「近100%外勞樣本帶菌」 馬大 : 部分微生物抗藥致命

2018年06月24日     22,501     檢舉

馬大研究顯示,外勞準備的食物有很高的食物中毒病發率。

(吉隆坡23日訊)馬來亞大學一項研究顯示,由外勞準備食物的衛生情況惡劣,因為幾乎所有接受檢驗的外勞,他們身上都被發現帶有可導致食物中毒,甚至含有致死的微生物。

在這當中,還有小部分帶有對抗生素有抗藥性的細菌。

馬來亞大學的研究團隊指出,當局下令衛生情況惡劣的餐飲店暫停營業,這類行動是不足夠的。

他們建議政府必須以治本的方式解決問題。

上述研究團由該大學的茜蒂諾絲娜副教授領導,他們發現,外勞雙手準備的食物有很高的食物中毒病發率。

《星報》報道,根據寄生物學家向在怡保、瓜拉登嘉樓和莎阿南3個城市的餐飲業合法工作的383名外勞所收集到的樣本,幾乎所有都存在健康危害情況。

印度尼泊爾籍最多

茜蒂諾絲娜和研究團在一份報告中指出,99.5%外勞的樣本含有超出可接受標準的高水平生菌數。

報道指出,印度籍掌廚的生菌數情況最高,之後是尼泊爾籍。

報道引述於去年10月公布的亞洲太平洋公共衛生期刊的報道指出,掌廚的生菌數水平也非常高。

報道指出,研究顯示,64%的外勞樣本含高數量的金黃色葡萄球菌,超出可接受的衛生水平,而五分之一含高水平的大腸桿菌。

「大多數時候,葡萄球菌不會帶來重大問題,不過若細菌進入血液,關節、骨骼、肺部或心臟,就會致命。

「大腸桿菌為不同群體的細菌,可引發腹瀉、尿道感染、呼吸道疾病和肺炎。

「食物處理是國內食源性疾病爆發的源頭。」

準備運輸食物傳染率高

茜蒂諾絲娜對《星報》說,研究顯示,病菌在食物準備到食物送到給食客時傳輸可能性最大,所以個人衛生和相關衛生局的衛生標準必須改善。

報道指出,上述研究主要對準近期來馬來西亞的外勞,不過高度感染率跟外勞逗留時間長短沒有多大關係。

報道指出,接受檢驗的印度、印尼、孟加拉、尼泊爾、緬甸、泰國、斯里蘭卡、巴基斯坦和越南籍外勞,是在普通的非高端麻麻檔、咖啡店、咖啡館和小販中心工作。

Almost all foreign workers in study carry food poisoning microbes

Dicing with danger: Lack of hygiene among food handlers, especially foreign workers, can result in serious foodborne diseases.

KUALA LUMPUR: Almost all foreign workers tested in a study were found to be carrying microbes which could cause food poisoning and even death, and a small percentage of them harboured antibiotic resistant bacteria, said researchers.

And temporary closure of dirty food eateries is not enough; the Government needs to address the systemic issue, they said.

A recent finding by a team of researchers from Universiti Malaya, led by Assoc Prof Dr Siti Nursheena Mohd Zain, found a high prevalence of food poisoning bacteria on the hands of foreign workers working in the food service industry.

The parasitologist said that from hand swabs taken from 383 legal migrant workers handling food in three cities – Ipoh, Kuala Terengganu and Shah Alam – almost all indicated a potential health hazard.

In the paper, 「Microorganism as indicator of hygiene status among foreign food handlers in Peninsular Malaysia」, Dr Siti Nursheena and her team found a shocking 99.5% of workers sampled possessed high levels of Aerobic Plate Count (APC) exceeding acceptable standards.

Products showing unusually high APCs are potential health hazards, pending pathogen screening results.

The APC were higher among Indians followed by the Nepalese.

The APC was also higher among cooks, according to the paper published in the Asia Pacific Journal of Public Health last October.

It also showed that 64% of workers sampled had high counts of Staphylococcus aureus which ex­­ceeded acceptable levels of hygiene while one-fifth showed high levels of Escherichia coli (E. coli).

Most of the time, Staphylococcus bacteria does not cause serious problems but can turn deadly if the bacteria enters the bloodstream, joints, bones, lungs or heart.

E. coli, a diverse group of bacteria, can cause diarrhoea, urinary tract infections, respiratory illness and pneumonia.

「Food handlers are a source of foodborne disease outbreaks in Malaysia.

「The findings indicate high proba­bility of transmission of pathogenic bacteria from the food handlers』 hands to customers during meal preparation and serving and this calls for improvements in personal hygiene and sanitation standards by the relevant health authorities,」 Dr Siti Nursheena told The Star.

Recently, shocking images of unhygienic practices in some popular restaurants – from kitchen workers washing dishes using water from puddles in the back alley of a restaurant, to rat and other vermin infestation in some well-known eateries in Kuala Lumpur – had emerged, raising concerns on public health.

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