USE OF TIME-TEMPERATURE EVALUATIONS IN DETECTING THE RESPONSIBLE VEHICLE AND CONTRIBUTING FACTORS OF FOODBORNE DISEASE OUTBREAKS1

1971 ◽  
Vol 34 (12) ◽  
pp. 576-582 ◽  
Author(s):  
Frank L. Bryan ◽  
Thomas W. McKinley ◽  
Byron Mixon
Keyword(s):  
Clostridium Perfringens ◽  
Bacterial Growth ◽  
Room Temperature ◽  
Foodborne Illness ◽  
Boiling Water ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Vegetative Cells ◽  
Use Of Time ◽  
Cooked Meat

An investigation of an outbreak of Clostridium perfringens foodborne illness indicated that turkey or dressing prepared in a school kitchen was responsible. When turkey was again prepared in the kitchen, a bacteriological survey and a time-temperature evaluation were made of the thawing, cooking, chilling, and reheating to which the turkey, stock, or dressing were subjected. During thawing of 22-lb. turkeys in plastic wrappers and in paper bags at room temperature for 18 hr, neither internal nor surface temperatures reached a level at which C. perfringens could grow. Cooking the turkeys in a steamer or in a pot of boiling water raised internal temperatures to a level lethal to vegetative cells. The stock (in gallon jars and a large rectangular pan) and deboned meat (in similar pan) were stored overnight in a reach-in refrigerator. During storage the temperature of both were within a range so that C. perfringens spores could germinate and its vegetative cells multiply for 7–9 hr. The stock was later used in dressing, which when baked, reached internal temperatures known to destroy vegetative cells of C. perfringens. Meat and gravy, when reheated, did not reach such levels. Clostridium perfringens, Staphylocoocus aureus, and Salmonella were isolated from raw turkey; C. perfringens was isolated from cooked meat, stock, and kitchen equipment. Nine recommendations for heat destruction of vegetative cells, inhibition of bacterial growth during storage, and cleaning and sanitizing equipment are made. These recommendations will help prevent foodborne illness whenever turkey and dressing are prepared.

Hazard Analysis and Control of Roast Beef Jus Preparation in Foodservice Establishments

1980 ◽  
Vol 43 (7) ◽  
pp. 512-513 ◽  
Author(s):  
FRANK L. BRYAN ◽  
THOMAS W. McKINLEY
Keyword(s):  
Bacterial Growth ◽  
Boiling Point ◽  
Hazard Analysis ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Vegetative Cells ◽  
Roast Beef ◽  
And Control ◽  
Prolonged Holding

Roast beef and its jus prepared in foodservice establishments are often implicated as vehicles of foodborne illness. Preparation practices that could contribute to survival or growth of foodborne disease bacteria were examined. Temperatures were reached during cooking that would kill vegetative forms of these organisms. Prolonged holding of cooked jus on ranges with the heat turned off or on table tops created conditions in which spores could germinate and vegetative cells multiply. Conditions prevailed during cooling that could promote bacterial growth. Reheating jus to the boiling point would kill any vegetative forms that had multiplied during storage.

Time-Temperature Conditions of Gyros

1980 ◽  
Vol 43 (5) ◽  
pp. 346-353 ◽  
Author(s):  
FRANK L. BRYAN ◽  
S. RANDALL STANDLEY ◽  
WILLIAM C. HENDERSON
Keyword(s):  
Thin Layer ◽  
Clostridium Perfringens ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Foodborne Illness ◽  
Rapid Cooling ◽  
Foodborne Bacteria ◽  
Temperature Conditions ◽  
Surface Temperatures

Four gyro operations in foodservice establishments were examined for the possibility that pathogenic foodborne bacteria could survive and/or grow during each step of these operations. Gyros cooked on broilers attained temperatures lethal to vegetative pathogenic bacteria on the surface of the meat and in the thin layer just below the surface, but nowhere else. However, only meat sliced from the surface was normally put in gyro sandwiches or otherwise served. The temperatures of gyros as they cooled were such that bacterial growth could occur, both on the surfaces and within the mass. After gyros had been cooked and cooled, as many as 10,000 Clostridium perfringens per gram were recovered from samples taken just under the surface. Temperatures of gyro meat during reheating varied with the method of reheating, and they were in safe ranges when slices of meat were reheated in microwave ovens and steam chambers. When gyros were reheated on broilers, however, temperatures lethal to vegetative pathogenic bacteria occurred at and near the surfaces only. Recommendations for procedures to use for cooking, slicing, hot holding, cooling, and reheating gyros to prevent this product from becoming a vehicle of foodborne illness are given. Emphasis is on using the entire gyro the day it is originally cooked, rapid cooling of any leftover portions, and thorough reheating of leftover gyros.

