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

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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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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2

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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5

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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6

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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7

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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8

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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10

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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11

TATSUNO, YUKIHARU. "Food poisoning by Salmonella from sandwiches." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 35, no. 5 (1994): 564–66. http://dx.doi.org/10.3358/shokueishi.35.564.

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12

Leaver, Marilyn. "Salmonella: A villain in ‘food poisoning’." Collegian 4, no. 3 (January 1997): 36–37. http://dx.doi.org/10.1016/s1322-7696(08)60242-5.

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13

Allen, Karen D., and Elisabeth J. Ridgway. "Eggs, recipes and Salmonella food poisoning." Journal of Public Health 16, no. 4 (December 1994): 491–92. http://dx.doi.org/10.1093/oxfordjournals.pubmed.a043036.

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14

Norris, P. G. "Meningism following Salmonella virchow food poisoning." Postgraduate Medical Journal 62, no. 729 (July 1, 1986): 621–22. http://dx.doi.org/10.1136/pgmj.62.729.621.

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15

Holmes, Susan. "FOOD POISONING & ITS PREVENTION." Nutrition & Food Science 85, no. 2 (February 1985): 14–16. http://dx.doi.org/10.1108/eb059056.

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16

Duguid, J. P., and R. A. E. North. "Eggs and salmonella food-poisoning: an evaluation." Journal of Medical Microbiology 34, no. 2 (February 1, 1991): 65–72. http://dx.doi.org/10.1099/00222615-34-2-65.

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17

Nakano, Takashi, Kyouichi Nakanishi, Hiroyuki Ohashi, Mariko Araki, Toshiaki Ihara, Hitoshi Kamiya, Yoshito Iwade, Akinori Yamauchi, and Akira Sugiyama. "Invasive food poisoning caused by Salmonella oranienburg." Pediatrics International 44, no. 1 (February 2002): 106–8. http://dx.doi.org/10.1046/j.1442-200x.2002.01483.x.

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18

Chun, Byung-Chul. "Strategies for Prevention of Food Poisoning." Journal of the Korean Medical Association 50, no. 7 (2007): 606. http://dx.doi.org/10.5124/jkma.2007.50.7.606.

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19

SINGH, MANDEEP, AT KALGHATGI, K. NARAYANAN, KS RAO, and A. NAGENDRA. "OUTBREAK OF SALMONELLA FOOD POISONING AT HIGH ALTITUDE." Medical Journal Armed Forces India 54, no. 2 (April 1998): 96–98. http://dx.doi.org/10.1016/s0377-1237(17)30490-2.

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20

Evans, M. R., S. M. Parry, and C. D. Ribeiro. "Salmonella outbreak from microwave cooked food." Epidemiology and Infection 115, no. 2 (October 1995): 227–30. http://dx.doi.org/10.1017/s0950268800058350.

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SummaryFollowing a buffet meal served to six guests at a private domestic function, five of the guests and the host developed symptoms of food poisoning. Salmonella enteritidis phage type 4 (PT4) was isolated from all four individuals who submitted faecal samples for investigation. Leftover samples of a savoury rice dish consumed by all six ill persons contained 6×103/gm Salmonella enteritidis PT4. The rice salad comprised boiled rice, raw carrots, eggs, cheese and curry powder. The curry powder and remainder of the pack of six eggs were negative on microbiological analysis. The rice dish had been prepared by heating in a 500 W microwave oven with a rotating turntable on full power for 5 min. Although the hazards of inadequate microwave cooking are well recognized, this is only the second outbreak of food poisoning from microwave cooking to be reported.

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21

Saito, Hiroyuki. "Pitfalls in Prevention of Viral Food Poisoning." Japanese Journal of Food Microbiology 37, no. 3 (September 30, 2020): 126–31. http://dx.doi.org/10.5803/jsfm.37.126.

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22

Ogata, Mamoru, Kazutoshi Ago, Mihoko Ago, Hiroshi Nakashima, and Takahito Hayashi. "Food poisoning due to Salmonella Enteritidis – A case report." Legal Medicine 11 (April 2009): S533—S534. http://dx.doi.org/10.1016/j.legalmed.2009.01.089.

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23

Barrow, P. A., G. C. Mead, C. Wary, and M. Duchet-Suchaux. "Control of food-poisoning salmonella in poultry – biological options." World's Poultry Science Journal 59, no. 3 (September 1, 2003): 373–83. http://dx.doi.org/10.1079/wps20030024.

