Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in Cooked, Uncured Sausage

Микробиолошки критеријуми у храни за животиње у Босни и Херцеговини(БиХ) дефинисани су Правилником о микробиолошким критеријумима у храниза животиње („Службени гласник БиХ“ број 67/12).Циљ испитивања је процјена здравствене исправности хране за животиње уодносу на дефинисане микробиолошке критеријуме и процјена адекватностилегислативе која се односи на микробиолошке критеријуме у храни за животињеу БиХ и Републици Српској.Као материјал за испитивање кориштени су узорци хране за животињеиспитани у периоду 2014–2016. година, као и важећа легислатива из областихране и хране за животиње у БиХ и Републици Српској.У периоду 2014–2016. године, проценат узорака хране за животиње којије задовољавао микробиолошке критеријуме износио је преко 60%, односнопросјечно 66,34%, док је број незадовољавајућих узорака био испод 40%,односно просјечно 33,66%. Упоредним микробиолошким испитивањем узоракахране за животиње на Salmonella spp. из 25g и 50g узорка, током 2014. године,утврђен је идентичан проценат задовољавајућих, односно незадовољавајућихузорака.Анализом Правилника о микробиолошким критеријумима у храни заживотиње („Службени гласник БиХ“ број 67/12), уочава се постојање већег бројанелогичности и недостатака, како у погледу категорија хране за животиње, такои у вези граничних вриједности, као и метода испитивања. Hису обухваћене свекатегорије хране за животиње нити је прописана минимална количина узорказа испитивање. Правилник о микробиолошким критеријумима у храни за жи-вотиње треба да обухвати све категорије хране за животиње и да узме у обзиртехнолошки процес производње за сваку категорију. Испитивање узорака наClostridium perfringens треба да буде обавезно за све категорије хране за живо-тиње, а и испитивање на токсин Clostridium perfringens и Clostridium botulinum услучају сумње на тровање животиња, и то на захтјев службеног ветеринара иливетеринарског инспектора. Испитивање узорака хране за животиње на коагу-лаза позитивне стафилококе и Staphylococcus aureus не треба да буде обавезно,осим код млијека, млијека у праху и млијечних замјеница намијењених исхранимладих животиња. Код свих осталих врста хране, у случајевима сумње на тро-вање животиња, на захтјев службеног ветеринара или ветеринарског инспекто-ра треба обавезно урадити испитивање на присуство ентеротоксина стафило-кока. Гранична вриједност за Salmonella spp. у храни за животиње треба да буде„одсуство у 25g“, односно маса тест узорка треба да износи 25g. У правилникукоји дефинише микробиолошке критеријуме у храни за животиње потребно једефинисати минималну количину узорка за испитивање, која треба да износиминимално један килограм односно оригинално паковање.

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Foodborne Disease in Canada - a 10-year Summary from 1975 to 1984

Journal of Food Protection ◽

10.4315/0362-028x-55.2.123 ◽

1992 ◽

Vol 55 (2) ◽

pp. 123-132 ◽

Cited By ~ 32

Author(s):

EWEN C. D. TODD

Keyword(s):

Staphylococcus Aureus ◽

Listeria Monocytogenes ◽

Clostridium Perfringens ◽

Food Processing ◽

Clostridium Botulinum ◽

Foodborne Illness ◽

Foodborne Disease ◽

Naturally Occurring ◽

Etiologic Agents ◽

The Impact

Ten years of foodborne disease data from 1975 to 1984 in Canada were examined. Microorganisms, particularly Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, were the main etiologic agents, but diseases also resulted from contamination of food with chemicals and parasites or food containing naturally occurring plant and animal toxins. An average of 5.6 deaths per year was recorded, with Salmonella, Clostridium botulinum, and Listeria monocytogenes responsible for most of them. The foods involved was, in general, potentially hazardous items, such as meat and poultry. Where information is known, most of the problems associated with foodborne illness occurred at foodservice establishments, but the impact of mishandling in homes and food processing establishments was also great. Incidents of microbiological etiology tended to peak in the summer months, particularly those caused by Salmonella, S. aureus, Campylobacter, and B. cereus.

