scholarly journals Foodborne Disease Outbreaks Caused by Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus--United States, 1998-2008

2013 ◽  
Vol 57 (3) ◽  
pp. 425-433 ◽  
Author(s):  
S. D. Bennett ◽  
K. A. Walsh ◽  
L. H. Gould
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
And Staphylococcus Aureus

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

Foodborne Disease in Six Countries — A Comparison

1978 ◽  
Vol 41 (7) ◽  
pp. 559-565 ◽  
Author(s):  
EWEN C. D. TODD
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Vibrio Parahaemolyticus ◽  
The United States ◽  
Surveillance Systems ◽  
Foodborne Disease ◽  
Contributory Factors ◽  
Common Criteria ◽  
The Future

Foodborne disease data from six countries were compared. The number of outbreaks ranged from 48 for Australia to 6,109 for Japan, both over 5-year periods. Salmonella sp., Staphylococcus aureus and Clostridium perfringens were the agents primarily responsible for illness in most of the countries. Vibrio parahaemolyticus, however, was the most significant agent in Japan. Meat and poultry were the foods most implicated in illness, but fish was also important in Japan and the United States. Foodservice establishments seem to have been the main places where food was mishandled, causing subsequent illness. less, however, is known of the contributory factors that led to such illness, although for the United States, the main one appears to have been improper holding temperatures. To permit a better and more complete comparison in the future, surveillance systems of different countries need to be developed on common criteria.

scholarly journals Food recalls associated with foodborne disease outbreaks, United States, 2006–2016

2021 ◽  
pp. 1-24
Author(s):  
Qihua Qiu ◽  
Daniel Dewey-Mattia ◽  
Sanjana Subramhanya ◽  
Zhaohui Cui ◽  
Patricia M. Griffin ◽  
...  
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease ◽  
Food Recalls

scholarly journals Food Safety and Food Waste in One Portuguese Public Hospital

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 36
Author(s):  
Carla Gonçalves ◽  
Ana Gomes ◽  
Alexandra Esteves ◽  
José António Silva ◽  
Cristina Maria Saraiva
Keyword(s):  
Staphylococcus Aureus ◽  
Food Safety ◽  
Bacillus Cereus ◽  
Food Waste ◽  
Estimation Method ◽  
Physical Method ◽  
Salmonella Spp ◽  
Hospital Units ◽  
Development Goals ◽  
And Staphylococcus Aureus

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial.

scholarly journals Preliminary phytochemical screening and susceptibility of bacteria pathogens to whole extract of evolvulus alsinoides (L.)

1970 ◽  
Vol 18 ◽  
pp. 16-20
Author(s):  
BA Omogbai ◽  
FA Eze
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Volatile Oil ◽  
Salmonella Typhi ◽  
Phytochemical Screening ◽  
Evolvulus Alsinoides ◽  
And Staphylococcus Aureus

Context: Plant based antimicrobial represent a vast untapped source for medicines and further exploration of plant antimicrobial neeto occur. Evolvulus alsinoides (L) (Convolvulaceae) is a perennial herb is used in traditional medicine in East Asia, India, Africa and Philippines to cure fever, cough, cold, venereal diseases, azoospermia, adenitis and dementia.   Objective: The objective of this research was to evaluate the antimicrobial activity of the extracts of E. alsinoides on some clinical microbial isolates.   Materials and Methods: The ed thanolic and aqueous extracts of the whole plant (leaves and twigs) were analysed for alkanoids, tannins, glycosides, steroids, flavonoids, saponins, volatile oil and resins. The determination of antibacterial activity was done using the agar well diffusion technique. Pure cultures of pathogenic bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus leutus, Klebsiella Pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhi were used for antibacterial activity assay, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).   Results: The ethanolic extract of the plant had MIC values ranging from 16 mg/ml to 512.5 mg/ml. The least MIC was 16mg-ml against Salmonella typhi while Bacillus cereus and Staphylococcus aureus showed the highest MIC of 512.5 mg-ml. In the aqueous extract the MIC ranged between 512.5 to >1025 mg/ml. Salmonella typhi, Micrococcus luteus and Staphylococcus aureus were not inhibited by the water extract. Phytochemical result showed ethanol to be a better solvent for the extraction of the bioactive agents in this plant which include: glycosides, alkaloids, saponins, tannins, flavonoids and volatile oil.   Conclusion: In this study the gram-negative organisms had the lowest MICs and MBCs. This suggests their higher susceptibility to the extract of this plant. On the basis of the result obtained in this investigation it can be concluded that ethanol extract of Evolvulus alsinoides had significant in vitro broad spectrum antimicrobial activity.   Keywords: Evolvulus alsinoides; Phytochemical screening; Antibacterial activity. DOI: http://dx.doi.org/10.3329/jbs.v18i0.8769 JBS 2010; 18(0): 16-20

scholarly journals Incubation periods of enteric illnesses in foodborne outbreaks, United States, 1998–2013

2019 ◽  
Vol 147 ◽  
Author(s):  
S. J. Chai ◽  
W. Gu ◽  
K. A. O'Connor ◽  
L. C. Richardson ◽  
R. V. Tauxe
Keyword(s):  
United States ◽  
Incubation Period ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Outbreak Investigation ◽  
Foodborne Disease ◽  
Case Definitions ◽  
Viral Pathogens ◽  
Incubation Periods ◽  
Foodborne Outbreaks

Abstract Early in a foodborne disease outbreak investigation, illness incubation periods can help focus case interviews, case definitions, clinical and environmental evaluations and predict an aetiology. Data describing incubation periods are limited. We examined foodborne disease outbreaks from laboratory-confirmed, single aetiology, enteric bacterial and viral pathogens reported to United States foodborne disease outbreak surveillance from 1998–2013. We grouped pathogens by clinical presentation and analysed the reported median incubation period among all illnesses from the implicated pathogen for each outbreak as the outbreak incubation period. Outbreaks from preformed bacterial toxins (Staphylococcus aureus, Bacillus cereus and Clostridium perfringens) had the shortest outbreak incubation periods (4–10 h medians), distinct from that of Vibrio parahaemolyticus (17 h median). Norovirus, salmonella and shigella had longer but similar outbreak incubation periods (32–45 h medians); campylobacter and Shiga toxin-producing Escherichia coli had the longest among bacteria (62–87 h medians); hepatitis A had the longest overall (672 h median). Our results can help guide diagnostic and investigative strategies early in an outbreak investigation to suggest or rule out specific etiologies or, when the pathogen is known, the likely timeframe for exposure. They also point to possible differences in pathogenesis among pathogens causing broadly similar syndromes.

Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

2008 ◽  
Vol 71 (2) ◽  
pp. 325-332 ◽  
Author(s):  
YONG-SUK KIM ◽  
ZIAN-BIN ZHENG ◽  
DONG-HWA SHIN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Control Group ◽  
Growth Inhibitory ◽  
Side Dish ◽  
Pepper Powder ◽  
And Staphylococcus Aureus ◽  
Vegetable Product

Kimchi is a unique Korean traditional vegetable product that is fermented by lactic acid bacteria (LAB) and is mainly consumed as a side dish with boiled rice. Its main ingredients are brined Chinese cabbage, red pepper powder, and fermented fish sauce, and these are combined with many spices such as garlic, green onion, ginger, and some seaweed. The relationship between the concentration of LAB or the pH and the growth of three gram-positive foodborne pathogens (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) was evaluated. Heat treatment (HT; 85°C for 15 min) or neutralization treatment (NT; pH 7.0) was conducted on day 0 (0-D group) and day 3 (3-D group) of incubation. The pH in the control group and the NT group dropped sharply to 4.12 to 4.30 after 2 days of incubation and slightly decreased thereafter, whereas the pH in the control group and HT group stayed at 7.0 during incubation. LAB were not detected in the HT kimchi during incubation. B. cereus in the NT-0-D, NT-3-D, and HT-3-D groups was reduced by 1.5 to 3.1 log CFU/ml but increased slightly in the HT-0-D group. L. monocytogenes in HT-3-D and NT-3-D groups disappeared after 5 days of incubation, and S. aureus in the NT-0-D group disappeared after 4 days. These findings indicate that growth of all the foodborne pathogens was inhibited by NT-0-D, HT-3-D, and NT-3-D, but B. cereus was not inhibited by HT-0-D. Thus, growth of LAB in kimchi is an important factor in the control of foodborne pathogens.

Increase in Multistate Foodborne Disease Outbreaks—United States, 1973–2010

2015 ◽  
Vol 12 (11) ◽  
pp. 867-872 ◽  
Author(s):  
Von D. Nguyen ◽  
Sarah D. Bennett ◽  
Elisabeth Mungai ◽  
Laura Gieraltowski ◽  
Kelley Hise ◽  
...  
Keyword(s):  
United States ◽  
Disease Outbreaks ◽  
Foodborne Disease
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