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24

MORI, Naoyo, Shunichi ARAKI, Kazuhito YOKOYAMA, and Takeshi ITO. "Effects of Temperature on Outbreaks of Salmonella Food Poisoning by Causative Food." Japanese Journal of Food Microbiology 16, no. 3 (1999): 187–91. http://dx.doi.org/10.5803/jsfm.16.187.

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25

Cartwright, K. A. V., and B. G. Evans. "Salmon as a food-poisoning vehicle-two successive salmonella outbreaks." Epidemiology and Infection 101, no. 2 (October 1988): 249–57. http://dx.doi.org/10.1017/s0950268800054169.

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SUMMARYGastroenteritis due to Salmonella montevideo occurred amongst guests attending two social functions held within 24 h, food for both having been provided by the same catering firm. Salmon was the most likely vehicle of infection in each case, although cross-contamination of other foods occurred. There were no deaths; four patients were admitted to hospital, one of whom underwent appendicectomy.A review of salmon-associated food-poisoning outbreaks suggests that fresh salmon is an infrequent cause of food poisoning in the United Kingdom. The two outbreaks described here resulted from a failure of simple kitchen hygiene measures at a time of high ambient temperatures. Some current cooking instructions for salmon are inadequate.

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26

Anderson, A. C. "Outbreak of Salmonella food poisoning at Junior World Rowing Championships." British Journal of Sports Medicine 30, no. 4 (December 1, 1996): 347–48. http://dx.doi.org/10.1136/bjsm.30.4.347.

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27

Boyd, J. F. "Pathology of the alimentary tract in Salmonella typhimurium food poisoning." Gut 26, no. 9 (September 1, 1985): 935–44. http://dx.doi.org/10.1136/gut.26.9.935.

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28

Hofer, Ernesto, and Eliane Moura Falavina dos Reis. "Salmonella serovars in food poisoning episodes recorded in Brazil from 1982 to 1991." Revista do Instituto de Medicina Tropical de São Paulo 36, no. 1 (February 1994): 7–9. http://dx.doi.org/10.1590/s0036-46651994000100002.

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The Salmonella serovars involved in 25 food poisoning episodes which occurred in the Southeast and South of Brazil from 1982 to 1991 were identified. The most frequently detected serotype was S. Typhimurium (13/25, 52%), and the food most frequently involved in the transmission of Salmonella was homemade mayonnaise. The need to set up a permanent program of epidemiologic alert for food poisoning is emphasized.

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29

North, Richard A. E., Jim P. Duguid, and Michael A. Sheard. "The quality of public sector food‐poisoning surveillance in England and Wales, with specific reference to salmonella food poisoning." British Food Journal 98, no. 2/3 (February 1996): 1–109. http://dx.doi.org/10.1108/00070709610118901.

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30

Ortega-Benito, J. M., and P. Langridge. "Outbreak of food poisoning due to Salmonella typhimurium DT4 in mayonnaise." Public Health 106, no. 3 (May 1992): 203–8. http://dx.doi.org/10.1016/s0033-3506(05)80537-2.

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31

Cummins, A. J., and W. A. Atia. "Bartholin's abscess complicating food poisoning with Salmonella panama: a case report." Sexually Transmitted Infections 70, no. 1 (February 1, 1994): 46–48. http://dx.doi.org/10.1136/sti.70.1.46.

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32

North, Richard. "The Prevention of Food Poisoning: A strategy for Deregulation." British Food Journal 96, no. 1 (February 1994): 29–36. http://dx.doi.org/10.1108/00070709410050610.

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33

PARRY, S. M., J. SLADER, T. HUMPHREY, B. HOLMES, Z. GUILDEA, and S. R. PALMER. "A case-control study of domestic kitchen microbiology and sporadic Salmonella infection." Epidemiology and Infection 133, no. 5 (April 29, 2005): 829–35. http://dx.doi.org/10.1017/s0950268805004371.

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The microbiology of domestic kitchens in the homes of subjects who had suffered sporadic Salmonella infection (cases) was compared with control domestic kitchens. Case and control dishcloths and refrigerator swabs were examined for the presence of Salmonella spp., total Enterobacteriaceae counts and total aerobic colony counts. Salmonella spp. were isolated from both case and control dishcloths and refrigerators but there were no significant differences between the two groups. Colony counts were similar in case and control dishcloths and refrigerator swabs. There was no relationship between the total counts and presence of Salmonella. There was no evidence that cases of Salmonella infection were more likely to have kitchens which were contaminated with these bacteria or have higher bacterial counts than controls. Total bacterial counts were poor indicators of Salmonella contamination of the domestic kitchen environment. Further factors which could not be identified by a study of this design may increase risk of Salmonella food poisoning. These factors may include individual susceptibility of the patient. Alternatively, sporadic cases of Salmonella food poisoning may arise from food prepared outside the home.

