The Transmission of Disease via Foods of Animal Origin

1995 ◽  
Vol 24 (1) ◽  
pp. 23-25 ◽  
Author(s):  
J.G. Van Logtestijn ◽  
H.A.P. Urlings
Keyword(s):  
International Trade ◽  
Human Health ◽  
Food Processing ◽  
Preventive Measures ◽  
Animal Origin ◽  
Production Methods ◽  
Food Borne ◽  
Immune Deficiencies ◽  
Human Immune ◽  
Transmission Of Disease

Foods of animal origin have always posed some risk to human health when they have not been processed properly, but the incidence of food-borne diseases has been increasing recently due to changes in animal production methods, food processing technology, increased international trade and travel, and human immune deficiencies. In addition new diseases are arising, both variations on the old ones and novel threats such as BSE. These diseases are surveyed here, with an accent on preventive measures.

scholarly journals Sanitation at the Slaughterhouse and the Hygiene of Food of Animal Origin

2021 ◽  
Vol 9 (6) ◽  
Author(s):  
Mária Vargová ◽  
František Zigo ◽  
Katarína Veszelits Laktičová
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Animal Origin ◽  
Food Of Animal Origin ◽  
Food Borne ◽  
Colony Forming Units ◽  
Processing Plants ◽  
Food Borne Illness

Nowdays, one of the most important issues is the issue of food safety. There are many problems with the control of food safety and creation of appropriate legislation that protects food of animal origin. Hygiene and sanitation should be effectively applied and should be controlled at each step during production in food processing plants. The aim of study was to evaluate the surface microorganisms in the monitored parts of the slaughterhouse before slaughter and during slaughter but also after disinfection by disinfectant Virkon S. Disinfectant was used in a 1 % concentration and applied by spraying. Virkon S was effective on all monitored surfaces except the table for organs, where were detected 2x102 colony forming units per 10 cm2 of total count of bacteria, 2x102 colony forming units per 10cm2 of coliform bacteria and 1x102 colony forming unit per 10cm2 of moulds after disinfection. The sanitation program should be thoroughly planned, actively enforced, and effectively supervised. Disinfection has its meaning since, everything that comes into contact with the raw material can contribute to outbreaks of food borne illness.

Biofilm Formation and Associated Genes in Listeria Monocytogenes

2017 ◽  
Vol 12 (3) ◽  
Author(s):  
S. R. Warke ◽  
V. C. Ingle ◽  
N. V. Kurkure ◽  
P. A. Tembhurne ◽  
Minakshi Prasad ◽  
...  
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Food Processing ◽  
Biofilm Formation ◽  
Milk Samples ◽  
Biofilm Production ◽  
Food Borne ◽  
Serious Infections ◽  
Microtiter Assay

Listeria monocytogenes, an opportunistic food borne pathogen can cause serious infections in immunocompromised individuals. L. monocytogenes is capable of producing biofilm on the surface of food processing lines and instruments.The biofilm transfers contamination to food products and impose risk to public health. In the present study biofilm producing ability of L. monocytogenes isolates were investigated phenotypically and genotypically by microtiter assay and multiplex PCR, respectively. Out of 38 L. monocytogenes isolates 14 were recovered from animal clinical cases, 12 bovine environment and 12 from milk samples. A total of 3 (21.42%) clinical, 2 (16.66%) environment and 3 (25%) milk samples respectively, revealed biofilm production in microtiter assay. Cumulative results showed that 23 (60.52%) out of 38 strains of L. monocytogenes were positive for luxS and flaA gene and 1 (2.63%) was positive only for the flaA gene.

scholarly journals Covid-19 and food security: Jeopardy management and posterity deliberations

2021 ◽  
Vol 10 (2) ◽  
pp. 01-05
Author(s):  
Augustine Owusu-Addo ◽  
Atianashie Miracle A ◽  
Chukwuma Chinaza Adaobi ◽  
Larissa Agbemelo-Tsomafo
Keyword(s):  
Food Processing ◽  
Respiratory Illness ◽  
The United States ◽  
The Novel ◽  
Food Handling ◽  
Global Pandemic ◽  
Food Borne ◽  
Novel Coronavirus ◽  
Food Borne Infections ◽  
Safety Guidelines

COVID-19, also known as the ‘novel coronavirus disease 2019’, is a respiratory illness and the causative pathogen is officially named as ‘SARS-CoV-2’. Infections with SARS-CoV-2 have now been amplified to a global pandemic – as of April 3, 2020, nearly 1,018,000 cases have been confirmed in more than 195 countries, including more than 300,000 cases within the United States. Public safety guidelines are followed worldwide to stop the spread of COVID-19 and stay healthy. Despite COVID-19 is a respiratory illness with mode of invasion through the respiratory tract, not the gastrointestinal tract, an average food consumer is anxious and concerned about the food safety. Could an individual catch the deadly contagious COVID-19 from groceries brought home from the supermarket – or from the next restaurant takeout order? This brief review elucidates the epidemiology and pathobiological mechanism(s) of SARS-CoV-2 and its implications in food-borne infections, transmission via food surfaces, food processing and food handling.

