Journal articles: 'Salmonella food poisoning'

1

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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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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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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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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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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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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7

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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8

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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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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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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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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Chandra, Fifia, and Yanti Ernalia. "Analisis angka kuman pada makanan siap saji." MEDIA ILMU KESEHATAN 10, no. 1 (August 21, 2021): 36–44. http://dx.doi.org/10.30989/mik.v10i1.530.

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Background: Food poisonings in Indonesia mostly occurred in catering services. Salmonella sp., Campylobacter, Listeria, and E. coli are the types of bacteria that frequently cause food poisoning. Objective: The study aimed to detect Salmonella sp. on foods served in several restaurants. Methods: This research is a survey research with crossectional method. Selection of the restaurant was done by random sampling. There were 12 subdistricts and two restaurants were selected from each subdistrict in Pekanbaru, Riau, Indonesia. There were two types of foods consisted of animal and beans or vegetables, then 48 types of food from 24 Restaurants were obtained. The identification step was proceeded in Biochemical Laboratory of Health Polytechnic of Ministry of Health of Riau Province. This method was SNI 01-2332.2-1006 which was done with several steps of testing, namely pre-enrichment, enrichment, isolation and identification, and biochemical test. Data was presented in narration and univariate analysis for the frequency distribution of data. Results: In isolation and identification test steps on SS agar, there were 17 colonies found and suspected as Salmonella sp.. According to this data, it was found that 17 out of 48 (35,41%) of food samples in the restaurant contained bacteria. However, in the final steps of biochemical test there were 6 out of 48 total (12,5%) food samples contained Salmonella sp, and was found in 6 out of 24 restaurant (25%) and in 6 of 12 (50%) subdistricts. Foods that contained Salmonella sp. were rendang, chicken seasoning, tuna fish, vegetarian bak, fried shrimp, and grilled chicken Conclusion: Salmonella sp. found on foods served in several restaurants.

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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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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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Glynn, J. R., and D. J. Bradley. "The relationship between infecting dose and severity of disease in reported outbreaks of salmonella infections." Epidemiology and Infection 109, no. 3 (December 1992): 371–88. http://dx.doi.org/10.1017/s0950268800050366.

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SUMMARYThe relationship between size of the infecting dose and severity of the resulting disease has been investigated for salmonella infections by reanalysis of data within epidemics for 32 outbreaks, and comparing data between outbreaks for 68 typhoid epidemics and 49 food-poisoning outbreaks due to salmonellas. Attack rate, incubation period, amount of infected food consumed and type of vehicle are used as proxy measures of infecting dose, while case fatality rates for typhoid and case hospitalization rates for food poisoning salmonellas were used to assess severity. Limitations of the data are discussed. Both unweighted and logit analysis models are used.There is no evidence for a dose-severity relationship forSalmonella typhi, but evidence of a correlation between dose and severity is available from within-epidemic or between-epidemic analysis, or both, forSalmonella typhimurium, S. enteritidis, S. infantis, S. newport, andS. thompson. The presence of such a relationship affects the way in which control interventions should be assessed.

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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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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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18

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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Vidanovic, Dejan, Z. Sabo, Natasa Kilibarda, Mira Zivadinovic, Aleksandar Zarkovic, and Kazimir Matovic. "Resistance to antibiotics and genotype characteristics of Salmonella enterica subspecies enterica serovar Mbandaka isolated from poultry." Veterinarski glasnik 62, no. 5-6 (2008): 351–58. http://dx.doi.org/10.2298/vetgl0806351v.

