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Chen Y, Liu LX, Liu X, Yu W, Ma X, Lei ZW, Ma W, Meng LL, Liu YG. Analysis on Foodborne Pathogen Contamination of Food Samples in Longnan City from 2013 to 2022. Foodborne Pathog Dis 2024; 21:228-235. [PMID: 38112756 DOI: 10.1089/fpd.2023.0036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023] Open
Abstract
The objective was to determine the prevalence of foodborne pathogens in food in Longnan City, Gansu Province, China. In this research, we conducted tests on baked foods, catering foods, meat, and fruits and vegetables sold in supermarkets, farmers' markets, restaurants, retail stores, street stalls, and school canteens from 2013 to 2022. We analyzed the variety of foodborne pathogens (Salmonella, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and diarrheagenic Escherichia coli) in different sites and food types. Once foodborne pathogens were detected in the sample, it was deemed unqualified. The total detection rates of foodborne pathogens were 1.559%, 3.349%, 1.980%, 1.040%, 3.383%, and 1.303% in food from supermarkets, farmers' markets, restaurants, retail stores, street stalls, and school canteens, respectively. No pathogenic bacteria were detected in baked foods. Salmonella, S. aureus, L. monocytogenes, B. cereus, and diarrheagenic E. coli were detected in catering foods, among which B. cereus had the highest detection rate. Salmonella was the most common pathogenic bacteria detected in meat, while the detection rate of pathogenic bacteria in fruits and vegetables was low, with only one positive sample for diarrheagenic E. coli. Among the six sites, street stalls (3.382%) and farmers' markets (3.349%) had higher detection rates of pathogens. In general, the detection rate of pathogens from 2013 to 2022 was not high, but there were also some hidden dangers. Catering food is vulnerable to pathogen contamination, and street stalls and farmers' markets are the main sites of pollution. According to the above findings, the regulatory authorities should continue to strengthen supervision, guarantee food safety through early warning, and reduce the risk of food contamination.
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Affiliation(s)
- Yanhong Chen
- Longnan Municipal Center For Disease Control & Prevention, Longnan, China
| | - Ling-Xiao Liu
- College of Life Sciences, Linyi University, Linyi, China
- Linyi Academy of Agricultural Sciences, Linyi, China
| | - Xiaolin Liu
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Weisen Yu
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Xiaojing Ma
- Qingdao Food Inspection Institute, Qingdao, China
| | - Zhi-Wen Lei
- Technology Center, Qingdao Customs, Qingdao, China
| | - Weixing Ma
- Qingdao Municipal Center For Disease Control & Prevention, Qingdao, China
| | - Ling-Li Meng
- College of Life Sciences, Linyi University, Linyi, China
| | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi, China
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Kebede MT, Getu AA. Assessment of bacteriological quality and safety of raw meat at slaughterhouse and butchers' shop (retail outlets) in Assosa Town, Beneshangul Gumuz Regional State, Western Ethiopia. BMC Microbiol 2023; 23:403. [PMID: 38114898 PMCID: PMC10731869 DOI: 10.1186/s12866-023-03106-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 11/03/2023] [Indexed: 12/21/2023] Open
Abstract
Contaminated meat has been implicated in many cases of foodborne illness and poses serious challenges in developing countries. This study aimed to assess the quality and safety of raw beef meat in Assosa Town. The finding showed that the mean of Aerobic mesophilic bacteria (AMB) and S. aureus at retail outlets was 5.04 log10cfu/g and 3.84 log10cfu/g; 4.03 log10cfu/g and 3.5 log10cfu/g at slaughterhouse, respectively. The microbial load range of AMB at the butcher shop was 2.49-5.16 log10 cfu/g, while at the abattoir it was 2.75-7.52 log10 cfu/g out of 70 raw beef meat analyzed samples. Similar to this, the butcher shop and abattoir had S. aureus microbiological load ranges of 2.74 - 4.84 log10 cfu/g and 2.71-4.72 log10 cfu/g, respectively. In contrast, 25.7% and 34.3% of the samples in the abattoir and retail shop, respectively, were contaminated with Salmonella sp. For S. aureus, just 38.71% and 17.14%, respectively, of the samples at the retail and butcher shops were satisfactory. AMB found that 80% of the examined samples from butcher shops and 57.7% from abattoirs were satisfactory. Due to poor handling and environmental hygiene procedures by Assosa Town butchers, 77.1% of the meat contact surface and 82.9% of the carcass were exposed to flies. On the other hand, only 5.7%, 28.6%, and 22.9% of the butchers kept the carcass in the refrigerator, and wore gowns and hairnets, respectively. In slaughterhouses, the majority of respondents (87.5%) concur that there were certain challenges in achieving slaughtering in the working environment.
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Affiliation(s)
- Mohammed Tesfaye Kebede
- Department of Biology, College of Natural & Computational Science, Assosa University, Assosa, Ethiopia
| | - Asmamaw Abat Getu
- Department of Biology, College of Natural & Computational Science, Assosa University, Assosa, Ethiopia.
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Gume B, Berhanu L, Kassa T, Bediru H, Fikre AG, Dadi LS, Mereta ST. Bacterial hazard identification and exposure assessment of raw milk consumption in Jimma zone, South West Ethiopia. BMC Microbiol 2023; 23:166. [PMID: 37312070 DOI: 10.1186/s12866-023-02910-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 05/25/2023] [Indexed: 06/15/2023] Open
Abstract
BACKGROUND Raw milk may contain pathogenic microorganism that can sometimes fatally affect the health of consumers. However, risks related to raw milk consumption in Southwest Ethiopia are not well studied. The aim of this study was to evaluate the presence of five target pathogenic bacteria including Escherichia coli O157:H7, Salmonella enterica Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Campylobacter jejuni in raw milk and to assess exposure associated with the consumption of raw milk. METHOD A cross-sectional study was carried out between November 2019 and June 2020 to in Jimma zone, Southwest Ethiopia. Laboratory analysis was conducted on milk samples collected from Seven Woreda towns, including, Agaro, Yebu, Sekoru, Serbo, Shebe, Seka, Sheki and Jimma town administration. Semi-structured interview questions were administered to collect data on the amount and frequency of consumption. Descriptive statistics were used to summarize laboratory results and questionnaire survey data. RESULT Among 150 total raw milk samples, about 61.3% were found contaminated by one or more types of pathogens along the dairy value chain. The highest and the least bacterial counts recorded were 4.88 log10cfu/ml and 3.45 log10cfu/ml from E. coli and L. monocytogenes respectively. The mean concentrations of pathogens demonstrated significant statistical difference (p < 0.05) using 95% confidence interval where the prevalence percentage of isolates increased as the milk was transported from farms to the retail outlets. Except for C. jejuni; all other pathogens were detected in the range of unsatisfactory level of milk microbiological quality along the chain. The estimated mean annual risk of acquiring intoxication of E. coli across retailer outlets is 100% whereas salmonellosis, S. aureus intoxication, and listeriosis are 84%, 65% and 63% respectively. CONCLUSION The study highlights the significant health risks associated with the consumption of raw milk due to its unacceptable microbiological quality. The traditional production and consumption patterns of raw milk are the primary reasons for the high annual probability of infection. Therefore, regular monitoring and implementation of hazard identification and critical control point principles are necessary from raw milk production to retail points to ensure the safety of consumers.
