de Wit J C, Kampelmacher E H
Laboratory for Food Microbiology and -Hygiene, Agricultural University, Wageningen, The Netherlands.
Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med. 1988 Mar;186(1):45-54.
In 28 kitchens of restaurants and 10 kitchens of institutions, the hands of 280 persons were sampled in order to determine the role which hands play in contaminating food during preparation. The presence of salmonellae and the number of Enterobacteriaceae and Staphylococcus aureus in these samples was examined. No salmonellae could be isolated. However, large numbers (greater than 10(5)/hand) of Enterobacteriaceae and Staphylococcus aureus occurred on about 8% of the hands. "Normal" washing of the hands resulted in a lower number of transient micro-organisms. Since washing did not influence the number of Staphylococcus aureus on the hands, this organism seems to behave more as a resident organism. Prepared foods such as salads, fried meat and bread were often handled with relatively highly contaminated hands.
在28家餐馆厨房和10家机构厨房中，对280人的手部进行了采样，以确定手部在食物制备过程中对食物污染所起的作用。检测了这些样本中沙门氏菌的存在情况以及肠杆菌科和金黄色葡萄球菌的数量。未分离出沙门氏菌。然而，约8%的手部出现了大量（每只手大于10⁵）的肠杆菌科和金黄色葡萄球菌。“正常”洗手会使暂居微生物数量减少。由于洗手不影响手上金黄色葡萄球菌的数量，这种微生物似乎更像是一种常驻微生物。诸如沙拉、炸肉和面包等已制备好的食物，常常是由污染程度相对较高的手来处理的。
