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PubMed1990

[The contamination of food trout and carp from Bavarian fish farms with radiocesium (Cs-137 + 134) 1986 to 1989 as the result of the nuclear power plant accident at Chernobyl].

After the nuclear power station accident of Chernobyl at 26. 4. 86 Southern Bavaria was contaminated with radionuclides as J-131, Cs-137 and Cs-134. After three months only the Cesium nuclides had bearing on food, accordingly for fish. The accumulation of total Cesium (137 + 134) in the muscle of trout and carp had reached levels of 30 and 80 Bq/kg on an average and levels for 300 and about 800 Bq/kg were determined as maximum. The more naturally fed carps had have in the first two years a higher accumulation than the trout. Then the accumulation was equally on a low level near zero.

Accidents↗
PubMed1977

Lead-contaminated health food. Association with lead poisoning and leukemia.

A doctor prescribed a dietary supplement prepared from powdered animal bone for a young woman with dysmenorrhea. Severe lead poisoning developed while she was taking the powder, which was shown to be contaminated with lead. The diagnosis eluded more than 20 physicians and was finally made by the patient herself. The Food and Drug Administration, informed of the contamination, declined to take action, stating that a food supplement is neither a food nor a drug and, besides, there are no maximal limits for heavy-metal contamination of foods and drugs.

Acute Disease↗
PubMed2005

[Prevention of food poisioning in hospitals].

Epidemic food poisioning caused by food contaminated by microorganisms, its toxins or chemical toxic substances, emerge in the hospitals as specific kind of intrahospital infections. An occurrence of food poisoning in hospitals is facilitated by several facts as: centralized food preparation, kinds of food, staff carriers, an unfavourable hygienic regime in the kitchens and at the places where food is shared, crossing of clean and unclean paths in a kitchen, carelessness, non-education etc. Danger that contaminated food brought to hospitals is more serious since it is about consumers with disrupted health. Main goal of work was to show conditions in the central kitchen and restaurants in University clinical center Tuzla in regard to sanitary care of the staff hands, which are in direct and indirect contact with food, cutlery and working surfaces, that are in direct contact with food.

Food Contamination↗
PubMedDate not supplied

Evaluation, modelling and optimization of the cleaning process of contaminated plastic food refillables.

In this study several types of bottle materials (glass, PET (polyethylene terephthalate), PC (polycarbonate), HDPE (high density polyethylene), PP (polypropylene) and PVC (polyvinyl chloride)) were evaluated in order to be used as food refillables, comparing the residual chemical contamination after classical caustic washing. Bottles were contaminated with model chemicals (chloroxylenol and d-limonene) and caustic washed with varied process parameters using a simulated laboratory-scale washing procedure. After washing, the chemical-contaminated bottles were filled with water and stored for 28 days at 37 degrees C. The concentrations of the model chemicals in the water after storage were taken as a measure of chemical contamination. The influence of the cleaning parameters (temperature, caustic and commercial additive concentration) was studied using response surface methodology. Washing temperature showed a significant influence on the removal of absorbed chemicals from surfaces compared with the effect of the caustic and especially the additive concentration. Optimization of caustic cleaning for the cleaning process in question led to better cleaning effectiveness, although none of the different washing conditions were able to remove all absorbed chemicals out of the polymeric resins. Commercially available plastic refillables (PET and PC) showed the best chemical rinsability. Glass bottles, however, had in every case the best rinsing characteristics.

Conservation of Natural Resources↗
PubMed2002

Isopod gut microflora parameters as endpoints in toxicity studies.

Terrestrial isopods Porcellio scaber (Crustacea) were fed for five weeks on food contaminated by 250, 500, or 1,000 microg of Cd/g or for 10 d on diets with 50 or 250 microg Cd/g food. In both experiments, fecal production rate and colony forming units (CFUs) in the guts were determined. In addition, at the end of 10 d, each distinct colony morphotype obtained in gut samples was purified and characterized. Isolates were separated into 25 groups based on morphological and biochemical characteristics. These bacterial groups were used as units for calculating Shannon equitability indices (J) for each gut. The relative frequencies of the 25 bacterial units were determined in both cadmium groups (50 or 250 microg Cd/g food) and in the control. Cadmium-induced perturbations observed in the gut microbial communities were (1) increased number of morphologically distinct bacterial isolates in the group fed low-cadmium-dosed food (50 microg Cd/g) and reduced number of morphologically distinct bacterial isolates in the group fed high-cadmium-dosed food (250 microg Cd/g) compared with the control, (2) increased or decreased relative frequencies of almost all 25 bacterial units provoked by cadmium-contaminated food, (3) time-dependent increased numbers of gut CFUs in cadmium-fed animals (dose dependence was not observed), and (4) significant changes in community structure described by Shannon equitability indices at lower levels of food contamination (50 microg Cd/g) only. Gut microflora parameters are proposed as additional endpoints in the standardized single-species toxicity test with the terrestrial isopod P. scaber as a means of increasing the ecological relevance of the results.

