Almeida R C, Kuaye A Y, Serrano A M, de Almeida P F
Departamento de Ciencias dos Alimentos da Escola de Nutricao - Universidade Federal da Bahia-Salvador-Brasil.
Rev Saude Publica. 1995 Aug;29(4):290-4. doi: 10.1590/s0034-89101995000400006.
Microbiological analyses of workers' hands were made for the common indicators, including aerobic mesophilic plate counts (APC), as well as the common food pathogens. Opportunities were observed for cross-contamination of roast beef by workers' hands during slicing operations. Workers' hands showed APC counts of up to 10(7) CFU/hand and the presence of S. aureus and C. perfringens. Salmonella spp were not isolated from hands. These results show that handling of these foods by such workers would be a risk in transmitting pathogenic microorganisms to the foods and is apparent that it is necessary for these workers to take care of personal hygiene. Decimal reductions obtained in the microbiological counts after washing and antisepsis of workers' hands were at 2,6 logs cycles and still demonstrated the importance of this practice in food services by the fact that pathogens such as S. aureus and C. perfringens were inhibited or killed.
对工人的手部进行了微生物分析，检测了包括需氧嗜温菌平板计数（APC）在内的常见指标以及常见的食源性病原体。观察到在切片操作过程中，工人的手有对烤牛肉造成交叉污染的可能性。工人手部的需氧嗜温菌平板计数高达每只手10(7) CFU，并存在金黄色葡萄球菌和产气荚膜梭菌。未从手部分离出沙门氏菌属。这些结果表明，此类工人处理这些食物会有将致病微生物传播到食物上的风险，显然这些工人有必要注意个人卫生。工人手部清洗和消毒后微生物计数的十进制减少量为2.6个对数周期，并且通过抑制或杀死金黄色葡萄球菌和产气荚膜梭菌等病原体这一事实，仍证明了这种做法在食品服务中的重要性。
