Gold nanoparticle based colorimetric sensor for rapid detection of Yersinia enterocolitica serotype O:8 in food samples

Foodborne diseases from Yersinia enterocolitica serotype O:8 represent global public health problems. We need rapid Y. enterocolitica O:8 detection methods to ensure food safety. In this study, we developed a...

Staphylococcal Enterotoxin A Induces Intestinal Barrier Dysfunction and Activates NLRP3 Inflammasome via NF-κB/MAPK Signaling Pathways in Mice

Staphylococcal enterotoxin A (SEA), the toxin protein secreted by Staphylococcus aureus, can cause staphylococcal food poisoning outbreaks and seriously threaten global public health. However, little is known about the pathogenesis of SEA in staphylococcal foodborne diseases. In this study, the effect of SEA on intestinal barrier injury and NLRP3 inflammasome activation was investigated by exposing BALB/c mice to SEA with increasing doses and a potential toxic mechanism was elucidated. Our findings suggested that SEA exposure provoked villi injury and suppressed the expression of ZO-1 and occludin proteins, thereby inducing intestinal barrier dysfunction and small intestinal injury in mice. Concurrently, SEA significantly up-regulated the expression of NLRP3 inflammasome-associated proteins and triggered the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-B (NF-κB) signaling pathways in jejunum tissues. Notably, selective inhibitors of MAPKs and NF-κB p65 ameliorated the activation of NLRP3 inflammasome stimulated by SEA, which further indicated that SEA could activate NLRP3 inflammasome through NF-κB/MAPK pathways. In summary, SEA was first confirmed to induce intestinal barrier dysfunction and activate NLRP3 inflammasome via NF-κB/MAPK signaling pathways. These findings will contribute to a more comprehensive understanding of the pathogenesis of SEA and related drug-screening for the treatment and prevention of bacteriotoxin-caused foodborne diseases via targeting specific pathways.

How to Build Food Safety Resilience in Commercial Restaurants?

In this chapter, food safety is portrayed as an intrinsic component of food security and food systems. The objective is to discuss the ‘commercial restaurant’ system and the ‘kitchen worker’ subsystem from the perspective of building resilience in food safety. Relationship maps built for the system and subsystem guide the presentation and discussion of structural, organisational, social and symbolic aspects and elements. Resilience investigation is based on the references of the International Risk Governance Centre Resource Guide on Resilience and current and emerging topics related to food safety, such as risk perception of foodborne diseases, cognitive illusions, sociological aspects, social dimension of taste, humanisation and working conditions and precariousness of work in kitchens. In the final section, a list of recommendations for building resilience in commercial restaurants is presented to help researchers, decision-makers and practice agents apply this concept in their fields of expertise.

Use of Microalgae Biomass for Fortification of Food Products from Grain

This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.

Trends of Foodborne Diseases in Mississippi: Association with Racial and Economic Disparities

Background: Foodborne diseases are a major source of concern in USA. These diseases are a burden on public health and significantly contribute to the cost of health care. There is an urgent need to understand the contributing factors for such outbreaks, especially in Mississippi (MS), an agricultural state with low socioeconomic status. Methods: Secondary data for the current study were obtained from the Mississippi State Department of Health (MSDH) Epidemiology department for the study period 2010–2018. Data were for individuals with reported foodborne diseases cases. The data were analyzed to determine the pathogens’ trend over time, the highest contributing pathogens to foodborne diseases, the significant geographical variation, and any significant differences in rates based on demographic variables. Results: Salmonella was the highest contributing pathogen to foodborne disease in MS. The study showed a seasonal variation in the trends of pathogens and a geographical variation, and no racial differences in the incidents of the foodborne diseases was observed. Conclusions: Incidence rates of foodborne illness remain high in the state of Mississippi. A better understanding of high levels of foodborne infections caused by Salmonella, Shigella, and Campylobacter resulting from cultural food handling practices or socioeconomic factors will allow to provide guidelines and food safety preventive measures.

Prioritising Foodborne Disease with Multi-Criteria Decision Analysis

In recent years, the FSA has published a series of research projects which have produced estimates of the frequency and burden of thirteen different foodborne diseases. This document outlines the methodology and results of a multi-criteria decision analysis (MCDA) used to rank them in order of their detrimental effect on UK society.

Naira note: Potential Environmental Material for Transmitting Bacterial Pathogens among Food Dealers in Umuahia, Nigeria

Inanimate objects can serve as environmental vehicles for transmitting pathogenic bacteria among individuals in the population. Our study revealed that of the 72 naira notes examined, 58 samples representing 80.6% had bacterial contaminants. The bacterial isolates were Staphylococcus aureus (70.8%), Salmonella spp. (51.4%), Escherichia coli (44.4%), Shigella spp. (22.2%), Pseudomonas aeruginosa. (18.1%), and Proteus spp. (1.4%). The naira notes examined were all obtained from food dealers particularly fish sellers, food vendors, and meat sellers. The presence of these bacterial pathogens on naira notes handled by those food dealers is an important public health hazard as they can contaminate food leading to foodborne diseases and intoxications. Our study found that lower denominations of currency notes (naira), were mostly contaminated by these pathogens and this could be as a result of their frequent use in daily transactions.