scholarly journals The carrier food-handler and non-typhoid salmonellosis

1987 ◽  
Vol 98 (3) ◽  
pp. 223-230 ◽  
Author(s):  
J. G. Cruickshank ◽  
T. J. Humphrey
Keyword(s):  
Food Poisoning ◽  
Practical Significance ◽  
Food Handler ◽  
Human Beings ◽  
Food Handlers ◽  
The United Kingdom ◽  
Food Borne ◽  
Potential Problems ◽  
Substantial Temperature ◽  
Micro Organisms

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.

scholarly journals Streptococcal contamination of food: an unusual cause of epidemic pharyngitis

2001 ◽  
Vol 127 (2) ◽  
pp. 179-184 ◽  
Author(s):  
U. KATZENELL ◽  
J. SHEMER ◽  
Y. BAR-DAYAN
Keyword(s):  
Sore Throat ◽  
Streptococcus Pyogenes ◽  
Attack Rate ◽  
Food Poisoning ◽  
Streptococcal Pharyngitis ◽  
Food Handler ◽  
Food Handlers ◽  
Food Borne ◽  
And Storage ◽  
Penicillin Prophylaxis

The purpose of this article is to define the distinguishing characteristics of food-borne streptococcal pharyngitis by reviewing the literature. The main cause of this infection lies in poor handling and preservation of cold salads, usually those which contain eggs and are prepared some hours before serving. A shorter incubation period and a higher attack rate (51–90%) than in transmission by droplets was noted. The epidemics tend to occur in warm climates and in the hottest months of the year. Streptococcus pyogenes seems to originate from the pharynx or hand lesions of a food handler. In comparison to airborne transmission symptoms such as sore throat, pharyngeal erythema, and enlarged tonsils, submandibular lymphadenopathy are more frequent than coughing and coryza. Seven out of 17 reports revealed an M-untypeable serotype, which may possess virulent characteristics. Penicillin prophylaxis was shown to limit additional spread of the infection. There were no non-suppurative sequels, and suppurative sequels were very rare. We assume that the guidelines for the prevention of food poisoning would apply to food-borne streptococcal pharyngitis. Food handlers should be supervised to ensure they comply with strict rules of preparation and storage of food. Cold salads, especially those containing eggs, should not be left overnight before serving.

scholarly journals A Review of Microbial Contamination in Processed and Street Foods

2021 ◽  
Vol 7 (2) ◽  
pp. 338-341
Author(s):  
Muthukumaran P ◽  
Karthikeyan R ◽  
Nirmal Kumar R
Keyword(s):  
Salmonella Enteritidis ◽  
Biochemical Properties ◽  
The Body ◽  
Food Handler ◽  
Foodborne Diseases ◽  
Human Beings ◽  
Animal Products ◽  
Food Borne ◽  
Foodborne Infection ◽  
Sufficient Food

As a basic physiology need threat to sufficient food, production is threat to human survival food security was a main issue that has gained global concern. This paper looks at the food borne contamination by assessing the availability of food and accessibility of the available food from a food as a microbiologist’s perspective, there are several microorganisms similarly viruses, bacteria, fungi, protozoans, and parasites for which foods serve as vehicles of transmission. Among these agents, several bacteria are most commonly implicated in foodborne outbreak episodes. Foodborne diseases in human beings are caused either by straight contact with infested food animals/animal products (zoonotic) or humans, such as a food handler, or by direct absorption of polluted foods. There are three important terms with regard to foodborne diseases foodborne infections, foodborne toxicoinfections and foodborne intoxications. Foodborne infection is the condition caused by the incorporation of viable cells of a pathogen. For example, Salmonella Enteritidis and Escherichia coli infections are brought about by the ingestion of food contaminated with living cells of these pathogens. Finally, foodborne toxicoinfection is that in which the ingestion of viable pathogenic cells causes the toxins productions inside the human body, leading to infection episodes. For example, Vibrio cholerae produces cholera toxin inside the body after being ingested by the host. The morphology, Gram’s reaction, biochemical properties, and associated foods with important foodborne bacteria.