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Salmonellas are one of the main zoonotic pathogens whose reservoirs are poultry, cattle and pigs. By means of the food chain salmonellas can be transferred to humans through contaminated food of animal origin. Multiresistant strains Salmonella are particularly dangerous since they can transfer genes of resistance to antibiotics to other microorganisms. Control of salmonellas primarily depends on a good surveillance system and knowledge of the strain types present in the epizootiologic area. In some geographical regions only a few Salmonella serotypes are usually of epidemiological importance. Due to the predomination of some serotypes and fagotypes, when an additional discrimination within serotypes and fagotypes is needed, DNA genotyping is used. In cases when it is necessary to compare the strains which caused the poisoning of patients, with strains isolated from food or animals, a highly discriminatory method is used - pulsed field gel electrophoresis (PFGE). Due to a high degree of discrimination the results of PFGE testing enable decision making with a higher degree of certainty in epizootiologic and epidemiologic research work. The aim of this testing was to determine the antibiotics resistance and genotype characteristics of Salmonella enterica subsp. enterica serovar Mbandaka isolated from poultry from some areas of the territory of Serbia.

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Bouchriti, Youssef, Belkacem Kabbachi, Abderrahmane Achbani, Bouchra Ben Daoud, Noura Zag, Houda Taoussi, and Sarrah Ezaidi. "Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017." E3S Web of Conferences 319 (2021): 01028. http://dx.doi.org/10.1051/e3sconf/202131901028.

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Food poisoning is a significant public health problem. The aim of this study was to investigate the epidemiological characteristics of food poisoning events in Agadir prefecture in Morocco. Data on food poisoning events was compiled and analyzed from 2015 to 2017. The food poisoning database was created using Excel software, and the data was classified for statistical analysis. In Agadir prefecture, 11 food poisoning events were recorded over the past three years, involving 163 persons and resulting in two deaths. There were 7 and 4 events in the urban and rural areas, respectively. Females were most exposed (67.5%). The annual average morbidity rate was 27.2/100,000, the global lethality rate was 1.3%, and an average of 14.8 persons was involved in a poisoning event. Adolescents make up a quarter of the cases. Most cases occurred in closed communities. The foods involved in these poisoning events were eaten raw. The most common food related with poisoning was meat products. Only six events had samples taken for microbiological testing of the food remaining implicated in the outbreak of these events, and the findings revealed that Salmonella and Escherichia coli were identified in four of the six events, while Candida albicans and total coliforms were detected in two of the six events. Foodborne illness prevention and control should be carried out in closed communities by improving food safety supervision, implementing an effective food poisoning early-warning system, and establishing a surveillance, inspection, and early-warning system for food contaminants and foodborne diseases.

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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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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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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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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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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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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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Kalaba, V., T. Ilic, B. Golic, D. Kalaba, and Z. Sladojevic. "Resistance of Salmonella spp. isolated from poultry meat to antimicrobial drugs." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012042. http://dx.doi.org/10.1088/1755-1315/854/1/012042.

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Abstract Uncontrolled use of antimicrobials in the prophylaxis and treatment of human and animal diseases leads to the appearance of residues in the environment and food. The use of antimicrobials as growth promoters in breeding affirms the importance of their residual finding in foods of animal origin. Bacteria of the genus Salmonella are one of the most common causes of food poisoning. All species of this genus are pathogenic to humans and cause various diseases known as salmonellosis. Humans can become infected through the faecal-oral route by consuming contaminated food and water or by direct contact with an animal. Salmonella that are resistant to antimicrobial drugs can transfer resistance genes to other microorganisms. In this work, the resistance of 10 Salmonella isolates from poultry meat to 8 different antimicrobial substances was examined by the disk diffusion method. All Salmonella isolates were sensitive to trimethoprim-sulfamethoxazole and chloramphenicol. All isolates were resistant to amoxicillin and significant percentages were resistant to other antimicrobial drugs. Also, multi-drug resistance of Salmonella isolates was found. The best prevention of salmonellosis in humans is constant and comprehensive control of this hazard in food products during production, processing, storage, and sale.

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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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Attenborough, M., K. R. Matthews, and D. Armstrong. "Zoonotic risk assessment and risk management in the red meat sector." Proceedings of the British Society of Animal Science 2002 (2002): 252–53. http://dx.doi.org/10.1017/s1752756200009029.

