2019-03-262019-03-262019-03-262018-12-10https://ri.ucsal.br/handle/prefix/790The increase of meals carried out outside the homes, the unit of feeding and nutrition also grew and this may be contributing to the growth of new cases of food poisoning. Studies have shown that food handlers are the main carriers of microorganisms capable of causing foodborne diseases. Staphylococcus aureus and Escherichia coli are among the microorganisms with the highest prevalence in microbiological analyzes carried out in the hands of food handlers. Staphylococcus aureus in humans have the nasal cavities as the main reservoir and are found in the hands and skin, Escherichia coli is part of the intestinal flora of man and warm-blooded animal, but these bacteria in excessive amounts cause damage to human health. The objective of this study is to review the most prevalent microorganisms in the hands of food handlers in the Food and Nutrition Units. It is a narrative review study, the articles selected were collected through searches in the databases: Virtual Health Library (VHL) and Scientific Electronic Library Online (SciELO) published in the last 10 years. Staphylococcus aureus was the microorganism most found in the microbiological analyzes carried out in the hands of food handlers, followed by thermotolerant coliforms, showing deficiency in the hygiene of the hands of the food handlers who work in the Food and Nutrition Units. It is necessary to create strategic actions of good practices to help reduce the risks of food contamination caused by the hands of food handlers.Acesso RestritoManipulador de alimentosMicro-organismo patogênicoMãos de manipuladores de alimentosFood handlerPathogenic microorganismHands of food handlersTrabalho de Conclusão de CursoCiências da Saúde