scholarly journals Inhibition and Interactions of Campylobacter jejuni from Broiler Chicken Houses with Organic Acids

2019 ◽  
Vol 7 (8) ◽  
pp. 223 ◽  
Author(s):  
Ross Beier ◽  
J. Byrd ◽  
Denise Caldwell ◽  
Kathleen Andrews ◽  
Tawni Crippen ◽  
...  
Keyword(s):  
United States ◽  
Organic Acids ◽  
Organic Acid ◽  
Campylobacter Jejuni ◽  
Foodborne Pathogens ◽  
Broiler Chicken ◽  
Diarrheal Disease ◽  
The United States ◽  
High Risk Factor ◽  
Inhibition Studies

Campylobacter jejuni is a bacterium that causes major diarrheal disease worldwide and is also one of the top five foodborne pathogens encountered in the United States. Poultry is a major source of C. jejuni, and a high-risk factor for contracting campylobacteriosis. Organic acids are used in the United States during food animal processing for removal of bacterial contamination from animal carcasses. Six organic acids were evaluated in inhibition studies of 96 C. jejuni strains obtained from shoe covers used in broiler chicken houses at different poultry farms in several states by determining the susceptibilities of the C. jejuni strains, along with the pH values at the molar minimum inhibitory concentrations (MICMs). The undissociated and dissociated organic acid concentrations were calculated at the MICMs with the Henderson-Hasselbalch equation. The results for the 96 C. jejuni strains were treated similarly for each different organic acid. Campylobacter jejuni inhibition did correlate with the dissociated organic acids, but did not correlate with pH or with the undissociated organic acids. When the concentrations of dissociated organic acids decreased, the C. jejuni strains were not disinfected. A carcass wash using organic acids should have the concentration of dissociated acid species carefully controlled. It is suggested to maintain a dissociated acid concentration for propionic, l-lactic, formic, citric, butyric, and acetic acids at 24, 40, 36, 21, 23, and 25 mM, respectively, and at these dissociated organic acid levels an acid wash would be expected to remove or inhibit 97% or more of the C. jejuni bacteria studied here. However, studies must be undertaken to confirm that the suggested concentrations of dissociated organic acids are adequate to remove C. jejuni bacteria in the field vs. the laboratory. Due to propionate, l-lactate, formate, butyrate, and acetate being utilized by C. jejuni, these organic acids may not be appropriate for use as a carcass wash to remove C. jejuni surface contamination. Of all tested organic acids, dissociated citric acid was the most efficient at inhibiting C. jejuni.

Genetically Marked Strains of Shiga Toxin–Producing O157:H7 and Non-O157 Escherichia coli: Tools for Detection and Modeling†

2015 ◽  
Vol 78 (5) ◽  
pp. 888-901 ◽  
Author(s):  
GEORGE C. PAOLI ◽  
CHANDI WIJEY ◽  
GAYLEN A. UHLICH
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
Shiga Toxin ◽  
Diarrheal Disease ◽  
High Specificity ◽  
The United States ◽  
Positive Control ◽  
Target Sequence ◽  
E Coli ◽  
Pcr Assays

Shiga toxin–producing E. coli (STEC) is an important group of foodborne pathogens in the United States and worldwide. Nearly half of STEC-induced diarrheal disease in the United States is caused by serotype O157:H7, while non-O157 STEC account for the remaining illnesses. Thus, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service has instituted regulatory testing of beef products and has a zero-tolerance policy for regulatory samples that test positive for STEC O157:H7 and six other non-O157 STEC (serogroups O26, O45, O103, O111, O121, and O145). In this study, positive control (PC) strains for the detection of STEC O157:H7 and the six USDA-regulated non-O157 STEC were constructed. To ensure that the food testing samples are not cross-contaminated by the PC sample, it is important that the STEC-PC strains are distinguishable from STEC isolated from test samples. The PC strains were constructed by integrating a unique DNA target sequence and a gene for spectinomycin (Sp) resistance into the chromosomes of the seven STEC strains. End-point and real-time PCR assays were developed for the specific detection of the PC strains and were tested using 93 strains of E. coli (38 STEC O157:H7, at least 6 strains of each of the USDA-regulated non-O157 STEC, and 2 commensal E. coli) and 51 strains of other bacteria (30 species from 20 genera). The PCR assays demonstrated high specificity for the unique target sequence. The target sequence was detectable by PCR after 10 culture passages (~100 generations), demonstrating the stability of the integrated target sequence. In addition, the strains were tested for their potential use in modeling the growth of STEC. Plating the PC strains mixed with ground beef flora on modified rainbow agar containing Sp eliminated the growth of the background flora that grew on modified rainbow agar without Sp. Thus, these strains could be used to enumerate and model the growth of STEC in the presence of foodborne background flora.

