O PROBLEMA SANITARIO DOS COPOS, LOUÇAS E TALHERES DOS RESTAURANTES, BARES E CAFÉS DO CENTRO DA CIDADE DE SÃO PAULO, REVELADO POR INQUÉRITO BACTERIOLÓGICO. CAUSAS DETERMINANTES E SUGESTõES PARA A SUA SOLUÇÃO

Abstract

This study on the sanitary conditions of drinking and eating utensils of food establishments in the central area of the city of São Paulo consisted of a bacteriological survey and of the observation of the washing and desinfection methods adopted at these establishments. The bacteriological survey included the total count of bacteria- by the standard technic proposed by the American Public Health Association and the search for pneumococci, hemolytic streptococci, pathogenic staphylococci, tubercle bacilli a:nd coliform microorganisms. The 32 "cafés and bars" and 12 restaurants studied were chosen at random from those of the study area and ali utensils examined were taken at from the washed material, or washed and desinfected - as in the case of coffee demi-tasses. A total of 1568 utensils were examined, in lots of 7 each. The standard proposed by the American Publich Health Association is the average number of 100 bacteria per utensil as· the maximum to be considered satisfactory. At the "cafés and bars", the average number of bacteria found on demitasses and ~asses was, respectively, 3,863 and 85,331. The maximum average per lot reached 88,400 for the demi-tasses and 720,000 for the glasses.Only 14,1% of the lots of demi-tasses could be considered satisfactory and none of the lots of glasses complied with the proposed standard. The average water temperature of the "sterilizers" for demi-tasses was 58,4°C and 42° and 72°C were the extreme temperatures found. At the restaurants, the average numbers of bacteria in glasses, dishes, forks and spoons were, respectively, 45,851, 86,527, 6,313 and 9,095. Taking the lots individually, the maximum averages found were 224,000 for the glasses, 736,000 for the dishes, 55,000 for the forks and 62,000 for the spoons. Only one lot of glasses of ali the material examined froh1 restaurants could be considered satisfaetory . As for the pathogens that were looked for, pneumococci were found in 3.1% of the lots of demi-tasses from the "cafés and bars" and in 4.2% of the lots of glasses and of forks from restaurants; hemolytic streptococci in 45.3º of the lots of glasses and in 18.8% o f the lots of demi-tasses from the "cafés and bars" and, respectively, in 8.3%, 16.7% and 8.3o/o of the lots of glasses, forks and spoons from the restaurants; pathogenic staphylococci in 15.6% of the lots of glasses and in 21.9% of the lots of demi-tasses from the "cafés and bars" and in, respecti.vely, 8.3%, 16.7%, 4.2% and 12.5% of the lots of glasses, dishes, forks and spoons from the restaurants. Tubercle bacilli were not isolated. Coliform organisms were found in 40.7% of the lots examined and Escherichia coli, respectively, in 4.7% and 6.3% of the lots of glasses and demitasses from the "cafés and bars" ànd in 9.1%, 4.5% and 4.5% of the lots of glasses, dishes and forks from the restaurants. The very high numbers of bacteria present in all types of utensils examined and the high percentages of lots where pathogenic micrborganisms were shown, as well as the number of lots from wich E. coli was isolated reveai a serious sanitary problem. They are, however, simply the result of the elementary washing methods adopted at the establishments in question and of the Iack of any attempts at desinfection, as it was observed in the course of this work. Measures to improve this situation should be taken at once. The principies to be considered in the adoption of such measures and particularly those relating to methods of desinfection are discussed. Relatively to the desinfection, it is remembered that the well-proved and easy to control methods are those of hot water and of chlorine. The adoption of the hot water process (immersion of the washed utensils in water at 82° to 77° C for 1 to 2 minutes) to desinfect restaurant utensils, excepting glas~es, is suggested. For these glasses as well as for the demi-tasses and glass'es of "cafés and bats", the use of inorganic chlorine compounds. in solutions of 50 to 100 parts of availàble chlorine per million and an immersion time ( or immersion, inversion and drainage'time) of 2 minutes is indicated.