Microbial evaluations and control workers' hands

• Autor(a) principal: Almeida, Rogeria Comastri de Castro
• Data de Publicação: 1995
• Outros Autores: Kuaye, Arnaldo Yoshiteru, Serrano, Antônio de Melo, Almeida, Paulo Fernando de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Saúde Pública
• Texto Completo: https://www.revistas.usp.br/rsp/article/view/24126
• topic: Manipulação de alimentos; Lavagem de mãos^i1^sméto; Iodóforos; Contaminação de alimentos^i1^spreven; Food handling; Handwashing^i2^smeth; Iodophors; Food contamination^i2^sprevention and cont

Microbiological analyses of workers' hands were made for the common indicators, including aerobic mesophilic plate counts (APC), as well as the common food pathogens. Opportunities were observed for cross-contamination of roast beef by workers' hands during slicing operations. Workers' hands showed APC counts of up to 10(7)CFU/hand and the presence of S. aureus and C. perfringens. Salmonella spp were not isolated from hands. These results show that handling of these foods by such workers would be a risk in transmitting pathogenic microrganisms to the foods and is apparent that it is necessary for these workers to take care of personal hygiene. Decimal reductions obtained in the microbiological counts after washing and antisepis of workers' hands were at 2,6 logs cycles and still demonstrated the importance of this practice in food services by the fact that pathogens such as S. aureus and C. perfringens were inhibited or killed.