scholarly journals Prevalence, Molecular Characterization and Antimicrobial Susceptibility of Clostridioides difficile Isolated from Pig Carcasses and Pork Products in Central Italy

2021 ◽  
Vol 18 (21) ◽  
pp. 11368
Author(s):  
Caterina Licciardi ◽  
Sara Primavilla ◽  
Rossana Roila ◽  
Alessia Lupattelli ◽  
Silvana Farneti ◽  
...  
Keyword(s):  
Central Italy ◽  
Food Samples ◽  
Freeze Storage ◽  
Contamination Rate ◽  
Pcr Screening ◽  
Pork Sausage ◽  
Raw Meat ◽  
Pork Products ◽  
Clostridioides Difficile ◽  
Pig Carcasses

In the last decade, the incidence and severity of Clostridioides difficile infections (CDIs) in humans have been increasing and community-associated infections have been described. For these reasons, the interest in C. difficile in food and in food animals has increased, suggesting other possible sources of C. difficile acquisition. This study evaluated the presence of C. difficile on pig carcasses at the slaughterhouse and in pork products in Central Italy. The contamination rate on pig carcasses was 4/179 (2.3%). Regarding food samples, a total of 216 pork products were tested (74 raw meat preparations and 142 ready-to-eat food samples made by cured raw meat). The real-time PCR screening was positive for 1/74 raw meat preparation (1.35%) and for 1/142 ready-to-eat food samples (0.7%) C. difficile was isolated only from the raw meat preparation (pork sausage). All the isolated strains were toxigenic and susceptible to all the tested antibiotics. Strains isolated from carcass samples displayed A+B+CDTa+CDTb+ profile, were toxinotype IV and belonged to the same ribotype arbitrary named TV93, while the one isolated from food samples displayed A+B+CDTa-CDTb- profile and it was not possible to determine ribotype and toxinotype, because it was lost after freeze storage. It was concluded that the prevalence of C. difficile in the pork supply chain is very low.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals A survey of prevalence and phenotypic and genotypic assessment of antibiotic resistance in Staphylococcus aureus bacteria isolated from ready-to-eat food samples collected from Tehran Province, Iran

2021 ◽  
Vol 49 (1) ◽  
Author(s):  
Arash Mesbah ◽  
Zohreh Mashak ◽  
Zohreh Abdolmaleki
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antibiotic Resistance Genes ◽  
Food Samples ◽  
Contamination Rate ◽  
Biochemical Tests ◽  
Antibiotic Resistance Profile ◽  
Resistance To Penicillin ◽  
Tehran Province ◽  
Antibiotic Agents

Abstract Background Resistant Staphylococcus aureus (S. aureus) bacteria are considered among the major causes of foodborne diseases. This survey aims to assess genotypic and phenotypic profiles of antibiotic resistance in S. aureus bacteria isolated from ready-to-eat food samples. Methods According to the previously reported prevalence of S. aureus in ready-to-eat food samples, a total of 415 ready-to-eat food samples were collected from Tehran province, Iran. S. aureus bacteria were identified using culture and biochemical tests. Besides, the phenotypic antibiotic resistance profile was determined by disk diffusion. In addition, the genotypic pattern of antibiotic resistance was determined using the PCR. Results A total of 64 out of 415 (15.42%) ready-to-eat food samples were contaminated with S. aureus. Grilled mushrooms and salad olivieh harbored the highest contamination rate of (30%), while salami samples harbored the lowest contamination rate of 3.33%. In addition, S. aureus bacteria harbored the highest prevalence of resistance to penicillin (85.93%), tetracycline (85.93%), gentamicin (73.43%), erythromycin (53.12%), trimethoprim-sulfamethoxazole (51.56%), and ciprofloxacin (50%). However, all isolates were resistant to at least four antibiotic agents. Accordingly, the prevalence of tetK (70.31%), blaZ (64.06%), aacA-D (57.81%), gyrA (50%), and ermA (39.06%) was higher than that of other detected antibiotic resistance genes. Besides, AacA-D + blaZ (48.43%), tetK + blaZ (46.87%), aacA-D + tetK (39.06%), aacA-D + gyrA (20.31%), and ermA + blaZ (20.31%) were the most frequently identified combined genotypic patterns of antibiotic resistance. Conclusion Ready-to-eat food samples may be sources of resistant S. aureus, which pose a hygienic threat in case of their consumption. However, further investigations are required to identify additional epidemiological features of S. aureus in ready-to-eat foods.

