Insects as vectors of foodborne pathogenic bacteria

2011 ◽  
Vol 4 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Jeffrey Blazar ◽  
Marc Allard ◽  
E. Kurt Lienau
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Current Knowledge ◽  
Disease Outbreaks ◽  
House Fly ◽  
American Cockroach ◽  
Health Concern ◽  
Foodborne Disease ◽  
Salmonella Spp

AbstractFood safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published <abs>Food safety is an important consideration worldwide. To maintain and improve our current knowledge of foodborne disease outbreaks, we must understand some of the more imminent issues related to food safety. A variety of agents are responsible for transmitting the estimated 76 million cases of illnesses caused by foodborne pathogens every year. This review explores why insects pose a serious health concern, in terms of worldwide food safety initiatives, by looking at evidence in published literature. We highlight at least eleven different species of insects, including the lesser mealworm, Alphitobius diaperinus (Panzer); secondary screwworm, Cochliomyia macellaria (Fabricius); synanthropic flies [flesh fly, Sarcophaga carnaria (L.); house fly, Musca domestica (L.); fruit fly, Drosophila melanogaster (Meigen); and stable fly, Stomoxys calcitrans (L.)], American cockroach, Periplaneta americana (L.); German cockroach, Blatella germanica (L.); Oriental cockroach, Blatta orientalis (L.); Pacific beetle cockroach, Diploptera punctata (Eschscholtz); and Speckled feeder cockroach, Nauphoeta cinerea (Olivier), which act as vectors for Salmonella spp. or Escherichia coli and illustrate how these insects are successful vectors of foodborne disease outbreaks. We propose that insects be considered as one of the latest issues in food safety initiatives. Not only are some insects extremely important contributors to diseases, but now we suggest that more research into insects as potential carriers of E. coli and Salmonella spp., and therefore as contributing to foodborne disease outbreaks, is granted.

scholarly journals Preharvest Transmission Routes of Fresh Produce Associated Bacterial Pathogens with Outbreak Potentials: A Review

2019 ◽  
Vol 16 (22) ◽  
pp. 4407 ◽  
Author(s):  
Chidozie Declan Iwu ◽  
Anthony Ifeanyi Okoh
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Fresh Produce ◽  
Treatment Options ◽  
Disease Outbreaks ◽  
Salmonella Spp ◽  
E Coli ◽  
Shigella Spp ◽  
Clinically Significant ◽  
Vegetables And Fruits

Disease outbreaks caused by the ingestion of contaminated vegetables and fruits pose a significant problem to human health. The sources of contamination of these food products at the preharvest level of agricultural production, most importantly, agricultural soil and irrigation water, serve as potential reservoirs of some clinically significant foodborne pathogenic bacteria. These clinically important bacteria include: Klebsiella spp., Salmonella spp., Citrobacter spp., Shigella spp., Enterobacter spp., Listeria monocytogenes and pathogenic E. coli (and E. coli O157:H7) all of which have the potential to cause disease outbreaks. Most of these pathogens acquire antimicrobial resistance (AR) determinants due to AR selective pressure within the agroecosystem and become resistant against most available treatment options, further aggravating risks to human and environmental health, and food safety. This review critically outlines the following issues with regards to fresh produce; the global burden of fresh produce-related foodborne diseases, contamination between the continuum of farm to table, preharvest transmission routes, AR profiles, and possible interventions to minimize the preharvest contamination of fresh produce. This review reveals that the primary production niches of the agro-ecosystem play a significant role in the transmission of fresh produce associated pathogens as well as their resistant variants, thus detrimental to food safety and public health.

scholarly journals The Use of Bacteriophages in the Poultry Industry

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 872 ◽  
Author(s):  
Katarzyna Żbikowska ◽  
Monika Michalczuk ◽  
Beata Dolka
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Bacterial Resistance ◽  
Health And Safety ◽  
Legal Framework ◽  
Multidrug Resistant ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Food Contact Surfaces ◽  
Public Health And Safety

