Tolerance of microorganisms to surface disinfection in food production

Peixoto, Andreia; Santos, Susana; Rodrigues, João; Saraiva, Margarida; Belo Correia, Cristina; Batista, Rita; Novais, Carla; Antunes, Patrícia

http://hdl.handle.net/10400.18/11043

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Tolerance of microorganisms to surface disinfection in food production_17-06-2025_Andreia Peixoto.pdf		1.85 MB	Adobe PDF	Ver/Abrir

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Autores

Belo Correia, Cristina

Batista, Rita

Novais, Carla

Antunes, Patrícia

Resumo(s)

Food safety has a direct impact on consumer protection and public health,with food industry companies being primarily responsible for the safety of food products. Operators of food service businesses must ensure the preparation and distribution of safe meals by preventing, eliminating, or minimising microbiological risks at all stages. Contamination can occur at the final stage of food preparation if proper hygiene standards, such as cleaning and disinfecting surfaces,are not maintained. The persistence of bacterial hazards in the food preparation environment influences the occurrence of cross-contamination, compromising food safety. Despite recommended biocide use, poor hygiene of surfaces in direct or indirect contact with food was observed for most of the foodservice facilities studied. The presence of several recurrent bacterial species suggests possible persistence, reintroduction, and/or cross-contamination events. Investigating biocide susceptibility and bacterial persistence is essential to improve hygiene practices and identify more reliable bioindicators.