Incidence of Cockroach Populations and Intestinal Pathogens in Different Food-Related Environments

Abstract

Abstract Cockroaches are considered mechanical transmitters of disease, especially in food-related environments, and may pose a risk to human health. This study assessed the potential of cockroaches in food-related environments to mechanically transmit intestinal pathogens. The captured cockroaches with trap were placed together in a low temperature refrigerator at -80 degrees for 2 hours. Standard taxonomic keys and Fluorescent quantitative PCR techniques was applied for species identification and etiological examination. A total of 360 cockroach traps were placed, and 75 of them caught cockroaches (20.83%). The cockroach capture rate in kitchens of catering places was higher than that in handling rooms and storage rooms (P < 0.01). The captured cockroaches were Blattella germanica and Periplaneta fuliginosa. The results showed that both the cockroach species composition and the number of nymphs and adults were significantly different among different types of places (P < 0.05). A total of 8 intestinal pathogens were detected, mainly intestinal viruses infection, sapovirus was the most detected. Shiga toxin-producing Escherichia coli was the most frequently isolated bacterium. Blastocystis hominis had the highest isolation rate. In contrast, 12 diarrhoeal disease pathogens were isolated, and the viruses and bacteria with the highest frequencies were norovirus and E. coli, respectively; no parasites were detected. B. germanica and P. fuliginosa in food-related environments can act as potential vectors for the transmission of intestinal pathogens and may pose a major threat to public health. Therefore, catering places need to strengthen and standardize environmental hygiene.