scholarly journals Searching for Antagonistic Activity of Bacterial Isolates Derived from Food Processing Environments on Some Food-Borne Pathogenic Bacteria

2020 ◽  
Vol 49 (4) ◽  
pp. 415-423
Author(s):  
B. Baráti-Deák ◽  
Cs. Mohácsi-Farkas ◽  
Á. Belák
Keyword(s):  
Escherichia Coli ◽  
Food Processing ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Antagonistic Activity ◽  
Bacterial Isolates ◽  
Bacterial Strains ◽  
Food Borne ◽  
Time Period ◽  
Growth Decline

Bacterial strains with inhibitory effect on Salmonella Hartford, Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, respectively, were isolated. Out of the 64 bacteria originated from food processing environments, 20 could inhibit at least one of the tested pathogens, and it was proved that growth decline of the pathogenic bacteria was more remarkable by co-culturing than by using cell-free supernatants of the isolates. Seven different genera (Pseudomonas, Bacillus, Paenibacillus, Macrococcus, Staphylococcus, Serratia, and Rothia) reduced the pathogens’ growth during the time period of analysis, and the strongest inhibitory effect was observed after 24 h between 15 and 30 °C. Sensitivity of the tested human pathogenic bacteria against the inhibitory strains was distinct, as Y. enterocolitica could be inhibited by numerous isolates, while S. Hartford proved to be the most resistant. Our results reveal that the isolated bacteria or their excreted metabolites could hinder pathogen growth when used in sufficient quantities.

scholarly journals Human Health Hazards from Antimicrobial‐ResistantEscherichia coliof Animal Origin

2009 ◽  
Vol 48 (7) ◽  
pp. 916-921 ◽  
Author(s):  
Anette M. Hammerum ◽  
Ole E. Heuer
Keyword(s):  
Human Health ◽  
Health Hazards ◽  
Animal Origin

RAC2 and primary human immune deficiencies

2020 ◽  
Vol 108 (2) ◽  
pp. 687-696
Author(s):  
Vassilios Lougaris ◽  
Manuela Baronio ◽  
Luisa Gazzurelli ◽  
Alessio Benvenuto ◽  
Alessandro Plebani
Keyword(s):  
Immune Deficiencies ◽  
Human Immune

Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

2019 ◽  
Vol 10 (1) ◽  
pp. 221-238 ◽  
Author(s):  
Francisco A. Tomás-Barberán ◽  
Juan C. Espín
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Food Processing ◽  
Special Focus ◽  
Research Approach ◽  
Food Matrix ◽  
Mediated Effects ◽  
Food Structure ◽  
Effect Of Food ◽  
Relevant Factors

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins. The available research shows that both the food matrix and food processing can be relevant factors for gut microbiota reshaping to reach a healthier microbial ecology and for the conversion of polyphenols to bioactive and bioavailable metabolites. There are, however, some research gaps that indicate a more comprehensive research approach is needed to reach valid conclusions regarding the gut microbiota–mediated effects of polyphenols on human health.

scholarly journals Microbes in Our Food, an Ongoing Problem with New Solutions

Antibiotics ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 584
Author(s):  
Birgit M. Prüβ
Keyword(s):  
Food Processing ◽  
Microbial Contamination ◽  
Bacterial Resistance ◽  
Disease Outbreaks ◽  
Basic Research ◽  
The United States ◽  
Bacterial Biofilms ◽  
Special Issue ◽  
Food Borne ◽  
Processing Facility

Despite an increasing number of techniques that are designed to mitigate microbial contamination of food and the resulting food borne disease outbreaks, the United States and many other countries across the world continue to experience impressive numbers of such outbreaks. Microbial contamination can occur during activities that take place in the pre-harvest environment or in the processing facility post-harvest. Current treatments of food that are aimed at reducing bacterial numbers may be only partially effective because of the development of bacterial resistance, the formation of bacterial biofilms, and inactivation of the treatment compound by the food products themselves. This Special Issue will include basic research approaches that are aimed at enhancing our understanding of how contamination occurs throughout the food processing chain, as well as more immediate and applied approaches to the development and use of novel anti-microbials to combat microbes in food. Novel techniques that aim to evaluate the efficacy of novel anti-microbials are included. Overall, we present a broad spectrum of novel approaches to reduce microbial contamination on food at all stages of production.

Sign in / Sign up

Export Citation Format

Share Document