scholarly journals Climate Change: Implication for Food-Borne Diseases (Salmonella and Food Poisoning Among Humans in R. Macedonia)

10.5772/46183 ◽  
2012 ◽  
Author(s):  
Vladimir Kendrovski ◽  
Dragan Gjorgjev
Keyword(s):  
Climate Change ◽  
Food Poisoning ◽  
Food Borne

scholarly journals Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1899
Author(s):  
Angela Michela Immacolata Montone ◽  
Federico Capuano ◽  
Andrea Mancusi ◽  
Orlandina Di Maro ◽  
Maria Francesca Peruzy ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Dairy Products ◽  
Water Buffalo ◽  
Diarrheal Disease ◽  
Food Poisoning ◽  
Mozzarella Cheese ◽  
Food Borne ◽  
Genes Encoding ◽  
Spoilage Bacterium ◽  
Hemolysin Bl

Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, and an emetic syndrome, associated with the cereulide toxin. Owing to the heat resistance of B. cereus and its ability to grow in milk, this organism should be considered potentially hazardous in dairy products. The present study assessed the risk of B. cereus poisoning due to the consumption of water buffalo mozzarella cheese. A total of 340 samples were analyzed to determine B. cereus counts (ISO 7932:2005); isolates underwent molecular characterization to detect the presence of genes encoding toxins. Eighty-nine (26.1%) samples harbored B. cereus strains, with values ranging from 2.2 × 102 to 2.6 × 106 CFU/g. Isolates showed eight different molecular profiles, and some displayed virulence characteristics. Bacterial counts and the toxin profiles of isolates were evaluated both separately and jointly to assess the risk of enteritis due to B. cereus following the consumption of buffalo mozzarella cheese. In conclusion, the results of the present study showed that the risk of poisoning by B. cereus following the consumption of this cheese was moderate.

scholarly journals Review of Gastroenteritis Caused by Food Poisoning in University College Hospital, Ibadan, Nigeria

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 734-734
Author(s):  
Oluwatoyin Ajulo ◽  
Olusola Adetunji ◽  
Olugbenga Ajulo
Keyword(s):  
Observational Study ◽  
Food Poisoning ◽  
Relevant Information ◽  
College Hospital ◽  
Drug Of Choice ◽  
Funding Sources ◽  
Food Borne ◽  
University College ◽  
Fried Potatoes ◽  
Ibadan Nigeria

Abstract Objectives To estimate the prevalence rate of cases of gastroenteritis caused by food poisoning reported to University College Hospital. Methods This was a retrospective observational study of patients who attended the clinic from 2010–2016. Patient's folders were surveyed for patients who had reported at the hospital with diarrhoeal cases. Relevant information such as types of food eating, causes and duration of diarrhea etc were retrieved from the folders. Results Data from past records of patients who had attended clinic from 2010–2016 at University College Hospital (UCH) for gastroenteritis as a result of food borne poisoning showed a total of 72 diarrhoeal cases of which 25 (76.9%) were caused by food poisoning. In Medical out-patient ward (MOP), there was only 24 cases of food poisoning out of the 34 cases of diarrhoea reported. MOP had the highest cases of diarrhoea (34) recorded while Surgical out-patient ward (SOP) had the lowest number of cases, just 3 cases. Children out-patient ward (CHOP) and SOP had no reported case of food poisoning while Ante-natal clinic ward (ANC) had only one case of reported food poisoning. The following foods were indicated in food poisoning such as rice, pop corn, kilichi and fried potatoes. Fish roll was indicated as the only source of food poisoning for all diarrhoeal cases reported at ANC. Augmentin, Metronidazole, Ciprofloxacin, Ceftriaxone, Loperamide, Normal saline and Coatem were the only drugs used in treatment. Conclusions The study indicated a relationship between the types of wards and drug used. Also, ciprofloxacin was the drug of choice used by all wards. Funding Sources Self-sponsored.

scholarly journals Organization of the Plasmid cpe Locus in Clostridium perfringens Type A Isolates

