Yeager Valerie A, Menachemi Nir, Braden Bruce, Taylor Devon M, Manzella Bryn, Ouimet Claude
Tulane University, School of Public Health and Tropical Medicine, Department of Global Health Systems and Development, New Orleans, LA 70112, USA.
J Environ Health. 2013 Jan-Feb;75(6):68-73.
While various safety control measures exist within the U.S. food system, foodborne illness remains a costly and persistent problem. The purpose of the study described here was to examine the relationship between violations of critical restaurant inspection items ("critical items") and food safety as measured by the bacterial load of illness-causing pathogens. Specifically, the authors' study looked at bacterial pathogens present in foods of two groups of restaurants, those that consistently scored poorly on critical items as compared to restaurants that performed superiorly in the same types of evaluation in Jefferson County, Alabama. Laboratory analyses indicated that 35.7% of the foods tested had detectable levels of Staphylococcus aureus, but no difference occurred between the two groups of restaurants. No other bacterial pathogens were found in any of the tested samples. A total of 45.2% of the food samples were received outside of recommended temperatures. Findings draw attention to the ongoing need to improve temperature control and hygienic practices, specifically handwashing practices, in restaurants.
虽然美国食品系统中有各种安全控制措施，但食源性疾病仍然是一个代价高昂且持续存在的问题。本文所述研究的目的是检验违反餐厅关键检查项目（“关键项目”）与食品安全之间的关系，食品安全通过致病病原体的细菌载量来衡量。具体而言，作者的研究考察了两组餐厅食品中存在的细菌病原体，一组是在关键项目上得分一直很低的餐厅，另一组是在阿拉巴马州杰斐逊县同类评估中表现出色的餐厅。实验室分析表明，35.7%的测试食品中可检测到金黄色葡萄球菌，但两组餐厅之间没有差异。在任何测试样本中均未发现其他细菌病原体。共有45.2%的食品样本是在推荐温度范围之外接收的。研究结果提醒人们注意，餐厅持续需要改进温度控制和卫生习惯，特别是洗手习惯。
