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Microbiological considerations in food safety and quality systems implementation
Abstract
This chapter examines the microbiological considerations for the production, domestic sale and export of a wide range of food products from developing countries in a wide range of categories. It provides an overview of microorganisms of concern for food safety and product quality in meats, seafood, poultry, dairy products, beverages, prepared foods, soups, fruits and vegetables, among others. Among the issues discussed are incidences of pathogenic bacteria associated with specific developing country foods, as well as aspects of the microbial ecology of emerging market foods that are either being exported or have export potential. Selected instances of foodborne illness outbreaks in developing countries and the etiology of the causative agents are discussed. Microbiological criteria food a wide range of foods and food categories that are part of the traditional diet of developing countries are proposed and the specific challenges that create barriers to the entry of selected foods from developing countries into the global food trade are discussed.
... Estes podem vir a ser provenientes do ar, do solo, da água, da microflora natural de cada espécie, da não sanitização eficiente, das condições de manejo e de processamento das drogas vegetais, assim como da manipulação inadequada desses (31). As contaminações ambientais podem ser prevenidas através da utilização de cultivo com sistema controlado por parte dos produtores, como por exemplo com controle de temperatura, pressão e luminosidade, ajuste do pH do solo e água e controle de pragas e manuseio das plantas com o uso de equipamentos de proteção individuais (EPIs) pelos funcionários e armazenadas em lugares livre de contaminação (32)(33). Caso não sejam tomadas medidas de controle microbiológico desde o cultivo até o produto, esta contaminação não identificada pode encontrar condições favoráveis para seu crescimento, formar toxinas, e com isto causar a perda de grandes quantidades de matéria-prima de origem vegetal, assim como comprometer o efeito terapêutico e expor o paciente a doenças (32). ...
... Os testes de contagem total de microrganismo aeróbios e de bolores e leveduras são importantes para fornecer informações sobre as condições de preparo da matéria-prima, manuseio e armazenamento, pois qualquer aumento abrupto da quantidade de microrganismos aeróbios e fungos indica uma diminuição de sua qualidade (33). Dessa forma, 100% dos fornecedores realizaram essa análise. ...
... As aflatoxinas são metabólitos secundários produzidos por algumas linhagens de fungos, pertencentes ao gênero Aspergillus, particularmente pelas espécies Aspergillus flavus e a Aspergillus parasiticus. Dezessete tipos de aflatoxinas são conhecidos por possuírem concentrações tóxicas em produtos de origem vegetal, e a sua contaminação pode ocorrer em uma fase inicial do crescimento do fungo, no entanto, quatro tipos possuem maior interesse médico-sanitário, que são as aflatoxinas B1, B2, G1 e G2, por conta de sua alta toxicidade, e por possuírem efeitos tóxicos agudos em doses muito baixas, além de ser cancerígeno em humanos e animais (31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45). ...
RESUMO O uso de Insumos Farmacêuticos de Origem Vegetal (IFAV), no setor magistral, vem crescendo, pois os consumidores buscam maior variedade e qualidade nos medicamentos fitoterápicos. A fim de obter estas características nos medicamentos manipulados, é necessário avaliar as informações presentes nos certificados de análises dos fabricantes/fornecedores dos IFAVs, uma vez que, a falta de informação dificulta os ensaios de controle de qualidade realizado na farmácia magistral. Com o objetivo de propor melhorias nas informações fornecidas nos certificados de análises dos IFAVs, este trabalho realizou um estudo descritivo retrospectivo, com vinte certificados de análises dos IFAV mais adquiridas por uma farmácia de manipulação, localizada no município do Rio de Janeiro. Os certificados foram comparados com os requisitos de qualidade determinados pela Resolução da Diretoria Colegiada-RDC n° 14/2013 e pela RDC n° 67/2007. Verificou-se uma grande variação das informações nos laudos, além da falta de padronização da nomenclatura botânica, ausência de uma descrição precisa das características organolépticas, líquidos extratores, métodos de identificação do ativo e solubilidade. Cerca de 70% dos certificados utilizaram como referência a metodologia do fabricante. Deste modo, é necessária uma padronização entre as normas requeridas pela Agência Nacional de Vigilância Sanitária (ANVISA) e as utilizadas pelos fabricantes/fornecedores, pois, isso garante que a farmácia de manipulação realize, com reprodutibilidade, os testes de controle de qualidade dos IFAVs, contribuindo para a produção de um medicamento seguro. Analysis of certificates of natural products materials used for compounding pharmacies ABSTRACT The use of natural products raw materials for compounding pharmacies has been growing as consumers are looking for a wide variety and quality of herbal products. To obtain these characteristics in the compounding medicines, it is necessary to evaluate the information present in the certificates of analysis of the manufacturers/suppliers of the natural products since the lack of information hinders the quality control tests conducted in the compounding pharmacy. To propose an improvement in the information provided in the certificates of analysis of natural products, this study conducted a retrospective descriptive study, using twenty certificates of analysis of natural products most acquired by a compounding pharmacy located in the city of Rio de Janeiro. The certificates compared with the quality requirements determined by the Resolution-RDC n° 14/2013 and RDC n° 67/2007. There was a great variation of the information in the reports, in addition to the lack of standardization of the botanical nomenclature, absence of a precise description of the organoleptic characteristics, extracting liquids, methods of identification of the active ingredient, and solubility. About 70% of the certificates used the manufacturer's methodology as a reference. Thus, it was evidenced that it is necessary a standardization between the standards required by the National Health Surveillance Agency (ANVISA) and the manufacturers/suppliers, which are of great importance for the compounding pharmacy to perform, with reproducibility, quality control tests of the natural raw products, ensuring the quality and safety of the drug that will be produced.
... Estes podem vir a ser provenientes do ar, do solo, da água, da microflora natural de cada espécie, da não sanitização eficiente, das condições de manejo e de processamento das drogas vegetais, assim como da manipulação inadequada desses (31). As contaminações ambientais podem ser prevenidas através da utilização de cultivo com sistema controlado por parte dos produtores, como por exemplo com controle de temperatura, pressão e luminosidade, ajuste do pH do solo e água e controle de pragas e manuseio das plantas com o uso de equipamentos de proteção individuais (EPIs) pelos funcionários e armazenadas em lugares livre de contaminação (32)(33). Caso não sejam tomadas medidas de controle microbiológico desde o cultivo até o produto, esta contaminação não identificada pode encontrar condições favoráveis para seu crescimento, formar toxinas, e com isto causar a perda de grandes quantidades de matéria-prima de origem vegetal, assim como comprometer o efeito terapêutico e expor o paciente a doenças (32). ...
... Os testes de contagem total de microrganismo aeróbios e de bolores e leveduras são importantes para fornecer informações sobre as condições de preparo da matéria-prima, manuseio e armazenamento, pois qualquer aumento abrupto da quantidade de microrganismos aeróbios e fungos indica uma diminuição de sua qualidade (33). Dessa forma, 100% dos fornecedores realizaram essa análise. ...
... As aflatoxinas são metabólitos secundários produzidos por algumas linhagens de fungos, pertencentes ao gênero Aspergillus, particularmente pelas espécies Aspergillus flavus e a Aspergillus parasiticus. Dezessete tipos de aflatoxinas são conhecidos por possuírem concentrações tóxicas em produtos de origem vegetal, e a sua contaminação pode ocorrer em uma fase inicial do crescimento do fungo, no entanto, quatro tipos possuem maior interesse médico-sanitário, que são as aflatoxinas B1, B2, G1 e G2, por conta de sua alta toxicidade, e por possuírem efeitos tóxicos agudos em doses muito baixas, além de ser cancerígeno em humanos e animais (31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45). ...
O uso de Insumos Farmacêuticos de Origem Vegetal (IFAV), no setor magistral, vem crescendo, pois os consumidores buscam maior variedade e qualidade nos medicamentos fitoterápicos. A fim de obter estas características nos medicamentos manipulados, é necessário avaliar as informações presentes nos certificados de análises dos fabricantes/fornecedores dos IFAVs, uma vez que, a falta de informação dificulta os ensaios de controle de qualidade realizado na farmácia magistral. Com o objetivo de propor melhorias nas informações fornecidas nos certificados de análises dos IFAVs, este trabalho realizou um estudo descritivo retrospectivo, com vinte certificados de análises dos IFAV mais adquiridas por uma farmácia de manipulação, localizada no município do Rio de Janeiro. Os certificados foram comparados com os requisitos de qualidade determinados pela Resolução da Diretoria Colegiada – RDC n° 14/2013 e pela RDC n° 67/2007. Verificou-se uma grande variação das informações nos laudos, além da falta de padronização da nomenclatura botânica, ausência de uma descrição precisa das características organolépticas, líquidos extratores, métodos de identificação do ativo e solubilidade. Cerca de 70% dos certificados utilizaram como referência a metodologia do fabricante. Deste modo, é necessária uma padronização entre as normas requeridas pela Agência Nacional de Vigilância Sanitária (ANVISA) e as utilizadas pelos fabricantes/fornecedores, pois, isso garante que a farmácia de manipulação realize, com reprodutibilidade, os testes de controle de qualidade dos IFAVs, contribuindo para a produção de um medicamento seguro.
... The recorded values were below <10 CFU/g, confirming that the studied samples meet the satisfactory limit of E. coli present in smoked trout meat [53]. Furthermore, according to Mendonca et al. [54], the values for E. coli expected just after obtaining the final product should be <10 CFU/g and the maximum acceptable value at any point in the shelf life of the food product is 10 3 CFU/g. There have been numerous studies that have indicated that hot smoking showed inhibitory effects against foodborne pathogens such as L. monocytogenes, Aeromonas hydrophila, Yersinia enterocolitica, E. coli, and in other smoked products [7,[55][56][57][58][59]. ...
... The TAMB levels can provide information on the quality of the finished product. Additionally, it can be used to determine the shelf-life of a food product [54]. The initial TAMB mean values of both studied species were similar. ...
... At the end of the observation period (T30), the TAMB mean values slightly differed according to the type of the used packaging, mainly in the traditional packaging type (fir branches), where we assume that the increase in moisture content was higher than in the other samples, therefore, the bacterial level increased [51]. According to Mendonca et al. [54], the expected values immediately after production (smoking) using good manufacturing practices for TAMB are <10 6 CFU/g, and the maximum value acceptable at any point in the shelf life of the food product is 10 7 CFU/g. ...
Smoking represents one of the oldest thermic processing methods of fish, and it was originally used to preserve fish for later meals, delaying spoiling. The objective of this study was to analyze the physicochemical and microbiological safety and quality of two traditionally smoked trout species (Oncorhynchus mykiss and Salvelinus fontinalis). We analyzed the effect of trout processed by traditional smoking, characterizing the samples according to the relationships existing between classical microbial analysis, physicochemical parameters, and the content of polycyclic aromatic hydrocarbons (PAHs). The microbial activity of the smoked fish was very low. Although traditional smoking implies high temperatures and direct exposure to the smoke, Benzo[a]pyrene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Dibenzo[a,h]anthracene, Benzo[g,h,i]perylene, and Indeno [1,2,3-cd]pyrene compounds had undetectable levels in the samples. The products obtained in this study did not exceed the maximum values imposed by EU legislation regarding the TVB-N values during the 30 days of the experiment. We conclude that traditionally smoked trout has many advantages in terms of quality and safety of the products. Thus, the obtained products are safe for consumption for at least 30 days after processing.
... All of the samples exceeded the standards set by Philippine National Standards -Bureau of Agriculture and Fisheries Standards (PNS-BAFPS) (2006) for TPC, YMC, and coliform counts. TPC is known to estimate the bacterial population in a food sample and may be used to evaluate sanitary quality or conformance to good manufacturing practices (GMP) (Mendonca et al., 2020). Reddy et al. (2004) reported that traditional and manual extraction of coconut water may introduce microbial contamination up to 6.0 log CFU/ml which may include both spoilage-and disease-causing microorganisms. ...
... In the fruit juice industry, YMC is a common problem (Anapi et al., 2021). YMC may enter foods via contaminated air and/or inadequately sanitized food contact surfaces (Mendonca et al., 2020), which may be explained by a lack of sanitation as discussed previously. The presence of YMC beyond the standards set is a concern for public health as some may produce mycotoxins that may cause toxicity with carcinogenic potential. ...
... Coliform counts were also concerning. According to Mendonca et al. (2020) and Soares et al. (2017), the coliform test is an assessment of the overall quality of a food product and the hygienic conditions maintained during processing, storage, and selling conditions. When Spearman's correlation was conducted, only coliform had a significant (p < 0.05) negative moderate correlation (r = − 0.535) with attitudes, which may indicate that a positive change in belief may lower the coliform counts of the samples. ...
