scholarly journals An Outbreak of Food Poisoning Caused by Enteroaggregative Escherichia coli O15 : H1

2021 ◽  
Vol 38 (4) ◽  
pp. 153-159
Author(s):  
Maika Koga ◽  
Yumi Nogami ◽  
Asami Nakano ◽  
Norihisa Matsunaga ◽  
Kenji Ohya ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning

scholarly journals Incidence of Escherichia coli  - Glucuronidase Positive on Goat Milk

2016 ◽  
Vol 73 (2) ◽  
pp. 359
Author(s):  
Zorica Voşgan ◽  
Anca Domuţa ◽  
Stela Jelea ◽  
Lucia Mihălescu ◽  
Flavia Pop
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Goat Milk ◽  
Lactation Period ◽  
Health Indicator ◽  
Pathogenic Factor ◽  
E Coli ◽  
Higher Temperature ◽  
Hot Weather

Papers on beta- glucuronidase sensitivity and specificity for identifying Escherichia coli in sources of environment, food, water, etc. have been published since 1976. In this study we conducted a review of the incidence of E. coli β- glucuronidase -positive in goat milk, obtained by hand milking throughout the lactation: spring, summer, autumn. The presence of E. coli in milk is considered both as a health indicator and a pathogenic factor capable of causing food poisoning. The determination of the E. coli β-glucuronidase-positive was carried using TBX medium by cultivating colonies typical blue at 440C. The absence of E. coli in milk yielded during the spring, when the animal milking is done three times a day, was found in the performed analyses; the same was observed during fall, when the milk production is lower and the milking is done once a day. The load of E. coli β-glucuronidase-positive was averaging 66.67 CFU/ml of goat milk, during the middle lactation period (July-August), in conditions of higher temperature. During this period, milking is done in the mountain zone, where the transhumance of animals takes place in summer. The presence of the species E. coli was also confirmed by microscopic examination. Attention should be paid to hygiene and milk should be immediately cooled, during hot weather, as E. coli can be a source of food poisoning.  

scholarly journals The Outbreak of Foodborne Disease by Pathogenic Enterobacteriaceae Antimicrobial Resistance - A Review

2021 ◽  
pp. 91-99
Author(s):  
Mazen S. Al-Seghayer ◽  
Faisal MB. Al-Sarraj
Keyword(s):  
Escherichia Coli ◽  
Saudi Arabia ◽  
Food Poisoning ◽  
Severe Infection ◽  
New Drugs ◽  
Bloody Stool ◽  
Transmission Cycle ◽  
Healthy Humans ◽  
Stomach Pain ◽  
Contaminated Food

Chemicals, bacteria, viruses, and parasites can cause contamination of food. The general signs and symptoms of food poisoning include vomiting, diarrhea, headache, abdominal cramps, and fever. Paralysis and death could occur in severe infection. Most cases of food poisoning in Saudi Arabia are caused by the Enterobacteriaceae family of bacteria which is comprised of Shigella, Salmonella, and Escherichia coli. Most medications that are used to treat infections that are caused by these bacteria have become ineffective due to resistance. Escherichia coli reaches intestines due to fecal-oral contamination, consuming contaminated food, animal products, and water. Affected individuals present with fever, bloody diarrhea, vomiting, kidney failure, and hemolytic uremic syndrome. Some strains do not cause fever. Food hygiene is the best way of breaking the transmission cycle of Escherichia coli. Salmonella typhi is the causative agent of typhoid fever. The clinical picture of the affected individuals includes typhoid and non-typhoid symptoms. Typhoid symptoms include high fever, stomach pain, weakness, cough, diarrhea, and loss of appetite. On the other hand, non-typhoid signs are comprised of fever, septicemia, and prostration. Food contamination by Shigella spp. culminates in fever, cramps, diarrhea, and bloody stool. The microbe gets into healthy humans through contaminated food, tools, and water or via direct contact (like in sexual intercourse). Effective management of food poisoning entails rehydration, use of antibiotics, and encouraging adequate rest for the affected patients. One challenge that is likely to hamper the current treatment modality is the microbial resistance that the microbes have gained. Thus, new drugs have to be developed. The objectives and aims are to investigate the current biohazard of these types of microbes on foods and human safety in the Kingdom of Saudi Arabia and across the world, as well as to identify mutated and antibiotic-resistant types.

