Home hygiene: a risk approach

Transfer rates of Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate impacted by macronutrient composition of food inks in 3D food printing systems

3D food printers (3DFPs) allow for the customization of the physiochemical properties of foods in new ways. Transfer kinetics of foodborne pathogens between surfaces and food inks have not been evaluated in 3DFPs. This study aimed to determine if the macromolecular composition of food inks would impact the transfer rate of foodborne pathogens from the stainless steel food ink capsule to the 3D printed food. Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus (TuV), were inoculated onto the interior surface of stainless steel food ink capsules and dried for 30 min. Subsequently, 100 g of one of the following prepared food inks was extruded: (1) pure butter, (2) a powdered sugar solution, (3) a protein powder solution, and (4) a 1:1:1 ratio of all three macromolecules. Pathogen enumeration was completed for both the soiled capsules and the printed food products and resulting transfer rates were estimated using a generalized linear model with quasibinomial errors. A significant two-way interaction effect was found between microorganism type and food ink type (P = 0.0002). Tulane virus was typically transferred the most, and no significant differences between L. monocytogenes and S. Typhimurium were observed for any food matrix or across food matrices. Among food matrices, the complex mixture transferred fewer microorganisms in all instances, while butter, protein, and sugar were all statistically indistinguishable. This research seeks to further develop the field of 3DFP safety and to advance the understanding of the role of macromolecular composition in pathogen transfer kinetics, which have not previously been explored in pure matrices.

Design of vestibules as transitional spaces in infection control: Necessity of working space changes to cope with communicable infections

BACKGROUND: After the spread of infectious diseases, people stay at home as a shelter space to be safe and sound. Current homes and work spaces have shown not to be a good environment for health and hygiene. During different crises of infectious diseases, architects and designers analyze the needs for change and evolve of environments to achieve a suitable design that prevents the spread of pathogens. OBJECTIVES: This proper design should help improve people’s living standards and mental health in terms of functionality and environmental psychology. METHODS: In the traditional architecture of some countries, such as Canada, Japan, and Iran, the vestibule has provided some possibility of separating the external and internal space. The design of the intermediate space with the appropriate scale of today’s buildings at the entrance can create a filter between the indoor and outdoor environments by dividing these spaces. RESULTS: The use of intermediate space by modern technology can prevent the transfer of viral infection into the interior of the building. This can be done by removing the virus from clothes, changing or covering shoes, disinfecting equipment, separating infected items, and creating proper ventilation in the intermediate space so that microorganisms cannot be transferred into the safe environment. CONCLUSIONS: In this paper, we looked at the architectural design in a new light to have a healthier life and more security, by inspiration of the patterns in traditional architecture and the human body.

Mobile Colistin Resistance (mcr) Genes in Cats and Dogs and Their Zoonotic Transmission Risks

Background: Pets, especially cats and dogs, represent a great potential for zoonotic transmission, leading to major health problems. The purpose of this systematic review was to present the latest developments concerning colistin resistance through mcr genes in pets. The current study also highlights the health risks of the transmission of colistin resistance between pets and humans. Methods: We conducted a systematic review on mcr-positive bacteria in pets and studies reporting their zoonotic transmission to humans. Bibliographic research queries were performed on the following databases: Google Scholar, PubMed, Scopus, Microsoft Academic, and Web of Science. Articles of interest were selected using the PRISMA guideline principles. Results: The analyzed articles from the investigated databases described the presence of mcr gene variants in pets including mcr-1, mcr-2, mcr-3, mcr-4, mcr-5, mcr-8, mcr-9, and mcr-10. Among these articles, four studies reported potential zoonotic transmission of mcr genes between pets and humans. The epidemiological analysis revealed that dogs and cats can be colonized by mcr genes that are beginning to spread in different countries worldwide. Overall, reported articles on this subject highlight the high risk of zoonotic transmission of colistin resistance genes between pets and their owners. Conclusions: This review demonstrated the spread of mcr genes in pets and their transmission to humans, indicating the need for further measures to control this significant threat to public health. Therefore, we suggest here some strategies against this threat such as avoiding zoonotic transmission.

