GROWTH OF FOOD POISONING BACTERIA ON BARBECUED CHICKEN

1968 ◽  
Vol 31 (7) ◽  
pp. 198-201 ◽  
Author(s):  
Hilliard Pivnick ◽  
Ilmar E. Erdman ◽  
Stephanie Manzatiuk ◽  
Eugene Pommier
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Food Poisoning

Staphylococcus aureus, Salmonella typhimurium, and Clostridium perfringens have been associated with food poisoning following consumption of barbecued chicken. These species grew readily in barbecued chicken incubated at about 40 C and increased approximately 100,000-fold within 8 hr.

Fate of Selected Pathogens Inoculated into Foods Prepared in Slow Cookers1,2

1979 ◽  
Vol 42 (11) ◽  
pp. 872-876 ◽  
Author(s):  
J. RITTER ◽  
J. O'LEARY ◽  
B. E. LANGLOIS
Keyword(s):  
Staphylococcus Aureus ◽  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Health Hazard ◽  
Green Bean ◽  
Vegetative Cells ◽  
Salmonella Choleraesuis ◽  
Navy Beans ◽  
The Mean

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

Bacterial Cell Characteristics and Conditions Influencing Their Adhesion to Poultry Skin

1985 ◽  
Vol 48 (9) ◽  
pp. 803-807 ◽  
Author(s):  
H. S. LILLARD
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Constant Pressure ◽  
Linear Increase ◽  
Bacterial Attachment ◽  
Sample Type ◽  
Proteus Vulgaris ◽  
Gram Negative ◽  
Salmonella Gallinarum

Conflicting reports appear in the literature regarding attachment of flagellated and nonflagellated bacteria to poultry skin. The following parameters which may influence bacterial attachment were examined: (a) sample type and size; (b) skin from fully processed and scalded but uneviscerated broilers; (c) skin from hard- and soft-scalded broilers; and (d) potentially variable tap rinse and constant pressure spray wash (50 psi). Gram-positive and gram-negative, flagellated and nonflagellated bacteria were used in suspension fluids (Salmonella typhimurium, Salmonella gallinarum, Proteus vulgaris, Pseudomonas fluoresces, Clostridium perfringens, Staphylococcus aureus and a nonflagellated species of Micrococcus). Results showed that none of the variables tested affected the ability of bacteria to adhere to poultry skin in 0.25 min. All species tested adhered to skin, and there was a generally linear increase in rate of attachment with time (0.25 to 60 min) following exposure of poultry skin to suspending fluid. It was concluded that nonflagellated bacteria attach as readily as flagellated bacteria under the same controlled conditions.

Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage

1985 ◽  
Vol 48 (2) ◽  
pp. 100-106 ◽  
Author(s):  
RICHARD A. HOLLEY
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Relative Humidity ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
High Relative Humidity ◽  
Protein Ratio ◽  
Beef Jerky ◽  
Shelf Stable ◽  
And Storage

Beef jerky was made from slices of flank steak inoculated with Staphylococcus aureus, vegetative cells of Clostridium perfringens as well as Bacillus subtilis and a two species-composite of Salmonella. Slices were placed in a domestic food dehydrator for 4 h at 52.9±0.8°C (127.2°F) followed by 4 h at 48.2±0.4°C (118.8°F). Meat slices dried rapidly, reaching an aw of 0.86 and a shelf-stable moisture-protein ratio of ≤1.6 within the first 2.5–3 h of drying. Samples originally contained about 68% moisture, but this dropped to about 30% by 4 h and 20% by 8 h. Some growth of inoculated S. aureus occurred initially but total numbers of all other added microorganisms decreased rapidly from the start of drying and although significantly reduced in numbers at the end of 8 h treatment, they survived processing. C. perfringens cells were not detected at the end of the heated-drying regimen but were recovered later in an inoculated sample stored at 2.5°C for a month. Contaminated jerky stored at 20°C and high relative humidity (RH) for 26–28 d did not contain detectable added bacteria, whereas identical samples stored at 2.5°C and low RH contained viable S. aureus and B. subtilis as well as C. perfringens. Domestic preparation of jerky from beef of normal retail quality would involve little risk provided initial drying is done rapidly at temperatures equal to or greater than those used in the present study.

