scholarly journals МИКРОБИОЛОШКИ КРИТЕРИЈУМИ У ХРАНИ ЗА ЖИВОТИЊЕ – ОСВРТ НА ЛЕГИСЛАТИВУ У БИХ И РЕПУБЛИЦИ СРПСКОЈ

2018 ◽  
Vol 17 (2) ◽  
Author(s):  
Бојан Голић ◽  
Драго Недић
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Salmonella Spp

Микробиолошки критеријуми у храни за животиње у Босни и Херцеговини(БиХ) дефинисани су Правилником о микробиолошким критеријумима у храниза животиње („Службени гласник БиХ“ број 67/12).Циљ испитивања је процјена здравствене исправности хране за животиње уодносу на дефинисане микробиолошке критеријуме и процјена адекватностилегислативе која се односи на микробиолошке критеријуме у храни за животињеу БиХ и Републици Српској.Као материјал за испитивање кориштени су узорци хране за животињеиспитани у периоду 2014–2016. година, као и важећа легислатива из областихране и хране за животиње у БиХ и Републици Српској.У периоду 2014–2016. године, проценат узорака хране за животиње којије задовољавао микробиолошке критеријуме износио је преко 60%, односнопросјечно 66,34%, док је број незадовољавајућих узорака био испод 40%,односно просјечно 33,66%. Упоредним микробиолошким испитивањем узоракахране за животиње на Salmonella spp. из 25g и 50g узорка, током 2014. године,утврђен је идентичан проценат задовољавајућих, односно незадовољавајућихузорака.Анализом Правилника о микробиолошким критеријумима у храни заживотиње („Службени гласник БиХ“ број 67/12), уочава се постојање већег бројанелогичности и недостатака, како у погледу категорија хране за животиње, такои у вези граничних вриједности, као и метода испитивања. Hису обухваћене свекатегорије хране за животиње нити је прописана минимална количина узорказа испитивање. Правилник о микробиолошким критеријумима у храни за жи-вотиње треба да обухвати све категорије хране за животиње и да узме у обзиртехнолошки процес производње за сваку категорију. Испитивање узорака наClostridium perfringens треба да буде обавезно за све категорије хране за живо-тиње, а и испитивање на токсин Clostridium perfringens и Clostridium botulinum услучају сумње на тровање животиња, и то на захтјев службеног ветеринара иливетеринарског инспектора. Испитивање узорака хране за животиње на коагу-лаза позитивне стафилококе и Staphylococcus aureus не треба да буде обавезно,осим код млијека, млијека у праху и млијечних замјеница намијењених исхранимладих животиња. Код свих осталих врста хране, у случајевима сумње на тро-вање животиња, на захтјев службеног ветеринара или ветеринарског инспекто-ра треба обавезно урадити испитивање на присуство ентеротоксина стафило-кока. Гранична вриједност за Salmonella spp. у храни за животиње треба да буде„одсуство у 25g“, односно маса тест узорка треба да износи 25g. У правилникукоји дефинише микробиолошке критеријуме у храни за животиње потребно једефинисати минималну количину узорка за испитивање, која треба да износиминимално један килограм односно оригинално паковање.

CONTAGEM DE CLOSTRIDIUM PERFRINGENS, DE STAPHYLOCOCCUS AUREUS E DETECÇÃO DE SALMONELLA SPP. EM CARNE MECANICAMENTE SEPARADA

2021 ◽  
pp. 110-116
Author(s):  
Andressa Barella de Freitas ◽  
Creciana Maria Endres ◽  
Andreia Paula Dal Castel ◽  
Maristela Schleicher Silveira ◽  
Jaqueline Lidorio de Mattia ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Salmonella Spp

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.

Foodborne Disease in Canada - 1975 Annual Summary

1978 ◽  
Vol 41 (11) ◽  
pp. 910-918 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
British Columbia ◽  
Northwest Territories ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Bakery Products ◽  
Foodborne Disease ◽  
Foodborne Outbreaks ◽  
Microbiological Agents ◽  
Mold And Yeast

Data on foodborne disease in Canada in 1975 were compared with data for 1974. A total of 838 incidents, comprising 710 outbreaks and 128 single cases, and involving 7106 ill persons, was recorded for 1975. The number of outbreaks increased by 89% and single cases by 129% over those reported for 1974. As in 1974, Staphylococcus aureus was responsible for more incidents (37) than any other agent. Other incidents were caused by Salmonella (25), Clostridium perfringens (12), Clostridium botulinum (6), suspect mold and yeast (13) and suspect Streptococcus sp. (8). In both years, non-microbiological agents, mainly chemical, accounted for less than a quarter of the incidents of known etiology. Two persons were reported to have died through foodborne disease. About 41% of incidents and 50% of cases were associated with meat and poultry. Vegetables, fruits, bakery products, sandwiches and Chinese food also played a prominent role. Mishandling of food took place mainly in foodservice establishments (25% of incidents) or homes (20%). More than 60% of reported foodborne disease incidents occurred in Ontario. The number of incidents per 100,000 population was highest in the Northwest Territories (10.6), Ontario (6.4) and British Columbia (4.7). Narrative reports of five foodborne outbreaks are presented.

