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Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers

Yıl 2023, Cilt: 7 Sayı: 2, 618 - 627, 31.05.2023

Nesrin Çakıcı Nükhet Nilüfer Demirel Zorba Alper Akçalı

https://doi.org/10.30621/jbachs.1137869

Öz

To determine the enterotoxigenic Staphylococcus aureus carriage rates and personal hygiene practices a total of 300 food workers participated, with 228 working in food businesses and 72 in hospital kitchens in Canakkale, Turkey.
Participants completed a questionnaire about sociodemographic characteristics, hygiene practices, and food safety. Hand/nasal swabs were collected from the food workers. Inoculums were seeded on Baird Parker Agar. Multiplex PCR and ELISA methods were used.
The enterotoxigenic S. aureus carriage rate was 14% of food workers. Out of the 125 S. aureus strains, 42 (33.6%) were positive for one or more SE genes. Furthermore, sea, seb, sec, sed, and sea+sed were found in 16.0%, 6.4%, 9.6%, 6.4%, and 4.8% respectively. SEA, SEB, SEC, SED, and SEE were found at rates of 14.4%, 7.2%, 12.8%, 11.2%, and 20.8%. It was determined that as the education level of food workers increased, the S. aureus carrier rate decreased. The carrier rate was found to be higher in those who use gloves than those who do not. Hand carriers were determined more in nasal carriers (p<0.05).
Food workers who are carriers of enterotoxigenic S. aureus are a risk factor for food contamination. Training food workers on personal hygiene can be effective in preventing food poisoning.

Anahtar Kelimeler

Food workers Enterotoxine Staphylococcus aureus carriage Hygiene practices.

Destekleyen Kurum

TUBİTAK

Proje Numarası

113S562

Teşekkür

Prof. Dr. Ömer Akineden TUBITAK (The Scientific And Technological Research Council of Turkey

Kaynakça

  • Acco, M., Ferreira, F. S., Henriques, J. A. P., & Tondo, E. C. (2003). Identification of Multiple Strains of Staphylococcus aureus Colonizing Nasal Mucosa of Food Handlers. Food Microbiology, 20, 489–493.
  • Akineden O, Hassan A. A, Schneider E, Usleber E. (2008). Enterotoxigenic properties of Staphylococcus aureus isolated from goats’ milk cheese. International Journal of Food Microbiology, 124, 211-216.
  • Al Bustan M. A, Udo E. E, Chugh T. D. (1996). Nasal Carriage of Enterotoxin Producing Staphylococcus aureus Among Restaurant Workers in Kuwait City. Epidemiology and Infection, 116 (3): 319-322.
  • Alhashimi, H. M. M., Ahmed, M. M., & Mustafa, J. M. (2017). Nasal carriage of enterotoxigenic Staphylococcus aureus among food handlers in Kerbala city. Karbala International Journal of Modern Science, 3, 69-74.
  • Aydın, A., Sudagidan, M., & Muratoglu, K. (2011). Prevalence of Staphylococcal Enterotoxins, Toxin Genes and Genetic-Relatedness of Foodborne Staphylococcus aureus Strains Isolated in the Marmara Region of Turkey. International Journal of Food Microbiology, 148(2), 99–106.
  • Baş, M., Ersun, A. Ş. & Kıvanç G., (2006). The Evaluation of Food Hygiene Knowledge, Attitudes, and Practices of Food Handlers in Food Businesses in Turkey. Food Control, 17(4), 317–322.
  • Cha, J. O., Lee, J. K., Jung, Y. H., Yoo, J. I., Park, Y. K., Kim, B. S., et al. (2006). Molecular Analysis of Staphylococcus aureus Isolates Associated with Staphylococcal Food Poisoning in South Korea. Journal of Applied Microbiology, 101, 864–871.
  • Cakici, N., Demirel-Zorba, N.N., Akçali, A. (2015). Food industry employees and staphylococcal food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 72 (4) 337-350.
  • Campos A. K. C., Cardonha A. M. S., Pinheiro L. B. G., Ferreira N. R., Azevedo P. R. M. & Stamford T. L. M. (2009). Assessment of Personal Hygiene and Practices of Food Handlers in Municipal Public Schools of Natal, Brazil. Food Control, 20(9), 807-810.
  • Dagnew, M., Moges, T., Feleke, M. & Zinaye, T. (2012). Survey of Nasal Carriage of Staphylococcus aureus and Intestinal Parasites among Food Handlers Working at Gondar University, Northwest Ethiopia. BMC Public Health, 12(1): 837-844.
  • Figueroa G, Navarrete P, Caro M, Troncoso M, Faundez, G. (2002). Carriage of Enterotoxigenic Staphylococcus aureus in Food Handlers. Revista Medica de Chile, 130(8): 859-64.
  • Ho, J., O'Donoghue, M. M., & Boost, M. V. (2014). Occupational Exposure to Raw Meat: A Newly-Recognized Risk Factor for Staphylococcus aureus Nasal Colonization Amongst Food Handlers. International Journal Hygiene Environmental Health, 217, 347-353.
  • Loeto, D., Matsheka, M. I., & Gashe, B. A. (2007). Enterotoxigenic and Antibiotic Resistance Determination of Staphylococcus aureus Strains Isolated from Food Handlers in Gaborone, Botswana. Journal of Food Protection, 12, 2764-2768.
  • Lovseth, A., Loncarevic, S., & Berdal, K. G. (2004). Modified Multiplex PCR Method for Detection of Pyrogenic Exotoxin Genes in Staphylococcal Isolates. Journal of Clinical Microbiology, 42(8), 3869–3872.
  • Lynch, R. A., Phillips, M. L., Elledge, B. L., Hanumanthaiah, S., & Boatright, D. T. (2005). A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. Journal of Food Protection, 68, 187–190.
  • Monday, S. R., & Bohach, G. A. (1999). Use of multiplex PCR to detect classical and newly described pyrogenic toxin genes in staphylococcal isolates. Journal of Clinical. Microbiology. 37, 3411–3414.
  • Rall, V. L. M., Sforcin, J. M., Augustini, V. C. M., Watanabe, M. T., Fernandes Jr A., Rall R. et al. (2010). Detection of Enterotoxin Genes of Staphylococcus spp Isolated from Nasal Cavities and Hands of Food Handlers. Brazilian Journal of Microbiology, 41, 59-65.
  • Soriano, J. M., Font, G., Molto, J. C., & Manes, J. (2002). Enterotoxigenic Staphylococci and Their Toxins in Restaurant Foods. Trends in Food Science & Technology, 13, 60–67.

