Vitas, A.I. (Ana Isabel)
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- Hospital plate waste assessment after modifications in specific dishes of flexible and inflexible food ordering systems(2022) Garayoa, M.R. (Mª Roncesvalles); García-Marcos, L. (Laura); Urdangarin, C. (Claudia); Paiva, B. (Bruno); Hernández, C. (Carla); Santos, D. (Diana); Vitas, A.I. (Ana Isabel)Previous studies on hospital food waste have focused on raising awareness among patients about this problem. The aim of the study was to quantify the food waste in a flexible and inflexible ordering system from a hospital located in the north of Spain in order to implement specific modifications to reduce the waste. The avoidable waste of 15 dishes was determined in the flexible (choice menu) and inflexible (basal diet) ordering system by weighing the avoidable waste from the same dish and diet by conglomerate. Milk, chicken and lunch fish generated more than 25% of plate waste and were classified as critical dishes, with the choice menu being the one that obtained the lowest percentages of waste. The implemented modifications in the case of milk (reducing the serving size) did not decrease the waste percentage. By contrast, the new chicken recipes and the increased fish variety in the inflexible ordering system decreased the plate waste in both dishes from 35.7% to 7.2% and from 29.5% to 12.8%, respectively. Identifying critical dishes, implementing actions to reduce the food waste and monitoring the progress are essential measures to decrease plate waste in hospitals.
- Catering services and HACCP: temperature assessment and surface hygiene control before and after audits and a specific training session(Elsevier, 2014) Díez-Leturia, M. (María); Garayoa, M.R. (Mª Roncesvalles); Bes-Rastrollo, M. (Maira); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 °C, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p < 0.001). Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55 °C until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤100 CFU/25 cm2) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p = 0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm2). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.
- The aquatic ecosystem, a good environment for the horizontal transfer of antimicrobial resistance and virulence-associated factors among extended spectrum ß-lactamases producing E. coli(MDPI AG, 2018) Pérez-Etayo, L. (Lara); Vitas, A.I. (Ana Isabel); González, D. (David)One of the main public health problems nowadays is the increase of antimicrobial resistance, both in the hospital environment and outside it (animal environment, food and aquatic ecosystems, among others). It is necessary to investigate the virulence-associated factors and the ability of horizontal gene transfer among bacteria for a better understanding of the pathogenicity and the mechanisms of dissemination of resistant bacteria. Therefore, the objective of this work was to detect several virulence factors genes (fimA, papC, papG III, cnf1, hlyA and aer) and to determine the conjugative capacity in a wide collection of extended-spectrum β-lactamases-producing E. coli isolated from different sources (human, food, farms, rivers, and wastewater treatment plants). Regarding virulence genes, fimA, papC, and aer were distributed throughout all the studied environments, papG III was mostly related to clinical strains and wastewater is a route of dissemination for cnf1 and hlyA. Strains isolated from aquatic environments showed an average conjugation frequencies of 1.15 × 10−1 ± 5 × 10−1 , being significantly higher than those observed in strains isolated from farms and food (p < 0.05), with frequencies of 1.53 × 10−4 ± 2.85 × 10−4 and 9.61 × 10−4 ± 1.96 × 10−3 , respectively. The reported data suggest the importance that the aquatic environment (especially WWTPs) acquires for the exchange of genes and the dispersion of resistance. Therefore, specific surveillance programs of AMR indicators in wastewaters from animal or human origin are needed, in order to apply sanitation measures to reduce the burden of resistant bacteria arriving to risky environments as WWTPs.
- In vitro mutagenicity assessment of fried meat-based food from mass catering companies(Elsevier, 2021) Garayoa, M.R. (Mª Roncesvalles); Lopez-de-Cerain, A. (Adela); Sanz-Serrano, J. (Julen); Vitas, A.I. (Ana Isabel); Azqueta, A. (Amaya)The current article aimed to evaluate the in vitro mutagenicity of ten fried meat-based food extracts obtained from different catering companies from Navarra (Spain). A miniaturized 6-well version of the Ames test in Salmonella typhimurium TA98, and the in vitro micronucleus test (OECD TG 487) in TK6 cells were performed. None of the ten extracts of fried meat-based food induced gene mutations in S. typhimurium TA98 with or without metabolic activation, but five induced chromosomal aberrations after 24 h treatment of TK6 without metabolic activation. More studies are needed to check the biological relevance of these in vitro studies.
