scholarly journals A Theoretical Model of Listeriosis Driven by Cross Contamination of Ready-to-Eat Food Products

2020 ◽  
Vol 2020 ◽  
pp. 1-14 ◽  
Author(s):  
C. W. Chukwu ◽  
F. Nyabadza
Keyword(s):  
Equilibrium Points ◽  
Disease Outbreaks ◽  
Latin Hypercube Sampling ◽  
Food Products ◽  
Processing Plant ◽  
Cross Contamination ◽  
Plant Environment ◽  
Significant Public Health ◽  
Contaminated Food ◽  
Disease Free

Cross contamination that results in food-borne disease outbreaks remains a major problem in processed foods globally. In this paper, a mathematical model that takes into consideration cross contamination of Listeria monocytogenes from a food processing plant environment is formulated using a system of ordinary differential equations. The model has three equilibria: the disease-free equilibrium, Listeria-free equilibrium, and endemic equilibrium points. A contamination threshold ℛwf is determined. Analysis of the model shows that the disease-free equilibrium point is locally stable for ℛwf<1 while the Listeria-free and endemic equilibria are locally stable for ℛwf>1. The time-dependent sensitivity analysis is performed using Latin hypercube sampling to determine model input parameters that significantly affect the severity of the listeriosis. Numerical simulations are carried out, and the results are discussed. The results show that a reduction in the number of contaminated workers and removal of contaminated food products are essential in eliminating the disease in the human population and vice versa. The results have significant public health implications in the management and containment of any listeriosis disease outbreak.

scholarly journals Identifying the source of food-borne disease outbreaks: An application of Bayesian variable selection

2017 ◽  
Vol 28 (4) ◽  
pp. 1126-1140 ◽  
Author(s):  
Rianne Jacobs ◽  
Emmanuel Lesaffre ◽  
Peter FM Teunis ◽  
Michael Höhle ◽  
Jan van de Kassteele
Keyword(s):  
Logistic Regression ◽  
Variable Selection ◽  
Missing Values ◽  
Disease Outbreaks ◽  
Food Products ◽  
Bayesian Variable Selection ◽  
Small Sample ◽  
Case Control Studies ◽  
Food Borne ◽  
Contaminated Food

Early identification of contaminated food products is crucial in reducing health burdens of food-borne disease outbreaks. Analytic case-control studies are primarily used in this identification stage by comparing exposures in cases and controls using logistic regression. Standard epidemiological analysis practice is not formally defined and the combination of currently applied methods is subject to issues such as response misclassification, missing values, multiple testing problems and small sample estimation problems resulting in biased and possibly misleading results. In this paper, we develop a formal Bayesian variable selection method to account for misclassified responses and missing covariates, which are common complications in food-borne outbreak investigations. We illustrate the implementation and performance of our method on a Salmonella Thompson outbreak in the Netherlands in 2012. Our method is shown to perform better than the standard logistic regression approach with respect to earlier identification of contaminated food products. It also allows relatively easy implementation of otherwise complex methodological issues.

scholarly journals On the mathematical modelling and analysis of Listeriosis from contaminated food products

2021 ◽  
Author(s):  
Verediana Mbalilo ◽  
Williams Chukwu ◽  
Farai Nyabadza
Keyword(s):  
Growth Rate ◽  
South African ◽  
Removal Rate ◽  
Food Contamination ◽  
Food Products ◽  
Asymptotically Stable ◽  
African Government ◽  
Bacteria Growth ◽  
Contaminated Food ◽  
Disease Free

Listeriosis is a foodborne disease caused by a bacterium known as Listeria monocytogenes. Humans can be infected by consuming contaminated food products. A transmission can also occur through contact with infected animals or people, however to a less extent. In this paper, a mathematical model for Listeriosis dynamics was developed. The steady states and their stability of the model system were determined and analyzed. The result shows that the disease free equilibrium is asymptotically stable if the bacteria growth rate is less than its removal rate, and also the growth rate of food contamination is less than its removal rate. It was further observed that we can still have Listeriosis driven by the contaminated food products even if the Listeria bacteria population in the environment is very small. The results indicate that Listeriosis can be effectively controlled by removing contaminated food products, which was the policy adopted by the South African government during the recent Listeriosis outbreak.

