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Hygiene challenges in Foodservice Units: Biocide efficacy and bacterial diversity across surfaces

2025-05-08Documento de conferência Acesso restrito
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datacite.subject.fosCiências Médicas
datacite.subject.fosCiências Naturais
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorPeixoto, Andreia
dc.contributor.authorSantos, Susana
dc.contributor.authorRodrigues, João
dc.contributor.authorSaraiva, Margarida
dc.contributor.authorCorreia, Cristina Belo
dc.contributor.authorBatista, Rita
dc.contributor.authorNovais, Carla
dc.contributor.authorAntunes, Patrícia
dc.date.accessioned2026-02-09T13:58:28Z
dc.date.available2026-02-09T13:58:28Z
dc.date.issued2025-05-08
dc.description.abstractContaminated surfaces in food-processing environments represent a significant food safety risk, making the monitoring of hygiene on hands and food-contact surfaces a priority. This study aimed to assess the occurrence and diversity of hygiene indicator bacteria in Portuguese foodservice facilities and to evaluate their association with biocide use. A total of 1,128 hand and surface samples were collected from 107 facilities, with bacterial identification performed by MALDI-TOF-MS and information gathered on the type and concentration of biocides used. More than half of the samples showed unsatisfactory hygiene results, mainly due to high total viable counts and Enterobacteriaceae levels. Forty bacterial species were identified, with Enterobacter cloacae, Klebsiella pneumoniae and Klebsiella oxytoca being the most prevalent. Hygiene performance varied according to the type of biocide applied, with quaternary ammonium compound-based products showing greater effectiveness. Despite appropriate biocide concentrations, the persistence and diversity of bacteria highlight the need to further investigate microbial susceptibility and persistence in order to improve hygiene practices.eng
dc.description.sponsorshipThis work is funded by national funds from FCT- Fundação para a Ciência e a Tecnologia under the projects UIDP/04378/2020, and UIDB/04378/2020 of the Research Unit in Applied Molecular Biosciences–UCIBIO, and project LA/P/0140/2020 from the Associated Laboratory of the Institute of Health and Bioeconomy - i4HB.
dc.identifier.urihttp://hdl.handle.net/10400.18/10855
dc.language.isoeng
dc.peerreviewedn/a
dc.relationApplied Molecular Biosciences Unit
dc.relationApplied Molecular Biosciences Unit
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectHygiene Challenges
dc.subjectFoodservice Units
dc.subjectFood Safety
dc.subjectHigiene Superfícies
dc.subjectDiversidade Bacteriana
dc.subjectSegurança Alimentar
dc.titleHygiene challenges in Foodservice Units: Biocide efficacy and bacterial diversity across surfaceseng
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleApplied Molecular Biosciences Unit
oaire.awardTitleApplied Molecular Biosciences Unit
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04378%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04378%2F2020/PT
oaire.citation.conferenceDate2025-05
oaire.citation.conferencePlaceBraga, Portugal
oaire.citation.titleXXIV Congresso de Nutrição e Alimentação, Associação Portuguesa de Nutrição, 8,9 maio 2025
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_b1a7d7d4d402bcce
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isProjectOfPublicationf10335ba-6a11-4a72-b082-182ce09d548d
relation.isProjectOfPublicationb6e46a61-d241-4879-b841-169d21cd75b9
relation.isProjectOfPublication.latestForDiscoveryf10335ba-6a11-4a72-b082-182ce09d548d

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