scholarly journals Fecal shedding of Salmonella spp., Clostridium perfringens, and Clostridioides difficile in dogs fed raw meat-based diets in Brazil and their owners’ motivation

PLoS ONE ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. e0231275
Author(s):  
Flavia Mello Viegas ◽  
Carolina Pantuzza Ramos ◽  
Rafael Gariglio Clark Xavier ◽  
Emily Oliveira Lopes ◽  
Carlos Augusto Oliveira Júnior ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Salmonella Spp ◽  
Fecal Shedding ◽  
Raw Meat ◽  
Clostridioides Difficile

Presence of Bacillus cereus in Street Foods in Gaborone, Botswana

2005 ◽  
Vol 68 (2) ◽  
pp. 342-346 ◽  
Author(s):  
GERVAS Y. MURINDAMOMBE ◽  
ERNEST K. COLLISON ◽  
SISAI F. MPUCHANE ◽  
BERHANU A. GASHE
Keyword(s):  
Bacillus Cereus ◽  
Microbiological Quality ◽  
Food Samples ◽  
Latex Agglutination ◽  
High Rate ◽  
Contamination Rate ◽  
Point Of Sale ◽  
Individual Point ◽  
Biochemical Profiles

The purpose of this study was to evaluate the microbiological safety and quality of street foods sold in Gaborone, Botswana. A total of 148 point-of-sale composite street food samples were bought and analyzed between June 2001 and May 2002. The analysis focused on the level of contamination of various street foods with Bacillus cereus. The B. cereus (vegetative and spores), total spore, and total viable counts were determined on all the samples. Also B. cereus isolates from 444 individual point-of-sale food samples were characterized with respect to their biochemical profiles and enterotoxigenic properties. The B. cereus contamination rate for point-of-sale foods was 65%. The B. cereus counts ranged from not detectable to levels as high as 9.1 log CFU/g. Despite the high rate of contamination of some samples, generally, most samples had B. cereus counts of less than 4 log CFU/g; hence, they were of acceptable microbiological quality. Bacillus diarrheal enterotoxin was detected from 52 isolates from individual portions of meals using the B. cereus enterotoxin reversed passive latex agglutination kit. Results of the assay revealed that 59.6% of the B. cereus isolates were enterotoxigenic. Most of the enterotoxigenic isolates were obtained from vegetable samples.

Extent of Microbial Contamination in United States Pork Retail Products

2001 ◽  
Vol 64 (2) ◽  
pp. 172-178 ◽  
Author(s):  
E. A. DUFFY ◽  
K. E. BELK ◽  
J. N. SOFOS ◽  
G. R. BELLINGER ◽  
A. PAPE ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Pork Sausage ◽  
Pork Products ◽  
Plant Samples ◽  
Ground Pork ◽  
Processing Plants ◽  
Whole Muscle

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and pre-packaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.

Development of USDA-FSIS Method for Isolation of Listeria monocytogenes from Raw Meat and Poultry

1988 ◽  
Vol 71 (3) ◽  
pp. 660-664 ◽  
Author(s):  
Dennis Mcclain ◽  
Wei H Lee
Keyword(s):  
Listeria Monocytogenes ◽  
Thin Layer ◽  
Agar Plate ◽  
Ground Beef ◽  
Blood Agar Plate ◽  
Frozen Ground ◽  
Pork Sausage ◽  
Raw Meat ◽  
Naturally Occurring ◽  
Horse Blood