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Affiliation(s)
- Beje Gume
- Department of Environmental Health Science and Technology, Jimma University, P.O. Box 378, Jimma, Ethiopia.
| | - Leykun Berhanu
- Department of Environmental Health Science, Wollo University, P.O. Box 1145, Dessie, Ethiopia
| | - Tesfaye Kassa
- School of Medical Laboratory Science, Jimma University, P.O. Box 788, Jimma, Ethiopia
| | - Habib Bediru
- Jimma Town Livestock and Fishery Development Office, P.O. Box 378, Jimma, Ethiopia
| | | | - Lelisa Sena Dadi
- Department of Epidemiology, Jimma University, P.O. Box 378, Jimma, Ethiopia
| | - Seid Tiku Mereta
- Department of Environmental Health Science and Technology, Jimma University, P.O. Box 378, Jimma, Ethiopia
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Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy. Foods 2023; 12:foods12040772. [PMID: 36832855 PMCID: PMC9955632 DOI: 10.3390/foods12040772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 02/02/2023] [Accepted: 02/08/2023] [Indexed: 02/17/2023] Open
Abstract
Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as PetrifilmTM and the bioluminescence method. TVC, S. aureus, Enterobacteriaceae, E. coli, L. monocytogenes, and Salmonella spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm2 on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. PetrifilmTM tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.
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Ali A, Ahmad N, Liaqat A, Farooq MA, Ahsan S, Chughtai MFJ, Rahaman A, Saeed K, junaid‐ur‐Rahman S, Siddeeg A. Safety and quality assessment of street-vended barbecue chicken samples from Faisalabad, Pakistan. Food Sci Nutr 2022; 11:930-939. [PMID: 36789033 PMCID: PMC9922140 DOI: 10.1002/fsn3.3127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 10/12/2022] [Accepted: 10/25/2022] [Indexed: 11/15/2022] Open
Abstract
The current study was designed to assess the safety and quality status of street-vended barbecue chicken samples. The samples were collected from four regions of Faisalabad city: Ghulam Mohammad Abad (R1), Jhang Road (R2), Sargodha Road (R3), and Satiana Road (R4); and compared with the self-prepared barbecue chicken sample (R0). Purposely, all the collected samples were subjected to assess the quality aspects by physicochemical analyses. The results of the physicochemical analysis showed that moisture content varied from 54% to 60%, crude protein 26.97% to 32.87%, crude fat 7.25% to 9.00%, crude ash 1.61% to 1.72%, pH 5.60 to 6.30, free fatty acid value 1.00% to 1.39%, and peroxide value 0.63 to 0.84 meq/Kg. Results pertaining to the enumeration of total microbial load and total coliform count exhibit 2.39-5.17 and 1.20-3.20 log cfu/g, respectively. The samples were assessed for heavy metals (Pb, Zn, Cd, and Fe) by atomic absorption spectrophotometer (AAS). The concentration of highly toxic metals Pb and Cd was found to be much higher than recommended value as they ranged from 1.90 to 3.70 mg/kg for Pb and 0.10 to 0.90 mg/kg for Cd. However, the level of essential metals (Fe and Zn) in barbecue chicken samples ranged from 67.10 to 180 and 8.30 to 35.80 mg/kg which was much higher than their safe limits for Fe (15 ppm) and Zn (5 ppm), respectively. The study concludes that the consumption of street-vended barbecue chicken possesses to be a serious public health risk for consumers.
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Affiliation(s)
- Ayesha Ali
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Naveed Ahmad
- National Institute of Food Science & Technology, University of AgricultureFaisalabadPakistan
| | - Atif Liaqat
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Muhammad Adil Farooq
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Samreen Ahsan
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | | | - Abdul Rahaman
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,School of Food Science and EngineeringFoshan UniversityFoshanChina,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre)GuangzhouChina
| | - Kanza Saeed
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Syed junaid‐ur‐Rahman
- Institute of Food Science & Technology, Khwaja Fareed University of Engineering & Information TechnologyRahim Yar KhanPakistan
| | - Azhari Siddeeg
- Department of Food Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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Asare EO, Mun EA, Marsili E, Paunov VN. Nanotechnologies for control of pathogenic microbial biofilms. J Mater Chem B 2022; 10:5129-5153. [PMID: 35735175 DOI: 10.1039/d2tb00233g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Biofilms are formed at interfaces by microorganisms, which congregate in microstructured communities embedded in a self-produced extracellular polymeric substance (EPS). Biofilm-related infections are problematic due to the high resistance towards most clinically used antimicrobials, which is associated with high mortality and morbidity, combined with increased hospital stays and overall treatment costs. Several new nanotechnology-based approaches have recently been proposed for targeting resistant bacteria and microbial biofilms. Here we discuss the impacts of biofilms on healthcare, food processing and packaging, and water filtration and distribution systems, and summarize the emerging nanotechnological strategies that are being developed for biofilm prevention, control and eradication. Combination of novel nanomaterials with conventional antimicrobial therapies has shown great potential in producing more effective platforms for controlling biofilms. Recent developments include antimicrobial nanocarriers with enzyme surface functionality that allow passive infection site targeting, degradation of the EPS and delivery of high concentrations of antimicrobials to the residing cells. Several stimuli-responsive antimicrobial formulation strategies have taken advantage of the biofilm microenvironment to enhance interaction and passive delivery into the biofilm sites. Nanoparticles of ultralow size have also been recently employed in formulations to improve the EPS penetration, enhance the carrier efficiency, and improve the cell wall permeability to antimicrobials. We also discuss antimicrobial metal and metal oxide nanoparticle formulations which provide additional mechanical factors through externally induced actuation and generate reactive oxygen species (ROS) within the biofilms. The review helps to bridge microbiology with materials science and nanotechnology, enabling a more comprehensive interdisciplinary approach towards the development of novel antimicrobial treatments and biofilm control strategies.
