Rapid and ultra-sensitive detection of foodborne pathogens by using miniaturized microfluidic devices: a review

2016 ◽  
Vol 8 (37) ◽  
pp. 6668-6681 ◽  
Author(s):  
Yuqian Jiang ◽  
Shan Zou ◽  
Xudong Cao
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Microfluidic Devices ◽  
Sensitive Detection ◽  
Foodborne Illnesses ◽  
Identification And Quantification

Identification and quantification of foodborne pathogens are becoming increasingly important to public health and food safety since the majority of foodborne illnesses and deaths are caused by pathogenic bacteria.

scholarly journals Biosensors Coupled with Signal Amplification Technology for the Detection of Pathogenic Bacteria: A Review

Biosensors ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 190
Author(s):  
Fengchun Huang ◽  
Yingchao Zhang ◽  
Jianhan Lin ◽  
Yuanjie Liu
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Signal Amplification ◽  
Enzyme Catalysis ◽  
Pathogenic Bacteria ◽  
Sensitive Detection ◽  
Rapid Screening ◽  
Optical Biosensors ◽  
Future Trends ◽  
Chain Reaction

Foodborne disease caused by foodborne pathogens is a very important issue in food safety. Therefore, the rapid screening and sensitive detection of foodborne pathogens is of great significance for ensuring food safety. At present, many research works have reported the application of biosensors and signal amplification technologies to achieve the rapid and sensitive detection of pathogenic bacteria. Thus, this review summarized the use of biosensors coupled with signal amplification technology for the detection of pathogenic bacteria, including (1) the development, concept, and principle of biosensors; (2) types of biosensors, such as electrochemical biosensors, optical biosensors, microfluidic biosensors, and so on; and (3) different kinds of signal amplification technologies applied in biosensors, such as enzyme catalysis, nucleic acid chain reaction, biotin-streptavidin, click chemistry, cascade reaction, nanomaterials, and so on. In addition, the challenges and future trends for pathogenic bacteria based on biosensor and signal amplification technology were also discussed and summarized.

Photocatalytically Enhanced Inactivation of Internalized Pathogenic Bacteria in Fresh Produce using Ultraviolet Irradiation with Nano-titanium Dioxide

2020 ◽  
Author(s):  
Seungjun Lee ◽  
Chulkyoon Mok ◽  
Jiyoung Lee
Keyword(s):  
Public Health ◽  
Titanium Dioxide ◽  
Food Safety ◽  
Uv Irradiation ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Safety Issue ◽  
Fresh Produce ◽  
Future Research ◽  
E Coli

Once pathogens are internalized in fresh produce, they pose a challenging food safety issue since they are not effectively inactivated by conventional rinsing or sanitization. To protect food safety and public health, the objectives were to examine internalized levels of foodborne pathogens in different types of fresh produce and to investigate the effectiveness of photocatalytically enhanced inactivation of internalized pathogens in fresh produce using UV irradiation with titanium dioxide (TiO 2 ). For this, green fluorescent protein-labeled S. Typhimurium and E. coli O157:H7 were inoculated on the leaf surface of four types of fresh produce (~10 8 CFU (colony-forming unit)/leaf) and varying concentrations of TiO 2 suspension (0.50, 0.75, 1.00, 1.25, and 1.50 µg/ml)) were applied to the surface of contaminated leaves. Depending on the nature of each vegetable, the internalized bacterial level differed (log 2 – 5 CFU/g of leaf). When UV irradiation (6,000 J/m 2 ) was applied, the internalized S. Typhimurium and E. coli levels were reduced by 0.8 – 2.4 log CFU/leaf and was with TiO 2 , the reduction was 1.1 – 3.7 log CFU/leaf. The inactivation efficiency increased as the TiO 2 concentration (up to 1.50 μg/leaf). These results indicate that the TiO 2 application enhanced the photocatalytic inactivation of internalized foodborne pathogens. The application of TiO2 would be most practical before UV irradiation and before distributing the produce. This study established a platform for future research on the inactivation of various internalized pathogens for protecting public health and scaling up fresh produce treatments by the food industry.

Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

Rapid and Sensitive Detection of Escherichia coli O157:H7 in Milk and Ground Beef Using Magnetic Bead–Based Immunoassay Coupled with Tyramide Signal Amplification

2014 ◽  
Vol 77 (1) ◽  
pp. 100-105 ◽  
Author(s):  
MUHSIN AYDIN ◽  
GENE P. D. HERZIG ◽  
KWANG CHEOL JEONG ◽  
SAMANTHA DUNIGAN ◽  
PARTH SHAH ◽  
...  
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Signal Amplification ◽  
Magnetic Bead ◽  
Escherichia Coli O157 ◽  
Tyramide Signal Amplification ◽  
E Coli ◽  
Enrichment Step