2002 ◽  
Vol 70 (8) ◽  
pp. 4261-4272 ◽  
Author(s):  
Kazuaki Miyamoto ◽  
Ganes Chakrabarti ◽  
Yosiharu Morino ◽  
Bruce A. McClane
Keyword(s):  
Clostridium Perfringens ◽  
Horizontal Transfer ◽  
Food Poisoning ◽  
Type A ◽  
Gastrointestinal Diseases ◽  
Open Reading Frame ◽  
Enterotoxin Gene ◽  
Genetic Element ◽  
Reading Frame ◽  
Food Borne

ABSTRACT Clostridium perfringens type A isolates causing food poisoning have a chromosomal enterotoxin gene (cpe), while C. perfringens type A isolates responsible for non-food-borne human gastrointestinal diseases carry a plasmid cpe gene. In the present study, the plasmid cpe locus of the type A non-food-borne-disease isolate F4969 was sequenced to design primers and probes for comparative PCR and Southern blot studies of the cpe locus in other type A isolates. Those analyses determined that the region upstream of the plasmid cpe gene is highly conserved among type A isolates carrying a cpe plasmid. The organization of the type A plasmid cpe locus was also found to be unique, as it contains IS1469 sequences located similarly to those in the chromosomal cpe locus but lacks the IS1470 sequences found upstream of IS1469 in the chromosomal cpe locus. Instead of those upstream IS1470 sequences, a partial open reading frame potentially encoding cytosine methylase (dcm) was identified upstream of IS1469 in the plasmid cpe locus of all type A isolates tested. Similar dcm sequences were also detected in several cpe-negative C. perfringens isolates carrying plasmids but not in type A isolates carrying a chromosomal cpe gene. Contrary to previous reports, sequences homologous to IS1470, rather than IS1151, were found downstream of the plasmid cpe gene in most type A isolates tested. Those IS1470-like sequences reside in about the same position but are oppositely oriented and defective relative to the IS1470 sequences found downstream of the chromosomal cpe gene. Collectively, these and previous results suggest that the cpe plasmid of many type A isolates originated from integration of a cpe-containing genetic element near the dcm sequences of a C. perfringens plasmid. The similarity of the plasmid cpe locus in many type A isolates is consistent with horizontal transfer of a common cpe plasmid among C. perfringens type A strains.

scholarly journals Evaluating the Involvement of Alternative Sigma Factors SigF and SigG in Clostridium perfringens Sporulation and Enterotoxin Synthesis

2010 ◽  
Vol 78 (10) ◽  
pp. 4286-4293 ◽  
Author(s):  
Jihong Li ◽  
Bruce A. McClane
Keyword(s):  
Bacillus Subtilis ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Sigma Factors ◽  
Wild Type ◽  
Alternative Sigma Factors ◽  
Food Borne ◽  
Food Borne Illness ◽  
Bacterial Food ◽  
Null Mutants

ABSTRACT Clostridium perfringens type A food poisoning is the second most commonly identified bacterial food-borne illness. Sporulation contributes to this disease in two ways: (i) most food-poisoning strains form exceptionally resistant spores to facilitate their survival of food-associated stresses, and (ii) the enterotoxin (CPE) responsible for the symptoms of this food poisoning is synthesized only during sporulation. In Bacillus subtilis, four alternative sigma factors mediate sporulation. The same four sigma factors are encoded by C. perfringens genomes, and two (SigE and SigK) have previously been shown to be necessary for sporulation and CPE production by SM101, a transformable derivative of a C. perfringens food-poisoning strain (K. H. Harry, R. Zhou, L. Kroos, and S. B. Melville, J. Bacteriol. 2009, 191:2728-2742). However, the importance of SigF and SigG for C. perfringens sporulation or CPE production had not yet been assessed. In the current study, after confirming that sporulating wild-type SM101 cultures produce SigF (from a tricistronic operon) and SigG, we prepared isogenic sigF- or sigG-null mutants. Whereas SM101 formed heat-resistant, phase-refractile spores, spore formation was blocked in the sigF- and sigG-null mutants. Complementation fully restored sporulation by both mutants. By use of these mutants and complementing strains, CPE production was shown to be SigF dependent but SigG independent. This finding apparently involved regulation of the production of SigE and SigK, which Harry et al. showed to be necessary for CPE synthesis, by SigF. By combining these findings with those previous results, it is now apparent that all four alternative sigma factors are necessary for C. perfringens sporulation, but only SigE, SigF, and SigK are needed for CPE synthesis.