Administration, Oral↗
PubMed2003

Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates.

Bacillus cereus is a food-borne pathogen which most often contaminates foods of plant origin. Spores of psychrotrophic strains have the ability to germinate and grow at refrigeration temperatures in different vegetable substrates, such as carrot broth, zucchini broth, and cooked carrot purée. In some circumstances, factors such as pH, heat treatment, and storage temperature play a fundamental role in controlling the growth of these psychrotrophic strains and in extending the shelf life of refrigerated, minimally processed vegetable-based products in relation to pathogenic spore-forming bacteria. The combination of mild acidification (pH 5.0) and refrigeration (</=8 degrees C) inhibited B. cereus growth for at least 60 days in vegetable substrates similar to those mentioned above. This protection was maintained even when the temperature to which the food was exposed reached 12 degrees C. Psychrotrophic strains of B. cereus were inhibited in carrot broth by heating at 90 degrees C for 7.5 min, if the broth was refrigerated at a temperature of 8 degrees C or lower. If the vegetable product was exposed to temperatures of mild abuse (12 degrees C), it was necessary to implement a more drastic heat treatment (90 degrees C for 30 min).

Bacillus cereus↗
PubMed2003

[Microbial risks--from animal farming to the food].

Microorganisms by far are representing the most important cause for food safety risks. Sources of food contamination are given along the whole food chain. The most frequent causative agents of food infections, Salmonella and Campylobacter, mostly can be found in the animals herds. A real improvement of the situation can only be reached by a strong inclusion of the agricultural area in the programs for repressing the pathogens. Problems in animal health and premortal stress of the slaughter animals cause considerable bacterial translocation processes and increase the consumer risks. Only few publications exist on the influence of the animal farming systems on the development of microbial food risks. The consumer accepts only animal management systems, which meet the demands for animal welfare, economical efficiency and especially the demand for product safety.

Animal Husbandry↗
PubMedDate not supplied

Elevated-temperature, colorimetric, monoclonal, enzyme-linked immunosorbent assay for rapid screening of Salmonella in foods: collaborative study.

A collaborative study was performed by 30 laboratories in 3 sets of trials to validate a modified colorimetric monoclonal enzyme-linked immunosorbent assay (ELISA) method for Salmonella detection. The modifications to the current methodology included incubation of enrichments and post-enrichments at an elevated temperature, addition of novobiocin to the M-broth post-enrichment, and elimination of the centrifugation and agitation steps. Five artificially contaminated foods (nonfat dry milk, milk chocolate, dried egg, ground black pepper, and soy flour) and 1 naturally contaminated food (raw ground turkey) were analyzed. The artificially contaminated foods were inoculated with individual Salmonella serotypes at a high (10-50 cells/25 g) and low (1-5 cells/25 g) contamination level. Results from the modified ELISA method were compared to the Bacteriological Analytical Manual (BAM)/AOAC culture method. In 2 of the food products, milk chocolate and pepper, a number of laboratories isolated Salmonella from un-inoculated control samples, thus invalidating their data. As a result, there were too few laboratories remaining with valid data, and these foods were repeated. In the completed study, there were 11 false negative results obtained by the modified ELISA method, while there were 28 false negatives produced by the BAM/AOAC procedure. There were 11 ELISA positive assays which could not be confirmed by culture methods. Statistically, there were no differences between the modified, colorimetric, monoclonal ELISA and the reference culture method in all foods except raw turkey, where the ELISA method was more productive. The colorimetric monoclonal enzyme immunoassay (Salmonella-Tek) method for detecting Salmonella in all foods has been adopted first action by AOAC INTERNATIONAL.

Antibodies, Monoclonal↗
PubMed1990

Salmonella-TEK, a rapid screening method for Salmonella species in food.

