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Outbreak food poisoning

V C Gole, R Woodhouse, C Caraguel, T Moyle, J-L Rault, M Sexton, K Chousalkar
: The current study investigated the effect of environmental stressors (weather changes) on Salmonella shedding in free range production systems, and correlations with behavioural and physiological measures (faecal glucocorticoid metabolites). This involved longitudinal and point in time surveys of Salmonella shedding and environmental contamination on four commercial free range layer farms. The shedding of Salmonella was variable across free range farms and in different seasons. There were no significant effects of season on the Salmonella prevalence during this investigation...
December 30, 2016: Applied and Environmental Microbiology
Hao Liu, Xin-Tong Li, Bo Hu, Xiao-Yu Deng, Lei Zhang, Shi-Zhen Lian, Hai-Ling Zhang, Shuang Lv, Xiang-Hong Xue, Rong-Guang Lu, Ning Shi, Ming-Hao Yan, Peng-Peng Xiao, Xi-Jun Yan
An outbreak of severe pseudorabies virus (PRV) infection in farmed mink occurred in northern China in late 2014, causing significant economic losses in the local fur industry. Here, we report the first case of a PRV outbreak in mink in northeastern China, caused by feeding farmed mink with raw pork or organs contaminated by PRV. Mink infected with virulent PRV exhibited diarrhea, neurologic signs, and higher mortality, which can be misdiagnosed as highly pathogenic mink enteritis virus (MEV), canine distemper virus (CDV), and food poisoning...
November 24, 2016: Archives of Virology
Piotr Polański, Sylwia Kamińska, Małgorzata Sadkowska-Todys
AIM: The purpose of the study is to assess the epidemiological situation of food poisonings and infections in Poland in 2014. MATERIALS AND METHODS: The evaluation was based on the analysis of information sent to Department of Epidemiology NIPH-NIH through ROE (Pol. Rejestr Ognisk Epidemicznych)- an electronic system created for uploading, transfer and analysis of data acquired during the outbreak investigations). Additional sources for the analysis were NIZP-PZH annual bulletins (Czarkowski MP et al...
2016: Przegla̧d Epidemiologiczny
Guerrino Macori, Alberto Bellio, Daniela Manila Bianchi, Silvia Gallina, Daniela Adriano, Fabio Zuccon, Francesco Chiesa, Pier Luigi Acutis, Francesco Casalinuovo, Lucia Decastelli
In October 2012, two persons fell ill with symptoms consistent with staphylococcal food poisoning after eating home-canned tuna fish and tomatoes. Laboratory investigation detected the enterotoxins in the home-canned tuna and molecular analysis of the isolated Staphylococcus aureus confirmed it carried toxin genes. Qualitative enzyme-linked immunosorbent assay and enzime linked fluorescent assay methods and quantitative assay identified the enterotoxins in the food leftovers, specifically staphylococcal enterotoxins type A (SEA) and D (SED), respectively 0...
April 19, 2016: Italian Journal of Food Safety
Fabio M Colombo, Patrizia Cattaneo, Enrica Confalonieri, Cristian Bernardi
OBJECTIVE: Aim of this study was to assess the mean of histamine concentration in food poisoning. DESIGN: Systematic review and meta-analysis of reports published between 1959-2013. STUDY SELECTION: main criteria for inclusion of studies were: all report types that present outbreaks of "histamine poisoning" or "scombroid syndrome" from food, including histamine content and type of food. Health status of people involved must be non pathological...
October 28, 2016: Critical Reviews in Food Science and Nutrition
Maria Schirone, Pierina Visciano, Rosanna Tofalo, Giovanna Suzzi
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production...
October 18, 2016: Handbook of Experimental Pharmacology
Sowmya Nagaraj, Shylaja Ramlal, Joseph Kingston, Harsh Vardhan Batra
Staphylococcal food poisoning (SFP) is a major foodborne illness caused by staphylococcal enterotoxins (SEs). It is a well known fact that foodborne outbreak investigations are solely characterized by commercially available immunoassay kits. However, these assays encompass only few enterotoxins such as SEA-SEE which are renowned as "classical" enterotoxins and unable to detect any other novel enterotoxins even though their involvement is predicted. In this context, the present study involved development of a sandwich ELISA immunoassay for the specific detection of "non-classical" enterotoxin G (SEG)...
