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

J 2022

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

DOROTÍKOVÁ, Kateřina, Josef KAMENIK, Kateřina BOGDANOVIČOVÁ, Simona KŘEPELOVÁ, Jan STREJCEK et. al.

Základní údaje

Originální název

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

Autoři

DOROTÍKOVÁ, Kateřina (203 Česká republika), Josef KAMENIK, Kateřina BOGDANOVIČOVÁ (203 Česká republika), Simona KŘEPELOVÁ (203 Česká republika), Jan STREJCEK (203 Česká republika) a Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí)

Vydání

Food Control, Oxford, Elsevier Science Ltd, 2022, 0956-7135

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 6.000

Kód RIV

RIV/00216224:14310/22:00125360

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.1016/j.foodcont.2021.108567

UT WoS

000710517700014

Klíčová slova anglicky

Cross-contamination; Food safety; Bacterial adhesion; Carriage; Hand hygiene; Pathogen

Štítky

14119612, podil, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 10. 2. 2022 22:22, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

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 < 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 < 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.

Citovat

DOROTÍKOVÁ, Kateřina, Josef KAMENIK, Kateřina BOGDANOVIČOVÁ, Simona KŘEPELOVÁ, Jan STREJCEK a Danka HARUŠTIAKOVÁ. 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. Food Control. Oxford: Elsevier Science Ltd, 2022, roč. 133, March 2022, s. 1-8. ISSN 0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2021.108567.

@article{1833018,
   author = {Dorotíková, Kateřina and Kamenik, Josef and Bogdanovičová, Kateřina and Křepelová, Simona and Strejcek, Jan and Haruštiaková, Danka},
   article_location = {Oxford},
   article_number = {March 2022},
   doi = {http://dx.doi.org/10.1016/j.foodcont.2021.108567},
   keywords = {Cross-contamination; Food safety; Bacterial adhesion; Carriage; Hand hygiene; Pathogen},
   language = {eng},
   issn = {0956-7135},
   journal = {Food Control},
   title = {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},
   url = {https://www.sciencedirect.com/science/article/pii/S0956713521007052?via%3Dihub},
   volume = {133},
   year = {2022}
}

TY  - JOUR
ID  - 1833018
AU  - Dorotíková, Kateřina - Kamenik, Josef - Bogdanovičová, Kateřina - Křepelová, Simona - Strejcek, Jan - Haruštiaková, Danka
PY  - 2022
TI  - 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
JF  - Food Control
VL  - 133
IS  - March 2022
SP  - 1-8
EP  - 1-8
PB  - Elsevier Science Ltd
SN  - 09567135
KW  - Cross-contamination
KW  - Food safety
KW  - Bacterial adhesion
KW  - Carriage
KW  - Hand hygiene
KW  - Pathogen
UR  - https://www.sciencedirect.com/science/article/pii/S0956713521007052?via%3Dihub
N2  - 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 < 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 < 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.
ER  -

DOROTÍKOVÁ, Kateřina, Josef KAMENIK, Kateřina BOGDANOVIČOVÁ, Simona KŘEPELOVÁ, Jan STREJCEK a Danka HARUŠTIAKOVÁ. 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. \textit{Food Control}. Oxford: Elsevier Science Ltd, 2022, roč.~133, March 2022, s.~1-8. ISSN~0956-7135. Dostupné z: https://dx.doi.org/10.1016/j.foodcont.2021.108567.

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