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PubMed2003

Tonsillopharyngitis caused by foodborne group A streptococcus: a prison-based outbreak.

An outbreak of tonsillopharyngitis due to Streptococcus pyogenes occurred among inmates of a rural correctional center in New South Wales, Australia. A total of 72 (28%) of 256 inmates became ill in December 1999. S. pyogenes type M-75, T-25, which was opacity factor positive, was isolated from throat swab specimens obtained from 5 of 57 inmates with primary cases and from 4 of 15 inmates with secondary cases, as well as from specimens obtained from the hand wounds and throat of one of the food handlers. The consumption of curried egg rolls (i.e., curried egg salad sandwiches) was the most likely association with this outbreak. The presumed source of the food contamination was the food handler who had infected hand wounds. There has been only one other outbreak of streptococcal pharyngitis reported from a prison. Other outbreaks have been reported from military bases, nursing homes, and community picnics.

Disease Outbreaks↗
PubMed1995

Infections Associated with the Consumption of Goat Cheese.

The consumption of contaminated food products is a common way in which infections may be acquired during travel.1 Many different food products are contaminated with a variety of enteric pathogens.2 Occasionally, the patient will not have traveled to an area where there is contaminated food, but the food will have traveled to the patient. We describe three illnesses associated with the consumption of goat cheese from Mexico. Each patient acquired the cheese in a different way.

Journal Article↗
PubMed1987

Foodborne Snow Mountain agent gastroenteritis in a school cafeteria.

In 1984, an outbreak of gastroenteritis occurred at a school with 1,860 students in Brooklyn, NY. In a single-stage cluster sample of 375 students, 129 (34%) had illnesses that met our case definition of vomiting or diarrhea. The mean incubation period was 26 hours, and the mean illness duration was 24 hours. All case students had eaten in the cafeteria on at least one day between Nov 13 and 16, compared with 174/214 (81%) noncase students (P = 10(-8), Fisher exact test). Foods implicated were french fries (relative risk 1.7, 95% confidence limits 1.4, 2.0) and hamburgers (relative risk 1.6, 95%, confidence limits 1.2, 2.1). Two cafeteria employees had served those foods while affected by diarrhea. By a recently developed blocking enzyme-linked immunosorbent assay, six of 11 (55%) case students showed fourfold antibody increases between acute- and convalescent-phase serum samples for Snow Mountain agent, a Norwalk-like virus, compared with one of ten (10%) noncase students (P = .04, Fisher exact test). We strongly suspect, but cannot document conclusively, that the Snow Mountain agent was spread to students on a vector of hot foods contaminated by ill food handlers. Implicated foods conferred low relative risks and could only have accounted for 74% of cases of illness. The strong association between cafeteria exposure and illness, therefore, suggests that additional modes of spread occurred.

Antibodies, Viral↗
PubMed1991

Bacteriologic studies of food and water consumed by children in Myanmar: 2 Lack of association between diarrhoea and contamination of food and water.

The association between contamination of morning samples of food and water of 208 children aged 6-29 months and the incidence of diarrhoea was investigated for 3 months in Yangon, Myanmar. Contamination of the samples was determined by isolation of faecal coliforms (FC) by standard methods. The children were divided into three groups, high, medium and low, according to the proportion of food and water samples found to be contaminated. The incidence of diarrhoea was recorded by weekly recall. Of the 779 food samples, 504 (65%), and of the 860 drinking water samples, 187 (22%) were positive for FC. The association between food and water contamination and the incidence of diarrhoea was assessed by comparing the cumulative incidences in the high and medium groups with that in the low group which served as reference. Diarrhoea risk ratios (RR) for children in the medium and high contamination groups (food, RR = 1.04 in medium and 0.78 in high vs 1 in low; water, RR = 0.73 and 0.73 vs 1) were not significantly different from those who were in the low-contamination group even after controlling for the confounding variables.

Child, Preschool↗
PubMed2002

The Belgian PCB/dioxin incident: analysis of the food chain contamination and health risk evaluation.

