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Fua’di MT, Er B, Lee S, Chan PP, Khoo J, Tan D, Li H, Muhammad IR, Raj P, Kurupatham L, Lee V, Tan LK, Chan JSH, Li A, Aung KT. Characteristics of Gastroenteritis Outbreaks Investigated in Singapore: 2018-2021. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2024; 21:64. [PMID: 38248529 PMCID: PMC10815581 DOI: 10.3390/ijerph21010064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 01/23/2024]
Abstract
There is a need to study the characteristics of outbreaks via Singapore's outbreak surveillance system to understand and identify the gaps in food safety for targeted policy interventions due to the increasing trend in gastroenteritis outbreaks and consequential increase in foodborne-related deaths and economic burden on public health systems worldwide. A total of 171 gastroenteritis outbreaks were investigated in Singapore from January 2018 to December 2021. This study analyzed the annual trend of investigated gastroenteritis outbreaks, the proportion of outbreaks by implicated sources of food, and the proportion of the type of pathogens identified from human cases, food samples, and environmental swabs collected from outbreak investigations. Among the foodborne gastroenteritis outbreaks (n = 121) investigated in Singapore, approximately 42.1% of the outbreaks had food prepared by caterers, 14.9% by restaurants, and 12.4% had food prepared by in-house kitchens. Clostridium perfringens and Salmonella were the most common causative pathogens in foodborne outbreaks throughout the analysis period. The food samples and environmental swabs collected were mostly detected for Bacillus cereus. Norovirus was the most common causative pathogen in non-foodborne outbreaks and was mainly attributable to preschools. This highlights the importance of monitoring and educating the catering industry and preschools to prevent future outbreaks.
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Affiliation(s)
- Muhd Tarmidzi Fua’di
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Benjamin Er
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Sylvester Lee
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Pei Pei Chan
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Joanna Khoo
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Desmond Tan
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Huilin Li
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Imran Roshan Muhammad
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Pream Raj
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Lalitha Kurupatham
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Vernon Lee
- Communicable Disease Division, Ministry of Health, Singapore 169854, Singapore; (S.L.); (P.P.C.); (I.R.M.); (P.R.); (V.L.)
| | - Li Kiang Tan
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
| | - Joanne Sheot Harn Chan
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore
| | - Angela Li
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore
| | - Kyaw Thu Aung
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Techquest, Singapore 609919, Singapore; (M.T.F.); (B.E.); (J.K.); (D.T.); (H.L.); (L.K.T.); (J.S.H.C.); (A.L.)
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Singapore
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore
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Abstract
Food safety is a fundamental right in modern societies. One of the most pressing problems nowadays is the provenance of food and food-related products that citizens consume, mainly due to several food scares and the globalization of food markets, which has resulted in food supply chains that extend beyond nations or even continent boundaries. Food supply networks are characterized by high complexity and a lack of openness. There is a critical requirement for applying novel techniques to verify and authenticate the origin, quality parameters, and transfer/storage details associated with food. This study portrays an end-to-end approach to enhance the security of the food supply chain and thus increase the trustfulness of the food industry. The system aims at increasing the transparency of food supply chain monitoring systems through securing all components that those consist of. A universal information monitoring scheme based on blockchain technology ensures the integrity of collected data, a self-sovereign identity approach for all supply chain actors ensures the minimization of single points of failure, and finally, a security mechanism, that is based on the use of TinyML’s nascent technology, is embedded in monitoring devices to mitigate a significant portion of malicious behavior from actors in the supply chain.
