Number Of Food Poisoning Cases Research Articles

Sporulation is dispensable for the vegetable-associated life cycle of the human pathogen Bacilluscereus.

Summary Bacillus cereus is a common food‐borne pathogen that is responsible for important outbreaks of food poisoning in humans. Diseases caused by B. cereus usually exhibit two major symptoms, emetic or diarrheic, depending on the toxins produced. It is assumed that after the ingestion of contaminated vegetables or processed food, spores of enterotoxigenic B. cereus reach the intestine, where they germinate and produce the enterotoxins that are responsible for food poisoning. In our study, we observed that sporulation is required for the survival of B. cereus in leaves but is dispensable in ready‐to‐eat vegetables, such as endives. We demonstrate that vegetative cells of B. cereus that are originally impaired in sporulation but not biofilm formation are able to reach the intestine and cause severe disorders in a murine model. Furthermore, our findings emphasise that the number of food poisoning cases associated with B. cereus is underestimated and suggest the need to revise the detection protocols, which are based primarily on spores and toxins.

Electrochemical Immunosensor for the Detection of Staphylococcal Enterotoxin B (SEB) using Screen-Printed Electrodes (SPEs)

Staphylococcal enterotoxin B (SEB) is responsible for large number of food poisoning cases throughout the world. SEB is an exotoxin and it is one of the several harmful substances produced by the bacterium Staphylococcus aureus. Therefore, it is required to develop methods for the sensitive, reliable, reproducible, cheaper, easy to use and rapid detection of SEB. An electrochemical immunosensor was studied for the fast detection of SEB using disposable screen-printed electrodes. Ascorbic acid-2-phosphate (AA-2P) was used as a new substrate for the voltammetric detection of SEB. In the alkaline buffer solution the alkaline phosphate (ALP) enzymatic hydrolysis product of AA-2P is ascorbic acid (AA). Ascorbic acid is an electroactive substance and gives differential pulse voltammetric (DPV) oxidative response at +380mV (versus Ag/AgCl). The potential +0.39V corresponded to the oxidation of AA. Indirect sandwiched enzyme linked immunosorbent assay (ELISA) is used for the detection of SEB. In this method, anti-rabbit IgG for SEB (capturing antibody) was first immobilized on the surface of SPE. These antibodies were further reacting with SEB (antigen) to form antigen-antibody complex. After that, anti-mice IgG for SEB (secondary antibody) were added, followed by ALP-conjugated anti-mice IgG (revealing antibody). The optimal conditions for ALP enzymatic reaction and the volumetric detection were optimized. It was found that the response of voltammetric immunosensor is proportional to the SEB concentration in the range 0.1-100ng/mL. The detection limit was found to be 0.1ng/mL.

Bioshell Calcium Oxide-Containing Liquids as a Sanitizer for the Reduction of Histamine Production in Raw Japanese Pilchard, Japanese Horse Mackerel, and Chub Mackerel.

Recently, there has been an increase in the number of food poisoning cases associated with histamine in food, mainly in relation to histamine in fish. Here, we investigated methods to decrease histamine levels in Japanese pilchard, Japanese horse mackerel, and chub Mackerel, stored at 10 °C using various concentrations of heated scallop bioshell calcium oxide (BiSCaO) suspension, dispersion (BiSCaO + Na2HPO4), colloidal dispersion (BiSCaO + NapolyPO4), scallop shell powder (SSP) Ca(OH)2 in pure water (PW) or saline, and BiSCaO water. BiSCaO in a high alkaline pH solution chemically decomposes histamine poorly, but the partial flocculation/precipitation of histamine was observed with 1 and 0.2 wt.% BiSCaO dispersion and BiSCaO colloidal dispersion, respectively. Cleaning fish samples with BiSCaO suspension, dispersion, colloidal dispersion, or BiSCaO water remarkably reduced histamine levels and normal bacterial flora (coliform bacteria (CF) and total viable bacterial cells (TC)) after storage for four days at 10 °C, while much higher histamine levels were observed after cleaning with saline. These results suggest that cleaning fish with BiSCaO dispersion, colloidal dispersion, or BiSCaO water can significantly reduce histamine levels through their bactericidal activity against histamine-producing bacteria.

Results of Hygiene Education of Kitchen Knife by using ATP Inspection - Comparison of Handle and Blade

In Japan, the number of food poisoning cases and the number of patients have been gradually decreasing in the last ten years. However, from the Japanese Ministry of Health, Labor and Welfare, the number of bacterial food poisoning cases has been approximately 41% of the total number in the past five years, which is still high. Therefore, in this study, to prevent food poisoning, we conducted hygiene education using the ATP test and confirmed the educational effect by comparing before and after education. ATP luminescence kit (Lumitester PD-10, LuciPac Pen) manufactured by Kikkoman Corporation used for the microbiological test. Before the hygiene education, the ATP of the knife handle, and the ATP of the knife blade measured before and after cooking. Twelve knives for vegetables and 12 knives for meat targeted. Before the hygiene education, the handle and the blade of the meat knife measured of ATP, that before cooking and washed after cooking. Further, the handle and blade of the kitchen knife for vegetables were also measured for ATP in the same manner as the knife for meat.

