Recomendaciones higiénicas para servicios alimenticios en entornos hospitalarios durante el confinamiento por COVID-19: Revisión Panorámica

• Sebastián Cofré Jara ^[1] ; Monserrat Toloza Mora ^[1] ; Pía Placencio Monroy ^[1] ; Leyla Juri Chamal ^[1] ; Graciela Argüello Florencio ^[1]
  1. [1] Universidad Católica del Maule

     Universidad Católica del Maule

     Provincia de Talca, Chile

     
• Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 41, Nº. 3, 2021, págs. 41-46
• Idioma: español
• Títulos paralelos:
  • Hygienic Recommendations for Food Service in Hospital Environments During COVID-19 Confinement: Scoping Review
• Enlaces
  • Texto completo
• Resumen
  • español

    Objetivo: Explorar las principales medidas de higiene e inocuidad alimentaria para servicios de alimenticios en entornos hospitalarios durante el período de confinamiento por COVID-19.

    Métodos: Se desarrolló una revisión panorámica de artículos publicados entre el 1 de diciembre 2019 al 30 de agosto del año 2020, en las bases de datos de PubMed y EMBASE respectivamente. Como criterios de elegibilidad se incluyeron estudios que informaran medidas de resultado aspectos sobre higiene o inocuidad alimentaria en entornos hospitalarios y/o unidades de producción de alimentos.

    Resultados: Se lograron identificar 5.359 artículos, de los cuales 14 trabajos de investigación se incorporaron en el análisis. Los resultados se clasificaron según año de publicación, país, objetivo, diseño de investigación y hallazgos. El 50% de los estudios analizados fueron revisiones narrativas y revisiones rápidas de la literatura. Las medidas de higiene con mayor frecuencia de reporte fue el uso de mascarillas 35.7% (5 artículos) y el lavado de manos 35.7% (5 artículos).

    Conclusiones: El análisis de evidencia de las medidas recomendadas actualmente indica que, en lo que respecta al lavado de manos y uso de mascarillas, la evidencia posee un alto grado de certeza. En cuanto a las recomendaciones para la higiene ambiental, la prevención de la contaminación alimentaria y el uso de alcohol gel, la evidencia es de baja rigurosidad metodológica.

  • English

    Objective: Explore the main hygienic measures for foodservices in hospital contexts during the period of the COVID-19 pandemic.Methods: A panoramic review of articles published be-tween December 1, 2019, and October 30, 2020, was devel-oped in the EMBASE and Pubmed/MEDLINE databases re-spectively. Studies reporting outcome measures such as handwashing, social distancing, food contamination, and surfacedisinfection were included as eligibility criteria.Results: Based on the search strategy, 150 articles wereidentified, of which 10 research papers were incorporated intothe analysis. The results show that the recommended hy-gienic measures such as hand washing, social distancing, andsupervision in the handling of food are essential for the pre-vention of the spread of COVID-19, in-hospital food services.Conclusions: The data analyzed shows the need for morescientific evidence to support the effects of the hygienic rec-ommendations indicated to food services in hospital contexts.This study lays the foundations for future systematic reviewsand meta-analysis for the main prevention measures estab-lished for health agencies.

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