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Zoonoses are those diseases of animals that can be transmitted to man or vice versa. These may be caused by bacteria, parasites, or more rarely by viruses. This paper will concentrate mainly on the zoonotic bacteria Salmonella spp., Campylobacter spp., E. coli O157 and Yersinia spp. Foodborne disease, often described as food poisoning, is defined as disease due to the consumption of food contaminated with microorganisms or their toxins. In 2000, the most common causes of food poisoning in humans in Great Britain were Campylobacter spp. (60340 cases) and Salmonella spp. (16567 cases). Less than 100 cases of Yersinia spp. infections were reported in humans in England and Wales. Results from surveillance of zoonotic organisms in farm livestock were presented at two conferences organised by MAFF in 2000. The main results are outlined in table 1. It is not possible to guarantee the complete absence from meat of bacteria that can cause infections in people. Thorough cooking of foods should kill all vegetative bacteria. Nevertheless, it is also important that steps are taken throughout the supply chain to minimise the transfer of the bacteria that could cause foodborne disease.

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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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Grasso, Lucianna, Rachel Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider. "Food Safety within the Household: Risk Reduction." EDIS 2016, no. 1 (February 16, 2016): 6. http://dx.doi.org/10.32473/edis-fs195-2015.

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Food poisoning is common in the United States. The CDC estimates that 48 million Americans acquire foodborne illness every year, many of which were attributed to food preparation occurring in private homes. In 2013, the top five identified bacterial and viral causes of food poisoning attributed to home food preparation were Salmonella, norovirus, shiga-toxin-producing Escherichia coli, Clostridium perfringens, and Campylobacter. This revised 6-page fact sheet outlines the most common food-safety handling mistakes, which are improper food storage, inadequate cooking or reheating temperatures, cross-contamination, and infected food handlers. Written by Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department, November 2015. FSHN12-10/FS195: Food Safety within the Household: Risk Reduction (ufl.edu)

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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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ABUBAKAR, AISHATU, and TABITHA JOSHUA. "Bacteriological assessment on ready-to-eat salad sold in some fast food centers in Azare town, Bauchi State, Nigeria." Gadau Journal of Pure and Allied Sciences 1, no. 1 (July 30, 2022): 68–72. http://dx.doi.org/10.54117/gjpas.v1i1.23.

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Eating food that is contaminated by bacteria is one of the main reasons for food poisoning. Food poisoning can be caused by several bacterial species that are present on the raw vegetables and fruits and also in the dairy products that are used in the salad dressings and toppings. This study was carried out to isolate and identify pathogenic micro-organisms associated with ready-to-eat salads obtained from selected fast food centers in Azare town of Bauchi State, Nigeria. Samples of salads were collected from randomly selected locations within the town and subjected to microbial culture in Nutrient and MacConkey agar media for isolation of bacteria. Three bacterial species were isolated, namely; Salmonella Spp, Escherichia coli and Staphylococcus aureus. The total colony count ranged from 3.01x101 cfu/g to1.5x 103 cfu/g respectively. The order of increasing colony count of bacteria isolated was Salmonella Spp, E. coli, and Staphylococcus aureus. The results from the studies showed that ready-to-eat salads samples obtained from the fast food centers have high microbial load and as such do not meet bacteriological standards. Therefore, consumption of such products may pose public health problem. It is therefore recommended that the total hygiene and sanitary conditions under which those fast foods centers operates should be monitored by the relevant Government agencies and stringent supervision of processing methods are applied.

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Enkh-Oyun, T., and B. Narangerel. "RESULTS FOR ANTIBIOTIC -LIKENESS ACTIVITY OF THE MUMIO AGAINST SALMONELLA SPP." Mongolian Journal of Agricultural Sciences 13, no. 2 (June 22, 2015): 27–28. http://dx.doi.org/10.5564/mjas.v13i2.509.

