Microbiological contamination of commercial enteral feeding and blenderized tube feeding: A systematic review
Publish Year: 1401
نوع سند: مقاله ژورنالی
زبان: English
View: 190
This Paper With 10 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_EHEM-9-4_005
تاریخ نمایه سازی: 11 دی 1401
Abstract:
Background: All types of enteral feeding (EF) formulations, whether blenderized tube feeding (BTF) at hospital kitchen, or commercial enteral feeding (CEF), contains nutrients. The nature of these foods (in terms of pH, nutrient contents, water activity, etc.) is so that if they become contaminated, would immediately grow pathogens inside and put the patient at the risk of infection. This systematic review aimed to investigate the microbial safety of BTF and CEF used in hospitals.
Methods: Literature search was conducted in four English databases, including Scopus, PubMed, Science Direct, and Google Scholar, using multiple keywords, such as enteral nutrition, blenderized formulas, home enteral nutrition, enteral formula, EF, blenderized enteral formula, blended feeds, blenderized home-made food, CEF, microbial contamination, and bacterial contamination. Finally, ۱۶ eligible studies were selected for the systematic review.
Results: Out of ۱۳۲ retrieved articles, ۱۶ were selected and reviewed CEF was mostly exposed to contamination with total coliforms, Staphylococcus aureus, mesophilic bacteria, and Escherichia coli. In addition, contamination with gram-negative bacteria, Bacillus cereus, mold, and yeast was detected. Most BTF contamination was caused by total coliforms, mesophilic bacteria, Listeria spp., B. cereus, mold, and yeast.
Conclusion: Due to the nonconformity of hygienic guidelines, the microbial safety of EF solutions in hospitals and homes are relatively low, which may lead to foodborne diseases. Therefore, a hazard analysis and critical control point (HACCP) system is essential in every hospital kitchen.
Keywords:
Enteral nutrition , Hazard analysis and critical control points , Foodborne diseases , Hospitals , Nutrients
Authors
Behnam Bahramian
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mahboobe Sarabi-Jamab
Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
Elyas Nattagh-Eshtivani
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Mitra Rezaie
Corresponding author: Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :