scholarly journals Development of fundamental and applied research in the field of food hygiene

2021 ◽  
Vol 100 (9) ◽  
pp. 991-997
Author(s):  
Vladimir N. Rusakov ◽  
Aleksandr V. Istomin ◽  
Larisa A. Rumyantseva ◽  
Olga V. Vetrova ◽  
Ivan G. Mikhailov ◽  
...  
Keyword(s):  
Significant Contribution ◽  
Food System ◽  
Food Poisoning ◽  
System Optimization ◽  
Biological Action ◽  
Toxic Substances ◽  
Food Hygiene ◽  
Chemical Research ◽  
Scientific Center ◽  
Bacterial Aetiology

The review summarizes the directions of the results of scientific activities of the Department of Food Hygiene of the Federal Scientific Center for Hygiene named after F.F. Erisman of the Federal Service for Supervision in Protection of the Rights of Consumer and Man Wellbeing. Since the day of its foundation, the employees have been working on the examination of food products, the development of methods for the study of food and ready-made meals, the prevention of food poisoning of bacterial and non-bacterial aetiology, as well as the hygienic assessment and control of the produced utensils and containers. Based on the department, capital studies were carried out to study and rationalize the nutrition of certain groups of the population: industrial workers (engaged in the development of coal mines, working at metallurgical and mining enterprises, etc.), children and adolescents of various institutions. The article highlights the main directions of work on the study and development of methods for hygienic and chemical research of public catering and food industry products, on the hygienic assessment of pesticides and new methods of food processing technology. Attention is paid to studies on establishing migration patterns and deciphering the mechanisms of biological action of toxic substances released from materials in contact with food. A significant contribution was the scientific substantiation of hygienic food system optimization using preventive foods for contingents of persons in extreme environmental conditions, including astronauts. The result of the research was the development of medico-biological requirements for specialized products intended for feeding people in extreme conditions of space flight and wounded with damage to the skeletal system. The works of the outstanding employees of the department have made a significant contribution to the science of hygiene and sanitary practice.

scholarly journals A study about the young consumers' consumption behaviors of street foods

2018 ◽  
Vol 23 (5) ◽  
pp. 1647-1656 ◽  
Author(s):  
Nevin Sanlier ◽  
Aybuke Ceyhun Sezgin ◽  
Gulsah Sahin ◽  
Emine Yassibas
Keyword(s):  
High School ◽  
Young People ◽  
University Students ◽  
Food Poisoning ◽  
Personal Hygiene ◽  
Good Manufacture Practice ◽  
Food Hygiene ◽  
Street Food ◽  
Gender And Age ◽  
The World

Abstract As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.

scholarly journals Staphylococcal food poisoning in the United Kingdom, 1969–90

1993 ◽  
Vol 110 (3) ◽  
pp. 519-531 ◽  
Author(s):  
A. A. Wieneke ◽  
D. Roberts ◽  
R. J. Gilbert
Keyword(s):  
Staphylococcus Aureus ◽  
United Kingdom ◽  
Food Poisoning ◽  
Food Hygiene ◽  
Milk Products ◽  
Group Iii ◽  
The United Kingdom ◽  
Sporadic Cases ◽  
Fish And Shellfish

SUMMARYBetween 1969 and 1990 strains ofStaphylococcus aureusfrom 359 outbreaks and sporadic cases of staphylococcal food poisoning in the United Kingdom were examined in the PHLS Food Hygiene Laboratory for the production of enterotoxin. In a number of instances the incriminated foods were also examined for the presence of enterotoxin. Strains from 79% of incidents produced enterotoxin A alone or together with another enterotoxin. The level ofS. aureuspresent in the foods ranged from no viableS. aureusdetected to 1.5 × 1010c.f.u./g with a median of 3.0 × 107c.f.u./g. Enterotoxin was detected in foods in the absence of viableS. aureusin only two outbreaks and in both cheese was the implicated food. Meat. poultry or their products were the vehicle in 75% of incidents with ham and chicken most frequently implicated. Other foods included fish and shellfish (7%) and milk and milk products (8%). Most contamination took place in the home followed by restaurants and shops. Seventy-one percent of the incident strains were lysed by phages of group III or I/III.

scholarly journals Application of serological typing to the investigation of outbreaks ofClostridium perfringensfood poisoning, 1970–1978

1980 ◽  
Vol 84 (3) ◽  
pp. 443-456 ◽  
Author(s):  
M. F. Stringer ◽  
P. C. B. Turnbull ◽  
R. J. Gilbert
Keyword(s):  
United Kingdom ◽  
Clostridium Perfringens ◽  
Food Poisoning ◽  
Cross Reaction ◽  
Food Hygiene ◽  
The United Kingdom ◽  
Serological Typing ◽  
Epidemiological Tool ◽  
History Of ◽  
Type Strains

SUMMARYSerological typing was used as an epidemiological tool in the investigation of 524 outbreakes ofClostridium perfringensfood poisoning in the United Kingdom and 37 outbreaks in other countries.Five thousand five hundred and fifty-four (77%) of 7245 strains ofC. perfringensassociation 561 outbreaks were typable with the 75 Food Hygiene Laboratory antisera; in 354 (63%) of these outbreaks were typable with the 75 Food Hygiene Laboratory antisera; in 354 (63%) of these outbreaks a specific serotype was established as being responsible for the outbreak.An assessment is made of the ability of two additional sets of antisera, prepared against 34 American and 34 Japanese strains ofC. perfringens, to increase the number of strains which can be typed. The extent of cross-reaction between the three sets of antisera was determined and the results are discussed in relation to the source and history of the type strains.

scholarly journals Aptasensors for Staphylococcus aureus Risk Assessment in Food

2021 ◽  
Vol 12 ◽  
Author(s):  
Ziqian Huang ◽  
Xin Yu ◽  
Qingli Yang ◽  
Ying Zhao ◽  
Wei Wu
Keyword(s):  
Risk Assessment ◽  
Staphylococcus Aureus ◽  
Food Poisoning ◽  
Research Progress ◽  
Food Hygiene ◽  
Pathologic Diagnosis ◽  
Developing Trend ◽  
Future Challenges

Staphylococcus aureus (S. aureus) is the top ordinary pathogen causing epidemic and food poisoning. The authentication of S. aureus has great significance for pathologic diagnosis and food hygiene supervision. Various biosensor methods have been established for identification. This paper reviews the research progress of aptasensors for S. aureus detection, focusing on the classification of aptamer technologies, including optical aptasensors and electrochemical aptasensors. Furthermore, the feasibility and future challenges of S. aureus detection for aptamer assays are discussed. Combining aptasensors with nanomaterials appears to be the developing trend in aptasensors.

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