scholarly journals Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases

2018 ◽  
Vol 192 ◽  
pp. 03009
Author(s):  
Sumonthip KongtunJanphuk
Keyword(s):  
Infectious Diseases ◽  
Bacterial Contamination ◽  
Gastrointestinal Disease ◽  
Food Poisoning ◽  
Food Borne Pathogens ◽  
University Of Technology ◽  
Food Borne ◽  
Cooked Food ◽  
Number Of Bacteria ◽  
Different Levels

This research was aim to analyzed the detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases from the restaurants surround area of King Mongkut’s University of Technology North Bangkok, Bangkok, THAILAND. Pot-stewed pork (Palow-Moo;PL) and Fried basil pork (Kapraw-Moo;PK) from five restaurants were collected and analyzed for food borne pathogens. The Analysis of bacterial contamination in that food by used to the methodology of Microbiology and diagnosis bacteria by Biochemistry methodology. The result were indicated that the cooked food from five restaurants contaminated with bacteria caused the risk of gastrointestinal disease as follows : PL dishes the microorganisms were founded between 1×105 to 3×108 colony/gram, MPN values in the ranges of Escherichia coli were infected < 3 to 64 and MPN values of Staphylococcus aureus < 3 to 43. There were founded Salmonella spp. 5 samples, Pseudomonas aeruginosa 4 samples, Shigella spp. 4 samples, Bacillus cereus 2 samples, Proteus spp. 2 sample and Micrococcus spp. 1 sample. In the PK dished, the total number of bacteria were founded between 5×103 to 2×108colony/gram, MPN values in the range of E.coli and S.aureus were infected < 3 to 39 and < 3 to 28. The results showed that the cooked food from five restaurants are contaminated with bacterial caused food poisoning and the risk of gastrointestinal diarrhea at the different levels.

scholarly journals Enterotoxin Plasmid from Clostridium perfringens Is Conjugative

2001 ◽  
Vol 69 (5) ◽  
pp. 3483-3487 ◽  
Author(s):  
Sigrid Brynestad ◽  
Mahfuzur R. Sarker ◽  
Bruce A. McClane ◽  
Per Einar Granum ◽  
Julian I. Rood
Keyword(s):  
Clostridium Perfringens ◽  
Gastrointestinal Disease ◽  
Intestinal Flora ◽  
Food Poisoning ◽  
Donor Cell ◽  
Cell Contact ◽  
Conjugative Transfer ◽  
Chloramphenicol Resistance ◽  
Food Borne

ABSTRACT Clostridium perfringens enterotoxin is the major virulence factor involved in the pathogenesis of C. perfringens type A food poisoning and several non-food-borne human gastrointestinal illnesses. The enterotoxin gene,cpe, is located on the chromosome of food-poisoning isolates but is found on a large plasmid in non-food-borne gastrointestinal disease isolates and in veterinary isolates. To evaluate whether the cpe plasmid encodes its own conjugative transfer, a C. perfringens strain carrying pMRS4969, a plasmid in which a 0.4-kb segment internal to thecpe gene had been replaced by the chloramphenicol resistance gene catP, was used as a donor in matings with several cpe-negative C. perfringensisolates. Chloramphenicol resistance was transferred at frequencies ranging from 2.0 × 10−2 to 4.6 × 10−4 transconjugants per donor cell. The transconjugants were characterized by PCR, pulsed-field gel electrophoresis, and Southern hybridization analyses. The results demonstrated that the entire pMRS4969 plasmid had been transferred to the recipient strain. Plasmid transfer required cell-to-cell contact and was DNase resistant, indicating that transfer occurred by a conjugation mechanism. In addition, several fragments of the prototype C. perfringens tetracycline resistance plasmid, pCW3, hybridized with pMRS4969, suggesting that pCW3 shares some similarity to pMRS4969. The clinical significance of these findings is that if conjugative transfer of the cpe plasmid occurred in vivo, it would have the potential to convertcpe-negative C. perfringens strains in normal intestinal flora into strains capable of causing gastrointestinal disease.

