100
is high due to the condensation vapors and to the frequent sanitation of food,
equipment and utensils. Here is the binomial that favors the multiplication of
bacteria and fungi.
In some inspected hotels in São Paulo, the HVAC system was a single
one for the entire building facilities, communicating the kitchen environment
with other areas. It was also verified that air conditioning equipment, “splits”
and air distribution devices were with poor hygiene and maintenance in
kitchens facilities and surroundings.
Considering that the contamination can occur by inhaling particles of
water contaminated with the
Legionella
bacteria, these devices can pose a risk
to the employees remaining for long periods in these areas while involved
with the activities for preparation of food.
It is known that the Legionnaires’ disease is not transmitted by the
ingestion of water, food, from person-to-person contact, nor from animals to
persons (COSTA, 2009). However, the conditions of the kitchen environment,
usually poor ventilated, may represent an aggravating factor in the bacterial
proliferation and in the risk of catching Legionellosis. Besides, the illness is
associated to risk factors such as smoking, impaired immune system, kidney
patients, among other profiles that can also be verified among employees of
the food industry.
With all things considered, it is necessary attention to the prevention and
control plans, with the maintenance of a good hydraulic circulation, avoiding
stagnant water and the formation of biofilms (BENOLIEL et al, 2012). And also,
controlling andmonitoring the quality of thewater used in theHVACprocesses
and the mandatory research of chemical and microbiological parameters as
imposed by the current legislation, including the search of
Legionella
.