The knowledge, attitudes, and practices (KAP) of coconut water vendors are crucial to ensuring food safety, as inadequate food safety KAP may result in outbreaks of foodborne diseases. In addition, the public market, where these vendors are situated, is one of the most common places with inadequate sanitation, which may have an impact on the quality of the products sold. Considering these factors, the food safety KAP of coconut water vendors (n = 148) in Manila, Philippines was determined, as well as the physicochemical and microbiological qualities of coconut water samples (n = 8). The study revealed ‘fairly good’ knowledge (54.8 ± 11.6), attitude (57.3 ± 11.6), and practices (63.0 ± 12.9) for coconut water vendors. There was no correlation between the food safety KAP scores; however, marital status showed a significant correlation with knowledge. Physicochemical properties (pH: 4.96–6.64; TSS: 2.00–9.25°Bx) revealed that the samples were suitable for microbial growth and that 5 of 8 samples were not in compliance with the Philippine standards for coconut water (PNS/BAFPS 179:2016 and 28:2006). Further, microbiological analysis showed that all coconut water samples did not meet the standard limits for TPC (4.98–6.00 log CFU/ml), YMC (2.45–4.06 log CFU/ml), and coliform counts (1.97–4.22 log CFU/ml). Staphylococcus spp. counts were also detected (1.15–1.79 log CFU/ml). Coliform counts showed a significant correlation with attitudes of coconut water vendors. Based from the result, coconut water vendors need proper guidance on food safety not only to improve its food safety KAP but to ensure product safety. Local government agencies need to strengthen its campaign, enforcement, and surveillance to ensure compliance by coconut water vendors.
... Studies have highlighted the susceptibility of red chilies to fungal contamination [7] and the presence of pathogenic bacteria like Salmonella [8] and Klebsiella pneumonia [9] in raw chili. Similar microbial risks have been identified in shrimp paste, particularly the presence of Salmonella, coliform and yeast and mold which poses a health risk when incorporated into CSP [10][11][12]. ...
... A formulation for producing CSP was reformulated from Dennis's formulation [20] as shown in Table 1 and the experiment was conducted under controlled condition in the laboratory. 10 11.1 ...
This study was conducted to investigate the effects of acidic ingredients, which was purposely added in traditional preparation of Chilli shrimp paste (CSP), which helps to enhance its sour flavour and inhibit microbial growth. Despite the recognised role of organic acids in food preservation, specific research on their effects within CSP remains scarce. Four different types of acidic ingredients; lime juice, tamarind juice, sour mango and vinegar were added into CSP according to the amount of acidic ingredients that produced the highest score of sourness taste evaluated by untrained panellists. The microbial quality of CSP with four acidic ingredients and controlled CSP (without acid) were evaluated in order to determine the effectiveness of organic acids in CSP. Then, shelf lives of these CSPs were analysed continuously for 7 days at room temperature (28 ± 2°C) and 10 days at chilling temperature (5 ± 1°C). Addition of vinegar in CSP has significantly reduced the microbial content in CSP, inhibited the growth of Staphylococcus aureus and increased the shelf-life of the product.
... The total plate count method is a general non-specific aerobic or mesophilic microbial count method including bacteria, molds, and yeasts, both pathogenic and non-pathogenic (Erkmen, 2022). Fermented products such as yogurt usually have a high total plate count value because they contain a microbial growth process in them (Mendonca et al., 2020). Figure 3b shows the results of calculating the total plate count with differences in fermentation time, where statistically, there is no significant difference in the number of microorganisms in each variable of fermentation time. ...
... The results of calculating the total plate count which is higher than the total calculation of lactic acid bacteria are predicted to indicate the presence of other microorganisms in the coconut milk yogurt specimen, which can occur due to contamination in the yogurt manufacturing process (Taiwo et al., 2018). Various microorganisms that have the potential to become contaminants in yogurt are coliforms, molds, and yeasts because fermentation causes the formation of weak acids in the environment, which are the optimal conditions for the growth of these types of microorganisms (Erkmen, 2022;Mendonca et al., 2020;Moh et al., 2017;Nagaoka, 2019). The results in Fig. 3b show an increase in the total plate count value at a longer fermentation time. ...
The use of coconut milk as a raw material for yogurt has the potential to make yogurt and its benefits become a food product that can be consumed by everyone. Fortification of pineapple puree can maintain the quality of yogurt and has the potential to increase health benefits due to reducing the amount of fat. The aim of this research is to optimize the yogurt formulation regarding fermentation time and percentage of pineapple puree composition. The analysis carried out was total lactic acid bacteria and total plate count calculation, as well as pH, acidity, water holding capacity, viscosity, fat content, and fatty acid composition. The fermentation time variables used were 20, 24, 28, and 32h, where 24-h fermentation time was the optimum fermentation time according to standards, with a total of lactic acid bacteria of 6.69 ± 0.03 log cfu/g, pH value of 4.45 ± 0.01, acidity of 0.46 ± 0.06%, water holding capacity 72.82 ± 0.03%, viscosity 2547 ± 55.84 cP, and fat content 15.12 ± 0.06%. Fortification of pineapple puree is carried out with composition percentage variables of 0, 4, 8, and 12%, where by fortifica-tion of 12% pineapple puree, it can maintain quality similar to unfortified coconut milk yogurt as well as lactic acid bacteria viability through 14days storage and excel in water holding capacity (79.25 ± 3.06%), viscosity (3360 ± 38.13 cP), and low fat content (10.57 ± 0.08%). Lauric acid was the dominant fatty acid in the yogurt specimen (~ 64%).
... The total plate count method is a general non-specific aerobic or mesophilic microbial count method including bacteria, molds, and yeasts, both pathogenic and non-pathogenic (Erkmen, 2022). Fermented products such as yogurt usually have a high total plate count value because they contain a microbial growth process in them (Mendonca et al., 2020). Figure 3b shows the results of calculating the total plate count with differences in fermentation time, where statistically, there is no significant difference in the number of microorganisms in each variable of fermentation time. ...
... The results of calculating the total plate count which is higher than the total calculation of lactic acid bacteria are predicted to indicate the presence of other microorganisms in the coconut milk yogurt specimen, which can occur due to contamination in the yogurt manufacturing process (Taiwo et al., 2018). Various microorganisms that have the potential to become contaminants in yogurt are coliforms, molds, and yeasts because fermentation causes the formation of weak acids in the environment, which are the optimal conditions for the growth of these types of microorganisms (Erkmen, 2022;Mendonca et al., 2020;Moh et al., 2017;Nagaoka, 2019). The results in Fig. 3b show an increase in the total plate count value at a longer fermentation time. ...
The use of coconut milk as a raw material for yogurt has the potential to make yogurt and its benefits become a food product that can be consumed by everyone. Fortification of pineapple puree can maintain the quality of yogurt and has the potential to increase health benefits due to reducing the amount of fat. The aim of this research is to optimize the yogurt formulation regarding fermentation time and percentage of pineapple puree composition. The analysis carried out was total lactic acid bacteria and total plate count calculation, as well as pH, acidity, water holding capacity, viscosity, fat content, and fatty acid composition. The fermentation time variables used were 20, 24, 28, and 32 h, where 24-h fermentation time was the optimum fermentation time according to standards, with a total of lactic acid bacteria of 6.69 ± 0.03 log cfu/g, pH value of 4.45 ± 0.01, acidity of 0.46 ± 0.06%, water holding capacity 72.82 ± 0.03%, viscosity 2547 ± 55.84 cP, and fat content 15.12 ± 0.06%. Fortification of pineapple puree is carried out with composition percentage variables of 0, 4, 8, and 12%, where by fortification of 12% pineapple puree, it can maintain quality similar to unfortified coconut milk yogurt as well as lactic acid bacteria viability through 14 days storage and excel in water holding capacity (79.25 ± 3.06%), viscosity (3360 ± 38.13 cP), and low fat content (10.57 ± 0.08%). Lauric acid was the dominant fatty acid in the yogurt specimen (~ 64%).
Graphical Abstract
... Different mitigation strategies at pre-and postharvest levels. Source: Doyle and Erickson (2012), Lambertini et al. (2016), and Mendonca et al. (2020) ...
... The safekeeping of consumers over the transmission of zoonotic foodborne infectious disease from diseased animal consumption, unhygienic slaughter houses and unscientific processing means has been a deep concern for centuries. The occurrence of foodborne illness outbreaks requires the intervention of advanced novel processing and preservation techniques to mitigate pathogens and fulfill HACCP requirements (Mendonca et al., 2020;Ortiz-Solá et al., 2020). Different techniques for the treatment of pathogens in various food products are reported in ...
Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing , biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products. K E Y W O R D S advanced food processing techniques, foodborne diseases, global pandemic, mitigation strategies, zoonotic pathogens This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
... The total plate count (TPC) is a valuable parameter for assessing sanitary quality and adherence to good manufacturing practices (GMPs). The results of TPC analysis can provide insights into the shelflife and potential sensory changes in a food product (Mendonca et al. 2020). Elevated TPC values suggest increased microbial activity, potentially impacting the product's freshness and quality, which can influence its shelf-life. ...
Street foods, particularly in Asia, are widely consumed and enjoyed by people. Among these street foods, meatballs made from various seafood products, including fish balls, shrimp balls, and squid balls, are particularly popular. Due to the growing demand for these street foods, there is a necessity to innovate and create novel types of meatballs using other seafood products, especially those that are abundant but less utilized. This work focused on developing and standardizing spider conch balls (Lambis lambis) using three different formulations with varying meat and binder ratios: Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory evaluation by semi-trained panelists was done to assess the characteristics of the products using the three formulations, including flavor, color, texture (chewiness and juiciness), and overall acceptability. The product with Formulation C emerged as the preferred choice, with the significantly highest overall score during the evaluation (p < 0.05). It was subjected to storage testing and comparison with commercially available squid balls. Additionally, consumer testing was conducted to evaluate the acceptability of the newly developed spider conch balls. Results revealed that the newly developed spider conch balls exhibited significantly greater acceptability (p < 0.05) than the commercially available squid balls. The storage analysis demonstrated that the frozen spider conch balls maintained high to moderate general acceptability scores, making them suitable for consumption for three (3) weeks. This study suggests that spider conch (L. lambis) can be an alternative raw material for preparing seafood meatballs.
... Traditionally, governmental agencies and food processors have employed three main methods to manage microorganisms in food, as outlined by the International Commission on Microbiological Specifications for Foods (ICMSF) [167]. These methods include education and training, facility and operation inspections, and microbiological testing [168]. These initiatives aim to enhance awareness of the causes and effects of microbial contamination and assess the effectiveness of facilities, operations, and adherence to proper handling practices [169]. ...
Consuming contaminated seafood can lead to various bacterial illnesses, either from contamination at the source or during processing and distribution. These illnesses can result from bacterial infection or the ingestion of toxins formed in the food before consumption. However, the distinction between the two causes is not always straightforward. For instance, toxins from Clostridium botulinum and Staphylococcus aureus are preformed in food during bacterial growth, while the toxin from Clostridium perfringens is usually formed when the bacteria sporulate in the intestinal tract. Moreover, the toxin from Vibrio cholerae O1 (and O139) is generated as the bacteria multiply in the intestinal tract. Scombrotoxin, a common illness linked to seafood consumption, is caused by the production of histamine and potentially related substances by certain types of Gram-negative bacteria on histidine-rich fish tissue. This topic is examined in greater detail in another chapter of this book, and therefore will not be extensively discussed here. This paper will explore the various types of bacteria that can lead to illness in humans after consuming seafood, the reported incidence of such infections in specific countries with available data. It will also examine both conventional and molecular methods for detecting, identifying, and categorizing these bacteria. There is growing interest in vibrios as the cause of bacterial illnesses linked to the consumption of bivalve molluscan shellfish and other seafood varieties, with a specific focus on this bacterial group.
... They are widespread in the environment and have the capacity to grow on various food substrates when they find suitable growth conditions, such as appropriate levels of moisture, temperature, and oxygen. Interestingly, they are able to thrive under conditions that are not conductive to bacterial growth, including environments with low water activity and very low pH levels (Mendonca et al., 2020). ...
... The heterotrophic plate counts (HPC) were generally high irrespective of their sources in the kitchen (Table 1). This suggests poor sanitation and hygiene but does not necessarily indicate the presence of pathogens because no evidence of correlation with pathogens has been reported [25]. For example the floor tended to have significantly higher HPC except in kitchens located in one of the three primary stages of investigation (Table 1) The results presented in Table 2 showed that the prevalence of resistance to the three FQs was generally high (30.0-78.9%). ...
... Microencapsulated L. casei was also subjected to simulated gastrointestinal conditions to evaluate its behavior 34,35 . The process involved exposure to lysozyme activity, pepsin, NaCl, HCl, pancreatin, bile, pH (2,(5)(6)8) and NaOH. Bacterial viability was assessed, and plaque counts were performed 27 . ...
Introduction:
From a microbiological point of view, Staphylococcus aureus is one of the main contaminants causing foodborne illnesses, with symptoms such as nausea, vomiting, diarrhea, abdominal cramps, joint or back pain and fatigue. Bacterial resistance of pathogenic bacteria has recently been found to be a public health problem. An alternative is the use of microencapsulated probiotics for the inhibition of pathogenic microorganisms such as Lactobacillus casei.
Objective:
Evaluate microencapsulated Lactobacillus casei ATCC 393® under in-vitro conditions simulating the gastrointestinal environment and the inhibitory potential on Staphylococcus aureus ATCC BAA 1708®.
