Radiation Inactivation of Foodborne Pathogens on Frozen Seafood Products

2011 ◽  
Vol 74 (4) ◽  
pp. 641-644 ◽  
Author(s):  
CHRISTOPHER H. SOMMERS ◽  
KATHLEEN T. RAJKOWSKI
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Radiation Dose ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Foodborne Pathogens ◽  
The United States ◽  
Foodborne Illness ◽  
Seafood Products

Foodborne illness due to consumption of contaminated seafood is, unfortunately, a regular occurrence in the United States. Ionizing (gamma) radiation can effectively inactivate microorganisms and extend the shelf life of seafood. In this study, the ability of gamma irradiation to inactivate foodborne pathogens surface inoculated onto frozen seafood (scallops, lobster meat, blue crab, swordfish, octopus, and squid) was investigated. The radiation D10-values (the radiation dose needed to inactivate 1 log unit of a microorganism) for Listeria monocytogenes, Staphylococcus aureus, and Salmonella inoculated onto seafood samples that were then frozen and irradiated in the frozen state (−20°C) were 0.43 to 0.66, 0.48 to 0.71, and 0.47 to 0.70 kGy, respectively. In contrast, the radiation D10-value for the same pathogens suspended on frozen pork were 1.26, 0.98, and 1.18 kGy for L. monocytogenes, S. aureus, and Salmonella, respectively. The radiation dose needed to inactivate these foodborne pathogens on frozen seafood is significantly lower than that for frozen meat or frozen vegetables.

scholarly journals Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

2000 ◽  
Vol 57 (3) ◽  
pp. 389-394 ◽  
Author(s):  
Marta Helena Filet Spoto ◽  
Cláudio Rosa Gallo ◽  
André Ricardo Alcarde ◽  
Maria Sílvia do Amaral Gurgel ◽  
Lucimara Blumer ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Radiation Dose ◽  
Gamma Radiation ◽  
Salmonella Typhimurium ◽  
Gamma Irradiation ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Chicken Breast ◽  
D Values

This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

Fresh Produce: A Growing Cause of Outbreaks of Foodborne Illness in the United States, 1973 through 1997

2004 ◽  
Vol 67 (10) ◽  
pp. 2342-2353 ◽  
Author(s):  
SUMATHI SIVAPALASINGAM ◽  
CINDY R. FRIEDMAN ◽  
LINDA COHEN ◽  
ROBERT V. TAUXE
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
Fresh Produce ◽  
The United States ◽  
Foodborne Illness ◽  
Healthy Diet ◽  
Escherichia Coli O157 ◽  
Complex Interactions ◽  
Control And Prevention ◽  
Foodborne Outbreaks

Fresh produce is an important part of a healthy diet. During the last three decades, the number of outbreaks caused by foodborne pathogens associated with fresh produce consumption reported to the Centers for Disease Control and Prevention has increased. To identify trends, we analyzed data for 1973 through 1997 from the Foodborne Outbreak Surveillance System. We defined a produce-associated outbreak as the occurrence of two or more cases of the same illness in which epidemiologic investigation implicated the same uncooked fruit, vegetable, salad, or juice. A total of 190 produce-associated outbreaks were reported, associated with 16,058 illnesses, 598 hospitalizations, and eight deaths. Produce-associated outbreaks accounted for an increasing proportion of all reported foodborne outbreaks with a known food item, rising from 0.7% in the 1970s to 6% in the 1990s. Among produce-associated outbreaks, the food items most frequently implicated included salad, lettuce, juice, melon, sprouts, and berries. Among 103 (54%) produce-associated outbreaks with a known pathogen, 62 (60%) were caused by bacterial pathogens, of which 30 (48%) were caused by Salmonella. During the study period, Cyclospora and Escherichia coli O157:H7 were newly recognized as causes of foodborne illness. Foodborne outbreaks associated with fresh produce in the United States have increased in absolute numbers and as a proportion of all reported foodborne outbreaks. Fruit and vegetables are major components of a healthy diet, but eating fresh uncooked produce is not risk free. Further efforts are needed to better understand the complex interactions between microbes and produce and the mechanisms by which contamination occurs from farm to table.

Using Expert Elicitation To Link Foodborne Illnesses in the United States to Foods

2007 ◽  
Vol 70 (5) ◽  
pp. 1220-1229 ◽  
Author(s):  
SANDRA HOFFMANN ◽  
PAUL FISCHBECK ◽  
ALAN KRUPNICK ◽  
MICHAEL McWILLIAMS
Keyword(s):  
United States ◽  
Toxoplasma Gondii ◽  
Foodborne Pathogens ◽  
The United States ◽  
Foodborne Illness ◽  
Expert Elicitation ◽  
Foodborne Illnesses ◽  
Confidence Bounds ◽  
Food Pathogen ◽  
The Relationship

U.S. foodborne illness risk analysis would benefit greatly from better information on the relationship between the incidence of foodborne illness and exposure to foodborne pathogens. In this study, expert elicitation was used to attribute U.S. foodborne illnesses caused by the nine FoodNet pathogens, Toxoplasma gondii, and noroviruses to consumption of foods in 11 broad categories. Forty-two nationally recognized food safety experts responded to a formal written expert elicitation survey. For each pathogen, respondents gave their best estimate of the distribution of foodborne illnesses associated with each of the food categories and the 90% confidence bounds on each of their estimates. Based on the work of Paul Mead and his coauthors, food attribution percentage estimates from this study were used to attribute case, hospitalization, and death incidence estimates to foods according to pathogen. These attribution estimates indicate that 15 food-pathogen pairs account for 90% of the illnesses, 25 pairs account for 90% of hospitalizations, and 21 pairs account for 90% of deaths.