The emergence of multidrug-resistant infections and antibiotic failures have raised concerns over human and veterinary medicine worldwide. Poultry production has had to confront the problems of an alarming increase in bacterial resistance, including zoonotic pathogens. According to the European Food Safety Authority (EFSA), campylobacteriosis and salmonellosis have been the most frequently reported human foodborne diseases linked to poultry. This situation has strongly stimulated a renewal of scientists’ interest in bacteriophages (phages) since the beginning of the 21st century. Bacteriophages are the viruses of bacteria. They are abundant in nature, and accompany bacteria in each environment they colonize, including human microbiota. In this review, we focused on the use of bacteriophages as therapeutic agents to treat infections and reduce counts of pathogenic bacteria in poultry, as biocontrol agents to eliminate foodborne pathogens on/in food, and also as disinfectants to reduce contamination on food-contact surfaces or poultry carcasses in industrial conditions. Most of the phage-based products are targeted against the main foodborne pathogens, such as Campylobacter jejuni, Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens. Phages are currently addressed at all stages of the poultry production "from farm to fork", however, their implementation into live birds and food products still provokes discussions especially in the context of the current legal framework, limitations, as well as public health and safety.

scholarly journals Antibiotic sensitivity and resistant pattern of bacteria isolated from table eggs of commercial layers considering food safety issue

2018 ◽  
Vol 4 (4) ◽  
pp. 323-329 ◽  
Author(s):  
Mahfuzul Islam ◽  
Mirza Synthia Sabrin ◽  
Md Hazzaz Bin Kabir ◽  
Md Aftabuzzaman
Keyword(s):  
Food Safety ◽  
Safety Issue ◽  
Antibiotic Sensitivity ◽  
Health Concern ◽  
Resistant Bacteria ◽  
Coagulase Negative Staphylococcus ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Pseudomonas Spp ◽  
Coagulase Positive Staphylococcus

The present study was carried out during the period of June 2016 to June 2017 to evaluate the antibiotic sensitivity and resistant pattern of bacteria isolated from table eggs of commercial layers considering food safety issue. A total of 200 egg samples (100 for egg shell surface and 100 for egg content) were collected from different retail markets of Dhaka city in sterile polythene bags in a view to prevent extraneous contamination and transported to the laboratory immediate after collection using icebox. The samples were inoculated onto nutrient broth and nutrient agar plates aerobically at 37°Cfor isolation. The isolated organisms were identified based on staining, motility, colony morphology and biochemical tests. The isolated bacteria were also subjected to characterize their antibiotic sensitivity. About 74% egg samples (148 out of 200 samples) were positive for microbial contamination. Among them 100 (100 %) samples had their shells contaminated with microbes of different genera; however, only 48 (48%) growths were observed from the egg contents. The major contaminants are Escherichia coli (34.64%), Coagulase positive Staphylococcus (24.29%), Salmonella spp. (20.71%) followed by Coagulase negative Staphylococcus (10%), Pseudomonas spp. (6.43%) and Bacillus spp. (3.93%). The isolated bacteria E. coli, Coagulase positive Staphylococcus, Salmonella spp. and Pseudomonas spp. showed their greatest sensitivity against ciprofloxacin, ceftriaxone and azithromycin whereas resistant against tetracycline, amoxicillin and ampicillin. There is potential for these antibiotic-resistant bacteria to be transferred to humans through contaminated eggs and are of public health concern from food safety point of view. Asian J. Med. Biol. Res. December 2018, 4(4): 323-329

scholarly journals Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan

2014 ◽  
Vol 8 (11) ◽  
pp. 1407-1414 ◽  
Author(s):  
Laila Nimri ◽  
Fatina Abu AL- Dahab ◽  
Raymond Batchoun
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Common Ground ◽  
Bacterial Pathogens ◽  
Food Poisoning ◽  
Primary Concern ◽  
Salmonella Spp ◽  
Modes Of Transmission ◽  
Heat Stable ◽  
Safety Regulations

