scholarly journals Foodborne Infections and Intoxications in Hyderabad India

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
R. V. Sudershan ◽  
R. Naveen Kumar ◽  
L. Kashinath ◽  
V. Bhaskar ◽  
K. Polasa
Keyword(s):  
Disease Surveillance ◽  
Microbial Contamination ◽  
Statistical Significance ◽  
Food Poisoning ◽  
Etiological Agent ◽  
Foodborne Diseases ◽  
Indian Context ◽  
The Common ◽  
Food Commodities ◽  
Foodborne Infections

Foodborne diseases are one of the health hazards and causes of morbidity and mortality in developing countries. In India there are no systematic studies to understand the types of foods involved and the etiological agent causing the disease. Therefore, a pilot study was proposed to investigate the food poisoning cases, undertaken by the Ronald Ross Institute of Tropical Diseases, which is a referral hospital for foodborne diseases in Hyderabad. Food and stool/rectal swabs of the patients affected were collected for microbiological examination. Odds ratio and 95% confidence interval were used to express the statistical significance of the differences. Epidemiological, environmental, and laboratory components indicated that Staphylococcus aureus was the etiological agent in most of the cases and in one case Salmonella spp. were the main cause of food poisoning. This study indicated the need to take up foodborne disease surveillance under the Indian context and to identify the common high-risk food commodities for microbial contamination and identification.

Surveillance of Foodborne Disease II. Summary and Presentation of Descriptive Data and Epidemiologic Patterns; Their Value and Limitations

1997 ◽  
Vol 60 (5) ◽  
pp. 567-578 ◽  
Author(s):  
FRANK L. BRYAN ◽  
JOHN J. GUZEWICH ◽  
EWEN C. D. TODD
Keyword(s):  
Disease Surveillance ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
Foodborne Illnesses ◽  
Descriptive Data ◽  
Contributory Factors ◽  
Common Diseases ◽  
Etiologic Agents ◽  
The Common

This second part of a four-part series on foodborne disease surveillance concentrates on tabulation of data to show the common diseases and to detect those emerging in a community, region or nation. Over several years, these data give a continued description of foodborne illnesses. The presentation starts with a summarization of the incidents, outbreaks, and cases that occur over a defined interval and continues with a breakdown of specific etiologic agents or diseases that make up the summary figures. Suggested tables showing time and place of occurrences are given. These, along with data on persons who acquire these diseases, form the epidemiologic patterns of foodborne diseases. Definitions of the terms used in the table and criteria for confirming categories of etiologic agents are given. The value and limitations of each set of data in the tables are critically reviewed. The same sort of presentation is continued for data on vehicles, method of processing and preparation, and contributory factors in the next part of this series.

New Approaches for Tackling Foodborne Infections

2011 ◽  
Vol 6 (4) ◽  
pp. 451-458 ◽  
Author(s):  
Yuko Kumagai ◽  
◽  
Mamoru Noda ◽  
Fumiko Kasuga ◽  
◽  
...  
Keyword(s):  
Local Governments ◽  
Surveillance System ◽  
Food Poisoning ◽  
Food Distribution ◽  
Epidemiological Surveillance ◽  
Foodborne Diseases ◽  
Foodborne Disease ◽  
New Approaches ◽  
Life Years ◽  
Foodborne Infections

New challenges have emerged in Japan’s foodborne infections due to the changes in social structure and food distribution system in addition to changing pathogens. This paper introduces new approaches for tackling foodborne infections. There are two types of information concerning foodborne infections. First is the food poisoning statistics compiled based on the findings of food poisoning investigations conducted by Prefectures etc. under the Food Sanitation Law. The other is information collected through the surveillance system of infectious diseases under the Law Concerning the Prevention of Infectious Disease and Medical care for Patients of Infections. Both the notifications of foodborne infections are essential to grasp the actual situation of foodborne infections. In recent years, theMinistry of Health, Labour andWelfare has established a system named the National Epidemiological Surveillance of Foodborne Disease (NESFD). This system supports to detect diffuse outbreaks at an early stage and prevent the expansion of health damages by sharing data of all food poisoning outbreaks in Japan between local governments and the central government. According to the food poisoning statistics between 1954 and 2009, food poisoning by unknown causes have largely decreased, but cases in which implicated food is not identified are on the increasing trend. There is a need to progress the epidemiological estimation method for getting the attribution rate of foodborne diseases to food obtained. Moreover, there is a possibility that new causative agents of food poisoning could be found by analyzing the information of cases of complaints about symptoms or attention-catchy information obtained in the food poisoning investigation undertaken by Prefectures etc. Therefore there is a need for the officials in charge of the government administration and research institutions to strengthen collaboration. Furthermore, Japan has been cooperating in the approach of the Foodborne Disease Epidemiology Reference Group (WHO/FERG) to promote “the disability-adjusted life years (DALYs)” as a metric of public health impact. This is developing the appropriate epidemiological surveillance system for estimating the human health burden of foodborne diseases in Japan.