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In this study, antibiotic likeness activity of natural mineral-mumio (baragshun) against Salmonella spp. was studied. Purified mumio was diluted by 1:1, 1:5, 1:5, and absorbed into an antibiotic disk to test it on culture of Salmonella spp. which causes gastro-intestinal infection and food poisoning. Results of screening showed activity of mumio against Salmonella spp..The experiment was performed with a control group /antibiotic disk/ to compare the results.Mongolian Journal of Agricultural Sciences Vol.13(2) 2014: 27-28

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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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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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Abdullah, Nur Baizura Aini, and Ahmad Filza Ismail. "Food Poisoning Outbreaks among School Children in Terengganu and their Associated Factors." Sains Malaysiana 50, no. 4 (April 30, 2021): 1027–36. http://dx.doi.org/10.17576/jsm-2021-5004-13.

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Food poisoning is a public health problem in Malaysia and among the top five communicable diseases in Malaysia. This study aimed to determine the proportion of food poisoning cases involving schoolchildren in Terengganu in 2016 and their associated factors. This was a cross-sectional study using secondary data collected from 21 food poisoning outbreaks among schoolchildren in Terengganu in 2016. The proportion of food poisoning outbreaks involving schoolchildren in Terengganu in 2016 was 63.6%. Ministry of Education (MOE) school had contributed to 95.3% of outbreak cases, 81% occurred at secondary school and 57.1% involved school located in urban district. Poultry (61.9%) was the most common food vehicle, and Salmonella spp. (52.4%) was the most common microbial etiological agent. Urban district schools had the adjusted odds (aOR=1.803; 95% CI: 1.435,2.267; p < 0.001) compared with rural district schools. Non-MOEschoolchildren were more likely to be involved in school food poisoning (aOR= 4.439; 95% CI: 2.690,7.177; p <0.001) compared with MOE schoolchildren. Moreover, egg consumption was 4.6 times (aOR=4.627; 95% CI: 1.779,12.035; p=0.002) more likely to be associated with school food poisoning outbreaks in Terengganu in 2016 compared with rice consumption. Cross-contamination (aOR=0.445; 95% CI: 0.445,0.231; p=0.015) was less likely to be linked to school food poisoning compared with inadequate cooking and reheating. Food poisoning among schoolchildren in Terengganu has been associated with non-modifiable factors, such as school district location, and modifiable factors, such as food vehicles and critical control points. Health education on food safety, food handling, strict hygiene practice and clean canteen environment need to be strengthened.

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Chang, Yi-Jung, Chyi-Liang Chen, Hsin-Ping Yang, and Cheng-Hsun Chiu. "Prevalence, Serotypes, and Antimicrobial Resistance Patterns of Non-Typhoid Salmonella in Food in Northern Taiwan." Pathogens 11, no. 6 (June 18, 2022): 705. http://dx.doi.org/10.3390/pathogens11060705.

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Salmonella is one of the most common bacteria causing food poisoning worldwide. We evaluated the prevalence, the serotypes, and the antimicrobial resistance (AMR) of Salmonella isolates from many kinds of food, particularly pork and chicken in retail, in Taiwan between January 2017 and December 2019. The E-test was used to assess antimicrobial susceptibility and a polymerase chain reaction was performed for serotyping. A total of 459 different foods were investigated, and 117 Salmonella strains were isolated. Retail pork and chicken were the most common Salmonella-contaminated foods (64.1% and 29.1%, respectively). Of the 117 isolates, 23 serotypes were identified. The serotypes Derby (16.2%), Anatum (13.7%), and Agona (8.5%) were the most prevalent. The resistance rates to ciprofloxacin, ceftriaxone, and carbapenem were 41.9%, 11.1%, and 1.7%, respectively. The Derby and Anatum serotypes were prevalent in chicken and pork; the Anatum serotype had significantly higher ciprofloxacin and ceftriaxone resistance rates and was highly prevalent in 2017 and 2018. Multi-locus sequence typing analysis revealed that the 58 randomly chosen Salmonella isolates belonged to 18 sequence types (STs). ST64 (Anatum, 16 out of 58, 27.6%) was the most common, followed by ST321 (Muenster, 6/58, 10.3%), ST831 (Give, 5/58, 8.6%), ST155 (London, 4/58, 6.9%) and ST314 (Kentucky, 4/58, 6.9%). Multidrug-resistant Salmonella strains were remarkably observed in the serotypes Anatum (ST64) and Goldcoast (ST358). This study revealed that retail pork was commonly contaminated with antimicrobial-resistant Salmonella. Thus, periodic investigations of Salmonella serotypes and AMR are needed.

