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Relevant bibliographies by topics / Salmonella food poisoning – Prevention

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Academic literature on the topic 'Salmonella food poisoning – Prevention'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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Journal articles on the topic "Salmonella food poisoning – Prevention"

1

NABBUT, NASSIM H. "The Salmonella Problem in Lebanon and Its Role in Acute Gastroenteritis1." Journal of Food Protection 56, no. 3 (March 1, 1993): 270–72. http://dx.doi.org/10.4315/0362-028x-56.3.270.

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The present report presents the available data on the first isolation, occurrence, and distribution of the unadapted group of salmonellae in various nonhuman sources in Lebanon. Salmonella typhimurium was the most predominant serotype in poultry. It is the leading serotype in its zoological distribution as it was isolated from 10 animal species. Other unadapted Salmonella isolates from poultry, listed according to their descending frequency, included Salmonella bareilly, Salmonella pullorum, Salmonella infantis, Salmonella oranienburg, and Salmonella aqama. Salmonella dublin was the most frequent in cattle followed by S. typhimurium. The four most common serotypes encountered in animal feed were Salmonella meleagridis, Salmonella tennessee, Salmonella Chester, and Salmonella seftenberg, whereas the most predominant Salmonella serotypes recovered from sewage effluent were Salmonella montevideo, Salmonella goetborq, Salmonella paratyphi B, Salmonella bovis-morbificans, Salmonella livingstone and Salmonella muenster. The latter was isolated from leftover poultry meat that was incriminated in four separate food poisoning outbreaks of gastroenteritis which occurred in different places in East Beirut. The same serotype was isolated from the stools of some of the affected patients. Some of the documented Salmonella gastroenteritis outbreaks in Lebanon are briefly reviewed. The prevention and control of human salmonellosis are discussed.

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Panico, M. G., F. Primiano, F. Nappi, and F. Attena. "An outbreak of Salmonella enteritidis food poisoning from a commercially produced cheese." Eurosurveillance 4, no. 4 (April 1, 1999): 47–48. http://dx.doi.org/10.2807/esm.04.04.00074-en.

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Nine suspected cases of food poisoning were reported from three hospitals to the epidemiology and prevention service (Servizio di Epidemiologia e Prevenzione - SEP) of the local health authority in Naples district (Azienda Sanitaria Locale, ASL NA 4) betw

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3

Cho, Eun-Suk, Seung Hyuk Lee, and Jong-Myon Bae. "A Salmonella-related foodborne outbreak in a snack bar in Jeju Province: an epidemiological investigation." Journal of Medicine and Life Science 18, no. 2 (August 31, 2021): 25–30. http://dx.doi.org/10.22730/jmls.2021.18.2.25.

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Many people reported suspected food poisoning after consuming food at the same snack bar on June 18, 2020. Thus, an in-depth epidemiological investigation was conducted to identify the infectious agent and establish additional food poisoning prevention measures. The study included people who reported to the local public health center after June 18 with acute gastroenteritis symptoms within 4 days of consuming food from the snack bar. The onset of symptoms and food items consumed by individuals were then investigated via phone calls and on-site visits. Afterward, the infectious agent was identified from human samples (stool or rectal swab) of four restaurant employees and 89 people and from environmental samples (materials, cooking utensils, and water). The analysis revealed that the incubation period ranged from 2 hours to 92 hours, with a median and mode of 16 hours and 12 hours, respectively. Moreover, the epidemic curve had a unimodal shape because of common exposure, which reached its peak on June 18. After monitoring for 8 days, which is more than twice the maximum incubation period of 92 hours, the end of the epidemic was declared on June 28 as no additional cases were reported. Analysis of human and environmental samples revealed Salmonella bareilly of the pulsed-field gel electrophoresis pulsotype SAPX01.017 as the causative agent. Therefore, it was concluded that the food poisoning outbreak was caused by S. bareilly.

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KITAMOTO, NORITOSHI, YOJI KATO, TAKASHI OHNAKA, MASAHARU YOKOTA, TOMOYUKI TANAKA, and KEISUKE TSUJI. "Bactericidal Effects of Konjac Fluid on Several Food-Poisoning Bacteria." Journal of Food Protection 66, no. 10 (October 1, 2003): 1822–31. http://dx.doi.org/10.4315/0362-028x-66.10.1822.