Mathematical Model of Listeria monocytogenes Cross-Contamination in a Fish Processing Plant

2004 ◽  
Vol 67 (12) ◽  
pp. 2688-2697 ◽  
Author(s):  
RENATA IVANEK ◽  
YRJÖ T. GRÖHN ◽  
MARTIN WIEDMANN ◽  
MARTIN T. WELLS
Keyword(s):  
Mathematical Model ◽  
Listeria Monocytogenes ◽  
Food Products ◽  
Raw Material ◽  
Processing Plant ◽  
Cross Contamination ◽  
Fish Processing ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

Listeriosis is a foodborne disease caused by the bacterium Listeria monocytogenes. The food industry and government agencies devote considerable resources to reducing contamination of ready-to-eat foods with L. monocytogenes. Because inactivation treatments can effectively eliminate L. monocytogenes present on raw materials, postprocessing cross-contamination from the processing plant environment appears to be responsible for most L. monocytogenes food contamination events. An improved understanding of cross-contamination pathways is critical to preventing L. monocytogenes contamination. Therefore, a plant-specific mathematical model of L. monocytogenes cross-contamination was developed, which described the transmission of L. monocytogenes contamination among food, food contact surfaces, employees' gloves, and the environment. A smoked fish processing plant was used as a model system. The model estimated that 10.7% (5th and 95th percentile, 0.05% and 22.3%, respectively) of food products in a lot are likely to be contaminated with L. monocytogenes. Sensitivity analysis identified the most significant input parameters as the frequency with which employees' gloves contact food and food contact surfaces, and the frequency of changing gloves. Scenario analysis indicated that the greatest reduction of the within-lot prevalence of contaminated food products can be achieved if the raw material entering the plant is free of contamination. Zero contamination of food products in a lot was possible but rare. This model could be used in a risk assessment to quantify the potential public health benefits of in-plant control strategies to reduce cross-contamination.

EMERGING FOODBORNE DISEASES

1972 ◽  
Vol 35 (11) ◽  
pp. 632-638 ◽  
Author(s):  
Frank L. Bryan
Keyword(s):  
Food Production ◽  
Disease Outbreaks ◽  
Personal Hygiene ◽  
Effective Control ◽  
Foodborne Diseases ◽  
Processing Plant ◽  
Foodborne Disease ◽  
Cross Contamination ◽  
Plant Equipment ◽  
The Impact

A review of the impact of change in food production, processing, and preparation on emerging foodborne disease problems is followed by the results of a survey which disclosed factors that contributed to 493 foodborne disease outbreaks during the last 10 years. The most significant of 18 identified factors were: failure to properly refrigerate foods; failure to thoroughly heat process foods; infected employees who practice poor personal hygiene; preparing foods a day or more before they are served; incorporating raw (contaminated) ingredients into foods that receive no further cooking; allowing foods to remain at warm (bacterial incubating) temperatures; failure to reheat cooked foods to temperatures that kill vegetative bacteria; cross contamination; and failure to clean and disinfect kitchen or processing plant equipment. The relationships of the identified factors to transmission of specific diseases are also discussed. Effective control of foodborne diseases must be based upon preventing the factors that contribute to foodborne disease outbreaks.