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Wittry BC, Holst MM, Anderberg J, Hedeen N. Operational Antecedents Associated with Clostridium perfringens Outbreaks in Retail Food Establishments, United States, 2015-2018. Foodborne Pathog Dis 2022; 19:209-216. [PMID: 35006004 PMCID: PMC10025997 DOI: 10.1089/fpd.2021.0068] [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] [Indexed: 11/12/2022] Open
Abstract
Clostridium perfringens is a common foodborne pathogen, frequently associated with improper cooking, and cooling or reheating of animal products. The U.S. Food and Drug Administration Food Code outlines proper food preparation practices to prevent foodborne outbreaks; however, retail food establishments continue to have C. perfringens outbreaks. We qualitatively analyzed responses to two open-ended questions from the National Environmental Assessment Reporting System (NEARS) to understand patterns of unique circumstances in the retail food establishment that precede a C. perfringens outbreak. We identified three environmental antecedents, with three subcategories, to create nine operational antecedents to help explain why a C. perfringens outbreak occurred. Those antecedents included factors related to (1) people (a lack of adherence to food safety procedures, a lack of food safety culture, and no active managerial control), (2) processes (increased demand, a process change during food preparation, and new operations), and (3) equipment (not enough equipment, malfunctioning cold-holding equipment, and holding equipment not used as intended). We recommend that food establishments support food safety training and certification programs and adhere to a food safety management plan to reduce errors made by people and processes. Retail food establishments should conduct routine maintenance on equipment and use only properly working equipment for temperature control. They also should train workers on the purpose, use, and functionality of the equipment.
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Affiliation(s)
- Beth C Wittry
- Centers for Disease Control and Prevention, National Center for Environmental Health, Atlanta, Georgia, USA
| | - Meghan M Holst
- Centers for Disease Control and Prevention, National Center for Environmental Health, Atlanta, Georgia, USA
| | - Janet Anderberg
- Food Safety Program, Washington State Department of Health, Olympia, Washington, USA
| | - Nicole Hedeen
- Environmental Health Division, Minnesota Department of Health, St. Paul, Minnesota, USA
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Xu W, Zhang H, Hu Z, Miao Z, Zhang Y, Wang H. Prevalence and multilocus sequence typing of Clostridium perfringens isolated from retail chicken products and diseased chickens in Tai'an region, China. Vet Med Sci 2021; 7:2339-2347. [PMID: 34535963 PMCID: PMC8604123 DOI: 10.1002/vms3.616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Background Clostridium perfringens is an important zoonotic microorganism, which can cause diseases in animals and humans under suitable conditions. Contamination of C. perfringens in chicken products has been reported worldwide, but the genetic diversity and relationship of isolates were seldom analyzed. Objectives The current study was undertaken to investigate the prevalence of C. perfringens from retail chicken products and sick chickens with suspected necrotic enteritis (NE) in Tai'an area, China. Methods In total, 295 samples were collected from Tai'an large poultry retail market and veterinary hospital in 2018, then the isolates were tested for toxin genes, drug resistance and multilocus sequence typing (MLST). Results Overall, 138 (46.78%) samples were determined to be positive for C. perfringens, and 99.37% of the isolates were identified as C. perfringens type A, with the remaining isolates being type F; 18.99% of the isolates were positive for cpb2 gene. Antimicrobial susceptibility testing revealed that 52.27% of the isolates from poultry retail market and diseased chickens showed multiple antibiotic resistance. MLST results showed that 50 analyzed isolates can be divided into 39 sequences types (STs), clustered in three clonal complexes (CCs) and 23 singletons. Although most of the isolates belong to type A, considerable genetic diversity can be observed, with the Simpson's diversity index up to 0.9181. MLST results and phylogenetic analysis showed that a portion of the isolates from humans and chickens were assigned to the same clusters in the phylogenetic tree or found to be in the same CCs, indicating the chicken isolates and the human isolates are related in certain stratification. Conclusions This study showed that the contamination rate of C. perfringens in the local retail chicken products was relatively high. Most of the isolates exhibit broad‐spectrum antimicrobial resistance. The high antibiotic resistance of C. perfringens isolates and the relationship between isolates from human and chicken indicated potential public health risks.