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In this study, the bactericidal effects of Japanese alkaline foods on food-poisoning bacteria were evaluated. Konjac is an alkaline food soaked in calcinated calcium (the pH of konjac fluid ranges from 11.42 to 12.53). Konjac fluids completely inactivated Escherichia coli, enterohemorrhagic E. coli O157:H7 and E. coli O26:H9, Salmonella Enteritidis, Vibrio parahemolyticus, and Staphylococcus aureus. The initial level of 6 log CFU/ml dramatically decreased after incubation with konjac fluid, and no viable gram-negative bacterium cells could be detected within 1 to 2 days and no viable S. aureus cells could be detected within 3 to 5 days. On the other hand, treatment with konjac fluid was also effective in reducing levels of spore-forming bacteria (Bacillus subtilis, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum type E and type A). At least a 4-log reduction of spore-forming bacteria was obtained in konjac fluid within 7 to 14 days. Vegetative cells were more susceptible to konjac fluid than spores were. When the initial cell count was 6 log CFU/ml, a few surviving spores remained for 60 to 90 days, but no spores could be detected after 120 days. When the initial count of spore-forming bacteria was 3 to 4 log CFU/ml, the cells considered vegetative were completely inactivated within 1 to 3 days. Repeated treatment with konjac fluid caused complete inactivation of spores in less than 1 to 3 days. Our studies indicate that konjac fluid, which has a long history of use in food, will control food-poisoning bacterial contamination during the production or preservation of konjac and other foods and has a preventive effect on bacteria that can cause severe disease at uniquely low levels.

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Santos, L. R. dos, A. R. Ribeiro, S. D. de Oliveira, L. B. Rodrigues, M. L. Flores, R. F. F. Lopes, and V. P. do Nascimento. "RAPD/PCR AND PHAGE TYPING OF SALMONELLA ENTERITIDIS ISOLATED FROM POULTRY AND FOOD POISONING OUTBREAKS." Arquivos do Instituto Biológico 75, no. 1 (March 2008): 91–94. http://dx.doi.org/10.1590/1808-1657v75p0912008.

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ABSTRACT Salmonella Enteritidis (SE) is an important pathogen, causing both food poisoning outbreaks in humans and economic losses to the poultry industry, being also widely spread in the environment. This work aimed to identify SE phage types and to standardize the Random Amplified Polymorphic DNA (RAPD) for evaluating SE isolates obtained from different origins. To do so, 238 SE strains were selected, of which 104 were isolated from broiler carcasses, 106 from food samples and human biological materials involved in food poisoning outbreaks and 28 from different poultry materials. Among these 238 SE isolates, 111 were phage typed, and 57.7% (64/ 111) corresponded to phage type (PT) 4, 32.4% (36/111) to PT 4a, 3.6% (4/111) to PT 6a and 0.9% (1/111) to PT 7, whereas 5.4% .6/111) of the strains were not typeable (RDNC, reacts but does not conform). After the standardization of amplification conditions, all 238 SE isolates were submitted to RAPD/PCR. Among these, 91.8% (217/238) were classified as pattern A. Twenty-one isolates were differentiated into four patterns and into seven subtypes with the use of primer 1254, and into four patterns and ten subtypes using primer OPB 17. The combination of phage typing and RAPD/PCR proved to be a useful tool in epidemiological investigations. RAPD/PCR can be easily used as a routine laboratory method, thus helping with the monitoring of SE isolates and contributing to the establishment of effective Salmonella Enteritidis control and preventive programs.

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MORI, MIHO, YOSHIKAZU SAKAGAMI, MEGUMI TANAKA, RYO INOUE, and TORU JOJIMA. "Analysis of the Relationship of Microbial Contamination with Temperature and Cleaning Frequency and Method of Domestic Refrigerators in Japan." Journal of Food Protection 83, no. 7 (June 23, 2020): 1234–40. http://dx.doi.org/10.4315/0362-028x.jfp-19-322.