Introduction: The purpose of the study was to isolate, identify, and determine the antimicrobial resistance of the bacterial pathogens recovered from shawarma (donair) sandwiches served to the public in Jordan. Methodology: Bacterial contamination of 100 shawarma sandwiches with pathogenic bacteria was studied by culture on selective media, serology, PCR assay, and antimicrobial susceptibility testing. Results: One hundred and forty-five bacterial isolates were identified. The predominant species was Escherichia coli (28.3%), with six isolates of serotype O157:H7, followed by Salmonella spp. (25.5%). Higher contamination rates were found in chicken sandwiches. The majority of these bacteria expressed high resistance to several antimicrobials, especially tetracycline and streptomycin. Citrobacter freundii was isolated from 15.9% and Staphylococcus aureus was isolated from 8.3% of the sandwiches. The presence of these pathogens is of primary concern because some strains are capable of producing a heat-stable enterotoxin that causes food poisoning in humans, and should therefore be taken into account in risk assessment. Conclusions: Results signify the importance of sustained surveillance of foodborne pathogens in shawarma sandwiches to minimize the risk of contamination. Availability of data on the isolated pathogens and modes of transmission in food from different countries would provide a common ground for reaching international agreement on food safety regulations.

Multidrug resistant Salmonella spp. and Escherichia coli from a popular Ready-to-Eat local food (Fufu) from commercial food vendors in Ghana

2021 ◽  
Author(s):  
Courage Kosi Setsoafia Saba ◽  
Akosua Bonsu Karikar ◽  
Enoch Yeleliere ◽  
Patrick Takyi ◽  
Stephen Wilson Kpordze
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Multidrug Resistant ◽  
Diffusion Method ◽  
Microbial Count ◽  
Salmonella Spp ◽  
Public Health Importance ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Susceptibility Profiles

Microbial contamination of vended foods are of public health importance due to the potential of becoming a reservoir of foodborne pathogens and resistant strains of bacteria. This study looked at the presence of pathogenic bacteria in a popular Ready-To-Eat (RTE) traditional food, Fufu in Ghana. Sixty (60) Fufu samples were obtained from various food joints categorized as Opened, Semi-closed and Closed or Restaurants. Samples were processed and analyzed using standard bacteriological methods. The susceptibility profiles of the isolates were obtained by using the Kirby-Bauer disk diffusion method with the EUCAST guidelines with the five antibiotics. Prevalence of E. coli was 85% and Salmonella species was 68%. Microbial count of isolated E. coli ranged from 0 to 3×106 cfu/ml. There were no significant differences (p>0.05) among the different modes of operations. Fufu samples from Opened, Semi-closed and Closed joints were respectively contaminated with E. coli and Salmonella species as follows: 92%, 76%; 80%, 60% and 80%, 65%. The Salmonella species showed highest resistance to erythromycin (58.5%) and E. coli species were commonly resistant to Ceftazidime (88.2%) and Ceftriaxone (94.1%). All isolates were susceptible to nitrofurantoin. Multidrug resistance was detected among 27.5% of E. coli strains and 14.6% of Salmonella species. Fufu from the different eating joints in the Tamale Metropolis were substantially contaminated with multidrug resistant pathogens. The study recommends surveillance studies of resistant pathogens in foods, increased education and training of food vendors on sanitation, food handling and safety practices in the region.

scholarly journals Produce-associated foodborne disease outbreaks, USA, 1998–2013

2018 ◽  
Vol 146 (11) ◽  
pp. 1397-1406 ◽  
Author(s):  
S. D. Bennett ◽  
S. V. Sodha ◽  
T. L. Ayers ◽  
M. F. Lynch ◽  
L. H. Gould ◽  
...  
Keyword(s):  
Food Safety ◽  
Shiga Toxin ◽  
Surveillance System ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Disease ◽  
Safety Measures ◽  
Row Crops ◽  
The Us ◽  
Foodborne Outbreaks

AbstractThe US Food Safety Modernization Act (FSMA) gives food safety regulators increased authority to require implementation of safety measures to reduce the contamination of produce. To evaluate the future impact of FSMA on food safety, a better understanding is needed regarding outbreaks attributed to the consumption of raw produce. Data reported to the US Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System during 1998–2013 were analysed. During 1998–2013, there were 972 raw produce outbreaks reported resulting in 34 674 outbreak-associated illnesses, 2315 hospitalisations, and 72 deaths. Overall, the total number of foodborne outbreaks reported decreased by 38% during the study period and the number of raw produce outbreaks decreased 19% during the same period; however, the percentage of outbreaks attributed to raw produce among outbreaks with a food reported increased from 8% during 1998–2001 to 16% during 2010–2013. Raw produce outbreaks were most commonly attributed to vegetable row crops (38% of outbreaks), fruits (35%) and seeded vegetables (11%). The most common aetiologic agents identified were norovirus (54% of outbreaks), Salmonella enterica (21%) and Shiga toxin-producing Escherichia coli (10%). Food-handling errors were reported in 39% of outbreaks. The proportion of all foodborne outbreaks attributable to raw produce has been increasing. Evaluation of safety measures to address the contamination on farms, during processing and food preparation, should take into account the trends occurring before FSMA implementation.