Materials and methods:
Reconstitution, seeding and adjustment of the inoculum; antibiogram of the two bacterial strains; fermentation kinetics of Lactobacillus casei; identification of peptides, amino acids and lactic acid of the supernatant; resistance of Lactobacillus casei to different temperatures (37 °C and 45 °C); microencapsulation of Lactobacillus casei; study, characterization and exposure to simulated gastrointestinal conditions of the microencapsulate after 90 days of storage and production of Exopolysaccharides.
Results:
The results indicate inhibitory action of the Lactobacillus casei strain against pathogenic bacteria; exponential phase at 15 hours (MRS culture medium) and 18 hours (PRO culture medium); results of the microencapsulation study and analysis: viability 100 %; efficiency 84,64 %; humidity 4,0 %; solubility 99,8 %; wettability 2 min with 22 seconds; water activity 0,617 and particle size between 2,10 μm and 5,28 μm.
Conclusion:
It was concluded that the microencapsulated Lactobacillus casei showed inhibitory properties against the pathogenic strain.
... The total plate count (TPC) is a valuable parameter for assessing sanitary quality and adherence to good manufacturing practices (GMPs). The results of TPC analysis can provide insights into the shelflife and potential sensory changes in a food product (Mendonca et al. 2020). Elevated TPC values suggest increased microbial activity, potentially impacting the product's freshness and quality, which can influence its shelf-life. ...
Street foods, particularly in Asia, are widely consumed and enjoyed by people. Among these street foods, meatballs made from various seafood products, including fish balls, shrimp balls, and squid balls, are particularly popular. Due to the growing demand for these street foods, there is a necessity to innovate and create novel types of meatballs using other seafood products, especially those that are abundant but less utilized. This work focused on developing and standardizing spider conch balls (Lambis lambis) using three different formulations with varying meat and binder ratios: Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory evaluation by semi-trained panelists was done to assess the characteristics of the products using the three formulations, including flavor, color, texture (chewiness and juiciness), and overall acceptability. The product with Formulation C emerged as the preferred choice, with the significantly highest overall score during the evaluation (p < 0.05). It was subjected to storage testing and comparison with commercially available squid balls. Additionally, consumer testing was conducted to evaluate the acceptability of the newly developed spider conch balls. Results revealed that the newly developed spider conch balls exhibited significantly greater acceptability (p < 0.05) than the commercially available squid balls. The storage analysis demonstrated that the frozen spider conch balls maintained high to moderate general acceptability scores, making them suitable for consumption for three (3) weeks. This study suggests that spider conch (L. lambis) can be an alternative raw material for preparing seafood meatballs.
... The APC is a widely recognized method for assessing the microbiological quality of food products. It quantifies the presence of aerobic microorganisms in a sample and is valued for its simplicity and speed (Mendonca et al., 2020). In this study, elevated APC values suggest exposure to suboptimal hygienic conditions during various stages, such as processing, storage, and transportation, posing potential health risks. ...
Background: Halawet eljibn is a popular Ready-to-Eat sweet in the Levant region. However, its non-machinery preparation and lack of final heating increase the risk of contamination by microorganisms that can cause food-borne illnesses. The study aimed to investigate the numbers of microorganisms present in commercially produced halawet eljibn in Jordan. Methods: Sixty samples of halawet eljibn were collected from 15 sweet shops in Amman, Jordan at two intervals. Two sample units were taken from each sweet shop, and two reference samples were prepared under hygienic conditions for comparison purposes. The study evaluated the chemical properties of the samples, including moisture content, pH, and titratable acidity, and also assessed their microbiological quality through Aerobic Plate Count, Coliform Count, Lactic Acid Bacteria count, Staphylococcus aureus count, and yeast and mold count analyses. Results: In this study, the samples exhibited a moisture content ranging from 40.9 to 49.8%, a pH range of 5.7 to 6.7, and acidity levels varying between 0.14 and 0.45%. The average Aerobic Plate Count and the counts of coliforms, Lactic Acid Bacteria, yeast and mold and S. aureus for halawet eljibn market samples were 6.6, 4.1, 6.8, 3.2, and 2.0 log Colony Forming Unit (CFU)/g, respectively. Counts of interval I (10th October-12th December) samples were significantly higher than those of interval II (19th December-10th January). The same average counts of the reference samples were significantly lower (2.3, <10, 1.6, 1.4, and <10 log CFU/g, respectively). Conclusion: The study findings indicate that halawet eljibn provides an appropriate environment for microbial growth. The observed non-adherence to optimal hygienic practices during the production and handling of halawet eljibn underscores the need for more rigorous regulations to ensure its microbiological quality and safety.
... This test contributes information about the sanitary and hygienic status of raw materials handling, processing conditions, storage conditions, and finishing goods. Furthermore, this test can determine the shelf life or sensory changes in food products (Mendonca et al., 2020). The palm sap of Baduy was tapped in lodong which is made of bamboo. ...
Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.
... They are Gram-positive lactic acid bacteria, non-spore-forming facultative anaerobes that thrive in various environments like soil, water, food, and feed for extended periods [3]. Due to their preference for the intestines, widespread presence, durability, and ease of cultivation, enterococci serve as indicators of faecal contamination for ensuring water and food hygiene [4]. Enterococci are one of the key indicators for antimicrobial resistance (AMR) in human and veterinary surveillance systems [5]. ...
... Fermented food products, such as yogurt, are expected to have high TVCs. Therefore, unusually high TVCs in a food product or ingredient, can be considered as an indicator of a potential public health hazard, pending the results of selective pathogen testing [11]. The TVC method is almost universally accepted for enumerating aerobic bacteria in food and dairy samples, being the standard to which other methods are compared [12]. ...
We describe a new sensor platform for simple on-site analysis of total aerobic viable counts (TVCs) in food samples, which uses disposable sealable plastic sachets with phosphorescent oxygen sensor inserts and liquid growth media. Food samples are collected, placed directly in the sachets, which are then sealed and incubated at 30 °C while monitoring (hourly or endpoint) sensor signals non-invasively with a commercial handheld reader FirestingO2. The growth of microbiota produces characteristic respiration profiles, from which sample initial TVC load is quantified: the Threshold Time (TT, in hours), when the sensor signal reaches the set signal threshold, is determined and calibration equation is applied to it to calculate sample TVC load. The initial calibration equation, which provides the conversion of measured TT values (hours) into TVC, was generated with pure Escherichia coli culture: log(CFU/g) = 8.30–0.60 *TT25 ° for signal threshold of 25 degrees phase. Another calibration equation, which provides a better representation of whole food microbiota, was generated with a panel of 90 different food samples: log(CFU/g) = 8.53–0.60 *TT25°. This simple sensor system shows good correlation with traditional plate counting TVC method (ISO 4833) and suitability for autonomous on-site or in-field operation. Time to result of 1–6 h provided by the sensor sachet system is more than seven time faster than for the standard method.
... Food-borne diseases (FBD) are a major public health problem worldwide, causing approximately 600 million diseases and 420,000 deaths per year (Mendonca et al., 2020). In general, all the food consumed is considered a potential vehicle for FBD. ...
Food-borne diseases (FDB) are responsible for causing approximately 600 million illnesses and 420,000 deaths per year. Biologically related FBDs are typically associated with ubiquitous microorganisms, with bacteria such as Li. monocytogenes, Escherichia coli, Salmonella and Staphylococcus aureus being frequently implicated. The use of probiotics is limited by adverse conditions, that can impair the stability of La. reuteri and the evaluation of its probiotic properties and effects on pathogenic bacteria. Therefore, it is crucial to develop effective strategies to protect probiotics during their use. This study was conducted aiming to determine the effect of microencapsulation by spray drying technique on the probiotic viability of La. reuteri on Li. monocytogenes under simulated gastric conditions. The research involved reconstituting, planting, and inoculating La. reuteri and Li. monocytogenes; determining fermentation kinetics; conducting spray drying microencapsulation; studying and characterizing of microencapsulation; testing for exopolysaccharides production; conducting temperature tests; assessing exposure to gastric conditions; and conducting antibiotic susceptibility and inhibition tests. Such investigations allowed the establishment of the exponential phase in Probiotic (PRO) culture medium at 18 h and in De Man, Rogosa and Sharpe agar (MRS) medium at 12 h, exopolysaccharide production positive and growth at different temperatures (1.95x1013 CFU/ml and 2.16x1012 CFU/ml), survival against gastric conditions (greater than 108 CFU/ml) and inhibitory effect of La. reuteri on Li. monocytogenes (halos larger than 2 mm). The probiotic La. reuteri microencapsulated in a binary matrix composed of inulin and maltodextrin expresses probiotic properties against Li. monocytogenes, which is responsible for FBD and great stability after undergoing simulated gastric conditions.
... Health Canada has set a maximum limit for patulin in apple juice and apple juice concentrate at 50 ppb, consistent with the US and European limits. Health Canada has also conducted risk assessments of patulin in other food products, such as pears and cherries, and has concluded that exposure to patulin from these sources is unlikely to pose a health risk for the general population (Mendonca et al., 2020). The maximum allowable limit for patulin in apple juice and apple juice concentrate is set at 50 parts per billion (ppb) by the Australia New Zealand Food Standards Code, which aligns with the limits established in other nations. ...
Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products. Patulin and Alternaria toxins are among the most commonly encountered mycotoxins in fruit and their derived products. In this review, the sources, toxicity, and regulations related to these mycotoxins, as well as their detection and mitigation strategies are widely discussed. Patulin is a mycotoxin produced mainly by the fungal genera Penicillium, Aspergillus, and Byssochlamys. Alternaria toxins, produced by fungi in the Alternaria genus, are another common group of mycotoxins found in fruits and fruit products. The most prevalent Alternaria toxins are alternariol (AOH) and alternariol monomethyl ether (AME). These mycotoxins are of concern due to their potential negative effects on human health. Ingesting fruits contaminated with these mycotoxins can cause acute and chronic health problems. Detection of patulin and Alternaria toxins in fruit and their derived products can be challenging due to their low concentrations and the complexity of the food matrices. Common analytical methods, good agricultural practices, and contamination monitoring of these mycotoxins are important for safe consumption of fruits and derived products. And Future research will continue to explore new methods for detecting and managing these mycotoxins, with the ultimate goal of ensuring the safety and quality of fruits and derived product supply.
... Helburg and Chu (2016) conclude that "multiple peer-reviewed studies show a quantifiable, consistent trend" of the dispersal of the foodborne bacterial pathogens Bacillus, Clostridium, and Staphylococcus by dust storms. Mendonca et al. (2020) review various genera of harmful bacteria that have been isolated in dust and are thought to pose a risk. ...
Risks associated with dust hazards are often underappreciated, a gap between the knowledge pool and public awareness that can be costly for impacted communities. This study reviews the emission sources and chemical, physical, and biological characteristics of airborne soil particles (dust) and their effects on human and environmental health and safety in the Pan-American region. American dust originates from both local sources (western United States, northern Mexico, Peru, Bolivia, Chile, and Argentina) and long-range transport from Africa and Asia. Dust properties, as well as the trends and interactions with criteria air pollutants, are summarized. Human exposure to dust is associated with adverse health effects, including asthma, allergies, fungal infections, and premature death. In the Americas, a well-documented and striking effect of soil dust is its association with Coccidioidomycosis, commonly known as Valley fever, an infection caused by inhalation of soil-dwelling fungi unique to this region. Besides human health, dust affects environmental health through nutrients that increase phytoplankton biomass, contaminants that diminish water supply and affect food (crops/fruits/vegetables and ready-to-eat meat), spread crop and marine pathogens, cause Valley fever among domestic and wild animals, transport heavy metals, radionuclides and microplastics, and reduce solar and wind power generation. Dust is also a safety hazard to road transportation and aviation, in the southwestern US where blowing dust is one of the deadliest weather hazards. To mitigate the harmful effects, coordinated regional and international efforts are needed to enhance dust observations and prediction capabilities, soil conservation measures, and Valley fever and other disease surveillance.
... Fermented food products, such as yogurt, are expected to have high TVCs. Therefore, unusually high TVCs in a food product or ingredient, can be considered as an indicator of a potential public health hazard, pending the results of selective pathogen testing [11]. The TVC method is almost universally accepted for enumerating aerobic bacteria in food and dairy samples, being the standard to which other methods are compared [12]. ...
... This means the samples have low to medium contamination of TPC or very minimum bacteria contamination in the study samples. According to Mendonca et al. (2020), analysis of TPC is used to estimate the bacterial population in a food sample, which estimates the numbers of microorganisms that can grow aerobically at mesophilic temperatures. Therefore, it can judge sanitary quality, sensory acceptability and conformance with good manufacturing practices (GMPs). ...
This study aimed to evaluate RTE halal burgers' microbiological quality and determine their shelf life. A total of 68 samples were randomly purchased from street stalls around Kuantan city as convenience selected samples and examined for Total Plate Count (TPC), presumptive S. aureus count and presumptive E. coli count. For the shelf-life study, 14 samples were purchased at one time from one street stall and the analyses of TPC and presumptive S. aureus count were performed at seven intervals of holding times. The results showed that all samples have low to medium risks with TPC <3.0x103 cfu/g and presumptive S. aureus count range between 0.1x102 – 3.3 x103 cfu/g. In addition, Presumptive E. coli were not detected in all samples. Therefore, halal RTE street burgers have low to medium risks even though they were left at ambient temperature up to 24 hours of shelf life.
