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Dissertations / Theses on the topic 'Food poisoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

North, Richard Anthony Edward. "The quality of public sector food poisoning surveillance in England and Wales with specific reference to salmonella food poisoning." Thesis, Leeds Beckett University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523484.

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2

Hennekinne, Jacques-Antoine. "Innovative approaches to improve staphylococcal food poisoning characterization." Phd thesis, AgroParisTech, 2009. http://pastel.archives-ouvertes.fr/pastel-00005863.

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Les toxi-infections alimentaires collectives staphylococciques représentent ces dernières années en France la seconde cause de toxi-infections alimentaires bactériennes. Ces dernières sont dues à l'ingestion de toxines préformées dans les aliments : les entérotoxines. Actuellement, une vingtaine d'entérotoxines (SEA àSElV) ont été décrites dans la littérature ; parmi celles-ci, toutes possédent une activité superantigéniques mais seules quelques unes possèdent une activité émétique prouvée et présentent donc un risque sanitaire pour le consommateur. Deux problèmes majeurs se posent pour confirmer le diagnostic des épisodes toxiques à staphylocoques. D'une part, les staphylocoques sont sensibles aux traitements thermiques appliqués aux aliments alors que les entérotoxines ne le sont pas, et d'autre part les méthodes de détection des entérotoxines staphylococciques actuellement disponibles ne couvrent pas l'ensemble des entérotoxines décrites à ce jour. Ainsi, et afin de proposer une alternative innovante aux tests immuno-enzymatiques utilisés pour la recherche des entérotoxines staphylococciques dans les matrices alimentaires, nous avons mis en place une démarche intégrée « du gène à la protéine » utilisant des outils de biologie moléculaire, d'immunochimie et de physisco-chimie des protéines pour caractériser, comprendre et élucider les toxi-infections alimentaires collectives à staphylocoques.

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3

Worsfold, Denise. "An evaluation of domestic food hygiene and food preparation practices." Thesis, Open University, 1994. http://oro.open.ac.uk/57506/.

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The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic food handling behaviour, the Food Safety Risk Score, (FSR) was devised. The FSR score indicated the extent of the use of appropriate control measures during food preparation. The higher the score the greater the risk of unsafe food being produced. Scores expressed as a percentage, ranged from 0 to 65% with over half of the subjects scoring below 20%. More than half (60%) of the people cooked in advance of consumption but most (85%) cooked the food thoroughly. Few used any method to speed the cooling of cooked food. Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. An assessment of the cleanliness of the domestic kitchen and the condition of equipment and surfaces used in food preparation, based on ATP measurements and a kitchen checklist showed that there was a wide variation in the standards found in homes. The great potential for indirect and direct cross contamination in the domestic kitchen was highlighted. The problems involved in persuading people to practise well-known food hygiene principles are considered and recommendations for improving domestic food hygiene are made.

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4

Mutsaers, Barbara Rosalia Hillegonda. "Food poisoning and other food hazards : risk perceptions and implications for risk communication." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306894.

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5

Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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6

Al-Hamami, L. A. A. J. "Evaluation of factors influencing salmonella food-poisoning organisms in meat." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382280.

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7

Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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8

Krokos, Fragoulis. "Congener-specific determination of ortho and non-ortho chlorobiphenyls in food." Thesis, University of East Anglia, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385867.

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9

Fonseka, Thithalapitige Sunil Gamini. "Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316950.

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10

Ross, Zara M. "Modes of action of antimicrobial garlic derivatives." Thesis, University of Wolverhampton, 1994. http://hdl.handle.net/2436/88279.

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11

McKee, Rosemary. "The occurrence and adherence of verocytotoxin producing Escherichia coli strains in relation to food processing." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246523.

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12

Dhir, Vinod Kumar. "The resistance of surface-attached Salmonella enteritidis to inimical processes." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309595.

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13

Amoah, E., and A. S. Sydorchuk. "The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?" Thesis, "Chyst", 2016. http://dspace.bsmu.edu.ua:8080/xmlui/handle/123456789/10866.

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14

Hancock, Ian. "Studies on the rapid detection of the food-borne pathogen Listeria monocytogenes." Thesis, London Metropolitan University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295022.

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15

Meredith, Lucy Margaret. "The impact of consumer behaviour as a cause of food poisoning in the home." Thesis, University of the West of England, Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365187.

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16

Öberg, Erika. "Livsmedelsäkerhet i förskolan : Vilka rutiner har förskolan och finns det skillnad i livsmedelsäkerheten beroende på personalens utbildning." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-105197.