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Affiliation(s)
- Evans O Asare
- Department of Chemistry, School of Sciences and Humanities, Nazarbayev University, 53 Kabanbay Batyr Avenue, Nursultan city, 010000, Kazakhstan.
| | - Ellina A Mun
- Department of Chemistry, School of Sciences and Humanities, Nazarbayev University, 53 Kabanbay Batyr Avenue, Nursultan city, 010000, Kazakhstan.
| | - Enrico Marsili
- Department of Chemical Engineering, School of Engineering and Digital Sciences, Nazarbayev University, 53 Kabanbay Batyr Avenue, Nursultan city, 010000, Kazakhstan
| | - Vesselin N Paunov
- Department of Chemistry, School of Sciences and Humanities, Nazarbayev University, 53 Kabanbay Batyr Avenue, Nursultan city, 010000, Kazakhstan.
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Chang YJ, Chen CL, Yang HP, Chiu CH. Prevalence, Serotypes, and Antimicrobial Resistance Patterns of Non-Typhoid Salmonella in Food in Northern Taiwan. Pathogens 2022; 11:pathogens11060705. [PMID: 35745560 PMCID: PMC9229336 DOI: 10.3390/pathogens11060705] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/10/2022] [Accepted: 06/14/2022] [Indexed: 11/16/2022] Open
Abstract
Salmonella is one of the most common bacteria causing food poisoning worldwide. We evaluated the prevalence, the serotypes, and the antimicrobial resistance (AMR) of Salmonella isolates from many kinds of food, particularly pork and chicken in retail, in Taiwan between January 2017 and December 2019. The E-test was used to assess antimicrobial susceptibility and a polymerase chain reaction was performed for serotyping. A total of 459 different foods were investigated, and 117 Salmonella strains were isolated. Retail pork and chicken were the most common Salmonella-contaminated foods (64.1% and 29.1%, respectively). Of the 117 isolates, 23 serotypes were identified. The serotypes Derby (16.2%), Anatum (13.7%), and Agona (8.5%) were the most prevalent. The resistance rates to ciprofloxacin, ceftriaxone, and carbapenem were 41.9%, 11.1%, and 1.7%, respectively. The Derby and Anatum serotypes were prevalent in chicken and pork; the Anatum serotype had significantly higher ciprofloxacin and ceftriaxone resistance rates and was highly prevalent in 2017 and 2018. Multi-locus sequence typing analysis revealed that the 58 randomly chosen Salmonella isolates belonged to 18 sequence types (STs). ST64 (Anatum, 16 out of 58, 27.6%) was the most common, followed by ST321 (Muenster, 6/58, 10.3%), ST831 (Give, 5/58, 8.6%), ST155 (London, 4/58, 6.9%) and ST314 (Kentucky, 4/58, 6.9%). Multidrug-resistant Salmonella strains were remarkably observed in the serotypes Anatum (ST64) and Goldcoast (ST358). This study revealed that retail pork was commonly contaminated with antimicrobial-resistant Salmonella. Thus, periodic investigations of Salmonella serotypes and AMR are needed.
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Affiliation(s)
- Yi-Jung Chang
- Division of Pediatric Infectious Diseases, Department of Pediatrics, Chang Gung Memorial Hospital, Chang Gung University College of Medicine, Taoyuan 33302, Taiwan;
- Molecular Infectious Disease Research Center, Chang Gung Memorial Hospital, Taoyuan 33305, Taiwan; (C.-L.C.); (H.-P.Y.)
| | - Chyi-Liang Chen
- Molecular Infectious Disease Research Center, Chang Gung Memorial Hospital, Taoyuan 33305, Taiwan; (C.-L.C.); (H.-P.Y.)
- Department of Microbiology and Immunology, School of Medicine, College of Medicine, Chang Gung University, Taoyuan 33302, Taiwan
| | - Hsin-Ping Yang
- Molecular Infectious Disease Research Center, Chang Gung Memorial Hospital, Taoyuan 33305, Taiwan; (C.-L.C.); (H.-P.Y.)
| | - Cheng-Hsun Chiu
- Division of Pediatric Infectious Diseases, Department of Pediatrics, Chang Gung Memorial Hospital, Chang Gung University College of Medicine, Taoyuan 33302, Taiwan;
- Molecular Infectious Disease Research Center, Chang Gung Memorial Hospital, Taoyuan 33305, Taiwan; (C.-L.C.); (H.-P.Y.)
- Graduate Institute of Clinical Medical Sciences, Chang Gung University College of Medicine, Taoyuan 33302, Taiwan
- Correspondence: ; Tel.: +886-03-3281200
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Hasan M, Siddika F, Kallol MA, Sheikh N, Hossain MT, Alam MM, Rahman M. Bacterial loads and antibiotic resistance profile of bacteria isolated from the most popular street food ( Phuchka) in Bangladesh. J Adv Vet Anim Res 2021; 8:361-366. [PMID: 34722733 PMCID: PMC8520163 DOI: 10.5455/javar.2021.h523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 11/03/2022] Open
Abstract
Objective Phuchka is one of the most common street foods in Bangladesh. It is served with salad, sweet and sour tamarind dispersed water, and minced eggs as topping at places where people usually gather. This makes these foods susceptible to bacterial contamination. Therefore, assessing the bacterial load and antimicrobial profile of organisms isolated from phuchka and other foodstuffs served with it was the focus of this study. Materials and Methods Bacterial isolates were isolated and identified from the samples after the bacterial loads were assessed as total viable count (TVC), total coliform count (TCC), and total staphylococcal count (TSC). The antibiotic resistance profile of the isolates was obtained using the disk diffusion method. Molecular detection of Escherichia coli isolates and the presence of gene responsible for tetracycline resistance was confirmed by polymerase chain reaction. Results According to the recommendations, the TVC value of 70% phuchka and egg samples was safe, whereas TSC value illustrated that 80% of both phuchka and egg samples were at safety level. For the TCC value, 80% egg and 70% phuchka samples were found to be safe for consumption. Among all the samples, the microbial loads of the vendors' hand wash were least in the safety level. Antibiotic sensitivity tests revealed that both Staphylococcus spp. and E. coli isolates were sensitive to gentamicin and ciprofloxacin but showed resistance to ampicillin. Conclusion The data of this study indicate that phuchka can pose a public health problem as foodborne bacterial isolates which are antibiotic-resistant are found in it.
