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PubMed2002

Foodborne disease outbreaks in United States schools.

BACKGROUND: The objective of this study was to describe the epidemiology of foodborne disease outbreaks in schools and to identify where preventive measures could be targeted. METHODS: Reports by state and local health departments of foodborne disease outbreaks occurring in primary and secondary schools, colleges and universities from January 1, 1973, through December 31, 1997, were reviewed. Data from ill persons identified through foodborne outbreak investigations and subsequently reported to the Centers for Disease Control and Prevention in the Foodborne Outbreak Surveillance System were examined. The number and size of foodborne disease outbreaks, as well as the etiologic agents, food vehicles of transmission, site of food preparation and contributing factors associated with outbreaks were also examined. RESULTS: From 1973 through 1997, states and local health departments reported 604 outbreaks of foodborne disease in schools. The median number of school outbreaks annually was 25 (range, 9 to 44). In 60% of the outbreaks an etiology was not determined, and in 45% a specific food vehicle of transmission was not determined. Salmonella was the most commonly identified pathogen, accounting for 36% of outbreak reports with a known etiology. Specific food vehicles of transmission were epidemiologically identified in 333 (55%) of the 604 outbreaks. The most commonly implicated vehicles were foods containing poultry (18.6%), salads (6.0%), Mexican-style food (6.0%), beef (5.7%) and dairy products excluding ice cream (5.0%). The most commonly reported food preparation practices that contributed to these school-related outbreaks were improper food storage and holding temperatures and food contaminated by a food handler. CONCLUSIONS: Strengthening food safety measures in schools would better protect students and school staff from outbreaks of foodborne illness. Infection control policies, such as training and certification of food handlers in the proper storage and cooking of foods, meticulous hand washing and paid sick leave for food handlers with gastroenteritis, could make meals safer for American students.

Adolescent↗
PubMed1998

Outbreak of Campylobacter enteritis associated with cross-contamination of food--Oklahoma, 1996.

On August 29, 1996, the Jackson County Health Department (JCHD) in southwestern Oklahoma notified the Oklahoma State Department of Health (OSDH) of a cluster of Campylobacter jejuni infections that occurred during August 16-20 among persons who had eaten lunch at a local restaurant on August 15. This report summarizes the investigation of these cases and indicates that C. jejuni infection was most likely acquired from eating lettuce cross-contaminated with raw chicken. This report also emphasizes the need to keep certain foods and cooking utensils separate during food handling.

Adolescent↗
PubMed1976

Thyrotoxicosis induced by iodine contamination of food--a common unrecognised condition?

The incidence of thyrotoxicosis in northern Tasmania rose significantly in 1964, two years before an epidemic of iodine-induced thyrotoxicosis was precipitated by the addition of iodate to bread to prevent goitre. Each time older patients accounted for most of the increase. The 1964 increase was probably iodine-induced as the use of iodophor disinfectants on dairy farms, which causes iodine residues in milk, began in 1963 and a fall in the prevalence of goitre in young children suggested an increase in dietary iodine at about that time. A further small increase in thyrotoxicosis in 1971 may also have been iodine-induced as it followed an extension of the use of iodophors. Dietary iodine is rising substantially in many places because of high iodine levels in milk and the use of iodine compounds in automated bread making, and this may be causing unsuspected iodine-induced thyrotoxicosis. Dietary iodine should be monitored regularly and clinicans alerted to any rise. Contamination of common foods with iodine should be more strictly controlled.

Adult↗
PubMed2001

Physiologically based pharmacokinetic modeling of the lactational transfer of methylmercury.

The developmental neurotoxicity of methylmercury (MeHg) in humans has been described following catastrophic events in Minamata Bay, Japan and in Iraq, and following the exposure to lower doses elsewhere in the world. The most common route of MeHg exposure in humans is through the intake of contaminated food, especially fish. Although the precautions against the ingestion of potentially contaminated food during pregnancy are well recognized, precautions against the ingestion of MeHg during lactation are not so uniformly recognized. However, the continued development of the central nervous system during the early postnatal period serves to prolong the period during which this critical system is susceptible to the toxic insult of MeHg. Because no direct method is available to quantitatively assess the lactational transfer of MeHg to humans, a computer-aided simulation method was developed. An available gestational physiologically based pharmacokinetic model was refined and expanded to include parameters and algorithms specific for the elimination of MeHg in breast milk. The predictions of the completed model were compared with experimental data obtained from rodents, and the model parameters were allometrically scaled to humans. Finally, the model was validated by comparing its predictions against the available clinical data for MeHg distribution and elimination in mothers and their nursing infants. This model incorporated current and previous maternal exposures to MeHg to accurately predict the kinetics of MeHg excretion in breast milk and the daily intake by the nursing infant. This model may be used to quantify MeHg intake by the nursing infant, under different rates of maternal MeHg ingestion.

Animals↗
PubMed1993

Analysis of chlorophenoxy acids and other acidic contaminants in food crops.