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The aim of the study was to investigate which routines preschools had regarding food processing and if the routines were sufficient in order to the regulation. The aim was also to investigate if there were some difference in food processing depending on the employee´s education. The method used was an interview study of 20 preschools. The results indicated that the majority of the preschools had sufficient routines regarding temperature control of hot and cold lunches. Regarding measurement on deviant temperature, half of the preschools routines were sufficient. 55 % of the preschools had insufficient routines for temperature control in cold storage. Results indicate that it was differences in how often the employee´s control the temperature in food depended on the employee´s education. The conclusion is that a number of preschools had a capacity for improvement of their routines. The preschools have to work with prevention measures to create routines which is sufficient in order to the regulation.

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17

Haque, Ahwarul. "Characterisation of Bacillus cereus strains in Bangladeshi rice." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272635.

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18

Bird, Julie Ann. "Detection of sub-lethally injured salmonellae in foods." Thesis, University of Portsmouth, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277229.

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19

Jones, Eleanor. "Osmotic adaptations of Staphylococcus aureus." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310928.

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20

Walker, Athene Jayne. "The use of bioluminescent Listeria monocytogenes for rapid biocide assays." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385244.

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21

Campbell, Kathryn Deirdre. "Molecular inter-relationships of psychrotrophic Clostridium botulinum based on 23S rRNA and BoNT genes." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262610.

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22

Fowler, Richard Paul. "The acid tolerance response of enteropathogenic Salmonella and Escherichia coli strains : a proteomic characterisation and novel links with motility and virulence." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340361.

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23

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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24

Bishop, Simon Shurene Patrice. "Characterisation of Listeria monocytogenes using targeted proteomic analysis." Thesis, Queen Mary, University of London, 2012. http://qmro.qmul.ac.uk/xmlui/handle/123456789/8666.

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Listeria monocytogenes is the causative agent of listeriosis, a severe foodborne infection that is increasing significantly in Europe and North America. A correlating factor contributing to the resurgence of listeriosis is the rise in consumption of cold-stored ready-to-eat (RTE) foods. The steady upsurge in disease requires more focused research to control the pathogen, L. monocytogenes. Currently, there is a plethora of diagnostic methods for the causative agent, however, each has limitations, one of which is the inability to correlate results across laboratories. This is a particular hindrance to an outbreak investigation in an age when food is transported widely across the globe. In this study, proteomic approaches were used to search for biomarkers that facilitate rapid characterisation of isolates against a background of differentially expressed proteins. A preamble to this investigation necessitated incorporation of an efficient lysis procedure to release maximum proteins. This was eventually achieved using a Listeria specific enzyme, endolysin, and a disruptive mechanical method. Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS) data showed that bead beating and enzymatic lysis were the most efficient methods for analysis of the proteome. Dendrogram lineages, derived from MALD-TOF-MS spectra, strongly correlated with 16S rRNA analyses. Selective protein capture and analysis by MALD-TOF-MS (designated SELDI-TOF-MS) demonstrated considerable intraspecies diversity as revealed by dendrograms which were also visualised by „Heat Maps‟. One-dimensional polyacrylamide gel electrophoresis and LC-MS/MS analysis of seven L. monocytogenes isolates, led to the successful identification of two proteins; a hypothetical protein, designated lwe06778 and a phosphoribosyl-AMP cyclohydrolase which were uniquely present at 4°C. This finding suggests that L. monocytogenes depends on the histidine biosynthesis pathway in order to survive at cold temperatures. It is hypothesised that the addition of inhibitors, specific to both proteins in RTE cold foods may be a useful means for controlling outbreaks of listeriosis in the future.

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25

Docherty, Pauline Fletcher. "The survival during milk processing of bacillus cereus with the potential to cause food-borne illness." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325996.

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26

Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

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Bacillus cereus is the most prevalent pathogenic Bacillus species found in foods, causing food spoilage and two types of toxin-mediated food poisoning known as the diarrhoeal and emetic syndromes. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringensis, have also been recognised as food poisoning bacteria of increasing concern, with reports of outbreaks of diarrhoeal or emetic food poisoning. This study involved a systematic ecological investigation of Bacillus species isolated from rice products, commonly associated with Bacillus emetic food poisoning, using cultural and molecular methods. A centrifugation-plating method, more sensitive than the conventional spread plating method, was developed and used to determine the occurrence and biodiversity of Bacillus species in rice, a well known source of B. cereus. Eight different Bacillus species, B. cereus/B. thuringiensis, B. mycoides, B. subtilis/B. mojavensis, B. licheniformis, B. pumilus, B. sphaericus/B. fusiformis and B. megaterium, as well as Paenibacillus species, identified by partial rDNA sequencing, were isolated from raw (uncooked) and cooked rice products. The diversity of the isolates at the subspecies (strain) level was investigated using the RAPD-PCR typing technique, which proved to be useful for differentiating strains of bacilli, revealing broad diversity among the strains. Generally, different genotypes were found in raw and cooked rice, with some isolates of the same RAPD pattern found in both raw and cooked rice. The toxigenic potential of Bacillus isolates were also determined by molecular and immunological analysis as well as an MEKC method, developed in this study for quantitative analysis of the emetic toxin, cereulide. The results revealed that most isolates from the B. cereus group were potentially or actually toxigenic and some isolates were able to produce both diarrhoeal and emetic toxins. Other Bacillus species outside the B. cereus group were also shown to produce cereulide.