Factors that Contribute to Outbreaks of Foodborne Disease

1978 ◽  
Vol 41 (10) ◽  
pp. 816-827 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
High Temperatures ◽  
Thermal Processing ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Cross Contamination ◽  
Infected Person ◽  
Principal Factors ◽  
Foodborne Outbreaks ◽  
Cooked Food ◽  
The U.S

Factors that contributed to foodborne outbreaks that were reported in the U.S. from 1973–1976 are identified and categorized by disease and by locale in which incriminated foods were mishandled. Data from the same years are tallied separately and combined with data from the years 1961–1972. Inadequate cooling was associated with most foodborne outbreaks, with many bacterial foodborne diseases (such as salmonellosis, staphylococcal food poisoning, and Clostridium perfringens gastroenteritis), and frequently with outbreaks that originated from foods prepared in foodservice establishments and homes. Inadequate cooling practices were usually either failure to refrigerate cooked foods or the storing of foods in large stock pots or other large containers that were refrigerated. Other important factors that contributed to foodborne outbreaks were the lapse of a day or more between preparing and serving (coupled with inadequate refrigeration or hot-holding during this time), handling of cooked foods by infected persons, inadequate cooking or other thermal processing, inadequately high temperatures during hot storage, inadequately high reheating temperatures, inadequate cleaning of kitchen or processing equipment, ingestion of contaminated raw food or ingredient, and cross contamination. The frequency of involvements of the factors that contributed to outbreaks in England and Wales was quite similar. The principal factors that contributed to staphylococcal food poisoning were inadequate cooling practices, infected person manipulating cooked food, and lapse of a day or more between preparing and serving. The principal factors that contributed to C. perfringens gastroenteritis were inadequate cooling practices, lapse of a day or more between preparing and serving, and inadequately high temperatures during hot-holding and reheating. The principal factors that contributed to salmonellosis were inadequate cooling practices, contaminated raw ingredients, inadequate cooking or thermal processing, and cross-contamination.

scholarly journals Novel case of food poisoning caused by the consumption of Pacific bluefin tuna infected with Kudoa hexapunctata

2020 ◽  
Author(s):  
Takayuki Tachibana ◽  
TAKASHI WATARI
Keyword(s):  
Food Poisoning ◽  
Bluefin Tuna ◽  
Foodborne Diseases ◽  
Pacific Bluefin Tuna ◽  
Kudoa Hexapunctata

Consumption of Japanese cuisine, such as sushi and sashimi, is accompanied by the risk of food poisoning through various pathogens. Kudoa hexapunctata, detected in both adult and juvenile Pacific bluefin tuna, causes foodborne diseases. Here, we report cases of food poisoning after Kudoa hexapunctata-infected PBT consumption.

Mathematical Modeling and Assessment of Microbial Migration during the Sprouting of Alfalfa in Trays in a Nonuniformly Contaminated Seed Batch Using Enterobacter aerogenes as a Surrogate for Salmonella Stanley

2007 ◽  
Vol 70 (11) ◽  
pp. 2602-2605 ◽  
Author(s):  
BIN LIU ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Irrigation Water ◽  
Membrane Filtration ◽  
Microbial Contamination ◽  
Food Poisoning ◽  
Enterobacter Aerogenes ◽  
Probability Of Detection ◽  
Microbial Populations ◽  
Water Sampling ◽  
The Past ◽  
Low Concentrations