Yıl 2023, Cilt: 7 Sayı: 2, 618 - 627, 31.05.2023

Nesrin Çakıcı Nükhet Nilüfer Demirel Zorba Alper Akçalı

https://doi.org/10.30621/jbachs.1137869

Öz

Proje Numarası

113S562

Kaynakça

  • Acco, M., Ferreira, F. S., Henriques, J. A. P., & Tondo, E. C. (2003). Identification of Multiple Strains of Staphylococcus aureus Colonizing Nasal Mucosa of Food Handlers. Food Microbiology, 20, 489–493.
  • Akineden O, Hassan A. A, Schneider E, Usleber E. (2008). Enterotoxigenic properties of Staphylococcus aureus isolated from goats’ milk cheese. International Journal of Food Microbiology, 124, 211-216.
  • Al Bustan M. A, Udo E. E, Chugh T. D. (1996). Nasal Carriage of Enterotoxin Producing Staphylococcus aureus Among Restaurant Workers in Kuwait City. Epidemiology and Infection, 116 (3): 319-322.
  • Alhashimi, H. M. M., Ahmed, M. M., & Mustafa, J. M. (2017). Nasal carriage of enterotoxigenic Staphylococcus aureus among food handlers in Kerbala city. Karbala International Journal of Modern Science, 3, 69-74.
  • Aydın, A., Sudagidan, M., & Muratoglu, K. (2011). Prevalence of Staphylococcal Enterotoxins, Toxin Genes and Genetic-Relatedness of Foodborne Staphylococcus aureus Strains Isolated in the Marmara Region of Turkey. International Journal of Food Microbiology, 148(2), 99–106.
  • Baş, M., Ersun, A. Ş. & Kıvanç G., (2006). The Evaluation of Food Hygiene Knowledge, Attitudes, and Practices of Food Handlers in Food Businesses in Turkey. Food Control, 17(4), 317–322.
  • Cha, J. O., Lee, J. K., Jung, Y. H., Yoo, J. I., Park, Y. K., Kim, B. S., et al. (2006). Molecular Analysis of Staphylococcus aureus Isolates Associated with Staphylococcal Food Poisoning in South Korea. Journal of Applied Microbiology, 101, 864–871.
  • Cakici, N., Demirel-Zorba, N.N., Akçali, A. (2015). Food industry employees and staphylococcal food poisoning. Turkish Bulletin of Hygiene and Experimental Biology, 72 (4) 337-350.
  • Campos A. K. C., Cardonha A. M. S., Pinheiro L. B. G., Ferreira N. R., Azevedo P. R. M. & Stamford T. L. M. (2009). Assessment of Personal Hygiene and Practices of Food Handlers in Municipal Public Schools of Natal, Brazil. Food Control, 20(9), 807-810.
  • Dagnew, M., Moges, T., Feleke, M. & Zinaye, T. (2012). Survey of Nasal Carriage of Staphylococcus aureus and Intestinal Parasites among Food Handlers Working at Gondar University, Northwest Ethiopia. BMC Public Health, 12(1): 837-844.
  • Figueroa G, Navarrete P, Caro M, Troncoso M, Faundez, G. (2002). Carriage of Enterotoxigenic Staphylococcus aureus in Food Handlers. Revista Medica de Chile, 130(8): 859-64.
  • Ho, J., O'Donoghue, M. M., & Boost, M. V. (2014). Occupational Exposure to Raw Meat: A Newly-Recognized Risk Factor for Staphylococcus aureus Nasal Colonization Amongst Food Handlers. International Journal Hygiene Environmental Health, 217, 347-353.
  • Loeto, D., Matsheka, M. I., & Gashe, B. A. (2007). Enterotoxigenic and Antibiotic Resistance Determination of Staphylococcus aureus Strains Isolated from Food Handlers in Gaborone, Botswana. Journal of Food Protection, 12, 2764-2768.
