Evaluation of Staphylococcus spp. in food and kitchen premises of Campinas, Brazil
2018
Djalma Chaves, Rafael | Pradella, Fernando | Turatti, Mariana Amarante | Amaro, Emerson Clayton | da Silva, Alessandra Regina | dos Santos Farias, Alessandro | Pereira, José Luiz | Mousavi Khaneghah, Amin
The current study was aimed to evaluate the occurrence of Staphylococcus in institutional and domestic kitchens, as well as in meals served at child care centers and as desserts in local restaurants of Campinas, Brazil. Recovered isolates were analyzed by qPCR for Staphylococcal Enterotoxin (SE) expression and results compared to the traditional SE detection assay by immunoassay. Six different points (sink, refrigerator handle, stove burner knob, cutting board, cutting knives and dishcloth), were assessed in kitchens of 4 child care centers and 10 domestic kitchens. In addition, the hands and nostrils of the kitchen personnel were sampled. Meals served at the childcare centers (8 chicken meat and 8 chayotes) and desserts containing pastry cream from 10 restaurants were examined for the presence and levels present of Staphylococcus spp. Samples were collected during two distinct periods, and between them (1 month), a lecture regarding “Good practices in food handling” was given to all staff by the authors. Three hundred and twenty colonies (n = 320), typical and atypical belonging to Staphylococcus were recovered from all sampling points. Among 320 recovered colonies, fifty isolates were confirmed as Staphylococcus species (n = 47 from environmental samples and n = 3 from food samples). Also, S. aureus was responsible for the plurality of identified isolates (30%). The highest count for Staphylococcus was measured as 4.52 log10 CFU/50 cm² on the door handle of a refrigerator. Twelve percent of all tested strains (n = 50) likely expressed enterotoxins, and Staphylococcal Enterotoxin D (SED) was the SE most often (3 out of 6; or 50%) identified. The findings of the current study can be used is establishing guidelines for the improvement of cleanliness and food handling practices in the kitchens of Campinas, Brazil. Ultimately, reducing the occurrence of foodborne disease outbreaks and increased public health.
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