Dairy Products, Produce and Other Non-Meat Foods as Possible Sources of Campylobacter jejuni and Campylobacter coli Enteritis

1986 ◽  
Vol 49 (5) ◽  
pp. 347-351 ◽  
Author(s):  
NOREEN V. HARRIS ◽  
TERRI KIMBALL ◽  
NOEL S. WEISS ◽  
CHARLES NOLAN
Keyword(s):  
Relative Risk ◽  
Campylobacter Jejuni ◽  
Dairy Products ◽  
Puget Sound ◽  
Raw Milk ◽  
Campylobacter Coli ◽  
Milk Consumption ◽  
Group Health ◽  
R Factors

To determine the role of dairy products and produce in the occurence of Campylobacter jejuni and Campylobacter coli (CJC) enteritis, we analyzed dietary histories obtained from 218 persons with Campylobacter enteritis who were diagnosed by culture betwen April, 1982, and September, 1983. For comparison, similar histories were obtained from 526 persons without CJC enteritis. Both ill and well subjects were enrollees of the Group Health Cooperative of Puget Sound (GHC). Raw milk (relative risk (RR) = 4.6) and mushrooms (RR = 1.5) were the only non-meat foods consumed significantly more often by cases than by controls. Cases infected with strains carrying plasmid-mediated tetracyline resistance (R factors) were somewhat more likely (RR = 8.5) than those infected with other strains (RR = 2.5) to have acquired their infections from raw milk (P = 0.03). In this population, approximately 10% of the tetracycline-resistant CJC infections were attributable to raw milk consumption as compared to only 2% of the infections with tetracycline-sensitive strains.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

scholarly journals Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: a meta-analysis

2019 ◽  
Vol 39 (12) ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract The present meta-analysis was conducted to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk. PubMed, Embase and Chinese Wanfang databases were investigated until 30 June 2019. The overall and subgroup associations were pooled with odds ratios (ORs) and 95% confidence intervals (CIs). As a result, the present study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR = 0.74, 95% CI = 0.59–0.92; I2 = 65.9%, Pfor heterogeneity=0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR = 0.91, 95% CI = 0.61–1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR = 0.63, 95% CI = 0.44–0.90). In conclusion, findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: A meta-analysis

2019 ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract Background Previous studies have been conducted to assess the association of milk and dairy products consumption and oral or oropharyngeal cancer risk, with inconsistent results. We therefore conducted a meta-analysis to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk.Methods Databases of PubMed, Embase and Chinese Wanfang database were investigated until June 30th, 2019. The overall and subgroup associations were pooled with odds ratios (OR) and 95% confidence intervals (CI).Results This study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR= 0.74, 95%CI= 0.59-0.92; I2= 65.9%, Pfor heterogeneity = 0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR= 0.91, 95%CI= 0.61-1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR= 0.63, 95%CI= 0.44-0.90).Conclusion Findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

Role of the plasmid-encoded tet(O) gene in tetracycline-resistant clinical isolates of Campylobacter jejuni and Campylobacter coli

2007 ◽  
Vol 56 (6) ◽  
pp. 833-837 ◽  
Author(s):  
Javid Iqbal Dasti ◽  
Uwe Groß ◽  
Sven Pohl ◽  
Raimond Lugert ◽  
Michael Weig ◽  
...  
Keyword(s):  
Molecular Markers ◽  
Campylobacter Jejuni ◽  
Acute Gastroenteritis ◽  
Tetracycline Resistance ◽  
Gene Localization ◽  
Campylobacter Coli ◽  
Low Level ◽  
High Level ◽  
Level Resistance

The prevalence of tetracycline resistance, tetracycline MICs and tet(O) gene localization were investigated in 83 Campylobacter isolates from patients suffering from acute gastroenteritis in Germany. Combined biochemical and molecular markers identified 74 isolates (89 %) as Campylobacter jejuni, including seven atypical isolates that failed to hydrolyse hippurate, and nine isolates (11 %) as Campylobacter coli. Tetracycline resistance was detected in six out of nine Campylobacter coli isolates (67 %) and 13 out of 74 C. jejuni isolates (18 %). Low-level tetracycline resistance was observed for C. coli (MIC 16 μg ml−1 for all strains), whereas C. jejuni showed high-level resistance (MIC >256 μg ml−1 for all strains). Both low- and high-level tetracycline resistance was associated with the presence of the tet(O) gene. In C. jejuni, tet(O) was plasmid-encoded in 54 % of tetracycline-resistant isolates, whereas in C. coli, tet(O) appeared to be located on the chromosome.

