Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.

摘要 本研究旨在评估巴西南部酒店餐厅的良好操作规范应用情况，将此类规范与所供应食品的微生物质量相关联，并同步识别污染来源。研究依托巴西国家卫生监督局（Agência Nacional de Vigilância Sanitária）第216/2014号决议制定核查清单，对四家酒店的餐饮部门开展评估并实施微生物检测。采集表面、器具、设备及从业人员手部样本，用于计数凝固酶阳性葡萄球菌与耐热大肠菌群。通过rep-PCR所得的条带图谱，对上述培养计数得到的分离菌株进行比对分析。根据观测到的不合格项，仅一家酒店的良好操作规范评估结果被评为优秀。部分微生物检测结果超出了对应微生物计数的允许限值，暴露出卫生防疫流程存在缺陷。研究还发现部分食品样本与从业人员手部及器具样本之间存在遗传相似性。上述结果表明，食品养护与操作流程存在不足，可能会对向顾客供应的食品质量造成不利影响。