Food Poisoning Associated with Post-Process Leakage (PPL) in Canned Foods

1980 ◽  
Vol 43 (6) ◽  
pp. 465-476 ◽  
Author(s):  
A. STERSKY ◽  
E. TODD ◽  
H. PIVNICK
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Botulinum ◽  
Food Poisoning ◽  
Salmonella Typhi ◽  
Salmonella Spp ◽  
Post Process ◽  
Vegetable Products ◽  
Canned Foods ◽  
Canned Meat ◽  
Median Amount

One hundred and fifty-four incidents of food poisoning were associated with post-process leakage (PPL) between 1921 and 1979. These occurred mainly in Great Britian (72.7%) and Canada (17.5%) from products exported from South America, Europe, Africa and Australia. Defects leading to leakage were identified as defective seams and perforations during processing; temporary microleaks during cooling; and case-cutter damage, punctures, corrosion and dents after processing. Organisms associated with the incidents were Staphylococcus aureus (100, 64.9%), Salmonella typhi (6, 3.9%), other Salmonella spp. (9, 5.8%), Clostridium botulinum (3, 2.0%), Clostridium perfringens (3, 2.0%), others and undetermined 33 (21.4%). Canned meat, fish and vegetable products were involved. In particular, corned beef contaminated with Staphylococcus or Salmonella caused 53 incidents; pork and ham products contaminated with the same organisms caused 16 incidents. Where information was available, it was found that the median amount of meat contaminated with Salmonella consumed by ill persons was 105 g. For Salmonella-contaminated fish the amount associated with illness was between 40 and 320 g. Although many of the PPL incidents recorded occurred decades ago, significant outbreaks from this cause have appeared in the last few years. Appropriate action should be taken to reduce PPL at the manufacturing and retail level.

scholarly journals Modification of microbiological quality and valorization of different ruminants species ruminal content in farm animals feeding

2021 ◽  
Vol 78 (2) ◽  
pp. 37
Author(s):  
Yamouna BARA ◽  
Rafik ARBOUCHE ◽  
Abdelhamid BAA ◽  
Adel MAMMERI
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Domestic Animal ◽  
Farm Animals ◽  
Rumen Content ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Total Coliforms ◽  
Yeasts And Molds

This study is based on the microbiological analysis of a common slaughterhouse by-product which is the rumen content, before and after treatment with HCl 1N, targeting its valorization in domestic animal feeding. A total of 24 rumen content samples were collected in pairs (two series) immediately after slaughter from 12 ruminants (cattle, sheep and goats). The first series was not treated with HCl (N0 = 12), while the second series was treated with HCl 1N (N1 = 12) to adjust its pH to about 2. Then all samples (series 1 and 2) were subject to a group of microbiological analyzes targeting identification and enumeration of total aerobic mesophilic flora; fecal and total coliforms; Clostridium perfringens; Staphylococcus aureus; Salmonella spp. as well as yeasts and molds. The results revealed that after lowering the pH to about 2, the 2nd series samples were considered of satisfactory quality, with reference to Algerian microbiological standards for livestock feeds. The reduction rates of germs in the 2nd series compared to the 1st series were as follows: total aerobic mesophilic flora (86.45%), total coliforms (96.43%), faecal coliforms (70.41). %), Clostridium perfringens (88.4%), yeast and mold (87.75%). The total absence of Staphylococcus aureus and Salmonella spp. was registered.

scholarly journals Élelmiszer eredetű bakteriális megbetegedések patogenezise, klinikai jellegzetességei, diagnosztikája és kezelése

2020 ◽  
Vol 161 (48) ◽  
pp. 2019-2028
Author(s):  
Katalin Eszter Müller ◽  
Ferenc Rozgonyi
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Treatment Options ◽  
Gastrointestinal Symptoms ◽  
Food Poisoning ◽  
Severe Infection ◽  
Foodborne Diseases ◽  
Clostridioides Difficile