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Foodborne Disease in Canada - 1975 Annual Summary

Journal of Food Protection ◽

10.4315/0362-028x-41.11.910 ◽

1978 ◽

Vol 41 (11) ◽

pp. 910-918 ◽

Cited By ~ 6

Author(s):

E. C. D. TODD

Keyword(s):

Staphylococcus Aureus ◽

British Columbia ◽

Northwest Territories ◽

Clostridium Perfringens ◽

Clostridium Botulinum ◽

Bakery Products ◽

Foodborne Disease ◽

Foodborne Outbreaks ◽

Microbiological Agents ◽

Mold And Yeast

Data on foodborne disease in Canada in 1975 were compared with data for 1974. A total of 838 incidents, comprising 710 outbreaks and 128 single cases, and involving 7106 ill persons, was recorded for 1975. The number of outbreaks increased by 89% and single cases by 129% over those reported for 1974. As in 1974, Staphylococcus aureus was responsible for more incidents (37) than any other agent. Other incidents were caused by Salmonella (25), Clostridium perfringens (12), Clostridium botulinum (6), suspect mold and yeast (13) and suspect Streptococcus sp. (8). In both years, non-microbiological agents, mainly chemical, accounted for less than a quarter of the incidents of known etiology. Two persons were reported to have died through foodborne disease. About 41% of incidents and 50% of cases were associated with meat and poultry. Vegetables, fruits, bakery products, sandwiches and Chinese food also played a prominent role. Mishandling of food took place mainly in foodservice establishments (25% of incidents) or homes (20%). More than 60% of reported foodborne disease incidents occurred in Ontario. The number of incidents per 100,000 population was highest in the Northwest Territories (10.6), Ontario (6.4) and British Columbia (4.7). Narrative reports of five foodborne outbreaks are presented.

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Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

Orvosi Hetilap ◽

10.1556/650.2020.31858 ◽

2020 ◽

Vol 161 (48) ◽

pp. 2019-2028

Author(s):

Katalin Eszter Müller ◽

Ferenc Rozgonyi

Keyword(s):

Staphylococcus Aureus ◽

Bacillus Cereus ◽

Clostridium Perfringens ◽

Clostridium Botulinum ◽

Treatment Options ◽

Gastrointestinal Symptoms ◽

Food Poisoning ◽

Severe Infection ◽

Foodborne Diseases ◽

Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

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The First Annual Summary of Food-borne Disease in Canada

Journal of Milk and Food Technology ◽

10.4315/0022-2747-39.6.426 ◽

1976 ◽

Vol 39 (6) ◽

pp. 426-431 ◽

Cited By ~ 2

Author(s):

E. C. D. TODD

Keyword(s):

Staphylococcus Aureus ◽

Seasonal Variation ◽

Clostridium Perfringens ◽

Clostridium Botulinum ◽

Food Service ◽

The West ◽

Baked Goods ◽

Food Borne ◽

Causative Agents ◽

Vegetables And Fruits

Data on food-borne disease that occurred in 1973 were collected from all parts of Canada. A total of 378 incidents, comprising 343 outbreaks and 35 single cases and involving 3347 ill persons, was recorded. In incidents where the etiology was known, microorganisms were the main causative agents. Staphylococcus aureus was responsible for more incidents (33) and more cases (606) than any other agent. Other incidents were caused by Salmonella (14), Clostridium perfringens (7), and Clostridium botulinum (5). Illness from parasites, plants, and chemicals occurred less frequently. Over 40% of the incidents were associated with meat and poultry; other products playing a significant role were baked goods, vegetables and fruits, Chinese foods, and sandwiches. Mishandling of food in food-service establishments was the cause of over a third of the incidents. Seasonal variation in the frequency of illness was small, but more incidents were reported from the west and center of the country than from the east.

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Fate of Selected Pathogens Inoculated into Foods Prepared in Slow Cookers1,2

Journal of Food Protection ◽

10.4315/0362-028x-42.11.872 ◽

1979 ◽

Vol 42 (11) ◽

pp. 872-876 ◽

Cited By ~ 3

Author(s):

J. RITTER ◽

J. O'LEARY ◽

B. E. LANGLOIS

Keyword(s):

Staphylococcus Aureus ◽

Low Temperature ◽

Salmonella Typhimurium ◽

Clostridium Perfringens ◽

Health Hazard ◽

Green Bean ◽

Vegetative Cells ◽

Salmonella Choleraesuis ◽

Navy Beans ◽

The Mean

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.

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