Raw seed sprouts have been implicated in several food poisoning outbreaks in the past 10 years. The U.S. Food and Drug Administration recommends that sprout growers use interventions (such as testing of spent irrigation water) to control the presence of pathogens in the finished product. During the sprouting process, initially low concentrations of pathogen may increase, and contamination may spread within a batch of sprouting seeds. A model of pathogen growth as a function of time and distance from the contamination spot during the sprouting of alfalfa in trays has been developed with Enterobacter aerogenes. The probability of detecting contamination was assessed by logistic regression at various time points and distances by sampling from sprouts or irrigation water. Our results demonstrate that microbial populations and possibility of detection were greatly reduced at distances of ≥20 cm from the point of contamination in a seed batch during tray sprouting; however, the probability of detecting microbial contamination at distances less than 10 cm from the point of inoculation was almost 100% at the end of the sprouting process. Our results also show that sampling irrigation water, especially large volumes of water, is highly effective at detecting contamination: by collecting 100 ml of irrigation water for membrane filtration, the probability of detection was increased by three to four times during the first6hof seed germination. Our findings have quantified the degree to which a small level of contamination will spread throughout a tray of sprouting alfalfa seeds and subsequently be detected by either sprout or irrigation water sampling.

scholarly journals Investigation and Follow-Up of a Staphylococcal Food Poisoning Outbreak Linked to the Consumption of Traditional Hand-Crafted Alm Cheese

Pathogens ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1064
Author(s):  
Virginia Filipello ◽  
Emanuela Bonometti ◽  
Massimo Campagnani ◽  
Irene Bertoletti ◽  
Angelo Romano ◽  
...  
Keyword(s):  
Methicillin Resistance ◽  
Food Poisoning ◽  
Grocery Store ◽  
Foodborne Diseases ◽  
In Vitro Test ◽  
Spa Typing ◽  
Vitro Test ◽  
Coagulase Positive Staphylococci

Staphylococcal food poisoning (SFP) is one of the most important foodborne diseases. This work describes a SFP event linked to the consumption of alm cheese and involved three people belonging to the same family. Leftovers of the consumed cheese, samples from the grocery store and the producing alm were collected and tested for Coagulase positive staphylococci (CPS) enumeration and for the presence of staphylococcal enterotoxins (SEs). Isolates were typed with MLST, spa typing, and tested for SEs and methicillin resistance genes. An in vitro test evaluated SEs production in relation to bacterial growth. The presence of CPS and SEs was detected in all cheese samples and all isolates belonged to the same methicillin sensitive ST8/t13296 strain harbouring sed, ser and sej genes. The in vitro test showed the production of enterotoxins started from 105 CFU/mL. The farmer was prescribed with corrective actions that led to eradication of the contaminating strain.

scholarly journals Relationship of Paratyphoid Fever to Food Poisoning Outbreaks

1925 ◽  
Vol 24 (1) ◽  
pp. 37-44 ◽  
Author(s):  
William G. Savage ◽  
P. Bruce White
Keyword(s):  
Food Poisoning ◽  
The Other ◽  
Considerable Proportion ◽  
Common Cause ◽  
Clinical Type ◽  
The Common ◽  
The One ◽  
Paratyphoid Fever ◽  
Relationship Of

Owing, in our opinion, to faulty classification and terminology of bacterial types, it is very common, especially on the Continent and, to a lesser extent, in U.S.A., to ascribe outbreaks of food poisoning to B. paratyphosus B, the common cause of paratyphoid fever. If such a conception is true, it is obvious that B. paratyphosus B can at one time cause paratyhpoid fever, at another an outbreak of food poisoning. Further, one would expect in outbreaks of either condition that some cases would be of the one clinical type while others would exhibit the other. In particular in outbreaks of paratyphoid fever in which the vehicle of infection was some form of food, it is to be anticipated, on this view, that a considerable proportion of the cases would be of acute food poisoning type.

scholarly journals Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases

2018 ◽  
Vol 61 (4) ◽  
pp. 316 ◽  
Author(s):  
A PEXARA ◽  
A BOURRIEL ◽  
A GOVARIS
Keyword(s):  
Proteolytic Enzymes ◽  
Milk Powder ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Toxic Dose ◽  
Temperature Range ◽  
Staphylococcal Enterotoxins ◽  
Ph Range ◽  
D Values ◽  
Staphylococcus Spp