scholarly journals Bacterial contamination of hospital food with special reference toClostridium welchiifood poisoning

1959 ◽  
Vol 57 (1) ◽  
pp. 31-46 ◽  
Author(s):  
Elizabeth J. McKillop
Keyword(s):  
Bacterial Contamination ◽  
Clinical Symptoms ◽  
Bacterial Flora ◽  
Food Poisoning ◽  
Food Hygiene ◽  
Laboratory Service ◽  
The Public ◽  
Large Numbers ◽  
Serological Typing ◽  
Cooked Food

1. An examination of eighty-nine samples of uncooked and thirty-eight samples of cooked food purchased by one particular hospital showed that the purchased food was bacteriologically clean.2. A similar examination of 173 samples of food after it was cooked and prepared for serving in the hospital kitchens showed that, with the exception of cold chicken, the bacterial flora was greatly reduced by cooking. Ten of forty-six samples of cold chicken, however, were contaminated with fairly large numbers ofCl. welchii.3. An investigation into the cooking and handling of the fowls indicated that contamination of the cooked fowls with kitchen dust was a probable explanation for the presence ofCl. welchii.4. Immediate refrigeration of the fowls, well separated on shallow trays, was shown to be a satisfactory method of preventing the growth of contaminatingCl. welchiito any dangerous extent.5. Six outbreaks of food poisoning, in which there was an association between cold chicken and the clinical symptoms ofCl. welchiifood poisoning, are reported and discussed.I have pleasure in thanking Dr Betty Hobbs of the Food Hygiene Laboratory of the Public Health Laboratory Service at Colindale for the serological typing of numerous strains ofCl. welchii; Mr D. B. Colquhoun for assistance with the phage-typing of the staphylococci; Mr G. Kerr for the photography; and the kitchen staff in the hospital concerned for making possible the numerous samplings of food and the other inquiries into the day-to-day affairs of the hospital catering department.

scholarly journals Complete Sequencing and Diversity Analysis of the Enterotoxin-Encoding Plasmids in Clostridium perfringens Type A Non-Food-Borne Human Gastrointestinal Disease Isolates

2006 ◽  
Vol 188 (4) ◽  
pp. 1585-1598 ◽  
Author(s):  
Kazuaki Miyamoto ◽  
Derek J. Fisher ◽  
Jihong Li ◽  
Sameera Sayeed ◽  
Shigeru Akimoto ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Gastrointestinal Disease ◽  
Food Poisoning ◽  
Variable Region ◽  
Type A ◽  
Gastrointestinal Diseases ◽  
Open Reading Frames ◽  
Toxin Gene ◽  
Virulence Plasmids ◽  
Food Borne

ABSTRACT Enterotoxin-producing Clostridium perfringens type A isolates are an important cause of food poisoning and non-food-borne human gastrointestinal diseases, e.g., sporadic diarrhea (SPOR) and antibiotic-associated diarrhea (AAD). The enterotoxin gene (cpe) is usually chromosomal in food poisoning isolates but plasmid-borne in AAD/SPOR isolates. Previous studies determined that type A SPOR isolate F5603 has a plasmid (pCPF5603) carrying cpe, IS1151, and the beta2 toxin gene (cpb2), while type A SPOR isolate F4969 has a plasmid (pCPF4969) lacking cpb2 and IS1151 but carrying cpe and IS1470-like sequences. By completely sequencing these two cpe plasmids, the current study identified pCPF5603 as a 75.3-kb plasmid carrying 73 open reading frames (ORFs) and pCPF4969 as a 70.5-kb plasmid carrying 62 ORFs. These plasmids share an ∼35-kb conserved region that potentially encodes virulence factors and carries ORFs found on the conjugative transposon Tn916. The 34.5-kb pCPF4969 variable region contains ORFs that putatively encode two bacteriocins and a two-component regulator similar to VirR/VirS, while the ∼43.6-kb pCPF5603 variable region contains a functional cpb2 gene and several metabolic genes. Diversity studies indicated that other type A plasmid cpe +/IS1151 SPOR/AAD isolates carry a pCPF5603-like plasmid, while other type A plasmid cpe +/IS1470-like SPOR/AAD isolates carry a pCPF4969-like plasmid. Tn916-related ORFs similar to those in pCPF4969 (known to transfer conjugatively) were detected in the cpe plasmids of other type A SPOR/AAD isolates, as well as in representative C. perfringens type B to D isolates carrying other virulence plasmids, possibly suggesting that most or all C. perfringens virulence plasmids transfer conjugatively.

