FoodRisk.org Updates

Database Updates - Week of 10/24/11 to 10/30/11

Mon, 24 Oct 2011 04:00:00 GMT

Enterobacter sakazakii and Salmonella in powdered infant formula
Source: Food and Agriculture Organization of the United Nations, World Health Organization
Summary:

In 2005, the World Health Assembly (WHA) adopted a resolution requesting the World Health Organization (WHO), in collaboration with the Food and Agriculture Organization of the United Nations (FAO), to develop international guidelines and educational messages regarding the preparation, storage and handling of powdered infant formulas (PIF). In response to these developments, a meeting was implemented from 16 to 20 January 2006. This focused specifically on E. sakazakii and Salmonella in PIF and addressed, in particular, a number of questions on these pathogens posed by the 37th Session of the Codex Committee on Food Hygiene (CCFH) (14-19 March 2005), the associated risk and means of evaluating control measures. This report documents the discussions and recommendations of that meeting, including the risk assessment conducted and the model.

Resource type: html,pdf
Publication Date: March 2005

Shigellosis outbreak linked to canteen-food consumption in a public institution: a matched case-control study
Source: Epidemiology and Infection, Vol. 139, No. 12, Dec. 2011, p. 1956-64.
Author: Garitano, I.G., et al
Summary:

On 13 November 2009, the authorities of Flemish Brabant, Belgium, received an alert concerning a potential outbreak of Shigella sonnei at a public institution. A study was conducted to assess the extent, discover the source and to implement further measures. The researchers performed a matched case-control study to test an association between shigellosis and canteen-food consumption. Water samples and food handlers' faecal samples were tested. The reference laboratory characterized the retrospectively collected Shigella specimens.

Resource type: html,pdf
Publication Date: December 2011

Ceftiofur Use in Finishing Swine Barns and the Recovery of Fecal Escherichia coli or Salmonella spp. Resistant to Ceftriaxone
Source: Foodborne Pathogens and Disease, Vol. 8, No. 11, Oct. 26, 2011, p. 1229-34.
Author: Lutz, E.A., et al
Summary:

The objective of this study was to investigate the association between ceftiofur use policy in finishing swine barns and recovery of fecal Escherichia coli or Salmonella spp. resistant to ceftriaxone. The study population included 54 finishing swine barns from three companies located in North Carolina. The barns were each classified according to their reported therapeutic ceftiofur use rates of “Rare,” “Moderate,” and “Common.” Fecal samples from the barns were cultured for the presence of E. coli and Salmonella spp. resistant to ceftriaxone using selective media designed to recover rare organisms expressing the AmpC β-lactamase phenotype.

Resource type: html,pdf
Publication Date: October 26 ,2011

An Outbreak of Salmonella Typhimurium 108/170 at a Privately Catered Barbeque at a Sydney Sports Club
Source: Foodborne Pathogens and Disease, Vol. 8, No. 11, Oct. 26, 2011, p. 1215-19.
Author: Jardine, A., et al
Summary:

An outbreak of gastrointestinal illness was identified among attendees at a large community barbeque at a Sydney sports club on 30 January 2009. A retrospective cohort study was initiated, and attendees were identified through hospital emergency department gastroenteritis presentations, snowball recruitment through known cases, responders to linguistically specific press, and those returning to the venue the next week. A symptom and food history was collected from attendees, and stool samples were provided for microbiological investigation. An environmental investigation and trace back of implicated foods was also undertaken. Attendance estimates at the barbeque ranged from 100 to 180, and the food was prepared by a family that was not registered as a food business.

Resource type: html,pdf
Publication Date: October 26 ,2011

Contamination Rates and Antimicrobial Resistance in Enterococcus spp., Escherichia coli, and Salmonella Isolated from “No Antibiotics Added”–Labeled Chicken Products
Source: Foodborne Pathogens and Disease, Vol. 8, No. 11, Oct. 26, 2011, p. 1147-52.
Author: Zhang, J., et al
Summary:

In the United States, products from chickens that were not administered antimicrobial medications during growout can contain labels stating “no antibiotics added.” Here the researchers compared microbial profiles of chicken products labeled as coming from birds raised without antimicrobial medications (N=201; NON) with chicken products carrying conventional labels (N=201; CONV).

Resource type: html,pdf
Publication Date: October 26 ,2011

A whole genome SNP based approach to trace and identify outbreaks linked to a common Salmonella enterica subsp. enterica serovar Montevideo Pulsed Field Gel Electrophoresis type
Source: Applied and Environmental Microbiology, [Epub ahead of print], Oct. 14, 2011.
Author: den Bakker, H.C., et al
Summary:

In this study the researchers report a whole genome single nucleotide polymorphism (SNP) based evolutionary approach to study the epidemiology of a multistate outbreak of Salmonella enterica subsp. enterica serovar Montevideo. This outbreak included 272 cases that occurred in 44 states between July 2009 and April 2010. A case-control study linked the consumption of salami made with contaminated black and red pepper to the outbreak. The researchers sequenced, on the SOLiD® System, 47 isolates with XbaI PFGE pattern JIXX01.0011, a common PFGE pattern associated with isolates from the outbreak.

Resource type: html,pdf
Publication Date: October 14 ,2011

Packaging Challenges with High Pressure Processing
Source: Food Technology, Vol. 65, No. 10, Oct. 2011, p. 75-7.
Author: Brody, A.L.
Summary:

Ultra high pressure (UHP) or high pressure processing (HPP) is essentially a nonthermal process for food preservation. The process has been known and studied since the nineteenth century, but only during the past 30 years has it entered the mainstream of food science and technology. This article discusses the challenges associated with food packaging and this form of food processing.

Resource type: html,pdf
Publication Date: October 2011

German Outbreak of Escherichia coli O104:H4 Associated with Sprouts
Source: The New England Journal of Medicine, [Epub ahead of print], Oct. 26, 2011.
Author: Buchholz, U., et al
Summary:

A large outbreak of the hemolytic–uremic syndrome caused by Shiga-toxin–producing Escherichia coli O104:H4 occurred in Germany in May 2011. The source of infection was undetermined. The researchers conducted a matched case–control study and a recipe-based restaurant cohort study, along with environmental, trace-back, and trace-forward investigations, to determine the source of infection.

