| Congresso Brasileiro de Microbiologia 2023 | Resumo: 367-1 | ||||
Resumo:ABSTRACT:
Foodborne pathogens can worsen the clinical condition of a hospitalized patient. The study was designed to determine whether good manufacturing practices (GMPs) can identify and prevent potential bacterial sources that pose a risk to patient meals. Two GMP checklists, followed by a microbiological sampling of potential bacterial sources, were performed six months apart to assess the facility's ability to reduce bacterial counts and ensure food safety. All areas showed visible cleaning deficiencies and operator hygiene failures, and GMP compliance showed a significant reduction after the action plan (p=0.0234). Aerobic mesophilic count (AMC), Enterobacteriaceae (EB), and Listeria monocytogenes (LM) serotype 4b, 1/2a, and 1/2b detection showed that surfaces from raw material handling areas were the most concerning. In general, AMC and EB were significantly reduced after the intervention (p<0.05); before, AM counts ranged from 2.61 to 4.69, and after, from 0.48 to 2.55 median log CFU/surface. Regarding the EB, before the intervention, the counts of varied from 0.00 to 3.30, and from 0.00 to 2.29 median log CFU/surface after. All LM in surfaces were found in the meat preparation area. By correlating the LM found on the surfaces with the AMC, it can be concluded that after the action plan, the AM counts were lower, and the pathogen detection was higher than before. One positive sample for LM from a cutting board swab (n=15) tested before the action plan resulted in a median AMC of 4.30. Afterwards, two cutting boards presented the pathogen and AMC counts of 2.00 median log CFU /surface. Air, water, incoming (raw) materials, food, and hands were also tested at each time point that did not pose a risk to the meals. After extensive training of handlers, microbiological results demonstrated satisfactory hand hygiene. Air results may be related to seasonal periods. Further microbiological testing of meals at the time of consumption is necessary, as the survey revealed a failure to maintain binomial time and temperature after meal preparation. The authors conclude that the GMP guideline and the microbiological characterizations of the hospital kitchen production sites are resourceful in understanding and acting against the bacterial contaminants of each area.
Keywords: patient, foodborne diseases, surfaces, HACCP.
Development Agency: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES). Palavras-chave: foodborne diseases, HACCP, patients, surfaces Agência de fomento:CAPES | |||||