scholarly journals Comparative Experiments To Examine the Effects of Heating on Vegetative Cells and Spores of Clostridium perfringens Isolates Carrying Plasmid Genes versus Chromosomal Enterotoxin Genes

2000 ◽  
Vol 66 (8) ◽  
pp. 3234-3240 ◽  
Author(s):  
Mahfuzur R. Sarker ◽  
Robert P. Shivers ◽  
Shauna G. Sparks ◽  
Vijay K. Juneja ◽  
Bruce A. McClane
Keyword(s):  
Clostridium Perfringens ◽  
Gastrointestinal Disease ◽  
Food Poisoning ◽  
Meat Products ◽  
Gastrointestinal Diseases ◽  
Vegetative Cells ◽  
Food Borne ◽  
Enterotoxin Genes ◽  
Plasmid Genes ◽  
High Degree

ABSTRACT Clostridium perfringens enterotoxin (CPE) is an important virulence factor for both C. perfringens type A food poisoning and several non-food-borne human gastrointestinal diseases. Recent studies have indicated that C. perfringensisolates associated with food poisoning carry a chromosomalcpe gene, while non-food-borne human gastrointestinal disease isolates carry a plasmid cpe gene. However, no explanation has been provided for the strong associations between certain cpe genotypes and particular CPE-associated diseases. Since C. perfringens food poisoning usually involves cooked meat products, we hypothesized that chromosomalcpe isolates are so strongly associated with food poisoning because (i) they are more heat resistant than plasmid cpeisolates, (ii) heating induces loss of the cpe plasmid, or (iii) heating induces migration of the plasmid cpe gene to the chromosome. When we tested these hypotheses, vegetative cells of chromosomal cpe isolates were found to exhibit, on average approximately twofold-higher decimal reduction values (Dvalues) at 55°C than vegetative cells of plasmid cpeisolates exhibited. Furthermore, the spores of chromosomalcpe isolates had, on average, approximately 60-fold-higherD values at 100°C than the spores of plasmidcpe isolates had. Southern hybridization and CPE Western blot analyses demonstrated that all survivors of heating retained theircpe gene in its original plasmid or chromosomal location and could still express CPE. These results suggest that chromosomalcpe isolates are strongly associated with food poisoning, at least in part, because their cells and spores possess a high degree of heat resistance, which should enhance their survival in incompletely cooked or inadequately warmed foods.

Behavior of Selected Food-Borne Pathogens in Raw Ground Beef

1975 ◽  
Vol 38 (8) ◽  
pp. 449-452 ◽  
Author(s):  
J. M. GOEPFERT ◽  
H. U. KIM
Keyword(s):  
Public Health ◽  
Food Poisoning ◽  
Ground Beef ◽  
Packaging Film ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Test Organisms ◽  
Aerobic Flora ◽  
Bacterial Food

