Vacuum-Packed Cooked Potatoes: Toxin Production by Clostridium botulinum and Shelf Life

The potential risk of toxin production by Clostridium botulinum in vacuum-packed and subsequently cooked potatoes (95 C for 40 min) was determined. Spores of both proteolytic and non-proteolytic C. botulinum survived the cooking process. Vacuum-packed cooked potatoes seemed to be an ideal substrate for C. botulinum to produce toxin. At storage temperatures of 10. 15 and 20 C, toxin production occurred before the product was spoiled. Only if stored at temperatures below 4 C can the product be guaranteed to have no potential public health risk.

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Reassortant between Human-Like H3N2 and Avian H5 Subtype Influenza A Viruses in Pigs: A Potential Public Health Risk

PLoS ONE ◽

10.1371/journal.pone.0012591 ◽

2010 ◽

Vol 5 (9) ◽

pp. e12591 ◽

Cited By ~ 15

Author(s):

Yanlong Cong ◽

Guangmei Wang ◽

Zhenhong Guan ◽

Shuang Chang ◽

Quanpeng Zhang ◽

...

Keyword(s):

Public Health ◽

Health Risk ◽

Influenza A ◽

Influenza A Viruses ◽

Public Health Risk ◽

H5 Subtype ◽

Potential Public Health

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Agricultural Pesticide Use And Environmental Justice As A Determinant Of Potential Public Health Risk In Brazil

ISEE Conference Abstracts ◽

10.1289/isee.2015.2015-969 ◽

2015 ◽

Vol 2015 (1) ◽

pp. 969

Author(s):

Marcelo Firpo De Souza Porto

Keyword(s):

Public Health ◽

Health Risk ◽

Environmental Justice ◽

Pesticide Use ◽

Public Health Risk ◽

Agricultural Pesticide ◽

Potential Public Health

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A REVIEW OF STREET GRILLED MEAT (SUYA) IN BENIN CITY, NIGERIA: A POTENTIAL PUBLIC HEALTH RISK

Bacterial Empire ◽

10.36547/be.2020.3.3.58-61 ◽

2020 ◽

Vol 3 (3) ◽

pp. 58-61

Author(s):

Shadrach Okhuebor ◽

Osazee Izevbuwa

Keyword(s):

Public Health ◽

Health Risk ◽

Food Poisoning ◽

Meat Products ◽

Health Issues ◽

Candida Spp ◽

Public Health Risk ◽

Benin City ◽

Kidney Liver ◽

Potential Public Health

Suya originated in the northern parts of Nigeria is ready to eat grilled skewered meat products prepared in different forms spiced with locally sourced, commonly produced by the Hausas in Northern Nigeria. It has permeated Nigerian society, being affordable for all and available everywhere. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire. It’s generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. Suya are of three main forms namely Tsire, Kilishi, and Balangu, and Tsire is the most commonly preferred. In Benin City, which is located in the southern part of Nigeria, Suya has become a very common street food delicacy scattered most major areas and are sold mostly in the evening time, only very few vendors will sell Suya in the day time. Concerns have been raised in many research regarding the public health risk of consuming suya, part of which is food poisoning, as a result microbial contamination such as Bacillus cereus, Staphylococcus aureus, aflatoxigenic molds, Staphylococcus epidermidis, Proteus vulgaris, Klebseilla pneumoniae, Escherichia coli, Candida spp., Salmonella enteritica and Enterobacter spp. Trace metals such as zinc, lead, manganese, iron, and copper have been observed in suya in concentrations exceeding recommended tolerable upper intake levels which can consequently cause serious long term health issues. This study reviews the potential public health risk of consuming street grilled meat (Suya) in Benin City.

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