Resource type: html,pdf
Publication Date: October 26 ,2011

Genotypes and antibiotic resistances of Campylobacter jejuni and Campylobacter coli from domestic and travel-associated human cases
Source: Applied and Environmental Microbiology, [Epub ahead of print], Oct. 21, 2011.
Author: Niederer, L., et al
Summary:

Multilocus sequence typing (MLST) extended with flaB typing of 425 Campylobacter jejuni and 42 C. coli was conducted to reveal overlap between human isolates from travel-associated and domestic cases in Switzerland, as well as to reveal mutations conferring quinolone resistance.

Resource type: html,pdf
Publication Date: October 21 ,2011

Electrochemical disinfection: An efficacy treatment to inactivate E. coli O157:H7 in process wash water containing organic matter
Source: Food Microbiology, [Epub ahead of print], Oct. 22, 2011.
Author: López-Gálvez, F., et al
Summary:

The efficacy of an electrochemical treatment in water disinfection, using boron-doped diamond electrodes, was studied and its suitability for the fresh-cut produce industry analyzed. Tap water (TW), and tap water supplemented with NaCl (NaClW) containing different levels of organic matter (Chemical Oxygen Demand (COD) around 60, 300, 550±50 and 750±50 mg/L) obtained from lettuce, were inoculated with a cocktail of Escherichia coli O157:H7 at 10⁵cfu/mL. Changes in levels of E. coli O157:H7, free, combined and total chlorine, pH, oxidation-reduction potential, COD and temperature were monitored during the treatments.

Resource type: html,pdf
Publication Date: October 22 ,2011

Outbreak of Shiga-Toxigenic Escherichia coli O157:H7 Infections Associated with Rodeo Attendance, Utah and Idaho, 2009
Source: Foodborne Pathogens and Disease, Vol. 8, No. 10, Sep. 22, 2011, p. 1131-3.
Author: Lanier, W.A., et al
Summary:

In summer 2009, the Utah Department of Health investigated an outbreak of Shiga-toxigenic Escherichia coli (STEC) O157:H7 (O157) illness associated with attendance at multiple rodeos. Patients were interviewed regarding exposures during the week before illness onset. A ground beef traceback investigation was performed. Ground beef samples from patient homes and a grocery store were tested for STEC O157. Rodeo managers were interviewed regarding food vendors present and cattle used at the rodeos. Environmental samples were collected from rodeo grounds. Two-enzyme pulsed-field gel electrophoresis (PFGE) and multiple-locus variable-number tandem repeat analysis (MLVA) were performed on isolates.

Resource type: html,pdf
Publication Date: September 22 ,2011

Antimicrobial Susceptibility Testing of Shiga Toxin–Producing Escherichia coli from Various Samples by Using a Spiral Gradient Endpoint Technique
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Sep. 22, 2011.
Author: Khatiwada, J.; Fullerton, M.; Davis, S.; Williams, L.L.
Summary:

Shiga toxin–producing Escherichia coli (STEC) remains a major public health concern. Microbial resistance may be due to use of antimicrobial agents (AAs) as a growth promoter in food animals or overuse of AAs in humans. The objective of the current study was to determine the antimicrobial susceptibility patterns of STEC strains isolated from food, veterinary, and clinical sources against 14 AAs by using the spiral gradient endpoint method. One hundred ten isolates from three sources were characterized.

Resource type: html,pdf
Publication Date: September 22 ,2011

Prevalence of Salmonella Serovars and Antimicrobial Resistance Profiles in Poultry of Savar Area, Bangladesh
Source: Foodborne Pathogens and Disease, Vol. 8, No. 10, Sep. 22, 2011, p. 1111-8.
Author: Mahmud, S.; Bari, L.; Hossain, A.
Summary:

Salmonellosis is one of the major concerns in the poultry industry and some serovars of Salmonella involve in zoonosis. This study determines the seroprevalence of Salmonella in poultry and their drug-resistant patterns, variability in infectivity and mortality rate of birds, and predilection of some serovars to cause zoonoses.

Resource type: html,pdf
Publication Date: September 22 ,2011

Disinfection of Radish and Alfalfa Seeds Inoculated with Escherichia coli O157:H7 and Salmonella by a Gaseous Acetic Acid Treatment
Source: Foodborne Pathogens and Disease, Vol. 8, No. 10, Sep. 22, 2011, p. 1089-94.
Author: Nei, D., et al
Summary:

The majority of seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, this study aimed to find an effective method to inactivate these organisms on seeds before sprouting.

Resource type: html,pdf
Publication Date: September 22 ,2011

Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection
Source: Food Microbiology, Vol. 29, No. 1, Feb. 2012, p. 105-12.
Author: Habib, I., et al
Summary:

This study investigates factors associated with Campylobacter contamination of broiler carcasses, using survey data collected from nine Belgian slaughterhouses in 2008 in accordance with a European Union baseline study.

Resource type: html,pdf
Publication Date: February 2012

Effect of aerosolized malic acid against Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 on spinach and lettuce
Source: Food Control, [Epub ahead of print], Sep. 29, 2011.
Author: Choi, M.-R., et al
Summary:

The purpose of this study is to investigate the efficacy of aerosolized malic acid for inhibiting foodborne pathogens (Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7) on spinach and lettuce. Spinach and lettuce were inoculated with a cocktail containing three strains of each pathogen then treated with aerosolized malic acid at the concentration of 0.25%, 0.5%, 1% and 2% for 10, 30, 50, and 100 min at room temperature (22 ± 2 °C).

Resource type: html,pdf
Publication Date: September 29 ,2011

Production of nisin-loaded solid lipid nanoparticles for sustained antimicrobial activity
Source: Food Control, [Epub ahead of print], Sep. 29, 2011.
Author: Prombutara, P.; et al
Summary:

Nisin is a natural antimicrobial agent that is used as a preservative in heat processed and low pH foods. However, its bioactivity is lost by interaction with food components. Slow release nisin-loaded solid lipid nanoparticles (SLN) were produced by high pressure homogenization to provide protection from the food environment and prolong the biological activity.