scholarly journals Dose-response in an outbreak of non-bacterial food poisoning traced to a mixed seafood cocktail

1993 ◽  
Vol 110 (3) ◽  
pp. 583-589 ◽  
Author(s):  
S. F. Gray ◽  
M. R. Evans
Keyword(s):  
Dose Response ◽  
Univariate Analysis ◽  
Food Poisoning ◽  
Postal Survey ◽  
Response Relationship ◽  
Dose Response Relationship ◽  
National Conference ◽  
Food Borne ◽  
Bacterial Food

SUMMARYAn outbreak of non-bacterial food poisoning presumed due to small round, structured viruses (SRSV) occurred at a national conference.A detailed postal survey of all conference attenders was carried out to ascertain the cause of the outbreak and 355 questionnaires were returned.Univariate analysis showed that mussels in the seafood cocktail were the likely vehicle of infection. A dose–response relationship between the amount of seafood cocktail consumed and the risk of illness was demonstrated. Dose–response has not previously been documented in a food-borne outbreak due to small round structured virus.Detailed quantitative food histories can be useful in eliciting dose-response relationships and may be crucial in establishing the vehicle of infection when investigating food poisoning following consumption of a set-menu meal. Their use should be considered in other outbreak situations.

scholarly journals Clostridium perfringens – epidemiological importance and diagnostics

2019 ◽  
Vol 75 (01) ◽  
pp. 6161-2019
Author(s):  
NINA KOZIEŁ ◽  
ELŻBIETA KUKIER ◽  
KRZYSZTOF KWIATEK
Keyword(s):  
Clostridium Perfringens ◽  
Extracellular Enzymes ◽  
Food Poisoning ◽  
Immunocompromised Host ◽  
Necrotic Enteritis ◽  
Virulence Determinants ◽  
Gastrointestinal Infections ◽  
Food Borne ◽  
Disease Diagnostics ◽  
Enteritis Necroticans

Clostridium perfringens is one of the most widespread anaerobic spore forming bacteria found in the environment. The toxotype A of the species inhabits the gastrointestinal tract of birds and mammals exhibiting pathogenic properties in the immunocompromised host. The virulence determinants of C. perfringens are toxins and extracellular enzymes which cause gas gangrene, enteritis necroticans, food poisoning, and non-food borne gastrointestinal infections in humans. The young animals suffer from enterotoxaemia, dysentery and necrotic enteritis due to the anaerobic spore forming bacilli. This article reviews the epidemiological significance of C. perfringens and its disease diagnostics, taking into account all known to date virulence determinants of the microorganism.

scholarly journals Impact of Phytochemicals on Viability and Cereulide Toxin Synthesis in Bacillus cereus Revealed by a Novel High-Throughput Method, Coupling an AlamarBlue-Based Assay with UPLC-MS/MS

Toxins ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 672
Author(s):  
Markus Kranzler ◽  
Elrike Frenzel ◽  
Veronika Walser ◽  
Thomas F. Hofmann ◽  
Timo D. Stark ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
High Throughput ◽  
Food Poisoning ◽  
Small Scale ◽  
Natural Substances ◽  
Viability Assay ◽  
Food Borne ◽  
Low Concentrations ◽  
Hydroxycinnamic Acid Derivatives ◽  
Antibacterial Potential