scholarly journals Estimating deaths from foodborne disease in the UK for 11 key pathogens

2020 ◽  
Vol 7 (1) ◽  
pp. e000377 ◽  
Author(s):  
Darren Holland ◽  
Laura Thomson ◽  
Nazmina Mahmoudzadeh ◽  
Abdul Khaled
Keyword(s):  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Hospital Episode Statistics ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Death Certificates ◽  
Hospital Episode ◽  
Credible Intervals ◽  
Using Data ◽  
The Uk

ObjectiveTo estimate the number of deaths from foodborne disease in the UK from 11 key pathogens.DesignFour different models were developed using data from a range of sources. These included enhanced surveillance, outbreaks, death certificates and hospital episode statistics data. For each model, median estimates were produced with 95% credible intervals (CrI). The results from the different models were compared.ResultsThe estimates for foodborne deaths for each pathogen from the different models were consistent, with CrIs largely overlapping. Based on the preferred model for each pathogen, foodborne norovirus is estimated to cause 56 deaths per year (95% CrI 32 to 92), foodborne Salmonella 33 deaths (95% CrI 7 to 159), foodborne Listeria monocytogenes 26 deaths (95% CrI 24 to 28), foodborne Clostridium perfringens 25 deaths (95% CrI 1 to 163) and foodborne Campylobacter 21 deaths (95% CrI 8 to 47). The considerable overlap in the CrIs means it is not possible to make any firm conclusions on ranking. Most of these deaths occur in those aged over 75 years. Foodborne deaths from Shigella, Cryptosporidium, Giardia, adenovirus, astrovirus and rotavirus are all rare.ConclusionsWe estimate that there are 180 deaths per year in the UK (95% CrI 113 to 359) caused by foodborne disease based on these 11 pathogens. While this is a small fraction of the estimated 2.4 million cases of foodborne illness per year it still illustrates the potential severity of these illnesses demonstrating the importance in continuing efforts to reduce these infections.

Foodborne Disease in Canada - a 10-year Summary from 1975 to 1984

1992 ◽  
Vol 55 (2) ◽  
pp. 123-132 ◽  
Author(s):  
EWEN C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Clostridium Perfringens ◽  
Food Processing ◽  
Clostridium Botulinum ◽  
Foodborne Illness ◽  
Foodborne Disease ◽  
Naturally Occurring ◽  
Etiologic Agents ◽  
The Impact

Ten years of foodborne disease data from 1975 to 1984 in Canada were examined. Microorganisms, particularly Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus, were the main etiologic agents, but diseases also resulted from contamination of food with chemicals and parasites or food containing naturally occurring plant and animal toxins. An average of 5.6 deaths per year was recorded, with Salmonella, Clostridium botulinum, and Listeria monocytogenes responsible for most of them. The foods involved was, in general, potentially hazardous items, such as meat and poultry. Where information is known, most of the problems associated with foodborne illness occurred at foodservice establishments, but the impact of mishandling in homes and food processing establishments was also great. Incidents of microbiological etiology tended to peak in the summer months, particularly those caused by Salmonella, S. aureus, Campylobacter, and B. cereus.

Preventing Foodborne Illness: Clostridium perfringens

EDIS ◽  
2017 ◽  
Vol 2017 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Renee M. Goodrich Schneider ◽  
Ploy Kurdmongkoltham ◽  
Bruna Bertoldi
Keyword(s):  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Common Type ◽  
Foodborne Illness ◽  
Vegetative Cells ◽  
The Us ◽  
Contaminated Food ◽  
Us Fda ◽  
Enteritis Necroticans

The bacterium Clostridium perfringens causes of one of the most common type of foodborne gastroenteritis, often referred to as perfringens food poisoning, in the US (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and enteritis necroticans. The latter disease, also known as pig-bel disease, is not common in the US. It is often associated with contaminated pork (FDA 2012) and can be very severe. 