The Belgian PCB incident occurred at the end of January 1999 when a mixture of polychlorinated biphenyls (PCBs) contaminated with dioxins was accidentally added to a stock of recycled fat used in the production of animal feeds. Although signs of poultry poisoning were noticed by February, 1999, the source and the extent of the contamination were discovered only in May 1999, when it appeared that more than 2500 farms could have been supplied with contaminated feeds. This resulted in a major food crisis, which rapidly extended to the whole country and could be resolved only by the implementation of a large PCB/dioxin food monitoring program. Screening for PCB contamination was based on the determination of the seven PCB markers. When PCB concentrations exceeded the tolerance levels of 0.1 (milk), 0.2 (poultry, bovine, and pig meat), or 1 (animal feed) microg/g fat, dioxins (17 PCDD/Fs congeners) were also determined. At the end of December 1999, the database contained the results of more than 55,000 PCB and 500 dioxin analyses. The study of PCB levels and profiles in contaminated feeds delivered to poultry or pig farms confirmed that the Belgian PCB incident was due to a single source of PCB oil introduced into the food chain at the end of January 1999. This PCB oil had a congeners pattern closely matched to a mixture of Aroclor 1260/1254 in the proportion 75/25. The total amount of PCBs added to recycled fats was estimated at 50 kg (sum of the seven markers) or approximately 150 kg total PCBs, which corresponds to about 100 liters of PCB oil. This PCB mixture contained about 1g TEQ dioxins (more than 90- contributed by PCDFs) and about 2g TEQ dioxin-like PCBs. The proportions of PCB 52 and 101 congeners were fairly constant in animal feeds, excluding the possibility of secondary contamination due to fat recycling from contaminated animals. The highest concentrations of PCBs and dioxins were found in poultry and especially in the reproduction animals (hens and chicks), which showed the classical manifestations of chick edema disease. The pigs were also affected but to a lesser extent and no sign of intoxication was observed. The study of PCB/dioxin patterns and of the PCB:dioxin ratios revealed major differences in the metabolism of these compounds by farm animals. Whereas the PCBs:dioxins ratio was fairly constant in all poultry products with a mean value similar to that found in contaminated feeds (50,000), in pigs this ratio was both much higher and more variable (values up to 10,000,000), reflecting a faster elimination of dioxins than PCBs in these animals. These metabolic differences also emerged from the PCB and dioxin patterns which were altered much more in pigs than in poultry. Although the most contaminated food products (chicken meat) had PCB and dioxin levels more than 100 times above maximal recommended values, it is unlikely that this incident could have caused adverse effects in the general population of Belgium. A doubling of the PCB and dioxin burden of the young adult population would require the consumption of, respectively, 10 and 20 highly contaminated meals. In view of the very limited proportion of the poultry chain effectively contaminated during the incident (around 2%), such an extreme scenario was quite improbable for the general population except perhaps for farmers consuming their own products. But even in that case, it would have meant going back to the levels in the 1980s or attaining the body burden of subjects regularly eating contaminated seafood.

Animal Feed↗
PubMed2004

A survey of microbial contamination of food contact surfaces at broiler slaughter plants in Taiwan.

Microbial contamination levels at broiler slaughter plants were investigated at three major slaughter plants in Taiwan during the summer and winter. The microbial contamination levels in chicken carcasses and on food contact surfaces were examined using the swab method. The results indicated that the bacterial counts were affected by the slaughter processing plant, processes, and season (P < 0.05). The bacterial counts on food contact surfaces of the equipment before operation were not significantly lower than those after processing. Regardless of the bacterial type, bacterial counts of chicken carcasses generally decreased from the scalding step to the washing step before evisceration and then increased. The cleaning procedures for food contact surfaces should be evaluated, and special attention should be given to utensils used during processing, such as gloves, baskets, and hand tools.

Abattoirs↗
PubMed2003

[Effects of animal housing facilities on residues and contaminants in food].

There are--especially in the case of food of animal origin--only a few well-controlled studies available comparing organically and conventionally produced food with a focus on residues and contaminants. The differences found seemed to be much lower than expected, and the amounts of residues and contaminants were mostly below regulatory maximum residue levels. In the case of organically and conventionally produced milk there have been slight but usually not significant differences reported. One important observation is, that conventionally produced milk contains aflatoxin M1 more frequently than biologically produced milk. The investigation of eggs from different housing systems for laying hens showed in the case of dioxins the highest concentrations in free range eggs. In contrast, propoxur, an insecticide used against the poultry red mite, was found in eggs from battery cages in higher amounts than in those from enriched cages and in eggs obtained from an aviary system. Further research in this field is highly recommended, but there should be more sophisticated evaluation of the data sets from national and international monitoring programs.

Agriculture↗
PubMed1983

Multiple antibiotic resistance indexing of Escherichia coli to identify high-risk sources of fecal contamination of foods.

