జర్నల్ ఆఫ్ ఫుడ్: మైక్రోబయాలజీ, సేఫ్టీ & హైజీన్
అందరికి ప్రవేశం

నైరూప్య

Accessories of Food Handlers and Restaurant Staff as a Source for Food Contamination

Mengual Lombar M, Gamez NM, Carcedo I, Lopez MA and Alava JI

With the popularity of the culinary society and the new role of the cooks as media icons, some of the good practices of correct hygiene for items such as the working uniform are being underestimated. This study demonstrates the bacterial load of some accessories (rings, tattoos, watches, etc.) as sources of cross-contamination for foods. The purpose of this article is to reinforce one of the basics of food safety such removal of personal accessories as a means of; the good practices of hygiene in food handlers. In line with this purpose, samples from gastronomy sciences students were collected as representative of a culinary work environment. Sampling process was done through a swab collection method from accessories such as piercings, rings, bracelets, earrings, necklaces, (and recently done tattoos) unremoved while developing culinary skills in risk of food cross-contamination, either cooking or waiting tables. After the maintenance of 10-1 and 10-2 sample dilutions for 48 hours in culture conditions, the results showed a clear count of Enterobacteriaceae, and Staphylococcus in these accessories and even, some colonies of Escherichia Coli were detected in some of these handler samples as an indicator of fecal contamination. In the light of these results, it is shown the importance of maintaining hygienic dress code in those professional practices that involve any kind of food contact in a culinary environment.