Ground Beef Consumption Patterns in the United States, FoodNet, 2006 through 2007

2012 ◽  
Vol 75 (2) ◽  
pp. 341-346 ◽  
Author(s):  
ETHEL V. TAYLOR ◽  
KRISTIN G. HOLT ◽  
BARBARA E. MAHON ◽  
TRACY AYERS ◽  
DAWN NORTON ◽  
...  
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
College Education ◽  
Ground Beef ◽  
The United States ◽  
High Rate ◽  
Foodborne Illnesses ◽  
Beef Patties ◽  
Uremic Syndrome ◽  
Using Data

Infection resulting from foodborne pathogens, including Escherichia coli O157:H7, is often associated with consumption of raw or undercooked ground beef. However, little is known about the frequency of ground beef consumption in the general population. The objective of this study was to describe patterns of self-reported ground beef and pink ground beef consumption using data from the 2006 through 2007 FoodNet Population Survey. From 1 July 2006 until 30 June 2007, residents of 10 FoodNet sites were contacted by telephone and asked about foods consumed within the previous week. The survey included questions regarding consumption of ground beef patties both inside and outside the home, the consumption of pink ground beef patties and other types of ground beef inside the home, and consumption of ground beef outside the home. Of 8,543 survey respondents, 75.3% reported consuming some type of ground beef in the home. Of respondents who ate ground beef patties in the home, 18.0% reported consuming pink ground beef. Consumption of ground beef was reported most frequently among men, persons with incomes from $40,000 to $75,000 per year, and persons with a high school or college education. Ground beef consumption was least often reported in adults ≥65 years of age. Men and persons with a graduate level education most commonly reported eating pink ground beef in the home. Reported consumption of ground beef and pink ground beef did not differ by season. Ground beef is a frequently consumed food item in the United States, and rates of consumption of pink ground beef have changed little since previous studies. The high rate of consumption of beef that has not been cooked sufficiently to kill pathogens makes pasteurization of ground beef an important consideration, especially for those individuals at high risk of complications from foodborne illnesses such as hemolytic uremic syndrome.

Microbiological Safety of Dried Spices

2019 ◽  
Vol 10 (1) ◽  
pp. 409-427 ◽  
Author(s):  
Joshua B. Gurtler ◽  
Susanne E. Keller
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
Bacterial Species ◽  
The United States ◽  
Detection Methods ◽  
Product Recalls ◽  
Foodborne Outbreaks ◽  
Imported Food ◽  
Multiple Product ◽  
Pathogen Populations

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.

scholarly journals A Homologous Bacterin Protects Sheep against Abortion Induced by a Hypervirulent Campylobacter jejuni Clone

Vaccines ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 662
Author(s):  
Zuowei Wu ◽  
Michael J. Yaeger ◽  
Orhan Sahin ◽  
Changyun Xu ◽  
Ashenafi F. Beyi ◽  
...  
Keyword(s):  
United States ◽  
Campylobacter Jejuni ◽  
The United States ◽  
Induced Abortion ◽  
Significant Protection ◽  
Specific Antibodies

Campylobacter jejuni clone SA has emerged as the predominant cause of ovine abortion outbreaks in the United States (US). Despite the fact that commercial Campylobacter vaccines are available, their efficacy in protecting abortion induced by C. jejuni clone SA is uncertain, and a protective vaccine is needed to control the disease. In this study, an experimental homologous bacterin (made of a clone SA isolate) and two commercial Campylobacter vaccines were evaluated for their protection against C. jejuni clone SA-induced sheep abortion. All vaccines induced high levels of antibodies against C. jejuni clone SA in pregnant ewes, but only the experimental homologous bacterin produced significant protection (80%). Immunoblotting showed that the experimental vaccine elicited more specific antibodies against C. jejuni clone SA. These findings strongly suggest the necessity of developing a homologous vaccine for the control C. jejuni clone SA induced abortion on sheep farms.

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

scholarly journals Observed Defects of Swiss Cheese Based on the Microbiome Contribution to the Production of Organic Acids

2020 ◽  
Author(s):  
Vannessa D. Campfield
Keyword(s):  
United States ◽  
Next Generation Sequencing ◽  
Organic Acids ◽  
The United States ◽  
Sensu Stricto ◽  
United States Department ◽  
Next Generation ◽  
Swiss Cheese ◽  
Generation Sequencing ◽  
Eye Formation

The United States Department of Agriculture downgrades on the order of 17% of all Swiss cheese produced in the United States due to defects. Many of these defects are related to improper eye formation, number, distribution, or size; leading to an industry loss of over $69 million per annum. The microbiome in Swiss-type cheeses plays a significant role in eye development due to production of organic acids and gaseous emissions contingent on bacterial abundance and phenotype. The relationship between bacteria and the organic acids they produce leading to Swiss cheese defects can be correlated using Next-generation sequencing and high-performance liquid chromatography coupled with UV-Vis and mass spectrometry, respectively. From two processing facilities, Next-generation sequencing identified bacterial genera Lactobacillus and Propionibacterium to be associated with split/cracked cheese defects, and Clostridium sensu stricto 12, Propionibacterium, and Lactobacillus to be associated with irregular Eye formation/distribution (or collapsed eye formation) defects in Swiss cheese. Also identified through Next-generation sequencing was the genera "Candidatus Berkiella", Propionibacterium, and Lactobacillus to be associated with blind defects in Swiss cheese. Chromatographic separation and identification of organic acids provided evidence that lower levels of acetic and propionic acids were found in the split/cracked cheese samples; lower abundance of acetic, lactic, propionic and butyric acids were found in blind cheese samples (while a higher abundance of citric acid was found); and lower concentrations of citric, acetic, and propionic acids were found in irregular eye distribution samples. From these data, it can be concluded that Swiss cheese monitoring for bacteria in the genera Lactobacillus, Propionibacterium, Clostridium sensu stricto 12, and "Candidatus Berkiella" can be used as a predictor of three types of cheese defects before and during long storage times leading to inferior product resulting in losses to the processor while organic acid monitoring results proved to be inconclusive.

scholarly journals Gastroenteritis in adults

2018 ◽  
Vol 5 (11) ◽  
pp. 4959
Author(s):  
Burair Al Jassas ◽  
Marwan Khayat ◽  
Hussin Alzahrani ◽  
Aghareed Asali ◽  
Salem Alsohaimi ◽  
...  
Keyword(s):  
United States ◽  
Abdominal Pain ◽  
Acute Gastroenteritis ◽  
Viral Infections ◽  
Diarrheal Disease ◽  
The United States ◽  
Viral Gastroenteritis ◽  
Search Terms ◽  
Bacterial Gastroenteritis ◽  
Comprehensive Search

Gastroenteritis is the inflammation of intestines and stomach which presents with vomiting, fever, abdominal pain and diarrhea. It could be persistent, acute, or chronic, and can also be classified as infectious or non-infectious. Despite improvement in management, the mortality can reach up to 17,000. In this study, our aim was to understand the various etiologies that cause gastroenteritis in adults, and also discuss methods of management. We conducted this review using a comprehensive search of MEDLINE, PubMed and EMBASE from January 1994 to March 2017. The following search terms were used: acute gastroenteritis, diarrheal disease, viral gastroenteritis, bacterial gastroenteritis, diagnoses of gastroenteritis. Each year, more than 350 million cases of acute gastroenteritis occur in the United States only. The largest portion of gastroenteritis cases is due to viral infections. Therefore, the empiric use of antibiotics is usually not recommended. However, in selected patients, empiric antibiotics therapy is indicated and is associated with significant improvement and decrease in mortality. The primary goal of management of gastroenteritis is treating dehydration.

Risks Associated with Vehicles of Foodborne Pathogens and Toxins

1988 ◽  
Vol 51 (6) ◽  
pp. 498-508 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
United States ◽  
Botulinum Toxin ◽  
Relative Risk ◽  
Foodborne Pathogens ◽  
Disease Surveillance ◽  
The United States ◽  
Foodborne Disease ◽  
Relative Importance ◽  
Roast Beef ◽  
Pinto Beans

A review of foodborne disease surveillance data from the United States for the years 1977 through 1984 was made to ascertain the relative importance of various foods as vehicles; 1,586 incidents were tabulated. Data are given for all outbreaks and for individual diseases. Foods were classified by category, class and item. Seafoods, meats, poultry and salads were the most frequently implicated categories. The most frequently implicated items were roast beef, ham, turkey, chicken and raw clams. Chinese foods, usually fried rice and Mexican-style foods usually ground or shredded meat or pinto beans were also commonly implicated. Of the salads, potato and chicken salads were identified more frequently than other salads. Mahi-mahi was the most common vehicle of scombrotoxin; amberjack/jack was the most common vehicle of ciguatoxin; roast beef and turkey were the most common vehicles of C. perfringens and salmonellae; ham was the most common vehicle of staphylococcal enterotoxin; potato salad was the most common vehicle of shigellae; peppers were the most common vehicle of botulinum toxin; and fried rice was the most common vehicle of B. cereus toxins. Relative risk for each food is discussed in reference to assessing hazards and setting food safety priorities.

Sign in / Sign up

Export Citation Format

Share Document