scholarly journals Food Poisoning and Foodborne Diseases

2020 ◽  
pp. 35-43
Author(s):  
Deepa I ◽  
Keyword(s):  
Food Poisoning ◽  
Foodborne Diseases

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.

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.

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.

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 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.

scholarly journals Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

RSC Advances ◽  
2017 ◽  
Vol 7 (58) ◽  
pp. 36670-36683 ◽  
Author(s):  
Xihong Zhao ◽  
Fenghuan Zhao ◽  
Jun Wang ◽  
Nanjing Zhong
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Control Strategies ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Main Factors ◽  
And Control

Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety.

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.

scholarly journals Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

2020 ◽  
Vol 161 (48) ◽  
pp. 2019-2028
Author(s):  
Katalin Eszter Müller ◽  
Ferenc Rozgonyi
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Treatment Options ◽  
Gastrointestinal Symptoms ◽  
Food Poisoning ◽  
Severe Infection ◽  
Foodborne Diseases ◽  
Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

scholarly journals Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

2014 ◽  
Vol 17 (2) ◽  
pp. 154-165 ◽  
Author(s):  
Sergio Paulo Olinto da Motta ◽  
Steve Flint ◽  
Paul Perry ◽  
Alasdair Noble
Keyword(s):  
Health Care ◽  
Food Safety ◽  
Formal Education ◽  
Family Income ◽  
Food Poisoning ◽  
Food Contamination ◽  
Personal Hygiene ◽  
Foodborne Diseases ◽  
Basic Health ◽  
Basic Health Care

Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007). In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012). Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003). This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety) and answers (likelihood of food contamination). A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

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