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Affiliation(s)
- Wenping Xu
- Shandong Provincial Engineering Technology Research Center of Animal Disease Control and Prevention, Tai'an, Shandong Agricultural University, China.,Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Tai'an, Shandong Agricultural University, China
| | - Huining Zhang
- Shandong Provincial Engineering Technology Research Center of Animal Disease Control and Prevention, Tai'an, Shandong Agricultural University, China.,Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Tai'an, Shandong Agricultural University, China
| | - Zixin Hu
- Shandong Provincial Engineering Technology Research Center of Animal Disease Control and Prevention, Tai'an, Shandong Agricultural University, China.,Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Tai'an, Shandong Agricultural University, China
| | - Zengmin Miao
- School of Life Sciences, Shandong First Medical University, Tai'an, China
| | - Yuanrui Zhang
- Shandong Provincial Engineering Technology Research Center of Animal Disease Control and Prevention, Tai'an, Shandong Agricultural University, China.,Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Tai'an, Shandong Agricultural University, China
| | - Hairong Wang
- Shandong Provincial Engineering Technology Research Center of Animal Disease Control and Prevention, Tai'an, Shandong Agricultural University, China.,Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Tai'an, Shandong Agricultural University, China
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5
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Smith CJ, Olszewska MA, Diez-Gonzalez F. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken. Int J Food Microbiol 2021; 347:109193. [PMID: 33836443 DOI: 10.1016/j.ijfoodmicro.2021.109193] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/09/2021] [Accepted: 03/24/2021] [Indexed: 12/27/2022]
Abstract
Current consumer preferences for both clean label food ingredients and convenience-based foods has provided a unique opportunity to explore the application of novel natural food preservatives in sous vide products. The anaerobic environment and relatively low thermal processing of the sous vide process creates a favorable environment for the survival, germination, and outgrowth of spore-forming bacterium Clostridium perfringens. The aim of this study was to identify effective novel natural ingredient formulations against C. perfringens and apply them within a vacuum-sealed sous vide chicken model exposed to abusive storage and chilling conditions. Among six commercial vinegar-based formulations, liquid vinegar with citrus extract (CE; 1.0%) and with lemon juice concentrate (LJC; 1.5%) were identified as the most effective at inhibiting three individual C. perfringens strains. Both reduced viable cell counts by 5 log CFU/mL (P < 0.05), whereas reductions in spore counts ranged from 2 to 4 log CFU/mL depending on formulation and concentration used. Once incorporated to chicken meat 1.0% CE and 1.5% LJC before sous-vide cooking, completely inhibited the growth of mixed C. perfringens strains (P < 0.05) during storage for 16 days at 12 and 16 °C. Exponential cooling from 54 to 4 °C was performed for 18 h to imitate abusive storage conditions. CE and LJC at 3.0% inhibited growth and reduced counts by 3.4 and 2.9 log CFU/g compared to respective controls. Treatments CE and LJC could be implemented within the formulation of a sous vide chicken product to provide an effective protection against C. perfringens meeting clean label expectations.
