Some aspects of bacterial contamination of hands of workers in food service establishments.

Some aspects of bacterial contamination of hands of workers in food service establishments. Research Abstract Details 

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Some aspects of bacterial contamination of hands of workers in food service establishments. Abstract Text:

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.

Some aspects of bacterial contamination of hands of workers in food service establishments. Publishing Authors By Initials

For similar bacteria: gram-positive bacteria: gram-positive cocci: staphylococcaceae: staphylococcus: staphylococcus aureus research abstracts see: bacteria: gram-positive bacteria: gram-positive cocci: staphylococcaceae: staphylococcus: staphylococcus aureus research

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Some aspects of bacterial contamination of hands of workers in food service establishments. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Zentralblatt für Bakteriologie, Mikrobiologie und

VOLUME: 186

Page Numbers: 45-54

Journal Abbreviation:

ISSN: 0932-6073

DAY: 26

MONTH: Mar

YEAR: 1988

Some aspects of bacterial contamination of hands of workers in food service establishments. Information

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LANGUAGE: eng

NlmUniqueID: 8606774

Some aspects of bacterial contamination of hands of workers in food service establishments. Keywords Mesh Terms:

KEYWORDS: Staphylococcus aureus

MESH TERMS: isolation & purification

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Grant and Affiliation Information for Some aspects of bacterial contamination of hands of workers in food service establishments.

AFFILIATION: Laboratory for Food Microbiology and -Hygiene, Agricultural University, Wageningen, The Netherlands.

Country: GERMANY, WEST

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MEDLINETA: Zentralbl Bakteriol Mikrobiol

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