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Foodborne Disease (foodborne + disease)
Selected AbstractsHuman Enteric Viruses as Causes of Foodborne DiseaseCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2002A. I. Sair ABSTRACT Recent epidemiological evidence indicates that enteric viruses are the leading cause of foodborne disease in the U.S.A. and, indeed, worldwide. Certainly, advances in epidemiology and molecular biology have improved the ability to study this previously elusive group of foodborne pathogens. The purpose of this article is to review the agents, transmission routes, epidemiology, persistence, diagnosis, and detection of foodborne viruses and their diseases, with specific reference to the role that contemporary technologies have had in improving our understanding of this important group of emerging foodborne pathogens. [source] Analysis of bacterial foodborne disease outbreaks in China between 1994 and 2005FEMS IMMUNOLOGY & MEDICAL MICROBIOLOGY, Issue 1 2007Shijie Wang Abstract To gain an understanding of the outbreaks of bacterial foodborne diseases and the subsequent health impact, we reviewed 2447 papers from journals published in China that reported 1082 bacterial foodborne disease cases occurring between 1994 and 2005. Among the 1082 outbreaks of bacterial foodborne disease for which the etiology was determined, Vibrio parahaemolyticus caused the most outbreaks, followed by Salmonella, and Clostridium botulinum led to the most deaths. Most of the outbreaks occurred between May and October, except for Clostridium botulinum, which mainly occurred in January and February. In littoral provinces, Vibrio parahaemolyticus caused the most events, whereas in inland provinces, the largest percentage of events was caused by Salmonella. This review provides a background and analysis of Chinese foodborne disease caused by bacteria. We hope that this review can be compared to reviews from other regions of the world, in an attempt to prevent future outbreaks from occurring. [source] Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric AcidJOURNAL OF FOOD SCIENCE, Issue 7 2010K.F. Over Abstract:, Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination. [source] Clostridium difficile in food,innocent bystander or serious threat?CLINICAL MICROBIOLOGY AND INFECTION, Issue 1 2010J. S. Weese Abstract Clostridium difficile is a critically important cause of disease in humans, particularly in hospitalized individuals. Three major factors have raised concern about the potential for this pathogen to be a cause of foodborne disease: the increasing recognition of community-associated C. difficile infection, recent studies identifying C. difficile in food animals and food, and similarities in C. difficile isolates from animals, food and humans. It is clear that C. difficile can be commonly found in food animals and food in many regions, and that strains important in human infections, such as ribotype 027/NAP1/toxinotype III and ribotype 078/toxinotype V, are often present. However, it is currently unclear whether ingestion of contaminated food can result in colonization or infection. Many questions remain unanswered regarding the role of C. difficile in community-associated diarrhoea: its source when it is a food contaminant, the infective dose, and the association between ingestion of contaminated food and disease. The significant role of this pathogen in human disease and its potential emergence as an important community-associated pathogen indicate that careful evaluation of different sources of exposure, including food, is required, but determination of the potential role of food in C. difficile infection may be difficult. [source] Is Clostridium difficile -associated infection a potentially zoonotic and foodborne disease?CLINICAL MICROBIOLOGY AND INFECTION, Issue 5 2007M. Rupnik Abstract Clostridium difficile has received much attention in recent years because of the increased incidence and severity of nosocomial disease caused by this organism, but C. difficile -associated disease has also been reported in the community, and C. difficile is an emerging pathogen in animals. Early typing comparisons did not identify animals as an important source for human infection, but recent reports have shown a marked overlap between isolates from calves and humans, including two of the predominant outbreak types, 027 and 017. C. difficile has also been found in retail meat samples, suggesting that food could be involved in the transmission of C. difficile from animals to humans. [source] Human Enteric Viruses as Causes of Foodborne DiseaseCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2002A. I. Sair ABSTRACT Recent epidemiological evidence indicates that enteric viruses are the leading cause of foodborne disease in the U.S.A. and, indeed, worldwide. Certainly, advances in epidemiology and molecular biology have improved the ability to study this previously elusive group of foodborne pathogens. The purpose of this article is to review the agents, transmission routes, epidemiology, persistence, diagnosis, and detection of foodborne viruses and their diseases, with specific reference to the role that contemporary technologies have had in improving our understanding of this important group of emerging foodborne pathogens. [source] Analysis of bacterial foodborne disease outbreaks in China between 1994 and 2005FEMS IMMUNOLOGY & MEDICAL MICROBIOLOGY, Issue 1 2007Shijie Wang Abstract To gain an understanding of the outbreaks of bacterial foodborne diseases and the subsequent health impact, we reviewed 2447 papers from journals published in China that reported 1082 bacterial foodborne disease cases occurring between 1994 and 2005. Among the 1082 outbreaks of bacterial foodborne disease for which the etiology was determined, Vibrio parahaemolyticus caused the most outbreaks, followed by Salmonella, and Clostridium botulinum led to the most deaths. Most of the outbreaks occurred between May and October, except for Clostridium botulinum, which mainly occurred in January and February. In littoral provinces, Vibrio parahaemolyticus caused the most events, whereas in inland provinces, the largest percentage of events was caused by Salmonella. This review provides a background and analysis of Chinese foodborne disease caused by bacteria. We hope that this review can