Escherichia coli isolates taken from environments considered to have low and high enteric disease potential for humans were screened against 12 antibiotics to determine the prevalence of multiple antibiotic resistance among the isolates of these environments. It was determined that multiple-antibiotic-resistant E. coli organisms exist in large numbers within the major reservoirs of enteric diseases for humans while existing in comparatively low numbers elsewhere. These differences provide a method for distinguishing high-risk contamination of foods by indexing the frequency with which multiple-antibiotic-resistant E. coli organisms occur among isolates taken from a sample.

Anti-Bacterial Agents↗
PubMed2003

Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods.

The retention of bacteria on food contact surfaces increases the risk of cross-contamination of these microorganisms to food. The risk has been considered to be lowered when the surfaces are dry, partly because bacterial growth and survival would be reduced. However, some non-spore-forming bacteria might be able to withstand dry conditions on surfaces for an extensive period of time. In this study the survival of Salmonella enteritidis, Staphylococcus aureus and Campylobacter jejuni on stainless steel surfaces at different initial levels was determined at room temperature. The transfer rates of these pathogens from kitchen sponges to stainless steel surfaces and from these surfaces to foods were also investigated. Staph. aureus was recovered from the surfaces for at least 4 days when the contamination level was high (10(5) CFU/cm2) or moderate (10(3) CFU/cm2). At low levels (10 CFU/cm2), the surviving numbers decreased below the detection limit (4 CFU/100 cm2) within 2 days. S. enteritidis was recovered from surfaces for at least 4 days at high contamination levels, but at moderate level, the numbers decreased to the detection limit within 24 h and at low level within 1 h. C. jejuni was the most susceptible to slow-air-drying on surfaces; at high contamination levels, the numbers decreased below the detection limit within 4 h. The test microorganisms were readily transmitted from the wet sponges to the stainless steel surfaces and from these surfaces to the cucumber and chicken fillet slices, with the transfer rates varied from 20% to 100%. This study has highlighted the fact that pathogens remain viable on dry stainless steel surfaces and present a contamination hazard for considerable periods of time, dependent on the contamination levels and type of pathogen. Systematic studies on the risks of pathogen transfer associated with surface cleaning using contaminated sponges provide quantitative data from which a model of risks assessment in domestic setting could lead.

Bacterial Adhesion↗
PubMed2006

Complementary foods associated diarrhea.

The World Health Organization regards illness due to contaminated food as one of the most widespread health problems in the contemporary world. Food safety especially in the weaning groups is one of the major concerns that have posed a threat to health of the children. Millions of children in the world die each year from diarrheal diseases; hundreds of millions suffer from frequent episodes of diarrhea and consequent impairment of nutritional status. Contaminated foods play a major role in the occurrence of diarrheal diseases. Apart from food contamination, transmission of infection occurs by direct contact, highly favored by the habits and customs of the people. Improper storage and handling of cooked food is equally responsible for food-borne illnesses, as during storage especially at ambient temperature (28-38 degrees C) there is the risks of multiplication of pathogenic organisms increase. Food safety education is a critical prerequisite and is an essential element in control and prevention of diarrheal diseases. However, no preventive measures can ever be successful without the acute involvement of the caretakers, other family members and the community. To sensitize the community in a catalytic manner, health workers, community leaders and community volunteers can act as effective change agent, to bring about a behavior that can lead to improvement in their real life practices, thereby reducing the prevalence of diarrheal episodes in young children. Food Safety Education Programs that involve volunteers are cost effective as they can be reached to a maximum number of people through limited health personnels, and by this, the community can be made responsible for its own health problems.

Child↗
PubMed1986

[Chemical contaminants in food].