Owners' perception of acquiring infections through raw pet food: a comprehensive internet-based survey

There has been concerns related to the risk of bacterial contamination from raw pet food to humans, but research is still scarce. The purpose of this cross-sectional study was to use a worldwide internet survey-based data to evaluate the impact of raw pet foods on human health from the owners' experience. From 16 475 households, 0.2 per cent (n=39) reported having had a transmission of pathogen from the raw pet food to a human family member during the time that raw feeding had been used in the household. Only in three of those households the same pathogen that was found in the human sample was analysed and confirmed also in the raw pet food (0.02 per cent of all data). Moreover, 0.1 per cent (n=24) reported suspecting that a disease could have been transmitted to a human from the pet food. Feeding salmon and turkey, using more than 50 per cent of the diet as raw foods and preparing the raw food in the same place and utensils as the family foods all had negative association with infections. Having 2 to 6 year-old children living in the household was associated with more infections, although adults were the most frequently infected.

Underestimated Risks of Infantile Infectious Disease from the Caregiver's Typical Handling Practices of Infant Formula

The impact on infant caregiver as a reservoir of pathogens has not been exploited with perspective to powdered infant formula (PIF). Here we reveal novel route of pathogen transfer through hand-spoon-PIF unexpectedly occurred by even typical practices of caregivers, handling of PIF and storage of feeding-spoon in PIF container. Hand-spoon-PIF contamination route was simulated to analyze the transfer and subsequent survival of pathogens. Major pathogens associated with infantile fatal diseases (Cronobacter sakazakii, Salmonella enterica, Staphylococcus aureus) were readily transmitted to PIF from skin (3−6 log CFU/hand) via spoons following long-term survival of transferred pathogens (3 weeks; use-by date of PIF) as the excessive level of infectious dose, highlighting direct onset of diseases. Low bacterial load on skin (ca. 1 log CFU/hand) could prevent cross-contamination of PIF, however, at least 72 h survival of transferred pathogen on spoons demonstrated the probability on re-contamination of PIF. To our knowledge, this is the first study to investigate the cross-contamination of utensils in contact with powdered-foods. Bacterial load on hands is the key determinant of pathogen transfer and the extent of risk are species-dependent. These evidential results redefine risk of caregivers’ practices and facilitate incorporation of cross-contamination into risk-assessment as underestimated route of infection.

Contamination of knives and graters by bacterial foodborne pathogens during slicing and grating of produce

Poor hygiene and improper food preparation practices in consumers' homes have previously been demonstrated as contributing to foodborne diseases. To address potential cross-contamination by kitchen utensils in the home, a series of studies was conducted to determine the extent to which the use of a knife or grater on fresh produce would lead to the utensil's contamination with Escherichia coli O157:H7 or Salmonella enterica. When shredding inoculated carrots (ca. 5.3 log CFU/carrot), all graters became contaminated and the number of E. coli O157:H7 present on the utensil was significantly greater than Salmonella (p < 0.05). Contamination of knives after slicing inoculated produce (4.9-5.4 log CFU/produce item) could only be detected by enrichment culture. After slicing tomatoes, honeydew melons, strawberries, cucumbers, and cantaloupes, the average prevalence of knife contamination by the two pathogens was 43%, 17%, 15%, 7%, and 3%, respectively. No significant increase in the incidence or level of contamination occurred on the utensils when residues were present (p > 0.05); however, subsequent contamination of 7 produce items processed with the contaminated utensils did occur. These results highlight the necessity of proper sanitization of these utensils when used in preparation of raw produce.

Study of the antibacterial activity in the gas phase of a chemical formulation for household waste management

The aim of this study was to formulate a product (microbicide mixture) that could slow down the bacterial proliferation during the storage of household waste. We used harmless and natural components, known for their antimicrobial properties, in the liquid phase at direct contact with the microbes. The antimicrobial activity of the microbicide mixture formulated was evaluated over a range of concentration in two types of tests, in the liquid and in the gas phase. Once the efficacy of antimicrobial agent in the liquid phase in direct contact with the microbe (Escherichia coli) was confirmed, we adopted a new approach to evaluate the effect of the vapour phase both on the microbes' growth and on its duration. Here, we show that the perfect combination that gives rise to an antimicrobial mixture useful to control microbial growth (Staphylococcus aureus, Escherichia coli, Debaryomyces hansenii or Penicillium citrinum) up to 4 weeks is the one between more volatile agents (2-propanol and limonene) and a less volatile agent (cinnamaldehyde). The pleasant smell as well as the synergic antibacterial and antifungal function of the natural components of this mixture makes it attractive in domestic waste management.