Escherichia coli O157:H7 is a major foodborne pathogen that has posed serious problems for food safety and public health. Recent outbreaks and recalls associated with various foods contaminated by E. coli O157:H7 clearly indicate its deleterious effect on food safety. A rapid and sensitive detection assay is needed for this harmful organism to prevent foodborne illnesses and control outbreaks in a timely manner. We developed a magnetic bead–based immunoassay for detection of E. coli O157:H7 (the most well-known Shiga toxigenic E. coli strain) with a 96-well microplate as an assay platform. Immunomagnetic separation (IMS) and tyramide signal amplification were coupled to the assay to increase its sensitivity and specificity. This immunoassay was able to detect E. coli O157:H7 in pure culture with a detection limit of 50 CFU/ml in less than 3 h without an enrichment step. The detection limit was decreased 10-fold to 5 CFU/ml with addition of a 3-h enrichment step. When this assay was tested with other nontarget foodborne pathogens and common enteric bacteria, no cross-reactivity was found. When tested with artificially contaminated ground beef and milk samples, the assay sensitivity decreased two- to fivefold, with detection limits of 250 and 100 CFU/ml, respectively, probably because of the food matrix effect. The assay results also were compared with those of a sandwich-type enzyme-linked immunosorbent assay (ELISA) and an ELISA coupled with IMS; the developed assay was 25 times and 4 times more sensitive than the standard ELISA and the IMS-ELISA, respectively. Tyramide signal amplification combined with IMS can improve sensitivity and specificity for detection of E. coli O157:H7. The developed assay could be easily adapted for other foodborne pathogens and will contribute to improved food safety and public health.

scholarly journals Public health and food safety in the WHO African region

2012 ◽  
Vol 12 (52) ◽  
pp. 6317-6335
Author(s):  
P Mensah ◽  
◽  
L Mwamakamba ◽  
D Nsue-Milang ◽  
C Mohamed ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Pathogenic Bacteria ◽  
Food Control ◽  
African Region ◽  
Short Supply ◽  
Regional Food ◽  
Safety And Health ◽  
Safety Systems ◽  
Safety Strategy

Contaminated food continues to cause numerous devastating outbreaks in the African Region. In Africa, a large proportion of ready-to-eat foods are sold by the informal sector, especially as street foods. The hygienic aspects of vending operations and the safety of these foods are problematic for food safety regulators. The global food crisis has worsened an already precarious food situation because when food is in short supply people are more concerned about satisfying hunger than the safety of the food. The aetiological agents include various pathogenic bacteria, parasites and viruses. Chemical contaminants are becoming increasingly important. Human factors including: unhygienic practices and deliberate contamination, environmental factors, such as unsafe water, unsafe waste disposal and exposure of food to insects and dust, undercooked food, and prolonged storage of cooked food without refrigeration are the main predisposing factors. WHO’s position is that food safety must be recognised as a public health function and access to safe food as a basic human right. The work of WHO in food safety is in line with its core functions and various global and regional commitments, especially the document entitled “Food Safety and Health: A Strategy for the WHO African Region (AFR/RC57/4) adopted in 2007. WHO has been supporting countries to strengthen food safety systems and partnerships and advocacy; to develop evidence-based food safety policies; strengthen laboratory capacity for foodborne disease surveillance; enhance participation of countries in the standard-setting activities of the Codex Alimentarius Commission; and strengthen food safety education using the WHO Five Keys to Safer Food . The implementation of the Regional Food Safety Strategy adopts a holistic farm-to-fork approach which addresses the entire food control system. Much has been achieved since the adoption of the document Food Safety and health: A Strategy for the WHO African Region, but commitment to food safety still remains low due to competing priorities. In particular, countries are now shifting away from fragmented food control implementation towards multi-agency and coordinated as well as single agency systems. The Codex Trust Fund has facilitated participation and capacity building for Codex work. Although funding for the Food Safety Programme has increased as compared to the levels in 2002, this remains inadequate. WHO will continue to support countries to strengthen food safety systems in line with its core functions and as enshrined in the regional food safety strategy.

Research Note Consumption of Raw Flour in the United States: Results from the 2019 FDA Food Safety and Nutrition Survey

2021 ◽  
Author(s):  
Linda Verrill ◽  
A. Lando ◽  
F. Wu ◽  
A Tatavarthy ◽  
Donald Obenhuber
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Nutrition Survey ◽  
Demographic Differences ◽  
E Coli ◽  
The Past ◽  
Sizeable Number ◽  
The U.S

