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Identity and Numbers of Bacteria Present on Tabletops and in Dishcloths Used to Wipe Down Tabletops in Public Restaurants and Bars
Abstract
Dishcloths used in restaurants and bars (23 restaurant, 14 bar cloths) were collected and tabletops (10 restaurants) were swabbed to determine the occurrence of bacteria. Coliforms were isolated from 89.2% of dishcloths and 70% of tabletops. Escherichia coli was isolated from 54.1% of dishcloths and 20% of tabletops. The numbers of heterotrophic plate count bacteria (HPC) and coliforms were significantly higher in bars than restaurants. The levels of HPC found in dishcloths were 25-fold and coliforms were 60- to 120-fold lower than in home dishcloths reported in previous studies. The numbers recovered from restaurant tabletops were also lower than those from household kitchen countertops. The most commonly isolated genera from dishcloths in restaurants and bars differed from those in homes. The numbers found for HPC on restaurant tabletops after cleaning were 45-fold greater than those prior to cleaning. There were also 19-fold greater coliforms and twice as many E. coli. The mandatory use of sanitizers in restaurants and bars may therefore have reduced contamination levels and caused a shift in the microbial populations present in food service establishments. Nevertheless, the implication of dishcloths in contamination of tabletops through cleaning suggests that current monitoring of linen sanitation solutions might be inadequate.
... The microbiological analysis of food is very important to evaluate the content of pathogenic microorganisms and to verify whether different cooking processes are determining whether or not to get food fit for consumption (Todd et al., 2007;Labor, 2004;Yepiz-Gomez et al., 2006). In this paper it has been studied the proposed reduction in the number of pathogenic and spoilage microorganisms after heat treatment between samples made with induction and LPG stoves. ...
... In this paper it has been studied the proposed reduction in the number of pathogenic and spoilage microorganisms after heat treatment between samples made with induction and LPG stoves. Furthermore, it is interesting to study the denaturation of food to know whether people are taking the necessary nutrients degraded or are taking food without proper nutritional values (Todd et al., 2007;Yepiz-Gomez et al., 2006;Thompson, 1994). Finally, it has been desired to know the chemical composition of food made with different cooking instruments. ...
... Milk (Hernandez, 2010;INEN, 2012) F , I , L , E I F Chochos (INEN, 2014) F, I, L, E F E F, I, L, E F, I, L, E Egg (Reyes et al., 1997) F, I, E F, I, L F Broccoli (Reyes et al., 1997) F Table 7 Microbiological and physiochemical changes produced by thermal treatment in food (Labor, 2004;Yepiz-Gomez et al., 2006;INEN, 2010INEN, , 2013INEN, , 2014Valls et al., 1999;Verdú, 2013). ...
... (10%) and Gram-negative bacilli (8%) [5]. In a further study, which included 10 restaurants, it was found that 70% of table surfaces were contaminated by coliforms while 20% of table surfaces were contaminated by Escherichia coli [12]. ...
... The results depicted in Figure 1 agree to some extent with other studies that investigated bacterial contamination on surfaces found in various public places. In one study, the numbers of heterotrophic plate count bacteria recovered from restaurant tabletops reached 141 CFU/cm 2 [12], which is higher than the present study. On the other hand, a study conducted in Australia reported that bacteria were found at 10 2 -10 5 CFU/m 2 (max. ...
... The prevalence of skin bacteria on restroom surfaces is not surprising as most of the surfaces sampled come into direct contact with human skin, and previous studies have shown that skin-associated bacteria are generally resilient and can survive on surfaces for extended periods of time [20]. On the other hand, contrary to many studies examining public surfaces, especially those where food is presented [3,12,21], no coliforms or other foodborne pathogens such as species of Aeromonas, Enterobacter, Escherichia, Klebsiella or Salmonella were detected. This was an unexpected finding, and warrants a follow-up study for further examination with more sophisticated detection methods. ...
... Consequently, equipment, utensils, and areas where food is processed or prepared require attention during cleaning or hygiene tasks so as not to achieve only apparent surface cleaning, which has been found to be the case in small food production facilities, such as food trucks [88]. According to Cooper et al. [86], the reason for inefficient cleaning and consequently higher ATP and TVC levels after cleaning processes may be the spread of microorganisms over the cleaned surface, especially when cleaned with reusable wipes [89][90][91]. ...
Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as PetrifilmTM and the bioluminescence method. TVC, S. aureus, Enterobacteriaceae, E. coli, L. monocytogenes, and Salmonella spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm² on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. PetrifilmTM tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.