Abstract A method was developed specifically to detect naturally occurring Listeria monocytogenes in meat because the traditional cold enrichment procedure was extremely slow and other procedures were ineffective. This method could identify beta-hemolytic Listeria colonies in 3-4 days. The use of a 2-stage enrichment, highly selective LPM agar, and a thin-layer horse blood agar plate for the detection of beta-hemolytic Listeria isolates are the important steps of this method. L. monocytogenes was recovered from 20 of 41 samples of frozen ground beef, 12 of 23 samples of pork sausage, and 7 of 22 samples of poultry. These results indicate that L. monocytogenes is common in raw meat and that this method is effective for its recovery

scholarly journals Microbiological Assessment of Raw Meat Used in Fast-Food Products Sold for Public Consumption

2018 ◽  
Vol 75 (1) ◽  
pp. 78
Author(s):  
Gheorghe ILE ◽  
Alexandra TABARAN ◽  
Sorin Daniel DAN ◽  
Romolica MIHAIU ◽  
Oana REGET ◽  
...  
Keyword(s):  
Fast Food ◽  
Meat Products ◽  
Similar Rate ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Salmonella Spp ◽  
Raw Meat ◽  
Beef Meat ◽  
Public Consumption ◽  
Fried Foods

Raw meat contains sufficient nutrients to support microbial growth and because of that the proper surveillance of the meat products destined for public consumption is mandatory. The purpose of this study was to conduct a microbiological risk assessment regarding the safety of pork, chicken and beef meat products found in fast –food units from Transylvania area. One hundred and seventy samples of raw meat(n=35) and fried foods made of pork(n=39), chicken(n=45)and beef products(n=51) were purchased randomly from 5 different fast-food units located in the study area.The determination performed in order to assess the safety was the total number of Enterobacteriaceae, evaluation of toxigenic E. coli and Salmonella spp. presence, which is also the parameter requested by the current regulation. The levels of contamination with Enterobacteriaceae that exceeded the current legislation limit were 6/39 (15%), 6/45 (13%) and 5/51 (9%) in cooked pork, chicken and respectively beef meat. Given the similar rate of contaminations among these three categories of food there were no statistical differences noticed (p>0.05). Results showed that in 35 of 170 (20%) collected food samples were found total Enterobacteriaceae count over 3 log CFU/g and 12 of 170 (7%) were found with coliform bacteria. Raw meat destined for fast-food industry can represent a risk for public health if hygiene and refrigerating conditions are not properly monitored.

scholarly journals Risk factors for recent toxoplasma infection in pregnant women in Naples

1996 ◽  
Vol 116 (3) ◽  
pp. 347-351 ◽  
Author(s):  
W. Buffolano ◽  
R. E. Gilbert ◽  
F. J. Holland ◽  
D. Fratta ◽  
F. Palumbo ◽  
...  
Keyword(s):  
Risk Factors ◽  
Risk Factor ◽  
Pregnant Women ◽  
Southern Italy ◽  
Congenital Toxoplasmosis ◽  
Toxoplasma Infection ◽  
Recent Infection ◽  
Raw Meat ◽  
Pork Products ◽  
Cyst Viability

SUMMARYEffective primary prevention of congenital toxoplasmosis requires up to date information on locally relevant risk factors for infection in pregnant women. In Naples, risk factors for toxoplasma infection were compared in recently infected women (as assessed by detection of specific IgM in serum) and susceptible, IgG negative women. Recent infection was strongly associated with frequency of consumption of cured pork and raw meat. Eating cured pork or raw meat at least once a month increased the risk of toxoplasma infection threefold.This simple study design for determining locally relevant sources of toxoplasma infection is the first report of cured pork as a risk factor for infection. Further research is required to determine cyst viability in cured pork products. Our findings suggest that in southern Italy, cured pork and raw meat should be avoided by susceptible pregnant women.

scholarly journals A Study of Meat Freshness Detection using Embedded-based pH Sensor

2018 ◽  
Vol 12 (3) ◽  
pp. 1386
Author(s):  
Rajina R. Mohamed ◽  
Razali Yaacob ◽  
Mohamad A. Mohamed ◽  
Arniyati Ahmad ◽  
Munir Tajuddin
Keyword(s):  
Ph Sensor ◽  
Food Poisoning ◽  
Cost Savings ◽  
Food Samples ◽  
World Health ◽  
Food Sources ◽  
Visual Appearance ◽  
Raw Meat ◽  
Food Freshness ◽  
Litmus Paper