November 21, 2016: International Journal of Food Microbiology
Enquebaher K Tarekgne, Taran Skjerdal, Siv Skeie, Knut Rudi, Davide Porcellato, Benjamin Félix, Judith A Narvhus
Staphylococcal food poisoning (SFP) is an important foodborne disease worldwide, and milk and milk products are commonly associated with SFP outbreaks. The objectives of this study were to investigate the distribution of staphylococcal enterotoxin (se) genes in Staphylococcus aureus from raw cow's milk and milk products and to assess their genetic background with the spa typing method. Of the 549 samples (297 bulk milk and 162 milk product samples) collected from Tigray region, Northern Ethiopia, 160 (29.1%) were positive for S...
August 2016: Journal of Food Protection
P R Yaashikaa, A Saravanan, P Senthil Kumar
Bacterial diseases are one of the major problems which affects the production, development and expansion of aqua culture. Vibrio sp. are widespread in marine and estuarine environments. The several pathogenic species are commonly associated with outbreaks of Vibrio species and it is mainly associated with food poisonings. In this research, the occurrence of Vibrio sp. was studied by the isolation and it is confirmed by the biochemical methods. The growth rate was studied by changing the different operating parameters...
October 2016: Microbial Pathogenesis
Saindou Ben Ali Mbaé, Mohamed Mlindassé, Saindou Mihidjaé, Thomas Seyler
On 24-December-2012 newspapers reported food-poisoning cases in Ndrondroni, Comoros. The authors conducted an investigation and a case-control study to identify the source and control the outbreak. They identified eight cases. A 6-month breastfed infant died. The results suggest consumption of Eretmochelys imbricata caused the outbreak. A bio-toxin ingested by the turtle might be the source. The local authorities informed the population on the danger of turtle-meat consumption. Cooking does not destroy the toxin...
September 15, 2016: Toxicon: Official Journal of the International Society on Toxinology
Min-Jung Lee, Jin-Jae Lee, Han Young Chung, Sang Ho Choi, Bong-Soo Kim
Abalone is a popular seafood in South Korea; however, because it contains various microorganisms, its ingestion can cause food poisoning. Therefore, analysis of the microbiota on abalone can improve understanding of outbreaks and causes of food poisoning and help to better manage seafood products. In this study, we collected a total of 40 abalones from four different regions in March and July, which are known as the maximum abalone production areas in Korea. The microbiota were analyzed using high-throughput sequencing, and bacterial loads on abalone were quantified by real-time PCR...
October 3, 2016: International Journal of Food Microbiology
Shijia Wu, Nuo Duan, Huajie Gu, Liling Hao, Hua Ye, Wenhui Gong, Zhouping Wang
Food safety has attracted extensive attention around the world, and food-borne diseases have become one of the major threats to health. Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of foodstuffs. Staphylococcal enterotoxins (SEs) produced by some S. aureus strains will lead to staphylococcal food poisoning (SFP) outbreaks. The most common symptoms caused by ingestion of SEs within food are nausea, vomiting, diarrhea and cramps. Children will suffer SFP by ingesting as little as 100 ng of SEs, and only a few micrograms of SEs are enough to cause SPF in vulnerable populations...
2016: Toxins
Hajime Takahashi, Tomoki Tsuchiya, Michiko Takahashi, Moemi Nakazawa, Tomoka Watanabe, Akira Takeuchi, Takashi Kuda, Bon Kimura
In recent years, a number of food poisoning outbreaks due to the contamination of norovirus in ready-to-eat (RTE) foods such as salads have been reported, and this issue is regarded as a global problem. The risk of contamination of fresh vegetables with norovirus has been previously reported, but the survivability of norovirus that contaminates salads remains unknown. In addition, there have been limited reports on the control of norovirus in food products by using inactivating agents. In this study, the viability of norovirus in various types of salads and dressings was examined using murine norovirus strain 1 (MNV-1) as a surrogate for the closely related human norovirus...
September 16, 2016: International Journal of Food Microbiology
Jim McLauchlin, Heather Aird, Andre Charlett, Nicola Elviss, Andrew Fox, Moira Kaye, Caroline Willis
Outbreaks of foodborne illness caused by Bacillus cereus and Listeria monocytogenes in England associated with meat pie consumption were detected in 2012. To obtain baseline data for pies unrelated to outbreaks, 862 samples of ready-to-eat meat pies were collected at retail or from catering facilities in England in 2013 and examined to enumerate food-poisoning bacteria and indicator organisms using Organization for Standardization (ISO) methods for Listeria spp. including L. monocytogenes (ISO 11290), Clostridium perfringens (ISO 21528), coagulase-positive staphylococci including Staphylococcus aureus (ISO 6888), Bacillus spp...