Foodborne and Waterborne Disease in Canada – 1979 Annual Summary

1985 ◽  
Vol 48 (12) ◽  
pp. 1071-1078 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Monosodium Glutamate ◽  
Disease Outbreaks ◽  
Paralytic Shellfish Poisoning ◽  
Mushroom Poisoning ◽  
Foodborne Disease ◽  
Shellfish Poisoning ◽  
Salmonella Spp ◽  
Waterborne Disease ◽  
Paralytic Shellfish ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1979 are compared with data for 1978. A total of 825 incidents, comprising 650 outbreaks and 175 single cases, causing illness in 5503 persons was reported for 1979. The number of incidents and cases decreased by 1.3% and 7.7%, respectively, from 1978 to 1979. Like the previous year, Salmonella spp. were responsible for more incidents (62) and cases (1754) than any other agent. Other incidents were caused by Staphylococcus aureus (29), suspect mold and yeast (18), Bacillus cereus (16), Clostridium perfringens (11), Bacillus subtilis (1) and Hafnia alvei (1). No Clostridium botulinum cases were reported. Five incidents of trichinosis, three of paralytic shellfish poisoning, two involving insect infestation and one each of scombroid, lupin alkaloid and broom tea poisoning and an allergic reaction from beef adulterated with pork were reported. Chemicals implicated in causing illness included tin, rancid compounds, monosodium glutamate and extraneous matter. The deaths of three persons were attributed to salmonellosis and probable mushroom poisoning. About 33% of incidents and 38% of cases were associated with meat and poultry. Vegetables, fruits, bakery products and marine products were also important vehicles in causing foodborne disease. Mishandling of food took place mainly in foodservice establishments (38.9% of incidents, 59.3% of cases) and homes (13.3% of incidents, 7.0% of cases). However, mishandling by manufacturers caused some problems including salmonellosis from a cake and staphylococcal intoxication from canned fish and sausages. Over 53% of reported foodborne disease incidents occurred in Ontario and more than 18% in British Columbia, but the number of incidents per 100,000 population was highest in the Northwest Territories. Narrative reports of selected foodborne incidents are presented. Four waterborne disease outbreaks were reported in 1979 with a total of 73 cases. Lack of adequate water treatment led to the illnesses in at least three of the outbreaks.

Economically Motivated Adulteration (EMA) of Food: Common Characteristics of EMA Incidents

2013 ◽  
Vol 76 (4) ◽  
pp. 723-735 ◽  
Author(s):  
KAREN EVERSTINE ◽  
JOHN SPINK ◽  
SHAUN KENNEDY
Keyword(s):  
Food Safety ◽  
Infant Formula ◽  
Large Scale ◽  
Disease Outbreaks ◽  
Food Products ◽  
Alcoholic Beverages ◽  
Detection Methods ◽  
Health Concern ◽  
Food Fraud ◽  
Alternative Ingredients

Economically motivated adulteration (EMA) of food, also known as food fraud, is the intentional adulteration of food for financial advantage. A common form of EMA, undeclared substitution with alternative ingredients, is usually a health concern because of allergen labeling requirements. As demonstrated by the nearly 300,000 illnesses in China from melamine adulteration of infant formula, EMA also has the potential to result in serious public health consequences. Furthermore, EMA incidents reveal gaps in quality assurance testing methodologies that could be exploited for intentional harm. In contrast to foodborne disease outbreaks, EMA incidents present a particular challenge to the food industry and regulators because they are deliberate acts that are intended to evade detection. Large-scale EMA incidents have been described in the scientific literature, but smaller incidents have been documented only in media sources. We reviewed journal articles and media reports of EMA since 1980. We identified 137 unique incidents in 11 food categories: fish and seafood (24 incidents), dairy products (15), fruit juices (12), oils and fats (12), grain products (11), honey and other natural sweeteners (10), spices and extracts (8), wine and other alcoholic beverages (7), infant formula (5), plant-based proteins (5), and other food products (28). We identified common characteristics among the incidents that may help us better evaluate and reduce the risk of EMA. These characteristics reflect the ways in which existing regulatory systems or testing methodologies were inadequate for detecting EMA and how novel detection methods and other deterrence strategies can be deployed. Prevention and detection of EMA cannot depend on traditional food safety strategies. Comprehensive food protection, as outlined by the Food Safety Modernization Act, will require innovative methods for detecting EMA and for targeting crucial resources toward the riskiest food products.

