Tag Archives: types of bacteria

UK – Endotoxin in Metal Working Fluid (MWF)

Health Protection Scotland Shiga_toxin_(Stx)_PDB_1r4q

Water-miscible metalworking fluids (MWFs) become colonised by bacteria living in the environment if not maintained properly. The growth of bacteria is often accompanied by a decline in their nutrients and subsequent death leading to the release of toxins (e.g., endotoxin) from some types of bacteria. These toxins are potent hazards causing inflammation within the airways at concentrations as low as nanograms per cubic metre of air.

The risks to respiratory health from exposure to bacterial endotoxins are well established and have been subject to numerous reviews of the evidence. Inhalation of endotoxin has been linked with acute and chronic health effects caused by an inflammatory response within the airways. A recent report published by the Health and Safety Executive (HSE) gives an account of research undertaken to:

  • review the evidence used to develop the health based recommended occupational exposure limit (HBROEL) for endotoxin of 90 endotoxin units per cubic metre (EU/m3) over an 8-hour period proposed by the Health Council for the Netherlands (DECOS); and to assess its relevance as a ‘benchmark’ to assess risks to respiratory health caused by endotoxin in metal working fluid mists;
  • assess whether the published evidence on endotoxin concentration in metal working fluids provides sufficient evidence that concentrations in mist are sufficient to cause harm to human health.

The research concluded that there was a large discrepancy between concentrations of endotoxin and viable bacteria in mist compared to the concentrations in bulk fluid with airborne endotoxin levels generally falling close to or beneath the DECOS recommended level , whilst sump levels generally exceeded these by 100 to 1000 fold. Levels of viable bacteria captured in air were low compared to the levels in the sumps.

The researchers consider that further research is required to determine whether the discrepancy between bulk endotoxin and airborne levels is real or whether this is due to the impact of sampling or analytical methodology. Research Report RR1043 ‘Endotoxin in metalworking fluid (MWF) mist’ can be accessed at http://www.hse.gov.uk/research/rrhtm/rr1043.htm.

A further research report (RR1044: ‘Consultation on monitoring of water-miscible metalworking fluid (MWF) mists’), which examines metal working fluid (MWF) exposure limits and guidance set by other countries, summarises studies and investigations that examined water-miscible MWF mist as well as new techniques to monitor mist, is available at http://www.hse.gov.uk/research/rrhtm/rr1044.htm.

Research – Ready to Eat Salads

HACCPSalmonella

Ready to eat salad is considered one of the products most likely to cause food-related illness, said Professor Hugh Pennington, an emeritus professor of bacteriology at the University of Aberdeen in Scotland — who worked for the British, Scottish and Welsh governments as an expert on microbiology and food safety.

His claim follows a Health Protection Agency investigation into an outbreak of salad-linked Cryptosporidium infections that affected around 300 people in England and Scotland in May.

In the analysis of the exposure to different salad vegetables a significant statistical association was found between infection and the consumption of pre-cut spinach. The strongest association with infection was found to be with consumption of ready to eat pre-cut mixed salad leaves from a major supermarket chain. These findings suggest that one or more types of salad vegetables could have been contaminated.

That is largely because greens are grown directly in the soil, and some pathogens can only be killed by heat or strong detergents, not just water. Certain types of bacteria found in the ready to eat salad bags can be almost impossible to kill, unless the leaves are irradiated – a process the public would oppose.

“You could irradiate it – but that would be a `no, no` with the public. You just can`t be absolutely sure that the bagged salad you are buying – which has been put through a chemical wash to kill the bugs, is actually free of them.”

Food pathogens are very good at clinging on to salad and the risk from cryptosporidium, salmonella and listeria is very real.

“I would advise people to thoroughly wash salad even when it says it has been washed and is ready to eat,” Pennington said.

Vegetables are fine and safe if they are cooked in the traditional way of boiling them to death. The only danger comes when you eat them raw.

The responsibility falls on the people who produce food. But much of our vegetables are now grown in countries that do not necessarily have the same hygiene standards. The consumer has no way of knowing how the food has been produced.