scholarly journals Draft Genome Sequences of 62 Staphylococcus aureus Isolates Associated with Four Foodborne Outbreaks in the United States

2021 ◽  
Vol 10 (10) ◽  
Author(s):  
Jennifer Hait ◽  
Guojie Cao ◽  
Maria Balkey ◽  
George Kastanis ◽  
Phillip Curry ◽  
...  
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
Draft Genome ◽  
The United States ◽  
Genome Sequences ◽  
Manufacturing Environment ◽  
Content Type ◽  
Foodborne Outbreaks

ABSTRACT Staphylococcus aureus bacteria are ranked among the top five foodborne pathogens in the United States. Here, we report the draft genome sequences of 62 S. aureus isolates that originated from the manufacturing environment of an Illinois bakery and were associated with outbreaks between 2010 and 2011 in the United States.

scholarly journals The Effectiveness of Contact Precautions on Methicillin-Resistant Staphylococcus aureus in Long-term Care Across the United States

2019 ◽  
Vol 71 (7) ◽  
pp. 1676-1683 ◽  
Author(s):  
Daniel J Morgan ◽  
Min Zhan ◽  
Michihiko Goto ◽  
Carrie Franciscus ◽  
Bruce Alexander ◽  
...  
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Long Term Care ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
The United States ◽  
Standard Precautions ◽  
Term Care ◽  
Contact Precautions ◽  
Care Facilities

Abstract Background Methicillin-resistant Staphylococcus aureus (MRSA) is a common cause of health care–associated infections in long-term care facilities (LTCFs). The Centers for Disease Control and Prevention recommends contact precautions for the prevention of MRSA within acute care facilities, which are being used within the United States Department of Veterans Affairs (VA) for LTCFs in a modified fashion. The impact of contact precautions in long-term care is unknown. Methods To evaluate whether contact precautions decreased MRSA acquisition in LTCFs, compared to standard precautions, we performed a retrospective effectiveness study (pre-post, with concurrent controls) using data from the VA health-care system from 1 January 2011 until 31 December 2015, 2 years before and after a 2013 policy recommending a more aggressive form of contact precautions. Results Across 75 414 patient admissions from 74 long-term care facilities in the United States, the overall unadjusted rate of MRSA acquisition was 2.6/1000 patient days. Patients were no more likely to acquire MRSA if they were cared for using standard precautions versus contact precautions in a multivariable, discrete time survival analysis, controlling for patient demographics, risk factors, and year of admission (odds ratio, 0.97; 95% confidence interval, .85–1.12; P = .71). Conclusions MRSA acquisition and infections were not impacted by the use of active surveillance and contact precautions in LTCFs in the VA.

scholarly journals Epidemics of Community-Associated Methicillin-Resistant Staphylococcus aureus in the United States: A Meta-Analysis

PLoS ONE ◽  
2013 ◽  
Vol 8 (1) ◽  
pp. e52722 ◽  
Author(s):  
Vanja M. Dukic ◽  
Diane S. Lauderdale ◽  
Jocelyn Wilder ◽  
Robert S. Daum ◽  
Michael Z. David
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Meta Analysis ◽  
The United States ◽  
Methicillin Resistant

Activity of Oritavancin Against Gram-positive Pathogens Causing Bloodstream Infections in the United States Over 10 Years: Focus on Drug-Resistant Enterococcal Subsets (2010-2019)

2021 ◽  
Author(s):  
Cecilia G. Carvalhaes ◽  
Helio S. Sader ◽  
Jennifer M. Streit ◽  
Mariana Castanheira ◽  
Rodrigo E. Mendes
Keyword(s):  
United States ◽  
Staphylococcus Aureus ◽  
Enterococcus Faecium ◽  
Bloodstream Infections ◽  
The United States ◽  
Drug Resistant ◽  
Gram Positive ◽  
Methicillin Resistant ◽  
Vancomycin Resistant ◽  
Over Time

Oritavancin displayed potent and stable activity (MIC 90 range, 0.06-0.5 mg/L) over time (2010-2019) against Gram-positive pathogens causing bloodstream infections, including methicillin-resistant Staphylococcus aureus and resistant subsets of Enterococcus spp. Daptomycin and linezolid were also active against methicillin-resistant S. aureus and vancomycin-resistant Enterococcus . Only oritavancin and linezolid remained active against Enterococcus faecium isolates displaying an elevated daptomycin MIC (i.e., 2-4 mg/L). Proportions of methicillin-resistant S. aureus and vancomycin-resistant Enterococcus within the respective S. aureus and enterococcal populations decreased over this period.

Listeria monocytogenes in Raw Milk: Detection, Incidence, and Pathogenicity

1987 ◽  
Vol 50 (3) ◽  
pp. 188-192 ◽  
Author(s):  
J. LOVETT ◽  
D. W. FRANCIS ◽  
J. M. HUNT
Keyword(s):  
United States ◽  
Listeria Monocytogenes ◽  
Sampling Period ◽  
Raw Milk ◽  
The United States ◽  
Isolation Method ◽  
Listeria Species ◽  
Adult Mice ◽  
Listeria Ivanovii

To determine the incidence of Listeria monocytogenes in raw milk, an isolation method was evaluated and used to analyze milk from three areas of the United States. The incidence varied by area from 0% in California to 7% in Massachusetts, with an overall incidence of 4.2%. The highest incidence found in any area during a single sampling period was 12% in Massachusetts in March 1985. During that same sampling, the incidence for all Listeria species was 26%. Of the 27 L. monocytogenes strains isolated during the survey, 25 were pathogenic in adult mice. One of three Listeria ivanovii isolated was pathogenic. No other isolates demonstrated pathogenicity.

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.

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