... Among all these, improperly washed hands are the most common and easiest way of transporting microorganisms into and out of surfaces (11,12). When pathogenic microbes from the handling surfaces come into the food by unhygienic hands, this can initiate foodborne illness, neurologic problems, hepatic and renal diseases and so on to the consumers (13). The pathogenic strains of Escherichia coli, Salmonella spp., Shigella spp., Serratia spp., Aeromonas spp., Staphylococcus aureus, Campylobacter spp., parasites and even viruses are the most common contaminants causing health problems (14)(15)(16)(17)(18)(19). ...
Foodborne illness is generally caused after consumption of food contaminated with pathogenic microorganisms. Food contamination often caused by contact with tabletops or food handling surfaces where the pathogenic microbes are present due to unhygienic condition of people working there and the overall environment of the food serving area. In current study, four areas (local restaurants, fast food shops, university canteens and hospital canteens) were selected for collection of swab sample (per cm2 area) from the tabletops. Five samples from each area were taken for further studies. After microbiological analysis we found ten different types of bacteria (Esherichia coli, Klebsiella pneumonia, Klebsiella oxytoca, Corynebacterium xerosis, Staphylococcus aures, Salmonella spp., Proteus mirabilis, Enterobacter aerogenes, pseudomonas aeruginosa and Alcaligenes fecalis) which are already considered to be pathogenic bacteria causing different health issues in immune-compromised and also in healthy consumers. These bacteria were then subjected to antibiotic sensitivity test using ten antibiotics-Vancomycin (30 μg), Cotrimoxazol (30 μg), Azithromycin (15 μg), Gentamicin (10 μg), Amoxycillin (10 μg), Cephradine (30 μg), Ceftriaxone (30 μg), Cefuroxime (30 μg), Cefoxitin (30 μg) and Tetracycline (30 μg). Bacterial isolates collected from university and hospital canteens showed most resistance towards these antibiotics. Strict maintenance of proper sanitation and hygiene starting from personal aspects to the overall environment of food handling service should be maintained to reduce the food contamination and foodborne disease.
... Cooking minimizes the risk of food borne illness and the application of microbiological risk assessment for the management of food safety is well established. Food has been demonstrated to have been the vehicle for transmission in a number of foodborne outbreaks of infection (Tood et al., 2007) Risks from microbiological hazards as viruses, parasites and pathogenic bacteria are a serious concern to food safety and human health (Yepiz-Gomez et al., 2006). For this reason, cooking is used to prevent many foodborne illnesses that would otherwise occur if the food is eaten raw. ...
The study aimed to determine the hydrolytic stability of free fatty acid (FFA) and fatty acid composition (FAC) of selected palm oil (PO) blended with corn oil (POCO), sesame oil (POSO), and rice bran oil (PORBO). The blended POs were tested for their stability and fatty acid changes of the unheated oils after 10 and 20 times of potato frying. The FAC was determined using gas chromatography. As the oils were being heat treated for 0-20 times, the most significant changes were the increased in SFA and MUFA levels, and the reduction of PUFA that observed in the blended POs. The blended oils also had increased FFA contents after 20 times of potato frying. POCO was the most stable blended oil in terms of hydrolytic stability. The findings suggest that there is an improve in the quality of PO after blended with vegetable oils, especially its FAC.
... These bacteria are usually sturdy and can persist on environmental surfaces for long periods (15). Also, detection of Gram-negative bacteria (Enterobacter and Serratia species) on the elevator buttons is compatible with the results of the other studies on public surfaces (16,17), this may be due to inadvertent finger contaminations of students and laboratory staffs and direct contact with buttons. ...
Contact between fingers and elevator buttons may serve as vectors for transmission of microorganisms. Elevator buttons in the schools are contaminated with microbial agents and people using them are at risk of such infections. Therefore, the current study selected 35 elevator buttons from seven different schools to isolate bacterial contamination. The results of the surface swabbed samples indicated that all of the buttons were contaminated by two or more microorganisms including Staphylococcus and Enterobacter species; shown in Table 1. Also, analysis of the isolated bacteria showed the colonization of skin flora bacteria on elevator buttons. In other words, around 100% of the isolated Gram-positive bacteria were non-pathogenic and their presence on the buttons was due to direct and repeated contact with human fingers. These bacteria are usually sturdy and can persist on environmental surfaces for long periods (15). Also, detection of Gram-negative bacteria (Enterobacter and Serratia species) on the elevator buttons is compatible with the results of the other studies on public surfaces (16, 17), this may be due to inadvertent finger contaminations of students and laboratory staffs and direct contact with buttons.
... These bacteria are usually sturdy and can persist on environmental surfaces for long periods (15). Also, detection of Gram-negative bacteria (Enterobacter and Serratia species) on the elevator buttons is compatible with the results of the other studies on public surfaces (16,17), this may be due to inadvertent finger contaminations of students and laboratory staffs and direct contact with buttons. ...
Background: The control of microorganisms in industrial and residential environments is the main concern regarding the spread of infectious diseases.