Resource type: html,pdf
Publication Date: September 29 ,2011

The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms
Source: Food Control, [Epub ahead of print], Sep. 29, 2011.
Author: Ramos-Villarroel, A.Y.; Aron-Maftei, N.; Martín-Belloso, O.; Soliva-Fortuny, R.
Summary:

Pulsed light (PL) treatments have emerged as a non-thermal method for microbial decontamination on foods surfaces. The aim of this work was to evaluate the bactericidal effect of PL by identifying the spectral range with antimicrobial activity and its effect on the quality of fresh-cut mushrooms (Agaricus bisporus). The mechanism responsible for their action on bacterial cells was also studied using Transmission Electron Microscopy (TEM).

Resource type: html,pdf
Publication Date: September 29 ,2011

Natural occurrence of aflatoxins and ochratoxin A in commercial dried chili
Source: Food Control, [Epub ahead of print], Sep. 29, 2011.
Author: Jalili, M.; Jinap, S.
Summary:

Non-sanitary conditions during the drying, transport and storage stages in the production of chili could introduce mycotoxin contamination. The aim of this study was to determine the level of the aflatoxins B₁, B₂, G₁ and G₂ (AFB₁, AFB₂, AFG₁, AFG₂) and ochratoxin A (OTA) in 80 samples of chili marketed in supermarkets and open markets in Malaysia. Mycotoxins were determined by high performance liquid chromatography (HPLC) with fluorescence detection after immunoaffinity column clean-up. The limits of detections (LODs) were 0.02, 0.02, 0.1, 0.06 and 0.02 ng/g for AFB₁, AFB₂, AFG_1, AFG₂ and OTA, respectively.

Resource type: html,pdf
Publication Date: September 29 ,2011

The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage
Source: Food Microbiology, [Epub ahead of print], Oct. 1, 2011.
Author: Patterson, M.F.; McKay, A.M.; Connolly, M.; Linton, M.
Summary:

The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4, 8 and 12 °C.

Resource type: html,pdf
Publication Date: October 1 ,2011

Reduction of Escherichia coli on Surfaces of Utensils and Development of a Predictive Model as a Function of Concentration and Exposure Time of Chlorine
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Aug. 23, 2011.
Author: Baek, S.-B.; Kim, S.-W.; Ha, S.-D.
Summary:

Cross-contamination to fruit and vegetables can readily occur through contaminated surfaces; thus, there is a need to develop methods to inactivate microorganisms on the surfaces of various materials. The aim of this study was to develop methods to reduce the levels of Escherichia coli on the surfaces of various materials and to develop a predictive model as a function of chlorine concentration and exposure time. The reduction of E. coli on the surfaces of stainless steel, plastic, wood, rubber, glass, and ceramic at various chlorine concentrations (0–200 ppm) after a 0–5-min exposure was evaluated.

Resource type: html,pdf
Publication Date: August 23 ,2011

Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products
Source: Food Control, Vol. 23, No. 2, Feb. 2012, p. 547-51.
Author: Pringsulaka, O., et al
Summary:

Lactic acid bacteria (LAB) from Thai fermented meat and fish products were isolated. From a total of 93 samples, 152 isolates of lactic acid bacteria were obtained. Antimicrobial activity screening was performed using the agar spot test and the agar well diffusion method.

Resource type: html,pdf
Publication Date: February 2012

Antibiotic resistance in Campylobacter jejuni and Campylobacter coli isolated from food in Poland
Source: Food Control, Vol. 23, No. 2, Feb. 2012, p. 297-301.
Author: Ma?kiw, E., et al
Summary:

This study presents the results of investigations on the susceptibility of Campylobacter spp. strains isolated from chicken meat and giblets to fluorochinolones (ciprofloxacin), macrolides (erythromycin), tetracyclines (tetracycline) and aminoglycosides (gentamicin) andV an analysis of the molecular mechanisms of resistance to the selected antibiotics. Between January 2008 and December 2009 a total of 218 samples of chicken meat and giblets from retail trade in Poland were examined.

Resource type: html,pdf
Publication Date: February 2012

Risk-based Estimate of Effect of Foodborne Diseases on Public Health, Greece
Source: Emerging Infectious Diseases, Vol. 19, No. 9, Sep. 2011.
Author: Gkogka, E., et al
Summary:

The public health effects of illness caused by foodborne pathogens in Greece during 1996–2006 was quantified by using publicly available surveillance data, hospital statistics, and literature. Results were expressed as the incidence of different disease outcomes and as disability-adjusted life years (DALY), a health indicator combining illness and death estimates into a single metric.

Resource type: html,pdf
Publication Date: September 2011

Explaining and Proclaiming Uncertainty: Risk Communication Lessons from Germany’s Deadly E. coli Outbreak
Source: The Peter Sandman Risk Communication Website
Author: Sandman, P.M.; Lanard, J.
Summary:

This column concentrates on one complicated example of uncertainty communication, the severe outbreak of Escherichia coli food poisoning that preoccupied Germany and much of Europe from late May until early July 2011. The authors focus on the most important aspect of uncertainty about this outbreak: uncertainty about what food was contaminated, how it got contaminated, and where.

Resource type: html
Publication Date: August 14 ,2011

The Contribution of Transcriptomic and Proteomic Analysis in Elucidating Stress Adaptation Responses of Listeria monocytogenes
Source: Foodborne Pathogens and Disease, Vol. 8, No. 8, Jul. 18, 2011, p. 843-52.
Author: Soni, K.A.; Nannapaneni, R.; Tasara, T.
Summary:

The foodborne transmission of Listeria monocytogenes requires physiological adaptation to various conditions, including the cold, osmotic, heat, acid, alkaline, and oxidative stresses, associated with food hygiene, processing, and preservation measures. The authors review the current knowledge on the molecular stress adaptation responses in L. monocytogenes cells as revealed through transcriptome, proteome, genetic, and physiological analysis.

Resource type: html,pdf
Publication Date: July 18 ,2011

Genome sequencing reveals diversification of virulence factor content and possible host adaptation in distinct subpopulations of Salmonella enterica
Source: BMC Genomics, Vol. 12, No. 425, Aug. 22, 2011, p. 1-11.
Author: den Bakker, H.C., et al
Summary:

Divergence of bacterial populations into distinct subpopulations is often the result of ecological isolation. While some studies have suggested the existence of Salmonella enterica subsp. enterica subclades, evidence for these subdivisions has been ambiguous. Here the researchers used a comparative genomics approach to define the population structure of Salmonella enterica subsp. enterica, and identify clade-specific genes that may be the result of ecological specialization.