... To more precisely describe the types of heat responses, organisms can be further divided into different categories. We can observe a variety of lifeforms, such as: (a) cryophiles (psychrophiles), which are capable of life functions at −20 • C [54]; (b) sychrotolerants (psychrotrophiles), which are capable of growth at low temperatures but possess optimal and maximal growth temperatures at the 15-20 • C range [55]; (c) mesophiles, which are capable of growth at moderate temperatures between 20 • C and 45 • C, with an optimum growth temperature in the range of 30-39 • C [56]; (d) thermoduric organisms, which are capable of growth in the mesophilic temperature range (15-37 • C), yet retain the ability to grow at refrigeration temperatures [57]; (e) thermophile, which possess the ability to resist elevated temperatures, enabling them to colonize new environmental hyperthermic niches. The developement of thermophilia was probably based on pre-existing molecular blocks, as it shares many mechanisms with the heat shock (HS) response [58]. ...
Soil-borne Neosartorya spp. are the highly resilient sexual reproductive stage (teleomorph) of Aspergillus spp. Fungi of this genus are relevant components of root-associated microbial community, but they can also excrete mycotoxins and exhibit great resistance to high temperatures. Their ascospores easily transfer between soil and crops; thus, Neosartorya poses a danger to horticulture and food production, especially to the postharvest quality of fruits and vegetables. The spores are known to cause spoilage, mainly in raw fruit produce, juices, and pulps, despite undergoing pasteurization. However, these fungi can also participate in carbon transformation and sequestration, as well as plant protection in drought conditions. Many species have been identified and included in the genus, and yet some of them create taxonomical controversy due to their high similarity. This also contributes to Neosartorya spp. being easily mistaken for its anamorph, resulting in uncertain data within many studies. The review discusses also the factors shaping Neosartorya spp.'s resistance to temperature, preservatives, chemicals, and natural plant extracts, as well as presenting novel solutions to problems created by its resilient nature.
... It provides an estimate of the number of microorganisms that can grow aerobically at ambient temperatures. The APC may be used to judge sanitary quality, sensory acceptability, and conformance with good manufacturing practices (GMPs) [34]. The results for the aerobic plate count and Enterobacteriaceae count (log 10 cfu/g) of the raw sliced meat samples and different spice blends used for the treatment of the meat samples are presented in Table 2. ...
This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw sliced meat and spice blends, and after application of the treatments on the 10 th and 20 th days of drying. High initial loads of total bacteria (APC) and Enterobacteriaceae (EC) were observed in the raw meat samples and spice blends and increased over the drying periods (10 and 20 days) in all treatments. No significant difference (p>0.05) was observed among the treatments (T1-T7) for APC and EC at a given drying period and between the drying periods. Salmonella spp. was not detected in any of the seven treatments either on the 10th and 20th days of drying. However, Escherichia coli was detected in six (T1-T6) of the dry meat samples except in T7 both on the 10 th and 20 th days of drying suggesting that the spice blends served as a source of contamination of the dried meat samples with E. coli. However, the spice blends used in combination with drying were effective in inhibiting the growth of Salmonella species in the dry meat samples. Spices as well as the raw meat used for Quanta preparation should be produced and handled under hygienic conditions to minimize the microorganisms that they harbor.
... The fresh-cut vegetables are more prone to the multiplication of microorganisms, as the tissues are more exposed to the high availability of moisture and nutrients compared to the intact vegetable [54]. The counting of aerobic mesophiles has been one of the most commonly used microbiological indicators of food quality, and this determination also allows obtaining information on the probable shelf life of the product [55]. Table 6 shows the counts of aerobic mesophiles in minimally processed apples and baroa potatoes with edible coatings added or not of phenolic-rich extracts of M. comersonii pulp. ...
Edible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding antimicrobial substances including phenolic compounds commonly found in plant extracts. This study evaluated the phenolic compounds content, antioxidant and antimicrobial activity of pulp, and seed extracts of Mimusopsis comersonii (popularly known in Brazil as abrico), besides the phenolic compounds were identified and quantified in the pulp extract. Edible coatings were incorporated with pulp extract in order to evaluate the preservation of minimally processed apples and baroa potatoes against foodborne bacteria, and enzymatic browning was also determined. Myricetin-3-glucoside, quercetin-3-glucoside, and kaempferol-3-glucoside were identified as major flavonoids in the apricot pulp extract. The seed and pulp extracts inhibited all tested microorganisms, especially Staphylococcus aureus and Salmonella Typhimurium. Edible coatings added with 9% of phenolic extract showed in vitro antimicrobial activity, in addition to being effective in preventing enzymatic browning in minimally processed apples and baroa potatoes for up to 15 days of storage. They were also effective in reducing up to 2 log CFU/g of aerobic mesophiles after 15 days of storage for apples, even though no microbial inhibition in baroa potatoes was observed under the same conditions. The addition of pulp phenolic extract in edible coatings proved to be an alternative in the preservation of apples and in the antibrowning activity of minimally processed baroa potatoes.
... The TPC may be used to determine sensory acceptability, sanitary quality, and congruence with good manufacturing practices (GMPs). The TPC's results can be useful to judge the shelf-life or forthcoming changes of sensory in a food product [33]. The initial total plate count (TPC) of crab balls in this study was 3.0 log CFU g -1, and the low initial TPC in balls indicated very good quality; this is lower than the initial TPC (4 log CFU g -1 ) of the fish ball [34] and relatively higher than the initial TPC of the fish ball in curry [35]. ...
Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p<0.05). Therefore, Formulation C was chosen for further analyses. It was found that the formulated crab ball had a higher acceptability than the commercial squid ball (p<0.05). Shelf-life testing revealed that the frozen formulated crab balls could last more than 35 days due to their consistent high to moderate general acceptability scores. This study suggests that blue swimming crab (P. pelagicus) can be used as an alternative raw material for fishery meatball preparation.
... Según el Comité de Control de Enfermedades Transmitidas por alimentos de la Association for Food Protection, el Staphylococcus aureus se encuentra entre los catorce patógenos causantes de ETAS más implicado en salud pública a nivel mundial; la afirmación está sustentada en el estudio de 816 informes con 80682 casos de enfermedades transmitidas por alimentos evaluados en el periodo ocurrido entre 1972 hasta el primer trimestre de 2006 (Margas & Holah, 2014), por lo que la proliferación de Staphylococcus aureus en los alimentos es un peligro potencial para la seguridad alimentaria porque muchas cepas de este organismo producen una enterotoxina termoestable que causa intoxicación alimentaria. La presencia de S. aureus en alimentos que se han sometido a procesos que matan al patógeno es comúnmente indicativo de contaminación por parte de los manipuladores de alimentos (Mendonca et al., 2020), de allí radica la importancia de la implementación de las BPM por parte de los manipuladores de alimentos, sobre todo con el uso del tapabocas que debe cubrir boca y nariz. ...
Garantizar la inocuidad es una tarea esencial de las empresas de la industria alimentaria. En el Servicio Nacional de Aprendizaje (SENA) es necesario implementar las Buenas Prácticas de Manufactura (BPM) para cumplir con los estándares de calidad. El objetivo general fue gestionar la inocuidad en ambientes de transformación de alimentos a través del diseño e implementación de un procedimiento de limpieza y desinfección, ajustado a las necesidades de los ambientes de transformación de alimentos del Centro de Comercio Industria y Turismo (CCIT). La metodología implementada es descriptiva y documental, el instrumento de validación fue un rastreo microbiológico realizado a superficies vivas e inertes, los resultados de la investigación permitieron el diseño e inertes, los resultados de la investigación permitieron el diseño e implementación de un programa de limpieza y desinfección acompañado de Procedimientos Operativos Estandarizados de Saneamiento (POES) y capacitaciones a aprendices e instructores.
... fecal contamination or the presence of foodborne pathogens; however, the APC level may be used for the quality control of fresh produce (Mendonca et al., 2020;Su et al., 2021). Compared to our previous study (Jung et al., 2017), the APC of the EW soaking water for soaking cilantro bunches was higher than that for soaking lettuce heads, indicating the initial microbial load of cilantro affects the number of aerobic bacteria in water. ...
The efficacy of commercially available antimicrobials for fresh produce, electrolyzed water (EW; ca. 60 mg/L of free chlorine), a combination of lactic acid and phosphoric acid-based (LPA), and citric acid-based (CA) was compared with tap water (TW) in preventing cross-contamination during the soaking step of crisping at a retail setting. A bunch of cilantro (103.7 ± 14.9 g/bunch) was inoculated with 3-strain cocktail of nalidixic acid-resistant Salmonella enterica and E. coli O157:H7, S. enterica and Listeria monocytogenes, or E. coli O157:H7 and L. monocytogenes (ca. 5.0 log CFU/g). One inoculated and seven non-inoculated cilantro bunches were soaked in 76 L of TW, EW, LPA, and CA for five minutes. Two additional soakings, each with eight bunches of non-inoculated cilantro were performed in the same soaking water. To determine the cross-contamination of inoculated foodborne pathogens via soaking water, the cilantro samples and soaking water following each soaking step were subjected to microbiological analyses using selective media supplemented with nalidixic acid (100 μg/mL). During the first soaking, significantly greater reductions in Salmonella (2.9 ± 0.5 log CFU/g), E. coli O157:H7 (3.0 ± 0.1), and L. monocytogenes (2.7 ± 0.3) on cilantro were achieved with EW compared to soaking with TW, LPA, and CA (P < 0.05). Cross-contamination of foodborne pathogens from inoculated cilantro to non-inoculated cilantro was completely mitigated by EW during three subsequent soaking events. With the exception of TW soaking water, no inoculated foodborne pathogens were detected in the 100 mL soaking water of EW, CA, and LPA collected. Including an appropriate concentration of chemical antimicrobial in water during the soaking step of crisping aids in mitigating cross-contamination of foodborne pathogen(s) in cilantro bunches.
... Helburg and Chu (2016) conclude that "multiple peer-reviewed studies show a quantifiable, consistent trend" of the dispersal of the foodborne bacterial pathogens Bacillus, Clostridia , and Staphylococcus by dust storms. Mendonca et al. (2020) review various other genera of harmful bacteria which have been isolated in dust and are thought to pose a risk. ...
Risks associated with dust hazards are often underappreciated, a gap between the knowledge pool and public awareness that can be costly for impacted communities. This study reviews the emission sources and chemical, physical, and biological characteristics of airborne soil particles (dust) and their effects on human and environmental health and safety in the Pan‐American region. American dust originates from both local sources (western United States, northern Mexico, Peru, Bolivia, Chile, and Argentina) and long‐range transport from Africa and Asia. Dust properties, as well as the trends and interactions with criteria air pollutants, are summarized. Human exposure to dust is associated with adverse health effects, including asthma, allergies, fungal infections, and premature death. In the Americas, a well‐documented and striking effect of soil dust is its association with Coccidioidomycosis, commonly known as Valley fever, an infection caused by inhalation of soil‐dwelling fungi unique to this region. Besides human health, dust affects environmental health through nutrients that increase phytoplankton biomass, contaminants that diminish water supply and affect food (crops/fruits/vegetables and ready‐to‐eat meat), spread crop and marine pathogens, cause Valley fever among domestic and wild animals, transport heavy metals, radionuclides and microplastics, and reduce solar and wind power generation. Dust is also a safety hazard to road transportation and aviation, in the southwestern US where blowing dust is one of the deadliest weather hazards. To mitigate the harmful effects, coordinated regional and international efforts are needed to enhance dust observations and prediction capabilities, soil conservation measures, and Valley fever and other disease surveillance.
... It is additionally invaluable in elucidating forthcoming sensory alterations and shelf life. Such changes in food quality are noted when the APC is more than 10 6 per g or mL (Mendonca et al., 2020). Thus, the high aerobic count recorded in the ginger products signifies poor GMP. ...
