Antibiotic susceptibility of bacterial pathogens isolated from food preparation areas in hospice kitchens

The emergence of bacterial antimicrobial resistance in both medical and agricultural fields has become a serious problem worldwide. The implication is that greater emphasis needs to be placed on preventative strategies such as hygiene, rather than relying solely on antibiotic therapy, and that these strategies should be developed in healthcare settings such as hospices and also in the community. Samples from food handlers’ hands, food contact surfaces and also bio-aerosol samples were screened for antimicrobial resistance in the laboratory. The minimum inhibitory concentrations (MICs) of six antimicrobial agents were determined against 101 pathogens isolated from these samples. Staphylococcus aureus , a common habitant of various food and environmental surfaces revealed decreased susceptibility (65%) for oxacillin, while S. aureus and Staphylococcus spp demonstrated resistance to nalidixic acid, showing only 5-6% to be susceptible. The study highlights the need for encouraging improved hygiene practices in settings where the majority of patients may be at risk of opportunistic infections.