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

scholarly journals An outbreak of viral gastroenteritis associated with consumption of sandwiches: implications for the control of transmission by food handlers

1998 ◽  
Vol 121 (3) ◽  
pp. 615-621 ◽  
Author(s):  
U. D. PARASHAR ◽  
L. DOW ◽  
R. L. FANKHAUSER ◽  
C. D. HUMPHREY ◽  
J. MILLER ◽  
...  
Keyword(s):  
Food Handler ◽  
Common Source ◽  
Viral Gastroenteritis ◽  
Food Handlers ◽  
Rt Pcr ◽  
Source Of Infection ◽  
Food Borne ◽  
Pcr Product ◽  
Stool Specimens ◽  
Polymerase Chain

Although food handlers are often implicated as the source of infection in outbreaks of food-borne viral gastroenteritis, little is known about the timing of infectivity in relation to illness. We investigated a gastroenteritis outbreak among employees of a manufacturing company and found an association (RR=14·1, 95% CI=2·0–97·3) between disease and eating sandwiches prepared by 6 food handlers, 1 of whom reported gastroenteritis which had subsided 4 days earlier. Norwalk-like viruses were detected by electron microscopy or reverse transcriptase-polymerase chain reaction (RT-PCR) in stool specimens from several company employees, the sick food handler whose specimen was obtained 10 days after resolution of illness, and an asymptomatic food handler. All RT-PCR product sequences were identical, suggesting a common source of infection. These data support observations from recent volunteer studies that current recommendations to exclude food handlers from work for 48–72 h after recovery from illness may not always prevent transmission of Norwalk-like viruses because virus can be shed up to 10 days after illness or while exhibiting no symptoms.

scholarly journals Enterotoxigenic enteric bacteria in foods and outbreaks of food-borne diseases in Sweden

1979 ◽  
Vol 83 (1) ◽  
pp. 33-40 ◽  
Author(s):  
M.-L. Danielsson ◽  
R. Möllby ◽  
H. Brag ◽  
N. Hansson ◽  
P. Jonsson ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Enteric Bacteria ◽  
Watery Diarrhoea ◽  
Suckling Mouse ◽  
Gram Negative ◽  
E Coli ◽  
Heat Stable ◽  
Food Borne ◽  
Micro Organisms

SUMMARYAll of 86 foods routinely examined for potentially pathogenic enteric bacteria were found to harbour one or more coliform species. None of the strains isolated produced heat-labile enterotoxin (LT) or showed invasive properties. The suckling mouse test indicated that one strain ofEscherichia coliproduced heat-stable enterotoxin (ST). Twelve incidents of suspected food poisoning were also investigated. In two of them the foods examined contained LT-producing strains ofE. coliand in two there were LT-producing strains ofKlebsiella pneumoniae. The counts of viable enterotoxigenic micro-organisms in these foods were 3000–30 000E. coli/g and 50 000 to 1 millionK. pneumoniae/g. The dominant symptom in all the incidents was watery diarrhoea. These seem to be the first reported cases of foodborne enterotoxigenic enteric bacteria in Europe. Though enterotoxigenicE. coliand related gram-negative enterotoxin-producing species are rare in correctly handled food in Sweden, these micro-organisms should be searched for when outbreaks of food poisoning are investigated.

scholarly journals Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation

2021 ◽  
Vol 6 (9) ◽  
pp. 430-436
Author(s):  
Song Jing Ling ◽  
Hassan Z. ◽  
Regina G.
Keyword(s):  
Food Poisoning ◽  
Food Preparation ◽  
Preparation Process ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Students ◽  
Water Supplies ◽  
Food Borne ◽  
Major Factors ◽  
Prevention Methods

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

scholarly journals Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers

2012 ◽  
Vol 78 (8) ◽  
pp. 2930-2935 ◽  
Author(s):  
M. A. Argudín ◽  
M. C. Mendoza ◽  
M. A. González-Hevia ◽  
M. Bances ◽  
B. Guerra ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Health Hazard ◽  
Food Poisoning ◽  
Gene Content ◽  
Food Handler ◽  
Food Handlers ◽  
Potential Health ◽  
Content Type ◽  
Genes Encoding

