Prevalencia de Staphylococcus aureus en manipuladores de alimentos en restaurantes de Lima
Prevalence of Staphylococcus aureus among food handlers in restaurants in LimaBarra lateral del artículo
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Contexto: Las enfermedades transmitidas por alimentos son una prioridad en salud pública mundial, especialmente en servicios de alimentación colectiva, debido al riesgo de brotes y afectación de la población. Objetivo: Determinar la prevalencia de Staphylococcus aureus en manipuladores de alimentos de restaurantes del distrito de Independencia, Lima, Perú. Metodología: Se realizó un estudio cuantitativo, no experimental, transversal y descriptivo. La muestra incluyó 450 manipuladores de 170 restaurantes, seleccionados mediante muestreo probabilístico estratificado. Se recolectaron muestras por enjuague de manos y se procesaron en agar Baird-Parker para identificar la presencia de S. aureus. Resultados: Se detectó que 136 manipuladores superaron los límites microbiológicos, representando una prevalencia de 30,2 %. La distribución de casos fue homogénea entre las distintas zonas geográficas evaluadas. Conclusiones: Existe una elevada prevalencia de S. aureus en manipuladores de alimentos en restaurantes del distrito de Independencia, lo que constituye un riesgo potencial para la inocuidad alimentaria. Se recomienda fortalecer las medidas de vigilancia sanitaria y promover programas de capacitación en manipulación segura de alimentos para reducir la exposición y prevenir enfermedades transmitidas por alimentos.
Context: Foodborne diseases (FBDs) represent a critical global public health priority, particularly within collective catering services, where the risk of outbreaks poses a significant threat to population health. Objective: To determine the prevalence of Staphylococcus aureus among food handlers in restaurants located in the Independencia district of Lima, Peru. Methodology: A quantitative, non-experimental, cross-sectional, and descriptive study was conducted. The sample comprised 450 food handlers from 170 restaurants, selected via stratified random sampling. Samples were collected using the hand rinse technique and processed on Baird-Parker agar for the isolation and identification of S. aureus. Results: Laboratory analysis revealed that 136 food handlers exceeded established microbiological limits, resulting in a 30.2% prevalence of S. aureus. The distribution of positive cases was homogeneous across the different geographical zones evaluated. Conclusions: The high prevalence of S. aureus among food handlers in the Independencia district signifies a substantial risk to food safety. These findings underscore the urgent need to strengthen sanitary surveillance and implement comprehensive training programs in safe food handling to mitigate contamination risks and prevent foodborne illnesses.
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