Staphylococcal food poisoning (SFP) is one of the most significant foodborne diseases. It is a mild intoxication, which is caused by the ingestion of food containing one or more preformed staphylococcal enterotoxins (SEs). The toxic dose of SEs in human is usually ranged from 20 ng to 1 μg. SEs are proteins produced by Staphylococcus spp in various parts of the environment, including foods. Although several staphylococci can produce SEs, the majority of SFP cases is attributed to S. aureus. Traditionally, five antigenic SE types have been recognized: SEA, SEB, SEC, SED and SEE. During the 1990's, new SEs (SEG, SEH, SEI and SEJ) were reported and their genes were described. Several studies revealed that SEH, SEG and SEI were, also, involved in the gastroenteric syndrome. More recent data have indicated the presence of "new" SE genes and new SEs, designatedas "staphylococcal enterotoxin-like" (SEI). The role of SEI in food poisoning has not yet been clarified. In contrast to S. aureus,SEs are remarkably heat resistant (D-values of 3-8 min at 121 ° C). They may be present in foods even when viable cells of S. aureus are absent. The enterotoxins are, also, resistant to proteolytic enzymes. It is generally accepted that toxic levels of SEs are produced in foods when S. aureus concentration exceeds 105 cfu/ml. S. aureus can grow at a temperature range of 7-48.5°C, with optimum30-37°C, a pH range of 4.2-9.3, with optimum 7-7.5, minimum aw of 0.86, and up to 15% NaCl. SEs can be produced at a temperature range of 10-46 ° C, with optimum 40-45 ° C, a pH range of 4.8-9.0, with optimum 5.3-7.0, and aw range of 0.86-0.99,with optimum 0.90. Among the foods implicated in SFP are usually milk, dairy products and meat. SEA and SED are usuallyidentified in foodborne outbreaks, while SEC is an important cause of SFP associated with the consumption of dairy products.The European regulation has set criteria for presence of SEs in cheeses, milk powder and whey powder (Regulation EC, 2073/2005).If population of coagulase-positive staphylococci in samples exceeds 105 cfu/g, these samples should be further tested for thepresence of SEs. In this case, SEs must not be detected in 25 g of the products.

scholarly journals Milgram's experiment and gender biases in Indian context

2020 ◽  
Author(s):  
Vishist Srivastava
Keyword(s):  
Authority Figure ◽  
Indian Context ◽  
Gender Biases ◽  
Authority Figures ◽  
The Common ◽  
The Difference ◽  
And Gender ◽  
Ordinary Citizens

Across every area of our culture, the distinction between influential people and those below them is normal. There are figures of authority who conduct duties every day for us, and yet we are also lazy. In this paper, participants face the same order but of two distinct individuals-figures ofauthority or ordinary citizens-to test the difference in responses. The responses when the authority figure is specific are also checked. We seek to get the common public to address figures of authority in the Indian sense. Individuals appear to be more likely, without any proofor test, to obey certain rules and submit to certain individuals.This paper will bring out the biases and change in behavior of people, when encountered with authority figures, but of different genders.

scholarly journals Clostridium perfringens in foods and fish

2018 ◽  
Vol 9 (1) ◽  
pp. 112-117 ◽  
Author(s):  
A. D. J. Cortés-Sánchez
Keyword(s):  
Public Health ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Public Health Problem ◽  
Gastrointestinal System ◽  
Foodborne Diseases ◽  
General Description ◽  
Negative Consequences ◽  
Important Public Health Problem ◽  
Incidence And Mortality

Foodborne diseases are considered an important public health problem at a global level due to their levels of incidence and mortality as well as their negative consequences in economic and social aspects. Foodborne diseases are defined as those that are generated by the ingestion of food and water contaminated by chemical or biological agents commonly affecting health at the level of the gastrointestinal system. Among the risks and dangers to health from food are the diseases caused by Clostridium perfringens, a common bacterium which inhabits water, soil, vegetables, fish, the gastrointestinal system of human and animals and of course foods. The importance of this bacterium in health and food lies both in its cosmopolitan distribution, ability to generate heat-resistant spores and food poisoning, which makes control and prevention actions indispensable along the food chain. This article presents a general description of foodborne diseases, including those caused by consumption of food, such as fish, derived from contamination by C. perfringens; likewise, the actions and recommendations undertaken around the world for the prevention and control of these diseases are shown, including aspects related to the antimicrobial resistance phenomenon and its impact on public health.

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