Implementation Of Good Hygiene Practices Research Articles

Detection of E. coli O157H7 Strains Potentially paThogenic to Humans in the urine of Domestic Mice in the City of Daloa (Côte d’Ivoire)

House mice, Mus musculus, are classified as one of the most widespread mammals in the world. They harbor and spread many zoonotic pathogens, such as viruses (hantavirus), bacteria (Leptospira interrogans), protozoa (Toxoplasma gondii) and helminths (Hymenolepis spp.). In view of the real public health problems caused by mouse urine in the contamination of domestic foods, this study proposed to contribute to food safety by assessing the sanitary risk of the urinary microbiome of domestic mice. Bacteria were isolated and identified on CHROMAgarTM Orientation, Chromo E. coli O157H7 culture media and biochemical tests from urine samples collected from house mice in the city of Daloa. A total of 28 urine samples were tested and three bacterial genera Enterococcus, Stapphylococcus and Escherichia were identified with overall frequencies of occurrence of 60.7 %, 42.9 % and 35.7 % respectively. No significant differences were observed between these frequencies. Within the E. coli strain lineage, the potentially human pathogenic E. coli O157:H7 serotype was detected with an overall frequency of 50 %. The presence of E. coli O157:H7 in the urinary tract of house mice therefore represent a health risk for the surrounding population. This study therefore recommends through its results, the implementation of good hygiene practices for food safety, which can reduce the risks of transmission of microbial agents.

Critical occurrence of verotoxgenic E.coli and non-typhoidal salmonella in some heat treated dairy products.

Pathogenic strains of E.coli and Salmonella are common causes of foodborne illness and have been frequently isolated from inadequately heat-treated milk products in Mansoura city. The current study was performed to explore the prevalence of E.coli and Salmonella spp. in heattreated milk products intended for consumption in Mansoura university hospitals and hostels, as well as, to investigate their serotypes and virulence potential. Seventyfive samples of heat-treated milk products (Soft cheese, yoghurt, and processed cheese, 25 of each) were randomly gathered and directed to further investigation using conventional and molecular microbiology. Result revealed that 3(12%) of soft cheese samples harbored E.coli O146:H21, O26:H11 and O128:H2 serotypes and 2(8%) of yoghurt samples were contaminated with O128:H2 and O121:H7 serotypes while 3(12%) of processed cheese samples were positive for non-typhoidal Salmonella (NTS) serovars (Salmonella Typhimurium, Salmonella Infantis and Salmonella Essen). Virulence gene profiling reported that all E.coli isolates harbored eaeA gene and only E.coli O26:H11 and O121:H7 encoded stx2 (verotoxin) gene. Further, all Salmonella isolates harbored invA and stn genes, while only Salmonella Typhimurium and Salmonella Infantis encoded spvC gene. This study confirmed the existence of highly pathogenic verotoxogenic E.coli (VTEC) and NTS in investigated milk products which could be hazardous for public health and resident in Mansoura hospitals and hostels. Hence, the implementation of good hygienic practices together with hazard analysis, and risk-based preventive control measures are rigorously required in the process of HACCP plan to eliminate the risk of contamination that may occur during the manufacturing process.

Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain.

The role of food‐producing environments in the emergence and spread of antimicrobial resistance (AMR) in EU plant‐based food production, terrestrial animals (poultry, cattle and pigs) and aquaculture was assessed. Among the various sources and transmission routes identified, fertilisers of faecal origin, irrigation and surface water for plant‐based food and water for aquaculture were considered of major importance. For terrestrial animal production, potential sources consist of feed, humans, water, air/dust, soil, wildlife, rodents, arthropods and equipment. Among those, evidence was found for introduction with feed and humans, for the other sources, the importance could not be assessed. Several ARB of highest priority for public health, such as carbapenem or extended‐spectrum cephalosporin and/or fluoroquinolone‐resistant Enterobacterales (including Salmonella enterica), fluoroquinolone‐resistant Campylobacter spp., methicillin‐resistant Staphylococcus aureus and glycopeptide‐resistant Enterococcus faecium and E. faecalis were identified. Among highest priority ARGs bla CTX ‐M, bla VIM, bla NDM, bla OXA ‐48-like, bla OXA ‐23, mcr, armA, vanA, cfr and optrA were reported. These highest priority bacteria and genes were identified in different sources, at primary and post‐harvest level, particularly faeces/manure, soil and water. For all sectors, reducing the occurrence of faecal microbial contamination of fertilisers, water, feed and the production environment and minimising persistence/recycling of ARB within animal production facilities is a priority. Proper implementation of good hygiene practices, biosecurity and food safety management systems is very important. Potential AMR‐specific interventions are in the early stages of development. Many data gaps relating to sources and relevance of transmission routes, diversity of ARB and ARGs, effectiveness of mitigation measures were identified. Representative epidemiological and attribution studies on AMR and its effective control in food production environments at EU level, linked to One Health and environmental initiatives, are urgently required.