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Kureljušić, J., J. Žutić, B. Kureljušić, N. Rokvić, A. Tasić, D. Ljubojević Pelić, and S. Vesković Moračanin. "Salmonella - foodborne pathogen and antimicrobial resistance." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012049. http://dx.doi.org/10.1088/1755-1315/854/1/012049.

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Abstract Foodborne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are caused by consumption of food or water contaminated by pathogenic (disease-causing) microorganisms such as bacteria, viruses and parasites. The contamination of food can occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination (water, soil or air). They enter the body through the gastrointestinal tract where the first symptoms often occur like nausea, vomiting, stomach cramps, and diarrhoea. However, symptoms differ among the different types of foodborne diseases and the patient’s immune status. Symptoms can sometimes be severe and some foodborne illnesses can even be fatal. Commonly recognized foodborne infections are: campylobacteriosis, Escherichia coli O157:H7 infection and haemolytic uremic syndrome (HUS), salmonellosis, cryptosporidiosis, listeriosis, giardiasis. norovirus infection, scombroid fish poisoning, shigellosis, toxoplasmosis, Vibrio infection and yersiniosis. One of the top three germs that cause illnesses from food eaten in EU is Salmonella.

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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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Sudershan, R. V., R. Naveen Kumar, L. Kashinath, V. Bhaskar, and K. Polasa. "Foodborne Infections and Intoxications in Hyderabad India." Epidemiology Research International 2014 (February 13, 2014): 1–5. http://dx.doi.org/10.1155/2014/942961.

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Foodborne diseases are one of the health hazards and causes of morbidity and mortality in developing countries. In India there are no systematic studies to understand the types of foods involved and the etiological agent causing the disease. Therefore, a pilot study was proposed to investigate the food poisoning cases, undertaken by the Ronald Ross Institute of Tropical Diseases, which is a referral hospital for foodborne diseases in Hyderabad. Food and stool/rectal swabs of the patients affected were collected for microbiological examination. Odds ratio and 95% confidence interval were used to express the statistical significance of the differences. Epidemiological, environmental, and laboratory components indicated that Staphylococcus aureus was the etiological agent in most of the cases and in one case Salmonella spp. were the main cause of food poisoning. This study indicated the need to take up foodborne disease surveillance under the Indian context and to identify the common high-risk food commodities for microbial contamination and identification.

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Ruszel, Kinga, Robert Dubel, Wiktoria Chodun, and Barbara Nieradko-Iwanicka. "Salmonella – still a threat? Epidemiological analysis of infecion." Journal of Education, Health and Sport 11, no. 8 (August 10, 2021): 38–43. http://dx.doi.org/10.12775/jehs.2021.11.08.004.