Összefoglaló. Az élelmiszer-eredetű megbetegedések igen gyakoriak, bár pontos adatok nem állnak rendelkezésre, mivel az enyhe, gyorsan múló gastrointestinalis tünetekkel a betegek nem fordulnak orvoshoz, vagy nem történik diagnosztikus vizsgálat. Az amerikai Járványügyi és Betegségmegelőzési Központ (CDC) adatai szerint az USA-ban évente 6 lakosból 1 esik át élelmiszer okozta tüneteken. Az ételintoxikációk során a baktérium által termelt toxinok okozzák a tüneteket, közülük a leggyakoribb a Clostridium perfringens, a Staphylococcus aureus és a Bacillus cereus okozta, élelmiszer-eredetű intoxikáció. A nem megfelelően tárolt vagy hőkezelt élelmiszerekben – beleértve a S. aureus által szennyezett anyatejet – ezen baktériumok életképesek maradnak, elszaporodnak, és toxint termelhetnek, illetve toxinjaik megőrzik megbetegítőképességüket. Az étel elfogyasztása után 3–12 órával hányást, hasmenést okoznak. A tünetek többnyire 24 órán belül megszűnnek. A Clostridium botulinum súlyos neurológiai tünetei miatt emelkedik ki a többi toxikoinfekció sorából. C. botulinum okozta tünetekre felnőtteknél házi készítésű konzervek és húskészítmények elfogyasztása után jelentkező gastrointestinalis vagy neurológiai tünetek esetén kell gondolnunk. A Clostridioides difficile szintén a toxinjai révén okoz súlyos, életveszélyes megbetegedést, továbbá az esetek 20–30%-ában számolnunk kell az infekció relapsusával. Növekvő gyakorisága miatt ismernünk érdemes a laboratóriumi és klinikai diagnosztika részleteit és a legmodernebb kezelési lehetőségeket, úgymint megfelelő mintavétel, mintatárolás és -szállítás, tenyésztés, toxinkimutatás, helyes tüneti kezelés, antibiotikumkombinációk, széklettranszplantáció és monoklonálisantitest-kezelés. Orv Hetil. 2020; 161(48): 2019–2028. Summary. Foodborne diseases are quite common, however, accurate data are not available because patients do not visit doctors with mild, rapidly resolving symptoms and diagnostic tests are not performed. The Centers of Disease Control and Prevention (CDC) estimates that, in the USA, 1 in 6 citizens gets food poisoning yearly. Symptoms of intoxication are due to the toxins produced by bacteria, mostly by Clostridium perfringens, Staphylococcus aureus and Bacillus cereus. These bacteria can survive in not properly stored or heated food, including S. aureus contaminated breastmilk. They can multiply and produce toxins causing intoxications. The gastrointestinal symptoms start 3–12 hours after consumption of the contaminated food and resolve in 24 hours. Clostridium botulinum causes severe neurological symptoms that should be suspected after consumption of home-made cans, smoked hams and sausages. The disease caused by Clostridioides difficile is not a foodborne one, but C. difficile causes severe infection via its toxins. Another problem is that C. difficile infection recurs in 20–30% of cases. Due to the increasing incidence of foodborne diseases, it is worth to learn the precise clinical and laboratory diagnostic algorithms including sampling, storage and transportation of samples, cultivation of bacteria and differential diagnosis of these diseases, furthermore the most up-to-date symptomatic and causative treatment options like antibiotic combinations, stool transplantation and monoclonal antibodies. Orv Hetil. 2020; 161(48): 2019–2028.

scholarly journals Application of a Real-Time PCR Method for Salmonella spp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens Detection in Water Samples

2013 ◽  
Vol 62 (4) ◽  
pp. 439-443
Author(s):  
BEATA ROZWADOWSKA ◽  
MARTA ALBERTYŃSKA ◽  
GRZEGORZ HUDZIK ◽  
HUBERT OKŁA ◽  
KRZYSZTOF P. JASIK ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Real Time ◽  
Clostridium Perfringens ◽  
Water Samples ◽  
Real Time Pcr ◽  
Culture Method ◽  
Salmonella Spp ◽  
Detection And Identification ◽  
Pcr Method

The diagnostic assessment of water sanitary state is based mainly on the cultivation of bacteria retained on membrane filters. However classical microbiology methods have a lot of disadvantages. More and more frequently, rapid detection and identification of pathogens present in water is based on molecular biology techniques. The aim of this study was to determine the effectiveness and usefulness of a real-time PCR method, when compared to the recommended bacteria culture method, in diagnostics of pathogens in water samples. The research concerned the detection and identification of main sanitary indicators of water such as: Salmonella spp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens. The analyses were conducted in water samples contaminated with the reference material (the aforementioned bacteria) and real environmental samples, which were examined for the presence of nucleic acid of: Salmonella spp., E. coli, S. aureus and C. perfringens using a real-time PCR method.

The First Annual Summary of Food-borne Disease in Canada

1976 ◽  
Vol 39 (6) ◽  
pp. 426-431 ◽  
Author(s):  
E. C. D. TODD
Keyword(s):  
Staphylococcus Aureus ◽  
Seasonal Variation ◽  
Clostridium Perfringens ◽  
Clostridium Botulinum ◽  
Food Service ◽  
The West ◽  
Baked Goods ◽  
Food Borne ◽  
Causative Agents ◽  
Vegetables And Fruits

Data on food-borne disease that occurred in 1973 were collected from all parts of Canada. A total of 378 incidents, comprising 343 outbreaks and 35 single cases and involving 3347 ill persons, was recorded. In incidents where the etiology was known, microorganisms were the main causative agents. Staphylococcus aureus was responsible for more incidents (33) and more cases (606) than any other agent. Other incidents were caused by Salmonella (14), Clostridium perfringens (7), and Clostridium botulinum (5). Illness from parasites, plants, and chemicals occurred less frequently. Over 40% of the incidents were associated with meat and poultry; other products playing a significant role were baked goods, vegetables and fruits, Chinese foods, and sandwiches. Mishandling of food in food-service establishments was the cause of over a third of the incidents. Seasonal variation in the frequency of illness was small, but more incidents were reported from the west and center of the country than from the east.

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