Identificação de bactérias patogênicas em superfícies e utensílios utilizados em unidades de alimentação e nutrição hospitalar: uma revisão

Content Provider	Semantic Scholar
Author	Cordeiro, Renata Rafaella De Moraes
Copyright Year	2016
Abstract	The foodborne disease (FBD) affects the welfare and health of many people every day, with greater severity in people with weakened health, such as hospitalized patients. Most cases of food poisoning have bacterial infections as responsible, although the wide diversity of causes of poisoning. Knowing this reality, it is essential to a strict control of hygienic and sanitary conditions of the places where there is a manipulation of food for consumption. Thus, the main objective of this study was to identify in the literature articles that describe the possible occurrence of contamination and spread of pathogenic bacteria in hospital food and nutrition services (HFNS). The literature articles were conducted in databases such as Virtual Health Library (VHL), Latin American Center and Information Caribbean Health Sciences (LILACS) and Scientific Electronic Library Online (SCIELO). Inclusion criteria were: original articles with surface contamination identification and institutional foodservice utensils related to hospital infection published in Portuguese and English in the years 2003 to 2016. Of the 12 articles selected and analyzed, the presence of pathogenic bacteria in hospital institutional foodservice was observed in seven works, two did not specify the type of UAN evaluated and three were non-hospital institutional foodservice. The main pathogenic bacteria found in these environments were S. aureus, Bacillus cereus and Salmonella spp. and the handlers are responsible for the contamination in most studies. With regard to surfaces and utensils, the meat preparation sites and vegetables, and utensils/equipment used in the distribution sector were the most affected. After analyzing the articles, it is clear that it is necessary to reinforce the importance of knowledge and control of pathogens sources in HFNS and it is essential that the manipulators are always in training courses and guidance on food safety, personal and food hygiene.
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Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article