A micro-enzyme-linked immunosorbent assay (micro-ELISA) using the Salmonella-TEK screen kit was tested for the detection of Salmonella spp. in pure cultures as well as in 30 artificially contaminated food samples and in 45 naturally contaminated food samples. Different raw, fleshy foods and processed foods were used as test products. The artificially contaminated minced meat samples were preenriched in buffered peptone water, and after incubation, different selective enrichment broths were tested. The micro-ELISA optical density values after enrichment and isolation of the different broths were very analogous. The quickest method to detect Salmonella spp. in different foods is to enrich them with Salmosyst broth, which reduces the total analysis time to 31 h. The Salmonella-TEK kit for Salmonella spp. provides a promising test for the detection of Salmonella antigens in food even when they are present at a low concentration (1 to 5 CFU/25 g). The cross-reaction of the anti-Salmonella antibodies, especially to other gram-negative bacteria, is nil.

Enzyme-Linked Immunosorbent Assay↗
PubMed2004

Hepatitis A transmitted by food.

Hepatitis A is caused by hepatitis A virus (HAV). Transmission occurs by the fecal-oral route, either by direct contact with an HAV-infected person or by ingestion of HAV-contaminated food or water. Foodborne or waterborne hepatitis A outbreaks are relatively uncommon in the United States. However, food handlers with hepatitis A are frequently identified, and evaluation of the need for immunoprophylaxis and implementation of control measures are a considerable burden on public health resources. In addition, HAV-contaminated food may be the source of hepatitis A for an unknown proportion of persons whose source of infection is not identified.

Disease Outbreaks↗
PubMed2003

Are Vietnamese food exports contaminated with dioxin from Agent Orange?

In this study the levels of dioxins and dioxinlike compounds, dibenzofurans, and polychlorinated biphenyls (PCBs) were measured in food exported from Vietnam to the United States. In the past, some Vietnamese fish was found to be contaminated with dioxin, 2,3,7,8-TCDD, or TCDD, from Agent Orange. U.S. commercial catfish farmers recently claimed that exported Vietnamese food, especially catfish, was contaminated with dioxin from Agent Orange and was thus a matter of concern to the U.S. Congress. In 2001, twenty-two exported Vietnamese food samples (mostly fish) were purchased in the United States and Laos to evaluate possible contamination with dioxin from Agent Orange. Dioxin, dibenzofuran, and coplanar PCB congeners were measured by high-resolution gas chromatography-high-resolution mass spectrometry by laboratories in Germany and Canada certified for dioxin analysis by the World Health Organization (WHO). In the current study, only low levels of dioxins and dioxinlike compounds were present in all exported Vietnamese food analyzed, despite recent findings of elevated levels of one dioxin, 2,3,7,8-TCDD, from Agent Orange exposure in some Vietnamese individuals, presumably due to food consumption. It appears unlikely that exported Vietnamese food is, in general, contaminated with large amounts of dioxin (TCDD) from Agent Orange or other sources. Further food sampling from areas of heavy Agent Orange spraying in Vietnam is warranted to map out where the source of TCDD contamination of food may be originating.

2,4,5-Trichlorophenoxyacetic Acid↗
PubMed1994

3 beta-Chlorosteroids: artefacts and possible contaminants in food and feed--toxicological effects in mice.

3 beta-Chlorosteroids, such as cholesteryl beta-chloride and sitosteryl beta-chloride, are formed during the production of protein hydrolysates, which are useful flavour enhancers. These chlorinated steroids may also attract attention as environmental contaminants if they are released from liquid crystal display devices. The effects of orally administered 3 beta-chlorosteroids were tested in female NMRI mice. The animals were fed cholesteryl beta-chloride or sitosteryl beta-chloride at doses of 1 mg and 10 mg/animal/day, that is, 33 mg and 330 mg/body weight/day, over a period of 3 months. Feed intake, body weight and organ weights of the animals, as well as concentration of 3 beta-chlorosteroids in faeces and various organs and tissues showed that cholesteryl beta-chloride and sitosteryl beta-chloride are not acutely toxic compounds. However, chronic toxicity cannot be excluded because small amounts of 3 beta-chlorosteroids, in particular cholesteryl beta-chloride, were absorbed by the intestinal tract and accumulated in adipose tissue. Histopathological examination of sections of organs and tissues showed no indication of irreversible cell damage in the stomach, duodenum, liver, kidneys and spleen caused by the chlorinated steroids.