Hazard Analysis and Control of Roast Beef Preparation in Foodservice Establishments1

1979 ◽  
Vol 42 (1) ◽  
pp. 4-18 ◽  
Author(s):  
FRANK L. BRYAN ◽  
THOMAS W. McKINLEY
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Temperature Rise ◽  
Hazard Analysis ◽  
Temperature Data ◽  
Foodborne Disease ◽  
Vegetative Cells ◽  
Roast Beef ◽  
And Control

Roast beef preparation practices were examined in eight foodservice establishments for the likelihood of contamination and the possibilities of survival or growth during each step of the operations. Clostridium perfringens was isolated from raw beef, equipment, and cooked beef. Staphylococcus aureus was isolated from raw beef, equipment, workers' hands, and cooked beef. Salmonellae were isolated from neither meat nor equipment. Numerous opportunities were observed for contamination of cooked beef during operations in most of the establishments. No opportunities for multiplication of foodborne disease bacteria were observed during thawing of frozen beef. From recorded time-temperature data, it was calculated that vegetative foodborne pathogens could survive in 76% of the geometric centers and on 5% of the surfaces of beef during cooking. Survival of these organisms could occur in 36% of the geometric centers and on 11% of the surfaces of the cooked beef during post-oven temperature rise periods. These organisms could have survived in 25% of the geometric centers and on 33% of the surfaces of the cooked roasts during hot holding; they could have multiplied on 25% and 27%, respectively. During cooling, the potential for multiplication of vegetative cells of foodborne pathogens existed in 83% of the geometric centers and 79% of the surfaces of the roasts. During reheating, these organisms would have survived in 71% of the geometric centers and on 13% of the surfaces of the roasts. Recommendations are given for hot holding, cooling, and reheating so as to minimize microbiological problems.

scholarly journals Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013

2016 ◽  
Vol 145 (3) ◽  
pp. 523-534 ◽  
Author(s):  
K. M. ANGELO ◽  
A. L. NISLER ◽  
A. J. HALL ◽  
L. G. BROWN ◽  
L. H. GOULD
Keyword(s):  
Surveillance System ◽  
Disease Outbreaks ◽  
Disease Outbreak ◽  
Foodborne Illness ◽  
Annual Number ◽  
Common Source ◽  
Foodborne Disease ◽  
Contributing Factors ◽  
Food Workers

SUMMARYAlthough contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618–629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

Growth Potential of Clostridium perfringens during Cooling of Cooked Meats

2004 ◽  
Vol 67 (7) ◽  
pp. 1537-1547 ◽  
Author(s):  
PETER J. TAORMINA ◽  
WARREN J. DORSA
Keyword(s):  
Clostridium Perfringens ◽  
Food Products ◽  
Growth Potential ◽  
Vegetative Cells ◽  
Large Numbers ◽  
Cooked Food ◽  
Pass Through ◽  
Optimal Procedures ◽  
Growth Estimation ◽  
Cooked Meat

Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will pass through the growth temperature range of C. perfringens (50 to 15°C). Therefore, an important step in determining the likely level of C. perfringens in the final product is the estimation of growth of the pathogen during cooling of the cooked product. Numerous studies exist dealing with just such estimations, yet consensual methodologies, results, and conclusions are lacking. There is a need to consider the bulk of C. perfringens work relating to cooling of cooked meat-based products and attempt to move toward a better understanding of the true growth potential of the organism. This review attempts to summarize observations made by researchers and highlight variations in experimental approach as possible explanations for different outcomes. An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling.

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.

Effect on Vulcanized Rubber Compounds of Immersion in Boiling Water

1931 ◽  
Vol 4 (3) ◽  
pp. 426-436
Author(s):  
K. J. Soule
Keyword(s):  
Water Absorption ◽  
Room Temperature ◽  
Anomalous Behavior ◽  
Boiling Water ◽  
Vulcanized Rubber ◽  
Rubber Compounds ◽  
Different Temperatures ◽  
Actual Change

Abstract Further work is very desirable on the effect of different accelerators, antioxidants, and fluxes. It is possible that their study will throw more light on the mechanism of the swelling phenomena, and also help to explain the anomalous behavior of some of the fillers tested. It would also seem to be worth while to study the action of a few selected stocks in water, at several temperatures between room temperature and 100° C., to determine if the water absorption and swelling merely increase with rising temperatures, or whether there might be an actual change in behavior at different temperatures.

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