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Affiliation(s)
- Mahadi Hasan
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Farzana Siddika
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Md Arefin Kallol
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Najibullah Sheikh
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Muhammad Tofazzal Hossain
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Md Mahmudul Alam
- Department of Surgery and Obstetrics, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Marzia Rahman
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
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Abrera GB, Sagum RS, Diano GT, Pares FO, Feliciano CP. Radiation sensitivity and inactivation of antibiotic-resistant Salmonella spp. in fresh chicken legs. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Seo KH, Lee JH. Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18136826. [PMID: 34202074 PMCID: PMC8297265 DOI: 10.3390/ijerph18136826] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/26/2022]
Abstract
This paper aims to identify service quality dimensions of street food that have an impact on utilitarian and hedonic values and to determine the effect of utilitarian and hedonic values on repurchase intention. It also examines the moderating effect of risk perception toward street food safety on the relationship between service quality and perceived value. An Internet survey was performed in Korea with 285 respondents. The results confirmed that the five dimensions of street food’s service quality—food quality, employee service, physical environment, price, and rapidity of service—had positive impacts on utilitarian and hedonic values. All perceived value (utilitarian, hedonic) has an impact on repurchase intention. Finally, the food quality of street food showed a stronger influence on utilitarian value among the low-risk perception group than the high-risk perception group depending on the consumers’ level of awareness of food safety. This provides new insights for marketing strategies to attract domestic/foreign consumers to street food vendors and for creating a new food culture by emphasizing important domains of service quality, the relation of quality to consumer values, and risk perception toward food safety in street food.
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Affiliation(s)
- Kyung Hwa Seo
- Department of Hotel Culinary Arts and Bakery, Ulsan College, 101 Bongsu-ro, Dong-gu, Ulsan 44022, Korea;
| | - Jee Hye Lee
- Department of Food & Nutrition, College of Human Ecology, University of Ulsan, 93 Daehak-ro, Ulsan 44610, Korea
- Correspondence:
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Ngo HHT, Nguyen-Thanh L, Pham-Duc P, Dang-Xuan S, Le-Thi H, Denis-Robichaud J, Nguyen-Viet H, Le TTH, Grace D, Unger F. Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam. Int J Food Microbiol 2021; 346:109163. [PMID: 33798966 DOI: 10.1016/j.ijfoodmicro.2021.109163] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 02/04/2021] [Accepted: 03/07/2021] [Indexed: 11/30/2022]
Abstract
Pork and pork products are important staple food in the diet of Vietnamese consumers. The safety of pork, including biological contamination, is a concern to several public authorities and value chain actors. This cross-sectional study aimed to identify Salmonella and total bacterial count (TBC) contamination of cut pork sold in different outlets, and determine the potential factors leading to contamination. A total of 671 pork samples were collected from different retail channels in three provinces in Northern Vietnam. Hygiene conditions and practices at pork vending premises were also observed and recorded. Data analysis used descriptive statistics and regression analysis. Overall, Salmonella prevalence in retailed pork was 58.1%. Salmonella contamination in pork from traditional retail, modern retail and food services were 60.5%, 50.9% and 80.5%, respectively. Eighty percent and 68% of fresh pork in canteen and street food was contaminated with Salmonella. Only a small proportion of a subset of the pork samples (6.2%) tested met the Vietnamese standard requirement for TBC contamination. Average concentration of TBC in fresh pork in traditional retail, modern retail and food services were 6.51 (SD: 0.64), 6.38 (0.65), and 6.96 (0.85) LogCFU/g, respectively. Transport time, use of the same tools for pork and other types of meat, storage temperature, and environment hygiene are important factors that might affect microbial contamination. The findings underline the high level of microbial contamination, which requires practical interventions to improve food safety hygiene practices and behavior of pork retailers.
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Affiliation(s)
- Hai Hoang Tuan Ngo
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam; Department of Women's and Children's Health, Uppsala Global Health Research on Implementation and Sustainability, Uppsala University, Uppsala, Sweden.
| | - Luong Nguyen-Thanh
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam; University of Liege, Liege 4000, Belgium
| | - Phuc Pham-Duc
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam
| | - Sinh Dang-Xuan
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam; International Livestock Research Institute, Hanoi, Viet Nam
| | - Hang Le-Thi
- Center for Public Health and Ecosystem Research, Hanoi University of Public Health, Hanoi, Viet Nam
| | | | | | - Trang T H Le
- International Livestock Research Institute, Hanoi, Viet Nam
| | - Delia Grace
- International Livestock Research Institute, Nairobi, Kenya; Natural Resource Institute, University of Greenwich, Kent ME4 4TB, United Kingdom
| | - Fred Unger
- International Livestock Research Institute, Hanoi, Viet Nam
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Zhang X, Li Y, Sun J, Kan H, Wang Z, Xiang P. A preliminary study on the quality of street vended foods around a university in Kunming, China. Food Sci Nutr 2020; 8:6670-6679. [PMID: 33312550 PMCID: PMC7723222 DOI: 10.1002/fsn3.1959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 11/28/2022] Open
Abstract
The street vended foods (SVF) are very popular in China, particularly in highly adolescents populated regions such as schools. Food quality is a critical global issue, but there are few studies describe the quality assessment of SVF. In this study, the quality of SVF around a university in Kunming was evaluated, including the microbial quality, proximate composition, oil quality, and heavy metal content. Microbial results showed that the aerobic plate count (APC) and Escherichia coli (E. coli) counts ranged from 1.94 to 7.43 log CFU/g or ml, and 0.53 to 1.48 log CFU/g or ml, respectively. A portion of fried snack samples exceed the standard limit of acid value (AV) and peroxide value (POV), and the same result was observed in carbonyl group value (CGV), thiobarbituric acid (TBA) value, viscosity, and conductivity. The proximate composition of the fried snack samples varied widely, while the fat content was generally higher. The heavy metal analysis showed most samples met the safety standards, with the content of 12-51, 1-19, 12-73, and 11-88 μg/kg for As, Hg, Cd, and Pb, respectively. In conclusion, although the overall results of this study were satisfying, more attention should be given to the quality of SVF. Consequently, there is a need for additional measures to protect consumers, particularly young adults in college, from foodborne disease.