Hygiene status of food contact surfaces in public school canteens in the city of Novi Sad, Serbia

Background/Aim. Establishing a food safety control system is extremely important in preventing diseases associated with foodborne pathogens. The aim of this study was to examine the hygiene status of food contact surfaces and the application of good hygiene practices by food handlers in school canteens. Methods. A total of 10,366 swabs were taken from food contact surfaces, including food handler?s hands from public school canteens in Novi Sad, Serbia, over ten years (2008?2017), covering voluntary good hygiene practices and obligatory Hazard Analysis Critical Control Points (HACCP) implementation periods. Results. Statistically significant differences (p < 0.05) in aerobic colony counts (ACCs) on surfaces between two examined periods were found. A general positive trend regarding the reduction of microbial contamination of food contact surfaces was observed. The percentage of surfaces swabs with ACCs above 2.48 log CFU/cm2 significantly decreased (R2 = 0.453) during the study period, and the percentage of coagulase-positive Staphylococcus in the swabs also decreased, but not significantly (R2 = 0.264), and average annual Enterobacteriaceae counts above the established limit values on surfaces significantly decreased (R2 = 0.442) over the years. A significantly higher (p < 0.05) percentage of workers? hands harbored ACCs, coagulase-positive Staphylococcus, and Enterobacteriaceae above the established limits than the equipment or work surfaces. Conclusion. The results obtained showed the proper implementation of good hygiene practices concerning food contact sur-faces, but the implementation of good personal hygiene practices needs enhanced supervision.

Prevalence and antibiotic resistance profile of Listeria spp. associated with seafoods from fish catchment areas in Kerala, India

Background and Aim:Listeria monocytogenes is a ubiquitous, intracellular pathogen which has been implicated as a cause of several foodborne outbreaks. This study aimed to generate information on the prevalence and antibiotic resistance profile of Listeria species isolated from seafood.Materials and Methods:A total of 400 samples of fresh fish, 100 samples of dry fish and 200 samples each of crustaceans and mollusks were collected from the fish catchment areas. All the samples were subjected to isolation and identification of Listeria spp. by two-step enrichment in UVM broth and plating on selective agar media (PALCAM) and then subjected to molecular characterization. L. monocytogenes isolates obtained during the study were subjected to serotyping by multiplex polymerase chain reaction. The isolates were also subjected to antibiotic sensitivity test.Results:The prevalence of L. monocytogenes in seafoods in the present study was 0.55%. The isolates of L. monocytogenes were found to possess all virulence genes, namely, iap, hlyA, actA, prfA, plcA, and inlA. All the isolates belonged to serotype 4b. The occurrence of Listeria innocua was found to be more and was detected in 16.77% of seafood samples. Antibiotic sensitivity test revealed that all isolates were resistant to cefixime but were sensitive to almost all other commonly used antibiotics.Conclusion:The presence of Listeria spp. in raw seafood samples augments the need for implementation of good hygienic practices during the handling and processing of seafoods to safeguard the health of the consumers.

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

Bacteriological Analysis of Ready-to-eat Foods from Morogoro Municipal Market

Street vendors supply large quantities of food at affordable prices in many places especially in developing countries. Street foods are common sources of bacteriological contamination causing food poisoning, diarrhea, cholera and typhoid fever. This study analyzed the bacteriological quality of ready-to-eat foods vended in Morogoro Municipal Market. A total of 70 samples from different street foods were randomly collected from different vendors and transported in cool boxes to the laboratory for bacteriological analysis. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Majority (67.1%) of the ready to eat foods were contaminated with bacteria. Vegetable salads and Potato fries showed highest bacterial contamination rates (78.6%). Escherichia coli (49.2%) was the major isolate in all food types. Other bacteria isolated were Bacillus cereus (19.7%), Staphylococcus aureus (14.8%), Klebsiella pneumoniae (14.8%) and Salmonella spp. (1.6%). E. coli was resistant to some antimicrobials (carbenicilin, clindamycin and tetracycline). High levels of bacterial contamination were associated with poor hygiene of vendors, unsafe food handling practices and use of contaminated water in food preparation. Although the presence of the microorganisms is not necessarily a threat to human health, the fact that some microorganisms were resistant to some antibiotics is of concern. Provision of sanitation and hygiene education to vendors and regulations for implementation of good hygienic practices can improve quality of street foods

Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France.