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Affiliation(s)
- Clayton J Smith
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Magdalena A Olszewska
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA; Department of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
| | - Francisco Diez-Gonzalez
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
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6
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Rinsky JL, Berl E, Greene V, Morrow J, Didomenico A, MacFarquhar J, Gómez G, Lúquez C, Williams C. Notes from the Field: Clostridium perfringensGastroenteritis Outbreak Associated with a Catered Lunch — North Carolina, November 2015. MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT 2016; 65:1300-1301. [DOI: 10.15585/mmwr.mm6546a5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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7
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Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment. Int J Food Microbiol 2016; 230:45-57. [DOI: 10.1016/j.ijfoodmicro.2016.03.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 12/23/2015] [Accepted: 03/20/2016] [Indexed: 11/18/2022]
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8
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Villarruel-López A, Ruíz-Quezada SL, Castro-Rosas J, Gomez-Aldapa CA, Olea-Rodríguez MA, Nuño K, Navarro-Hidalgo V, Torres-Vitela MR. Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions. J Food Prot 2016; 79:741-7. [PMID: 27296420 DOI: 10.4315/0362-028x.jfp-15-179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study analyzed the behavior of Clostridium perfringens in individual ingredients and tamales containing different pathogen concentrations upon exposure to different temperatures and methods of cooking, storage, and reheating. In ground pork, C. perfringens cells were inactivated when exposed to 95°C for 30 min. Three lots of picadillo inoculated with 0, 3, and 5 log CFU/g C. perfringens cells, respectively, were exposed to different storage temperatures. At 20°C, cell counts increased 1 log in all lots, whereas at 8°C, counts decreased by 2 log. Four lots of tamales prepared with picadillo inoculated with 0, 2, 3, and 7 log CFU/g prior to the final cooking step exhibited no surviving cells (91°C for 90, 45, or 35 min). Four lots of tamales were inoculated after cooking with concentrations of 0, 0.6, 4, and 6 log CFU/g of the pathogen and then stored at different temperatures. In these preparations, after 24 h at 20°C, the count increased by 1.4, 1.7, and 1.8 log in the tamales inoculated with 0.6, 4, and 6 log inoculum, respectively. When they were stored at 8°C for 24 h, enumerations decreased to <1, 2.5, and 1.9 log in the tamales inoculated with 0.6, 4, and 6 log of C. perfringens cells, respectively. However, when the lots were exposed to 20°C and then 8°C, 0.8, 1.8, and 2.4 log changes were observed for the tamales inoculated with 0.6, 4, and 6 log, respectively. Microwaving, steaming, and frying to reheat tamales inoculated with 6 log CFU/g C. perfringens cells showed that the pathogen was inactivated after 2 min of exposure in the microwave and after 5 min of exposure to steam. In contrast, no inactivation was observed after 5 min of frying. The tamales inoculated with spores (7 log most probable number [MPN]/g) showed a decrease of 2 log after steaming or frying, and no survival was observed after microwaving. Tamales inoculated with spores (7 log MPN/g) after cooking were susceptible to microwaves, but 2.4 and 255 MPN/g remained after frying and steaming, respectively.
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Affiliation(s)
- A Villarruel-López
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino Garvía Barragán No. 1421, 44430 Guadalajara, Jalisco, México
| | - S L Ruíz-Quezada
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430 Guadalajara, Jalisco, México
| | - J Castro-Rosas
- Area Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, 42183 Pachuca, Hidalgo, México
| | - C A Gomez-Aldapa
- Area Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, 42183 Pachuca, Hidalgo, México
| | - M A Olea-Rodríguez
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430 Guadalajara, Jalisco, México
| | - K Nuño
- Departamento de Ciencias de la Salud, Centro Universitario de Tonalá, Universidad de Guadalajara, Av. Periférico Norte No. 555, 48525 Tonalá, Jalisco, México
| | - V Navarro-Hidalgo
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430 Guadalajara, Jalisco, México
| | - M R Torres-Vitela
- Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, 44430 Guadalajara, Jalisco, México.
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Myers MI, Sebranek JG, Dickson JS, Shaw AM, Tarté R, Adams KR, Neibuhr S. Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats. J Food Prot 2016; 79:153-6. [PMID: 26735043 DOI: 10.4315/0362-028x.jfp-15-301] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand for preservative-free foods, including processed meats. To meet this consumer demand, meat processors have begun using celery juice concentrate in place of sodium nitrite to create products labeled as no-nitrate or no-nitrite-added meat products while maintaining the characteristics unique to conventionally cured processed meats. Because of flavor limitations, natural cures with celery concentrate typically provide lower ingoing nitrite concentrations for ready-to-eat processed meats than do conventional cures, which could allow for increased growth of pathogens, such as Clostridium perfringens, during cooked product cooling such as that required by the U.S. Department of Agriculture. The objective of this study was to investigate the implications associated with reduced nitrite concentrations for preventing C. perfringens outgrowth during a typical cooling cycle used for cooked products. Nitrite treatments of 0, 50, and 100 ppm were tested in a broth system inoculated with a three-strain C. perfringens cocktail and heated with a simulated product thermal process followed by a typical cooling-stabilization process. The nitrite concentration of 50 ppm was more effective for preventing C. perfringens outgrowth than was 0 ppm but was not as effective as 100 ppm. The interaction between nitrite and temperature significantly affected (P < 0.05) C. perfringens outgrowth in both total population and number of vegetative cells. Both temperature and nitrite concentration significantly affected (P < 0.05) C. perfringens spore survival, but the interaction between nitrite and temperature did not have a significant effect (P > 0.05) on spore outgrowth. Results indicate that decreased nitrite concentrations (50 ppm) have increased potential for total C. perfringens population outgrowth during cooling and may require additional protective measures, such as faster chilling rates.