- Surveillance of listeriosis in Navarre, Spain, 1995-2005--epidemiological patterns and characterisation of clinical and food isolates(European Centre for Disease Prevention and Control, 2008) Torroba, L. (L.); Garrido, V. (Victoria); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)We monitored the incidence of human listeriosis in Navarre, a region in north of Spain between 1995 and 2005, and carried out the characterisation of Listeria monocytogenes isolates obtained from clinical samples and ready-to-eat products (sliced cooked meat, smoked salmon and liver pate). The active surveillance requesting hospitals to notify all listeriosis cases (n=40) yielded higher incidence rates (average annual rate 0.65/100,000 inhabitants, range 0.18-1.18/100,000 inhabitants) than expected. Pregnant women were the largest group affected (n=13, 32.5% of the cases), with a peak in incidence during the last three years of the study period. From the 40 human cases we obtained 33 Listeria isolates. Serological and molecular characterisation by PFGE identified 20 different pulsotypes, which on three occasions enabled us to link sporadic cases into clusters. Although we could not identify the incriminated food product we found two clinical pulsotypes among smoked salmon and cooked meat isolates. Surveillance of listeriosis in Spain should be improved and coordinated with other European Union Member States in order to better estimate the burden of disease and to prevent foodborne outbreaks.
- Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation(Elsevier, 2011) Díez-Leturia, M. (María); Garayoa, M.R. (Mª Roncesvalles); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle- or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.
- Empresas de catering y seguridad alimentaria: valoración del sistema APPCC(Ediciones y Publicaciones Alimentarias, 2010) Garayoa, M.R. (Mª Roncesvalles); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)Las empresas del sector de la restauración o catering han experimentado un importante auge en los últimos años. Muchos de los brotes de transmisión alimentaria han tenido su origen en este sector, por lo que los organismos oficiales han revisado la normativa existente y han planteado nuevos sistemas para garantizar la seguridad alimentaria. El Reglamento Europeo 852/2004 y el Real Decreto 3484/2000 en España, recogen la obligatoriedad para las empresas alimentarias de aplicar sistemas de autocontrol, siguiendo los principios del sistema de análisis de peligros y puntos de control crítico (APPCC). A diferencia de la industria alimentaria, donde la implantación de este sistema ha sido relativamente sencilla, las empresas de catering presentan dificultades para su implantación y aplicación mantenida. Uno de los principales problemas se refiere a la figura del manipulador de alimentos, ya que se han descrito carencias en conocimientos, actitudes y comportamientos, observándose unas prácticas higiénicas incorrectas y un desinterés por la seguridad alimentaria. Así, el objeto de esta revisión es analizar la situación actual del APPCC en las empresas de catering y proponer un plan de acción para la mejora de la gestión de la seguridad alimentaria.
- Practices of deep-frying processes among food handlers in social food services in Navarra, Spain(Elsevier, 2021) Garayoa, M.R. (Mª Roncesvalles); Lopez-de-Cerain, A. (Adela); Vettorazzi, A. (Ariane); Sanz-Serrano, J. (Julen); Vitas, A.I. (Ana Isabel); Azqueta, A. (Amaya)Deep frying is one of the most used worldwide methods in food preparation, but controlling the oil quality (temperature and formation of polar compounds) is crucial. The main objective of this work was to assess the practices of food handlers with regard to the frying processes in social food services located in Navarra (a region of northern Spain). The study was performed in two phases: in the first one, a self-administrable questionnaire regarding the usual practices on food deep-frying processes was sent to the food services through the main social catering companies of Navarra participating in the study. In the second one, in situ monitoring of the frying practices was performed as verification tools of frying practices reported by food services and to check the oil quality. Almost half of the fryers exceeded the maximum recommended temperature to avoid the formation of toxic compounds (175 ◦C). Despite only one the fryers exceeded the maximum limit of polar compounds established by current Spanish regulation, the obtained values indicated that the oil had begun to degrade in 20% of the fryers. Oil temperature is an important factor that affects the quality of the oil. In addition, significant differences were found between the different frequencies of change or types of oils. We have noticed a lack of knowledge in relation to the risks associated to the bad management of frying oil. Therefore, it would be desirable to improve food handlers training in relation to this matter. Defining a periodic frequency of oil change according to its use and periodic controls of temperature and polar compounds (as part of the Hazard Analysis and Critical Control Point system), could be adequate tools to improve management of frying oil in food services.
