Volume 17, Issue 3 (Iranian South Medical journal 2014)                   Iran South Med J 2014, 17(3): 336-344 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Majlesi Nasr M, jabbari F, Alebouyeh M, Torabi P, Balvayeh M, Zali M R. Risk assessment of cooking utensils role of the bacterial contamination in the hospital kitchen. Iran South Med J 2014; 17 (3) :336-344
URL: http://ismj.bpums.ac.ir/article-1-546-en.html
1- Department of Sanitary Environmental engineering, Shahid Beheshti University of Medical Sciences, Tehran, IRAN.
2- Department of Sanitary Environmental engineering, Shahid Beheshti University of Medical Sciences, Tehran, IRAN.
Research Center for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, IRAN.
3- Research Center for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, IRAN. , Masoud.alebouyeh@gmail.com
4- Research Center for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, IRAN.
5- Department of Sanitary Environmental engineering, Taleghani Hospital, Shahid Beheshti University of Medical Sciences, Tehran, IRAN.
Abstract:   (8611 Views)

Background: Food contact surfaces are a major concern for food services facilities in controlling the spread of food borne pathogens. This study was aimed to investigate roles of food utensils in transmission of the most important bacteria associated with nosocomial infections and hospital food borne diseases in one hospital in Tehran. Materials and methods: During the three independent sampling processes, samples of common used utensils were analyzed for bacterial contamination. Through a sterile swab the samples were collected in sterile tubes and after transferring, were immediately subjected to culture on gram negative specific and general media for bacteria. Total bacterial counts of each sample were determined and their characterizations were performed by biochemical diagnostic tests according to standards methods. Results: Among the studied cooking utensils’ and food samples, the most contaminated samples were determined as samples from board and blender as 38% and 35%, respectively. The most bacteria isolated from these samples were related to species of Enterobacteriaceae, Staphylococcus aureus, Klebsiella pneumoniae and Bacillus species that were similar to the isolates from studied food samples. Conclusion: Results of this study, in addition to high contamination rates of medical foods and utensils in their contact showed that there are significant weaknesses in proper cooking and utensils hygiene conditions in preparation and distribution of medical food in the studied hospital’s samples.

Full-Text [PDF 599 kb]   (2160 Downloads)    
Type of Study: Original | Subject: General
Received: 2012/06/19 | Accepted: 2013/02/28 | Published: 2014/06/14

Send email to the article author


Rights and Permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Iranian South Medical Journal

Designed & Developed by: Yektaweb