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Affiliation(s)
- Xuechun Zhang
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Yunqian Li
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Jian Sun
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Huan Kan
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Zhenxing Wang
- College of Life SciencesSouthwest Forestry UniversityKunmingChina
| | - Ping Xiang
- Institute of Environmental Remediation and Human HealthSouthwest Forestry UniversityKunmingChina
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Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Ayyash M, Karam L, Savvaidis IN, Holley R. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage. Int J Food Microbiol 2020; 337:108947. [PMID: 33181419 DOI: 10.1016/j.ijfoodmicro.2020.108947] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 10/15/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% and 2% v/v CA, CI or TH. The marinade with or without EOs was added to fresh chicken breast cubes inoculated with the foodborne pathogens. Afterward, marinated chicken "tawook" was stored at 4 and 10 °C covered with cling wrap to mimic chill and mild abuse storage conditions for up to 7 days. At 10 °C, the marinade decreased L. monocytogenes numbers on day 4 and 7 by about 2.4 log10 CFU/g as compared to unmarinated samples. Adding EOs to chicken tawook did not change L. monocytogenes numbers during storage at 4 and 10 °C. For Salmonella spp., the marinade decreased the numbers during 10 °C storage on day 4 and 7 by about 4.9 log10 CFU/g as compared to unmarinated samples. At 4 °C, EOs at 2% decreased Salmonella spp. on day 7 by 0.5 log10 CFU/g. One percent CI significantly decreased Salmonella by 1.5 log10 CFU/g, at day 4 of storage. At 10 °C, 1% CA, 2% CI, 1% and 2% TH decreased Salmonella spp. in the samples by 0.5 log10 CFU/g on day 7. The marinade decreased E. coli O157:H7 numbers on the chicken samples during 10 °C storage on day 4 and 7 by about 3.3 log10 CFU/g as compared to unmarinated samples. Regardless of storage day at 4 °C, EOs decreased E. coli O157:H7 populations in chicken tawook by ≤2.4 log10 CFU/g compared to samples without EOs, where the decrease was ≤1.4 log10 CFU/g. Moreover, no significant decrease in E. coli O157:H7 populations could be attributed to the addition of EOs in samples which were stored at 10 °C. Increasing the concentration of EOs from 1 to 2% seemed to have no significant effect in reducing the tested foodborne pathogen populations.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Dinesh Kumar Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Layal Karam
- Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box: 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina 45110, 20 Greece
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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14
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Prevalence of Microorganisms of Public Health Significance in Ready-to-Eat Foods Sold in Developing Countries: Systematic Review and Meta-Analysis. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8867250. [PMID: 33204678 PMCID: PMC7652633 DOI: 10.1155/2020/8867250] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 09/17/2020] [Accepted: 10/19/2020] [Indexed: 11/24/2022]
Abstract
Background The issue of microbial quality and safety of ready-to-eat foods has become a public health concern that needs to be addressed to protect the consumer's health. Contamination of ready-to-eat foods by enteric pathogens such as Escherichia coli, Salmonella, and Staphylococcus aureus bacteria is associated with potential health risks and can cause foodborne outbreaks. Thus, the systematic review and meta-analysis aimed at determining the overall evidence on the prevalence of microorganisms of public health significance in ready-to-eat foods based on previous studies. Methods The articles published from 2015 to 2020 were searched from multiple electronic databases such as PubMed, Google Scholar, MEDLINE, CINAHL, Science Direct, Web of Science, and the Directory of Open Access Journals. The JBI critical appraisal tool was applied to the included articles. To determine the heterogeneity among the included articles, I2 statistics were used while publication bias was evaluated using the visual funnel plot. A Forest plot using the random effect model for meta-analysis was used to estimate the pooled prevalence of E. coli, Salmonella, and S. aureus in ready to eat foods. Results The pooled prevalence of E. coli, Salmonella, and S. aureus in ready to eat foods was 33.8% (95% CI: 19.9, 51.2; Q value = 67.080, I2 = 89.56%), 26.0% (95% CI: 13.8, 43.6%; Q value = 83.67, I2 = 91.63%), and 46.3% (95% CI: 24.8, 69.4%, I2 = 94.9%), respectively. Conclusion The findings show that contamination of ready-to-eat foods with pathogenic microorganisms continues to be a public health risk. Thus, effective food hygiene and safety systems are necessary to protect the health of the consumers and the public as a whole.
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Soltan Dallal MM, Ehrampoush MH, Aminharati F, Dehghani Tafti AA, Yaseri M, Memariani M. Associations between climatic parameters and the human salmonellosis in Yazd province, Iran. ENVIRONMENTAL RESEARCH 2020; 187:109706. [PMID: 32485358 DOI: 10.1016/j.envres.2020.109706] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 05/12/2020] [Accepted: 05/18/2020] [Indexed: 05/19/2023]
Abstract
Salmonella is one of the most common causes of foodborne disease outbreaks in developing countries. Climatic factors such as temperature, rainfall, and relative humidity can directly increase the growth and spread of these pathogens. Therefore, the aim of this study was to investigate long-term temporal trends and seasonal patterns of Salmonella infections as well as evaluating the effects of demographic and climatic factors on the infection incidence in Yazd province, Iran during 2012-2015. The incidence of Salmonella infections was highest among patients with the age group of ≤5 years and peaked in summer, especially during June. Contrary to expectations, no significant associations were seen between the average monthly temperature, rainfall or humidity and incidence rate (IR) of salmonellosis. Interestingly, atmospheric dust hovering was significantly associated with an increased risk of salmonellosis. Transmission pathways of Salmonella spp. in communities should be considered as a complex ecological process that animal reservoirs, socio-economic factors, and lifestyle behaviors need to be addressed in future studies.
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Affiliation(s)
- Mohammad Mehdi Soltan Dallal
- Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran; Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hassan Ehrampoush
- Department of Environmental Health Engineering, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Farzaneh Aminharati
- Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Abbas Ali Dehghani Tafti
- Department of Health in Emergencies and Disasters, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mehdi Yaseri
- Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mojtaba Memariani
- Skin Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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16
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Wambui J, Njage PMK, Tasara T, Buys EM. Meta-Analysis and Meta-Regression Indicate Dynamic Prevalence and Moderators of Foodborne Pathogens in African Indigenous Fermented Milk. Microorganisms 2019; 7:microorganisms7110563. [PMID: 31739578 PMCID: PMC6921058 DOI: 10.3390/microorganisms7110563] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/29/2019] [Accepted: 11/01/2019] [Indexed: 11/16/2022] Open
Abstract
As more microbiological data for indigenous fermented milk (IFM) becomes available, concern about their microbial safety becomes eminent. Nonetheless, these data are highly fragmented, and a tool is required to integrate existing data and to provide a basis for data-driven decision making for IFM’s safety. Therefore, meta-analysis and meta-regression were conducted to estimate the prevalence of foodborne pathogens in IFM and to determine factors influencing the estimated values. Using Africa as a case, searches were systematically made for published data and relevant grey literature. Data from 18 studies in 15 countries were analyzed. Staphylococcus aureus (37%), pathogenic Escherichia coli (16%), Listeria monocytogenes (6%), and Salmonella spp. (3%) were the most prevalent pathogens with a pooled prevalence estimate of 12%. Heterogeneity among prevalence estimates was attributed to sampling point and microbial group but could be moderated by publication year, country cluster, and methods for microbial confirmation. The pooled prevalence estimates increased over time as more studies became available, whereby the odds were higher in studies from 2010 onwards than studies before 2010. From the analyses, S. aureus presented the greatest safety concern in African IFM. Future microbiological studies should take into consideration different IFM sampling points and advanced analytical methods to identify pathogens.
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Affiliation(s)
- Joseph Wambui
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
| | - Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800 Kongens Lyngby, Denmark;
| | - Taurai Tasara
- Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland;
| | - Elna Maria Buys
- Department of Consumer and Food Sciences, University of Pretoria, Lynwood Road, Pretoria 0002, South Africa
- Correspondence: (J.W.); (E.M.B.); Tel.: +41-44-635-86-51; Fax: +41-44-635-89-08 (J.W.)