- Factors affecting detection of Brucella melitensis by BACTEC NR730, a nonradiometric system for hemocultures(American Society for Microbiology, 1993) Lopez-Goñi, I. (Ignacio); Moriyon, I. (Ignacio); Diaz, R. (Ramón); Gamazo, C. (Carlos); Vitas, A.I. (Ana Isabel)The detection of Brucella bacteremia by subculture does not always correlate with a positive signal in the BACTEC NR730 nonradiometric system (Becton Dickinson Diagnostic Instrument Systems, Sparks, Md.). The effect of the inoculum size, pH, sodium polyanetholesulfonate, carbon sources (i-erythritol, sodium pyruvate, monosodium glutamate, D-glucose, and L-alanine), and urea in the release of CO2 was evaluated by using the reference strain Brucella melitensis 16M. In standard NR6 vials with or without blood, inocula 5 to 10 times larger (at least 265 CFU per vial) than those usually found in the blood of patients with brucellosis were necessary to produce a positive growth value (GV) in 4 days or less, and similar results were obtained with vials supplemented with the substrates listed above. GVs were consistently lower in vials with sodium polyanetholesulfonate than in vials without this agent. Vials with no blood inoculated with 265 CFU per vial showed turbidity 1 day before GVs became positive, proving that the major limiting detection factor was the low level of release of CO2 and not an inadequate growth medium. In NR6 vials buffered to pH 6.2, GVs became positive faster and were higher than those in standard vials. NR6 vials at pH 6.2 with 0.3% sodium pyruvate yielded a positive GV in the first day of bacterial turbidity.
- Prevalence of integrons and insertion sequences in ESBL-producing E-coli isolated from different sources in Navarra, Spain(MDPI AG, 2018) Pérez-Etayo, L. (Lara); Vitas, A.I. (Ana Isabel); Berzosa-Suñer, M. (Melibea); González, D. (David)Mobile genetic elements play an important role in the dissemination of antibiotic resistant bacteria among human and environmental sources. Therefore, the aim of this study was to determine the occurrence and patterns of integrons and insertion sequences of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli isolated from different sources in Navarra, northern Spain. A total of 150 isolates coming from food products, farms and feeds, aquatic environments, and humans (healthy people and hospital inpatients), were analyzed. PCRs were applied for the study of class 1, 2, and 3 integrons (intI1, intI2, and intI3), as well as for the determination of insertion sequences (IS26, ISEcp1, ISCR1, and IS903). Results show the wide presence and dissemination of intI1 (92%), while intI3 was not detected. It is remarkable, the prevalence of intI2 among food isolates, as well as the co-existence of class 1 and class 2 (8% of isolates). The majority of isolates have two or three IS elements, with the most common being IS26 (99.4%). The genetic pattern IS26–ISEcp1 (related with the pathogen clone ST131) was present in the 22% of isolates (including human isolates). In addition, the combination ISEcp1–IS26–IS903–ISCR1 was detected in 11 isolates being, to our knowledge, the first study that describes this genetic complex. Due to the wide variability observed, no relationship was determined among these mobile genetic elements and β-lactam resistance. More investigations regarding the genetic composition of these elements are needed to understand the role of multiple types of integrons and insertion sequences on the dissemination of antimicrobial resistance genes among different environments.