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27

Wilson, Ian Gerald. "Detection of Staphylococcus aureus by DNA hybridization." Thesis, Queen's University Belfast, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335445.

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28

McDermid, Ann Sheena. "The influence of pH on the survival and pathogenicity of Salmonella enteritidis phage-type 4." Thesis, Open University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264476.

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29

Goeksoy, E. O. "Decontamination of poultry meat by intense heat treatment." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297810.

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30

Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

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31

Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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32

Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

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33

Currie, Janet Elizabeth. "Joint modelling of point process and geostatistical measurement data." Thesis, Lancaster University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268124.

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34

Orsburn, Benjamin. "Factors Affecting the Heat Resistance of Clostridium perfringens Spores." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/27697.

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The bacterium Clostridium perfringens is a gram-positive anaerobe responsible for many diseases in man and other animals, the most common of which is acute food poisoning (AFP). It is estimated that nearly 240,000 cases of AFP occur each year in the U.S. The C. perfringens spore plays an important role in this infection. The heat resistance of the spore allows the organism to survive the cooking process, grow in the cooling food, and infect the victim. Despite the occurrence of this disease and the importance of the spore to this process, little work has been performed to determine how heat resistance is obtained and maintained by C. perfringens spores. In this work we study the spores and sporulation process of C. perfringens to determine what factors are most important in the formation of a heat resistant spore. We analyzed the spores produced by nine wild-type strains, including five heat-resistant food poisoning isolates and four less heat-resistant environmental isolates. We determined that threshold core density and a high ratio of cortex peptidoglycan relative to germ cell wall were necessary components of a highly heat-resistant spore. In order to test these observations, we constructed two mutant strains. The first could not achieve the necessary level of core dehydration and rapidly lysed in solution. The second mutant had a reduced amount of cortex relative to germ cell wall, and suffered a corresponding decrease in heat resistance as compared to our wild-type strains. The mutant strains supported the observations drawn from our wild-type strains. Dipicolinic acid is a major component of bacterial spores and is necessary for spore heat resistance. The Cluster I clostridia, including C. perfringens, lack the known DPA synthase operon, spoVF. We developed an in vitro assay for detecting DPA synthetase activity and purified the active enzyme from sporulating C. perfringens crude extract and identified the proteins with mass spectrometry. These results identified the electron transfer flavoprotein alpha chain (EtfA) as the DPA synthase of C. perfringens. Inactivating the etfA gene in C. perfringens resulted in a strain that could begin, but not complete, the sporulation process and produced dramatically lower amounts of DPA than the wild-type. The purified enzyme was shown to produce DPA in vitro and utilized FAD as a preferred cofactor. The results of this research may lead to future techniques to decrease the occurrence of the diseases caused by C. perfringens spores and treatments which may carry over to the diseases caused by similar organisms.
Ph. D.

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35

Ting, Wei-tsyi. "Studies on the death, injury, repair of injury, and the detection of Salmonella subjected to freezing and thawing /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487267546984344.

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36

Juranovic, Lillian Regina 1962. "Determination of the toxic/mutagenic potential of toxins associated with ciguatera dinoflagellates." Thesis, The University of Arizona, 1989. http://hdl.handle.net/10150/277164.

