scholarly journals Enumeration of Clostridium welchii in the faeces of varying sections of the human population

1966 ◽  
Vol 64 (3) ◽  
pp. 367-374 ◽  
Author(s):  
Ross G. A. Sutton
Keyword(s):  
General Population ◽  
Human Population ◽  
Food Poisoning ◽  
Laboratory Diagnosis ◽  
Viable Count ◽  
Heat Resistant

A method of doing viable counts of Cl. welchii has been described that gives reproducible results from faeces. By this method counts were carried out on the faeces of persons in the general population, and those associated with an outbreak of food poisoning due to Cl. welchii. There was a significant increase in viable count in those with symptoms of food poisoning. Owing to many variables, single viable counts do not appear to be useful in the laboratory diagnosis of food poisoning, but the detection of heat-resistant spores, by direct culture after boiling, may be of some use. More work must be carried out to substantiate this point.

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

1994 ◽  
Vol 57 (5) ◽  
pp. 393-398 ◽  
Author(s):  
V. K. JUNEJA ◽  
B. S. MARMER ◽  
A. J. MILLER
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Ground Beef ◽  
Viable Count ◽  
Anaerobic Conditions ◽  
Vegetative Cells ◽  
Aerobic Conditions ◽  
C Storage ◽  
Meat Samples ◽  
Aerobic And Anaerobic

Growth of Clostridium perfringens in aerobic-and anaerobic-(vacuum) packaged cooked ground beef was investigated. Autoclaved ground beef was inoculated with ~3.0-log10 CFU/g of C. perfringens, packaged and stored at various temperatures. Vegetative cells and heat-resistant spores were enumerated by plating unheated and heated (75°C for 20 min) meat samples on tryptose-sulfite-cycloserine agar. Clostridium perfringens grew to >7 logs within 12 h at 28, 37 and 42°C under anaerobic atmosphere and at 37 and 42°C under aerobic conditions. At 28°C under aerobic conditions, growth was relatively slow and total viable count increased to >6 logs within 36 h. Similarly, growth at 15°C in air was both slower and less than under vacuum. Regardless of packaging, the organism either declined or did not grow at 4, 8 and 12°C. Spores were not found at <12°C. Spores were detected as early as 8 h at 42°C under anaerobic conditions, but in general, the type of atmosphere had little influence on sporulation at ≥28°C. Temperature abuse (28°C storage) of refrigerated products for 6 h will not permit C. perfringens growth. However, cyclic and static temperature abuse of such products for relatively long periods may lead to high and dangerous numbers of organisms. Reheating such products to an internal temperature of 65°C before consumption would prevent food poisoning since the vegetative cells were killed.

scholarly journals The microbiology of cooked prawns and shrimps on retail sale

1985 ◽  
Vol 94 (3) ◽  
pp. 319-326 ◽  
Author(s):  
M. H. Greenwood ◽  
E. F. C. Coetzee ◽  
B. M. Ford ◽  
P. Gill ◽  
W. L. Hooper ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Vibrio Parahaemolyticus ◽  
Food Poisoning ◽  
Viable Count ◽  
Total Viable Count ◽  
Retail Sale ◽  
Point Of Sale ◽  
Three Samples ◽  
Laboratory Survey

SUMMARYIn an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae andVibrio parahaemolyticuswere not detected.Yersinia enterocoliticawas isolated from three samples. Results for total viable count and presence ofEscherichia coliandStaphylococcus aureuscomplied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

scholarly journals Experimental Evidence of a Heat-Resistant Gastro-Intestinal Irritant produced by Bacilli of the Salmonella Group

1933 ◽  
Vol 33 (2) ◽  
pp. 233-244 ◽  
Author(s):  
William G. Savage
Keyword(s):  
Experimental Evidence ◽  
Food Poisoning ◽  
Oral Route ◽  
Theoretical Interest ◽  
Heat Resistant

The Salmonella group contains the organisms which are mainly responsible for outbreaks of food poisoning and the possibility of the production by these strains of bodies which are toxic, or which act as gastro-intestinal irritants, when administered by the oral route, is of practical as well as theoretical interest. This is especially the case if it can be shown that these irritant substances are heat resistant.

