大学学生宿舍厨房表面的微生物污染：来自棉签分析和行为调查的见解。

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-09-19 DOI:10.1016/j.jfp.2025.100624

Gustavo Guimarães Fernandes Viana , Ana Julia Pereira Mello , Beatriz da Apresentação , Danilo dos Santos Gonçalves , Eduarda Yamauti Gerolamo , Giulya Monteiro de Castro , Guilherme Cardoso da Silva , Henrique de Rezende Corá , Izabella Regina da Silva Marcelino , Kaedra Piva Busch , Luana Kleinubing Aguiar , Luiza Mattos Mendonça , Max Sândalo Ferreira da Silva , Mayara de Sousa Canute , Miguel Sionti de Medeiros Paulino , Pedro Barasnevicius da Silva , Pedro Caldeira de Araújo , Talita Duran Semedo , Victoria Ribeiro Silvestre , Vinicius Guilherme de Araújo , Juliano Gonçalves Pereira

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引用次数: 0

摘要

共用厨房由于使用频繁和卫生条件差，是微生物污染的潜在热点。在学生宿舍，这些风险加剧了不同的卫生行为和有限的监督。本研究旨在评估大学学生宿舍的微生物污染和卫生相关行为，通过对巴西博图卡图30个学生家庭的厨房表面（冰箱、水槽、洗碗布和海绵）进行微生物采样调查。分析样品中嗜酸性好氧细菌和肠杆菌科细菌的数量，以及沙门氏菌和单核增生李斯特菌的检测。此外，还采用了一份结构化问卷来收集有关卫生习惯和食品处理习惯的数据。举行了反馈会议，将结果传达给每个家庭。没有样品检测出沙门氏菌或单核增生乳杆菌阳性。海绵显示出最高的微生物污染水平，中位值为中温菌8.63 log CFU/cm2，肠杆菌科5.72 log CFU/cm2，其次是洗碗布（4.11和3.60 log CFU/cm2）、水槽（1.27和0.24 log CFU/cm2）和冰箱（-0.25和-0.18 log CFU/cm2）。观察到卫生行为和微生物负荷之间的一些关联，包括与洗碗习惯和使用冰箱的居民数量有关的差异。描述性趋势表明，某些行为，如洗碗巾消毒和冰箱清洁的频率，可能会影响微生物风险。这些研究结果强调了在共用厨房环境中保持卫生习惯的重要性，并支持制定旨在改善居住在公共住房中的年轻人的食品安全的教育和预防策略，例如促进正确更换洗碗巾和海绵，明确清洁责任，以及将生食和熟食的器具分开。

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Microbial Contamination on Kitchen Surfaces in University Student Housing: Insights from Swab Analysis and Behavioral Surveys

Shared kitchens are potential hotspots for microbial contamination due to frequent use and poor hygiene. In student residences, these risks are heightened by diverse hygiene behaviors and limited oversight. This study aimed to evaluate microbial contamination and hygiene-related behaviors in university student residences. Thirty student households in Botucatu, Brazil, were investigated through microbiological sampling of kitchen surfaces (refrigerator, sink, dish towels, and sponge). Samples were analyzed to assess the counts of mesophilic aerobic bacteria and Enterobacteriaceae, and the detection of Salmonella spp. and L. monocytogenes. In addition, a structured questionnaire was applied to gather data on hygiene routines and food handling practices. Feedback sessions were held to communicate the results to each household. No samples tested positive for Salmonella spp. or L. monocytogenes. Sponges exhibited the highest levels of microbial contamination, with median counts of 8.63 log CFU/cm² for mesophiles and 5.72 log CFU/cm² for Enterobacteriaceae, followed by dish towels (4.11 and 3.60 log CFU/cm²), sinks (1.27 and 0.24 log CFU/cm²), and refrigerators (−0.25 and −0.18 log CFU/cm²). Some associations between hygiene behaviors and microbial load were observed, including differences linked to dishwashing habits and the number of residents using the refrigerator. The descriptive trends suggest that certain behaviors, such as the frequency of dish towel sanitization and refrigerator cleaning, may influence microbial risks. These findings emphasize the importance of consistent hygiene practices in shared kitchen environments and support the development of educational and preventive strategies aimed at improving food safety among young adults living in communal housing, such as promoting proper dish towel and sponge replacement, clear cleaning responsibilities, and separation of utensils for raw and cooked foods.

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.