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

J 2019

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

BOGDANOVICOVA, Katerina, Josef KAMENIK, Katerina DOROTIKOVA, Jan STREJCEK, Simona KREPELOVA et. al.

Basic information

Original name

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

Authors

BOGDANOVICOVA, Katerina (203 Czech Republic), Josef KAMENIK (203 Czech Republic), Katerina DOROTIKOVA (203 Czech Republic), Jan STREJCEK (203 Czech Republic), Simona KREPELOVA (203 Czech Republic), Marta DUSKOVA (203 Czech Republic) and Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution)

Edition

JOURNAL OF FOOD PROTECTION, DES MOINES, INT ASSOC FOOD PROTECTION, 2019, 0362-028X

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

United States of America

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 1.581

RIV identification code

RIV/00216224:14310/19:00110463

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.4315/0362-028X.JFP-18-338

UT WoS

000472723100001

Keywords in English

Bacillus cereus; Campylobacter spp.; Listeria monocytogenes; Salmonella spp; Shiga toxigenic Escherichia coli; Staphylococcus aureus

Abstract

V originále

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.

Citovat

BOGDANOVICOVA, Katerina, Josef KAMENIK, Katerina DOROTIKOVA, Jan STREJCEK, Simona KREPELOVA, Marta DUSKOVA and Danka HARUŠTIAKOVÁ. Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic. JOURNAL OF FOOD PROTECTION. DES MOINES: INT ASSOC FOOD PROTECTION, 2019, vol. 82, No 7, p. 1096-1103. ISSN 0362-028X. Available from: https://dx.doi.org/10.4315/0362-028X.JFP-18-338.

@article{1549882,
   author = {Bogdanovicova, Katerina and Kamenik, Josef and Dorotikova, Katerina and Strejcek, Jan and Krepelova, Simona and Duskova, Marta and Haruštiaková, Danka},
   article_location = {DES MOINES},
   article_number = {7},
   doi = {http://dx.doi.org/10.4315/0362-028X.JFP-18-338},
   keywords = {Bacillus cereus; Campylobacter spp.; Listeria monocytogenes; Salmonella spp; Shiga toxigenic Escherichia coli; Staphylococcus aureus},
   language = {eng},
   issn = {0362-028X},
   journal = {JOURNAL OF FOOD PROTECTION},
   title = {Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic},
   url = {https://jfoodprotection.org/doi/10.4315/0362-028X.JFP-18-338},
   volume = {82},
   year = {2019}
}

TY  - JOUR
ID  - 1549882
AU  - Bogdanovicova, Katerina - Kamenik, Josef - Dorotikova, Katerina - Strejcek, Jan - Krepelova, Simona - Duskova, Marta - Haruštiaková, Danka
PY  - 2019
TI  - Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic
JF  - JOURNAL OF FOOD PROTECTION
VL  - 82
IS  - 7
SP  - 1096-1103
EP  - 1096-1103
PB  - INT ASSOC FOOD PROTECTION
SN  - 0362028X
KW  - Bacillus cereus
KW  - Campylobacter spp.
KW  - Listeria monocytogenes
KW  - Salmonella spp
KW  - Shiga toxigenic Escherichia coli
KW  - Staphylococcus aureus
UR  - https://jfoodprotection.org/doi/10.4315/0362-028X.JFP-18-338
L2  - https://jfoodprotection.org/doi/10.4315/0362-028X.JFP-18-338
N2  - 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.
ER  -

BOGDANOVICOVA, Katerina, Josef KAMENIK, Katerina DOROTIKOVA, Jan STREJCEK, Simona KREPELOVA, Marta DUSKOVA and Danka HARUŠTIAKOVÁ. Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic. \textit{JOURNAL OF FOOD PROTECTION}. DES MOINES: INT ASSOC FOOD PROTECTION, 2019, vol.~82, No~7, p.~1096-1103. ISSN~0362-028X. Available from: https://dx.doi.org/10.4315/0362-028X.JFP-18-338.

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