Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities
Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have...
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| Veröffentlicht in: | Journal of food protection 2004-06, Vol.67 (6), p.1116-1122 |
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| container_title | Journal of food protection |
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| creator | Kishimoto, M Hioki, Y Okano, T Konuma, H Takamizawa, K Kashio, H Kasuga, F |
| description | Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. Transmission (from a faucet to a frying pan handle) of bacteria by another person, a third party, was also detected. |
| doi_str_mv | 10.4315/0362-028X-67.6.1116 |
| format | Article |
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Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. Transmission (from a faucet to a frying pan handle) of bacteria by another person, a third party, was also detected.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-67.6.1116</identifier><identifier>PMID: 15222536</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>bacterial contamination ; Biological and medical sciences ; chicken meat ; cooking utensils ; cross contamination ; disease transmission ; Equipment Contamination - prevention & control ; flatware ; food contamination ; Food Contamination - analysis ; Food Contamination - prevention & control ; food handling ; Food Handling - methods ; Food Handling - standards ; Food industries ; food industry ; Food Microbiology ; food pathogens ; food processing ; food processing equipment ; food sanitation ; Food-Processing Industry - standards ; foods ; Fundamental and applied biological sciences. Psychology ; Hand - microbiology ; hands ; Humans ; Hygiene ; isolation ; knives ; pathogen identification ; quality control ; ready-to-eat foods ; ribotypes ; Ribotyping ; salads ; Staphylococcal Infections - transmission ; Staphylococcus aureus ; Staphylococcus aureus - classification ; Staphylococcus aureus - isolation & purification ; strains ; virulence</subject><ispartof>Journal of food protection, 2004-06, Vol.67 (6), p.1116-1122</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-80da408cd3d15a07ddf7cf2ff1b22ef7bb79b59f996db0e50f10272f2cc5ca703</citedby><cites>FETCH-LOGICAL-c431t-80da408cd3d15a07ddf7cf2ff1b22ef7bb79b59f996db0e50f10272f2cc5ca703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15841975$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15222536$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kishimoto, M</creatorcontrib><creatorcontrib>Hioki, Y</creatorcontrib><creatorcontrib>Okano, T</creatorcontrib><creatorcontrib>Konuma, H</creatorcontrib><creatorcontrib>Takamizawa, K</creatorcontrib><creatorcontrib>Kashio, H</creatorcontrib><creatorcontrib>Kasuga, F</creatorcontrib><title>Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. Transmission (from a faucet to a frying pan handle) of bacteria by another person, a third party, was also detected.</description><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>chicken meat</subject><subject>cooking utensils</subject><subject>cross contamination</subject><subject>disease transmission</subject><subject>Equipment Contamination - prevention & control</subject><subject>flatware</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>food handling</subject><subject>Food Handling - methods</subject><subject>Food Handling - standards</subject><subject>Food industries</subject><subject>food industry</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food processing</subject><subject>food processing equipment</subject><subject>food sanitation</subject><subject>Food-Processing Industry - standards</subject><subject>foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hand - microbiology</subject><subject>hands</subject><subject>Humans</subject><subject>Hygiene</subject><subject>isolation</subject><subject>knives</subject><subject>pathogen identification</subject><subject>quality control</subject><subject>ready-to-eat foods</subject><subject>ribotypes</subject><subject>Ribotyping</subject><subject>salads</subject><subject>Staphylococcal Infections - transmission</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - classification</subject><subject>Staphylococcus aureus - isolation & purification</subject><subject>strains</subject><subject>virulence</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpNkE2LFDEURYMoTs_oLxA0G91V-5JUkspShtERBgTHAXchlY8xQ3WlTFKL_vem6EZdXR6ce-EdhN4Q2PeM8I_ABO2ADj87IfdiTwgRz9COqL7vFCj5HO3-EhfospQnAKCKipfognBKKWdih56-xzHV4xLnR2xmhw0udXVHnAKu2czlEEuJad7u-2qWX8cp2WTtWrBZs29h0zR5W73DIacDDik5vGS_mGzqVgzGxinW6Msr9CKYqfjX57xCD59vflzfdnffvny9_nTX2fZW7QZwpofBOuYINyCdC9IGGgIZKfVBjqNUI1dBKeFG8BwCASppoNZyaySwK_ThtLvk9Hv1per2hPXTZGaf1qKJlD1jnDaQnUCbUynZB73keDD5qAnoTbHeBOpNoBZSC70pbq235_l1PHj3r3N22oD3Z8AUa6bQNNpY_uOGnijJG_fuxAWTtHnMjXm4p0AYgGozamB_ABEYkCA</recordid><startdate>20040601</startdate><enddate>20040601</enddate><creator>Kishimoto, M</creator><creator>Hioki, Y</creator><creator>Okano, T</creator><creator>Konuma, H</creator><creator>Takamizawa, K</creator><creator>Kashio, H</creator><creator>Kasuga, F</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20040601</creationdate><title>Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities</title><author>Kishimoto, M ; Hioki, Y ; Okano, T ; Konuma, H ; Takamizawa, K ; Kashio, H ; Kasuga, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-80da408cd3d15a07ddf7cf2ff1b22ef7bb79b59f996db0e50f10272f2cc5ca703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>chicken meat</topic><topic>cooking utensils</topic><topic>cross contamination</topic><topic>disease transmission</topic><topic>Equipment Contamination - prevention & control</topic><topic>flatware</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>food handling</topic><topic>Food Handling - methods</topic><topic>Food Handling - standards</topic><topic>Food industries</topic><topic>food industry</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food processing</topic><topic>food processing equipment</topic><topic>food sanitation</topic><topic>Food-Processing Industry - standards</topic><topic>foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hand - microbiology</topic><topic>hands</topic><topic>Humans</topic><topic>Hygiene</topic><topic>isolation</topic><topic>knives</topic><topic>pathogen identification</topic><topic>quality control</topic><topic>ready-to-eat foods</topic><topic>ribotypes</topic><topic>Ribotyping</topic><topic>salads</topic><topic>Staphylococcal Infections - transmission</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - classification</topic><topic>Staphylococcus aureus - isolation & purification</topic><topic>strains</topic><topic>virulence</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kishimoto, M</creatorcontrib><creatorcontrib>Hioki, Y</creatorcontrib><creatorcontrib>Okano, T</creatorcontrib><creatorcontrib>Konuma, H</creatorcontrib><creatorcontrib>Takamizawa, K</creatorcontrib><creatorcontrib>Kashio, H</creatorcontrib><creatorcontrib>Kasuga, F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kishimoto, M</au><au>Hioki, Y</au><au>Okano, T</au><au>Konuma, H</au><au>Takamizawa, K</au><au>Kashio, H</au><au>Kasuga, F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2004-06-01</date><risdate>2004</risdate><volume>67</volume><issue>6</issue><spage>1116</spage><epage>1122</epage><pages>1116-1122</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. 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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | bacterial contamination Biological and medical sciences chicken meat cooking utensils cross contamination disease transmission Equipment Contamination - prevention & control flatware food contamination Food Contamination - analysis Food Contamination - prevention & control food handling Food Handling - methods Food Handling - standards Food industries food industry Food Microbiology food pathogens food processing food processing equipment food sanitation Food-Processing Industry - standards foods Fundamental and applied biological sciences. Psychology Hand - microbiology hands Humans Hygiene isolation knives pathogen identification quality control ready-to-eat foods ribotypes Ribotyping salads Staphylococcal Infections - transmission Staphylococcus aureus Staphylococcus aureus - classification Staphylococcus aureus - isolation & purification strains virulence |
| title | Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities |
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