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- Surface hygiene in food environments: challenges with biocide efficacy and bioindicatorsPublication . Peixoto, Andreia; Matos, Cátia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Belo Correia, Cristina; Batista, Rita; Peixe, Luísa; Novais, Carla; Antunes, PatríciaThe presence of bacterial hazards on contaminated surfaces in food-processing environments poses significant food safety risks. Monitoring and hygiene verification of surfaces in direct or indirect contact with food remains a top priority for food business operators. Sanitation uses antimicrobial compounds, biocides (disinfectants/antiseptics), whose effectiveness on surface microbiota depends on microorganisms’ susceptibility and factors such as concentration and contact time. The aim of this stydy was to assess the post-disinfection occurrence and diversity of hygiene indicator bacteria on kitchen surfaces of Portuguese foodservice facilities and correlate their presence with biocide usage. Despite recommended biocide use, poor hygiene of surfaces in direct or indirect contact with food was observed. The presence of diverse, potentially pathogenic and recurrent bacterial species suggests persistence, reintroduction, and/or cross-contamination. Identifying phenotypic and genetic markers of persistence, including biocide susceptibility, is crucial for developing real-time hygiene bioindicators and ensuring food safety.