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PubMed2006

[The analysis risk of contamination microorganism food products].

Analytical review presents the specific issues of the analysis (AMR as concept) and an microbiological risk assessment (MRA as process). The AMR structure as a whole, its role and advantages in system of a current food safety assessment system, and also existing problems of accu mulation of the risk-oriented information are covered. The methodology of MRA is described, the characteristic of its subelements, the primary goals and means of their performance at each stage of process is given. Article is illustrated by own examples of the determination of the numbers/quantities of coliforms and E. coli ingested by the consumers weith large consumption products and also of the modular process risk modelfor VT-E. coli in semifinished meat.

Bacterial Infections↗
PubMed1988

FDA's Factored Food Vocabulary for food product description.

The Food and Drug Administration's Factored Food Vocabulary (FFV) uses standardized language to describe characteristics of food products that are important for food safety and nutritional quality. Each food product is described by a set of descriptors from the following factors: product type; food source; part of plant or animal; physical state, shape, or form; degree of preparation; cooking method; treatment applied; preservation method; packing medium; container or wrapping; food contact surface; and user group. The purpose of the vocabulary is to facilitate retrieval of food composition, food consumption, food contamination, and other food-related data relative to these factors. The major advantages of this system are flexibility with specificity, enhanced searchability with economy, and ease of change and updating.

Classification↗
PubMed1983

Machakos project studies agents affecting health of mother and child in a rural area of Kenya. XXIII bacterial contamination of foods commonly eaten by young children in Machakos, Kenya.

A simplified method, the Agar Immersion Plating and Contact (AIPC) slide technique was applied for the bacteriological examination of children's dishes and drinking water in Machakos District, Kenya. A total of 214 samples, collected from 106 households, were examined for degree of colonization by Enterobacteriaceae (E) and Staph. aureus (ST). Fourty four percent of the dishes and two percent of the water samples were unsafe with respect to Enterobacteriaceae. In 12% of the dishes and none of the water samples Staph. aureus occurred at levels above the threshold of acceptability. Colonization increased with storage time. Implications of these results in relation to diarrhoea morbidity patterns among young children are being investigated elsewhere.

Child, Preschool↗
PubMed1997

The role of food in the epidemiology of cholera.

Cholera is an acute dehydrating diarrhoeal disease, traditionally caused by vibrio cholerae O1, and also more recently by V. cholerae O139 (Bengal). Traditionally, water was recognized as the primary vehicle for transmission of cholera, but in the past 30 years, outbreaks of cholera associated with eating contaminated food have demonstrated that food also plays an important role, although in many instances water is the source of contamination of foods. Most commonly associated with cholera is seafood, both molluscan shellfish and crustaceans. Seafood may be contaminated in its natural environment or during preparation. Other food items associated with outbreaks are fruit and vegetables, meat, cooked grains, etc. Vegetables are usually contaminated by contact with sewage in soil and fruits when injected with contaminated water to increase weight and turgor. Food items initially free from V. cholerae organism may become contaminated when mixed with water, or other contaminated food, or through handling by infected persons who have not observed proper hygiene. Refrigeration, freezing, alkaline pH, high concentration of carbohydrate, humidity and absence of competing flora enhance the survival of V. cholerae in food. Survival of V. cholerae is shorter in food with acidic pH. Foodborne cholera can be averted by the hygienic preparation of food and its consumption. However, since the vehicles of transmission vary markedly from place to place, being affected by local customs and practices, selected control and preventive measures that are most important locally must be implemented. To this end, application of the Hazard Analysis and Critical Control Point system to food preparation is essential in order to identify the practices which may present a risk. Restrictions on importation of foods which do not present a risk of being contaminated from areas where cholera is endemic is not warranted.

Cholera↗
PubMedDate not supplied

Environmental interventions for the prevention of travelers' diarrhea.

The diarrheal illnesses affecting travelers to areas with low standards of hygiene are due to exposure to microbial agents not in wide circulation in the travelers' home area. A major objective for the prevention of travelers' diarrhea should be to minimize exposure to these infectious agents. Studies of sporadic and epidemic travelers' diarrhea have shown that contaminated food and water are usually the most important vehicles for transmission of these agents. Travelers must know which foods and water sources to avoid and which they may reasonably be assured are safe. Also, methods for disinfecting potentially contaminated sources must be simple and practical. Acceptable methods for ensuring the safety of food and drink are amply documented in the literature. However, although the consumption of certain foods and beverages is clearly associated with an increased risk of developing travelers' diarrhea, in some retrospective studies adherence to strict dietary rules generally did not appear to diminish the incidence. Despite these findings, whose validity may have been weakened by study design flaws, careful attention to the preparation and choice of food and beverage is recommended for prevention of both diarrheal and nondiarrheal illnesses.

Diarrhea↗