The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food safety campaigns. Campylobacter spp. and non-typhoidal Salmonella accounted for more than 60% of the FBDB. Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50–69%) (CI90) of the FBDB with (33–44%), (9–21%), (4–20%) (CI90) of the FBDB for poultry, pork and beef, respectively. Dairy products, eggs, raw produce and complex foods caused each approximately (5–20%) (CI90) of the FBDB. When foods are contaminated before the final preparation step, we estimated that inadequate cooking, cross-contamination and inadequate storage contribute for (19–49%), (7–34%) and (9–23%) (CI90) of the FBDB, respectively; (15–33%) (CI90) of the FBDB were attributed to the initial contamination of ready-to-eat foods—without any contribution from final food handlers. The thorough implementation of good hygienic practices (GHPs) at the final food preparation step could potentially reduce the FBDB by (67–85%) (CI90) (mainly with the prevention of cross-contamination and adequate cooking and storage).

Pheno and genotyping of Salmonella from slaughtered pigs in a Portuguese abattoir reveal differential persistence ability

Pork is one of the most common vehicles of non-typhoid foodborne Salmonella, with the slaughterhouse representing a key point for the infection of pigs and carcass contamination. By comparing matching samples taken from animals at the dirty (skin) and clean (inner and outer carcass surface) areas of the slaughterline, this study aimed to assess potential Salmonella contamination routes of pig carcasses within a Portuguese abattoir. Forty-four Salmonella isolates were retrieved from 120 pigs, and further characterized through pheno and genotypical methods. Most frequent serotypes found were Salmonella 4, [5],12:i:- (47.7%), Salmonella Rissen (40.9%) and Salmonella Derby (11.4%). Isolates were most commonly collected from the skin of pigs sampled at the dirty area (59.1%), followed by the inner (38.1%) and outer (9.1%) carcass surface sampled at the clean area. Most isolates (79.5%) were considered to be multidrug resistant and all harbored the virulence associated genes invA, invH, sopB, stn, slyA, phoP, phoQ and agfA. PFGE analysis revealed that most bacterial isolates belonging to the same serotype, recovered from animals from different farms, and slaughtered at separate days were genetically undistinguishable. Furthermore, our findings suggest that Salmonella Rissen might have an increased ability to endure on the slaughterhouse environment when compared with the other serotypes.Concluding, this study shows that the slaughterhouse may be a key point for the dissemination of resistant and virulent Salmonella strains, which stresses the importance of the implementation of good hygiene practices at the slaughterhouse and of the application of corrective measures to avoid cross-contamination.

Elaboration and validation of a checklist for the evaluation of good hygiene practices in food trucks

Purpose The purpose of this paper is to develop, validate the content and analyze the inter-rater reliability of a checklist of good hygiene practices in food trucks (GHPFT). Design/methodology/approach The study was carried out in Curitiba, Brazil, and divided into three stages: preparation of the evaluation checklist; validation of the checklist’s content; and reliability analysis. Content validation was carried out by six experts using the Content Validity Index (CVI). The reliability analysis was performed on five food trucks by four partners using the κ coefficient. Findings Prior to validation, the checklist contained 34 items divided into 9 categories; after, this number was changed to 30 items divided into 8 categories. The validated checklist presented a CVI=0.867 for each of the categories and κ between 0.636 and 0.759, indicating good reproducibility. Research limitations/implications The checklist considered the requirements of Brazilian laws, and may not reflect the good hygiene practices requirements specific to other countries. Practical implications The checklist proposed is an unprecedented tool, and may be used in the implementation of good hygiene practices and in inspections carried out by the Health Regulatory Agency for the street food segment. Originality/value The study was the first to describe the development, content validation and inter-rater reliability analysis of an evaluation checklist for GHPFT, and the results can be used by professionals working in the area.

Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review.