Several outbreaks of shigatoxin-producing E. coli (STEC) in the past decade linked to flour and flour-associated products have raised concerns that the consumption of raw flour represents a public health risk as a vehicle for foodborne pathogens. The extent to which consumers know and understand they should not consume raw flour is unclear. In the fall of 2019, the U.S. Food and Drug Administration collected data on uncooked flour perceptions and self-reported consumption behaviors via the Food Safety and Nutrition Survey (FSANS), a national probability survey of U.S. adults (18+). Cross-tabulations and regressions were used to analyze the data (n=2,171). Thirty-five percent of consumers reported having tasted or eaten something with uncooked flour in it in the last 12 months. Responses differed significantly by sex, race, education, and age. On average, respondents indicated that uncooked flour is not likely to contain germs that can make people sick, with significant differences noted by demographic categories. Respondents rated raw homemade cookie dough as moderately likely to have germs that can make people sick, with significant demographic differences. In conclusion, U.S. consumers are largely unaware that raw flour is risky to consume, and a sizeable number are consuming products that contain raw flour.

scholarly journals Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

2008 ◽  
Vol 71 (8) ◽  
pp. 1651-1658 ◽  
Author(s):  
JUNEHEE KWON ◽  
AMBER N. S. WILSON ◽  
CAROLYN BEDNAR ◽  
LISA KENNON
Keyword(s):  
United States ◽  
Food Safety ◽  
Ethnic Groups ◽  
Foodborne Pathogens ◽  
Low Income ◽  
Safety Information ◽  
The United States ◽  
Foodborne Illnesses ◽  
Chi Square ◽  
Safety Knowledge

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups.

Consumer Food-Handling Behaviors Associated with Prevention of 13 Foodborne Illnesses

2003 ◽  
Vol 66 (10) ◽  
pp. 1893-1899 ◽  
Author(s):  
VIRGINIA N. HILLERS ◽  
LYDIA MEDEIROS ◽  
PATRICIA KENDALL ◽  
GANG CHEN ◽  
STEVE DiMASCOLA
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Delphi Technique ◽  
Food Microbiology ◽  
Escherichia Coli O157 ◽  
Safety Education ◽  
Foodborne Illnesses ◽  
Food Handling ◽  
Secondary Importance ◽  
Food Safety Education

To be effective in reducing the incidence of foodborne illness, consumers and food safety educators need information about behaviors that will decrease exposure to foodborne pathogens. A four-round Delphi technique was used to survey nationally recognized experts in food microbiology, epidemiology, food safety education, and food safety policy with the aim of identifying and ranking food-handling and consumption behaviors associated with 13 major foodborne pathogens. The food safety experts ranked behaviors related to keeping foods at safe temperatures as of primary importance in preventing illness caused by Bacillus cereus and Clostridium perfringens and of secondary importance in preventing illness caused by Staphylococcus aureus. The use of a thermometer to cook foods adequately was ranked as of primary importance for the prevention of illness caused by Campylobacter jejuni, Salmonella species, Escherichia coli O157:H7, Toxoplasma gondii, and Yersinia enterocolitica, with the avoidance of cross-contamination being ranked as of secondary importance for most of these pathogens. Hand washing was the top-ranked behavior for the prevention of shigellosis. The avoidance of certain foods that are likely to be contaminated was the top-ranked behavior for the prevention of illnesses caused by Listeria monocytogenes, Noroviruses, and Vibrio species. The expert panel's ranking of behaviors for the reduction of the risk of illness caused by major foodborne pathogens can enable consumers to make informed choices about food consumption and handling behaviors and can guide food safety educators in prioritizing their educational efforts.

scholarly journals Simultaneous detection of food safety hazards (Salmonella enterica and Listeria monocytogenes) in table eggs using multiplex PCR

2020 ◽  
Vol 1 (2) ◽  
pp. 98-103
Author(s):  
C. O. Vinayananda ◽  
Mohamed Nadeem Fairoze ◽  
C. B. Madhavaprasad ◽  
Nagappa S. K.
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Simultaneous Detection ◽  
Safety Hazards ◽  
Safety Standards ◽  
Cultural Methods ◽  
Health Significance

Abstract: Foods are analyzed for food safety hazards in order to comply with food safety standards. Among food-borne pathogens Salmonella enterica and Listeria monocytogenes are recognized as major foodborne pathogens of public health significance worldwide. In the present study, multiplex polymerase chain reaction (mPCR) was used to screen for S. enterica and L. monocytogenes in table eggs collected from different markets (840 eggs). Pooled egg samples categorized as commercial and backyard eggs based on the source of collection. Collected eggs were screened for S. enterica and L. monocytogenes using mPCR assays. Conserved regions viz. invA and prfA genes were targeted for the specific detection of S. enterica and L. monocytogenes, respectively. mPCR and conventional method showed same results, prevalence of S. enterica at 12.5 and 33.3 per cent in commercial and backyard eggs, respectively. While, L. monocytogenes was undetectable in commercial eggs; but, detected only in backyard table egg sample (8.3%). Present study indicated complete concordance between specific pre-enrichment mPCR and conventional cultural methods. Results of the study underscored mPCR as steadfast rapid tool for the screening of table eggs for listed food safety hazards S. enterica and L. monocytogenes in table eggs. Keywords: Eggs; Listeria; mPCR; Public Health; Salmonella

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