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Toxic/mutagenic potentials of Gambierdiscus toxicus (GT) and Prorocentrum lima (PL) methanol extracts (CME) were determined using brine shrimp (Artemia salina), mouse, chicken embryo and Salmonella microsomal assays. PL-CME and GT-CME were toxic to shrimp and mice. Isolation and separation were accomplished using ether/water, hexane/methanol partition and butanol extraction. Toxic fractions were purified using column and thin layer chromatography (TLC). GT-CME showed low levels of mutagenic potential. For GT isolated fractions and PL-CME, no mutagenic effects were observed. Both CMEs showed embryotoxicity, with no teratogenic effects. Ether/methanol and water/butanol fractions showed shrimp toxicity. These fractions were purified by treatment with warm/cold acetone. Acetone insoluble precipitates were obtained. Ether soluble acetone filtrate (ESAF) and butanol soluble acetone precipitate (BSAP) showed shrimp and mouse toxicity. GT-BSAP produced temperature depression in mice. Three toxic isolates were obtained from PL-ESAF, four from GT-ESAF and one from both BSAPs columns. TLC preparative plates showed at least 12 toxic isolates for PL-ESAF, 8 for GT-ESAF and 4 for GT-BSAP.

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37

Ghosh, Abhinaba. "Molecular analysis of GerP and spore-associated proteins of Bacillus cereus." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/273545.

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Spores of various strains of Bacillus cereus are the causative agents of emetic and diarrheal foodborne illnesses. Typically, spores will survive thermal treatments that destroy vegetative cells, and then go on to germinate to form the vegetative cells that are associated with toxin production. The spore has to germinate in order to develop into the vegetative cells that produce toxins, hence a thorough understanding of the proteins and molecular mechanisms that underpin spore germination are of great significance from spore control perspectives. A major objective of this thesis was to use molecular genetic and fluorescence microscopy techniques to characterise the location and function of the GerP proteins in Bacillus cereus 14579. The GerP proteins have been identified from mutagenesis studies across the Bacilli as being implicated in spore germination, most likely by impacting upon the permeability of the spore coat. Data presented in this thesis reveal that the various GerP proteins all localise to the same inner-coat vicinity within the spore, as determined via the super-resolution ellipsoid localisation microscopy technique. The study also reveals that only the GerPA protein is required for the localisation of the other GerP proteins in the developing spore. A number of other coat and or germination associated proteins in B. cereus 14579 were examined in the course of this work. These include the GerN and GerT antiporters, which are both shown to have an involvement in inosine mediated spore germination in this strain. However, hypothetical interactions between antiporter proteins and the ‘linker-like’ N-terminal domain of the GerIA inosine-responsive germinant receptor protein appear unlikely since spores engineered with a truncated GerIA receptor subunit germinate normally. The protein encoded at locus BC1245 was also examined in this work, since it too had been implicated in spore germination. Data presented in this thesis indicate that this is not the case, and that the protein is a component of the spore coat. Overall, the work conducted in this project contributes to knowledge of spore assembly, spore structure and mechanisms that underpin germination, which ultimately, should permit the development of improved methodologies for spore control.

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38

Malherbe, WF. "Die gehalte van ondersoeke en die institusionele oordra van data oor aanmeldbare voedselvergiftigingsuitbrake." Thesis, Cape Technikon, 1997. http://hdl.handle.net/20.500.11838/801.

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Thesis (MTech(Environmental Health)--Cape Technikon, Cape Town,1997
The study project researched the quality of the investigations and the institutional transfer of data regarding notifiable food poisoning outbreaks reflected in "the study region", that is to say North-, East- and Western Cape Provinces. In comparing the data of the central-, provincial- and local governments' total notifiable food poisoning outbreaks notifications for specific local areas, problems relating to incomplete and poor data, poorly completed reports and ignorance of health workers re notifiable medical conditions were identified. Various conclusions and recommendations were made for "the purpose of future improvements.

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39

Harry, Kathryn Helene. "Sporulation and enterotoxin regulation by sigma factors in Clostridium perfringens." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/42517.

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Clostridium perfringens is a leading cause of food poisoning annually in the United States. Ingested C. perfringens vegetative cells respond to the acidic conditions of the stomach by initiating sporulation. The process of sporulation is essential in the formation of an enterotoxin (CPE) that is responsible for the symptoms of acute food poisoning. During sporulation, the cell must differentiate into the mother cell and the forespore. Studies in Bacillus subtilis have shown that gene expression during sporulation is compartmentalized, with different genes expressed in the mother cell and the forespore. The cell-specific RNA polymerase sigma factors coordinate the development of the differentiating cell. These sigma factors are Ï F, Ï E, Ï G, and Ï K. The C. perfringens cpe gene, encoding the enterotoxin CPE, is transcribed from three promoters, P1, P2, and P3. P2 and P3 were previously proposed to be Ï E-dependent, and P1 was proposed to be Ï K-dependent based on consensus recognition sequences. In this study, mutations were introduced into the sigE and sigK genes of C. perfringens. In the sigE and sigK mutants, promoter fusion assays indicated that there was no transcription of cpe in either mutant. We also determined through transcriptional analyses that Ï E-associated RNA polymerase and Ï K-associated RNA polymerase co-regulate the transcription of each other. RT-PCR analyses indicated that Ï K is a very early acting sigma factor. The evidence provided here shows that the regulation of sporulation in C. perfringens is not the same as it is in B. subtilis, as previously proposed.
Master of Science

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40

Amaro, Emerson Clayton 1988. "Avaliação da qualidade microbiológica de alimentos prontos para consumo e ambientes em creches da rede pública de Campinas/SP." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254591.