<p>For the past few years, food safety incidents often occur as a result of food poisoning from various food sources such as in schools, hospitals, night markets, street stalls and the like. When the quality of food is reduced due to the low level of freshness, cleanliness factor, safety and nutrition, it can contribute to health risks. According to World Health Organization, food poisoning ailment is a global problem and almost 1 in 10 people fall ill every year from eating degraded food and 420 000 die as a result. Factors such as cost savings, low awareness on food freshness and busy routine lifestyle aggravate the food poisoning problem. Hence it is important to at least maintain the freshness of the food mainly at the prominent area such as school and hospital. There are many methods used to test the freshness food, such as visual appearance, and also classical olfaction including normal olfactory and Scentometer, which requires trained panels to taste or smell the food samples to ensure the quality or strength of the odor. However, this method is rather subjective, because the human sense of smell and taste is different and may be influenced by the weather and experience. Conventional pH and litmus paper also are the alternatives, however the material itself is easily damaged and not suitable for the color blind person. In this paper, we presented raw meat examination using pH sensor based on food acidity. Examination of food freshness level is much easier using pH sensor since it is more practical to be used by consumers at home since it can be mobile, long lived, and accurate embedded-based application. Some testing has been conducted on sensor capability reacting with several buffer solutions on meat samples left at room temperature at various periods of time. Generally, the embedded pH sensor developed has successfully tested raw meat freshness level based on acidity level of meat.</p>

scholarly journals An Easter outbreak of Salmonella Typhimurium DT 104A associated with traditional pork salami in Italy

2007 ◽  
Vol 12 (4) ◽  
pp. 11-12 ◽  
Author(s):  
I Luzzi ◽  
P Galetta ◽  
M Massari ◽  
Caterina Rizzo ◽  
A M Dionisi ◽  
...  
Keyword(s):  
Phage Type ◽  
Field Investigation ◽  
Food Samples ◽  
Control Measures ◽  
Pork Products ◽  
Source Of Infection ◽  
Good Manufacturing Practices ◽  
Neighbouring Region ◽  
Potential Risk Factors ◽  
Matched Case

Salmonella enterica is a common cause of gastrointestinal illness in Italy. S. Typhimurium accounts for approximately 40% of isolates, and most of these strains belong to the phage type DT104. We describe the investigation of an outbreak of S. Typhimurium DT104A, a subtype never observed before in Italy, which occurred in Rome during spring 2004. We conducted a matched case control study between 24 July and 9 September 2004. Controls were matched for age and area of residence. Each case had between one and four controls. Odds of exposure to potential risk factors and vehicles for the outbreak were compared between cases and controls. A multivariate analysis was conducted to estimate adjusted Odds Ratios. Sixty-three cases of S. Typhimurium DT 104A infection with onset between 1 April and 5 May 2004 were identified. Sixty-one were residents of Rome and two were residents of a neighbouring region. Twenty-six cases (43%) were enrolled in the study. Their median age was 7.5 years. Fourteen of 26 cases and 16 of 62 controls had eaten pork salami (OR= 25.5; 95% CI 1.6- 416.8). No food samples were available for testing. In northern Italy, two months prior to the outbreak, the veterinary surveillance system identified the first isolation of S. Typhimurium DT104A in a pig isolate. Both human and pig isolates showed indistinguishable PFGE patterns. It was not possible to trace the pig after the sample was taken at slaughter. The epidemiological evidence on the implication of pork salami in this outbreak suggests that pork products can also be a vehicle for salmonella in Italy and underlines the importance of good manufacturing practices for ready-to-eat foods. This investigation highlights the value of laboratory-based surveillance in identifying community-wide outbreaks of uncommon pathogens. It also underlines the need to improve surveillance timeliness, for promptly detecting outbreaks, undergoing field investigation, and implementing control measures. Moreover, our study shows the usefulness of integrated human and animal surveillance in tracing the possible source of infection.

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