A recent study has provided insight into the prevalence of Staphylococcus aureus on the hands of foodservice employees, as well as the pathogenicity and antimicrobial resistance (AMR) of S. aureus isolates.
Over a period of 13 months, researchers in Portugal collected a total of 167 swab samples from the hands of foodservice employees working at restaurants and for catering services. S. aureus was present on more than 11 percent of hand swab samples, which the researchers note is unsurprising as the human body is a reservoir for microorganisms. The transmission of S. aureus to food by food handlers with insufficient personal hygiene is a common cause of contamination.