Resumen Se evaluó el efecto inhibidor de Lactobacillus plantarum microencapsulado y su viabilidad en condiciones gastrointestinales simuladas. Se realizó reconstitución, siembra y ajuste del inóculo; antibiograma; cinética de fermentación; determinación de péptidos, aminoácidos y ácido láctico en el sobrenadante; resistencia a temperaturas de 37 y 45°C; micro-encapsulación; estudio a condiciones gastrointestinales simuladas del microencapsulado después de 90 días de almacenamiento; y producción de exopolisacáridos (EPS). Los resultados indican acción inhibitoria de la cepa L. plantarum frente a la bacteria patógena; fase exponencial a las 15 horas (medio de cultivo MRS) y a las 18 horas (medio de cultivo PRO), con los parámetros cinéticos en la fase exponencial de la siguiente manera: producción de proteína 2,43mg/L (MRS) y 4,86mg/L (PRO); consumo de azúcares 4,96 mg/L (MRS) y 7,68mg/L (PRO); porcentaje de acidez 1,32% (MRS) y 1,75% (PRO); pH 4,07 (MRS) y 3,86 (PRO); resultados del estudio y análisis del microencapsulado: viabilidad 100%; eficiencia 84,64%; humedad 4,0%; solubilidad 99,8%; humectabilidad 2 min con 22 segundos; actividad de agua 0,617 y tamaño de partícula entre 2,10µm y 5,28µm. Se concluyó que L. plantarum microencapsulado presentó propiedades inhibitorias frente a la cepa patógena y tiene adherencia in vitro. Abstract The inhibitory effect of microencapsulated Lactobacillus plantarum and its viability under simulated gastrointestinal conditions were evaluated. Reconstitution, sowing and adjustment of the inoculum were carried out; antibiogram; fermentation kinetics; determination of peptides, amino acids and lactic acid in the supernatant; resistance to temperatures of 37 and 45°C; micro-encapsulation; study at simulated gastrointestinal conditions of the microencapsulate after 90 days of storage; and production of exopolysaccharides (EPS). The results indicate inhibitory action of the L. plantarum strain against the pathogenic bacteria; exponential phase at 15 hours (MRS culture medium) and at 18 hours (PRO culture medium), with the kinetic parameters in the exponential phase as follows: protein production 2.43mg/L (MRS) and 4, 86mg/L (PRO); sugar consumption 4.96 mg/L (MRS) and 7.68 mg/L (PRO); acidity percentage 1.32% (MRS) and 1.75% (PRO); pH 4.07 (MRS) and 3.86 (PRO); results
The primary method for preventing postharvest fungal degradation of fruits and vegetables is the application of chemical fungicides. Increasing public concern regarding the lingering presence of fungicidal contamination of perishables and the emergence of resistant pathogen populations have been the main obstacles to the effective use of fungicides. Recent research has aimed to create and assess new substitute control methods to reduce dependency on synthetic fungicides. For the control of fungal deterioration, a number of nonchemical methods have been suggested. These methods have been found to lessen fruit and vegetable postharvest rots. However, they all have disadvantages that may make them less commercially viable. None of the nonchemical control approaches has consistently shown the ability to provide a reasonable level of disease control that supports acceptance as a replacement for synthetic fungicides. There has recently been a surge in interest in employing natural items to halt decomposition and extend the shelf life of perishables. Natural, biologically active compounds have the potential to replace synthetic fungicides. Significant genera of anamorphic postharvest infections include Penicillium, Aspergillus, Geotrichum, Botrytis, Fusarium, Alternaria, Colletotrichum, Dothiorella, Lasiodiplodia, and Phomopsis. Coordinated postharvest infection management strategies should be implemented to reduce the loss of fresh fruits and vegetables qualitatively and quantitatively during food supply chain.
Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. Thelatter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with micro-biological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a currentalter-native for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour cassava starch in rural areas of the country, who voluntarilyagreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established forEscherichia coli, Staphylococcus aureus, Bacillus cereusandSalmonellaspp were bre-ached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, theSour cassava starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings thanchampús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is whyproducers must be trained in good manufacturing practices
Since the emergence of the highly pathogenic porcine epidemic diarrhea virus (PEDV) strain in 2010, the prevention of porcine epidemic diarrhea (PED) in pig farms remains problematic. To find the reasons behind the high mortality in young piglets, the relative mRNA expression of inflammation-related factors in infected pigs of different ages as well as uninfected pigs were detected by RT-qPCR. The results showed that the mRNA expression of these factors including IL-6 and TNF-α was more increased in infected younger piglets than infected older pigs. To clarify the relationship between these inflammation related factors, the pairwise linear correlation between the relative expression of these factors were analyzed and showed as network mapping with different correlation coefficients. A strong positive correlation was observed between the expression of various factors in 1-week-old piglets. Combined with the difference in mortality of PEDV infection in pigs of different ages, we hypothesized that lactic acid bacteria (LAB) could inhibit PEDV infection in newborn piglets, and an in vivo experiment was carried out. The results of survival rate and wet/dry ratio showed that LAB alleviated PEDV indued mortality and diarrhea. The detection of viral copies and tissue section staining showed less observed viruses in LAB treated pig. RT-qPCR results of gene expression in intestines showed that LAB modulated the gene expression of various host barrier genes, indicating that LAB is potential to inhibit PEDV infection by regulating the host intestinal barrier. However, to use LAB as therapy, how to improve the efficiency on inhibiting PEDV infection needs further studies.
This study was included the estimation of a total number of bacteria (TB), a total number of coliform (TC), E. coli and molds and yeasts in 39 irrigation water samples, 75 soil samples, 75 paddy samples and 75 rice samples, in addition to estimation of aflatoxin in 75 rice samples. Three fields of each province, Diyala and Salah Al-Din were used to collect samples. Iraqi Quality Standardization (IQS) and Food and Drug Administration (FDA) were considered the limits for microbiological analyses. High-Performance Liquid Chromatography (HPLC) was used to determine aflatoxin, and the Commission of the European Communities (CEC) was considered the limits, 4 µg/kg. The results showed that all irrigation water samples were exceeded the permissible limit for total coliform, molds and yeasts, while all soil and paddy samples were exceeded for total bacteria, total coliform and molds and yeasts. Rice samples were exceeded for only molds and yeasts. E-Coli in soil and rice was less than 3 bacteria/g, which was the detection limit, while in water and paddy was less than the FDA limit. The molds and yeasts counts were very high, for example, molds and yeasts of paddy and rice were ranged from (2.06-21.5) x10 7 cfu/ml, (1.20-12.0) x 10 6 cfu/g, respectively, while the limit was10 2-10 4 .The number of samples that exceeded the permissible limit of total aflatoxin was 66 samples out of the 75 rice samples and the highest detected value was 16.40 µg/kg. In conclusion, rice samples were considered unsafe for human consumption from the fields and irrigation water and soil were the sources of the contamination therefore treatment for irrigation water should be strongly considered.
Background
Zingiber officinale Roscoe (ginger) rhizome is a global spice with marked pharmacological activities and industrial application. The demand for the powdered spice soared in the wake of the COVID-19 global pandemic. The present study sought to assess powdered ginger products on the Ghanaian market for some quality parameters and compare their chemical composition via chemometric analysis of their FT-IR data.
Methods
A survey was conducted in three major markets in Ghana to determine the commercially available powdered ginger products. These products were purchased and assessed for microbial load, heavy metals contents and ash values using official methods. Also, principal component and hierarchical cluster analysis, as multivariate algorithms, were applied to their FT-IR spectral fingerprints, using Z. officinale, Z. zerumbet and dried ginger rhizomes from Nigeria as reference samples.
Results
Seven products were found in the survey: three local and four foreign. The local products failed to meet regulatory label requirements. The microbial load, heavy metals and ash values of all commercial samples were generally within specifications except for the aerobic bacterial counts of some local samples. Pharmacopoeial identity test and the chemometric analysis revealed all the products to contain Z. officinale. The reference ginger sample from Nigeria also demonstrated some level of similarity with Z. officinale. The variations in physical attributes and slight difference in chemical composition of the different products was presumed to be due to chemical changes due to different processing methods and possible adulteration with other flours.
Conclusion
The sampled ginger products on the market originate from Z. officinale and have quality attributes that make them suitable for food and medicinal applications. The observed deviations, however, suggest an urgent need for standardized processing methods to ensure consistency in quality indices, as well as regular quality checks by regulatory bodies.
A wide variety of Indonesian fishery commodities faced refusal during 2017–2019 due to food safety issues, especially microbial contamination. This is concerning because it contributes to a loss in the national income. This study aims to prioritize the combination of food and microbial issues in refused commodities in Indonesia. The study was initiated by developing food – microbial contamination pairs; then a risk scatterplot and risk matrix were used to carry out prioritization based on economic and health aspects. Several metrics representing economic impacts (such as the total value of export and potential loss due to rejections) and health impacts (such as the burden of diseases, number of hospitalizations, and number of deaths) were used in the risk matrix development. This prioritization suggests that shrimp – Salmonella spp. and tuna – Salmonella spp. were the food – pathogen pairs with the highest risk in terms of both economic and health impacts. Tuna – Listeria monocytogenes was placed as a third priority in the majority of metrics representing health impact. Different priorities were considered for other pairs, except for anchovy – Salmonella spp., which is considered the last priority for all matrixes. The metrics used in this prioritization are considered useful in assisting risk managers in determining which commodities should receive attention first based on economic and health considerations.
Some bacteriological tests were conducted on the local and imported cakes offered in the Iraqi local market for the period from September 2018 to January 2019, eighty samples were collected during the consumption validity date by eight brands (I took the sequence numbers 1-8) for the local (A), Turkish (B), Iranian (C), Jordanian (D) and Saudi (E) with two repeated for the purpose of detecting the level of pollution of these products, the results showed that all samples gave a positive result in test of the total number of microorganisms using the Nutrient Agar medium. The C1 sample was the highest in the total number 275×10³ cfu/gm while B2 recorded the lowest total number 8.5×10³ cfu/gm, while 24 samples recorded positive results for Staphylococcus aureus test using (Mannitol Salt Agar) medium, E1 was recorded 215× 10³ cfu/gm, whereas, A1, A6, B2, B4, C7, C5, C4 samples gave a negative test result. And for Coliform test on MacConkey Agar medium. Only four samples, D2, D4, D7, E1, gave a positive result, as the D4 sample outperformed the rest of the samples by the number of bacteria by 360 × 10³ cfu/gm. The Sabouraud dextrose Agar medium was used to test molds, as the samples showed a positive result, as the sample D7 was recorded 138 × 10³ cfu/gm, with the exception of B2, B5, C3, E5 It gave a negative result. Diagnosed isolates of the bacteria species isolated from M.S.A. and purify it belongs to Bacillus mycoides. Bacillus cereus, Bacillus megaterium, Bacillus atrophaeus and Bacillus amylolquefaciens. Whereas colonies growing on Mannitol Salt Agar were from Staphylococcus xylosus and Staphylococcus gallinarum. The colonies of bacteria growing on the middle of M. A. were belongs to Escherichia coli.
Some bacteriological tests were conducted on the local and imported cakes offered in the Iraqi local market for the period from September 2018 to January 2019, eighty samples were collected during the consumption validity date by eight brands (I took the sequence numbers 1-8) for the local (A), Turkish (B), Iranian (C), Jordanian (D) and Saudi (E) with two repeated for the purpose of detecting the level of pollution of these products, the results showed that all samples gave a positive result in test of the total number of microorganisms using the Nutrient Agar medium. The C1 sample was the highest in the total number 275×10³ cfu/gm while B2 recorded the lowest total number 8.5×10³ cfu/gm, while 24 samples recorded positive results for Staphylococcus aureus test using (Mannitol Salt Agar) medium, E1 was recorded 215× 10³ cfu/gm, whereas, A1, A6, B2, B4, C7, C5, C4 samples gave a negative test result. And for Coliform test on MacConkey Agar medium. Only four samples, D2, D4, D7, E1, gave a positive result, as the D4 sample outperformed the rest of the samples by the number of bacteria by 360 × 10³ cfu/gm. The Sabouraud dextrose Agar medium was used to test molds, as the samples showed a positive result, as the sample D7 was recorded 138 × 10³ cfu/gm, with the exception of B2, B5, C3, E5 It gave a negative result. Diagnosed isolates of the bacteria species isolated from M.S.A. and purify it belongs to Bacillus mycoides. Bacillus cereus, Bacillus megaterium, Bacillus atrophaeus and Bacillus amylolquefaciens. Whereas colonies growing on Mannitol Salt Agar were from Staphylococcus xylosus and Staphylococcus gallinarum. The colonies of bacteria growing on the middle of M. A. were belongs to Escherichia coli.
Extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase-producing Enterobacteriaceae are no longer restricted to the health care system, but represent increased risks related to environmental integrity and food safety. Fresh produce has been increasingly reported to constitute a reservoir of multidrug-resistant (MDR) potential human pathogenic Enterobacteriaceae. This study aimed to detect, identify, and characterize the antimicrobial resistance of ESBL/AmpC-producing Enterobacteriaceae isolates from fresh vegetables at point of sale. Vegetable samples (spinach, tomatoes, lettuce, cucumber, and green beans; n = 545) were purchased from retailers in Gauteng, the most densely populated province in South Africa. These included street vendors, trolley vendors, farmers' market stalls, and supermarket chain stores. Selective enrichment, plating onto chromogenic media, and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) confirmation of isolate identities showed that 17.4% (95/545) vegetable samples analyzed were contaminated with presumptive ESBL/AmpC-producing Enterobacteriaceae. Dominant species identified included Escherichia coli, Enterobacter cloacae, Enterobacter asburiae, and Klebsiella pneumoniae. Phenotypic antibiotic resistance analysis showed that 96.1% of 77 selected isolates were MDR, while resistance to aminoglycoside (94.8%), chloramphenicol (85.7%), and tetracycline (53.2%) antibiotic classes was most prevalent. Positive phenotypic analysis for ESBL production was shown in 61 (79.2%) of the 77 isolates, and AmpC production in 41.6% of the isolates. PCR and sequencing confirmed the presence of β-lactamase genes in 75.3% isolates from all vegetable types analyzed, mainly in E. coli, Enterobacter spp., and Serratia spp. isolates. CTX-M group 9 (32.8%) was the dominant ESBL type, while EBC (24.1%) was the most prevalent plasmidic type AmpC β-lactamase. Our findings document for the first time the presence of MDR ESBL/AmpC-producing Enterobacteriaceae in raw vegetables sold at selected retailers in Gauteng Province, South Africa.
