SciELO - Scientific Electronic Library Online

vol.17 issue3Normalize the ascorbic acid serum levels the ascorbic acid of the for suplementation with acerola juice (Malpighia glabra L.) and the pills, institutionalized elderlyGenetics of obesity author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista de Nutrição

Print version ISSN 1415-5273On-line version ISSN 1678-9865


PINTO, Uelinton Manoel; CARDOSO, Rodrigo Rezende  and  VANETTI, Maria Cristina Dantas. Detection of Listeria, Salmonella and Klebsiella in a hospital food service. Rev. Nutr. [online]. 2004, vol.17, n.3, pp.319-326. ISSN 1415-5273.

OBJECTIVE: The purpose of the research was to investigate the presence of Listeria, Salmonella and Klebsiella on samples of enteral diets and utensils, surfaces and equipments involved in food preparation in a hospital food service. METHODS: Fifty samples collected from utensils, surfaces and equipment used for food preparation in a hospital food service, and four samples collected from enteral diets were tested for bacteria of genera Listeria, Salmonella and Klebsiella. Typical colonies of bacteria of the genus Listeria from enteral diet were isolated in Oxford agar and contamination by L. monocytogenes was confirmed by immunoanalysis. RESULTS: L. monocytogenes, S. rissen and Klebsiella were isolated from enteral diet. For their relevance as agents of hospital infections, bacteria of the genus Klebsiella were evaluated. K. pneumoniae were found in equipment and utensil, and K. oxytoca were found in environment, equipment and enteral diet samples. L. monocytogenes showed resistance to cefoxitin and all Klebsiella were resistant to amoxacillin and ampicillin. S. rissen showed susceptibility to all 13 antibiotics tested. CONCLUSION: The study showed that 11% of the analyzed samples were contaminated with, at least, one of the investigated pathogens. Such results reiterate the need for awareness and knowledge of effective hygienic procedures in the hospital food manipulation areas, in order to ensure patients' safety.

Keywords : food service; bacterial contamination; foodborne pathogens; antibiotic susceptibility; food contamination.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License