Microbial contamination in food, food-handlers’ hands and surfaces and evaluation of contamination sources by the similarity between isolates

Abstract

Food can be contaminated with surfaces and food employees during chopping, shredding and serving. Pathogenic microorganisms are transmitted by direct contact with food or indirectly with airborne particles. The aim of this study was to determine the prevalence and the relationship between pathogenic microorganisms isolated from food, kitchen equipment and foodhandler’s hands. A total of 212 microbiological samples were collected from surfaces, foods and food handlers’ hands at different six canteens inside of the Afyon Kocatepe University campus during the period 2017-2018. Following biochemical tests, identification of Staphylococcus species were performed from a specific region of 23S rRNA gene. The genetic relationships between totally 25 Staphylococcus spp. and Proteus mirabilis isolates were determined. S.epidermidis was detected in two samples from knife handle (5%), nine samples from hands (20%) and in one of food sample (1%), too. S.aureus was found to be existed in one sample from hands (2.2%), two samples of soujouk (2%) and in one sample pancakes (3%) obtained from the university canteens. Besides from one of food sample (1%) S.sciuri, from one of hand sample (2.2%) S.haemolyticus and one of the food samples (1%) S.saprophyticus bacteria were identified. As a result, foods, food preparation surfaces and foodhandler’s hands were contaminated with microorganisms in canteens and they were similar/same to each other. Also, considering the number of isolates, the highest of contamination is the hands of food-handler.