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17
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Anihouvi DGH, Kpoclou YE, Assogba MF, Iko Afé OH, Lègba G, Scippo M, Hounhouigan DJ, Anihouvi VB, Mahillon J. Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin. J Food Saf 2019. [DOI: 10.1111/jfs.12731] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dona G. H. Anihouvi
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Louvain‐la‐Neuve Belgium
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Yénoukounmè E. Kpoclou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Mahunan F. Assogba
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Ogouyôm H. Iko Afé
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public HealthUniversity of Liège Liège Belgium
| | - Gertrude Lègba
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Marie‐Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public HealthUniversity of Liège Liège Belgium
| | - Djidjoho J. Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Victor B. Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Louvain‐la‐Neuve Belgium
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18
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Wang J, Sheng H, Xu W, Huang J, Meng L, Cao C, Zeng J, Meng J, Yang B. Diversity of Serotype, Genotype, and Antibiotic Susceptibility of Salmonella Prevalent in Pickled Ready-to-Eat Meat. Front Microbiol 2019; 10:2577. [PMID: 31781073 PMCID: PMC6861215 DOI: 10.3389/fmicb.2019.02577] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 10/24/2019] [Indexed: 11/13/2022] Open
Abstract
Pickled ready-to-eat meat (PRTEM) is a meat product that is treated with various seasonings and then cooked. PRTEM is a popular food consumed mostly in China and some Asian countries. Since this food is considered 'ready to eat', once it is contaminated by foodborne pathogens such as Salmonella, the prospect for significant morbidity, mortality, and immeasurable economic losses can occur. Here we investigated the prevalence and concentration of Salmonella in 107 PRTEM samples collected from Shaanxi, China during 2015-2016. Furthermore, we analyzed the serotype, antibiotic susceptibility, and presence of antibiotic resistance genes and amino acid mutations in 219 Salmonella isolates, followed by subtyping of 115 representative isolates. The average detection rate of Salmonella-positive PRTEM was 58.9%, and the average most probable number (MPN) of Salmonella in positive samples was 2.27 logMPN per gram of sample (range: 2.10-2.43). Ten serotypes were identified from the 219 Salmonella isolates, with S. Thompson (37.9%) and S. Indiana (20.5%) being predominant. The remaining serotypes were S. Typhi (7.8%), S. Typhimurium (7.3%), S. Mbandaka (6.9%), S. Albany (6.4%), S. Blockley (5.5%), S. Infantis (4.1%), S. Escanaba (3.2%), and S. Dusseldorf (0.5%). All isolates were resistant to ceftiofur (100%), while most of them were resistant to ciprofloxacin (99.1%), amoxicillin-clavulanic acid (97.7%), trimethoprim-sulfamethoxazole (96.4%), ampicillin (92.3%), sulfisoxazole (92.2%), tetracyclines (90.4%), and nalidixic acid (90.4%), respectively. A single mutation of Ser83Phe (27.1%) and double mutations of Ser83Phe-Asp87Gly (25.9%) in GyrA were detected in 85 isolates, whereas mutations of Thr57Ser (63.9%) and Ser80Arg (36.1%) in ParC were detected in 122 isolates. qnrB, oqxAB, aac(6')-Ib, and qnrA were present in 50 (22.8%), 48 (21.9%), 26 (11.9%), and 1 (0.5%) isolate(s), respectively. Pulse field gel electrophoresis results revealed that those isolates recovered from the same type of PRTEM or the same sampling place shared identical or similar DNA profiles, antibiotic resistance phenotypes, and even plasmid-mediated quinolone resistance encoding genes. The findings indicate that Salmonella is commonly prevalent in PRTEMs at high concentrations in Shaanxi, China. More attention should be paid to the processing and storage of this ready-to-eat food to prevent bacterial contamination and foodborne outbreaks.
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Affiliation(s)
- Jiawei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Huanjing Sheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Weili Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jinling Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Lingyuan Meng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenyang Cao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jianghong Meng
- Department of Nutrition and Food Science, Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, College Park, MD, United States
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Jeong J, Kim H, Seo KH. Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea. J Food Prot 2019; 82:955-962. [PMID: 31099597 DOI: 10.4315/0362-028x.jfp-18-113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
HIGHLIGHTS Extended holding time increases likelihood of illness in warmer than it does in cooler months. Split heating is less effective than continuous heating for inactivation of microbes. Longer holding times make meat more vulnerable to microbes.
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Affiliation(s)
- Jaewoon Jeong
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, South Korea
| | - Hyunsook Kim
- 2 Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, South Korea
| | - Kun-Ho Seo
- 1 Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul 05029, South Korea
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20
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Hull‐Jackson C, Mota‐Meira M, Adesiyun A. Bacteriological quality and the prevalence of Salmonellaspp. and E. coliO157:H7 in ready‐to‐eat foods from Barbados, WI. J Food Saf 2019. [DOI: 10.1111/jfs.12666] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Carol Hull‐Jackson
- School of Veterinary MedicineThe University of the West Indies Saint Augustine Trinidad and Tobago
| | - Marilaine Mota‐Meira
- Department of Biological and Chemical SciencesThe University of the West Indies Bridgetown Barbados
| | - Abiodun Adesiyun
- School of Veterinary MedicineThe University of the West Indies Saint Augustine Trinidad and Tobago
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21
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Abrahale K, Sousa S, Albuquerque G, Padrão P, Lunet N. Street food research worldwide: a scoping review. J Hum Nutr Diet 2018; 32:152-174. [DOI: 10.1111/jhn.12604] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- K. Abrahale
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - S. Sousa
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - G. Albuquerque
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - P. Padrão
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - N. Lunet
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Departamento de Ciências da Saúde Pública e Forenses e Educação Médica; Faculdade de Medicina da Universidade do Porto; Porto Portugal
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22
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Jahan M, Rahman M, Rahman M, Sikder T, Uson-Lopez RA, Selim ASM, Saito T, Kurasaki M. Microbiological safety of street-vended foods in Bangladesh. J Verbrauch Lebensm 2018. [DOI: 10.1007/s00003-018-1174-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Loukieh M, Mouannes E, Abou Jaoudeh C, Hanna Wakim L, Fancello F, Bou Zeidan M. Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality. J Food Saf 2018. [DOI: 10.1111/jfs.12455] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Myriam Loukieh
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Emilio Mouannes
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Chantal Abou Jaoudeh
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | - Lara Hanna Wakim
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
| | | | - Marc Bou Zeidan