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Orientador: José Luiz Pereira
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Várias doenças são transmitidas por alimentos e existem grupos de indivíduos mais vulneráveis,em especial as crianças, sendo desta forma prioridade nas ações de atenção à saúde. Segundo a Organização Mundial da Saúde (OMS), ocorrem mais de 1,8 milhões de mortes de crianças com menos de cinco anos de idade devido ao consumo de alimentos contaminados. Os agentes etiológicos mais frequentes em surtos no Brasil são a Salmonella spp, Staphylococcus aureus, Escherichia coli, Bacillus cereus e Clostridium perfringens. Desta forma essa pesquisa teve o intuito de avaliar se os alimentos prontos para consumo servidos nas creches em Campinas (SP) cumprem os requisitos exigidos pela legislação. A pesquisa foi realizada em quatro creches na cidade de Campinas/SP (em diferentes regionais), escolhidas por sorteio com o auxílio da Coordenadoria de Vigilância em Saúde de Campinas. Foram analisados alimentos prontos para o consumo servidos para crianças de 1 a 4 anos, sendo a refeição escolhida o almoço, também foram analisados superfícies, utensílios e mãos de manipuladores. Quanto a contagem de coliformes termotolerantes, Staphylococcus coagulase positiva e contagem de aeróbios mesofilos, essas amostras foram coletados com auxilio de swab estéreis. As análises nos alimentos constataram que 97% dos alimentos estão dentro dos limites estabelecidos, 6,6% das amostras apresentaram presença de coliformes termotolerantes, sendo que 3,3% das amostras apresentaram presença de E.coli. A pesquisa de Staphylococcus coagulage positiva nos alimentos indicaram que 3,3% das amostras continham esse tipo de micro-organismo, mas em baixa contagem, estando dentro do permitido pela legislação. As analises de superfícies, utensílios e mãos de manipuladores apresentaram contagem de coliformes termotolerantes <3 NMP/g, para contagens de Staphylococcus coagulase positiva, 61% da amostras apresentaram presença destes microorganismos e para contagens de aeróbio mesófilos, 100% das amostras apresentaram valores superiores aos estabelecidos pela Associação Americana de Saúde Publica (APHA). Com os resultados apresentados no presente estudo, fica evidente a necessidade de melhorar as condições higiênico-sanitárias do ambiente de preparo dos alimentos e dos manipuladores dos alimentos
Abstract: Several diseases are transmitted by food and there are groups of individuals that are more vulnerable than others, especially children, thereby being priority actions in health care. According to the World Health Organization (WHO), there are more than 1.8 million deaths of children under the age of five due to consumption of contaminated food. The most common etiologic agents in outbreaks in Brazil are Salmonella spp, Staphylococcus aureus, Escherichia coli, Bacillus cereus and Clostridium perfringens. Therefore this study aimed to assess whether the ready to eat foods served in child care centers in Campinas (SP) meet the requirements mandated by the legislation. The research was conducted in four kindergartens in the city of Campinas / SP (in different regional), chosen at random with the assistance of the Coordinator for Health Surveillance of Campinas. We analyzed food ready for consumption served to children aged 1 to 4, for lunch. Analyses of surfaces, utensils and hands of the manipulators, as well as the counting of thermo tolerant coliforms, coagulase positive Staphylococcus and mesophilic aerobic were also carried out. These samples were collected with the aid of sterile swabs. Our results showed that 97% of analyzed food are within established limits, 6.6% of the samples showed the presence of fecal coliform, and 3.3% of the samples showed the presence of E.coli. As for coagulase positive Staphylococcus, 3.3% of the samples contained this type of micro-organism,but in low count, being within the permitted limits. The analysis of surfaces, utensils and hands of the handlers showed fecal coliform <3 MPN / g, 61% of the samples showed the presence of coagulase positive Staphylococcus and for mesophilic aerobic 100% of the samples had higher numbers than those established by the American Association of Public Health (APHA). With the results presented in this study, the need to improve the hygienic-sanitary conditions of the environment of food preparation and also of the food handlers is evident
Mestrado
Ciência de Alimentos
Mestre em Ciência de Alimentos

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Tian, Li, and 田理. "Toxicological effects and mechanisms of selected foodborne toxins in medaka and zebrafish models." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/197111.