ABSTRACTStaphylococcal food poisoning, one of the most common food-borne diseases, results from ingestion of one or more staphylococcal enterotoxins (SEs) produced byStaphylococcus aureusin foods. In the present study, 64S. aureusisolates recovered from foods and food handlers, associated or not associated with food-poisoning outbreaks in Spain, were investigated. They were assigned to 31 strains byspatyping, multilocus sequence typing (MLST), exotoxin gene content, and antimicrobial resistance. The strains belonged to 10 clonal complexes (CCs): CC5 (29.0%), CC30 (25.8%), CC45 (16.1%), CC8, CC15 (two strains each), CC1, CC22, CC25, CC59, and CC121 (one strain each). They contained hemolysin genes (90.3%);lukED(77.4%); exfoliatin geneseta,etd(6.5% each), andetb(3.2%);tst(25.8%); and the following enterotoxin or enterotoxin-like genes or clusters:sea(38.7%),seb(12.9%),sec(16.1%),sed-seljwith or withoutser(22.9%),selk-selq(6.5%),seh,sell,selp(9.7% each),egc1(32.3%), andegc2(48.4%). The number ofseandselgenes ranged from zero to 12. All isolates carryingtst, and most isolates with genes encoding classical enterotoxins (SEA, SEB, SEC, and SED), expressed the corresponding toxin(s). Two CC5 isolates from hamburgers (spatype t002, sequence type 5 [ST5];spatype t2173, ST5) were methicillin resistant and harbored staphylococcal cassette chromosomemec(SCCmec) IVd. Six (19.4%) were mupirocin resistant, and one (spatype t120, ST15) from a food handler carriedmupA(MIC, 1,250 μg/ml). Resistance to ampicillin (blaZ) (61.3%), erythromycin (ermA-ermCorermC) (25.8%), clindamycin (msrA-msrB or msrB) (16.1%), tetracycline (tetK) (3.2%), and amikacin-gentamicin-kanamycin-tobramycin (aphAwithaacAplusaphDoraadD) (6.5%) was also observed. The presence ofS. aureusstrains with an important repertoire of virulence and resistance determinants in the food chain represents a potential health hazard for consumers and merits further observation.

scholarly journals Molecular subtyping of Staphylococcus aureus from an outbreak associated with a food handler

2002 ◽  
Vol 128 (1) ◽  
pp. 15-20 ◽  
Author(s):  
H.-L. WEI ◽  
C.-S. CHIOU
Keyword(s):  
High School ◽  
Staphylococcus Aureus ◽  
Gel Electrophoresis ◽  
Protein A ◽  
Food Poisoning ◽  
Pulsed Field Gel Electrophoresis ◽  
Food Handler ◽  
Restriction Profile ◽  
Food Handlers ◽  
Gene Restriction

On 6 May 2000, a staphylococcal food poisoning outbreak occurred at a high school, affecting 10 of the 356 students who attended the breakfast. Twenty-seven Staphylococcus aureus isolates, producing enterotoxin A (SEA), SEB-, or non-SEA-E, were recovered from 7 patients, 2 food handlers and left-overs. To investigate the outbreak, we genotyped the isolates by using pulsed-field gel electrophoresis (PFGE) and three PCR-based techniques: inter-IS256 PCR typing, protein A gene (spa) typing, and coagulase gene restriction profile (CRP) analysis. Our results show that PFGE was the most discriminatory technique, whereas the three PCR-based techniques were insufficient in the discriminatory power to distinguish the S. aureus isolates from the outbreak. Based on the enterotoxin-producing types and the results of genotyping, three distinct types of strains (A1111, B2221 and N3221) were designated. Both the A1111 and B2221 strains were found in the specimens from the patients and a hand lesion of a food handler, suggesting that the source of contamination for the outbreak was most likely originated from a food handler.

scholarly journals Food Safety and COVID-19: Precautionary Measures to Limit the Spread of Coronavirus at Food Service and Retail Sector

2020 ◽  
Vol 14 (suppl 1) ◽  
pp. 749-756 ◽  
Author(s):  
Muhammad Shahbaz ◽  
Muhammad Bilal ◽  
Abdul Moiz ◽  
Shagufta Zubair ◽  
Hafiz M.N. Iqbal
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Close Contact ◽  
Food Service ◽  
Food Handler ◽  
Retail Sector ◽  
Human Beings ◽  
Food Handlers ◽  
Food Services ◽  
Precautionary Measures

