Tag Archives: research

Toxoplasma Research Link to Severe Illness in Newborns

Posted on April 13, 2012 by | Leave a comment

Eurek Alert

Although this may not at first appear to be food linked, it is estimated that in the USA and Europe 50% of Toxoplamsma infections are via food.

Scientists have identified which strains of the Toxoplasma gondii parasite, the cause of toxoplasmosis, are most strongly associated with premature births and severe birth defects in the United States. The researchers used a new blood test developed by scientists at the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health, to pinpoint T. gondii strains that children acquire from their acutely infected mothers while in the womb.

Pregnant women can become infected with T. gondii through contact with cat feces that contain infectious forms of the parasite or by eating undercooked meat. Women who become infected while pregnant may miscarry, give birth prematurely, or have babies with eye or brain damage.

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Posted in Eurofins Laboratories, Food Illness, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Microbiology, Parasite, Toxoplasmosis

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Report into Salmonella and Campylobacter In Senegal Households

Posted on April 12, 2012 by | Leave a comment

Wiley Online 

“We used a quantitative microbiological risk assessment model to describe the risk of Campylobacter and Salmonella infection linked to chicken meals prepared in households in Dakar, Senegal. The model uses data collected specifically for this study, such as the prevalence and level of bacteria on the neck skin of chickens bought in Dakar markets, time-temperature profiles recorded from purchase to consumption, an observational survey of meal preparation in private kitchens, and detection and enumeration of pathogens on kitchenware and cooks’ hands. Thorough heating kills all bacteria present on chicken during cooking, but cross-contamination of cooked chicken or ready-to-eat food prepared for the meal via kitchenware and cooks’ hands leads to a high expected frequency of pathogen ingestion. Additionally, significant growth of Salmonella is predicted during food storage at ambient temperature before and after meal preparation. These high exposures lead to a high estimated risk of campylobacteriosis and/or salmonellosis in Dakar households. The public health consequences could be amplified by the high level of antimicrobial resistance of Salmonella and Campylobacter observed in this setting. A significant decrease in the number of ingested bacteria and in the risk could be achieved through a reduction of the prevalence of chicken contamination at slaughter, and by the use of simple hygienic measures in the kitchen. There is an urgent need to reinforce the hygiene education of food handlers in Senegal.”

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Posted in Bacteria, Campylobacter, Food Hygiene, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

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Climate Change – Influences Pathogen Outbreaks?

Posted on April 2, 2012 by | Leave a comment

Food Safety News 

To me this seems to be a reasonably logical assumption and this report attempts to back that up.

The transmission of foodborne pathogens may be impacted by the effects of climate change, according to a report released March 28 by the European Centre for Disease Prevention and Control.

Studying hundreds of peer-reviewed publications on six different food- and waterborne pathogens, the report’s authors observed 1,653 “key facts” that link the viability of those pathogens to a range of climatic variables such as air temperature, water temperature and precipitation. The pathogens under study included Campylobacter, Listeria, Salmonella, Norovirus, Cryptosporidium and non-cholera Vibrio.

Link to Report : Free Report

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Posted in Bacteria, ECDC, Eurofins Laboratories, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen, Research

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Ripeness of Product Could Affect Pathogen Growth

Posted on March 26, 2012 by | Leave a comment

Eurek Alert

The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology’s Spring Conference in Dublin this week. Their work could lead to new strategies to improve food safety, bringing many health and economic benefits.

A wide range of fresh produce has been linked to outbreaks of Escherichia coli and Salmonella enterica including melons, jalapeño and serrano peppers, basil, lettuce, horseradish sprouts and tomatoes. Researchers at Imperial College London are looking at how these bacterial pathogens latch onto fruits and vegetables and establish themselves in the first place.

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Posted in Bacteria, E.coli, E.coli O104, E.coli O157, EHEC, Eurofins Laboratories, Food Hygiene, Food Technology, Food Testing, Foodborne Illness, Microbiology, Pathogen, Salmonella

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Media Foodborne Illness Outbreak Communication Needs Work.

Posted on March 16, 2012 by | Leave a comment

Food Navigator USA

Effective media communication can be crucial to prevent the spread of foodborne illness outbreaks and to avoid misinformation, global government officials said at a meeting to discuss lessons learned from recent outbreaks.