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Affiliation(s)
- Megan I Myers
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
| | - James S Dickson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
| | - Angela M Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Rodrigo Tarté
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
| | - Kristin R Adams
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
| | - Steve Neibuhr
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
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10
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Schaffner DW, Brown LG, Ripley D, Reimann D, Koktavy N, Blade H, Nicholas D. Quantitative data analysis to determine best food cooling practices in U.S. restaurants. J Food Prot 2015; 78:778-83. [PMID: 25836405 PMCID: PMC5578442 DOI: 10.4315/0362-028x.jfp-14-252] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41 °F [5 °C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full cooling process.
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Affiliation(s)
- Donald W Schaffner
- Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
| | - Laura Green Brown
- National Center for Environmental Health, Centers for Disease Control and Prevention, MS F60, 4770 Buford Highway, Chamblee, Georgia 30341, USA
| | - Danny Ripley
- Metro Nashville/Davidson County Public Health Department, 311 23rd Avenue North, Nashville, Tennessee 37203, USA
| | - Dave Reimann
- Minnesota Department of Health, 12 Civic Center Plaza, Suite 2105, Mankato, Minnesota 56001, USA
| | - Nicole Koktavy
- Minnesota Department of Health, 625 Robert Street North, Saint Paul, Minnesota 55164, USA
| | - Henry Blade
- Rhode Island Department of Health, 3 Capitol Hill, Cannon Building, Room 203, Providence, Rhode Island 02908, USA
| | - David Nicholas
- New York State Department of Health, Bureau of Community Environmental Health and Food Protection, Corning Tower, Empire State Plaza, Albany, New York 12237, USA
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11
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Fafangel M, Učakar V, Vudrag M, Berce I, Kraigher A. A Five Site Clostridium Perfringens Food-Borne Outbreak: A Retrospective Cohort Study. Zdr Varst 2014; 54:51-7. [PMID: 27646622 PMCID: PMC4820149 DOI: 10.1515/sjph-2015-0007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Accepted: 11/24/2014] [Indexed: 11/15/2022] Open
Abstract
Introduction In May of 2012, we investigated a food-borne Clostridium perfringens outbreak in Slovenia involving a single kitchen and five venues, with 477 exposed persons. Methods In order to identify the causative agent, vehicle of infection and source of contamination, we conducted microbiological and environmental investigations and an analytical cohort study (n = 138). Results The case definition in the outbreak was met by 104 persons. Predominant symptoms were diarrhoea, nausea and abdominal cramps. Median incubation time and duration of illness were 12 and 22.5 hours respectively. Stool samples were collected from 18 persons and in 13 C. perfringens spores were present; enterotoxin was detected in 9 persons. PCR and PFGE analysis of isolates from a cook with earlier onset time, who did not consume the implicated food, and cases from four venues showed the same strain of C. perfringens type A (with cpe-gene), indistinguishable by PFGE analysis. No food samples could be obtained. An analytical study showed that one food item (French salad) was the most likely vehicle of infection (RR: 6.35; 95% CI: 1.62–24.90). Conclusions This was the largest C. perfringens outbreak in Slovenia to date. Proper analytical study in combination with detailed laboratory investigation with genotypisation enabled us to identify a causative agent, vehicle of infection and possible source of contamination. Fast response and interdisciplinary collaboration led to timely implementation of control measures. These have led to the kitchen acquiring new equipment and improving staff knowledge of risks and processes, thus reducing the likelihood of future reoccurrences.