Food Poisoning Potential of Artificially Contaminated Vacuum Packaged Sliced Ham in Sandwiches1

1981 ◽  
Vol 44 (6) ◽  
pp. 430-434 ◽  
Author(s):  
JAMES E. STEELE ◽  
MICHAEL E. STILES
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Microbial Competition ◽  
Growth And Survival ◽  
E Coli ◽  
Enteropathogenic Bacteria ◽  
Test Conditions ◽  
And Staphylococcus Aureus

Ham sandwiches inoculated with a mixture of five enteropathogenic bacteria, Bacillus cereus, Clostridium perfringens. Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, were held at 30, 21 and 4 C for up to 24 h. Food poisoning potential was judged by the growth and survival of the inoculated pathogens. Major differences were observed between new and old (30 days of storage at 4 C) ham samples. On new ham, all enteropathogens were able to grow except C. perfringens, whereas on old ham, with high microbial competition. the pathogens survived but did not grow. Severe storage temperature abuse was necessary to develop a food poisoning potential in new ham samples. The safety of old ham was attributed to the competitive microflora that grew in the ham during storage at 4 C for 30 days. Infective pathogens, E. coli and S. typhimurium, either survived or increased in numbers under all test conditions. The safety of vacuum packaged sliced ham for use in sandwiches, in its present market form, was indicated by these studies.

scholarly journals The microbiology of cooked prawns and shrimps on retail sale

1985 ◽  
Vol 94 (3) ◽  
pp. 319-326 ◽  
Author(s):  
M. H. Greenwood ◽  
E. F. C. Coetzee ◽  
B. M. Ford ◽  
P. Gill ◽  
W. L. Hooper ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Vibrio Parahaemolyticus ◽  
Food Poisoning ◽  
Viable Count ◽  
Total Viable Count ◽  
Retail Sale ◽  
Point Of Sale ◽  
Three Samples ◽  
Laboratory Survey

SUMMARYIn an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae andVibrio parahaemolyticuswere not detected.Yersinia enterocoliticawas isolated from three samples. Results for total viable count and presence ofEscherichia coliandStaphylococcus aureuscomplied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

Comparative Study of AFM and FESEM for Imaging the Single Cell of Escherichia Coli Bacteria

2015 ◽  
Vol 34 ◽  
pp. 61-66
Author(s):  
Kamarulazizi Ibrahim ◽  
Mohammad Hafiz Khalid ◽  
Mohamed Hassan Eisa ◽  
Mohd Nazalan Najimudin ◽  
Mohammad A. Al Rajhi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Single Cell ◽  
Food Poisoning ◽  
Rapid Identification ◽  
Force Microscopy ◽  
E Coli ◽  
Atomic Force ◽  
Identification Of Bacteria ◽  
Escherichia Coli Bacteria

In this work, a comparative study using atomic force microscopy (AFM) and field emission–scanning electron microscopy (FESEM) has been carried out to assess the morphology of single cellEscherichia colibacteria (E-coli).E-colibacteria are a major concern for public health. Attention was focused on the certain strains ofE-colibacteria, because some strains can be toxic and cause food poisoning. TheE-colibacteria have attracted much research interest because this bacterium is easily to get, cheap and rapid reproductively. Imaging ofE-colirecently, was improved by using high resolution microscopy. Current techniques for detection such as, AFM and FESEM has attracted great interest and emerging as a potentially powerful whole-organism fingerprinting tool for the rapid identification of bacteria. The obtained results of AFM and FESEM techniques have been compared to show the image quality of single cellE-coli.

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

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