The steady growth of urban population has necessitated the proliferation of wayside food and medicines vendors. These vendors include a large population of individuals with very little or no knowledge and training on basic food safety and drug matters. They are neither properly trained nor fully aware of the serious health dangers posed by microbial contamination of their wares. Therefore, from place of preparation to roadsides where the foods are sold, the chances of contamination by pathogens are significantly high. Some of these street vended foods and medicines are ready-to-eat salads, vegetables, fruits, cooked foods, herbal remedies and concoctions, which can be consumed directly from the point of purchase. Poor hygiene at the point of preparation is sufficient to cause food borne outbreak of epidemiological significance while the medicines innumerable health consequences and consequent public health challenge. Poor storage system and frequent unhygienic exposure of prepared vegetable salads and medicines add to their microbial load. Some of the communities in developing countries do not have good sources of portable water for the preparation of these vital life products. It is not unlikely that some of these products are prepared with faecally contaminated water taken from local ponds and open streams. Daily interactions with Escherichia coli, Shigella spp and Salmonella spp which cause diarrhoea, dysentery and other serious gastrointestinal disturbances have been adequately documented. The target of this review is to highlight major public health concerns associated with foods and medicines vended in Nigeria, a developing country.
Keywords: Public health, food, medicines, street vendors, developing country
Foodborne diseases can be defined as those conditions that are commonly transmitted through
ingested food. The two most common types of food borne diseases are intoxication and infection.
Intoxication occurs when toxin produced by the pathogens cause food poisoning, while infection is
caused by the ingestion of food containing pathogens. Some microorganisms can use our food as a
source of nutrients for their growth. By growing on the food, metabolizing them and producing byproducts, they not only render the food inedible but also pose health problems upon consumption.
Clostridia produce the highest number of toxins of any type of bacteria. Among Clostridium species,
clostridium perfringens is the largest toxin producer and also the most widespread, being found as
part of the microbiota of animals and humans and in the soil. In most cases, clostridium perfringens
food poisoning results by eating improperly cooked and stored foods. Clostridium perfringens food
poisoning is quite common and it is an important cause of outbreaks worldwide. The prevention of
growth of this organism is best accomplished by following the standard food service practices of
rapidly chilling prepared foods in shallow containers and keeping cold food cold and hot food hot.
Keywords: Clostridium perfringens, Foodborne diseases, Intoxication, Poisoning
Listeria monocytogenes is an important foodborne pathogen. Food products contaminated with this bacterium causes listeriosis which is a disease with high mortality and hospitalization rate. It is a known threat to food safety due to its persistence in food processing environment and its ability to survive and grow at several environmental conditions. In this study, a total of 108 fresh croaker samples were collected from retail outlets in Lagos, Nigeria. The isolation of L. monocytogenes involved the use of culture methods based on selective enrichment and plating. Isolates were identified by colony morphology, sugar fermentation and haemolytic properties. Genotypic identification of L. monocytogenes was performed using PCR incorporating 16S rRNA followed by DNA sequence analysis. Eight samples (7.4%) were positive for L. monocytogenes. The sequence and phylogenetic analysis based on the 16S rRNA showed that fresh croaker L. monocytogenes isolates were grouped into two different clusters when compared with reference L. monocytogenes indicating that they belong to different ancestors. This study revealed the presence of L. monocytogenes in fresh croaker in low concentration. However, vulnerable populations are still at risk if these products are consumed raw or lightly cooked.
This work was carried out to determine the incidence of Campylobacter jejuni in selected food products in Imo state, Nigeria. Unprocessed Chicken meat, Beef and processed salad vegetables (diced Carrots and cabbage) were assessed for the incidence of Campylobacter jejuni . 600 samples were collected between August, 2017-December, 2017 from selected local Markets. The Campylobacter jejuni was characterized using relevant biochemical test, growth characteristics and antimicrobial susceptibility and the results were read off using ABIS online showing 99% similarity with 65% accuracy. Results show that chicken samples isolated from Ihiagwa and relief markets were positive to Campylobacter jejuni with a 96% and 95% incidence respectively. More beef samples from Relief market were positive compared to those from Ihiagwa market with 56% and 43% incidence respectively. On the other hand higher incidence was reported for the salad vegetables from Relief market than those from Ihiagwa market with values of 22% and 16% respectively. Also most samples from Relief Market had higher microbial load than samples from Ihiagwa market. This work stresses the need for routine checks on meat sold in markets and also recommends proper processing of meat and vegetable samples before consumption.
Background
This cross-sectional study determined the prevalence of Salmonella spp. and their serotypes on dressed chicken sold at retail outlets in Trinidad. The study also investigated the risk factors for contamination of dressed carcasses by Salmonella spp. at cottage poultry processor outlets where chickens are slaughtered and processed for sale.
Methods
A total of 133 dressed, whole chickens and 87 chicken parts from 44 cottage poultry processors and 36 dressed, whole chickens and 194 chicken parts from 46 supermarket outlets were randomly collected throughout the country. Isolation and identification of Salmonella spp. were performed using standard bacteriological techniques. Serotyping was performed by a regional reference laboratory.
Results
The prevalence of Salmonella spp. in chicken carcasses sampled from cottage poultry processors and supermarkets was 20.5% and 8.3% respectively (p <0.001). The frequency of isolation of Salmonella spp. at cottage poultry processors was 22.4%, 23.0%, 7.1%, and 10.0% for non-chilled whole chicken, non-chilled chicken parts, chilled whole chicken and chilled chicken parts respectively. Fresh, non-chilled chicken (22.6%) yielded a higher frequency of isolation of Salmonella spp. than chilled chickens (8.3%). For supermarket samples, the frequency of isolation of Salmonella spp. was 19.0%, 8.1%, 0.0% and 7.6% for chilled whole chickens, chill chicken parts, frozen whole chicken and frozen chicken parts respectively. The swab method of sampling yielded a statistically significantly (p = 0.029) higher frequency (3.2%) of Salmonella spp. than the rinse method (1.6%). The predominant serotypes isolated were Kentucky (30.9%) and Javiana (22.7%). Use of chilled water-bath to cool carcasses was the only risk factor significantly (p = 0.044) associated with isolation of Salmonella spp.
Conclusion
Raw chicken carcasses purchased from cottage poultry processors pose a significantly higher risk of contamination with Salmonella spp. than those sold at supermarkets.
Campylobacter is regarded as the most common bacterial cause of gastroenteritis throughout the world and most cases of human campylobacteriosis can be traced back to the consumption of poultry meat. In Brazil, few studies evaluated the genetic relatedness among Campylobacter isolates. The aim of this research was to evaluate the genetic diversity of Campylobacter spp. isolated from poultry meat products sold on the retail market in Southern Brazil. The presumptive identification of Campylobacter was performed using traditional microbiological analysis, followed by molecular confirmation by PCR. The genetic diversity of isolates was analyzed by pulsed-field gel electrophoresis (PFGE). Campylobacter spp. was isolated from 91.7% (33/36) of the samples, totaling 48 isolates. Campylobacter jejuni was the most prevalent species isolated (90.8%). PFGE data revealed 26 pulsotypes and 18 PFGE patterns composed of only 1 isolate. Campylobacter isolates exhibited high genetic diversity; however, some clones were recurrent in the poultry meat products sold on the retail market. As the south region of Brazil is an important producer and exporter of chicken meat, our results highlight the need to control this pathogen in the food chain in this area of the world to reduce the risks of exposing consumers to campylobacteriosis.
Background:
Outbreaks of cholera in Africa seem to be unrelenting which has been continuous and recurrent leading to high morbidity and mortality in some quarters.
Objective:
The objective of this narrative review is to investigate and identify factors responsible for the recurrent outbreaks of cholera in Africa and response strategies that have been employed in curbing the problem, with the view of aggregating otherwise sparing data needed for policy formulation geared towards control and eradication of the disease.
Methods:
Search of literatures indexed in Google Scholar, PubMed and AJOL databases was carried out. Sixty-five eligible articles with reports on the risk factors that drive recurrent outbreaks, endemicity and response strategies were analyzed.
Results:
Our findings indicate that continuous and recurrent outbreaks of cholera in Africa are fueled by cross-border migration, environmental reservoirs, socioeconomic factors, climate change and political instability. The review also identified specific response strategies and modelling approaches that have helped in containing and reducing the impact of these outbreaks.
Conclusion:
Paying attention and tackling these identified factors that are dependent and independent can help put an end to this running battle.
Problem/condition:
Known foodborne disease agents are estimated to cause approximately 9.4 million illnesses each year in the United States. Although only a small subset of illnesses are associated with recognized outbreaks, data from outbreak investigations provide insight into the foods and pathogens that cause illnesses and the settings and conditions in which they occur.
Reporting period:
2009-2015 DESCRIPTION OF SYSTEM: The Foodborne Disease Outbreak Surveillance System (FDOSS) collects data on foodborne disease outbreaks, which are defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. Since the early 1960s, foodborne outbreaks have been reported voluntarily to CDC by state, local, and territorial health departments using a standard form. Beginning in 2009, FDOSS reporting was made through the National Outbreak Reporting System, a web-based platform launched that year.
Results:
During 2009-2015, FDOSS received reports of 5,760 outbreaks that resulted in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths. All 50 states, the District of Columbia, Puerto Rico, and CDC reported outbreaks. Among 2,953 outbreaks with a single confirmed etiology, norovirus was the most common cause of outbreaks (1,130 outbreaks [38%]) and outbreak-associated illnesses (27,623 illnesses [41%]), followed by Salmonella with 896 outbreaks (30%) and 23,662 illnesses (35%). Outbreaks caused by Listeria, Salmonella, and Shiga toxin-producing Escherichia coli (STEC) were responsible for 82% of all hospitalizations and 82% of deaths reported. Among 1,281 outbreaks in which the food reported could be classified into a single food category, fish were the most commonly implicated category (222 outbreaks [17%]), followed by dairy (136 [11%]) and chicken (123 [10%]). The food categories responsible for the most outbreak-associated illnesses were chicken (3,114 illnesses [12%]), pork (2,670 [10%]), and seeded vegetables (2,572 [10%]). Multistate outbreaks comprised only 3% of all outbreaks reported but accounted for 11% of illnesses, 34% of hospitalizations, and 54% of deaths.
Interpretation:
Foodborne disease outbreaks provide information about the pathogens and foods responsible for illness. Norovirus remains the leading cause of foodborne disease outbreaks, highlighting the continued need for food safety improvements targeting worker health and hygiene in food service settings. Outbreaks caused by Listeria, Salmonella, and STEC are important targets for public health intervention efforts, and improving the safety of chicken, pork, and seeded vegetables should be a priority.
Public health action:
The causes of foodborne illness should continue to be tracked and analyzed to inform disease prevention policies and initiatives. Strengthening the capacity of state and local health departments to investigate and report outbreaks will assist with these efforts through identification of the foods, etiologies, and settings linked to these outbreaks.
Consumption of raw mangoes has led to multiple Salmonella-associated foodborne outbreaks in the United States. Although several studies have investigated the epiphytic fitness of Salmonella on fresh produce, there is sparse information available on the survival of Salmonella on mangoes under commercial handling and storage conditions. Hence, the objective of the study was to evaluate the survival of Salmonella on mangoes under ambient conditions simulating the mango packing house and importer facility. Further, the ability of the pathogen to adhere and attach on to the mango fructoplane was also investigated. For the attachment assays, mango skin sections were inoculated with fifty microliters of S. Newport suspension (6.5 log CFU/skin section) and minimum time required for adhesion and attachment were recorded. With the survival assays, unwaxed mangoes were spot inoculated with the Salmonella cocktail to establish approximately 4 and 6.5 log CFU/mango. The fruits were then subjected to different storage regimens simulating fruit unloading, waxing, and storage at the packing house and ripening and storage at the importer facility. Results of our study reveal that Salmonella was able to adhere on to the fructoplane immediately after contact. Further, formation of attachment structures was seen as early as 2 min following inoculation. With the survival assays, irrespective of the inoculum levels, no significant increase or decrease in pathogen population was observed when fruit were stored either at ambient (29–32°C and RH 85–95%, for 48 h), ripening (20–22°C and RH 90–95% for 9 days) or refrigerated storage (10–15°C and 85–95% for 24–48 h) conditions. Therefore, once contaminated, mangoes could serve as potential vehicles in the transmission of Salmonella along the post-harvest environment. Hence development and adoption of effective food safety measures are warranted to promote the microbiological safety of mangoes.
The aim of the present study was to determine the prevalence of Salmonella in the pork production chain and to characterize Salmonella isolates. From 764 samples, 35 (4.6%) were positive for Salmonella spp., as determined by biochemical tests and the presence of the invA gene. From these, 2.6, 2.0, 8.8, and 8.0% corresponded to samples collected from farms, slaughterhouses, boning rooms and retail markets, respectively. Salmonella strains were classified into five serotypes and distributed as follows: S. Typhimurium in the pork production chain, S. Kentucky in farms and slaughterhouses, S. Brandenburg in slaughterhouses, S. Livingstone in farms and S. Agona in boning rooms and retail markets. Interestingly, the antimicrobial susceptibility testing indicated that all 35 Salmonella spp.-positive isolates were resistant to at least one antimicrobial agent, and 30 were multidrug-resistant (MDR) and resistant to different classes of antibiotics. The enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR) analysis showed clonal relatedness among strains isolated from farms, boning rooms and retail markets. The presence of antibiotic-resistant Salmonella in food poses a potential health hazard to consumers.