- Faculty of Agricultural and Food Sciences; Holy Spirit University of Kaslik; Jounieh Lebanon
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24
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Paudyal N, Anihouvi V, Hounhouigan J, Matsheka MI, Sekwati-Monang B, Amoa-Awua W, Atter A, Ackah NB, Mbugua S, Asagbra A, Abdelgadir W, Nakavuma J, Jakobsen M, Fang W. Prevalence of foodborne pathogens in food from selected African countries - A meta-analysis. Int J Food Microbiol 2017; 249:35-43. [PMID: 28271855 DOI: 10.1016/j.ijfoodmicro.2017.03.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/14/2017] [Accepted: 03/04/2017] [Indexed: 10/20/2022]
Abstract
Food safety information in the African region is insufficient and fragmented due to lack of surveillance, documentation and reporting, thereby resulting in inefficient utilization of resources, duplication of activities, and lack of synergy among the countries of the region. This paper reviews the prevalence of foodborne pathogens in seven African countries (Benin, Botswana, Ghana, Kenya, Nigeria, Sudan and Uganda) from papers in regional or international journals published between January 2000 and December 2015. One hundred and sixteen publications that dealt with food microbiology were reviewed for general analysis, while 66 papers on contamination of pathogenic bacteria were used for meta-analysis of prevalence. The food items were split into two categories: raw foods and ready-to-eat (RTE) foods (including street food and beverages) for meta-analysis. Majority of the reviewed studies (67.2%, 78/116) dealt with food of animal origin: 38.8% for meat and eggs, 17.2% for dairy products and 11.2% for aquatic products. Only 8.6% examined foods of plant origin (fruits and vegetables). The remaining 24.1% was the composite RTE food and beverages. Enterobacteriaceae, Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes were the most frequently reported organisms in those studies. Although the data were highly heterogeneous, a striking feature is high prevalence of the major pathogens in RTE foods, almost as high as in raw foods. E. coli averaged at 37.6% in raw foods and 31.6% in RTE foods. The corresponding prevalence for Salmonella was 19.9% vs 21.7%; S. aureus, 27.8% vs 25.1% and L. monocytogenes, 19.5% vs 6.7%. The average prevalence of foodborne pathogens in these countries was 34.2% (29.0-39.3%). Differences in food types as well as non-uniform protocols for sampling and identification might have contributed to high heterogeneity (I2 >97%) although some high prevalence data could be factual with extensive varieties of raw and RTE foods. Need for improved hygienic practices in handling of raw or RTE foods are suggested. Implementation of surveillance programs that use uniform laboratory protocols across the region could give homogeneous results.
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Affiliation(s)
- Narayan Paudyal
- Institute of Preventive Veterinary Medicine, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Victor Anihouvi
- Faculty of Agronomic Science, University of Abomey-Calavi, Jerico, Cotonou, Benin
| | - Joseph Hounhouigan
- Faculty of Agronomic Science, University of Abomey-Calavi, Jerico, Cotonou, Benin
| | | | | | - Wisdom Amoa-Awua
- Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana
| | - Amy Atter
- Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana
| | - Nina Bernice Ackah
- Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana
| | - Samuel Mbugua
- Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya
| | - Agnes Asagbra
- Biotechnology Department of the Federal Institute of Industrial Research, Oshodi, Nigeria
| | | | - Jesca Nakavuma
- College of Veterinary Medicine, Animal Resources and Biosecurity, Makerere University, Kampala, Uganda
| | - Mogens Jakobsen
- Department of Food Science, University of Copenhagen, 1017 Copenhagen, Denmark.
| | - Weihuan Fang
- Institute of Preventive Veterinary Medicine, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
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25
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Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Ananchaipattana C, Bari ML, Inatsu Y. Bacterial Contamination into Ready-to-Eat Foods Sold in Middle Thailand. Biocontrol Sci 2016; 21:225-230. [PMID: 28003629 DOI: 10.4265/bio.21.225] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Bacterial contamination in ready-to-eat (RTE) foods prepared and sold by small businesses in middle Thailand was surveyed. The 135 samples were randomly purchased from open markets and supermarkets in Bangkok and Pathum Thani provinces during May 2013 to February 2015. The results indicated that the rate of contamination in cooked pork, chicken meat and cooked aquatic items were 13/39 (33%), 18/45 (40%) and 14/57 (25%), respectively and the rate of bacterial contamination of collected samples from open market and supermarket were 26/67 (39%) and 19/68 (27%), respectively. Therefore, no statistically significant difference of contamination rate between two kinds of market or among three categories of food. The most contaminated pathogenic bacteria was Staphylococcus aureus 27/135 (20%) while that of Salmonella spp. was the lowest 5/135 (4%) in each categories of collected food samples. Implementation of suitable hygienic practices in the small food businesses are thought to be required to reduce the risk of foodborne illnesses caused by the consumption of RTE foods sold in middle Thailand.
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Affiliation(s)
- Chiraporn Ananchaipattana
- Department of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi
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Asiegbu CV, Lebelo SL, Tabit FT. The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Wu CC, Bao LJ, Guo Y, Li SM, Zeng EY. Barbecue Fumes: An Overlooked Source of Health Hazards in Outdoor Settings? ENVIRONMENTAL SCIENCE & TECHNOLOGY 2015; 49:10607-10615. [PMID: 26259039 DOI: 10.1021/acs.est.5b01494] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Barbecuing or charcoal-grilling has become part of popular outdoor recreational activities nowadays; however, potential human health hazards through outdoor exposure to barbecue fumes have yet to be adequately quantified. To fill this knowledge gap, atmospheric size-fractioned particle and gaseous samples were collected near an outdoor barbecuing vendor stall (along with charcoal-grilled food items) in Xinjiang of Northwest China with a 10-stage micro-orifice uniform deposit impactor and a polyurethane foam (PUF) sampler and were analyzed for particulate matter and polycyclic aromatic hydrocarbons (PAHs). Exposure to PAHs through inhalation and dermal contact by adult consumers who spent 1 h per day near a charcoal-grilling vendor for a normal meal (lunch or dinner) amounted to a BaP equivalent (BaPeq) dosage of 3.0-77 ng day(-1) (inhalation: 2.8-27 ng day(-1) of BaPeq; dermal contact: 0.2-50 ng day(-1) of BaPeq), comparable to those (22-220 ng day(-1) of BaPeq) from consumer exposure through the consumption of charcoal-grilled meat, assumed to be at the upper limit of 50-150 g. In addition, the potential health risk was in the range of 3.1 × 10(-10) to 1.4 × 10(-4) for people of different age groups with inhalation and dermal contact exposure to PAHs once a day, with a 95% confidence interval (7.2 × 10(-9) to 1.2 × 10(-5)) comparable to the lower limit of the potential cancer risk range (1 × 10(-6) to 1 × 10(-4)). Sensitivity analyses indicated that the area of dermal contact with gaseous contaminants is a critical parameter for risk assessment. These results indicated that outdoor exposure to barbecue fumes (particularly dermal contact) may have become a significant but largely neglected source of health hazards to the general population and should be well-recognized.