  • Lovseth, A., Loncarevic, S., & Berdal, K. G. (2004). Modified Multiplex PCR Method for Detection of Pyrogenic Exotoxin Genes in Staphylococcal Isolates. Journal of Clinical Microbiology, 42(8), 3869–3872.
  • Lynch, R. A., Phillips, M. L., Elledge, B. L., Hanumanthaiah, S., & Boatright, D. T. (2005). A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. Journal of Food Protection, 68, 187–190.
  • Monday, S. R., & Bohach, G. A. (1999). Use of multiplex PCR to detect classical and newly described pyrogenic toxin genes in staphylococcal isolates. Journal of Clinical. Microbiology. 37, 3411–3414.
  • Rall, V. L. M., Sforcin, J. M., Augustini, V. C. M., Watanabe, M. T., Fernandes Jr A., Rall R. et al. (2010). Detection of Enterotoxin Genes of Staphylococcus spp Isolated from Nasal Cavities and Hands of Food Handlers. Brazilian Journal of Microbiology, 41, 59-65.
  • Soriano, J. M., Font, G., Molto, J. C., & Manes, J. (2002). Enterotoxigenic Staphylococci and Their Toxins in Restaurant Foods. Trends in Food Science & Technology, 13, 60–67.
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Research Article
Yazarlar

Nesrin Çakıcı 0000-0001-8662-7215

Nükhet Nilüfer Demirel Zorba 0000-0001-6851-6474

Alper Akçalı 0000-0003-0325-886X

Proje Numarası 113S562
Yayımlanma Tarihi 31 Mayıs 2023
Gönderilme Tarihi 29 Haziran 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Çakıcı, N., Demirel Zorba, N. N., & Akçalı, A. (2023). Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers. Journal of Basic and Clinical Health Sciences, 7(2), 618-627. https://doi.org/10.30621/jbachs.1137869
AMA Çakıcı N, Demirel Zorba NN, Akçalı A. Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers. JBACHS. Mayıs 2023;7(2):618-627. doi:10.30621/jbachs.1137869
Chicago Çakıcı, Nesrin, Nükhet Nilüfer Demirel Zorba, ve Alper Akçalı. “Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers”. Journal of Basic and Clinical Health Sciences 7, sy. 2 (Mayıs 2023): 618-27. https://doi.org/10.30621/jbachs.1137869.
EndNote Çakıcı N, Demirel Zorba NN, Akçalı A (01 Mayıs 2023) Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers. Journal of Basic and Clinical Health Sciences 7 2 618–627.
IEEE N. Çakıcı, N. N. Demirel Zorba, ve A. Akçalı, “Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers”, JBACHS, c. 7, sy. 2, ss. 618–627, 2023, doi: 10.30621/jbachs.1137869.
ISNAD Çakıcı, Nesrin vd. “Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers”. Journal of Basic and Clinical Health Sciences 7/2 (Mayıs 2023), 618-627. https://doi.org/10.30621/jbachs.1137869.
JAMA Çakıcı N, Demirel Zorba NN, Akçalı A. Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers. JBACHS. 2023;7:618–627.
MLA Çakıcı, Nesrin vd. “Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers”. Journal of Basic and Clinical Health Sciences, c. 7, sy. 2, 2023, ss. 618-27, doi:10.30621/jbachs.1137869.
Vancouver Çakıcı N, Demirel Zorba NN, Akçalı A. Carriage of Enterotoxigenic Staphylococcus Aureus and Hygiene Practices of Food Workers. JBACHS. 2023;7(2):618-27.
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