Campylobacter jejuni is the leading cause of food-borne bacterial enteritis in humans, with contaminated poultry products considered the main source of infection. To survive the food chain, C. jejuni utilizes multiple defense mechanisms that counter oxidative and aerobic stresses. In this study, we phenotypically characterised 63 C. jejuni strains with oxidative stress survival and antimicrobial susceptibility testing to investigate correlations between these two phenotypes against the source of the strains and the presence of the MarR regulators RrpA and RrpB which have a role in regulating the response to oxidative and aerobic stress. C. jejuni strains isolated from meat and neck skin displayed the highest resistance to oxidative stress. In addition, C. jejuni strains that have an rrpA+rrpB− profile exhibit increased resistance to oxidative stress and to antimicrobials. Here we establish a preliminary link between the distribution of RrpA and RrpB and the increased resistance to antimicrobials. This study provides insight into how the genotypic make up of C. jejuni can influence the ability of the bacterium to survive within areas of high oxygen stress, such as the food chain, and subsequently can have a potential negative impact on human health
Methicillin-resistant Staphylococcus aureus (MRSA) is a bacterium that colonizes and infects various host species and has been found in the poultry production chain, raising concerns about possible transmission from farm to fork. The objective of this study was to use meta-analytical methods to estimate the pooled prevalence of MRSA in chickens, turkeys, chicken meat, and turkey meat. Three electronic databases (PubMed, LILACS, and SciELO) were searched to establish MRSA prevalence from 51 studies published from 2003 through May 2017. The heterogeneity was assessed, and the pooled MRSA prevalence was calculated by using the random effects model according to the method of DerSimonian and Laird. Pooled MRSA prevalence (95% confidence interval [CI]) in turkeys, turkey meat, broilers, and chicken meat was 36% (1 to 78%), 13% (1 to 28%), 5% (2 to 9%), and 5% (3 to 8%), respectively. South America had the highest MRSA prevalence (27%; 95% CI, 17 to 37%), and North America had the lowest (1%; 95% CI, 0 to 2%). Livestock-associated MRSA has been isolated from poultry and poultry meat, indicating that this variant can spread from farm to fork. The presence of MRSA in poultry and poultry meat poses risks to public health, and steps should be taken to mitigate the contamination and spread of this bacterium along the poultry production chain.
Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat and 136 fresh pork filets from consignments subjected to physical checks during clearing at the border inspection post Hamburg harbour between January 2014 and December 2015 with ISO standard methods. Quantitative results indicated that critical thresholds for aerobic counts, Enterobacteriaceae, and E. coli were never surpassed. Merely for staphylococci, one poultry sample (0.2%) and 10 pork samples (9.3%) exceeded the critical limit (3.7 log cfu/g). However, qualitative analyses revealed that, Staphylococcus aureus was present in 16% and 10% of all poultry and pork samples, respectively, though no methicillin-resistant Staphylococcus aureus could be confirmed. Moreover, E. coli was present in 50% and 67% of all pork and poultry samples, respectively, and thereof 33 isolates were confirmed as extended-spectrum β-lactamase-producing E. coli. Only 1.2% of the poultry samples were unacceptable due to the presence of Salmonella spp., whereas they were not detected in any pork sample. Campylobacter spp. were not detected in any sample. Though imported pork and poultry meat complies mostly with national market requirements, it might pose a potential risk to public health, especially for a direct or indirect foodborne transmission of imported, uncommon strains of zoonotic bacteria.
Campylobacter is a major foodborne pathogen frequently associated with human bacterial gastroenteritis in the world. This study was conducted to determine the prevalence and antibiotic resistance of Campylobacter spp. in the beef food system in Malaysia. A total of 340 samples consisting of cattle feces (n = 100), beef (n = 120) from wet markets and beef (n = 120) from hypermarkets were analyzed for Campylobacter spp. The overall prevalence of Campylobacter was 17.4%, consisting of 33% in cattle fecal samples, 14.2% in raw beef from wet market and 7.5% in raw beef from the hypermarket. The multiplex-polymerase chain reaction (PCR) identified 55% of the strains as C. jejuni, 26% as C. coli, and 19% as other Campylobacter spp. A high percentage of Campylobacter spp. were resistant to tetracycline (76.9%) and ampicillin (69.2%), whilst low resistance was exhibited to chloramphenicol (7.6%). The MAR Index of Campylobacter isolates from this study ranged from 0.09 to 0.73. The present study indicates the potential public health risk associated with the beef food system, hence stringent surveillance, regulatory measures, and appropriate interventions are required to minimize Campylobacter contamination and prudent antibiotic usage that can ensure consumer safety.
Objective: This study was conducted to determine the occurrence of Salmonella in various meat products (beef from cattle, chevon from goats, mutton from sheep and jaziir from camel), by screening the various selling points which includes; meat retailers in abattoir, markets and shops in Maiduguri and its environs.
Materials and methods: A total of 120 samples of fresh meat from cattle, sheep, goats and camels sampled from ten meat retailers in abattoir, markets and shops in the Maiduguri metropolis, using simple random sampling technique. All samples were processed and examined according to standard bacteriological protocols.
Results: Percentage occurrence of Salmonella species had the highest value of 15 (50.1%) from the market, found in sheep, while the lowest occurrence of Salmonella species was associated with 3(10.0%) in goats sampled from shop meat.. Antibiotic susceptibility pattern of Salmonella species from cattle meat revealed high resistant to Erythromycin (52%). In sheep, the higher percentage of resistance occurred against Ampicillin (33.3%) and less resistant to Amoxicillin (4%) was obtained. The isolates from camel meat recorded 25% resistant against Ampicillin, Gentamycin and 12.5% to Streptomycin. A total of 28.4% of the isolates were resistant to Ampicillin, Gentamycin and 23.1% to Ofloxacin.
Conclusion: The study has shown that Salmonella species are present in fresh meat sold in abattoir, retail markets and shops. We recommend strict hygienic measures in places where fresh meat are sold in Maiduguri metropolis, Nigeria to ensure consumers right to have safe food. [J Adv Vet Anim Res 2017; 4(3.000): 227-233]
Background
Recently the World Health Organization, Foodborne Disease Burden Epidemiology Reference Group (FERG) estimated that 31 foodborne diseases (FBDs) resulted in over 600 million illnesses and 420,000 deaths worldwide in 2010. Knowing the relative role importance of different foods as exposure routes for key hazards is critical to preventing illness. This study reports the findings of a structured expert elicitation providing globally comparable food source attribution estimates for 11 major FBDs in each of 14 world subregions.
Methods and findings
We used Cooke’s Classical Model to elicit and aggregate judgments of 73 international experts. Judgments were elicited from each expert individually and aggregated using both equal and performance weights. Performance weighted results are reported as they increased the informativeness of estimates, while retaining accuracy. We report measures of central tendency and uncertainty bounds on food source attribution estimate.
For some pathogens we see relatively consistent food source attribution estimates across subregions of the world; for others there is substantial regional variation. For example, for non-typhoidal salmonellosis, pork was of minor importance compared to eggs and poultry meat in the American and African subregions, whereas in the European and Western Pacific subregions the importance of these three food sources were quite similar. Our regional results broadly agree with estimates from earlier European and North American food source attribution research. As in prior food source attribution research, we find relatively wide uncertainty bounds around our median estimates.
Conclusions
We present the first worldwide estimates of the proportion of specific foodborne diseases attributable to specific food exposure routes. While we find substantial uncertainty around central tendency estimates, we believe these estimates provide the best currently available basis on which to link FBDs and specific foods in many parts of the world, providing guidance for policy actions to control FBDs.
This review describes several aspects related to microbiological safety in mangoes and papayas, such as incidence, outbreaks, internalisation and growth/survival of bacterial pathogens. Mangoes and papayas are often served sliced in food establishments in fresh pieces at salad bars, deli counters and as pulp juice. In general, these products do not undergo any process to eliminate pathogenic microorganisms before consumption, and a long shelf life could theoretically provide time for these microorganisms to multiply without affecting the organoleptic qualities of the fruit, thereby increasing the risks of food-borne illness. The data presented in this review show that low temperatures can impede microbial growth, but not completely inhibit such growth in mangoes and papayas. Highest growth rates were observed in the range between 22 and 37oC. In the last 20 years, several outbreaks of salmonellosis caused by these fruits or by food made with these fruits have been reported. The control of the temperature in the fruit washing water is important to prevent the internalisation of Salmonella spp. The implementation of strategies such as Good Agricultural Practices, Good Manufacturing Practices and Hazard Analysis Critical is important, as these methods can eliminate or significantly reduce microbial contamination.
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Esta revisão descreve diversos aspectos relacionados à segurança microbiológica em manga e mamão papaya como; incidência, surtos, internalização e crescimento/sobrevivência de patógenos bacterianos nestas frutas. Mangas e papayas são frequentemente servidas fatiadas em estabelecimentos alimentícios como pedaços frescos, em misturas para saladas, expostas em balcões e como polpas de frutas. No geral, estes produtos não passam por qualquer processo para eliminar microrganismos patogênicos antes do seu consumo e uma vida longa de prateleira poderia teoricamente fornecer tempo para que estes microrganismos se multipliquem sem afetar as qualidades organolépticas destas frutas e assim aumentar o risco de doenças de origem alimentar. Os dados apresentados nesta revisão mostram que baixas temperaturas podem diminuir o crescimento de microrganismos mas não inibi-los em mangas e papayas. Os melhores crescimentos foram observados na faixa de 22–37oC. Nos últimos 20 anos diversos surtos de salmonelose nestas frutas ou produtos feitos com as mesmas foram relatados. O controle da temperatura da água de lavagem de frutas é importante para prevenir a internalização de Salmonella spp. A implementação de estratégias como Boas Práticas Agrícolas, Boas Práticas de Produção e Análise Crítica de Pontos de Controle são importantes já que podem eliminar ou reduzir significantemente a contaminação microbiana.
Background
There is paucity of information regarding the epidemiology of Escherichia coli O157: H7 in developing countries. In this study, we investigated the occurrence of E. coli O157: H7 associated with beef cattle at processing plants and at retail shops in Ethiopia. Methods
Various samples were collected from beef cattle at slaughter/processing plants, carcass at retail shops and humans at health centers. E. coli O157: H7 was isolated, identified and characterized for antimicrobial resistance, using standard microbiological methods. ResultsAt the processing plants E. coli O157: H7 was detected in 1.89% of fecal, 0.81% of intestinal mucosal swab, 0.54% of skin swab and 0.54% of carcass internal swab samples. At retail shops it was detected in 0.8% of carcass and 0.8% of cutting board swab samples, while all samples from utensils, hands from workers, and fecal and stool samples were negative. All isolates were resistant to Amoxicillin, moderately resistant to Cefoxitine and Nitrofurantoins but susceptible to other antimicrobials tested. ConclusionsE. coli O157: H7 occurs at low prevalence in beef cattle, and the current sanitary dressing procedures in the processing plants and storage conditions in the retail shops are effective against E. coli O157: H7.
Aims: Listeria monocytogenes (L. monocytogenes) is the food-borne pathogen responsible for listeriosis. It is considered a serious public health risk, and is spread through the consumption of food products. The disease can be fatal to humans and animals. The objective of the present study was to isolate and identify L. monocytogenes from frozen chicken, minced meat, and cheese in Duhok province, Iraq.
Methodology and Results: Between March and October 2015, equal numbers (n=50) of samples of minced meat, frozen chicken, and cheese were collected (total n=150). Biochemical and microbiological tests, including real-time PCR, were performed to determine the prevalence of L. monocytogenes in the samples. Out of 150 samples, 20 displayed greyish/black colonies with black halos on Oxford and Palcam agar. of these putative Listeria, 12 were subsequently identified as L. monocytogenes by PCR. L. monocytogenes was detected in 1 (2%), 7 (14%), and 4 (8%) of isolates from cheese, minced meat, and frozen chicken, respectively.
Conclusion: Significance and Impact of study: Detection of pathogenic bacteria in foods, such as those analysed in this study, is crucial for safeguarding public health. The qPCR technique offers a rapid and reliable method for isolation of many foodborne pathogens in different kinds of foods.
The effect of lactic acid (LA) addition on Escherichia coli O157:H7 survivability as well as the color stability was determined in vacuum-packaged beef steaks storage at 10°C for 50 days. Longissimus dorsi muscle was portioned into beef steaks and inoculated with Escherichia coli O157:H7. Afterwards, the samples were submitted at three treatments: without lactic acid addition or non-treated (NT); with 0.56 M (5%, v/v) (L5), and with 1.13 M (10%, v/v) (L10) of lactic acid addition. Same division was performed with samples non inoculated. All samples were package at vacuum and stored at 10ºC during 50 days. L10 demonstrated an efficient bacteriostatic effect (P < 0.05) against E. coli O157:H7 and total aerobic mesophilic bacteria. Nonetheless, LA induced a decrease (P < 0.05) in a* values in samples after application and during storage, promoting discoloration of beef steaks. Therefore, L10 was efficient in controlling E. coli O157:H7 even at abusive storage temperatures. However, this decontamination treatment affects negatively the color stability of beef.