Because of their positive nutritional characteristics and low environmental impact, edible insects might be considered a 'food of the future'. However, there are safety concerns associated with the consumption of insects, such as contaminating chemical and biological agents. The possible presence of pathogenic and toxigenic microorganisms is one of the main biological hazards associated with edible insects. This review presents an overview of the microbiota of edible insects, highlighting the potential risks for human health. Detailed information on the microbiota of edible insects from literature published in 2000-2019 is presented. These data show complex ecosystems, with marked variations in microbial load and diversity, among edible insects as well as stable and species-specific microbiota for some of the most popular edible insect species, such as mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria). Raw edible insects generally contain high numbers of mesophilic aerobes, bacterial endospores or spore-forming bacteria, Enterobacteriaceae, lactic acid bacteria, psychrotrophic aerobes, and fungi, and potentially harmful species (i.e. pathogenic, mycotoxigenic, and spoilage microbes) may be present. Several studies have focused on reducing the microbial contamination of edible insects by applying treatments such as starvation, rinsing, thermal treatments, chilling, drying, fermentation, and marination, both alone and, sometimes, in combination. Although these studies show that various heat treatments were the most efficient methods for reducing microbial numbers, they also highlight the need for species-specific mitigation strategies. The feasibility of using edible insects as ingredients in the food industry in the development of innovative insect-based products has been explored; although, in some cases, the presence of spore-forming bacteria and other food-borne pathogens is a concern. Recent studies have shown that a risk assessment of edible insects should also include an evaluation of the incidence of antibiotic-resistance (AR) genes and antibiotic-resistant microorganisms in the production chain. Finally, as proposed in the literature, microbial hazards should be limited through the implementation of good hygienic practices during rearing, handling, processing, and storage, as well as the implementation of an appropriate HACCP system for edible insect supply chains. Another issue frequently reported in the literature is the need for a legislative framework for edible insect production, commercialisation, and trading, as well as the need for microbiological criteria specifically tailored for edible insects. Microbiological criteria like those already been established for the food safety and hygiene (e.g. those in the European Union food law) of different food categories (e.g. ready-to-eat products) could be applied to edible insect-based products.

Bacteriological Analysis of Ready- to- serve Foods from a South Indian City: A Potential Source for Drug Resistant Pathogens

Objective: Street foods are well - known source for bacteriological contamination with pathogens, responsible for health hazards like food poisoning and diarrheal diseases. The present study was undertaken to analyze the bacteriological quality of ready - to - serve foods vended in the streets of Rajahmundry, Andhra Pradesh, India. Method: This cross-sectional study over a 6-month period tested 142 diverse locally sold street foods collected from different locations in Rajahmundry city. Isolates obtained were identified to the species level and antibiotic susceptibility patterns determined. Additional information regarding food preparation, storage and handling practices observed by vendors was noted to correlate with the extent of bacterial contamination. Results: Majority (71.12%) of the ready to eat foods were contaminated with bacteria. Samosa (24%) and panipuri (22%) showed higher bacterial contamination rates. Of the total 177 strains recovered from all street foods, Escherichia coli (44%) and Staphylococcus aureus (29%) were the major isolates. Staphylococcus aureus (23%) was predominantly isolated from panipuri samples; Proteus species (29%) from masala chat; E. coli (31%) from Samosa; Klebsiella pneumoniae (40%) from Samosa; Pseudomonas aeruginosa (40%) from panipuri. Higher degrees of bacterial contamination were associated with poor personnel hygiene of vendors and unsafe food handling practices. Among the isolates, 33% of E. coli were extended spectrum beta lactamase (ESBL) producers while 15% were Methicillin resistant Staphylococcus aureus. Conclusions: Corrective measures like provision of health education to vendors and strict regulations for implementation of good hygienic practices would improve street foods quality. J Microbiol Infect Dis 2019; 9(2):83-89.

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

AbstractThis study evaluated the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Fifty‐three food trucks were divided into control group and intervention group. The study was carried out in three stages: (a) evaluation of good hygiene practices in both groups through a list of categories and development of an action plan; (b) participation of a food safety expert in the intervention group; and (c) second assessment of good hygiene practices in both groups. At the latter stage, both groups showed significant improvements on average. The intervention group presented greater progress in the last evaluation, with significantly higher adequacy percentages (p < 0.05) in all categories evaluated. The control group showed improvement in only 50% of the categories. These results revealed the importance of food safety experts in the implementation of hygiene practices in foodservices.Practical applicationsThe aim of this work was to evaluate the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Compliance to hygiene practices increased significantly when food safety consultants participated in the program. The results presented here contribute to raising awareness among food truck owners and staff on the importance of investing in food safety experts to ensure an effective implementation of good hygiene practices and accordingly reduce contamination risks in these establishments.