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ABSTRACT Hygiene management of domestic refrigerators is an important aspect of food poisoning prevention. The aim of the present study was to confirm the relationship between microbial contamination and hygiene management by measuring microbial levels and investigating temperature and cleaning frequency and method of domestic refrigerators in Japan. We analyzed three internal sections (the egg compartment, bottom shelf, and vegetable drawer) of 100 domestic refrigerators in Japan. Salmonella, Listeria monocytogenes, and Yersinia enterocolitica were not found in any of the refrigerators, but coliforms and Escherichia coli were detected in more than one household, and Staphylococcus aureus was the most frequently isolated pathogen. The prevalences of these microorganisms had similar tendencies in all three sections sampled and were highest in the vegetable drawer. The temperature distribution in the refrigerators was also investigated, and a temperature >6.1°C (improper temperature) was found in 46.2% of the areas surveyed. Only 17% of the respondents cleaned their refrigerators monthly or more often, and this frequency was lower than that reported in other countries. Fifty percent of the respondents used only water to clean the refrigerator, 10% used only an alcohol or disinfecting wipe, and 8% used only a dry cloth. Although no significant correlations were found between microbial contamination and temperatures in refrigerators, correlations were found between microbial contamination and refrigerator cleaning frequency and/or method. To our knowledge, this is the first detailed survey concerning relationships between microbial contamination and hygiene management in domestic refrigerators in Japan. The data obtained can be used to promote food poisoning management in Japanese households. HIGHLIGHTS

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Brodovsky, V., and V. Kovbasenko. "ОБСІМЕНІННЯ САЛЬМОНЕЛАМИ ЯЛОВИЧИНИ І СВИНИНИ, ЯКІ НАДХОДЯТЬ В РЕАЛІЗАЦІЮ З ПРИСАДИБНИХ І ФЕРМЕРСЬКИХ ГОСПОДАРСТВ." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 18, no. 3(71) (October 16, 2016): 15–18. http://dx.doi.org/10.15421/nvlvet7104.

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Today in Ukraine, nearly all the meat that comes for sale on the agro–industrial markets, produced in farms and private households, where the conditions to receive it, unfortunately, do not guarantee its sanitary quality. Meat rarely get from sick animals are not always fulfilled the requirements for slaughtering and primary processing of carcasses, storage and transportation. Such violations may result in contamination of the slaughter of microorganisms, including salmonella, in turn, contribute to the occurrence of damage processes meat and risks of occurrence of food poisoning, and therefore is a threat to consumers.According to international requirements and the state «the minimum list of research ...» microflora content in meat rationed and microbiological research of meat and meat products are required. But in a state laboratories of veterinary–sanitary expertise in markets, livestock microbiologically investigate.Given the above, we examined the degree of contamination with salmonella carcasses of cattle and pigs that come for sale on the markets of agro farms and private households, salmonella. The study was carried out of the market. Mykolaiv. Research subject carcasses that passed veterinary and sanitary examination in terms of state laboratory of veterinary–sanitary examination of the market, the results of which were accepted for implementation.The results of our studies on pig carcasses 11.1% and 9.1% of carcasses of cattle that came to the market and were made to implement, isolated salmonella Worms for serological and biochemical properties were attributed to serovariantiv S. typhimurium (25.0% ), S. enteritidis (18.7%), S. cholera suis (37.5%) and S. raratyphi (18.7%).Further studies to determine the pathogenic properties of isolated cultures found that 93.7% of them are pathogenic properties inherent in varying degrees, and 18.7% of selected crops (serovarianty S. cholera suis and S. typhimurium) found a high degree of pathogenicity.Investigation of the thermal stability of isolated cultures set high temperature resistant crops serovariantiv S. cholera suis and S. typhimurium – death at a temperature of 90 °C drew after 10 minutes.Our results indicate that under the current system status monitoring safety of meat, there is no preventive aspect, required by international standards, and meat which is sold in the markets can be a source of food poisoning and salmonellosis etiology constitute a danger for the consumer.

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Kotelevich, V. A. "Ветеринарно-санітарна оцінка якості та безпеки харчових продуктів у Житомирському регіоні." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 19, no. 78 (April 12, 2017): 58–61. http://dx.doi.org/10.15421/nvlvet7812.