scholarly journals Qualitative analysis of drinking water through the most probable number (MPN) method

2015 ◽  
Vol 3 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Tasnia Ahmed ◽  
Sagar Baidya ◽  
Mrityunjoy Acharjee ◽  
Tasmina Rahman
Keyword(s):  
Drinking Water ◽  
Qualitative Analysis ◽  
Water Samples ◽  
Pathogenic Bacteria ◽  
Disease Outbreaks ◽  
Alcaligenes Faecalis ◽  
Health Concern ◽  
Most Probable Number ◽  
Probable Number ◽  
Unsafe Water

Water borne disease outbreaks associated with the drinking of unsafe water, containing pathogenic bacteria of fecal origin, is common in densely populated countries like Bangladesh. Present study was attempted to detect indicator bacteria from drinking water samples for the presumptive occurrence of fecal contaminations that are responsible for health associated problems. Therefore, a laboratory scale qualitative analysis through most probable number (MPN) method was employed. The indicator bacterium Escherichia coli were detected in 24 water samples out of 75 samples as revealed consequently by the presumptive, confirmed and completed tests of MPN method. Other Gram negative bacteria found in the samples included Alcaligenes faecalis, Pseudomonas spp., Klebsiella spp. and Proteus spp. Almost all of the identified bacteria showed resistance against commonly used antibiotics which is of significant health concern. DOI: http://dx.doi.org/10.3329/sjm.v3i1.22745 Stamford Journal of Microbiology, Vol.3(1) 2013: 9-16

scholarly journals Biocontrol Effect of Lytic Bacteriophages Against Various Food borne Diseases

2021 ◽  
Vol 14 (02) ◽  
pp. 709-723
Author(s):  
S Rehan Ahmad ◽  
Abul Kalam ◽  
Pritha Ghosh
Keyword(s):  
Food Safety ◽  
Bacterial Cell ◽  
Pathogenic Bacteria ◽  
Nutritive Value ◽  
Disease Outbreaks ◽  
High Pressure Processing ◽  
Foodborne Diseases ◽  
Food Borne ◽  
Pathogen Control ◽  
Safe Technique

Food borne disease is one of the major causes of hospitalization and death around the world. Many advance antimicrobial techniques, food sanitation techniques are present nowadays but still Food borne diseases are become more serious day by day. Some traditional well known antimicrobial methods including chemical treatment, pasteurization, high pressure processing, and irradiation are some popular techniques to control bacteria causing Foodborne diseases but they have several drawbacks like high cost, machine and processing equipment damage, damage nutritive value and organoleptic properties of foods and more importantly adverse effect on health. In this situation most promising and safe technique is biocontrol method. The interest for natural antimicrobial agent has exhibited due to consumer awareness towards the use of chemical based pathogen control methods or preservatives in food processing sectors. Use of bacteriophage is one of the most useful and promising natural biocontrol methods that targets specific strains of bacteria and kill the specific bacterial cell (or inhibit bacterial cell count). Bacteriophages can control foodborne disease outbreaks and ensure food safety by four different stages including therapy, biocontrol, biosanitation, and preservation. Bacteriophages are easily available in the environment and can be used safely in various foods ranging from fresh fruits, perishable animal product, and vegetables to ready-to-eat food products for bacterial decontamination. Approved commercial bacteriophages are also available to ensure food safety. bacteriophage biocontrol is recently recognized as an alternative method to reducing pathogenic bacteria from foods naturally and secure food safety. This review work is a brief overview of current bacteriophage related work in the field of foodborne diseases and food safety.

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