 

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Posted in Bacteria, Eurofins Laboratories, FDA, Food Illness, Food Safety, Food Testing, Foodborne Illness, Microbiology, outbreak, Pathogen, Recall

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How Salmonella Avoids the Body’s Immune Response

Posted on March 15, 2012 by | 1 comment

Science Daily – Full Article

Pathogens like salmonella flourish and cause disease in humans through a process by which they acquire metal ions, such as zinc, from the body. One of the body’s key immune responses is to flood the infected area with antimicrobial proteins that include calprotectin, which removes zinc. Without enough of this vital element, most pathogens eventually die.

The study team found, however, that salmonellae overcome this immune response by expressing specialised transporter proteins that enable the bacteria to acquire zinc in spite of calprotectin reducing the amount available in the digestive tract. This distinctive mechanism lets salmonellae continue proliferating.

 At the same time, calprotectin inadvertently promotes salmonella growth by killing the microbes that normally reside within the intestines and help the immune system battle pathogenic bacteria.

 

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Posted in Bacteria, Eurofins Laboratories, Food Illness, Food Poisoning, Food Technology, Food Testing, Foodborne Illness, Microbiology, Salmonella

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Listeria Slows Foetal Heart Rate

Posted on March 15, 2012 by | Leave a comment

Food Poisoning Bulletin

Listeriosis causes fetal heart rate to slow for sustained periods of time, according results of a new study by pediatric researchers published in Nature.com. The study was undertaken in mice.

 The ultrasound revealed sustained foetal bradycardia, the slowing of the foetal heartbeat, in infected foetuses, with an association between slowed foetal heart rate and strong bioluminescent signal.

 

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Posted in Bacteria, Eurofins Laboratories, Foodborne Illness, Listeria, Listeria monocytogenes, Microbiology, Pathogen

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Views Sought on Using Lactic Acid on Beef Carcasses – FSA

Posted on March 14, 2012 by | 1 comment

FSA

The Food Standards Agency is asking businesses to provide their views on the use of lactic acid to reduce microbiological surface contamination on beef carcasses, proposed in a draft EU regulation.

The FSA has already consulted widely to inform the UK voting position on the EU draft regulation, and would like to consult further in order to assess the likely impact on UK businesses. If authorised, the use of lactic acid on beef carcasses would be permissive rather than mandatory. A vote on the Commission regulation is expected in spring 2012.

Businesses in England, Wales, Northern Ireland and Scotland are asked to submit their views, for instance whether they would use lactic acid if approved, what the cost might be, and whether staff would require additional training in the process.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Standards Agency, Food Technology, Food Testing, Microbiology

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India – Two Die Salmonella – Review of India Foodborne Disease.

Posted on March 14, 2012 by | Leave a comment

The Times India

VARANASI: Two children died of food poisoning while more than 30 were admitted to a community health centre in Ghazipur district on Sunday night. The food and civil supply department officials collected samples of food articles while police registered a case against unidentified food vendors in this connection.

British Food Journal

Purpose – To review the nature and extent of foodborne diseases in India due to chemical and microbial agents.

Design/methodology/approach – The scientific investigations/reports on outbreak of foodborne diseases in India for the past 29 (1980-2009) years due to adulteration, chemical, and microbiological contamination has been reviewed. Reported scientific information on foodborne pathogens detected and quantified in Indian foods have also been reviewed.

Findings – A total of 37 outbreaks involving 3485 persons who have been affected due to food poisoning has been reported in India. Although the common forms of foodborne diseases are those due to bacterial contamination of foods, however, higher numbers of deaths have been observed due to chemical contaminants in foods.

Originality/value – A national foodborne disease surveillance system needs to be developed in India in order to enable effective detection, control and prevention of foodborne disease outbreaks.

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Microbiology, Pathogen

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Medical Fitness Test for Food Handlers in India

Posted on March 6, 2012 by | 1 comment

Food Navigator Asia

The sick and unfit will have to pass medical tests under a new order passed by the Food Safety and Standards Authority of India (FSSAI). This is interesting but I am not convinced that a yearly check would have any massive effect on Food Safety.

The order asks manufacturers to ensure that these food-handlers, regardless of the safety precautions they take at work, undergo a mandatory medical examination for ratifying their physical fitness in order to pursue their trade.

On clearing the medical fitness test with a registered medical practitioner, the food handler gains a medical fitness certificate from the practitioner, as well as the local representative of the FSSAI.

Form Issued

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Posted in Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Testing, Microbiology, Pathogen

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