Hospital Food Safety Measures Reduce Risk of Contaminated Food

Article

A new study found more than 80 percent of raw chicken used in  hospitals in food for patients and staff was contaminated with a form of antibiotic resistant bacteria called extended-spectrum beta-lactamase (ESBL) producing E.coli. While sufficient preparation eliminated the presence of bacteria, poultry meat delivered to hospital kitchens remains a potential point of entry for these dangerous bacteria into the hospital. The study was published in the April issue of Infection Control and Hospital Epidemiology.

“While a high proportion of chicken contaminated by antibiotic resistant E.coli is a significant concern, robust food safety measures taken by hospital kitchen staff are able to prevent the spread of these pathogens and minimize risk to food handlers, staff and patients,” says Andrew Stewardson, MD, the lead author of the study.

Researchers from the University Hospital of Geneva in Switzerland collaborated with the Food Control Authority of Geneva to test raw chicken delivered to the central hospital kitchen that prepares more than 8,000 meals daily. They compared the hospital samples to food in local supermarkets for the presence of ESBLs finding that most (86%) chicken meat samples were positive. E. coli is a normal part of healthy human gut flora but can also cause urinary tract infections and occasionally more serious invasive infections.

The researchers also looked at how food, as a potential source of multi-resistant bacteria, impacts the health of food handlers, healthcare workers and patients. They found six of 93 food handlers were ESBL carriers, but overall were no more likely to be colonized by ESBL-producing bacteria than the Swiss population.

The authors concluded that industrial risk management strategies in the hospital kitchen appear sufficient to minimize risk to food handlers, hospital staff and patients. However they caution that this conclusion may not apply to household kitchens, where food safety precautions are less rigidly applied.

Reference: Stewardson AJ, Renzi G, et al. Extended-Spectrum b-Lactamase–Producing Enterobacteriaceae in Hospital Food: A Risk Assessment. Infection Control and Hospital Epidemiology 35:4 (April 2014).

Source: Society for Healthcare Epidemiology of America (SHEA)

Recent Videos
Mark Wiencek, PhD
Rebecca Crapanzano-Sigafoos, DrPH, CIC, AL-CIP, FAPIC
The CDC’s updated hospital respiratory reporting requirement has added new layers of responsibility for infection preventionists. Karen Jones, MPH, RN, CIC, FAPIC, clinical program manager at Wolters Kluwer, breaks down what it means and how IPs can adapt.
Studying for the CIC using a digital tablet and computer (Adobe Stock 335828989 by NIKCOA)
Infection Control Today's Conversations with the HSPA President, Arlene Bush, CRCST, CER, CIS, SME, DSMD, CRMST
Infection Control Today's Conversations with the HSPA President, Arlene Bush, CRCST, CER, CIS, SME, DSMD, CRMST
Cheron Rojo, BS, FCS, CHL,  CER, CFER, CRCST
Matthias Tschoerner, Dr Sc
Standardizing Cleaning and Disinfection
Concept images of Far-UVC  (Adobe Stock 316993517 by hopenv)
Related Content