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Affiliation(s)
- Mario Fafangel
- National Institute of Public Health, Regional Unit Nova Gorica, Vipavska cesta 13, 5000 Nova Gorica, Slovenia
| | - Veronika Učakar
- National Institute of Public Health, Communicable Diseases Centre, Zaloška 29, 1000 Ljubljana, Slovenia
| | - Marko Vudrag
- National Institute of Public Health, Regional Unit Nova Gorica, Vipavska cesta 13, 5000 Nova Gorica, Slovenia
| | - Ingrid Berce
- National Laboratory for Health, Environment and Food, Prvomajska 1, 2000 Maribor, Slovenia
| | - Alenka Kraigher
- National Institute of Public Health, Communicable Diseases Centre, Zaloška 29, 1000 Ljubljana, Slovenia
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12
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Simone B, Atchison C, Ruiz B, Greenop P, Dave J, Ready D, Maguire H, Walsh B, Anderson S. Investigating an outbreak of Clostridium perfringens gastroenteritis in a school using smartphone technology, London, March 2013. Euro Surveill 2014; 19. [DOI: 10.2807/1560-7917.es2014.19.19.20799] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Binary file ES_Abstracts_Final_ECDC.txt matches
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Affiliation(s)
- B Simone
- Field Epidemiology Services (Victoria), Public Health England, London, United Kingdom
- These authors contributed equally
- European Programme for Intervention Epidemiology (EPIET), European Centre for Disease Control (ECDC), Stockholm, Sweden
| | - C Atchison
- South West London Health Protection Team, Public Health England, London, United Kingdom
- These authors contributed equally
| | - B Ruiz
- Commercial Environmental Health, London Borough of Richmond Upon Thames, London, United Kingdom
| | - P Greenop
- Commercial Environmental Health, London Borough of Richmond Upon Thames, London, United Kingdom
| | - J Dave
- PHE Public Health Laboratory London, The Royal London Hospital, Barts Health NHS Trust, London, United Kingdom
| | - D Ready
- PHE Public Health Laboratory London, The Royal London Hospital, Barts Health NHS Trust, London, United Kingdom
| | - H Maguire
- European Programme for Intervention Epidemiology (EPIET), European Centre for Disease Control (ECDC), Stockholm, Sweden
- Field Epidemiology Services (Victoria), Public Health England, London, United Kingdom
| | - B Walsh
- South West London Health Protection Team, Public Health England, London, United Kingdom
| | - S Anderson
- Field Epidemiology Services (Victoria), Public Health England, London, United Kingdom
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13
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Sparo M, Confalonieri A, Urbizu L, Ceci M, Bruni SS. Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121. Braz J Microbiol 2013; 44:43-9. [PMID: 24159282 PMCID: PMC3804176 DOI: 10.1590/s1517-83822013005000003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2010] [Accepted: 07/02/2012] [Indexed: 11/22/2022] Open
Abstract
Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes, inoculated in ground beef meat. Three studies were performed to evaluate the inhibition of E. faecalis CECT7121 on ground beef meat samples inoculated with pathogens: Study I: Samples (100 g meat) were inoculated with pathogens (10(3) CFU/g)) and E. faecalis CECT7121 (10(4) CFU/g) simultaneously. Study II: Samples were inoculated with E. faecalis CECT7121 24 h before the pathogens. Study III: E. faecalis CECT7121were inoculated 24 h after pathogens. The viable counts were performed at 0, 24, 48 and 72 h post-inoculation. The simultaneous inoculation of E. faecalis CECT7121 with E. coli O157:H7 strains resulted in the absence of viable counts of bacteria at 72 h post-treatment. However, when the probiotic was added 24 h before and 24 h after the pathogen E. coli O157:H7, viable cells were not detected at 24 h and 48 h post-treatment, respectively. Consistently, neither S. aureus nor Cl. perfringens viable bacteria were detected at 48 h in whole assays when inoculated with E. faecalis CECT7121. The same trend than described before was obtained after applying the 3 models assayed for L. monocytogenes. The current assays demonstrated the bactericide activity of E. faecalis CECT7121 strain on bacterial pathogens in ground beef meat.