Raw ground beef was inoculated with five strains each of Escherichia coli, enterococci, salmonellae, staphylococci, Bacillus cereus, and Clostridium perfringens. Changes in population levels of these organisms, psychrotrophs, and total aerobic flora as these were influenced by temperature and packaging film were recorded. Among the organisms inoculated, only E. coli, salmonellae, and the enterococci were able to grow and then only at the highest test temperature (12.5 C), As expected, the packaging film did not influence the behavior of any of the test organisms. These results and the fact that a cooking step is involved demonstrate why ground beef is very rarely involved as a vehicle in bacterial food poisoning. This study indicates that there is no reason to expect protection of public health to evolve from bacteriological standards which limit numbers of non-pathogenic organisms.

scholarly journals Clinical and microbiological study of bacterial contamination of frequently used dental impression materials

2016 ◽  
Vol 63 (1) ◽  
pp. 24-30
Author(s):  
Lorelai Georgeta Sfarghiu ◽  
◽  
Sorin Popşor ◽  
Viorel Ştefan Perieanu ◽  
Mariana Păcurar ◽  
...  
Keyword(s):  
Infectious Diseases ◽  
Mass Distribution ◽  
Bacterial Contamination ◽  
Cold Water ◽  
Impression Materials ◽  
Irreversible Hydrocolloid ◽  
Dental Impression ◽  
Materials Used ◽  
Medical Specialities ◽  
Number Of Bacteria

Mass distribution of different infectious diseases appears even more likely in dentistry than other medical specialities. The purpose of the study is to examine different impressions with alginate materials in order to demonstrate the contamination with different pathogens. Material and method. 63 patients were included in this study. They required specific prosthetic treatment. Preliminary impression were obtained with irreversible hydrocolloid material and microbiologically tested shorthy after removal from the mouth, after washed throughly with cold water and after decontamination with specific desinfectants. Results. Microbiologic records on the alginate impressions in different stages, revealed a reduction in number of bacteria, but not completely absence, regardless of the type of decontamination substance. Conclusions. The presence of different pathogens on the surface of irreversible hydrocolloid impresions is certain. There are residual bacteria which differ from one substance to another, irrespective of cleaning stages and decontamination materials used in daily manipulation of dental impresion. Even if time consuming, decontamination of alginate impression is compulsory in dentistry.

scholarly journals A Review on Bacterial Food-Borne Disease

2019 ◽  
Vol 10 (4) ◽  
pp. 3223-3228 ◽  
Author(s):  
Abbas Mayar Hezam ◽  
Ahmed Sabah Al-Jasimme ◽  
Faiza Kadhum Emran
Keyword(s):  
Food Poisoning ◽  
Foodborne Illness ◽  
Polluted Water ◽  
Intestinal Epithelial ◽  
Safety Control ◽  
Food Borne ◽  
Headache Diagnosis ◽  
Food Borne Illness ◽  
The Central Nervous System ◽  
Cooked Food

Food-borne illness are diseases happened because eating polluted water or nutriment containing microbes or their toxins. This paper reviews previous studies of foodborne illness, particularly foodborne illness happened because bacteria which represent 66% of problems. Vibrosis, Shigellosis, Bacillosis, Listerosis Salmonellosis, Botulism, and staphylococcal food poisoning are the main dietary disease happened because of bacteria. Bacteria in nutrition will increase beneath optimal cases and secrete poison in nutrition. After swallowing, poisons were absorbed by Intestinal epithelial lining that make natural harm to tissues. In certain cases, poisons are transmitted to tissues or devices like the central nervous system, kidney nor liver where they can cause damage. Foods carried diseases are divided into two collections which are food infection and poisoning. Food infection is happened because eating food, including fertile pathogens that secrete toxins in the intestine only, while poisoning is acquired by eating poison formed by pathogens (secrete toxins directly in the food). The most clinical sign of food poisoning are abdominal cramps, diarrhea, vomiting, nausea, and headache. Diagnosis of foodborne illnesses carried by a patient’s record and the symptoms. Protection of foodborne diseases can be depended on food safety control during the production, processing, and distribution, secession of uncooked from cooked food, cooking carefully, and save food at a safe temperature.

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