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- Genomic diversity of Enterobacteriaceae on food-processing surfaces: an overlooked non-clinical setting with public health implicationsPublication . Peixoto, Andreia; Nova, Lúcia; Mourão, Joana; Matos, Cátia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Correia, Cristina Belo; Batista, Rita; Peixe, Luísa; Novais, Carla; Antunes, PatríciaBacterial hazards on contaminated surfaces in food-processing environments pose significant food safety risks. Hygiene monitoring of surfaces in direct or indirect contact with food typically relies on a limited set of bacterial indicators, such as Enterobacteriaceae counts. However, their genomic diversity remains poorly characterised. The aim of this study was to provide a comprehensive genomic characterisation of Enterobacteriaceae recovered from food-contact surfaces after cleaning and disinfection with biocides in foodservice units. Diverse strains were identified, with some STs shared across samples and/or foodservices. - A diverse Enterobacteriaceae population persists on food-contact surfaces even after cleaning and disinfection with biocides, with evidence of cross-contamination. - These surfaces represent critical points of contact for strains that are genetically similar to those circulating in food, environment, and human clinical sources, including strains carrying clinically relevant AMR genes. - Further research is needed to understand the factors driving their persistence and dissemination in foodservice environments, aiming to enhance food safety risk management protocols and protect public health.
- 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.