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The results of Veterinary Expertise of food according to Zhytomyr Regional State Veterinary Laboratory (2014–2015rr.) And state laboratories Veterinary Expertise of household markets. Zhytomyr and Zhytomyr region. The main reason for culling offal 2014–2015 gg. Were invasive disease, including 658 (3.45%) patients in the study Fasciolosis products of slaughter cattle, 5033 – echinococcosis (3.59%) and 413 (0.29%) – Metastrongillosis in pigs. In terms of safety and quality (content of toxic elements, pesticides, mycotoxins, antibiotics) sausage and cooked sausage highest, grade 1 and 2 met the regulatory requirements. For sanitary indicators in 4.4% of samples of meat products were isolated Escherichia coli in 11.1% – mesophilic aerobic and facultative anaerobic microorganisms. They can, under appropriate conditions, cause food poisoning, so sausage wares have been directed to disinfection by evaporation and translated into lower grades. We conducted bacteriological tests of meat samples availability of enterobacteria, MAFAnM (mesophilic aerobic and facultative anaerobic bacteria) and bacteria of the genus Salmonella immediately after slaughter showed that the number of microorganisms on the surface of the ink was: kind of Enterobacteriaceae 28,5 ± 1,1 × 105 CFU/cm2, mesophilic aerobic and optionally anaerobic microorganisms (MAPANM) – 38.8 ± 1.05 CFU × 103/cm2. Salmonella from carcass was not detected. The dairy product safety guarantor in Ukraine remains a system for monitoring sanitary hazards and residual amounts of toxic substances. In order to eliminate the risk of dangers to the consumer of dairy products, it is necessary to improve the control system of raw materials used for manufacturing products, according to safety indicators at all stages of production. Therefore, we consider it appropriate to draw the attention of specialists of veterinary medicine in the veterinary and sanitary conditions of milk and dairy products, gain control in government laboratories vetsanekspertizy household markets using antibiotics and in slaughtered animals to prevent a realization of substandard products, improve the sanitary condition of the storage and implementation of animal Products, prevention of invasive and non-contagious diseases in cattle and pigs.

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9

Mihok, Emőke, Éva György, and Endre Máthé. "The Carpathian lingonberry, raspberry and blackberry fruit extracts feature variable antimicrobial efficiency." Acta Agraria Debreceniensis, no. 1 (May 23, 2019): 27–32. http://dx.doi.org/10.34101/actaagrar/1/2365.

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Wild berry is an excellent source of phytonutrients and/or bioactive compounds associated with significant therapeutic properties, so that they have been utilized in folk medicine and traditional nutrition throughout centuries. Multiple health-promoting effects, such as anti-inflammatory, anti-diabetic, anti-heart and coronary disease properties were attributed to such wild berries. It has also been proved that berries could feature antimicrobial effects that could be of a great importance for the prevention of food-feed poisoning and fighting back antibiotic resistance. In this study, we investigated the antimicrobial properties of lingonberry (Vaccinium vitis-idaea), raspberry (Rubus idaeus) and blackberry (Rubus fruticosus) crude and ethanolic extracts prepared from fruits obtained from the spontaneous flora of Eastern Carpathian Mountains situated in Transylvania. The antimicrobial effect of crude and alcoholic extracts were assessed on four Gram-negative, five Gram-positive bacteria and one yeast species using the agar diffusion method. The studied bacteria can cause food or feed spoilage and foodborne diseases. Our results indicate the significant inhibitory effect of lingonberry extracts in the case of Gram-negative bacteria like Proteus vulgaris and Salmonella Hartford, while among Gram-positive bacteria the strongest inhibitory effect was observed for Bacillus species like B. cereus, B. subtilis, B. mojavensis and Micrococcus luteus. The raspberry and blackberry extracts featured milder inhibitory effects in the case of the studied bacteria species. Furthermore, we have studied the crude or ethanolic extract combinations associated antimicrobial effects synergistic/additive or antagonistic properties. Interestingly, the triple and double ethanolic extract mixes had stronger antimicrobial properties, whereas the crude extract mixes showed relatively reduced effects, if any. Our results indicate that the antimicrobial activity of studied fruit extracts obtained from wild berries can vary upon the applied extraction method and their combination formulae, so that all these considerations must be taken into account when such fruit extracts are considered for foodstuff development.

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Kunwar, R., Harpreet Singh, Vipra Mangla, and R. Hiremath. "Outbreak investigation: Salmonella food poisoning." Medical Journal Armed Forces India 69, no. 4 (October 2013): 388–91. http://dx.doi.org/10.1016/j.mjafi.2013.01.005.

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Dissertations / Theses on the topic "Salmonella food poisoning – Prevention"

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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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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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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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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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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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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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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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Ahirrao, Vaibhav Surendra. "Overview of safety practices in foods for Salmonella prevention." Kansas State University, 2013. http://hdl.handle.net/2097/16917.