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Affiliation(s)
- M.D. Sparo
- Laboratory of Pharmacology, Faculty of Veterinary Medicine, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
- Centro de Investigaciones Veterinarias Tandil, Consejo Nacional de Investigaciones Científicas y Técnicas, Tandil, Argentina
| | - A. Confalonieri
- Laboratory of Pharmacology, Faculty of Veterinary Medicine, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
- Centro de Investigaciones Veterinarias Tandil, Consejo Nacional de Investigaciones Científicas y Técnicas, Tandil, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Tandil, Argentina
| | - L. Urbizu
- Laboratory of Pharmacology, Faculty of Veterinary Medicine, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
- Centro de Investigaciones Veterinarias Tandil, Consejo Nacional de Investigaciones Científicas y Técnicas, Tandil, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Tandil, Argentina
| | - M. Ceci
- Laboratory of Pharmacology, Faculty of Veterinary Medicine, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
| | - S.F. Sánchez Bruni
- Laboratory of Pharmacology, Faculty of Veterinary Medicine, Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil, Argentina
- Centro de Investigaciones Veterinarias Tandil, Consejo Nacional de Investigaciones Científicas y Técnicas, Tandil, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Tandil, Argentina
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14
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Augustin JC. Challenges in risk assessment and predictive microbiology of foodborne spore-forming bacteria. Food Microbiol 2011; 28:209-13. [DOI: 10.1016/j.fm.2010.05.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 05/01/2010] [Accepted: 05/03/2010] [Indexed: 11/15/2022]
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15
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Kamber U, Gokce HI, Elmali M. Clostridium perfringensand its toxins in minced meat from Kars, Turkey. ACTA ACUST UNITED AC 2007; 24:673-8. [PMID: 17613051 DOI: 10.1080/02652030601186129] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The aim of this study was to determine the prevalence of Clostridium perfringens and its toxins in minced meat. A total of 96 minced meat samples were collected from local markets (16) and small butcher's shops (80) in Kars (Turkey). Samples were analysed for the presence of C. perfringens and its toxins using a commercially available ELISA kit. A total of 31 (32%) Clostridium spp. strains were isolated and 17 (55%) of these isolates were identified as C. perfringens. Four (25%) of the samples from local markets and 27 (34%) from small butcher's shops were contaminated with Clostridium spp. Furthermore, C. perfringens was isolated from two (12%) and 15 (19%) samples from local markets and small butcher's shops, respectively. Mean counts of Clostridium spp. were 2.2 +/- 0.83 x 10(2) CFU g(-1) for local markets and 4.35 +/- 8.53 x 10(2) CFU g(-1) for small butcher's shops; mean counts for C. porringers were 2.75 +/- 0.21 x 10(2) and 6.82 +/- 10.96 x 10(2) CFU g(-1) from markets and butcher's shops, respectively. The number of samples contaminated with both Clostridium spp. and C. perfringens was higher in small butcher's shops than in local markets. Moreover, higher numbers of Clostridium spp. and C. perfringens were isolated in samples from small butcher's shops than from local markets. A total of 13 (13%) samples were also positive for toxins produced by the organism, as detected by ELISA. Eleven samples from small butcher's shops and two samples from local markets were positive for the C. perfringens toxins tested. Moreover, two (12%), one (1%), four (4%) and two (2%) samples were contaminated with C. perfringens types A, B, C and D, respectively. In conclusion, some meat samples collected from local markets and small butcher's shops contained C. perfringens and its toxins and, therefore, present a potential risk of food poisoning.