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Salmonella infection causes morbidity and mortality throughout the world with the host immune response varying depending on whether the infection is acute and limited, or systemic and chronic. Global Salmonella infection, especially in developing countries, is a health and economic burden. These pathogen are responsible for millions of cases of food-borne illness each year, with substantial costs measured in hospitalizations and lost productivity. The growing number of bacteria resistant to the antibiotics commonly used to treat infections with this bacterium increases the use of alternative treatments. The species Lactobacillus and Bifidobacterium are the most commonly used probiotics to treat infectious diseases, including antibiotic diarrhea and traveler's diarrhea.It is a Gram-negative, non-spore-forming, rod-shaped and facultative anaerobic bacterium. However, they have the ability to survive inside infected cells. These bacteria cause various clinical forms of disease. The most dangerous sticks of typhoid fever (Salmonella typhi) and paradurium (Salmonella paratyphi) multiply only in the human body and cause a very serious infectious disease - typhoid fever. In turn, non-malignant salmonella, Salmonella bongori and countless serological varieties of Salmonella enterica colonize the digestive tract of many animal species and are pathogenic to humans, causing gastroenteritis, i.e. acute salmonellosis, sometimes classified as food poisoning. All Salmonella infections begin with ingestion with contaminated food or water.

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Threlfall, E. J., M. L. M. Hall, and B. Rowe. "Salmonella gold-coast from outbreaks of food-poisoning in the British Isles can be differentiated by plasmid profiles." Journal of Hygiene 97, no. 1 (August 1986): 115–22. http://dx.doi.org/10.1017/s0022172400064408.

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SUMMARYFour distinctive plasmid profile types have been identified in strains of Salmonella gold-coast isolated in Britain. Strains of one type, designated plasmid profile type 4, caused an extensive outbreak of food-poisoning in 1984, and it has been confirmed that the vehicle of infection was imported French pâté.

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Shu’aibu, Isa, Habiba Abdullahi, S. Hanna Kadum, A. Jabir Hamza, Y. Kabiru Mustapha, T. Adamu Muhammad, Lawal Garba, et al. "Raw Milk as a Potential Source of Food Poisoning Outbreaks." Journal of Environmental Bioremediation and Toxicology 4, no. 2 (December 31, 2021): 23–26. http://dx.doi.org/10.54987/jebat.v4i2.629.

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In Africa, the use of poor and unhygienic methods for animal milking and milk processing that leads to spoilage of milk by microbes affects the production of milk and dairy products, especially in the small scale and local processing plants. This study was conducted to analyze the quality and safety of raw milk collected from six different towns in Kwami local government area of Gombe State, Nigeria. The samples were serially diluted using ten-fold dilution and used aliquot 1 ml to inoculate the appropriate media using pour plate technique. The total viable count for bacteria in CFU/ml on plate count agar (PCA) was highest in sample E from U/Anchau with an average of total viable count of 3.8x104 CFU/ml, followed by 3.0x104 CFU/ml in sample B (Dirri), then 2.8x104 CFU/ml in sample D from Burakosuma, 2.5x104 CFU/ml in sample F from Dun urji, 2.3x104 CFU/ml in sample C from Zanbe with least count from sample A at Bele as 1.8x104 CFU/ml. Five (5) bacterial species of public health importance were isolated and identified using biochemical tests namely; Enterobacter sp., Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Salmonella sp.. Out of the organisms isolated, Enterobacter sp. had the highest occurrence of 93% (n=280), then Yersinia enterocolitica 90% (n=270), E. coli 70% (n=210), S. aureus 57% (n=170), and finally Salmonella sp. 23% (n=70). Based on the microbiological outcomes, preventive measures for milking and processing that focus on training of farmers and dairy employees for the improvement of the hygiene of local milk and dairy production chain should be defined.

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Corrêa, Isadora M. O., Larissa Q. Pereira, Isabella G. O. Silva, Rafaela Altarugio, Bruna D. Smaniotto, Tarcísio M. Silva, Adriano S. Okamoto, and Raphael L. Andreatti Filho. "Comparison of three diagnostic methods for Salmonella enterica serovars detection in chicken rinse." Pesquisa Veterinária Brasileira 38, no. 7 (July 2018): 1300–1306. http://dx.doi.org/10.1590/1678-5150-pvb-5211.