Resource type: html,pdf
Publication Date: August 22 ,2011

Salmonella Spp. and Shiga Toxin–Producing Escherichia coli Prevalence in an Ocellated Lizard (Timon lepidus) Research Center in Spain
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Aug. 21, 2011.
Author: Martínez, R., et al
Summary:

The aim of this work was to study the epidemiological status of Salmonella spp. and Shiga toxin–producing Escherichia coli (STEC) in an ocellated lizard research center focusing on the risk and hygiene aspects. Fecal and environmental samples were collected and examined for Salmonella spp. and STEC. Isolates were detected using real-time polymerase chain reaction (RT-PCR) and characterized using serotyping and pulsed-field gel electrophoresis (PFGE).

Resource type: html,pdf
Publication Date: August 21 ,2011

Destructive and Nondestructive Procedures to Obtain Chicken Carcass Samples for Escherichia coli and Salmonella spp. Detection
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Aug. 21, 2011.
Author: Cossi, M.V.C., et al
Summary:

Destructive and nondestructive sampling procedures were compared for Escherichia coli and Salmonella spp. detection in 60 fresh chicken carcasses, which were submitted to the following sampling procedures: rinsing, skin swabbing, tissue excision, and skin excision; the proximity or not to the cloacae region was also considered. The obtained results were compared to identify significant differences (p<0.05).

Resource type: html,pdf
Publication Date: August 21 ,2011

Direct Feeding of Microencapsulated Bacteriophages to Reduce Salmonella Colonization in Pigs
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Aug. 21, 2011.
Author: Saez, A.C.; Zhang, J.; Rostagno, M.H.; Ebner, P.D.
Summary:

Salmonella shedding often increases in pigs after transportation and/or lairage. These researchers previously showed that administering anti-Salmonella bacteriophages to pigs by gavage significantly reduced Salmonella colonization when the pigs were exposed to a Salmonella-contaminated holding pen. Here the researchers tested whether a microencapsulated phage cocktail would remain effective if the treatment was administered to pigs in the feed. Pigs (n=21) were randomly placed into three groups: feed, gavage, and control. The feed group was direct-fed a microencapsulated phage cocktail daily for 5 days. On the fifth day, the gavage group received the same phage cocktail by gavage, whereas control pigs received a mock treatment containing no phage. All pigs were then orally challenged with Salmonella enterica serovar Typhimurium. Fecal swab samples were collected every 2 h. At 6 h postchallenge, all pigs were euthanized, and ileal and cecal contents and mesenteric lymph nodes were collected and analyzed for the challenge organism.

Resource type: html,pdf
Publication Date: August 21 ,2011

Drinking Water Test Methods in Crisis-Afflicted Areas: Comparison of Methods Under Field Conditions
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Aug. 21, 2011.
Author: Merle, R., et al
Summary:

To simplify the testing of drinking water in crisis-afflicted areas (as in Kosovo in 2007), rapid test methods were compared with the standard test. For Escherichia coli and coliform pathogens, rapid tests were made available: Colilert^®-18, P/A test with 4-methylumbelliferyl-β-d-glucoronid, and m-Endo Broth. Biochemical differentiation was carried out by Enterotube™ II. Enterococci were determined following the standard ISO test and by means of Enterolert™. Four hundred ninety-nine water samples were tested for E. coli and coliforms using four methods.

Resource type: html,pdf
Publication Date: August 21 ,2011

Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales
Source: Epidemiology and Infection, [Epub ahead of print], Aug. 19, 2011.
Author: Gormley, F.J.; Rawal, N.; Little, C.L.
Summary:

The food service sector continues to be the most common setting for reported foodborne disease outbreaks in England and Wales. Using restaurant-associated foodborne outbreaks reported in England and Wales from 1992 to 2009, cuisine-specific risk factors were examined.

Resource type: html,pdf
Publication Date: August 19 ,2011

Prevalence and Antimicrobial Susceptibility of Campylobacter spp. in Live and Dressed Chicken in Jordan
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Oct. 11, 2011.
Author: Osaili, T.M.; Alaboudi, A.R.; Al-Akhras, R.R.
Summary:

A total of 140 broiler flocks presented for slaughtering at Amman slaughterhouse were tested for Campylobacter spp. via collection of cloacal swabs from live birds, feathered skin samples at prescalding, and skin samples at postscalding (62°C or 57°C scalding temperature), postevisceration, and postchilling.

Resource type: html,pdf
Publication Date: October 11 ,2011

Associations Between Multidrug Resistance, Plasmid Content, and Virulence Potential Among Extraintestinal Pathogenic and Commensal Escherichia Coli from Humans and Poultry
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Oct. 11, 2011.
Author: Johnson, T.J., et al
Summary:

The emergence of plasmid-mediated multidrug resistance (MDR) among enteric bacteria presents a serious challenge to the treatment of bacterial infections in humans and animals. Recent studies suggest that avian Escherichia coli commonly possess the ability to resist multiple antimicrobial agents, and might serve as reservoirs of MDR for human extraintestinal pathogenic Escherichia coli (ExPEC) and commensal E. coli populations. The researchers determined antimicrobial susceptibility profiles for 2202 human and avian E. coli isolates, then sought for associations among resistance profile, plasmid content, virulence factor profile, and phylogenetic group.

Resource type: html,pdf
Publication Date: October 11 ,2011

Genotypes, Antibiotic Resistance, and Virulence Factors of Staphylococci from Ready-to-Eat Food
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Oct. 11, 2011.
Author: Podkowik, M.; Bystro?, J.; Bania, J.
Summary:

Sixty-seven staphylococcal isolates belonging to 12 species were obtained from 70 ready-to-eat food products and analyzed.

Resource type: html,pdf
Publication Date: October 11 ,2011

Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature, and relative humidity
Source: Journal of Applied Microbiology, [Epub ahead of print], 2011.
Author: Choi, S., et al
Summary:

The purpose of this study was to determine survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature, and relative humidity (RH). Spinach leaves were inoculated with suspensions of E. coli O157:H7 in distilled water (DW) and 0.1% peptone water (PW), and incubated at 4, 12, and 25°C and 43, 85, and 100% RH.