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34

Ling, Song Jing, Hassan Z., and Regina G. "Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation." Malaysian Journal of Social Sciences and Humanities (MJSSH) 6, no. 9 (September 10, 2021): 430–36. http://dx.doi.org/10.47405/mjssh.v6i9.956.

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Food borne diseases cause millions of deaths every year around the world. The major factors contributing to food borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers and students’ and food handlers’ poor knowledge of food hygiene are the factors that lead to food poisoning among school students. The objectives of this study are to: investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of food hygiene assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods.

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35

MURAMATSU, Kouichi, and Shuichi NISHIZAWA. "An Outbreak of Municipal Water-Associated Food Poisoning Caused by Salmonella Enteritidis." Journal of the Japanese Association for Infectious Diseases 66, no. 6 (1992): 754–60. http://dx.doi.org/10.11150/kansenshogakuzasshi1970.66.754.

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36

DOHTSU, Yasumasa, Tetsurou KANDA, Yukio KUSUMOTO, Takesi ISHIZAKI, Kunio TOMIMASU, and Shigeru KOHNO. "Clinical and Bacteriological Studies on Hospital Outbreak of Salmonella Enteritidis Food Poisoning." Journal of the Japanese Association for Infectious Diseases 75, no. 2 (2001): 110–15. http://dx.doi.org/10.11150/kansenshogakuzasshi1970.75.110.

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37

NAKAJIMA, Hiroshi, Ritsuko OHATA, and Hideaki KARIYA. "A Rare Outbreak of Food Poisoning Caused by Salmonella enterica serovar. Oranienburg." Journal of the Japanese Association for Infectious Diseases 81, no. 3 (2007): 242–48. http://dx.doi.org/10.11150/kansenshogakuzasshi1970.81.242.

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M.Z., Nur Afifah, Asma' A., and Malina O. "Knowledge, attitude and practice regarding food poisoning and its prevention in Malaysia: a systematic literature review." Food Research 4, no. 6 (June 16, 2020): 1832–49. http://dx.doi.org/10.26656/fr.2017.4(6).145.

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Foodborne diseases, including food poisoning, are becoming a concern as the increasing prevalence of food poisoning and incidents worldwide. This study reviewed previous knowledge, attitudes and practices (KAP) studies on food safety and the prevention of food poisoning in Malaysia. This study also reviewed the behavioural evidence, similarities and differences of the KAP food safety and food poisoning prevention studies in Malaysia and provided an overview of the relationship between KAP level and the socio-demographic profile of the respondents. Sixteen studies covered from 2015 to 2020 (March 2020) were selected. Research was identified through Scopus and Web of Science as main databases and manual searching in Science Direct, PubMed and Springer-Link as the electronic database with Google Scholar as search engines. The journal (research articles) within last five years from 2015 to March 2020, the published articles are easily accessible for researchers, open access with full text, the language was limited to English, and research studies that were done in Malaysia. Knowledge was the most influential factor in the prevention of food poisoning. Ten articles reviewed showed that there was a good level, two studies showed a moderate level, and three studies reported a poor level of knowledge among respondents. For the attitude part, eight studies showed a positive attitude towards food safety attitudes and the prevention of food poisoning with a high level of satisfaction. However, one study had reported that there was a negative attitude to the prevention of food poisoning among respondents. For the practical part, six studies had a good level, two studies showed that there was an average score of food safely towards practices and food poisoning prevention, and one study reported that there were unsatisfactory food safety practices. In the reviewed studies, there was a positive association between KAP’s level of food poisoning prevention and its socio-demographic profile, including age, sex, ethnicity, education, income, work experience, and attending food safety and hygiene training. There is a need to improve knowledge, awareness and practice among the community on food safety due to the increase in foodborne disease cases in Malaysia.

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Cruickshank, J. G., and T. J. Humphrey. "The carrier food-handler and non-typhoid salmonellosis." Epidemiology and Infection 98, no. 3 (June 1987): 223–30. http://dx.doi.org/10.1017/s0950268800061975.

