监测食品处理人员及其对即食食品制作的影响

Susana Ochoa-Agudelo, Juliana Tobón-Ospina, Mayra Alejandra Fuentes-Vanegas, M. Durango-Zuleta
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引用次数: 0

摘要

导言:食源性病原体的传播与不适当的卫生条件有关,而不适当的卫生条件则来自食品制作过程或制作食品的人员。食品处理人员是保持食品无毒性和保护消费者健康的关键。目的评估哥伦比亚安蒂奥基亚省公立学校餐厅食品处理人员的人口特征、卫生习惯、知识、工作条件和病原微生物的存在情况。材料与方法研究对安蒂奥基亚省一个市的 104 名食品从业人员进行了评估。收集了人口统计学数据和粪便样本,以确定肠道寄生虫、沙门氏菌属和金黄色葡萄球菌。结果61%的女性参与者体内存在肠道寄生虫(如复合恩塔米巴虫和毛滴虫)。49%的食品处理人员体内分离出了金黄色葡萄球菌。结论经证实,食物处理人员受到感染,使他们成为潜在的食物污染源。他们忠于职守,具备保持基本卫生条件的知识。本文强调了他们在适当的卫生习惯方面的重要性和影响力,以最大限度地降低传播风险,以及对食品处理人员进行医疗治疗和定期检查的必要性,以抵消消费者面临的风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Monitoring of food handlers and their influence on the preparation of ready-to-eat foods
Introduction: Transmission of foodborne pathogens is related to inadequate sanitary conditions, which are derived from either the food preparation process or the person who prepares it. Food handlers are essential to preserve food innocuousness and protect consumer’s health. Objective: To evaluate demographic characteristics, hygiene practices, knowledge, work conditions and the presence of pathogenic microorganisms in food handlers at public school restaurants in Antioquia, Colombia. Materials and methods: The study evaluated 104 food handlers in a municipality in Antioquia. Demographic data and stool samples were collected to identify intestinal parasites, Salmonella spp., and Staphylococcus aureus. Results: The presence of intestinal parasites (e.g. Entamoeba Complex and Trichuris trichiura) was identified in 61% of female participants. Staphylococcus aureus was isolated from 49% of food handlers. Conclusion: Infection of food handler was confirmed, making them potential sources of food contamination. They are committed to their work and have the knowledge to preserve basic hygiene conditions. It is highlighted their importance and influence in adequate hygienic practices to minimize the risks of transmission, as well as the need for medical treatment and regular checkups of food handlers to counteract the risk to consumers.
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