Resource type: html
Publication Date: 2011

Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of E. coli O157:H7 in fresh-cut vegetable wash water
Source: Food Microbiology, [Epub ahead of print], Oct. 13, 2011.
Author: Elizaquível, P.; Sánchez, G.; Selma, M.V.; Aznar, R.
Summary:

The efficacy of sanitizing technologies in produce or in vegetable wash water is generally evaluated by plate count in selective media. This procedure is time consuming and can lead to misinterpretations because environmental conditions and sanitizing processes may affect bacterial growth or culturable capability. Thus, the aim of this study was to determine the applicability of a propidium monoazide real-time PCR (PMA-qPCR) method to monitor the inactivation by ultrasound treatment of foodborne bacteria in fresh-cut vegetable wash water. To this aim, lettuce wash water was artificially inoculated with E. coli O157:H7 (10⁶ CFU/mL) and treated by means of a continuous ultrasonic irradiation with a power density of 0.280 kW/L.

Resource type: html,pdf
Publication Date: October 13 ,2011

Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin
Source: Food Microbiology, [Epub ahead of print], Oct. 14, 2011.
Author: Li, H., et al
Summary:

The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min.

Resource type: html,pdf
Publication Date: October 14 ,2011

MudPIT analysis of alkaline tolerance by Listeria monocytogenes strains recovered as persistent food factory contaminants
Source: Food Microbiology, [Epub ahead of print], Oct. 14, 2011.
Author: Nilsson, R.E., et al
Summary:

Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food-factory contamination by Listeria monocytogenes is unknown. The researchers used shotgun proteomics to characterize alkaline adapted L. monocytogenes recovered as persistent and transient food-factory contaminants. Three unrelated strains were studied including two persistent and a transient food-factory contaminant determined using multilocus sequence typing (MLST). The strains were adapted to growth at pH 8.5 and harvested in exponential phase. Protein extracts were analyzed using multidimensional protein identification technology (MudPIT) and protein abundance compared by spectra counting.

Resource type: html,pdf
Publication Date: October 14 ,2011

Prevalence of helminth parasites found on vegetables sold in Maiduguri, Northeastern Nigeria
Source: Food Control, [Epub ahead of print], Oct. 15, 2011.
Author: Bala, A.N.; Yazah, A.J.; Dauda, M.
Summary:

For a healthy diet, people have been encouraged to eat lots of raw (fresh) vegetables and these can serve as vehicles of transmitting enteric parasitic pathogens throughout the process of planting to consumption. The aim of the present study was to determine the prevalence of helminth parasites found on vegetables sold in Maiduguri, northeastern Nigeria Methods: A total of 1,130 samples of fresh salad vegetables obtained from retail markets were examined for helminth eggs and larvae by using standard methods.

Resource type: html,pdf
Publication Date: October 15 ,2011

Microbiological quality of fresh vegetables and fruits sold in Singapore
Source: Food Control, [Epub ahead of print], Oct. 17, 2011.
Author: Seow, J.; Ágoston, R.; Phua, L.; Yuk, H.-G.
Summary:

The aim of this study was to characterize the microbiological quality of selected common fresh vegetables and fruits commercially sold in Singapore in order to provide insight into any potential health hazards associated with consumption of these commodities. A total of 125 samples, collected from major supermarkets and local markets, were tested for aerobic mesophilic and psychrotrophic bacterial counts. One hundred samples were analyzed for enumeration of yeasts and molds, enumeration of coliforms and detection of E. coli O157:H7 and Salmonella spp.

Resource type: html,pdf
Publication Date: October 17 ,2011

Listeria monocytogenes prevalence, contamination levels and strains characterization throughout the Parma ham processing chain
Source: Food Control, [Epub ahead of print], Oct. 17, 2011.
Author: Prencipe, V.A., et al
Summary:

In order to estimate prevalence, levels and patterns of Listeria monocytogenes contamination, a total of 774 swine carcasses were traced along the Parma ham production chain. Analyses were conducted on isolates originated from the same carcass, collected at different stages during processing.

Resource type: html,pdf
Publication Date: October 17 ,2011

The reliability of third-party certification in the food chain: From checklists to risk-oriented auditing
Source: Food Control, Vol. 20, No. 10, Oct. 2009, p. 927-35.
Author: Albersmeier, F.; Schulze, H.; Jahn, G.; Spiller, A.
Summary:

In recent years, certification has become increasingly relevant for agribusiness. In Europe, substantial parts of the value chain are already being certified by standards such as the International Food Standard (IFS) or GLOBALGAP (the former EurepGap). It is not known, however, whether these approaches can de facto ensure high quality control. This article is based on a database analysis of the German certification system Quality and Safety (QS) and a workshop with the QS-certification bodies conducting 85% of all agricultural audits. It seeks to deduce the first empirical hypotheses concerned with the connection between the reliability of third-party certification and the institutional framing of standards.

Resource type: html,pdf
Publication Date: October 2009

Evaluation of an Immunofluorescence Antibody Assay for the Detection of Antibodies Against Toxoplasma gondii in Meat Juice Samples from Finishing Pigs
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Oct. 19, 2011.
Author: Ranucci, D., et al
Summary:

Serum and meat juice analyses for the detection of Toxoplasma gondii antibodies by an immunofluorescence antibody assay were compared in 100 seropositive and 100 seronegative slaughtered heavy swine. Meat juice was obtained from diaphragm and gracilis muscles of the serologically tested animals.

Resource type: html,pdf
Publication Date: October 19 ,2011

High Frequency of Multiresistant Coagulase-Positive Staphylococcus aureus Found in Slaughter Pigs in Uruguay
Source: Foodborne Pathogens and Disease, [Epub ahead of print], Oct. 19, 2011.
Author: Meyer, C., et al
Summary:

Staphylococcus aureus are a hazard to human health since they can cause infections and food poisoning. Antimicrobial resistant strains render the treatment of infections problematic and contribute to the spread of antimicrobial resistance. They are therefore of great public concern. This study determined the resistance pattern of coagulase-positive S. aureus(CPSA) isolated from nasal swabs of 100 slaughter pigs from one farm in Uruguay.