... When used, these tools spread coliform bacteria around the surfaces that they contact. 36 In addition, some coliform bacteria are highly resistant to drying. Salmonella will grow in cleaning tools and in one study were found in 15% of sponges and dishcloths used in the kitchen. ...
Background:
This quantitative microbial risk assessment (QMRA) included problem formulation for fomites and hazard identification for 7 microorganisms, including pathogenic Escherichia coli and E coli 0157:H7, Listeria monocytogenes, norovirus, Pseudomonas spp, Salmonella spp, and Staphylococcus aureus. The goal was to address a risk-based process for choosing the log10 reduction recommendations, in contrast to the current US Environmental Protection Agency requirements.
Method:
For each microbe evaluated, the QMRA model included specific dose-response models, occurrence determination of aerobic bacteria and specific organisms on fomites, exposure assessment, risk characterization, and risk reduction. Risk estimates were determined for a simple scenario using a single touch of a contaminated surface and self-inoculation. A comparative analysis of log10 reductions, as suggested by the US Environmental Protection Agency, and the risks based on this QMRA approach was also undertaken.
Results:
The literature review and meta-analysis showed that aerobic bacteria were the most commonly studied on fomites, averaging 100 colony-forming units (CFU)/cm(2). Pseudomonas aeruginosa was found at a level of 3.3 × 10(-1) CFU/cm(2); methicillin-resistant S aureus (MRSA), at 6.4 × 10(-1) CFU/cm(2). Risk estimates per contact event ranged from a high of 10(-3) for norovirus to a low of 10(-9) for S aureus.
Conclusion:
This QMRA analysis suggests that a reduction in bacterial numbers on a fomite by 99% (2 logs) most often will reduce the risk of infection from a single contact to less than 1 in 1 million.
Background
Pseudomonas aeruginosa infections have been linked to contaminated hospital taps, highlighting the potential for tap outlet fittings (OF) to harbour biofilm. P. aeruginosa may be transferred to OFs via contaminated cleaning-cloths. Suggested interventions include flushing regimens and alternative OF designs.
Aim
To investigate the transfer of P. aeruginosa from a contaminated cleaning-cloth to conventional and ‘antimicrobial/anti-biofilm’ OFs and to determine whether this contamination persists and/or leads to contamination of tap water.
Methods
Microfibre cloths contaminated with P. aeruginosa (10⁸CFU/mL) were used to wipe four different types of OF (one of conventional design (OF-A) and three marketed as ‘antimicrobial’ and/or ‘anti-biofilm’ (OF- B, -C and –D)). OFs were inserted into an experimental water distribution system for up to 24-hours. Survival was assessed by culture. Single and multiple water samples were collected and cultured for P. aeruginosa.
Findings
The median number of P. aeruginosa transferred from cloth to OF was 5.7x10⁵CFU (OF-A), 1.9x10⁶CFU (OF-B), 1.4x10⁵CFU (OF-C) and 2.9x10⁶CFU (OF-D). Numbers declined on all OFs during the 24-hour period with log reductions ranging from 3.5 (OF-C) to 5.2 (OF-B; p>0.05). All water samples delivered immediately after OF contamination contained P. aeruginosa at ≥10CFU/100mL. Contamination of water delivered from OF-A persisted despite continued flushing. Water delivered from OF-B did not contain P. aeruginosa beyond the first flush.
Conclusion
Contaminated cleaning-cloths can transfer P. aeruginosa to OFs, leading to contamination of tap water. Whilst not removing the potential for contamination, ‘antimicrobial/anti-biofilm’ OFs may prevent P. aeruginosa from continually contaminating water delivered from the outlet.
Foodborne illnesses are a significant public health concern as they cause approximately 48 million illnesses per year in the U.S.A. It is important to identify and control potential sources of microbial contamination in restaurants to reduce the number of foodborne illnesses. In this study, we aimed to measure microbial contamination on nonfood‐contact surfaces in restaurants. These surfaces include tables, chairs, highchairs and booster seats. We found the highest levels of total microbial contamination and staphylococci on booth seats and table chairs with total microbial counts of 151 and 184 CFU/100 cm², respectively. Other surfaces found to have over 100 CFU/100 cm² were booster seats and cleaning dishcloths. The cleaning dishcloth also contained 59 CFU/100 cm² of enteric bacteria. These results suggest the need for more studies aimed to determine the levels of microbial contamination on nonfood‐contact surfaces in restaurants with the goal of providing better recommendations for cleaning practices and procedures.
Practical Applications
The cleaning procedures for restaurant furniture and other nonfood‐contact surfaces in restaurants are not highly regulated. The information from this study suggests the need for improved cleaning practices and procedures of nonfood‐contact surfaces in restaurants. Development and implementation of better guidelines for cleaning has the potential to reduce microbial burden on these surfaces and therefore reduce the risk of foodborne illness.
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