Impact of Intervention Strategies on Listeria Contamination Patterns in Crawfish Processing Plants: A Longitudinal Study†

2004 ◽  
Vol 67 (6) ◽  
pp. 1163-1169 ◽  
Author(s):  
VICTORIA R. LAPPI ◽  
JOANNE THIMOTHE ◽  
JONATHAN WALKER ◽  
JON BELL ◽  
KENNETH GALL ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Strategies ◽  
Employee Training ◽  
Raw Material ◽  
Processing Plant ◽  
Cross Contamination ◽  
Plant Environment ◽  
Processing Plants ◽  
Low Levels ◽  
The Impact

Two ready-to-eat crawfish processing plants were monitored for 2 years to study the impact of Listeria control strategies, including employee training and targeted sanitation procedures, on Listeria contamination. Environmental, raw material, and finished product samples were collected weekly during the main processing months (April to June) and tested for Listeria spp. and Listeria monocytogenes. Before implementation of control strategies (year 1), the two processing plants showed Listeria spp. prevalences of 29.5% (n = 78) in raw, whole crawfish, 5.2% (n = 155) in the processing plant environment, and 0% (n = 78) in finished products. In year 2, after plant-specific Listeria control strategies were implemented, Listeria spp. prevalence increased in raw crawfish (57.5%, n = 101), in the processing plant environment (10.8%, n = 204), and in the finished product (1.0%, n = 102). Statistical analysis showed a significant increase in Listeria spp. prevalence (P &lt; 0.0001) and a borderline nonsignificant increase in L. monocytogenes prevalence (P = 0.097) on raw material in year 2. Borderline nonsignificant increases were also observed for Listeria spp. prevalence in environmental samples (P = 0.082). Our data showed that Listeria spp. prevalence in raw crawfish can vary significantly among seasons. However, the increased contamination prevalence for raw materials only resulted in a limited Listeria prevalence increase for the processing plant environment with extremely low levels of finished product contamination. Heat treatment of raw materials combined with Listeria control strategies to prevent cross-contamination thus appears to be effective in achieving low levels of finished product contamination, even with Listeria spp. prevalences for raw crawfish of more than 50%.

scholarly journals Genetic Listeria monocytogenes Types in the Pork Processing Plant Environment: From Occasional Introduction to Plausible Persistence in Harborage Sites

Pathogens ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 717
Author(s):  
Niels Demaître ◽  
Geertrui Rasschaert ◽  
Lieven De Zutter ◽  
Annemie Geeraerd ◽  
Koen De Reu
Keyword(s):  
Genetic Diversity ◽  
Environmental Samples ◽  
Genetic Characterization ◽  
Processing Plant ◽  
Pfge Analysis ◽  
Food Contact ◽  
Plant Environment ◽  
Food Contact Surfaces ◽  
Contact Surfaces ◽  
Cleaning And Disinfection

The purpose of this study was to investigate the L. monocytogenes occurrence and genetic diversity in three Belgian pork cutting plants. We specifically aim to identify harborage sites and niche locations where this pathogen might occur. A total of 868 samples were taken from a large diversity of food and non-food contact surfaces after cleaning and disinfection (C&D) and during processing. A total of 13% (110/868) of environmental samples tested positive for L. monocytogenes. When looking in more detail, zone 3 non-food contact surfaces were contaminated more often (26%; 72/278) at typical harborage sites, such as floors, drains, and cleaning materials. Food contact surfaces (zone 1) were less frequently contaminated (6%; 25/436), also after C&D. PFGE analysis exhibited low genetic heterogeneity, revealing 11 assigned clonal complexes (CC), four of which (CC8, CC9, CC31, and CC121) were predominant and widespread. Our data suggest (i) the occasional introduction and repeated contamination and/or (ii) the establishment of some persistent meat-adapted clones in all cutting plants. Further, we highlight the importance of well-designed extensive sampling programs combined with genetic characterization to help these facilities take corrective actions to prevent transfer of this pathogen from the environment to the meat.