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Foodborne toxins include a variety of biologically produced toxins and process-induced toxicants. Among them, marine algal toxins in polluted seafood can induce serious harmful effects on human, while heat-induced toxicants remain in a wide range of food and chronically affect health. In this present study, several representative toxins from these two categories were selected and studied, they are, brevetoxins (PbTxs), saxitoxin (STX) and acrolein (ACR). During past decades, the molecular actions of these toxins have been well studied, however, their effects and mechanisms corresponding to their sublethal toxicity in vivo still need more investigation. Therefore, in our current study, we adopted medaka fish (Oryzias melastigma) and zebrafish (Danio rerio) as models to study the toxicological responses and pathways of these selected toxins at the molecular and cellular level. In the first part of study, the targeted organs of medaka fish, gills and brains, were studied in medaka fish after exposure to the sublethal level of PbTx-1, the most potent neurotic shellfish poisoning (NSP) toxin. Facilitated by the two-dimensional electrophoresis (2-DE) and matrix-assisted laser desorption/ ionization tandem time-of-flight mass spectrometry (MALDI TOF/TOF MS), proteins affected by PbTx-1 in these organs were identified, including myosin like proteins, aldose reductase, gelsolin and keratin. Collectively, the proteins altered after exposure suggested the altered calcium ion binding process, and dysfunction in cytoskeleton assembly and metabolism. After successfully applying the fish model and proteomic approaches in the NSP toxin study, we put emphasis on the developmental toxicity of foodborne toxins, as children are more sensitive and vulnerable to foodborne toxins. Among the marine algal toxins, paralytic shellfish poisoning (PSP) toxins are the commonest and most lethal ones with STX as the most potent PSP toxin. Therefore, we examined the developmental effects of STX using medaka model. By exposing medaka embryos from the early blastula stage onwards, which covered the main developmental stage of the central nervous system and somites, we found newly hatched medaka fish exhibit abnormal growth with longer body length and relatively smaller yolk sac size. High cell proliferation, neuron development, and metabolism were confirmed by whole-mount immunostaining and 2-DE. In summary, STX disturbs the normal growth of medaka embryos probably by affecting the metabolic rate in the exposed medaka embryos. Opposite to STX, after exposure to ACR, a pollutant that ubiquitously exists in food and environment, the zebrafish exhibited delayed development. ACR is a known glutathione (GSH) depleting factor and oxidative stress inducer. Apart from developmental retardance, increased reactive oxygen species (ROS) and inflammation were found in newly hatched zebrafish, suggesting the developmental delay may be partly related to the ACR-induced oxidative stress. In summary, findings from the present study highlighted the molecular responses and possible pathways of some selected foodborne toxins. Developmental effects and toxicity were also found after exposing to both the biologically produced toxin and the heat-produced toxicant. Our current study makes contributions to the knowledge on the hazardous effects of foodborne toxins in vivo, and provides useful information for the further study on the human health.
published_or_final_version
Biological Sciences
Doctoral
Doctor of Philosophy

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Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

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Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been updated. The only abattoir was closed in 2003; the country thus has no formal abattoir. Meat is imported and also informally slaughtered and sold illegally. This study investigated the risk of food-poisoning and zoonoses related to the sale of meat slaughtered informally. It included the extent of the illegal and informal market. In Lesotho, informal slaughter for home consumption is legal but the meat may not be sold (Kingdom of Lesotho, 1972). The methods used in this study included investigation of the number and location of outlets for informally slaughtered meat in Lesotho. Samples of meat were taken both at informal markets and from imported meat sold at commercial supermarkets. Multistage random sampling was used where the first stage was the district and the second stage was the butcher shops. As a control, samples of legally slaughtered inspected meat were taken from a supermarket in South Africa. These samples were sent for bacteriological examination which included coliform counts and isolation of possible pathogens. It was found that 40 informal butcheries existed that were selling mainly illegal meat as well as imported legally slaughtered meat. In addition, the commercial supermarkets (n=4) were selling legally imported meat. Geographical coordinates were taken of the existing informal markets and the number of informal butcheries in those markets. This was recorded as a Geographical Information Systems (GIS) map. This map will be used by the veterinary public health and epidemiology sections of Lesotho to monitor informal sales in future, in order to improve the quality of meat sold to Lesotho citizens and prevent food-poisoning by meat products. Samples of meat from local informal butchers (n=100) that were submitted for bacteriological culture (n=100) showed that 63% had coliform counts that were unacceptably high and indicated poor meat hygiene. In comparison, imported meat obtained from animals slaughtered at registered abattoirs in South Africa and transported to supermarkets in Lesotho, had acceptable levels (Total plate count of > 5) It was thus concluded that there is an urgent need for improvement in slaughter and meat inspection methods in both rural and urban areas of Lesotho. The state (both central and local Government) has an important role to play in human and animal health and food safety in the country and strategies must be developed for this. These will include training of veterinary and extension staff as well as butchers, in both the formal and informal markets, on slaughtering procedures and sanitation. In addition, they should facilitate the construction and rehabilitation/upgrading of the existing slaughter slabs in both rural and urban areas of the country, focusing on the main towns not to affect the tourism industry. Lastly, an emphasis should be placed on review of the abattoir regulations, implementation of policies on slaughter procedures and products those that are fit for human consumption, as a way of preventing meat-borne zoonotic diseases, to reduce risks of infection to consumers and to protect meat handlers. Careless handling of waste such as offal, blood and effluent during slaughter can also result in zoonoses and environmental degradation and this should also be addressed. Copyright
Dissertation (MSc (Veterinary Science))--University of Pretoria, 2009.
Paraclinical Sciences
unrestricted