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Master of Science
Department of Human Nutrition
Tonatiuh Melgarejo
It will be almost impossible to find a household or an informed consumer, completely oblivious to the health risks posed by foods. According to scientific estimates, 48 million cases of foodborne illness occur each year in the United States, causing 128,000 hospitalizations, 3,000 deaths, which costs $6.4-$77.7 billion in expenses by medical care and lost productivity. These illnesses pose a very big constant, perhaps growing, threat to a vast population. Salmonella is the most prevalent foodborne bacteria with more than 1.1 million cases annually in the United States. Increased international trade and distribution, rapid growth in antibiotic resistant bacteria, increase in the number of immunocompromised consumers and changes in agronomic and processing practices poses a very big challenge to monitor, contain and avoid foodborne outbreaks. This can result in contaminated food causing rapid, geographically widespread outbreak. In the wake of numerous recent foodborne illness outbreaks, this report focuses on current safety practices established by research and available to all the consumers. It studies a significant foodborne bacterium (Salmonella), its nature, significance, prevalence, mechanism of action, health risks and preventive safety measures. General food safety practices, to reduce or eliminate the risk, common to all the foodborne bacteria and specially Salmonella, include avoiding cross-contamination, thoroughly cooking foods to right lengths of time and temperature, washing fresh produce and fruits prior to consumption and storing foods at the right temperatures. Strict regulations in safe production, safe processing and consumer awareness is highly recommended. People participation is a must.

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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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Stadelman, Mary Selvarani. "Effect of glutaraldehyde on chicken drumsticks inoculated with various Salmonellae." 1985. http://hdl.handle.net/2097/27549.

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Books on the topic "Salmonella food poisoning – Prevention"

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Staff, United States Food Safety and Inspection Service Food Safety Education and Communications. Salmonella: Questions and answers. Washington, D.C.?]: USDA, Food Safety and Inspection Service, 1998.

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The recent salmonella outbreak: Lessons learned and consequences to industry and public health : hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred Tenth Congress, second session, July 31, 2008. Washington: U.S. G.P.O., 2008.

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Waltner-Toews, David. Food, sex, and salmonella: Why our food is making us sick. 2nd ed. Vancouver: Greystone Books, 2008.

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Russell, Scott M. Controlling salmonella in poultry production and processing. Boca Raton: Taylor & Francis, 2012.

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Waltner-Toews, David. Food, sex, and salmonella: The risks of environmental intimacy. Toronto: NC Press Ltd., 1992.

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The salmonella outbreak: The role of industry in protecting the nation's food supply : hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred Eleventh Congress, first session, March 19, 2009. Washington: U.S. G.P.O., 2012.

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The salmonella outbreak: The continued failure to protect the food supply : hearing before the Subcommittee on Oversight and Investigations of the Committee on Energy and Commerce, House of Representatives, One Hundred Eleventh Congress, first session, February 11, 2009. Washington: U.S. G.P.O., 2009.

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Massachusetts. Department of Public Health. Salmonella. Boston, MA: Massachusetts Dept. of Public Health, 1986.

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Salmonella. Philadelphia: Chelsea House Publishers, 2005.

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Bell, C. Salmonella. New York: John Wiley & Sons, Ltd., 2007.

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Book chapters on the topic "Salmonella food poisoning – Prevention"

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Merry, Greg. "Food hygiene and food handling." In Food Poisoning Prevention, 49–56. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_10.

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Merry, Greg. "Food preservation." In Food Poisoning Prevention, 17–19. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_4.

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Merry, Greg. "Bacterial food poisoning." In Food Poisoning Prevention, 22–32. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_6.

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Merry, Greg. "Introduction." In Food Poisoning Prevention, 1–2. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_1.

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Merry, Greg. "Decontamination — cleaning and sanitising." In Food Poisoning Prevention, 57–63. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_11.

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Merry, Greg. "Pest control." In Food Poisoning Prevention, 64–73. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_12.

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Merry, Greg. "Kitchen design and construction." In Food Poisoning Prevention, 74–79. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_13.

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Merry, Greg. "Food poisoning in the home." In Food Poisoning Prevention, 80–83. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_14.

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Merry, Greg. "Basic microbiology." In Food Poisoning Prevention, 3–10. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_2.

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Merry, Greg. "Factors affecting bacterial growth." In Food Poisoning Prevention, 11–16. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_3.

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