Diversity of flaA Genotypes among Campylobacter jejuni Isolated from Six Niche-Market Poultry Species at Farm and Processing

2006 ◽  
Vol 69 (2) ◽  
pp. 299-307 ◽  
Author(s):  
C. VanWORTH ◽  
B. A. McCREA ◽  
K. H. TONOOKA ◽  
C. L. BOGGS ◽  
J. S. SCHRADER
Keyword(s):  
Restriction Fragment Length Polymorphism ◽  
Campylobacter Jejuni ◽  
Length Polymorphism ◽  
Fragment Length Polymorphism ◽  
Guinea Fowl ◽  
Processing Plant ◽  
Cross Contamination ◽  
Free Range ◽  
Processing Plants ◽  
Restriction Fragment Length

PCR–restriction fragment length polymorphism of the flagellin (flaA) gene in Campylobacter jejuni was used to determine the relationships of isolates collected at the farm and throughout processing for six niche-market poultry species. This study focused on two specialty chicken products, poussin and free range, and four other specialty products, squab, duck, guinea fowl, and quail. Cloacal and carcass samples were collected from three flocks from each of the six niche species. Three processing plants in California participated in a 2-year investigation. A total of 773 isolates from farm, posttransport, and the processing plants were genotyped, yielding a total of 72 distinct flaA profiles for the six commodities. Genetic diversity of C. jejuni at the farm was greatest for ducks with up to 12 distinct flaA types in two flocks and least for squab 1 flaA type between two farms. For two of the guinea fowl flocks, one free-range flock, two squab flocks, and all three poussin flocks, the flaA types recovered at the prepackage station matched those from the farm. Cross-contamination of poultry carcasses was supported by the observation of flaA types during processing that were not present at the farm level. New C. jejuni strains were detected after transport in ducks, guinea fowl, and free-range chickens. Postpicker, postevisceration, and prewash sampling points in the processing plant yield novel isolates. Duck and free-range chickens were the only species for which strains recovered within the processing plant were also found on the final product. Isolates recovered from squab had 56 to 93% similarity based on the flaA types defined by PCR–restriction fragment length polymorphism profiles. The 26 duck isolates had genetic similarities that ranged from 20 to 90%. Guinea fowl and free-range chickens each had 40 to 65% similarity between isolates. Poussin isolates were 33 to 55% similar to each other, and quail isolates were 46 to 100% similar. Our results continue to emphasize the need to clean processing equipment and posttransport crates in order to decrease cross contamination between flocks. This study also determined that several strains of C. jejuni had unique flaA types that could only be recovered in their host species.

The Social Construction of Corporate Violence: Media Coverage of the Imperial Food Products Fire

1995 ◽  
Vol 41 (1) ◽  
pp. 20-36 ◽  
Author(s):  
John P. Wright ◽  
Francis T. Cullen ◽  
Michael B. Blankenship
Keyword(s):  
Media Coverage ◽  
White Collar Crime ◽  
Food Products ◽  
White Collar ◽  
Newspaper Coverage ◽  
Processing Plant ◽  
Criminal Convictions ◽  
Safety Regulations ◽  
The Social ◽  
The Media

Although investigative reports have contributed to the social movement against white-collar crime, few studies assess the extent to which the media socially construct corporate violence as a “crime.” We examine this issue through a content analysis of newspaper coverage of the fire-related deaths of 25 workers at the Imperial Food Products chicken-processing plant, which resulted in the company's owner pleading guilty to manslaughter. The analysis revealed that newspaper reports largely attributed the deaths to the lax enforcement of safety regulations but did not initially construct the deaths as a crime or subsequently publicize the criminal convictions.

scholarly journals THE RISK OF DEVELOPING NON-CARCINOGENIC EFFECTS IN CHILDREN IN INDUSTRIAL CITY IN MULTICOMPARTMENT CONTAMINATION WITH CHEMICAL POLLUTANTS

2020 ◽  
Vol 99 (3) ◽  
pp. 242-245
Author(s):  
Andrey G. Setko ◽  
Zh. K. Mryasova ◽  
E. A. Terekhova ◽  
A. V. Tyurin
Keyword(s):  
Drinking Water ◽  
Children And Adolescents ◽  
Population Level ◽  
Food Products ◽  
Carcinogenic Risk ◽  
Atmospheric Air ◽  
Industrial City ◽  
Contaminated Food ◽  
Central Nervous Systems ◽  
Carcinogenic Effects

