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Bacterial Load On Surfaces Of Shared And Publicly Used Equipment At The University Of Sharjah Medical Campus

1341 words - 6 pages

Significant number of the students, faculty member and workers at the University of Sharjah medical campus uses several types of shared and public equipment. These equipment comprise keyboards at libraries and computer rooms, purchasing panels of food and drink vending machines and user panels of elevators.
The campus houses colleges of medicine, dentistry, health sciences, pharmacy and a teaching hospital. The number and nature of users who perform several clinical training activities highlights the implication of bacterial contamination at shared and publicly used machines and equipment the in university facilities. The species of bacteria associated with such group who may ...view middle of the document...

Subsequent sampling occasions will be carried weekly for three months depending on the bacterial isolation yield.

A bacterium on surfaces including the common isolates (Staphylococcus species, enterobacteriaceae family, Bacillus species and listeria species.
Their health importance
The large number of users increase risk of contamination and lower the hygienic level if not cared for
To investigate the presence of hygiene status indicator bacterial species (including……) on the surfaces of vending machines in addition to the factor that affect their presence.

Literature review
1. Types of Bacteria commonly isolated from Surfaces
Listeria monocytogenes is an ubiquitous gram-positive non –spore forming bacilli commonly found in water, soil, and some types of food . It is psychrotrophic bacterium that can survive and replicate at low temperatures. It can colonize and persist on environmental surfaces (Cokes et al, 2011). It withstands acidic and low-aw conditions, which contribute to its ability to survive a variety of stresses conditions (Hajmeer et al. 2006). Listeriosis is a severe foodborne illness caused by ingestion of food contaminated with the bacterium. It is characterized by high hospitalization rates and mortality rates ranging from 16 to 30% (Lahou et al, 2013; Cokes et al, 2011; Kovacevic et al , 2013 ).
Gutiérrez et al ( 2012) Stated that complete elimination of pathogens from food serving environments is difficult because bacteria can attach to contact surfaces and form biofilms .Where they survive even after cleaning and disinfection
In medical settings, bacterial species that find their way to food or surfaces through cross contamination can be more virulence.
According to research results carried by Aycan et al (2006) in a Turkish university; students as intellectual section of the society are not adequately concerned with the sufficient and balanced nutrition in addition to food safety. Such situation may be a risk factor.
Almualla et al (2010) stated that twenty percent of ready to eat food samples selected from Supermarkets in Sharjah, UAE, contained E. coli, although the numbers were as low as 1 log MPN/g and that no Staphylococcus aureus, Listeria monocytogenes, or Salmonella serotypes were detected in any of the salads tested.
Rahimi et al (2008) investigated the contamination rate of meat samples in Iran by Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter spp. The percentages of positive samples were 42.4%, 6.4%, 6% and 0 % respectively.
In Turkey Listeria monocytogenes was isolated from 13.75, 4 and 2% of 80 prepared ground beef, 100 white cheese and 100 parsley samples, respectively (Oktem et. al. , 2005).

2. setting , types and number of isolates in previous studies
Tunç and Olgun (2006) detected twelve different types of bacteria on the surface of fifty public telephones with the level of...

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