Coronavirus pandemic has drastically upended the daily life routines of human beings and has wide wide-ranging effects on entire sectors of society. The food sector is also susceptible and substantially harmed by the influence of intensive effects of coronavirus. To ensure food safety and limit the spread of coronavirus at food services and retail sector has become a challenge where delicate and fresh food items are served and delivered to the customers, which have passed through a series of operational steps from order taking, food receiving, preparation of food, packing, delivery to customers. At each step, there is a possibility of food handlers to touch the food surface or food directly and if food handler is not following appropriate precautionary measures e.g. hand hygiene, sanitization and disinfection, social distances, and is touching, then it can be a possible source of coronavirus spread. Since there is no evidence that food is a coronavirus transmission route but during the food operations, improper sanitization and disinfection of key touchpoints, food contact, nonfood contact, equipment and cleaning tools surfaces and close contact of food handlers with staff and customers not only can put themselves on risk but can also be a risk for customers. Food services and the retail sector should make sure proper hand hygiene, approved sanitizers and disinfectants in use, follow social distances at workstations and while interacting with the customers. Finally, the business should be vigilant to monitor the temperature of staff and incoming guests to identify if there may any sick person to avoid from further spread of coronavirus and shall report to concerned health authorities if anyone symptoms matching with COVID-19.

scholarly journals Staphylococcus aureus harbouring egc cluster coding for non-classical enterotoxins, involved in a food poisoning outbreak, Romania, 2012 / Staphylococcus aureus purtător de gene codante pentru enterotoxine non-clasice (cluster egc), implicat într-un focar de toxiinfecţie alimentară, România, 2012

2015 ◽  
Vol 23 (3) ◽  
pp. 285-294 ◽  
Author(s):  
Ileana Luminita Coldea ◽  
Lavinia Zota ◽  
Cristiana Cerasella Dragomirescu ◽  
Brandusa Elena Lixandru ◽  
Elena Carmina Dragulescu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Genetic Relatedness ◽  
Protein A ◽  
Food Poisoning ◽  
Food Handler ◽  
Reference Laboratory ◽  
Food Handlers ◽  
Spa Typing ◽  
Reference Centre ◽  
Laboratory Capacity

Abstract In March 2012, a food poisoning outbreak was reported in a Romanian county, with a total number of 30 children affected. The symptoms (vomiting, diarrhea and abdominal pain), with onset within 1-2 hours after the ingestion of a particular food (milk), suggested a possible staphylococcal aetiology. An outbreak investigation was carried out, in accordance with the national surveillance methodology and 25 samples: stool (n=9), vomit (n=5), nasal swabs (n=9), and milk (n=2) were collected from the affected children, food handlers and suspected food. All isolated strains were sent to the Reference Centre for Staphylococci within the “Cantacuzino” National Institute of Research-Development for Microbiology and Immunology, Bucharest, Romania, for confirmation and further analysis. The aim of this study was to increase the reference laboratory capacity to confirm staphylococcal food poisoning (SFP) outbreak by defining the molecular basis of toxicity of Staphylococcus aureus (S. aureus) isolates and assessing their genetic relatedness. PCR methods have been used to detect 14 enterotoxin genes and the expression of some of these genes was proved by using a reverse transcription real-time PCR. Pulsed-field gel electrophoresis (PFGE) and Staphylococcus protein A coding gene sequence typing (spa typing) have been used to track the origin of the S. aureus contamination and to confirm the food poisoning outbreak. Two enterotoxigenic S. aureus strains isolated from milk, twelve isolated from patients and two from food handlers were of the same spa- type (t902) and revealed an indistinguishable SmaI macrorestriction pattern after a PFGE analysis. All these strains harboured the same toxin genes profile, namely the enterotoxin gene cluster (egc), which strongly supports the evidence that the milk was the incriminated food vehicle of the outbreak and a food-handler was the most likely source of the staphylococcal food poisoning (SFP) incident.

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