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Rösemann, G. M. "Analysis of pyrrolizidine alkaloids in Crotalaria species by HPLC-MS/MS in order to evaluate related food health risks." Electronic thesis, 2006. http://upetd.up.ac.za/thesis/available/etd-08032007-170633/.

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Sun, Bin. "Essays on environmental economics and resource management." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1180553781.

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Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry." Thesis, n.p, 2000. http://ethos.bl.uk/.

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Lok, Wai-shing. "The food health policy of Hong Kong SAR Government." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23530145.

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HAMAJIMA, NOBUYUKI, KOUTARO TOMITA, YUKAKO HINOHARA, and NOBUYUKI KATSUDA. "STRUCTURE AND ROLES OF PUBLIC HEALTH CENTERS (HOKENJO) IN JAPAN." Nagoya University School of Medicine, 2011. http://hdl.handle.net/2237/14916.

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Fonte, Ângela Isabel Espinha da. "Queijo de coalho do sertão Alagoano: enterotoxigenicidade de S. aureus pela reacção em cadeia polimerase (PCR)." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4164.

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Mestrado em Engenharia Alimentar - Biotecnologia Microbiana - Instituto Superior de Agronomia
Staphylococcal enterotoxins (SE) are emetic toxins and are one of the main causes of food poisoning in humans. It is known that about 95% of staphylococcal food poisoning outbreaks are caused by SE types SEA to SEE. In this study, to investigate the distribution of staphylococcal enterotoxin genes (sea to see) in Staphylococcus aureus, 40 isolates obtained in Alagoas-Brazil from “coalho” cheese were analyzed by PCR. All S. aureus isolates were found to be positive for one or more se genes. Among the 40 isolates of S. aureus positive by PCR, the genotypes found were sea (32.5%), seb(22.5%), sec (42.5%), sed (25%), see (42.5%) and associations sea+sec (15%) and sec+see (30%). During this work, in seven samples of “coalho” cheese, obtained from four different industrial brands of sertão Alagoano the occurrence of S. aureus, Salmonella spp., Listeria and microorganisms indicators of fecal contamination was also determined. All of the samples were positive to coagulase positive staphylococci, and three samples (42.9%) were positive for Salmonella spp.. Regarding the contamination by total coliforms, all samples showed values above the limits established in the Brazilian legislation and 57.1% presented fecal coliforms. Such values are alarming since the majority of the analyzed products were inappropriate for consumption.

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Mamprim, Filho Adel [UNESP]. "Enterotoxinas de Staphylococus coagulase positiva e negativa isoladas das fossas nasais e mãos de manipuladores de alimentos." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/98321.