scholarly journals Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

2019 ◽  
Vol 62 (3) ◽  
pp. 172-177
Author(s):  
Shagufta Ambreen Shaikh ◽  
Anila Sidiqui ◽  
Shagufta Naz ◽  
Seema Ismat
Keyword(s):  
General Population ◽  
Bacillus Cereus ◽  
Vegetative Cell ◽  
Food Poisoning ◽  
Local Market ◽  
Staple Food ◽  
Vegetative Cells ◽  
Cooked Rice ◽  
Rice Samples ◽  
Favorable Conditions

  Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.    

scholarly journals Toxoplasma gondii In Morocco And Palestine: General Review

2020 ◽  
Vol 1 (6) ◽  
Author(s):  
Zuhair Dardona ◽  
Safa Ben Alla ◽  
Mohamed Hafidi ◽  
Ali Boumezzough ◽  
Samia Boussaa
Keyword(s):  
Risk Factors ◽  
Toxoplasma Gondii ◽  
General Population ◽  
Pregnant Women ◽  
Human Population ◽  
Congenital Toxoplasmosis ◽  
Intracellular Parasite ◽  
Factors Associated ◽  
Shed Light ◽  
Underlying Risk

Toxoplasma gondii is a ubiquitous intracellular parasite, which is commonly known to infect all warm-blooded animals. Almost 30 % of the world’s human population is infected with this parasite, though the infection varies depending on the region and ethnic group. Also, almost half of pregnant women in Morocco and one-third in Palestine have been infected with toxoplasmosis. Several studies have been conducted in order to estimate the prevalence of this parasite among pregnant women in Morocco and Palestine. However, studies revolving around the occurrence of this parasite among livestock and the environment in Palestine and Morocco are inadequate. This review will shed light on the underlying risk factors associated with the prevalence of this parasite by drawing on a comparison between the occurrence of toxoplasmosis in two different countries. It also intends on increasing the awareness and knowledge regarding this parasite among the general population. Nonetheless, Congenital toxoplasmosis as well as the seroprevalence of Toxoplasmosis among women who have undergone abortion still need to be studied further, particularly in Morocco.

Survival of Methicillin-Resistant Staphylococcus aureus in Fish and Shrimp under Different Storage Conditions

2020 ◽  
Vol 83 (5) ◽  
pp. 844-848 ◽  
Author(s):  
POOJA SAKLANI ◽  
MANJUSHA LEKSHMI ◽  
BINAYA BHUSAN NAYAK ◽  
SANATH KUMAR
Keyword(s):  
Staphylococcus Aureus ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Storage Conditions ◽  
Viable Count ◽  
Inoculum Level ◽  
Methicillin Resistant ◽  
Fresh Fish ◽  
Bombay Duck

ABSTRACT Foods that are extensively handled during preparation and stored without refrigeration are often associated with staphylococcal food poisoning. This problem is more confounding when contaminating strains belong to the methicillin-resistant Staphylococcus aureus (MRSA) group. In this study, we investigated the survivability of MRSA in two seafood matrices under different storage conditions. MRSA was inoculated at 6 and 3 log CFU/g into all sample groups of peeled shrimp (Parapeneopsis stylifera) stored at −20°C, Bombay duck fish (Harpadon nehereus) stored in ice, and dried Bombay duck fish stored at 30 ± 2°C. The populations of MRSA in frozen peeled shrimp inoculated with MRSA at 6 log CFU/g were reduced by 1.52 log CFU/g, whereas in samples inoculated with 3 log CFU/g levels remained stable after 60 days of storage. In fresh Bombay duck fish inoculated with 6 log CFU/g and stored in ice for 18 days, MRSA levels decreased by 2.75 log CFU/g. In contrast, in fresh fish inoculated with 3 log CFU/g the total viable count increased by 3.02 log CFU/g over 16 days of ice storage. In dried fish stored at 30 ± 2°C, MRSA levels declined by 3.27 log CFU/g in samples inoculated with 6 log CFU/g and by 0.91 log CFU/g in samples inoculated with 3 log CFU/g. These results suggest that the survival of MRSA depends on the temperature of storage and the inoculum level. In our study, MRSA survival was higher when inoculated at 3 log CFU/g regardless of the seafood matrix and storage temperature. HIGHLIGHTS

scholarly journals From Single Nanowires to Smart Systems: Different Ways to Assess Food Quality