Resource type: html,pdf
Publication Date: October 19 ,2011

Seasonal prevalence of Vibrio species in retail shrimps with an emphasis on Vibrio parahaemolyticus
Source: Food Control, [Epub ahead of print], Oct. 20, 2011.
Author: Zarei, M.; Borujeni, M.P.; Jamnejad, A.; Khezrzadeh, M.
Summary:

Seasonal prevalence of Vibrio species in shrimp samples from retail outlets in the South-western part of Iran was studied. A total of 300 samples were analyzed (75 samples in each season). Special attention was paid to the prevalence of total and pathogenic V. parahaemolyticus. All the TCBS isolates were first identified to the genus level with PCR and then identified to the species level using a battery of biochemical reactions and tests. To investigate the pathogenicity of the isolated V. parahaemolyticus, multiplex PCR (tl, tdh and trh genes) was performed.

Resource type: html,pdf
Publication Date: October 20 ,2011

Rapid Detection of Viable Listeria monocytogenes in Chilled Pork by Real-time Reverse-transcriptase PCR
Source: Food Control, [Epub ahead of print], Oct. 20, 2011.
Author: Ye, K., et al
Summary:

The objective of this study was to develop an RNA-dependent real-time reverse-transcriptase PCR (real-time RT-PCR) method for the detection of Listeria monocytogenes in chilled pork without the need for pre-enrichment steps, and the soundness of the method was simultaneously validated and evaluated by DNA-based real-time PCR and traditional culture methods.

Resource type: html,pdf
Publication Date: October 20 ,2011

Safety assessment of smoked fish related to L. monocytogenes prevalence using risk management metrics
Source: Food Control, [Epub ahead of print], Oct. 14, 2011.
Author: Doménech, E.; Amoros, J.A.; Martorell, S.; Escriche, I.
Summary:

One of the fundamental objectives of European food law is the protection of human health. In this framework, the administration has to ensure that there are control measures from "farm to fork", which maintain product safety in each stage of the food chain. With this in mind, the objective of this paper was to assess the level of safety of smoked fish in relation to L. monocytogenes in the early stages of the chain. This was carried out by evaluating the results obtained by the official control of the Valencian region related to the level of implementation of pre-requisites and HACCP. The prevalence of this organism in the industry and the retail stage was also measured. In order to discern whether these values were within the international consumer protection objectives a practical case focusing on smoked salmon was studied.

Resource type: html,pdf
Publication Date: October 14 ,2011

Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken
Source: Food Control, [Epub ahead of print], Oct. 20, 2011.
Author: Haughton, P.N., et al
Summary:

This study investigated the ability of pulsed electric fields (PEF) to inactivate a range of microorganisms in liquid media and on raw chicken meat. The susceptibilities of ten Campylobacter isolates (seven Campylobacter jejuni isolates and three Campylobacter coli isolates), Escherichia coli (ATCC 25922) and Salmonella Enteritidis (ATCC 13076) to PEF in liquid media were investigated.

Resource type: html,pdf
Publication Date: October 20 ,2011

Behavior of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses
Source: Food Microbiology, [Epub ahead of print], Oct. 21, 2011.
Author: Barbosa, J., et al
Summary:

The effects of previous exposure to sub-lethal acidic and osmotic stresses on the survival of Listeria monocytogenes during exposure to gastro-intestinal (GI) tract simulation, was investigated. Six L. monocytogenes strains isolated from cheeses were selected and exposed to high salt concentrations or acidic conditions and their viability compared in quick and slow digestions.

Resource type: html,pdf
Publication Date: October 21 ,2011

Molecular characterization of diarrheagenic Escherichia coli isolated from meat products sold at Mansoura City, Egypt
Source: Food Control, [Epub ahead of print], Oct. 21, 2011.
Author: Mohammed, M.A.M.
Summary:

This study was carried out to determine the serological characteristics and virulence-associated genes of 32 Escherichia coli strains isolated from different meat products. Serotyping of somatic (O) and flagellar (H) antigens reveled that 3 strains were typed into 2 serogroups; O121:H19 (2 strains) and O148:H8 (1 strain), while the other 29 strains were not agglutinated with any serum. For molecular characterization, multiplex PCR have been performed by combining seven primer pairs specific for enterotoxigenic E. coli (ETEC), enterohemorrhagic E. coli (EHEC), enteropathogenic E. coli (EPEC), and enteroinvasive E. coli (EIEC).

Resource type: html,pdf
Publication Date: October 21 ,2011

Irrigation Water as a Potential Preharvest Source of Bacterial Contamination of Vegetables
Source: Journal of Food Safety, Vol. 31, No. 4, Nov. 2011, p. 452–61.
Author: Ijabadeniyi, O.A.; Debusho, L.K.; Vanderlinde, M.; Buys, E.M.
Summary:

The aim of this research is to determine the bacteriological quality of the irrigation canal from Loskopdam, the two rivers that feed it and vegetables (broccoli and cauliflower) in Mpumalanga, South Africa and also to predict the presence of selected bacterial pathogens in irrigation water and on vegetables with logistic regression analysis. Water and vegetable samples were examined for the presence of total coliforms, fecal coliforms, Escherichia coli, Listeria monocytogenes, Salmonella sp., Enterococcus, Staphylococcus aureus, aerobic spore formers, anaerobic spore formers and aerobic colony counts were done. Apart from bacterial analysis, the following physicochemical tests: temperature, pH, turbidity and chemical oxygen demand (COD) were determined in water samples.

Resource type: html,pdf
Publication Date: November 2011

Validation of Heating Conditions in Production of Direct Acidified Venison with Beef Fat Summer Sausage for Elimination of Escherichia Coli O157:H7
Source: Journal of Food Safety, Vol. 31, No. 4, Nov. 2011, p. 480-6.
Author: Roberts, M.N.; Getty, K.J.K.
Summary:

Effectiveness of a typical production process for eliminating Escherichia coli O157:H7 in directly acidified venison with beef fat summer sausage was evaluated for formulations of different fat content (approximately 10.5 and 18%) and type of direct acidulant (encapsulated citric or lactic acid). Raw batter inoculated with E. coli O157:H7 to an initial level of c. 7.4 log cfu/g was stuffed into 64-mm casings and processed according to a thermal processing schedule used by a small commercial processor for directly acidified summer sausage products (maximum internal product temperature [I.T.] of 68.3C, followed by cold showering).