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ABSTRACT: Salmonella detection is a key point in food safety testing, because of the frequent association of this pathogen with food poisoning in humans. The standard bacteriological tests currently used for Salmonella-detection are time-consuming; therefore, there is a need to develop alternative methods to accelerate the detection. In order to accelerate Salmonella diagnosis, we used the immunomagnetic separation assay associated with bacteriophage P22 for the rapid detection of the following Salmonella serovars in chicken rinses of drumsticks, artificially contaminated with 5, 10, and 100 CFU/25mL of bacteria: Salmonella enterica subsp. enterica serovar Heidelberg (S. Heidelberg), Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) and Salmonella enterica subsp. enterica serovar Typhimurium (S. Typhimurium). The efficiency of the technique, represented by the time required for detection of positive and negative samples, was compared with that of the standard diagnostic tests used for this pathogen, the bacteriological assay and the polymerase chain reaction (PCR)-based test. This study confirmed the ability of the bacteriophage-associated immunomagnetic separation assay to identify 99.6% of Salmonella-positive samples of the three serovars tested. In contrast, the bacteriological assay and PCR-based test detected 95.1% and 98.5% of the Salmonella-positive samples respectively.

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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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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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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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Hidayah, R., M. F. Ulkhaq, and R. Wilis. "Identification of Escherichia coli and Salmonella on Fishery Product from Juanda Airport, East Java, Indonesia." IOP Conference Series: Earth and Environmental Science 1036, no. 1 (July 1, 2022): 012024. http://dx.doi.org/10.1088/1755-1315/1036/1/012024.

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Abstract Fishery products are foodstuffs that are prone to pathogenic microbial contamination which can cause food poisoning and disease in consumers. Therefore, fishery products need attention related to food safety. Pathogenic bacteria that often contaminate fishery products include E. coli and Salmonella which can cause disease in humans. This study aims to examine E. coli and Salmonella bacteria that contaminate fishery products that will be exported from Juanda Airport, East Java. The research method used was microscopic examination using conventional methods consisting of isolation and biochemical tests (for E. coli bacteria); prediction test, affirmation test and IMVIC test (for Salmonella bacteria). The results showed that fishery products consisting of Barramundi Skin On, Frozen Vannamei, Frozen Black Tiger Shrimp, Breaded Shrimp, Classic Frog Thighs, Skip Jack, Frozen Octopus, Frozen Mackarel, Frozen Sardine, and Frozen Squid were contaminated by bacteria that are not E. coli and Salmonella groups.

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Salazar, Gabriela A., Ricardo Guerrero-López, Liliana Lalaleo, Diana Avilés-Esquivel, Cristian Vinueza-Burgos, and William Calero-Cáceres. "Prevalence and diversity of Salmonella isolated from layer farms in central Ecuador." F1000Research 8 (February 28, 2019): 235. http://dx.doi.org/10.12688/f1000research.18233.1.

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Background: Given the considerable role played by Salmonella in the incidence of food poisoning around the world, surveillance of this infection is prioritized by both food producers and health care authorities. Data remains insufficient concerning the prevalence of Salmonella in poultry systems in Ecuador and in Latin America in general. Methods: In this study we evaluated the prevalence and diversity of Salmonella serovars in samples taken from 21 layer farms and backyard layers in central Ecuador during August-November 2017. Salmonella was isolated following standardized methods (ISO 6579) and the serovar determination was carried out by PCR. Results: A significant presence of Salmonella was detected, with an incidence of 76% (95% confidence interval (CI): 58–94) in farms, 33% (95%CI: 13–53) in pooled cloacal swabs from layer hens, 33% (95%CI: 12–55) on feed samples, and 10% (95%CI: 0–22) in backyard layer feces from traditional local markets. The dominant serovars detected were S. Infantis and S. Typhimurium. Conclusions: This study forms a basis for further surveillance of Salmonella serovars in layer farms in central Ecuador.

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Journal articles on the topic 'Salmonella food poisoning'

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