Microbiological evaluation of hands of foods handlers from public schools in Pirenópolis-GO.

dc.contributorpt-BR
dc.creatorSantos, Nayara Melo
dc.creatorSouza, Keili Maria Cardoso
dc.date2014-02-25
dc.date.accessioned2022-12-07T19:26:30Z
dc.date.available2022-12-07T19:26:30Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3399
dc.identifier10.14685/rebrapa.v4i1.116
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313786
dc.descriptionThe participation of food handlers in epidemiological chain of toxinfections and other foodborne diseases have been reported with frequency in several studies. The handlers can eliminate pathogenic microorganisms, however without any symptoms of disease, compromising the food by inadequate hygiene habits. The aim of this study was to analyze the presence of Staphylococus aureus and Escherichia coli in the hands of food handlers in four public schools in city of Pirenópolis, Goiás, Brazil. The samples were collected through rinse the hands of food handlers in saline solution contained in sterile plastic bag, before and after washing hands with soap and anti-septic (70% alcohol). The samples were cultivated in Manitol and EMB Agars for 24-48 hours at 35 ºC. Furthermore, was applied a questionnaire for data collection on hygienic and sanitary habits of these handlers. It was found that 70% of handlers were carriers of Staphylococcus aureus and the presence of Escherichia coli was not observed. There was a considerable decrease in the count of S. aureus (64% to 100%) when was performed the correct washing hands. Regarding the data from the questionnaires, handlers demonstrated knowledge about the proper food handling proceeding; however, it was observed that they did not practice washing hands properly. DOI: http://dx.doi.org/10.14685/rebrapa.v4i1.116pt-BR
dc.formatapplication/pdf
dc.languagepor
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3399/pdf
dc.sourceBrazilian Journal of Food Research; v. 4, n. 1 (2013); 35-40en-US
dc.sourceBrazilian Journal of Food Research; v. 4, n. 1 (2013); 35-40pt-BR
dc.source2448-3184
dc.source10.14685/rebrapa.v4i1
dc.subjectHygienic and sanitary habits, Staphylococcus aureus, Escherichia coli.pt-BR
dc.titleMicrobiological evaluation of hands of foods handlers from public schools in Pirenópolis-GO.pt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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