A large meta-analysis of the global prevalence rates of S. aureus and MRSA contamination of milk

ABSTRACTPast reports have indicated a high prevalence of milk contaminated with Staphylococcus aureus (S. aureus) and methicillin-resistant Staphylococcus aureus (MRSA), but the pooled prevalence rates of S. aureus and MRSA in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk (raw sheep's milk and raw goat's milk) and across different periods, continents, economic conditions and purchase locations remain inconsistent. We searched relevant articles published in PubMed, EMBASE, and Web of Science before July 2016. The Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) Statement was used to evaluate the quality of 93 included studies. We observed that the pooled prevalence rates of S. aureus contamination in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk were 15.4% (95% CI, 6.1–27.5%), 33.5% (95% CI, 29.5–37.7%) and 25.8% (95% CI, 17.5–35.0%), respectively. The pooled prevalence rates of MRSA contamination were 4.9% (95% CI, 0.0–15.7%), 2.3% (95% CI, 1.3–3.6%), and 1.1% (95% CI, 0.5–1.8%), respectively. The prevalence of S. aureus contamination in raw cow's milk increased over time. However, the pooled prevalence of raw cow's milk contaminated with S. aureus was lowest in European studies. These findings give an indication of the consequence of better milk regulation in Europe. High S. aureus prevalence rates in raw milk collected from farms and processing companies pose a potential threat to consumers. The implementation of good hygiene practices, appropriate health knowledge, and food safety principles at the farm level, as well as the prudent use of antibiotics in veterinary medicine and heat treatment before drinking, are necessary to reduce the potential risk of S. aureus and MRSA contamination.

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.

Presence of methicillin-resistant Staphylococcus aureus inartisan double cream cheese

Methicillin-resistant Staphylococcus aureus is regarded as a pathogen limited to nosocomial infections, which can also be transmitted by food. In this study 68 Staphylococcus coagulase positive isolates obtained from 100 samples of artisan double cream cheese elaborated in Pamplona (Colombia) were analyzed. The presence of mecA and coa genes and the corresponding genes to the main staphylococcal enterotoxins was determined by PCR. mecA gene was detected in 18,2% of S.aureus strains analyzed. All isolates carried the coa gene with very low heterogeneity; no strain showed the existence of the gene that encodes the toxin 1 of the toxic shock syndrome; The enterotoxin B gene was detected in 42% of the MRSA strains. The presence of MRSA strains in this study should be considered a potential health risk for consumers, especially vulnerable sections of the population who are prone to get foodborne infections where this bacteria can be lethal. The implementation of measures to prevent the spread of MRSA by food to the population, with particular emphasis in the implementation of Good Hygienic Practices and in the supervision of the correct use of antibiotics is suggested.

Transmissão oral da doença de Chagas pelo consumo de açaí: um desafio para a Vigilância Sanitária

The occurrence of acute Chagas disease (ACD) by oral transmission related to food consumption, until 2004, was a little known or investigated event. Currently becomes frequent in the Amazon region and is related to the occurrence of recent outbreaks in several states. Recent cases in Brazil of ACD are related to the consumption of acai juice, considered essencial food in the diet of the population in the Northern region. the acai berry has been appreciated both for its nutritional value, as by its characteristic flavor, ceasing to be consumed in the producing regions, extending throughout the brazilian territory and even exported to other countries. The aim of this study was to highlight the new challenges faced by public health agencies in preventing the transmission of Chagas disease by consumption of acai. Although there are important strategies being implemented by Brazil to combat Chagas disease transmitted via food, there is still a need for incentives to search for that knowledge generated assist in understanding the oral transmission of this parasite and its better interpretation of epidemiological, prevention and control. Besides the implementation of good Hygiene Practices, good Manufacturing Practices and the rapprochement between science institutions and producers of acai to contribute in solving this problem.