Absorption↗
PubMed1995

Toxins and tradition: the impact of food-chain contamination on the Inuit of northern Quebec.

The dependence of Quebec Inuit on their traditional diet, known as "country food," is complicated by the presence of toxins in the northern food chain. Dr. Eric Dewailly's unexpected finding of high levels of polychlorinated biphenyls (PCBs) in Inuit women's breast milk prompted years of research into this troubling public health issue. In his recent study of heavy-metal contaminants Dewailly found that mercury and organic chlorine compounds such as PCBs were the major toxins in Inuit blood samples. Although not present at levels high enough to endanger adults, these contaminants may have adverse developmental effects on fetuses and breast-fed infants. Although country food is a major source of contaminants, it contains important nutrients that counter some of the toxic effects. Dewailly's research indicates that the nutritional, economic and cultural benefits of country food far outweigh the risks.

Adolescent↗
PubMed1981

Effects of petroleum on adrenocortical activity and on hepatic naphthalene-metabolizing activity in mallard ducks.

Unstressed mallard ducks (anas platyrhychos), given uncontaminated food and maintained on a short photoperiod, show two daily maxima in plasma corticosterone concentration ([B]) on occurring early in the light phase and a second just before the onset of darkness. After one week of exposure to food containing 3% (v/w) South Louisiana crude oil, plasma [B] were significantly lowered throughout the day. Similar abrupt declines in plasma [B] also occurred during the first 10 days of exposure to food containing 1% and 0.5% crude oil. Although the plasma [B] in birds consuming food contaminated with 0.5% crude oil increased between 10 and 50 days of exposure, the concentration after 50 days was still lower than normal. During the same interval, normal plasma [B] were restored in birds consuming food containing 1% and 3% crude oil. Significant increases occurred in the naphthalene-metabolizing properties of hepatic microsomes prepared from birds acutely exposed to all levels of petroleum-contaminated food and elevated levels were sustained throughout the first 50 days of exposure. Birds given food containing 3% crude oil for more than 50 days, however, showed steady declines in hepatic naphthalene-metabolizing activity. After 500 days, the activity was similar to that found in contemporaneous controls. During the same interval the plasma [B] increased until the levels were higher than normal after 500 days of exposure; at this time, an inverse relationship, similar to that seen during the first week of exposure to contaminated food, was once more established between plasma [B] and the concomitant hepatic naphthalene-metabolizing activity.

Animals↗
PubMed1993

[Established methods and further possibilities for the avoidance of relevant salmonella contamination of food].

A survey is given about general and special measures to avoid bacterial contamination-especially by salmonellae--in the production of foods of animal origin with regard to the related rules and regulations. Special problems are treated and aims are developed especially related with self-control-mechanisms. The actual problem which is caused by salmonella-contamination of eggs is specially treated.

Animals↗
PubMedDate not supplied

Aflatoxin contamination in foods and foodstuffs in Tokyo: 1986-1990.

Aflatoxins were determined in 3054 samples of foods or foodstuffs, including cereals, nuts, beans, spices, dairy products, dry fruits, and edible oil. Samples were collected in Tokyo from 1986 to 1990. Aflatoxins were found in rice products, adlay, corn, crude sugar, peanut products, pistachio nuts, brazil nuts, sesame products, butter beans, white pepper, red pepper, paprika, nutmeg, and mixed spices. The highest incidence of aflatoxin contamination was observed in nutmeg (80%), and the highest level of aflatoxin B1 was observed in pistachio nuts (1382 ppb).

Aflatoxins↗
PubMed2000

Contaminated and unusual food combinations: what do people with Prader-Willi syndrome choose?

Although hyperphagia is a salient feature of Prader-Willi syndrome, researchers have yet to move beyond food preference and taste studies to examine more troublesome food-seeking behaviors in this population (e.g., eating food from the trash, eating inappropriate or unpalatable food combinations). Visually based tasks were used to examine willingness to eat contaminated food and various odd food combinations in 50 adolescents and adults with Prader-Willi syndrome, 42 IQ-matched participants with mental retardation, and 50 control participants without mental retardation. Although participants with Prader-Willi syndrome showed understandings similar to those of control participants about the purpose and fate of food, they endorsed eating contaminated food as well as highly unusual edible and inedible food combinations. Findings suggest novel adjuncts to traditional dietary approaches in the Prader-Willi syndrome population. Implications are also discussed for future research on food ideation in this population.

Adolescent↗