Background. The coronavirus disease 2019 (COVID-19) pandemic has heightened concerns regarding transmitting hospital-acquired infections through high-contact points in healthcare facilities, such as door handles, which can serve as reservoirs for pathogenic micro-organisms. With the increased infectivity of the serious acute respiratory syndrome coronavirus 2 (SARS-CoV-2) virus, there is greater awareness of the risk of multidrug-resistant bacteria on these surfaces, necessitating strict surveillance prevention protocols. Objective. This study assesses the occurrence and prevalence of bacteria on toilet door handles at the University of Port Harcourt Teaching Hospital in Nigeria and the multidrug resistance implications. We examined the hospital infection level and overall sanitary conditions. Method. Experimental data from our study on hospital door handles in different locations were assessed. Eighty-six samples were collected from toilet door handles at the University of Port Harcourt Teaching Hospital. Ethical approval was obtained from the hospital departments and the university research ethics committee. Samples from private offices and doors without handles were excluded. Bacteria were isolated from the samples, and antibiotic sensitivity testing was performed. Result. Of the 329 bacteria isolated, 55.5 % were Gram-positive and 44.4 % Gram-negative. The most prevalent bacteria were Staphylococcus epidermidis , followed by Bacillus sp. The prevalence of multidrug-resistant bacteria was also low, with Enterococcus sp. having the highest prevalence of 28.57%, followed by Micrococcus sp. at 3.45 % and S. epidermidis at 1.96 %.
UNASSIGNED: The results show that, despite the occurrence of pathogenic micro-organisms, there has been a reduction in the prevalence of multidrug-resistant bacteria strains. This study can be used as an example for environmental microbiological surveillance in suspected outbreak investigations and assessment of sanitary conditions and the prevalence of multidrug-resistant bacteria in healthcare facilities.

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1-ham with curing salt, without apple vinegar; S2-ham with curing salt and 5% apple vinegar; S3-ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88-72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

Despite being largely preventable, foodborne diseases continue to be of major concern worldwide. Research has shown that interventions relying on food handling training programs and standard food safety practices have a direct impact on food handler\'s knowledge and attitudes. However, to date, evidence on the effectiveness of policies in reducing microbial count in food is sparse and inconclusive. This systematic review and meta-analysis aims to summarize the evidence on the potential of food safety policies in catering establishments as a means to prevent foodborne diseases. A search for relevant publications was conducted in PubMed, Scopus, CENTRAL, ProQuest, CINAHL and ERIC databases. Retrieved studies were summarised in terms of context, population, outcome, methodology, risk of bias and intervention type. Eight studies were included in the qualitative analysis and the meta-analysis. Food safety interventions were associated with a statistically significant microbial reduction of 28.6% (95% CI: -30.6% to -26.7%). Four subgroup analyses were conducted: by type of microorganism screened, by sample origin, by type of food establishment, and by sample collection time post-intervention. Microbial reductions were consistent across each of the subgroups. Findings suggest that policies such as programs based on the Hazard Analysis and Critical Control Points (HACCP) could be effective strategies to prevent foodborne diseases from occurring in foodservice establishments at the end of the food supply chain. However, the underlying evidence suffers from risk of bias and more randomized controlled trials and controlled before-and-after studies are needed in this field.

The aim of the study was to analyze the caries protective factors, salivary parameters, and microbial counts in high caries risk children with cleft lip and/or palate (CL/P).
This was a cross-sectional study.
This study was conducted in a tertiary health care teaching hospital in New Delhi, India.
The study was conducted in 40 children, 20 with CL/P and 20 without aged between 5 and 12 years.
Children with 2 or more caries lesions in both groups were included in this study. Demographic details, dental caries of affected teeth (World Health Organization criteria for Decayed Missing Filled Teeth [WHO-DMFT] and International Caries Detection and Assessment System [ICDAS II]), caries protective factors, salivary parameters, and microbial counts were recorded by one calibrated investigator.
Caries protective factors, salivary parameters, and microbial profile.
The Chi-square (χ2) test and Pearson correlation were used for statistical analysis. All the children participating in the study brushed their teeth only once in a day and consumed sweets more than twice a day. None of the children had ever received fluoride varnish. Resting saliva had a low buffering capacity in 80% of children with CL/P and 95% of children without CL/P. Microbial assessment of stimulated saliva showed that with the increases in the numbers (DMFT scores ≥4) and severity (ICDAS codes from 1-2 to 5-6) of caries lesions, both Streptococci and Lactobacilli counts were ≥105 colony-forming units/mL of saliva in the both groups.
Children with CL/P showed limited access to caries protective measures and low buffering capacity in resting saliva, along with elevated levels of salivary Streptococci and Lactobacilli in stimulated saliva.

The microbial assessment of potable/drinking water is done to ensure that the resource is free of fecal contamination indicators or waterborne pathogens. Culture-based methods for verifying the microbial safety are limited in the sense that a standard volume of water is generally tested for only one indicator (family) or pathogen.In this work, we describe a membrane filtration-based molecular microbiology method, CRENAME (Concentration Recovery Extraction of Nucleic Acids and Molecular Enrichment), exploiting molecular enrichment by whole genome amplification (WGA) to yield, in less than 4 h, a nucleic acid preparation which can be repetitively tested by real-time PCR for example, to provide multiparametric presence/absence tests (1 colony forming unit or microbial particle per standard volume of 100-1000 mL) for bacterial or protozoan parasite cells or particles susceptible to contaminate potable/drinking water.