English

The study was undertaken to assess distribution of antimicrobial resistant and virulent genes in 72 Escherichia coli isolated from beef cattle and slaughter house. All the isolates were subjected for detection of virulent genes viz. stx1 and stx2 of shigatoxic E. coli (STEC), Lth of Enterotoxigenic E. coli (ETEC); antimicrobial resistant genes tetA, tetB, tetC for tetracycline and strA, strB for streptomycin by PCR assay. The Stx1 and Stx2 genes could be detected in 9.72 and 15.28% of the E. coli isolates, respectively. None of the isolates harbored both Stx1 and Stx2 genes in combination. However, 1.38 and 2.77% of the isolates, respectively possessed combinations of Stx1 and Lth and Stx2 and Lth. ETEC was the predominant pathotype isolated (31.94%) as compared to STEC (25%). Isolates exhibited maximum sensitivity to antimicrobials cephotaxim, ciprofloxacin, norfloxacin and cefriaxone, and resistance to gentamicin, cloxacillin and ampicillin. Tetracycline and streptomycin resistant genes were detected in 17 (23.61%) and 19 (26.38%) E. coli isolates, respectively. tetB and strA+strB were predominant genes harbored whereas tetC gene was not detected in any of the isolate. Observations of the present study conclude that E. coli isolates harboring drug resistant genes could be widely distributed in beef cattle and slaughter house environment. It may create a pool of transferable resistance genes for other pathogens in simulated environment. Since slaughtering and meat handling operations at majority of municipal slaughterhouses in India are unhygienic producing very conducive environment for foodborne environmental pathogens, this study suggests the need for effective implementation of good hygienic practices (GHP) in slaughterhouses to reduce the risks of contamination with antimicrobial-resistant bacteria. Key words: Escherichia coli, shigatoxic E. coli (STEC), beef, drug resistant genes.

Diversity, phylogenetic relationship and antibacterial potential of Bifidobacterium species isolated from raw milk production chain in Abidjan (Côte d'Ivoire)

The local dairy commodity, from farm to retail point, is informal and often escapes safety surveillance and results in high contamination of local milk by pathogens. The objective of this study was to determine the biodiversity of Bifidobacterium species in the informal dairy production chain in Abidjan and evaluate their potential antibacterial activity against pathogens. Bifidobacterium species were identified after sequencing of hsp60 genes. Results showed that Bifidobacterium were present in 9% of samples. Milkers' hands (14%) and cows’s udders (14%) were the most contaminated with Bifidobacterium. These isolates belong to five different species. Most Bifidobacterium isolated are Bifidobacteriumminimum (53%) and Bifidobacterium pseudolongum subsp. Globosum (24.4%). The other strains are composed of one strain of Bifidobacterium thermophilum, Bifidobacteriumthermacidophilum subsp. suis and Bifidobacterium magnum. The isolated Bifidobacteriumspecies have antibacterial activities that are not related to bacteriocins production, but to organic acids production (65%), which exert in vitro inhibitory action against Listeria monocytogenes, Salmonella hadar and Salmonella typhimurium, Staphylococcus aureus,Escherichia coli O27 and Escherichia coli O157H7. However, ensuring milk safety along the local milk production chain requires implementation of good hygiene practices together with adapted technology, such as fermentation. Key words: Bifidobacterium, antibacterial, milk, pathogens, Abidjan.

Microbiological Study of Ready-to-Eat Salad Vegetables from Retail Establishments Uncovers a National Outbreak of Salmonellosis

The increasing availability of bagged prepared salad vegetables reflects consumer demand for fresh, healthy, convenient, and additive-free foods that are safe and nutritious. During May and June 2001 a study of retail bagged prepared ready-to-eat salad vegetables was undertaken to determine the microbiological quality of these vegetables. Examination of the salad vegetables revealed that the vast majority (3,826 of 3,852 samples; 99.3%) were of satisfactory or acceptable microbiological quality according to Public Health Laboratory Service microbiological guidelines, while 20 (0.5%) samples were of unsatisfactory microbiological quality. Unsatisfactory quality was due to Escherichia coli and Listeria spp. (not Listeria monocytogenes) levels in excess of 102 CFU/g. However, six (0.2%) samples were of unacceptable microbiological quality because of the presence of Salmonella (Salmonella Newport PT33 [one sample], Salmonella Umbilo [three samples], and Salmonella Durban [one sample]) or because of a L. monocytogenes level of 660 CFU/g, which indicates a health risk. In each case, the retailer involved and the UK Food Standards Agency were immediately informed, and full investigations were undertaken. Nineteen cases of Salmonella Newport PT33 infection were subsequently identified throughout England and Wales. The outbreak strain of Salmonella Newport PT33 isolated from the salad and from humans had a unique plasmid profile. Campylobacter spp. and E. coli O157 were not detected in any of the samples examined. The presence of Salmonella, as well as high levels of L. monocytogenes, is unacceptable. However, minimally processed cut and packaged salad is exposed to a range of conditions during growth, harvest, preparation, and distribution, and it is possible that these conditions may increase the potential for microbial contamination, highlighting the necessity for the implementation of good hygiene practices from farm to fork to prevent contamination and/or bacterial growth in these salad products.