Resource type: html,pdf
Publication Date: November 2011

Potential for Microbial Contamination of Spinach through Feedyard Air/Dust Growing in Close Proximity to Cattle Feedyard Operations
Source: Journal of Food Safety, Vol. 31, No. 4, Nov. 2011, p. 525–9.
Author: Yanamala, S., et al
Summary:

To determine if spinach grown near cattle feedyards can become contaminated with microorganisms, fresh spinach bundles were set upright in polyvinyl chloride pipes within a feedyard. Bundles were located at 0, 20 and 50 yards from the cattle loadout area (dust generation). Control samples were in a Rubbermaid box (Rubbermaid, Huntersville, NC) to prevent environmental contamination. All samples were tested for generic Escherichia coli, E. coli O157 and Salmonella after 6, 12 and 24 h of feedyard exposure.

Resource type: html,pdf
Publication Date: November 2011

Identifying Food Safety Concerns When Communication Barriers Exist
Source: Journal of Food Science Education, Vol. 10, No. 4, Oct. 2011, p. 36–44.
Author: Neal, J.A.; Dawson, M.; Madera, J.M.
Summary:

Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning theory. Students were randomly assigned as a “manager” or an “employee.” The managers were provided with a recipe and instructions in English and employees were provided with the recipe and instructions in an abstract, non-English language. Students were instructed to prepare the recipe in silence using only nonverbal communication methods. Three teaching techniques were employed under this scenario to determine the most effective method of instruction.

Resource type: html,pdf
Publication Date: October 2011

A review of practical Salmonella control measures in animal feed
Source: The Journal of Applied Poultry Research, Vol. 20, No. 1, Mar. 2011, p. 102-13.
Author: Jones, F.T.
Summary:

Salmonella control principles may be divided into 3 broad categories: efforts to prevent contamination from entering the facility, work to reduce microbial multiplication within the plant, and procedures designed to kill the pathogen. This review article discusses control measures as they pertain to Salmonella in animal feeds.

Resource type: html,pdf
Publication Date: March 2011

Burger Preparation: What Consumers Say and Do in the Home
Source: Journal of Food Protection, Vol. 74, No. 10, Oct. 2011, p. 1708-16.
Author: Phang, H.S.; Bruhn, C.M.
Summary:

Ground beef has been linked to outbreaks of pathogenic bacteria like Escherichia coli O157:H7 and Salmonella. Consumers may be exposed to foodborne illness through unsafe preparation of ground beef. Video footage of 199 volunteers in Northern California preparing hamburgers and salad was analyzed for compliance with U.S. Department of Agriculture recommendations and for violations of the U.S. Food and Drug Administration's Food Code 2009. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session.

Publication Date: October 2011

Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH
Source: Food Microbiology, [Epub ahead of print], Oct. 8, 2011.
Author: Eugénie, B., et al
Summary:

Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores.

Resource type: html,pdf
Publication Date: October 8 ,2011

A critical review of biosecurity-based interventions and strategies to reduce Campylobacter on the poultry farm
Source: Applied and Environmental Microbiology, [Epub ahead of print], Oct. 7, 2011.
Author: Newell, D.G., et al
Summary:

The prevention and control of Campylobacter colonization of poultry flocks is an important public health strategy in the control of human campylobacteriosis. A critical review of the literature on interventions to control Campylobacter in poultry on farms has been undertaken using a systematic approach. Although the focus of the review was on aspects appropriate to the UK poultry industry, the research reviewed was gathered from world wide literature. Multiple electronic databases were employed to search literature, in any language, from 1980 to September 2008. A primary set of 4316 references was identified and scanned, using specific agreed upon criteria, to select relevant references related to biosecurity-based interventions. The final library comprised 173 references. Identification of the sources of Campylobacter in poultry flocks was required to inform the development of targeted interventions to disrupt transmission routes. The approach used generally involved risk factor-based surveys related to culture-positive or -negative flocks, usually combined with a structured questionnaire.

Resource type: html,pdf
Publication Date: October 7 ,2011

Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 Biofilms on Stainless Steel using Scallop Shell Powder
Source: Food Control, [Epub ahead of print], Oct. 10, 2011.
Author: Bodur, T.; Cagri-Mehmetoglu, A.
Summary:

Biofilms on steel surfaces containing Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 continue to threaten dairy and meat processors. In this study, the ability of scallop shell powder (SSP) to remove biofilms formed by these three pathogens on stainless steel plates was examined.

Resource type: html,pdf
Publication Date: October 10 ,2011

Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
Source: Food Control, [Epub ahead of print], Sep. 28, 2011.
Author: McCarthy, S.; Burkhardt III, W.
Summary:

Listeria monocytogenes and Morganella morganii have been implicated in listeriosis outbreaks and histamine fish poisoning, respectively. Treatment of food preparation surfaces and of whole fish during handling with agents such as, electrolyzed oxidizing (EO) water, could reduce biofilm formation on seafood products and in seafood processing plants. The article examined the efficacy of EO water against L. monocytogenes and M. morganii biofilms using the MBEC™ Assay System (Innovotech Inc.), conveyor belt coupons, and raw fish surfaces. The MBEC™ Assay System was used to assess the activity of EO water against 24-h biofilms of 90 L. monocytogenes strains and five M. morganii strains.

Resource type: html,pdf
Publication Date: September 28 ,2011

Listeria monocytogenes Serotypes 1/2c and 3c Possess inlH
Source: Foodborne Pathogens and Disease, Vol. No. 10, Sep. 28, 2011, p. 1125-9.
Author: Markkula, A; Lindström, M.; Korkeala, H.
Summary:

To examine the serotype specificity of inlH, which encodes the virulence-associated surface protein InlH related to the intracellular survival of Listeria monocytogenes in mice, the presence of inlH in 337 L. monocytogenes strains, representing 11 different serotypes, was studied. A total of 106 strains representing 3 serotypes and 14 pulsed-field gel electrophoresis (PFGE) types were positive for inlH by polymerase chain reaction.