Due to its food-poisoning potential, Bacillus cereus has attracted the attention of the food industry. The cereulide-toxin-producing subgroup is of particular concern, as cereulide toxin is implicated in broadscale food-borne outbreaks and occasionally causes fatalities. The health risks associated with long-term cereulide exposure at low doses remain largely unexplored. Natural substances, such as plant-based secondary metabolites, are widely known for their effective antibacterial potential, which makes them promising as ingredients in food and also as a surrogate for antibiotics. In this work, we tested a range of structurally related phytochemicals, including benzene derivatives, monoterpenes, hydroxycinnamic acid derivatives and vitamins, for their inhibitory effects on the growth of B. cereus and the production of cereulide toxin. For this purpose, we developed a high-throughput, small-scale method which allowed us to analyze B. cereus survival and cereulide production simultaneously in one workflow by coupling an AlamarBlue-based viability assay with ultraperformance liquid chromatography–mass spectrometry (UPLC-MS/MS). This combinatory method allowed us to identify not only phytochemicals with high antibacterial potential, but also ones specifically eradicating cereulide biosynthesis already at very low concentrations, such as gingerol and curcumin.

scholarly journals Shiga toxin-producing Escherichia coli (STEC) food-borne outbreaks

2017 ◽  
Vol 63 (1) ◽  
pp. 45 ◽  
Author(s):  
A. PEXARA (Α. ΠΕΞΑΡΑ) ◽  
A. S. ANGELIDIS (Α. Σ. ΑΓΓΕΛΙΔΗΣ) ◽  
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Intestinal Flora ◽  
Food Poisoning ◽  
Significant Risk ◽  
Public Health Problem ◽  
Human Infection ◽  
Food Sources ◽  
E Coli ◽  
Food Borne

Escherichia coli (E. coli) are Gram negativo, non-sporulating bacteria, which belong to the normal intestinal flora of humans and animals. Shiga toxin-producing E. coli (STFC) arc a group of if. coli that is defined by the capacity to produce toxins called Shiga toxins (Stx). hollowing ingestion of STEC, the significant risk of two serious and potentially life-threatening complications of infection, hemorrhagic colitis and hemolytic uremic syndrome (HUS), makes STHC food poisoning a serious public health problem. Besides Stx, human pathogenic STFC harbor additional virulence factors that are important for their pathogenicity. Although human infection may also be acquired by direct transmission from person to person or by direct contact of humans with animal carriers, the majority of STFC infections are food-borne in origin.The gastrointestinal tract of healthy ruminants seems to be the foremost important reservoir for STFC and ingestion of undercooked beef one of the most likely routes of transmission to humans, Other important food sources include faecally contaminated vegetables and drinking water, The serogroup classification of STHC is based on the somatic (O) and flagellar (H) antigens, and, to date, more than 200 STFC serogroups have been identified, Human STFC infections are, however, associated with a minor subset of 0;H serotypes. Of these, the 0157:H7 or the 0157 :H- serogroups (STFC 0157) are the ones most frequently reported to be associated with food-borne outbreaks. However other non-0157 STFC serogroups such as E. coli 026, 0103, O l l i , 012I, 045 and 0145 have caused several outbreaks in recent years.Two outbreaks of gastroenteritis caused by E. coli 0157:117 were first reported in the US, following the consumption of undercooked hamburgers, in 1982. Since then several outbreaks were reported worldwide. A major E. coli 0157:117 outbreak occurred in Japan and contaminated radish sprouts was identified as the vehicle of infection. More than 6,000 school children were affected, 101 people were hospitalized with lILS and 12 deaths were recorded. The recent outbreak of STFC 0104:114 infection and HUS reported in Germany in the spring of 2011 was one of the largest outbreaks worldwide. As of 27 July, 3 126 cases of STFC infections, 773 cases of HUS including 46 deaths linked to the outbreak in Germany and occurring in the Furopean Union (FU) (including Norway), Outside the FU 8 cases of STFC and 5 cases of HUS, including 1 death have been reported in the USA, Canada and Switzerland, all with recent travel history to Germany.The present review on major STliC food-borne outbreaks recorded worldwide highlights the need for eontrol measures in order to prevent or at least minimize the occurrence of similar events in the future.

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