The availability and popularity of processed, ready to cook (RTC) poultry products are increasing in India. Though fresh poultry is known to be contaminated with Salmonella, the prevalence of this foodborne pathogen in RTC poultry products is not reported. Eighty-seven chilled and frozen RTC poultry samples of four different brands obtained from supermarkets and departmental stores in Mumbai were analysed for the presence of Salmonella. The prevalence of Salmonella was higher (51%) in chilled RTC samples as compared to the frozen RTC samples (5%). The frozen RTC samples of one brand were free from Salmonella. S. Typhimurium (75.2%) was the most prevalent serovar, followed by S. Enteritidis (23%) and S. Weltevreden (1.7%). A high percentage (81.4%) of the isolates were found to be resistant to 5 or more antibiotics and class 1 integron, which has been shown to confer multi-drug resistance, was detected in 69.9% of the isolates. Multiple antibiotic resistance (MAR) index of isolates was high (0.6) indicating the indiscriminate use of antibiotics during poultry farming. High genetic diversity was observed among the Salmonella serovars based on PFGE profiles. Results showed the presence of multi-drug resistant Salmonella serovars in processed, chilled RTC poultry products marketed in Mumbai India.
Background
On 6 February 2015, Kampala city authorities alerted the Ugandan Ministry of Health of a “strange disease” that killed one person and sickened dozens. We conducted an epidemiologic investigation to identify the nature of the disease, mode of transmission, and risk factors to inform timely and effective control measures.
Methods
We defined a suspected case as onset of fever (≥37.5 °C) for more than 3 days with abdominal pain, headache, negative malaria test or failed anti-malaria treatment, and at least 2 of the following: diarrhea, nausea or vomiting, constipation, fatigue. A probable case was defined as a suspected case with a positive TUBEX® TF test. A confirmed case had blood culture yielding Salmonella Typhi. We conducted a case-control study to compare exposures of 33 suspected case-patients and 78 controls, and tested water and juice samples.
Results
From 17 February–12 June, we identified 10,230 suspected, 1038 probable, and 51 confirmed cases. Approximately 22.58% (7/31) of case-patients and 2.56% (2/78) of controls drank water sold in small plastic bags (ORM-H = 8.90; 95%CI = 1.60–49.00); 54.54% (18/33) of case-patients and 19.23% (15/78) of controls consumed locally-made drinks (ORM-H = 4.60; 95%CI: 1.90–11.00). All isolates were susceptible to ciprofloxacin and ceftriaxone. Water and juice samples exhibited evidence of fecal contamination.
Conclusion
Contaminated water and street-vended beverages were likely vehicles of this outbreak. At our recommendation authorities closed unsafe water sources and supplied safe water to affected areas.
Electronic supplementary material
The online version of this article (doi:10.1186/s12889-016-4002-0) contains supplementary material, which is available to authorized users.
Background
Microbial contamination of ready-to-eat foods and beverages sold by street vendors and hawkers has become an important public health issue. In Ethiopia, health risks related to such kinds of foods are thought to be common. Thus, this study has tried to determine the bacteriological quality of ready- to- eat foods sold on streets.
Methods
A cross-sectional study was conducted on street foods in Hawassa City from May to September 2014. A total of 72 samples from six food items such as local bread (‘ambasha’ and ‘kita’), raw fish, chilli (‘awaze’), avocado and cooked potato were collected. Bacterial isolation, colony count and antimicrobial susceptibility testing were made following standard microbiological techniques.
Results
About 31% of the food samples showed total colony counts ranging from 1.7×10⁵ to 6.7×10⁶ colony-forming unit per gram (CFU/g) which is beyond the acceptable limits set for microbiological quality of ready- to -eat foods. The mean coliform and Enterobacteriaceae counts in raw fish, ‘kita’ and ‘ambasha’ were also higher than the limits. E.coli was the most frequent isolate (29.6%) followed by Salmonella species (12.7% and S.aureus (9.9%). All isolates were 100% sensitive to ciprofloxacin. About 89% of Salmonella sp was resistant to chloramphenicol. Alarmingly, 14.3% of S.aureus was resistant to vancomycin.
Conclusion
This study confirmed considerable rate of contamination in street vended foods in Hawassa City. The identified foodborne bacteria and antibiotic resistance isolates could pose a public health problem in that locality. Therefore, regular inspection, health education and training of vendors on food handling and safety practices are recommended.
Meat products are clearly associated with foodborne pathogens including, antibiotic-resistant strains.
Population growth and growing consumer demand facilitate the transmission of foodborne pathogens,
particularly in developing countries. To determine the prevalence of antibiotic-resistant Salmonella in
goat meat, a study was done in Tanzania (June to July, 2015). Overall 120 goat meat samples were
collected from five large and five small slaughter facilities (n = 60, respectively). Pre-enrichment for
Salmonella isolation was done in Tryptic Soy Broth followed by selective enrichment in Modified
Semisolid Rappaport-Vassiliadis agar. Isolation of Salmonella was done in xylose-Lysine-Deoxycholate
agar followed by biochemical confirmation in triple sugar iron agar. The average prevalence of
Salmonella was 60 and 63% in large and small facilities, respectively. Breakpoint assays indicated an
overall low prevalence of resistance (2 to 4%; n = 219 isolates) to ampicillin, amoxicillin, streptomycin,
sulphamethoxazole and trimethoprim with complete susceptibility to ciprofloxacin, ceftazidime and
cefotaxime. No significant difference (p > 0.05) in the prevalence of resistance between large and small
facilities was observed. High probability of Salmonella contamination of goat meat from Arusha area of
Tanzania can pose risks to consumers. Antibiotic resistance appears minimal in this population.
Improved hygienic slaughter and meat-handling practices are encouraged to reduce the burden of
Salmonella-positive meat products.
Cross contamination is one of the major issue and a potential risk between hygienic and un-hygienic foodstuffs. Salmonella contamination in poultry meat is versatile in nature that via food chain is ultimately transmitted to humans. This review is set to analyze Salmonella contamination in poultry meat by doing literature survey and compare the prevalence of Salmonella among chicken carcasses, different cuts, impact of storage temperatures (fresh, chilled, freeze) and contamination frequencies at various retailing. Last ten years published articles were evaluated and accumulative averages were calculated for the corresponding parameters. As a result, highest burden of Salmonella distinguished among neck skins (40%), followed by carcass portions (39%) and whole chicken carcasses (36%). Giblets exhibited 14% prevalence of Salmonella contamination perceived by wings (15%), whole chicken leg portions (27%) and breasts (29%). Regarding storage temperature, highest number of carcasses were contaminated at ambient temperature (37%) followed by carcasses stored at freeze (35%) and chilled (34%) temperatures. At retailing points, highest contaminated carcasses observed at retailed market (48%), perceived by wet market (44%), super market (30%) and processing plant (24%). This review is an avenue for researchers about the unique aptitude of Salmonella in poultry meat at various storage temperatures, retailing points and different types of carcass cuts.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) works closely with federal, state, and local public health partners to investigate foodborne illness outbreaks associated with its regulated products. To provide insight into outbreaks associated with meat and poultry, outbreaks reported to FSIS during fiscal years 2007 through 2012 were evaluated. Outbreaks were classified according to the strength of evidence linking them to an FSIS-regulated product and by their epidemiological, etiological, and vehicle characteristics. Differences in outbreak characteristics between the period 2007 through 2009 and the period 2010 through 2012 were assessed using a chi-square test or Mann-Whitney U test. Of the 163 reported outbreaks eligible for analysis, 89 (55%) were identified as possibly linked to FSIS-regulated products and 74 (45%) were definitively linked to FSIS-regulated products. Overall, these outbreaks were associated with 4,132 illnesses, 772 hospitalizations, and 19 deaths. Shiga toxin–producing Escherichia coli was associated with the greatest proportion of reported outbreaks (55%), followed by Salmonella enterica (34%) and Listeria monocytogenes (7%). Meat and poultry products commercially sold as raw were linked to 125 (77%) outbreaks, and of these, 105 (80%) involved beef. Over the study period, the number of reported outbreaks definitively linked to FSIS-regulated products (P = 0.03) declined, while the proportion of culture-confirmed cases (P = 0.0001) increased. Our findings provide insight into the characteristics of outbreaks associated with meat and poultry products.
The incidence of human infections caused by Campylobacter jejuni and C. coli, the main bacterial agents of gastrointestinal disease, has been increasing worldwide. Here, we review the role of poultry as a source and reservoir for Campylobacter. Contamination and subsequent colonization of broiler flocks at the farm level often lead to transmission of Campylobacter along the poultry production chain and contamination of poultry meat at retail. Yet, Campylobacter prevalence in poultry as well as the contamination level of poultry products vary greatly between different countries and thus, urge differences in the intervention strategies that need to be applied. In addition, temporal patterns in poultry do not always coincide with those found in human infections. Moreover, studies in rural and urban areas have revealed differences in Campylobacter infections attributed to poultry, as poultry seems to be the predominant reservoir in urban, but not necessarily in rural settings. Furthermore, foreign travel is considered a major risk factor in acquiring the disease, especially for individuals living in the northern European countries. Intervention strategies aimed at reducing Campylobacter colonization in poultry and focused on the farm level have been successful in reducing the number of Campylobacter cases in several countries. Increasing farm biosecurity and education of consumers are likely to limit the risk of infection. Overall, poultry is an important reservoir and source of human campylobacteriosis, although the contribution of other sources, reservoirs and transmission warrants more research.
Description
The International Symposium on Bacterial Indicators of Potential Health Hazards Associated With Water was held 28-29 June 1976 at Chicago, Ill. The American Society for Testing and Material's Committee D19 on Water sponsored the symposium, and A. W. Hoadley, Georgia Institute of Technology, served as symposium chairman. B. J. Dutka, Canada Centre for Inland Waters, and A. W. Hoadley served as editors of this publication.
The FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify and meet a target for reduction of the most resistant microorganism of public health significance that is likely to occur in the juice. This 7-page fact sheet aids juice processors in the identification of these “pertinent microorganisms,” and reviews the locations of juice preparations and severity of juice-associated outbreaks. Written by M. D. Danyluk, R. M. Goodrich-Schneider, K. R. Schneider, L. J. Harris, and R. W. Worobo, and published by the UF Department of Food Science and Human Nutrition, January 2012. FSHN12-04/FS188: Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019 (ufl.edu)
Abstract
The antimicrobial effectiveness of isoeugenol against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in refrigerated (4 °C) pineapple juice (PJ) with added 0.5% (w/v) yucca extract (YEX) was investigated. Sub-lethal injury of pathogen survivors and sensory characteristics of PJ were also evaluated. Samples of PJ with YEX and isoeugenol at 0 (control), 0.50, 0.75, 1.0, or 1.5 μL mL−1 were each inoculated with a five-strain mixture of one pathogen to obtain an initial viable count of ∼7.1 log CFU mL−1. During storage of PJ at 4 °C for 70 days, numbers of non-injured and sub-lethally injured survivors were determined by plating diluted juice samples on selective and non-selective agar. The minimum inhibitory concentration (MIC) of isoeugenol for E. coli O157:H7 and S. enterica was 0.5 μL mL−1 in brain heart infusion broth and the MIC for L. monocytogenes was 0.2 μL mL−1. The minimum bactericidal concentration (MBC) for E. coli O157:H7 and S. enterica was 0.6 μL mL−1 while the MBC for L. monocytogenes was 0.4 μL mL−1. All three pathogens survived for more than 42 days in the control juice. After 2 h, isoeugenol inflicted sub-lethal injury in pathogen survivors. Isoeugenol at 1.5 μL mL−1 completely inactivated E. coli O157:H7 and S. enterica after 4 h and 6 h, respectively (P < 0.05). Within 24 h, all isoeugenol treatments achieved >5 log reduction of each pathogen. However, the PJ samples with isoeugenol at 0.5 μL mL−1 were the only ones acceptable for all sensory attributes evaluated. Isoeugenol (0.5 μL mL−1)/YEX combination has good potential for enhancing the microbial safety of refrigerated PJ without negatively affecting sensory attributes of the juice.
Keywords: Foodborne pathogens, Isoeugenol, Yucca extract, Pineapple juice, Sub-lethal injury
Botulism the disease, the related organism (Clostridium botulinum) and toxin have gained renewed attention in these times of heightened homeland security and bioterrorism preparedness. Since C. botulinum is ubiquitous in nature, botulism outbreaks resulting from environmental exposure can be of concern to watershed managers and drinking water utilities. This paper reviews aspects of naturally occurring C. botulinum in light of concerns for source water watersheds. Information regarding sources and occurrence of botulism, C. botulinum and botulism toxins are discussed. Ecology and physiology of environmental C. botulinum and cycles of disease are reviewed. Finally, the effectiveness of water treatment and disinfection measures is discussed.