Several chlorophenoxy acids and chlorinated phenols were determined by means of gas chromatography in contaminated samples of cereals. Extraction of plant matrix with acetone/water mixture followed by alkaline hydrolysis was proved to be suitable for isolation of both free and conjugated residues. The use of pentafluorobenzyl bromide for volatilization of analytes, despite of enhanced ECD response, cannot be recommended for routine analysis. Methylation with either methanol/sulphuric acid or methanol/BF3 reagent can substitute diazomethane-based esterification procedure. Mass fragmentography provided the highest selectivity of detection, moreover good sensitivity--5 ppb--was achieved in this way. Even methyl derivatives of monochlorinated analytes could be, contrary to GC/ECD analysis, quantitated at this level.

Chlorophenols↗
PubMed2003

Detection of staphylococcal enterotoxin B in spiked food samples.

Contamination of food with infectious agents, intentional or not, is a global concern with far-reaching economic and social impact. Staphylococcal enterotoxins are a major cause of food poisoning, but most methods for the identification of these agents in food require extensive pretreatment or concentration of the sample prior to analysis. The array biosensor was developed as a portable device for the simultaneous analysis of multiple complex samples for multiple targets with minimal sample preparation. In this study, we use an array biosensor to expand and improve on a staphylococcal enterotoxin B (SEB) assay with the ultimate intent of incorporating testing for SEB into a battery of sensitive and convenient assays for food safety validation. In addition to buffer studies, six different types of food samples, including beverages, homogenates of fruit and meat, and carcass washings, were spiked with SEB, incubated for at least 2 h to permit antigen sequestration, and assayed. For all samples, there were differences in fluorescence intensity, but 0.5 ng of SEB per ml could be detected in <20 min with little if any pretreatment and no sample preconcentration.

Biosensing Techniques↗
PubMed2000

Fungal contamination of food in hematology units.

The prevalence of thermotolerant fungi on non-heat-sterilizable food was determined. Aspergillus spp. were noted in 100% of pepper and regular tea samples, 12 to 66% of fruits, 27% of herbal teas, and 20% of freeze-dried soup samples. All soft cheese samples were contaminated by Geotrichum and yeast (Candida norvegensis) but Candida albicans was never identified.

Aspergillus↗
PubMed2002

A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland.

To date, there have been no published information and empirical data available on the role played by the food preparer in the domestic kitchen in the Republic of Ireland. In this study, we have looked at the incidence of potential food pathogens and their cross-infection in the domestic kitchen during the preparation of a Sunday roast chicken lunch. Key contact sites in the domestic kitchen were sampled, including the chicken carcass before and after the preparation of a roast chicken meal. Twelve contact sites in twenty-five domestic kitchens were analysed and tested for aerobic plate count, Salmonella, Campylobacter, Escherichia coli and Staphylococcus aureus. Our findings identified the ability of food-borne disease microorganisms to become disseminated from infected foods, such as fresh chickens, to hand and food contact surfaces in the domestic kitchen, reiterating the need for consumer awareness and knowledge of effective hygiene procedures in the domestic kitchen.

Animals↗
PubMed1999

Development of a polymerase chain reaction-based assay for the detection of Alternaria fungal contamination in food products.

Alternaria sp. are important fungal contaminants of vegetable, fruit, and grain products, including Alternaria alternata, a contaminant of tomato products. To date, the Howard method, based on microscopic observation of fungal filaments, has been the standard examination for inspection of tomato products. We report development of a polymerase chain reaction (PCR)-based method for detection of Alternaria DNA. PCR primers were designed to anneal to the internal transcribed regions ITS1 and ITS2 of the 5.8S rRNA gene of Alternaria but not to other microbial or tomato DNA. We demonstrate use of the PCR assay to detect Alternaria DNA in experimentally infested and commercially obtained tomato sauce and tomato powder. Use of the PCR method offers a rapid and sensitive assay for the presence of Alternaria DNA in tomato products. The apparent breakdown of DNA in tomato sauce may limit the utility of the assay to freshly prepared products. The assay for tomato powder is not affected by storage time.

Alternaria↗
PubMed1990

Staphylococcus saprophyticus found to be a common contaminant of food.

The mode of transmission of Staphylococcus saprophyticus, a urinary tract pathogen, was investigated in three related studies. The presence of this organism was sought, during a period of 1 year, in 1331 specimens of various foods, in 920 beef and pork carcasses and on 107 cultures which had been inoculated directly from abattoir workers' protective gloves. Staphylococcus saprophyticus was found to contaminate 16.4% of the various food samples with a high prevalence of 34% in raw beef and pork. It was common in both domestic and imported raw meat products. There was no seasonal variation in the presence of S. saprophyticus in the samples obtained from carcasses. The bacterium was found in 69% of all cultures from the workers' protective gloves. We conclude that S. saprophyticus, originating from slaughtered animals, contaminates food and eventually colonizes the human intestinal tract.

Abattoirs↗
PubMed1989

[A test for determining daily doses of consumption of ochratoxin A by humans in Poland].

A trial was undertaken for determination of the average daily amount of ochratoxin A consumed with contaminated food by adults in Poland. Contamination of food with ochratoxin A was estimated to be 0.448 ng/g, and the mean level of this metabolite in human serum was 0.27 ng/cm3. These values showed a considerable similarity when they were analysed by simplified conversion factors of Mortensen et al.

Food Contamination↗