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The number of reported cases of food poisoning and food-borne disease continues to increase in most countries. The published figures are recognized as being only a small fraction of the true total and the problem is clearly both very large and international.Of the variety of micro-organisms responsible for outbreaks, Salmonella spp. are by far the most frequently incriminated and in the United Kingdom these organisms cause over 90% of cases (Epidemiology, 1986). The almost universal presence of these organisms in certain common foods, their ability to grow in a wide variety of foodstuffs over a substantial temperature range, the ease with which dissemination occurs from person to person and the prolonged period of excretion following recovery are the properties which, taken together, distinguish Salmonella spp. from other food-poisoning organisms. It is because of these characteristics that salmonellas are really the only food-poisoning organisms in which human beings as carriers pose potential problems as sources of outbreaks. This review is, therefore, confined to a consideration of the practical significance of the faecal carriage of salmonellas by asymptomatic food handlers, to an evaluation of the degree of risk, if any, that such a person may pose and to an assessment as to whether the time and money devoted to the investigation and exclusion of such persons is well spent.

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Kaminskyy, Vyacheslav, Oleg Shvets, and Yuliia Mudra. "Awareness of pregnant women about food safety principles in prevention of food poisoning." European Journal of Obstetrics & Gynecology and Reproductive Biology 234 (March 2019): e24-e25. http://dx.doi.org/10.1016/j.ejogrb.2018.08.206.

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PARRY, S. M., S. R. PALMER, J. SLADER, T. HUMPHREY, and THE SOUTH EAST WALES INFECTIOUS DISEASE LIAISON GROUP. "Risk factors for salmonella food poisoning in the domestic kitchen – a case control study." Epidemiology and Infection 129, no. 2 (October 2002): 277–85. http://dx.doi.org/10.1017/s0950268802007331.

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Domestic kitchen food handling risk factors for sporadic salmonella food poisoning are largely unknown. We compared food consumption and food handling practices, opportunities for cross contamination and refrigerator temperature control, in 99 households in South East Wales in 1997/8 with a case of salmonella food poisoning, and control households matched for electoral ward. On univariate analyses, cases were significantly more likely than control respondents to have purchased free-range eggs in the preceding week, and more likely than control households to have handled frozen whole chicken in the previous week, and to handle raw chicken portions at least weekly. In multivariate analysis, only consumption of raw eggs and handling free-range eggs were significant risk factors, independent of the age structure of the family and of the season.

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LAKE, I. R., I. A. GILLESPIE, G. BENTHAM, G. L. NICHOLS, C. LANE, G. K. ADAK, and E. J. THRELFALL. "A re-evaluation of the impact of temperature and climate change on foodborne illness." Epidemiology and Infection 137, no. 11 (April 17, 2009): 1538–47. http://dx.doi.org/10.1017/s0950268809002477.

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SUMMARYThe effects of temperature on reported cases of a number of foodborne illnesses in England and Wales were investigated. We also explored whether the impact of temperature had changed over time. Food poisoning, campylobacteriosis, salmonellosis, Salmonella Typhimurium infections and Salmonella Enteritidis infections were positively associated (P<0·01) with temperature in the current and previous week. Only food poisoning, salmonellosis and S. Typhimurium infections were associated with temperature 2–5 weeks previously (P<0·01). There were significant reductions also in the impact of temperature on foodborne illnesses over time. This applies to temperature in the current and previous week for all illness types (P<0·01) except S. Enteritidis infection (P=0·079). Temperature 2–5 weeks previously diminished in importance for food poisoning and S. Typhimurium infection (P<0·001). The results are consistent with reduced pathogen concentrations in food and improved food hygiene over time. These adaptations to temperature imply that current estimates of how climate change may alter foodborne illness burden are overly pessimistic.

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ODA, Takahiro, Takanobu KATSUKI, Makoto TSUBAKIMOTO, and Shu-ichi ZAITSU. "An Outbreak of Food Poisoning Caused by a Small Number of Salmonella Enteritidis." Japanese Journal of Food Microbiology 15, no. 3/4 (1998): 167–72. http://dx.doi.org/10.5803/jsfm.15.167.

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Baker, Deborah F., Edward Kraa, and Stephen J. Corbett. "A multi-state outbreak of Salmonella bredeney food poisoning: a case control study." Australian and New Zealand Journal of Public Health 22, no. 5 (October 1998): 552–55. http://dx.doi.org/10.1111/j.1467-842x.1998.tb01437.x.

