy establishments, 147 swabs were taken from the surfaces and 23 swabs from employees hands. The samples were tested for total bacteria viable count according to ISO 4833:2003 and the enumeration of Enterobacteriaceae according to ISO 21528-2:2004, and after that the results were evaluated in accordance with Directive 471/2001/EEC. Obtained results from the meat processing plants were the following: 15.6% were unacceptable for total viable count (TVC) and 7.5% were unacceptable for enumeration of Enterobacteriaceae from the swabs taken from surfaces, and 10.6% and 2.1% respectively from the swabs taken from their workers. The results in the milk processing premises were: 9.5% unacceptable for TVC and 2% unacceptable for enumeration of Enterobacteriaceae from the swabs from their surfaces, and 17.4% and 8.7% respectively from the swabs taken from their workers. The results are indicating that although there is a high level of appropriate hygiene practice in all of the food production premises, there is still a percent of unacceptable results, which suggests a lack of hygiene and can emphasis the need for further improvement of the cleaning and disinfecting techniques especially for the surfaces in the meat processing premises and an improvement in the personal hygiene in the dairy industry.

• D.G. Dunsmore
• A. Twomey
• W.G. Whittlestone
• H.W. Morgan

This paper reviews the routine and periodic systems used to clean food equipment. The manner in which soil accumulates on surfaces, and factors affecting that accumulation are discussed. The mechanisms by which microbial development on the equipment surface is controlled by the system is also discussed. The contamination sequence of deposition, attachment, depletion, growth and contamination by the organism is presented in detail. Changes in surface microbial numbers over time are reviewed for system components and complete systems. The relationship between the amount of soil on the surface and microbial survival is examined. The ability of the routine and periodic systems to control soil accumulation and microbial development is discussed. Factors affecting design of a cleaning system are also presented. These factors are used to design a cleaning system, using a pipeline milking machine as an example.

• Dahunsi Olatunde

Human hands usually harbour microbes both as part of body normal flora as well as transient microbes acquired from the environment. One common way by which transient organisms of hand are picked up is by contact with food and surfaces. A total of 130 samples consisting of 40 hand swabs, 20 each of food samples and food contact surfaces and 10 each of swabs from banisters, table top, door handles, taps handles and toilet flushers were collected from different locations of the University campus. Samples were analyzed for total aerobic plate count, fungal count, coliform count and for specific organisms. About 98% of hand swabs, food contact and the easy contact surfaces were contaminated with diverse organisms. Hand swabs from the halls of residence and Library had higher levels of contaminations 2.1x105 and 1.9x105 cfu respectively. Toilet flushers and Banisters had TAPC of 8.3x106 and 4.8x106. Moin-moin, Fried rice and Coleslaw had counts of 3.2x107, 1.6x106 and 1.1x106 cfu/g. The predominant microorganisms isolated were Bacillus spp., Staphylococcus spp., Streptococcus spp., Aspergillus spp., Fusarium spp., Penicillium spp. and Actinomycetes. Also present in the food samples and contact surfaces are Klebsiella spp., Escherichia coli and Salmonella spp. Different types of organisms can be picked up from the environment specifically the easy contact surfaces and the hand can be the most important means by which enteric pathogens are transmitted. Likewise, the rate of food borne illness can be greatly reduced by effective HACCP, GMP and hand washing.

Source: https://www.researchgate.net/publication/303802450_Detection_and_enumeration_of_Enteric_bacteria_associated_with_food_handlers_and_surfaces_of_food_manufacturing_industry_located_in_Hub_city_Pakistan

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