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Os manipuladores são importantes peças na qualidade dos alimentos, podendo ser causadores de intoxicações de origem alimentar, pela introdução de patógenos nos alimentos durante o processamento, distribuição e manipulação. As fossas nasais têm sido relatadas como a fonte mais importante de disseminação de Staphylococcus enterotoxigênico, seguido pelas mãos dos manipuladores. Nesse trabalho pesquisou-se a presença de estafilococos coagulase negativa e positiva em 3 cozinhas industriais diferentes entre 82 manipuladores de alimentos, onde foram analisados os esfregaços de fossas nasais e das mãos, com isolamento e identificação de 62 cepas coagulase-negativa (75,6%) e 20 cepas coagulase-positiva (24,4%). A prevalência dos isolados foi de 20 (24,4%) para S. aureus, 37 (45,1%) para S. warneri, 23 (28%) para S. epidermidis e 1 (1,2%) para as espécies S. capitis e S. xylosus.Os genes das enterotoxinas estafilocócicas A, B, C, D, E, G, H, I e J foram pesquisados pela PCR e entre as 20 cepas de Staphylococcus coagulase positiva, 19 (95%) foram positivas para um ou mais genes que codificam para as diversas enterotoxinas pesquisadas. O número de ECN produtores de enterotoxinas foi alto, de 46,8% (29 cepas positivas). Considerando-se todas as enterotoxinas, independente da espécie de Staphylococcus, o tipo mais comum foi a do tipo A, sendo observada em 17 cepas (35,4%) desse gênero, seguida por SEH e SEJ, ambas com 14 isolados (29,2%), SEG, sendo produzida por 13 cepas (27,1%), SEI, por 11 (22,9%) e SEE, SEB e SEC, por 7 (14,6%), 6 (12,5%) e 5 (10,4%), respectivamente. A SED não foi observada. A pesquisa das novas SES aumentou consideravelmente a porcentagem de cepas exterotoxigênicas dos dois grupos, aumentando assim, o potencial patogênico desse grupo de bactérias O papel dos ECN deve ser revisto e sua importância, reconhecida, pois, sempre foram considerados contaminantes de alimentos, sem despertar a atenção.
The food handlers are important parts in the quality of foods, being able to cause foodborne disease, by the introduction of pathogens during the processing, distribution and manipulation of foods. Nasal cavities are the most important source of dissemination of enterotoxigenic Staphylococcus, followed by hands. The aim of this study was search negative and positive coagulase Staphylococcus in 82 food handlers distributed among three different industrial kitchens, analyzing nasal and hands swabs, with isolation and identification of 62 coagulase-negative (75,6%) and 20 coagulase-positive strains (24,4%). The prevalence was of 20 isolated (24,4%) for S. aureus, 37 (45,1%) for S. warneri, 23 (28%) for S. epidermidis and 1 (1,2%) for S. xylosus and S. capitis. Staphylococcal enterotoxins genes (A, B, C, D, E, G, H, I e J) had been searched by PCR. In 20 positive coagulase Staphylococcus, 19 (95%) were positive for one or more genes. The number enterotoxigenic ECN was high (46,8%). Considering all enterotoxins, independent of the species of Staphylococcus, the more common was SEA (35,4%), followed for SEH and SEJ, both with 14 strains (29,2%), SEG, being produced by 13 isolates (27,1%), SEI (22,9%) and SEE, SEB and SEC, for 7 (14,6%), 6 (12,5%) and 5 strains (10,4%), respectively. The SED was not observed. The detection of new SES increased the number of enterotoxigenic isolates in both groups, with the growing of pathogenic potential in this genus. The paper of ECN should be reviewed and its importance, recognized, because, had been always considered as contaminants of foods, without pay attention.

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Shivers, Sean Alexander. "Utilizing Food Safety Knowledge in Comprehensive Patient Care Among Harlem Hospital Physicians." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7746.

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According to the World Health Organization (WHO), people throughout the world become sick every year from consuming contaminated foods, which impacts countries’ socioeconomic development, straining their healthcare system, travel and tourism, and foreign trade markets. To help alleviate the impact foodborne illness (FBI) has on society, scholars suggest physicians incorporate food safety in their standard work practice. The purpose of this study was to determine if Harlem Hospital physicians utilized food safety knowledge in comprehensive patient care with a diagnosis of FBI, in addition to how physicians passed this food safety information onto the patient. A qualitative methodology using an interpretive description approach was used to determine 52 physicians' utilization of food safety accompanied by Slotnick four-stage theory of physician’s learning as the study’s theoretical foundation. The study found that Harlem Hospital medicine and ICU physicians were more knowledgeable in FBI than other hospital physicians, and even though physicians’ definitions of FBI were different, all physicians' answers corresponded with the behaviors of clean, separate cook and chill. The research concludes Harlem Hospital physicians know how to diagnose and treat patients with FBI, and physicians acquired their knowledge of food safety through multiple resources. The study also found the physicians do not always include food safety in comprehensive patient care. However, all physicians agreed patients should be educated in food safety to prevent its reoccurrence. When physicians provide education at the bedside, this may help increase patient awareness in food safety, reducing hospital readmission rates, leading to a positive social change.

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