![]() ![]() The average temperature of the food samples at all the restaurants was higher than the recommended value as well as 63.9% of the sushi and 54.3% of the sashimi samples had above recommended pH. Staphylococcus aureus and Escherichia coli were investigated in the swabs samples. ![]() ![]() Thermotolerant coliforms, coagulase positive Staphylococcus, Vibrio parahaemolyticus, Bacillus cereus (in sushi) counts and the detection of Salmonella sp. Temperature, pH and Total Volatile Nitrogen Bases (in sashimi) of food samples were determined. Samples of sushi (36) and sashimi (35) and 112 swabs of food handlers were collected from 18 Japanese restaurants of the central region, Brazil. This study was carried out to evaluate the microbiological and physicochemical conditions of sushi and sashimi sold in Japanese restaurants as well as their handling conditions. The production and storage of these foods under appropriate conditions are critical factors in ensuring consumer safety. Sushi and sashimi are highly perishable and widely consumed foods in Brazil. ![]() Japanese cuisine is known for its nutritional and sensory quality. A continuous monitoring of microbiological quality of the processes, equipment and the environment is necessary as well as a validation of asepsis and restructuring of the physical space to conform to the RDC 50/02 and 220/04. These results showed microbiological contamination of processes involved in antineoplastic preparations. Staphylococcus and Klebsiella sp were found on the handlers' gloves and in the air conditioning system. The majority of the microorganisms identified in the BSC samples were Staphylococcus and Bacillus sp. We isolated 31 colony forming units: 22 were from samples from the BSC, six from the air conditioning system and three from the handler's glove. The bacteria and fungi were identified using standard biochemical procedures and microculture. Material was collected by surface swab and spontaneous sedimentation from the biological safety cabinet (BSC), the handlers' gloves and the air conditioning system. The aim of this study was to assess the microbiological quality of the process of handling anti-cancer drugs at a reference cancer treatment hospital in Pará State, Brazil. Patient safety depends on the sterility of the product because these patients are usually immunocompromised. The microbiological quality of the environment for the preparation of these medicines is a critical factor in achieving efficiency and safety. According to pharmacy protocols, pharmaceutical products must be of a quality that complies with specifications determined by official codes. The Agência Nacional de Vigilância Sanitária RDC 220/04 sets minimum requirements for operating an antineoplastic therapy service, which emphasizes the importance of a quality assurance system that incorporates the best practices for the preparation of antineoplastic therapy. ![]()
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