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Affiliation(s)
- U Kamber
- Faculty of Veterinary Medicine, Department of Food Hygiene, University of Kafkas, Kars 36040, Turkey.
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Stagnitta PV, Micalizzi B, de Guzmán AMS. Prevalence of some bacteria yeasts and molds in meat foods in San Luis, Argentina. Cent Eur J Public Health 2007; 14:141-4. [PMID: 17152228 DOI: 10.21101/cejph.a3378] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this work we evaluate the microbiological quality and the hygiene degree of meat foods consumed in the city of San Luis. A total of 515 meat food samples (315 from fresh sausages, 100 from hamburgers and 100 from ground beef) were processed, being the most of them non-industrial products. The microbiological quality was determined by counts of total mesophilic bacteria, coliforms, Escherichia coli, molds and yeasts, and Clostridium perfringens. The number of total mesophilic aerobes was within the 10(6) cfu/g limit set by the Argentinaan Alimentary Code (AAC). Two hundred seventy six samples exhibited E. coli levels between 10(1) and 10(3) cfu/g. The 58.26% of the samples with E. coli counts above > 10(1) cfu/g came from hamburgers and fresh sausages exceeding the AAC limits. Counts of molds and yeasts ranged between 10(3) and 10(6) cfu/g. From a total of 515 samples, 126 exhibited C. perfringens, out of which 80 (64.08%) gave counts > 10(2)/g, exceeding the limits set by the AAC. Out of these 80 samples, C. perfringens counts were above 10(5) cfu/g in 12 of them, and E. coli was also detected in 48 samples (38.10%). The samples with counts > 10(5) C. perfringens/g are potentially responsible for alimentary intoxication. The results obtained indicate the need to improve the processing and handling conditions of these products.
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Affiliation(s)
- Patricia V Stagnitta
- Unit of Microbiology, Department of Biochemistry and Biological Sciences, Faculty of Chemistry, Biochemistry and Pharmacy National University, San Luis, Argentina.
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Olds DA, Mendonca AF, Sneed J, Bisha B. Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74 degrees C. J Food Prot 2006; 69:112-7. [PMID: 16416908 DOI: 10.4315/0362-028x-69.1.112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (approximately 4.23 log CFU per roast), vacuum packaged, and heated to an internal temperature of 74 degrees C. The cooked roasts were cooled as follows: whole roast cut into four quarters and held at 4 degrees C (CM1); whole roast held in a blast chiller (CM2); whole roast loosely wrapped and held at 4 degrees C (CM3); and whole roasts (three per bag) held at 4 degrees C (CM4). The roasts were analyzed for C. perfringens using Shahidi-Ferguson perfringens agar and anaerobic incubation (37 degrees C, 24 h). None of the cooling methods met the amended 2001 U.S. Food and Drug Administration Food Code guidelines for safe cooling of potentially hazardous foods. Times taken for roasts to cool from 57 to 21 degrees C using CM1, CM2, CM3, and CM4 were 2.27, 3.11, 6.22, and 8.71 h, respectively. Times taken for roasts (21 degrees C) to reach 5 degrees C ranged from 6.33 (CM1) to 19.45 h (CM4). Based on initial numbers of C. perfringens, no growth occurred in roasts cooled by CM1 or CM2, whereas numbers increased by 1.5 and 4.0 log in whole roasts cooled via CM3 and CM4, respectively. These findings indicate that certain food service cooling methods for whole cooked turkey roasts may result in proliferation of C. perfringens and increase the risk of foodborne illness by this pathogen.
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Affiliation(s)
- D A Olds
- Foodservice and Lodging Management Program, 31 MacKay Hall, Iowa State University, Ames, Iowa 50011, USA
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