scholarly journals Food poisoning in hospitals in Scotland

1979 ◽  
Vol 83 (2) ◽  
pp. 231-236 ◽  
Author(s):  
J. C. M. Sharp ◽  
P. W. Collier ◽  
R. J. Gilbert
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Preventive Measures ◽  
Food Poisoning ◽  
Salmonella Infection ◽  
England And Wales ◽  
Laboratory Facilities ◽  
Food Borne ◽  
Prepared Food

summaryA review of 50 hospital-based outbreaks of food poisoning which were reported in Scotland during 1973–7, is described. At least 1530 persons consuming hospital-prepared food were involved. Thirty-one episodes were associated with Clostridium perfringens (C. welchii), 11 were due to food-borne salmonella infection, three to enterotoxigenic Staphylococcus aureus, and five incidents were of undetermined aetiology. This differs noticeably from the experience in England and Wales where salmonellas appear to predominate as the main cause of hospital outbreaks. Twenty-two incidents occurred in hospitals for psychiatric or mentally subnormal patients, and ten others were located in geriatric units. Only 33 hospitals were involved in the 50 outbreaks as nine hospitals experienced two or more episodes.The role of the hospital in the occurrence of food poisoning may be over-emphasized in comparison with other catering establishments, as outbreaks are more readily recognized and laboratory facilities are usually available for investigation, but it is also believed that many episodes may not be reported. The peculiar problems of the hospital-catering service and particularly those of the older long-stay hospitals, are discussed in relation to preventive measures which would minimize the hazards of food poisoning.

Survival of Pathogens on Modified-Atmosphere-Packaged Shredded Carrot and Cabbage

1997 ◽  
Vol 60 (11) ◽  
pp. 1347-1350 ◽  
Author(s):  
MARY J. FINN ◽  
MARY E. UPTON
Keyword(s):  
Carbon Dioxide ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Listeria Innocua ◽  
Modified Atmosphere ◽  
Polypropylene Film ◽  
Direct Plating ◽  
Selective Media ◽  
Selective Enrichment

The populations changes of Staphylococcus aureus, Bacillus cereus, Listeria innocua, Salmonella typhimurium and Clostridium perfringens inoculated separately onto modified-atmosphere-packaged fresh shredded carrot and cabbage was investigated. Shredded carrot and cabbage (25-g amounts) was packaged in polypropylene film (35 μm thick) and stored at 7°C. The modified atmosphere within the packs was produced naturally by respiration with levels of carbon dioxide reaching >25% and levels of oxygen falling to <1% following 8 days of storage. Populations of pathogens were enumerated by direct plating on selective media on the day of inoculation and 2, 4, 6, and 8 days postinoculation. The presence or absence of S. typhimurium was determined following preenrichment and selective enrichment steps: this species was found to be absent following 2 days of storage at 7°C. Statistically significant decreases (P < 0.05) in numbers of all other pathogens detected on day 0 and day 8 were observed. Pathogens were not detected on these vegetables in uninoculated packs.

scholarly journals Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

2020 ◽  
Vol 161 (48) ◽  
pp. 2019-2028
Author(s):  
Katalin Eszter Müller ◽  
Ferenc Rozgonyi
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Treatment Options ◽  
Gastrointestinal Symptoms ◽  
Food Poisoning ◽  
Severe Infection ◽  
Foodborne Diseases ◽  
Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

Influence of Lactic Acid Bacteria and the Overall Flora on Development of Pathogenic Bacteria in Vacuum-Packed, Cooked Emulsion-Style Sausage

1985 ◽  
Vol 48 (1) ◽  
pp. 28-34 ◽  
Author(s):  
H.–J. S. NIELSEN ◽  
P. ZEUTHEN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Yersinia Enterocolitica ◽  
Low Temperatures ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Normal Flora

A study was done on the influence of the saprophytic flora and/or lactic acid bacteria on development of Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium, Salmonella enteritidis and Yersinia enterocolitica in vacuum-packed bologna-type sausage; Clostridium perfringens was tested in vacuum-packed frankfurters. Both lactic acid bacteria and the normal flora affected growth of the pathogenic bacteria. At low temperatures increasing inhibition was noted by the lactic acid bacteria acting on S. aureus and Y. enterocolitica. The normal flora severely restricted growth of Y. enterocolitica and salmonellae but not that of S. aureus. B. cereus was strongly inhibited by lactic acid bacteria, whereas C. perfringens did not grow in the vacuum packages with the concomitant flora.

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