Introduction. Environmental factors can cause a gain in prevalence of a significant number of diseases in the population. The effect of various components on the body of children and adolescents becomes especially relevant on the territory of an industrial city, due to its increased sensitivity to adverse effects in connection with the ongoing processes of both growth and development. The article presents the results of an assessment of the non-carcinogenic risk to the health of the children living in the industrial city of Orenburg. Material and methods. The results of laboratory studies of atmospheric air, water from centralized sources of water supply and food products as sources of potential health risks for children living in the city of Orenburg were evaluated. Hygienic and statistical research methods were used. Results. In the industrial city, the priority media that form a high risk of developing non-carcinogenic effects were found to be contaminated food and drinking water, which create a high and very high non-carcinogenic risk for hormonal (up to HI = 13.8), cardiovascular (up to HI = 18.3), central nervous systems (up to HI = 8.3) in children and adolescents and effects on the blood (up to HI = 19.0) and kidneys (up to HI = 8.8), as well as atmospheric air when exposed to the respiratory system (HI = 7.2), which may be one of the reasons for the deviation in their state of health at the population level. Conclusion. The complex multicomponent impact of risk factors on children living in an industrial city is a well-studied problem, the relevance of which does not decrease. Modern concepts of risk assessment make it possible to identify priority environments and their contaminants, which, of course, makes management decisions more focused both at the population and individual levels. The priority media were established to be contaminated with drinking water and contaminated food products, which form a high non-carcinogenic risk for the hormonal, cardiovascular, central nervous systems of children and adolescents and the effect on blood in the long-term dynamics, which may be one of the causes of deviations in their state health at the population level.

scholarly journals Viruses in food products

2021 ◽  
Vol 23 (103) ◽  
pp. 15-20
Author(s):  
O. S. Kalinina
Keyword(s):  
Influenza A ◽  
Meat Products ◽  
Food Products ◽  
Human Infection ◽  
Food Contaminants ◽  
Rotavirus A ◽  
Industrial Processing ◽  
Influenza A H1n1 ◽  
The Family ◽  
Contaminated Food

Data on viral food contaminants that are actually or potentially capable of realizing the food route of infection are presented. The main sources of infection of food with viruses are named: human waste / faeces, contaminated food processing facilities, animals-carriers of zooanthroponotic infections. The groups of viruses transmitted through food are characterized: 1) gastroenteritis pathogens – Sapporo and Norwalk viruses from the family Caliciviridae; Rotavirus A from the family Reoviridae; Mammastroviruses 1, 6, 8 and 9 from the family Astroviridae; Human mastadenovirus F from the family Adenoviridae; Aichivirus A from the family Picornaviridae; 2) Hepatovirus A from the family Picornaviridae and Orthohepevirus A from the family Hepeviridae (with replication in the liver); 3) viruses with replication in the human intestine, which after generalization of the infection affect the CNS – Еnteroviruses B and C from the family Picornaviridae. The stability and survival time of viruses in the environment and food are shown. The main ways of transmission of viruses that are able to enter the human body through infected foods are considered. Influenza A (H1N1) virus has been identified as a possible contaminant in pork and chicken, which without heat treatment can pose a potential risk of human infection. The ability of classical and African swine fever pathogens to remain viable after industrial processing of meat or raw meat has been shown. Families of viruses whose zoopathogenic representatives can contaminate meat products (beef, pork, chicken) are named: Parvoviridae, Anelloviridae, Circoviridae, Polyomaviridae, Smacoviridae. To determine the possible latent infection of people with these viruses, it is necessary to test sera for the presence of specific antibodies. The detection of gyroviruses of the family Anelloviridae and huchismacoviruses of the family Smacoviridae in human faeces may be due to the consumption of infected chicken meat. Data on extraction and concentration methods and methods of virus detection in contaminated food products: PCR (reverse transcription and real-time), ELISA, IСA, electron microscopy, virus isolation in transplanted cell cultures with subsequent identification in serological reactions, NR, IFА, ELISA) or PCR.

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