2021 ◽  
Vol 5 (1) ◽  
pp. 29
Author(s):  
Matteo Tonezzer ◽  
Franco Biasioli ◽  
Flavia Gasperi
Keyword(s):  
Food Quality ◽  
Intelligent System ◽  
Limit Of Detection ◽  
Food Poisoning ◽  
Building Blocks ◽  
Viable Count ◽  
Machine Learning Algorithms ◽  
Smart Systems ◽  
Wide Range ◽  
Fish Samples

Recently, low-dimensional (1D, 2D) nanostructured materials have been attracting more and more interest as building blocks for innovative systems. Metal oxide nanowires are one of the most widely used materials for solid-state gas sensors, as they are simple to make, inexpensive, and sensitive to a wide range of gases and volatiles. Unfortunately, their broad sensitivity has a price to pay, which is very low selectivity. Fortunately, this flaw is not a problem for all applications. Where the boundary conditions are defined and “simple” (only the presence of a target gas is expected, without any interfering gases), a single traditional chemiresistor may be the best choice, while in cases where the variables are many, it is better to use an intelligent system. In this paper, we will show a resistive sensor based on a single SnO2 nanowire which, working at three temperatures (200, 250, and 300 °C), is able to detect tens of ppb of ammonia (30 ppb at 300 °C). The limit of detection (LoD) was calculated as 3 N/S, where N is the standard deviation of the sensor signal in air and S is the sensor sensitivity. We will show that the performance of this nanosensor is excellent and can be used in various applications, including agri-food quality monitoring. We will demonstrate that the SnO2 nanowire in a thermal gradient can act as a nano-electronic nose thanks to machine learning algorithms. The single nanowire-based sensor can estimate the total viable count with an error of 2.32% on mackerel fish samples stored at room temperature (25 °C) and in a fridge (4 °C). The integration of such a small (less than one square mm) and cheap device into the food supply chain would greatly reduce waste and the frequency of food poisoning.

scholarly journals The Emergence of SARS-CoV-2 Within the Dog Population in Croatia: Host Factors and Clinical Outcome

2021 ◽  
Author(s):  
Vladimir Stevanovic ◽  
Irena Tabain ◽  
Tatjana Vilibic-Cavlek ◽  
Maja Mauric Maljkovic ◽  
Iva Benvin ◽  
...  
Keyword(s):  
Risk Factors ◽  
General Population ◽  
Clinical Outcome ◽  
Strong Evidence ◽  
Human Population ◽  
Significant Risk ◽  
Host Factors ◽  
Study Group ◽  
Male Sex ◽  
Second Wave

Over a year into the COVID-19 pandemic, there is growing evidence that SARS-CoV-2 infections among dogs are more common than previously thought. In this study, the prevalence of SARS-CoV-2 antibodies was investigated in two dog population. The first group was comprised of 1069 dogs admitted to the Veterinary Teaching Hospital for any given reason. The second group included dogs that shared households with confirmed COVID-19 cases in humans. This study group numbered 78 dogs. In COVID-19 infected households, 43.9% tested ELISA positive, and neutralisation antibodies were detected in 25.64% of dogs. Those data are comparable with the secondary attack rate in the human population. With 14.69% of dogs in the general population testing ELISA positive, there was a surge of SARS-CoV-2 infections within the dog population amid the second wave of the pandemic. Noticeably seroprevalence of SARS-CoV-2 in the dog and the human population did not differ at the end of the study period. Male sex, breed and age were identified as significant risk factors. This study gives strong evidence that while acute dog infections are mostly asymptomatic, they can pose a significant risk to dog health. Seropositive dogs had a 1.97 times greater risk for developing central nervous symptoms.

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