SIGNIFICANCE AND IMPACT OF THE STUDY

The novelty of this work is two-fold: on the one hand, to test various antimicrobial components of different volatility in a single microbicide mixture, and on the other, to study antimicrobial activity in the gas phase, other than the liquid phase. While previous authors tested the components individually as antimicrobial agents in the liquid phase at direct contact with the microbes, we tested them altogether as a mixture both in the liquid and in gas phase. The aim of this study was to disinfect small environments, such as garbage containers, by favouring the diffusion of the vapour phase to avoid the growth of microbes. This study proposes a new approach in the management and storage of household waste by inhibiting bacterial proliferation in the garbage can.

Personal hygiene among military personnel: developing and testing a self-administered scale

OBJECTIVE

Good personal hygiene (PH) behavior is recommended to prevent contagious diseases, and members of military forces may be at high risk for contracting contagious diseases. The aim of this study was to develop and test a new questionnaire on PH for soldiers.

METHODS

Participants were all male and from different military settings throughout Iran. Using a five-stage guideline, a panel of experts in the Persian language (Farsi) developed a 21-item self-administered questionnaire. Face and content validity of the first-draft items were assessed. The questionnaire was then translated and subsequently back-translated into English, and both the Farsi and English versions were tested in pilot studies. The consistency and stability of the questionnaire were tested using Cronbach's alpha and the test-retest strategy. The final scale was administered to a sample of 502 military personnel. Explanatory and confirmatory factor analyses evaluated the structure of the scale. Both the convergent and discriminative validity of the scale were also determined.

RESULTS

Cronbach's alpha coefficients were >0.85. Principal component analysis demonstrated a uni-dimensional structure that explained 59 % of the variance in PH behaviors. Confirmatory factor analysis indicated a good fit (goodness-of-fit index = 0.902; comparative fitness index = 0.923; root mean square error of approximation = 0.0085).

CONCLUSIONS

The results show that this new PH scale has solid psychometric properties for testing PH behaviors among an Iranian sample of military personnel. We conclude that this scale can be a useful tool for assessing PH behaviors in military personnel. Further research is needed to determine the scale's value in other countries and cultures.

Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods

Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments. Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces. In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.

[Risk of infection in the home environment. Plea for a new risk assessment]

Within the last two decades risks posed by infectious diseases outside of hospitals and nursing homes had no high significance in the public perception. The home environment is regarded as a save shelter from infectious risks. In the mean time there have been dramatic socio-demographic, health policy and technological changes which have increased infectious risks outside medical facilities. In Germany up to 1.4 million people with multiple morbidities are nursed at home. Technological changes with the aim to protect the environment, like reduction of water temperature and water volumes in washing processes has lowered the efficacy to control pathogens. Thus it is time to revise the process of risk assessment in which not only aspects of environmental protection but also those of health protection must be taken into account. The article gives an overview of new risks and epidemiological changes and discusses the necessity of a new risk assessment and risk management approach which hopefully will lead to a changing paradigm.

Recontamination as a source of pathogens in processed foods

Food products that have been submitted to an adequate heat-treatment during processing are free of vegetative pathogens and, depending on the treatments, of sporeformers and are generally regarded as safe. Processed products such as pâté, ice cream, infant formulae and others have nevertheless been responsible for food-borne illnesses. Thorough epidemiological investigations of several of these outbreaks have demonstrated that the presence of vegetative pathogens such as Salmonella spp. or Listeria monocytogenes in the consumed products was frequently due to post-process recontamination. The majority of studies on pathogens in foods are devoted to investigations on their presence in raw materials or on their growth and behaviour in the finished products. Reference to recontamination is, however, only made in relatively few publications and very little is published on the sources and routes of these pathogens into products after the final lethal processing step. The investigation of an outbreak, including epidemiological studies and typing of strains, is very useful to trace the origin and source of the hazard. Published data demonstrate that the presence of pathogens in the vicinity of unprotected product in processing lines represents a significant risk of recontamination. Microbiological Risk Assessment studies can be conducted as part of governmental activities determining appropriate protection levels for populations. Although recontamination has been identified as a relevant cause of food incidences, it is often not considered in such studies. This paper advocates that an effort should be made to develop our knowledge and information on recontamination further and start using it systematically in the exposure assessment part of Microbiological Risk Assessment studies.