Assessment of microbial contamination on the food contact surface and food-handlers\' hands in Fardis city of Alborz province
Background and Objective: The purpose of this cross-sectional study is to evaluate the microbial contamination of food-handlerschr('39') hands and food contact surfaces in food preparation and distribution centers. Materials and Methods: This study was performed in 2019 in Fardis city of A...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Tehran University of Medical Sciences
2020-08-01
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| Series: | سلامت و محیط |
| Subjects: | |
| Online Access: | http://ijhe.tums.ac.ir/article-1-6360-en.html |
| Summary: | Background and Objective: The purpose of this cross-sectional study is to evaluate the microbial contamination of food-handlerschr('39') hands and food contact surfaces in food preparation and distribution centers.
Materials and Methods: This study was performed in 2019 in Fardis city of Alborz province. In this study, 100 samples of food contact surfaces and 48 samples of staff hands were collected from three traditional bakery units, pastry centers and snack shops and the microbial load was determined using a luminometer device. The samples were then analyzed for the presence of coliforms, Escherichia coli and Staphylococcus aureus bacteria.
Results: Among the samples studied, 62 samples (62%) of contact surfaces and 27 samples (56.25%) of food-handlerschr('39') hands had microbial load more than 30 RLU. According to the results, the main cause of microbial contamination of equipments were 44.40% of Coliform bacteria and 11.10% of Staphylococcus aureus on the equipment of confectionery centers, 10% of Escherichia coli, 20% of coliforms and 20% of Staphylococcus aureus were detected on food tools and 2.30% of Escherichia coli, 14% of coliforms and 14% of Staphylococcus aureus –on the tools of traditional bakeries.Moreover coliform bacteria was noticed onconfectionary-handlerschr('39') hands and all three types of bacteria were also found on the hands of bakers.
Conclusion: The results showed that the cleanliness of food contact surfaces and the personnel hands hygiene was in poor condition which may pose serious threat to public health. Therefore, adequate personal hygiene practices, food safety and inspections should be implemented to protect the health of society. |
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| ISSN: | 2008-2029 2008-3718 |