Food safety in the domestic environment

•Several points in 15 houses were sampled for foodborne bacteria.•A questionnaire was administered to evaluate experience of hygienic practices.•Enterobacteriaceae spp., staphylococci, Listeria spp. and Escherichia coli were detected.•There is a need for consumer education regarding safe food handling practices.

The main purpose of this work was to evaluate the significance of food safety in domestic environments. In this study, several points in 15 houses (handles of doors, refrigerators and dishwashers, cooking stove knobs, surfaces of preparation of foods, taps and kitchen towels, as well as from domestic animals' feet that usually have access to the kitchen area, and WC knobs and taps) were sampled and tested for detection and quantification of Enterobacteriaceae, Staphylococcus coagulase-positive, Escherichia coli, Listeria spp. and Campylobacter spp. A questionnaire was also prepared and administered to the person responsible for domestic tasks in order to evaluate their experience of hygienic practices. The results showed a total of 125 Enterobacteriaceae spp. isolates, 86 Staphylococcus coagulase-positive isolates, 5 Listeria spp., 13 E. coli isolates and no Campylobacter spp. was found. Most of the isolates were found distributed by the entire house, with handles, knobs and domestic animals' feet being the points more contaminated. Also, there was no relation between the answers to the questionnaires administered and the microbiological results obtained. These results revealed the need to develop some education campaigns designed to educate consumers in good hygiene practices at home.