Resource type: html,pdf
Publication Date: September 28 ,2011

Highlights from the Clinical Symposium on Shiga Toxin-Producing Escherichia Coil / Haemolytic Uremic Syndrome, Berlin, September 2011
Source: Eurosurveillance, Vol. 16, No. 39, Sept. 29, 2011.
Author: Jansen, A.
Summary:

On 9 September 2011, the Estrel Convention Center in Berlin was the venue for a first clinical symposium on Shiga toxin-producing Escherichia coli / haemolytic uremic syndrome (STEC/HUS) reflecting on the large STEC outbreak in Germany earlier this year. The German Society of Nephrology (DGfN) invited internationally renowned clinical experts and microbiologists to discuss the basic science and diagnostics of STEC infections and the different options for treating an EHEC-associated HUS, including plasmapheresis, antibody therapy with Eculizumab, and extracorporeal immune adsorption. This article discusses the highlights of that meeting.

Resource type: html,pdf
Publication Date: September 29 ,2011

Detection of Norovirus and Feline calicivirus in spiked molluscs subjected to heat treatments
Source: Food Control, [Epub ahead of print], Oct. 12, 2011.
Author: Croci, L.; Suffredini, E.; Di Pasquale, S.; Cozzi, L.
Summary:

The aim of the study was the evaluation of the effect of heat treatment in shellfish experimentally contaminated with human Norovirus (NoV). Feline Calicivirus(FCV), often used as surrogate for human NoV, was examined in parallel to test for virus infectivity after treatment. The experiments were performed subjecting suspensions and spiked mussels to heat treatment (60°C and 80°C) for various times.

Resource type: html,pdf
Publication Date: October 12 ,2011

Database Updates - Week of 10/17/11 to 10/23/11

Mon, 17 Oct 2011 04:00:00 GMT

A review of practical Salmonella control measures in animal feed
Source: The Journal of Applied Poultry Research, Vol. 20, No. 1, Mar. 2011, p. 102-13.
Author: Jones, F.T.
Summary:

Resource type: html,pdf
Publication Date: March 2011

Burger Preparation: What Consumers Say and Do in the Home
Source: Journal of Food Protection, Vol. 74, No. 10, Oct. 2011, p. 1708-16.
Author: Phang, H.S.; Bruhn, C.M.
Summary:

Publication Date: October 2011

Resource type: html,pdf
Publication Date: October 8 ,2011

Resource type: html,pdf
Publication Date: October 7 ,2011

Resource type: html,pdf
Publication Date: October 10 ,2011

Resource type: html,pdf
Publication Date: September 28 ,2011

Resource type: html,pdf
Publication Date: September 29 ,2011

Resource type: html,pdf
Publication Date: October 12 ,2011

Database Updates - Week of 10/3/11 to 10/9/11

Mon, 03 Oct 2011 04:00:00 GMT

Combining risk assessment and epidemiological risk factors to elucidate the sources of human E. coli O157 infection
Source: Epidemiology and Infection, [Epub ahead of print], Sep. 27, 2011.
Author: Rotariu, O., et al
Summary:

E. coli O157 can be transmitted to humans by three primary (foodborne, environmental, waterborne) and one secondary (person-to-person transmission) pathways. A regression model and quantitative microbiological risk assessments (QMRAs) were applied to determine the relative importance of the primary transmission pathways in NE Scotland.

Resource type: html,pdf
Publication Date: September 27 ,2011

Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials
Source: Journal of Food Science, Vol. 76, No. 7, Sep. 2011, p. M478–85.
Author: Adler, J.M., et al
Summary:

Brine solution injection of beef contaminated with Escherichia coli O157:H7 on its surface may lead to internalization of pathogen cells and/or cross-contamination of the brine, which when recirculated, may serve as a source of new product contamination. This study evaluated survival of E. coli O157:H7 in brines formulated without or with antimicrobials.

Resource type: html,pdf
Publication Date: September 2011

Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods
Source: Journal of Food Science, Vol. 76, No. 7, Sep. 2011, p. M493–9.
Author: Muhialdin, B.J.; Hassan, Z.; Sadon, S.K.
Summary:

In the search for new preservatives from natural resources to replace or to reduce the use of chemical preservatives 4 strains of lactic acid bacteria (LAB) were selected to be evaluated for their antifungal activity on selected foods. The supernatants of the selected strains delayed the growth of fungi for 23 to 40 d at 4 °C and 5 to 6 d at 20 and 30 °C in tomato puree, 19 to 29 d at 4 °C and 6 to 12 d at 20 and 30 °C in processed cheese, and 27 to 30 d at 4 °C and 12 to 24 d at 20 and 30 °C in commercial bread. The shelf life of bread with added LAB cells or their supernatants were longer than normal bread. This study demonstrates whether or not Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, L. pentosus G004, and L. paracasi D5 either the cells or their supernatants could be used as biopreservative in bakery products and other processed foods.

Resource type: html,pdf
Publication Date: September 2011

A Risk Assessment Model for Enterotoxigenic Staphylococcus aureus in Pasteurized Milk: A Potential Route to Source-Level Inference
Source: Risk Analysis, [Epub ahead of print], Sep. 29, 2011.
Author: Barker, G.C.; Goméz-Tomé, N.
Summary:

This article describes a probabilistic model that quantifies hazards that arise from Staphylococcus aureus in milk that is sold as pasteurized in the United Kingdom. The model is centered on coupled dynamics for S. aureus populations, staphylococcal enterotoxins, and the concentration of alkaline phosphatase throughout the milk chain. The chain includes farm collection and storage of pooled milk, further pooling for off-farm processing, high temperature short time thermal processing, and possible postprocess contamination. The model is implemented as a Bayesian belief network. A risk assessment is conducted using the model.

Resource type: html,pdf
Publication Date: September 29 ,2011

Database Updates - Week of 9/26/11 to 10/2/11

Mon, 26 Sep 2011 04:00:00 GMT

Risk Assessment of Shell Eggs Internally Contaminated with Salmonella Enteritidis
Source: International Food Risk Analysis Journal, Vol. 1, No. 1, Sep. 2011, p. 40-81.
Author: DeWinter, L.M.; Ross, W.H.; Couture, H.; Farber, J.F.
Summary:

A risk assessment was performed to determine the health risks associated with the consumption of Canadian grade A eggs internally contaminated with Salmonella Enteritidis. Primary outputs from the risk assessment model are distributions of the prevalence of contaminated eggs, the number of illnesses per S. Enteritidis contaminated egg and the number of illnesses that would accrue under those conditions. The outputs are distributions: they describe how the risk outputs vary over the conditions established in the baseline set of conditions.

Resource type: pdf
Publication Date: September 2011