Due to a direct material linking between environment and man via breath, food and potable water, toxic substances have always been in the food of man, only modern analytical methods have made it possible to safely register concentrations in the ppb-range and below. This is why we discover more and more potential hazardous substances in food, becoming conscious of the full extent of contamination more and more. Such concentrations make a toxicological evaluation very difficult, most of all when a long-term effect is concerned. There are different reasons for the occurrence of toxic substances in our food. Substances occurring naturally in food like trypsin inhibitors, solanine and cumarin. Substances that are added to food purposely. To these belong artificial dyes and sweetening agents, sulphur dioxide and pesticides resp. herbicides. Substances that are formed during the production, preparation or storage of food like polycyclic aromatic hydrocarbons, peroxides of unsaturated fatty acids, mycotoxins and nitrosamines. Substances that are taken in due to environmental influences, considering primarily the toxic heavy metals lead, cadmium and mercury as well as polychlorinated biphenyls (PCBs). Legislative authorities have taken numerous steps to protect the consumer against food that is detrimental to his health, based mainly on the so-called "principle of prohibition" that stands for the general prohibition of additives as long as they are not formally permitted. The fundamental prohibition of the "Lebensmittel- und Bedarfsgegenständegesetz" (law for food and requirements) to produce or handle food in such a way that its consumption is qualified to harm the health of the consumer, has an extensive protective effect. This effect is supported by regulation for additives and special directives. An important group of possibly toxic substances in our food are pesticides and their residues. In 1985 1839 pesticides based on 302 active components were officially admitted in the Federal Republic of Germany, 40% of these as herbicides, 23% as insecticides. The investigations of the food control authorities are oriented on the regulation of maximum amounts for pesticides which includes maximum values for about 470 active substances. There is a report on special investigations of the "Landesuntersuchungsamt" (office for the investigation of food and requirements).(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗
PubMed1993

Contaminated weaning food: a major risk factor for diarrhoea and associated malnutrition.

Infections and the malnutrition associated with them are responsible for a significant proportion of the 13 million deaths among infants and children under 5 years of age worldwide each year. After respiratory infections, diarrhoeal diseases are the commonest illnesses and have the greatest negative impact upon the growth of infants and young children. The causes of diarrhoeal diseases have traditionally been ascribed to water supply and sanitation. In attempts to prevent such diseases, efforts by governments and nongovernmental organizations have been focused on and sometimes limited to improving water supply and sanitation as well as promoting and protecting breast-feeding. Based on studies reported in the literature, this review article demonstrates that weaning foods prepared under unhygienic conditions are frequently heavily contaminated with pathogens and thus are a major factor in the cause of diarrhoeal diseases and associated malnutrition. In the light of the evidence presented, it appears that current efforts are not sufficient to prevent diarrhoeal diseases: education of mothers in food safety principles, particularly weaning food, must also receive high priority. Educational programmes based on the hazard-analysis-critical-control-point approach, taking into consideration also sociocultural factors, should be integrated into all national infant feeding or food and nutrition programmes.

Adult↗
PubMed1987

Public health aspects of microbial contaminants in food.

Food-borne diseases affect the health and welfare of hundred thousands of people and result in considerable economic loss. Salmonella and Campylobacter are by far the most important causes of food-borne illness. Raw foods of animal origin are the major sources of these pathogens. Mishandling of foods in kitchens contributes to food-borne disease outbreaks. More education is necessary. But because of the inevitable risk of recontamination of cooked foods in every kitchen, more emphasis should be placed on pathogen-free raising of food animals and good manufacturing practices during slaughter. This will minimise contamination of raw foods of animal origin, thus reducing the contamination pressure in the kitchen and more effectively controlling food-borne diseases.

Animals↗
PubMed2004

Monitoring of bacterial contamination in food samples using capillary zone electrophoresis.

A capillary electrophoresis method with UV detection is proposed for the identification and quantitation of bacterial contamination in food samples. The electrophoretic separation relies on the differential mobility of bacteria in the capillary. Electrophoretic resolution is improved by using calcium and myoinositol hexakisphosphate as specific ions that interact with the bacterial surface changing its electrical properties and electrophoretic mobility. The proposed method allows the effective separation of eight different types of bacteria in only 25 min. It was successfully used to detect the presence of bacteria in contaminated food. The precision of the analysis of real spiked samples ranges from 3.3 to 7.0%, and the overall analysis time is 7 h, which is much shorter than the 24-48 h typically required for plate counts. The validity of the method was established by comparison with the standard plate counting method.

Animals↗
PubMed1984

Sources of N-nitrosamine contamination in foods.

It has been well established that human foods may contain trace amounts of carcinogenic N-nitrosamines. Originally, it was thought that the use of nitrite as a curing agent for flesh foods was the major source of these trace compounds in the diet. Subsequent research has clearly shown that other processing and packaging procedures can also introduce trace amounts of these carcinogens into foods. These procedures include drying foods in direct flame heated air, migration from food contact surfaces and direct addition as contaminants. In addition, other reports of N-nitrosamines in foods have less well defined routes of contamination. These sources of N-nitrosamines in foods will each be briefly reviewed in this paper and recent data from our laboratory concerning N-nitrosamines in products which directly contact foods presented. We also are reporting the N-nitrosothiazolidine content of fried-out bacon fat.

Animals↗