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Affiliation(s)
- Chen-Chou Wu
- State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China
- University of Chinese Academy of Sciences , Beijing 100049, China
| | - Lian-Jun Bao
- State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China
| | - Ying Guo
- School of Environment and Guangzhou Key Laboratory of Environmental Exposure and Health, Jinan University , Guangzhou 510632, China
| | - Shao-Meng Li
- Air Quality Research Division, Environment Canada , 4905 Dufferin Street, Toronto, Ontario M3H 5T4, Canada
| | - Eddy Y Zeng
- State Key Laboratory of Organic Geochemistry, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences , Guangzhou 510640, China
- School of Environment and Guangzhou Key Laboratory of Environmental Exposure and Health, Jinan University , Guangzhou 510632, China
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29
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Campos J, Gil J, Mourão J, Peixe L, Antunes P. Ready-to-eat street-vended food as a potential vehicle of bacterial pathogens and antimicrobial resistance: An exploratory study in Porto region, Portugal. Int J Food Microbiol 2015; 206:1-6. [DOI: 10.1016/j.ijfoodmicro.2015.04.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 04/07/2015] [Accepted: 04/08/2015] [Indexed: 01/28/2023]
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30
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Ashraf SH, Azza SMA, Afaf MEE, Magdy AB, Seham AI. Prevalence of some food poisoning bacteria in local and imported retail pork by-products in Egyptian markets. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajmr2015.7552] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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31
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L KM, Z AK, R WO, R F, Rosette KAM, Koto. Microbiological quality of food sold by street vendors in Kisangani, Democratic Republic of Congo. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2015.1263] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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32
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Cardinale E, Abat C, Bénédicte C, Vincent P, Michel R, Muriel M. SalmonellaandCampylobacterContamination of Ready-to-Eat Street-Vended Pork Meat Dishes in Antananarivo, Madagascar: A Risk for the Consumers? Foodborne Pathog Dis 2015; 12:197-202. [DOI: 10.1089/fpd.2014.1864] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Eric Cardinale
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Sainte Clotilde, La Réunion, France
- Institut National de la Recherche Agronomique, Sainte Clotilde, La Réunion, France
- Centre de Recherche et de Veille sur les Maladies Émergentes dans l'Océan Indien, Plateforme de Recherche CYROI (Cyclotron Réunion Océan Indien), La Réunion, France
| | - Cédric Abat
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Sainte Clotilde, La Réunion, France
- Institut National de la Recherche Agronomique, Sainte Clotilde, La Réunion, France
| | | | - Porphyre Vincent
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR SELMET (Systèmes d'Elevages Méditerranéens et Tropicaux), Saint Pierre, La Réunion, France
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33
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Tanih NF, Sekwadi E, Ndip RN, Bessong PO. Detection of pathogenic Escherichia coli and Staphylococcus aureus from cattle and pigs slaughtered in abattoirs in Vhembe District, South Africa. ScientificWorldJournal 2015; 2015:195972. [PMID: 25811040 PMCID: PMC4354961 DOI: 10.1155/2015/195972] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Accepted: 01/26/2015] [Indexed: 01/31/2023] Open
Abstract
Pathogenic food-borne bacteria have been associated with severe morbidity and mortality in humans and animals. This study was aimed at determining the prevalence of Staphylococcus aureus, Salmonella spp., and Escherichia coli present in cattle and pigs slaughtered in selected abattoirs in Vhembe District and at determining the susceptibility of the isolates to antibiotics. A total of 176 swab samples (28 cattle and 16 pigs) of the rump, flank, brisket, and neck of the animals were analyzed using standard microbiological methods. E. coli isolates were genotyped to detect pathogenic strains. Of the 176 samples, 104 (67.5%) were positive for E. coli and 50 (32.5%) for S. aureus. There was no statistically significant difference (P > 0.05) in the isolation rate from the different animal parts or abattoirs. Overall, 14/104 (13.46%) of the E. coli isolates were pathogenic strains which included enteropathogenic E. coli (EPEC) (bfpA) 1.9%, enterotoxigenic E. coli (ETEC) (LT) 3.8%, and enteroaggregative E. coli (EAEC) (aaiC) 7.6%. E. coli isolates were resistant (100%) to vancomycin and bacitracin. S. aureus (100%) were resistant to oxacillin and nalidixic acid. The presence of resistant strains of these bacteria in food of animal origin could serve as important vehicles transmitting these bacteria to humans. This finding is of epidemiological significance.
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Affiliation(s)
- Nicoline F. Tanih
- HIV/AIDS & Global Health Research Programme, Department of Microbiology, University of Venda, Thohoyandou 0950, South Africa
| | - Eunice Sekwadi
- HIV/AIDS & Global Health Research Programme, Department of Microbiology, University of Venda, Thohoyandou 0950, South Africa
| | - Roland N. Ndip
- Department of Microbiology and Parasitology, Faculty of Science, University of Buea, Buea, Cameroon
- Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa
| | - Pascal O. Bessong
- HIV/AIDS & Global Health Research Programme, Department of Microbiology, University of Venda, Thohoyandou 0950, South Africa
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Abdallah M, Benoliel C, Drider D, Dhulster P, Chihib NE. Biofilm formation and persistence on abiotic surfaces in the context of food and medical environments. Arch Microbiol 2014; 196:453-72. [PMID: 24744186 DOI: 10.1007/s00203-014-0983-1] [Citation(s) in RCA: 167] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 03/19/2014] [Accepted: 03/31/2014] [Indexed: 11/30/2022]
Abstract
The biofilm formation on abiotic surfaces in food and medical sectors constitutes a great public health concerns. In fact, biofilms present a persistent source for pathogens, such as Pseudomonas aeruginosa and Staphylococcus aureus, which lead to severe infections such as foodborne and nosocomial infections. Such biofilms are also a source of material deterioration and failure. The environmental conditions, commonly met in food and medical area, seem also to enhance the biofilm formation and their resistance to disinfectant agents. In this regard, this review highlights the effect of environmental conditions on bacterial adhesion and biofilm formation on abiotic surfaces in the context of food and medical environment. It also describes the current and emergent strategies used to study the biofilm formation and its eradication. The mechanisms of biofilm resistance to commercialized disinfectants are also discussed, since this phenomenon remains unclear to date.
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Affiliation(s)
- Marwan Abdallah
- Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), IUT A/Polytech'Lille, Université de Lille1-Science et Technologies, Avenue Paul Langevin, 59655, Villeneuve d'Ascq Cedex, France
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