Content area
Full text
Introduction
Enteral tube feeding (ETF) involves delivering nutrition directly into the gastrointestinal tract for patients unable to eat or chew due to physical illnesses or trauma [1]. The history of enteral tube feeding dates back to ancient times, but its modern resurgence began in the 1990s, when medical professionals recognized its advantages over parenteral nutrition in certain clinical settings. During that era, ETF became increasingly popular due to its ability to offer a more physiologically appropriate route for nutrition while minimizing complications associated with intravenous feeding [2, 3]. Today, ETF continues to evolve with advances in medical nutrition, technology, and safety protocols. Modern methods of preparation and handling, including the use of commercial ETF products, are rigorously tested to ensure the microbiological safety and nutritional adequacy for patients [4, 5]. However, microbial contamination remains a significant concern in the context of enteral tube feeding. Contamination of ETF can lead to severe health outcomes, including foodborne illnesses, gastrointestinal symptoms, and even systemic infections, especially in immunocompromised patients [6]. The risk of microbial contamination arises during various stages of preparation, handling, and storage, making it critical to assess the microbial quality of ETFs to minimize these risks [7]. Given that ETF provides essential nutrition to patients who are unable to consume food orally, ensuring its microbiological safety is paramount. Checking for microbial content, diversity, and safety levels is vital to identify potential contaminants and mitigate the risks associated with nosocomial infections.
This approach is mostly used in neonatal and critical care units, along with other hospital wards. A diverse range of raw materials is accessible for the manufacturing of ETF, whereby the key distinctions lie in the caloric and nutritional content used. This facilitates adherence to the distinct dietary requirements of those undergoing chemotherapy for cancer and those who are hospitalized due to diabetes [8]. The food types used in the creation of ETFs comprise cereals, dairy products, fruits, vegetables, and protein sources [9]. Improper handling, inadequate washing, or insufficient heat treatment of these raw materials can introduce unwanted microbial content, creating contamination risks during ETF preparation and administration. Following the blending of the ingredients, the resultant mixture is filtered to remove the liquid component, which is then used to make the ETF [10].
A clinical nutritionist...