May 2016: Journal of Food Protection
Shinya Yonogi, Masashi Kanki, Takahiro Ohnishi, Masami Shiono, Tetsuya Iida, Yuko Kumeda
Clostridium perfringens causes food-borne gastroenteritis following the consumption of contaminated food by producing C. perfringens enterotoxin (CPE) in the intestines. Recently, we reported a novel enterotoxin, binary enterotoxin of C. perfringens (BEC) in C. perfringens isolates, which caused two disease outbreaks in Japan. Consequently, in the event of food poisoning outbreaks caused by C. perfringens, it is now necessary to screen for both the cpe and becAB genes by diagnostic PCR. Here, we present a simple multiplex PCR method for simultaneous detection of cpe, becAB and a C...
August 2016: Journal of Microbiological Methods
Sophia Johler, Henna-Maria Sihto, Guerrino Macori, Roger Stephan
Ingestion of staphylococcal enterotoxins preformed by Staphylococcus aureus in food leads to staphylococcal food poisoning, the most prevalent foodborne intoxication worldwide. There are five major staphylococcal enterotoxins: SEA, SEB, SEC, SED, and SEE. While variants of these toxins have been described and were linked to specific hosts or levels or enterotoxin production, data on sequence variation is still limited. In this study, we aim to extend the knowledge on promoter and gene variants of the major enterotoxins SEB, SEC, and SED...
2016: Toxins
Daniela Schmid, Corinna Rademacher, Elisabeth Eva Kanitz, Elrike Frenzel, Erica Simons, Franz Allerberger, Monika Ehling-Schulz
Identifying Bacillus cereus as the causative agent of a foodborne outbreak still poses a challenge. We report on the epidemiological and microbiological investigation of three outbreaks of food poisoning (A, B, and C) in Austria in 2013. A total of 44% among 32 hotel guests (A), 22% among 63 employees (B) and 29% among 362 residents of a rehab clinic (C) fell sick immediately after meal consumption. B. cereus isolated from left overs or retained samples from related foods were characterized by toxin gene profiling, and molecular typing using panC sequencing and M13-PCR typing (in outbreak A and C)...
September 2, 2016: International Journal of Food Microbiology
Pedro Manuel Martínez-García, Emilia López-Solanilla, Cayo Ramos, Pablo Rodríguez-Palenzuela
Recent scenarios of fresh produce contamination by human enteric pathogens have resulted in severe food-borne outbreaks, and a new paradigm has emerged stating that some human-associated bacteria can use plants as secondary hosts. As a consequence, there has been growing concern in the scientific community about these interactions that have not yet been elucidated. Since this is a relatively new area, there is a lack of strategies to address the problem of food-borne illnesses due to the ingestion of fruits and vegetables...
December 2016: Environmental Microbiology
Reinhard Zeleny, Yacine Nia, Heinz Schimmel, Isabelle Mutel, Jacques-Antoine Hennekinne, Håkan Emteborg, Jean Charoud-Got, Frédéric Auvray
Staphylococcal enterotoxins (SEs) account for a substantial number of food-poisoning outbreaks. European legislation (Commission Regulation 1441/2007) stipulates the reference procedure for SE analysis in milk and dairy products, which is based on extraction, dialysis concentration and immunochemical detection using one of two approved assays (VIDAS(®) SET2, Ridascreen(®) SET Total). However, certified reference materials (CRMs) are lacking to support laboratories in performing reliable detection of Staphylococcus aureus enterotoxin A (SEA) in relevant matrices at sub-nanogram per gram levels...
August 2016: Analytical and Bioanalytical Chemistry
Joanna Kraszewska, Michael C Beckett, Tharappel C James, Ursula Bond
UNLABELLED: Antimicrobial peptides offer potential as novel therapeutics to combat food spoilage and poisoning caused by pathogenic and nonpathogenic bacteria. Our previous studies identified the peptide human beta-defensin 3 (HBD3) as a potent antimicrobial agent against a wide range of beer-spoiling bacteria. Thus, HBD3 is an excellent candidate for development as an additive to prevent food and beverage spoilage. To expand the repertoire of peptides with antimicrobial activity against bacteria associated with food spoilage and/or food poisoning, we carried out an in silico discovery pipeline to identify peptides with structure and activity similar to those of HBD3, focusing on peptides of plant origin...
July 15, 2016: Applied and Environmental Microbiology
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