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Santanti-bacteriological control by the method of research flushing

Sampling and delivery to the laboratory

In the practice of routine sanitary supervision of catering facilities, the retail network, the catering facilities of kindergartens and adolescents, as well as buffets - dispensing hospitals, the method of flushing is widely used to monitor the effectiveness of sanitary processing of inventory, equipment, utensils, sanitary clothing and hands of staff . The method of flushing makes it possible to objectively assess the sanitary content of the surveyed institutions.

When conducting sanitary-bacteriological studies of swabs, they are mainly limited to identifying bacteria of the Escherichia coli group, their detection is regarded as one of the confirmations of violation of the sanitary regime.

When detecting secondary massive seeding of the finished product with a significant excess of the total number of microbes in it, it is also necessary to determine the total bacterial seeding and the presence of bacteria of the genus Proteus and St. aureus.

When taking swabs from equipment, implements, utensils, cutlery, the following is recorded: the number of the sample in order, the place of taking the flush, in what technical and sanitary condition the equipment was (inventory, dishes, etc.) from which the flush was taken, the time of sampling.

When taking washings from hands, the following is recorded: number in order, last name, first name and patronymic of the employee, work performed, time of collection.

Sample delivery should be made in thermal containers.

The delivery time of product samples and swabs in the laboratory for the study should not exceed two hours, since the delay of this period affects the reliability of the analysis results.

Swab Technique

Swabs are taken using sterile moistened cotton swabs. Sterile cotton swabs on glass, metal or wooden sticks mounted in test tubes with cotton plugs are prepared in advance in the laboratory. On the day of washing the swabs, 5 ml of a sterile 0.1% aqueous peptone solution is poured into each test tube with a swab (under the box above the burner) so that the cotton swab does not touch the liquid.

Immediately before taking the wash, the tampon is moistened with a medium.

Flushing from large equipment and inventory is taken from a surface of 100 cm2, to limit the surfaces use a template (stencil) made of wire. The stencil has an area of ​​25 cm2 to take swabs from an area of ​​100 cm2 it is applied 4 times in different places on the surface of the controlled object.

When taking swabs from small instruments, the entire surface of the item is wiped; when taking swabs from plates, the entire inner surface is wiped. When taking washings from small objects with a swab, wipe three objects of the same name — three plates, three spoons, etc. At the cutlery, they wipe their working part.

When examining the glasses, they wipe the inner surface and the upper outer edge of the glass 2 cm down.

When taking swabs from the hands, wipe the palm surfaces of both hands with a swab, passing at least 5 times on each palm and fingers, then wipe the interdigital spaces.

When taking swabs from sanitary clothing, 4 areas of 25 cm2 are wiped - the lower part of each sleeve and 2 platforms from the upper and middle parts of the front floor of the overalls.
From different places of towels take 4 platforms of 25 cm2.

Methods for the study of washes. Study Volume

In catering, the study of swabs is carried out for the presence of bacteria of the group of Escherichia coli.

A study for the presence of Staphylococcus aureus and Proteus, the determination of total bacterial contamination is carried out according to indications.

For instance:

a) the study of staphylococci swabs is carried out during the examination of cream and confectionery shops, canteens and restaurants, dairy kitchens and other catering units, paying special attention to the control of staff hands; b) the total microbial contamination can be determined to establish the effective processing of dishes, as well as in the assessment of detergents and disinfectants.

The technique of sowing swabs on bacteria of the group of Escherichia coli

During routine sanitary and hygienic examinations, for the detection of BGHC, washings are inoculated on Kessler's medium with lactose or Koda, while a swab is lowered into the test tube with the medium and the remaining washing-up liquid is transferred.

Crops on Kessler or Koda media are incubated at 37 ° C, after 18-24 hours from Kessler’s medium, they are sown on Endo’s dense differential medium, and from Koda’s medium, seeding is carried out in case of color change or turbidity.

Crops are placed in a thermostat at a temperature of 37 ° C for 24 hours, after which they are viewed. From colonies, suspicious or typical for BHPC, smears are prepared, stained by Gram and microscopic. Detection of gram-negative rods indicates the presence of BGKP.

Sowing technique for total bacterial contamination

Before seeding the washings, 5 ml of 0.1% peptone water or isotonic sodium chloride solution is added to the swab. The swab is washed thoroughly, after which 1.0 ml of flushing fluid is placed in a Petri dish and poured with molten MPA. Cups are placed in a thermostat at 30 ° C. A preliminary count of the grown colonies is made after 48 hours, the final - after 72 hours. The number of colonies grown on a cup is multiplied by 10 to determine the total number of bacteria contained on the surface of the test subject.

Staphylococcus aureus

To identify Staphylococcus aureus, washings are sown on plates with yolk-salt agar, directly rubbing the seed with a swab, then the latter is immersed in a test tube with 6.5% salt broth.

Evaluation of the results

The detection of sanitary-indicative and conditional bacteria in flushing surfaces of clean, prepared for work items, inventory and equipment, as well as the hands of personnel, indicates a violation of the sanitary regime and provides the basis for administrative measures.
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Santanti-bacteriological control by the method of research flushing

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