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Evans, M. R., P. G. Hutchings, C. D. Ribeiro, and D. Westmoreland. "A hospital outbreak of salmonella food poisoning due to inadequate deep-fat frying." Epidemiology and Infection 116, no. 2 (April 1996): 155–60. http://dx.doi.org/10.1017/s0950268800052389.

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SUMMARYIn an outbreak of plasmid-free Salmonella enteritidis phage type 4 (PT4) food poisoning at a hospital for mentally handicapped people in July 1990, 101 residents and 8 staff were affected and a cohort study implicated beef rissoles cooked by deep-fat frying as the vehicle of infection (relative risk 2·92, 95% confidence interval 1·73–4·93, P ≪ 0·001). Replication of the cooking process demonstrated that the rissoles achieved core temperatures of only 48–60 °C despite external temperatures of 91–95 °C and an oil temperature of 142–154 °C. No residual food was available for microbiological testing but plasmid-containing S. enteritidis PT 4 was isolated in shell eggs from the hospital kitchen.

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Saikia, L., A. Sharma, R. Nath, G. Choudhury, and AK Borah. "Salmonella Weltevreden food poisoning in a tea garden of Assam: An outbreak investigation." Indian Journal of Medical Microbiology 33, no. 4 (2015): 503. http://dx.doi.org/10.4103/0255-0857.167347.

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ONO, Hiromi, Sakae IWAMOTO, Yoshinari AOKI, Ikuko TERADA, Yasuzumi YAMAMOTO, and Yasuzi NISHII. "An Outbreak of Food Poisoning due to Salmonella paratyphi-B (d-tartrate+) having Atypical Biochemical Property and Salmonella litchfield." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 26, no. 3 (1985): 295–99. http://dx.doi.org/10.3358/shokueishi.26.295.

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WOODBURN, MARGY J., and CAROLYN A. RAAB. "Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness." Journal of Food Protection 60, no. 9 (September 1, 1997): 1105–9. http://dx.doi.org/10.4315/0362-028x-60.9.1105.

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There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

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Bernardes, Nicole Blanco, Larissa De Souza Facioli, Maria Luzia Ferreira, Raissa De Moura Costa, and Ana Cristina Fonseca de Sá. "Intoxicação Alimentar: Um problema de Saúde Pública." ID on line REVISTA DE PSICOLOGIA 12, no. 42 (October 31, 2018): 894–906. http://dx.doi.org/10.14295/idonline.v12i42.1373.

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Este trabalho foi escrito devido a importância de apresentar maior conhecimento as pessoas, não somente da área da saúde, da importância do cuidado com os alimentos para evitar o aumento do número de ocorrência de casos de toxinfecção alimentar, principalmente pela Salmonella spp. Dentro da contaminação do alimento pode-se ter a infecção, intoxicação e a toxinfecção alimentar, nos três tipos há diversos fatores que facilitam a ocorrência desses casos, que vão desde a precariedade no saneamento básico até a falta de cuidado e fiscalização dos alimentos, Diferenciando intoxicação, de infecção e de toxinfecção alimentar, mostrar os alimentos, microrganismos e os sintomas mais frequentes, quais os meios de contaminação, o papel da vigilância sanitária, as buscas foram realizadas em duas bases de dados bibliográficos, sendo estes SciELO (Scientific Eletronic Libray Online) e Google Acadêmico,foram selecionados artigos do período de 1996 a 2018. FOOD POISONING A PUBLIC HEALTH PROBLEMAbstractThis work was published because of the importance of the people with the highest number of cases reporting food poisoning cases, especially Salmonella spp. Contamination of food can be an interference, poisoning and food poisoning, several, several factors that facilitate the absence of cases, ranging from a precariousness in basic sanitation to a lack of care and inspection of food, differentiation intoxication, of infection and food toxinfection, such as food, microorganisms and the most frequent symptoms, such as means of contamination, the role of sanitary surveillance, as the searches were exposed in two bibliographic databases, these being SciELO and Google Scholar, were included in the period from 1996 to 2018.

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Tsen, H. Y., H. H. Hu, J. S. Lin, C. H. Huang, and T. K. Wang. "Analysis of the Salmonella typhimurium isolates from food-poisoning cases by molecular subtyping methods." Food Microbiology 17, no. 2 (April 2000): 143–52. http://dx.doi.org/10.1006/fmic.1999.0284.

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