be compared to reviews from other regions of the world, in an attempt to prevent future outbreaks from occurring. [source] From soil to gut: Bacillus cereus and its food poisoning toxinsFEMS MICROBIOLOGY REVIEWS, Issue 4 2008Lotte P. Stenfors Arnesen Abstract Bacillus cereus is widespread in nature and frequently isolated from soil and growing plants, but it is also well adapted for growth in the intestinal tract of insects and mammals. From these habitats it is easily spread to foods, where it may cause an emetic or a diarrhoeal type of food-associated illness that is becoming increasingly important in the industrialized world. The emetic disease is a food intoxication caused by cereulide, a small ring-formed dodecadepsipeptide. Similar to the virulence determinants that distinguish Bacillus thuringiensis and Bacillus anthracis from B. cereus, the genetic determinants of cereulide are plasmid-borne. The diarrhoeal syndrome of B. cereus is an infection caused by vegetative cells, ingested as viable cells or spores, thought to produce protein enterotoxins in the small intestine. Three pore-forming cytotoxins have been associated with diarrhoeal disease: haemolysin BL (Hbl), nonhaemolytic enterotoxin (Nhe) and cytotoxin K. Hbl and Nhe are homologous three-component toxins, which appear to be related to the monooligomeric toxin cytolysin A found in Escherichia coli. This review will focus on the toxins associated with foodborne diseases frequently caused by B. cereus. The disease characteristics are described, and recent findings regarding the associated toxins are discussed, as well as the present knowledge on virulence regulation. [source] HYGIENE PERCEPTION: CONDITION OF HOTEL KITCHEN STAFFS IN ANKARA, TURKEYJOURNAL OF FOOD SAFETY, Issue 2 2010NEVIN SANLIER ABSTRACT The study, which analyzed knowledge levels of the staff who work in food and beverage departments of hotels in Turkey about food safety, was carried out in December 2007,March 2008. Researchers applied face to face survey to 522 employees of seven hotels. The difference has been found meaningful statistically between kitchen and kitchenware hygiene, employee hygiene, food hygiene and general hygiene knowledge points and their education status and occupations in the result of the study (P < 0.05). On the other hand, a meaningful relationship has not been found statistically between food safety knowledge levels of the staff and their age ranges (P > 0.05). First, it is required to pay attention to the determining of the training needs of employees working for the enterprise, and to make a point of applying necessary training and seminars concerning the staff in each degree by making a training program. It has been determined that training, occupation and experience of the staff are so important in order to provide food safety in enterprises. PRACTICAL APPLICATIONS Each year, millions of people worldwide suffer from foodborne diseases and illnesses. Therefore, food-related infection is an important health problem in many countries. This study analyzed the knowledge levels of employees who work in the food and beverage departments. It has been found that there is a need to develop a state policy regarding education to be given to consumers and employees about food safety knowledge and practices. Education should be repeated with specific intervals to ensure that learnt information is turned into attitudes and behaviors; and procedures and processes should be controlled regularly. [source] FOOD SAFETY KNOWLEDGE AND ATTITUDE OF CONSUMERS OF VARIOUS FOOD SERVICE ESTABLISHMENTSJOURNAL OF FOOD SAFETY, Issue 3 2009R. GURUDASANI ABSTRACT In the present study, food safety knowledge and attitude of 300 consumers from nine different categories of food service establishments (FSEs) were assessed. Results revealed that most consumers (60%) eating at various FSEs were young, in the age group of 18,35 years. Some of the consumers could identify the carriers for foodborne diseases such as cholera, food poisoning and jaundice, but most of them did not know about the carriers of typhoid, gastroenteritis and amebiosis. Most of the consumers received information on food safety from family and friends. A positive association was seen between education of consumers and frequency of receiving information from various sources such as magazines, TV/radio, posters/hoardings, newspapers, school/colleges, health workers and family/friends. Most consumers had a positive attitude toward food hygiene, and they believed in punishing street food vendors who violated the food safety norms. Most consumers believed that government intervention would help in improving the quality of street foods. A lot of better-educated food handlers believed that adherence to norms on the personal hygiene of the food handler should be made compulsory, and that training of persons in street food service is essential to ensure quality of food and food safety. In conclusion, various sources of information should be used to increase consumer awareness on food safety. PRACTICAL APPLICATIONS In the present study, situational analysis was conducted to obtain data on food safety knowledge and attitude of consumers. Results indicated that although some of the consumers could identify the carriers for foodborne diseases, such as cholera, food poisoning and jaundice, most of them did not know about the carriers of typhoid, gastroenteritis and amebiosis. Thus, efforts should be made to educate consumers about the relation between food and diseases and the importance of making proper food choices for consumption. Most consumers had a positive attitude toward food safety and believed government intervention would help in improving the quality of street foods. Such data can form the basis for seeking the attention of government to undertake measures to improve the quality of foods served at various food outlets. Also, it was found that very few consumers received information on food safety from various sources like magazines, TV/radio, posters, newspapers, health workers, nongovernment organizations, etc. This calls for attention of food safety educators to use a variety of audio-visual aids to spread the messages on food safety. Such area-specific data on consumers' knowledge on food safety can assist in developing food safety education programs. [source] | |||||||||||||