Kitchen sponges continue to be heavily used in Brazilian food services, even though they may be very contaminated. The objective of this study was to evaluate the microbiological contamination and the efficacy of two ...Kitchen sponges continue to be heavily used in Brazilian food services, even though they may be very contaminated. The objective of this study was to evaluate the microbiological contamination and the efficacy of two procedures for the disinfection of kitchen sponges used in Brazilian food services. Eighty sponges were collected from food services and then analyzed for the quantification heterotrophic microorganisms (HM), fecal coliforms (CF), Staphylococcus coagulase-positive (SA) microorganisms and to the investigation of the presence of Salmonella sp. (SAM). After that, the sponges were disinfected, separately, by either boiling water for five minutes or immersed in 200ppm sodium hypochlorite, for 10 minutes, added to a rinse with potable water. The results showed that sponges presented HM counts between 3.4 and 10.4 log CFU/sponge, with an average of 9.1 log CFU/sponge, and 76.25% of them presented CF with average counts of 8.4 log CFU/sponge. SA and SAM were found in 2.5% of samples. Both disinfection procedures were able to significantly reduce the bacterial counts, but the boiling method showed a greater reduction (99.9999%) than the method of disinfection by 200 ppm sodium hypochlorite (99.9%). Based on the results it was possible to conclude that kitchen sponges can be very contaminated, but simple disinfection procedure can be applied to significantly reduce the microbial contamination.展开更多
To understand the potential causes of laboratory-acquired infections and to provide possible solutions that would protect laboratory personnel, samples from a viral laboratory were screened to determine the main sourc...To understand the potential causes of laboratory-acquired infections and to provide possible solutions that would protect laboratory personnel, samples from a viral laboratory were screened to determine the main sources of contamination with six subtypes of Rhinovirus. Rhinovirus contamination was found in the gloves, cuffs of protective wear, inner surface of biological safety cabinet （BSC） windows, and trash handles. Remarkably, high contamination was found on the inner walls of the centrifuge and the inner surface of centrifuge tube casing in the rotor. Spilling infectious medium on the surface of centrifuge tubes was found to contribute to contamination of centrifuge surfaces. Exposure to sodium hypochlorite containing no less than 0.2 g/L available chlorine decontaminated the surface of the centrifuRe tubes from Rhinovirus after 2 min.展开更多
文摘Kitchen sponges continue to be heavily used in Brazilian food services, even though they may be very contaminated. The objective of this study was to evaluate the microbiological contamination and the efficacy of two procedures for the disinfection of kitchen sponges used in Brazilian food services. Eighty sponges were collected from food services and then analyzed for the quantification heterotrophic microorganisms (HM), fecal coliforms (CF), Staphylococcus coagulase-positive (SA) microorganisms and to the investigation of the presence of Salmonella sp. (SAM). After that, the sponges were disinfected, separately, by either boiling water for five minutes or immersed in 200ppm sodium hypochlorite, for 10 minutes, added to a rinse with potable water. The results showed that sponges presented HM counts between 3.4 and 10.4 log CFU/sponge, with an average of 9.1 log CFU/sponge, and 76.25% of them presented CF with average counts of 8.4 log CFU/sponge. SA and SAM were found in 2.5% of samples. Both disinfection procedures were able to significantly reduce the bacterial counts, but the boiling method showed a greater reduction (99.9999%) than the method of disinfection by 200 ppm sodium hypochlorite (99.9%). Based on the results it was possible to conclude that kitchen sponges can be very contaminated, but simple disinfection procedure can be applied to significantly reduce the microbial contamination.
基金supported by the China Mega-Project for Infectious Disease(2011ZX10004-001,2012ZX10004401,2012ZX10004215,and 2013ZX10004805002)the SKLID Development Grant(2011SKLID104)
文摘To understand the potential causes of laboratory-acquired infections and to provide possible solutions that would protect laboratory personnel, samples from a viral laboratory were screened to determine the main sources of contamination with six subtypes of Rhinovirus. Rhinovirus contamination was found in the gloves, cuffs of protective wear, inner surface of biological safety cabinet （BSC） windows, and trash handles. Remarkably, high contamination was found on the inner walls of the centrifuge and the inner surface of centrifuge tube casing in the rotor. Spilling infectious medium on the surface of centrifuge tubes was found to contribute to contamination of centrifuge surfaces. Exposure to sodium hypochlorite containing no less than 0.2 g/L available chlorine decontaminated the surface of the centrifuRe tubes from Rhinovirus after 2 min.