Quantitative Risk Assessment of Verocytotoxin-Producing Escherichia coli O157 and Campylobacter jejuni Related to Consumption of Raw Milk in a Province in Northern Italy

2012 ◽  
Vol 75 (11) ◽  
pp. 2031-2038 ◽  
Author(s):  
F. GIACOMETTI ◽  
A. SERRAINO ◽  
P. BONILAURI ◽  
F. OSTANELLO ◽  
P. DAMINELLI ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Campylobacter Jejuni ◽  
Dose Response ◽  
National Level ◽  
Raw Milk ◽  
Storage Conditions ◽  
Northern Italy ◽  
Quantitative Risk Assessment ◽  
Milk Consumption ◽  
Age Group

A quantitative risk assessment was developed to describe the risk of campylobacteriosis and hemolytic uremic syndrome (HUS) linked to consumption of raw milk sold in vending machines in Northern Italy. Exposure assessment considered the microbiological status of dairy farms, expected milk contamination, storage conditions from bulk tank to home storage, microbial growth during storage, destruction experiments, consumption frequency of raw milk, age of consumers, serving size, and consumption preference. The differential risk between milk handled under regulation conditions (4°C throughout all phases) and the worst field handling conditions was considered. The probability of Campylobacter jejuni infection was modeled with a single-hit dose-response beta-Poisson model, whereas for HUS an exponential dose-response model was chosen and two probabilities were used to model the higher susceptibility of children younger than 5 years old. For every 10,000 to 20,000 consumers each year, the models predicted for the best and worst storage conditions, respectively, 2.12 and 1.14 campylobacteriosis cases and 0.02 and 0.09 HUS cases in the 0- to 5-year age group and 0.1 and 0.5 HUS cases in the >5-year age group. The expected pediatric HUS cases do not differ considerably from those reported in Italy by the Minister of Health. The model developed may be a useful tool for extending the assessment of the risk of campylobacteriosis and HUS due to raw milk consumption at the national level in Italy. Considering the epidemiological implications of this study, the risk of illness linked to raw milk consumption should not be ignored and could be reduced by the use of simple measures. Boiling milk before consumption and strict control of temperatures by farmers during raw milk distribution have significant effects on campylobacteriosis and HUS and are essential measures for risk management.

scholarly journals Outbreak of Fluoroquinolone-Resistant Campylobacter jejuni Infections Associated with Raw Milk Consumption from a Herdshare Dairy — Colorado, 2016

2018 ◽  
Vol 67 (5) ◽  
pp. 146-148 ◽  
Author(s):  
Alexis Burakoff ◽  
Kerri Brown ◽  
Joyce Knutsen ◽  
Christina Hopewell ◽  
Shannon Rowe ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Raw Milk ◽  
Milk Consumption

scholarly journals CURRENT TRENDS OF DAIRY MARKET DEVELOPMENT

2021 ◽  
Author(s):  
Liudmyla Pavlovska ◽  
Kateryna Kaschuck
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Dairy Industry ◽  
Weighted Average ◽  
Value Added ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Market Development ◽  
Dairy Market

The conducted research testifies to the significant influence of modern events on the dairy market development both in Ukraine and in the whole world. In the dairy industry of Ukraine, there is a significant crisis deepening: there is a tendency to reduce the number of cows and, consequently, reduce the raw milk production. Key indicators of the dairy industry continue to decline. The article covers the main modern market’s tendencies of dairy products development. The most important among them are: a significant increase in the weighted average price of raw materials for the dairy industry – raw milk; reduction of dairy products sales in general in small packages; increase in butter and hard cheeses consumption and gradual decrease in drinking milk consumption, fermented products, dairy drinks, as well as soft cheeses (cottage cheese); changing the range of desserts from drinking versions to versions of spoons, flavors, types of additives and forms of packaging; the use of cereal ingredients, crispy, muesli, which will play the role of a healthy snack; increasing consumption of healthy foods that increase resistance to disease; acquisition of lactose-free products’ new value; development of alternative plant-based products; growth of services via the Internet; increasing the role of "clean" label; introduction of new products and tastes that are especially appreciated by consumers; growing interest in long-ripening cheeses; sales growth in the "free from" segment; development of the natural yogurt market; special attention to the preferences of the elderly; the desire for more complex, interactive and green packaging of dairy products with additional features. Despite the deepening crisis in the dairy industry, the widespread introduction of various marketing tools, the introduction of innovations with an emphasis on organic dairy products, whose market is growing every year, will not only keep sales at the previous level, but while taking advantage of new dairy products’ consumer needs and new opportunities, redistribute income and expand the economic activity of dairy enterprises. And the adoption of Law № 6155 is a significant factor in improving the economic situation of food producers, establishing a fair distribution of value added in the producer-processor-consumer chain, ensuring food security and taking into account changes that comply with EU directives.

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