Results of Hygiene Education of Kitchen Cutting Board by using ATP Inspection - Comparison of Vegetable Cutting Board and Meat Cutting Board

Since bacteria grow in high temperature and high humidity, bacterial food poisoning frequently occurs from the rainy season to summer. In Japan, the number of food poisoning cases is high from June to October. Maintaining a hygienic environment in the kitchen is very important for preventing food poisoning. In particular, cutting boards on which various foods are places may cause secondary pollution. Therefore, to avoid food poisoning, this study compared the ATP value of the cutting board before and after the hygiene education using the ATP wiping test and investigated the educational effect. Before hygiene education, the inspector conducted an ATP wiping test on the cutting boards for vegetables and meat that washed before and after cooking and notified the cooks of the values. The inspector conducted hygiene education while showing the cook how to clean the cutting board. The cutting board washed with detergent and sponge, rinsed with running water for 30 seconds or more, then this process was repeated twice.

Impact of Biogenic Amines on Food Quality and Safety.

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

The Impacts of Climate Change on Food Poisoning Cases in Malaysia

Introduction: Malaysia is a tropical country, and the climate is hot and humid throughout the year, which is suitable for the growth of the foodborne microbes. This study is an attempt to quantify climate-induced increases in morbidity rates of food poisoning cases. Methodology: Monthly food poisoning cases and average monthly meteorological data from 2004 to 2014 were obtained from the Malaysian Ministry of Health and Malaysian Meteorological Department, respectively. Population projections in Malaysia, up to the year 2040 were adopted from the Malaysian Department of Statistics and modified to the year 2100 based on the mean percentage increase of 40 years. The PRECIS model was used to project future climate up to the year 2100 under the A1B scenario. Poisson generalized linear models were developed to quantify the relationship between climatic parameters and the number of reported food poisoning cases in the future. Result: The findings revealed that the total number of food poisoning cases in Malaysia during the 11 years of study period was 134,818 cases with 46 deaths. The mean age of the patients was 20±18 years old. Some 52.8% of the cases were among the ages of 13-24 years old, followed by 25.3% and 21.6% among the ages of 25-59 years old and below than 12 years old, respectively. Among the cases, 97.2% were Malaysians and 55.7% were females. Temperature, precipitation and relative humidity gave a significant impact on food poisoning cases in Kelantan and Melaka (p<0.005), while in Pahang and Sabah, only disease trend was significant (p<0.005). E.coli was associated with food poisoning cases in 2 states which were in Johor and Sabah (p<0.005). Projected percentage increase in food poisoning cases per month up to the year 2100 under A1B scenario in Kelantan, Melaka, Pahang and Sabah were 36.5%, 51.0%, 18.0% and 45.9%, respectively. Conclusion: The study concludes that climate does affect the distribution of food poisoning cases in certain states in Malaysia.

Prevalence of Campylobacter species in milk and milk products, their virulence gene profile and anti-bio gram.

Aim:During the last decades, number of food poisoning cases due to Campylobacter occurred, immensely. After poultry, raw milk acts as a second main source of Campylobacter. Therefore, the present study was undertaken to detect the prevalence of Campylobacters in milk and milk products and to know the antibiotic sensitivity and virulence gene profile of Campylobacter spp. in Anand city, Gujarat, India.Material and Methods:A total of 240 samples (85 buffalo milk, 65 cow milk, 30 cheese, 30 ice-cream and 30 paneer) were collected from the different collection points in Anand city. The samples were processed by microbiological culture method, and presumptive isolates were further confirmed by genus and species-specific polymerase chain reaction using previously reported primer. The isolates were further subjected to antibiotic susceptibility assay and virulence gene detection.Result:Campylobacter species were detected in 7 (2.91%) raw milk samples whereas none of the milk product was positive. All the isolate identified were Campylobacter jejuni. Most of the isolates showed resistance against nalidixic acid, ciprofloxacin, and tetracyclin. All the isolates have three virulence genes cadF, cdtB and flgR whereas only one isolate was positive for iamA gene and 6 isolates were positive for fla gene.Conclusion:The presence of Campylobacter in raw milk indicates that raw milk consumption is hazardous for human being and proper pasteurization of milk and adaptation of hygienic condition will be necessary to protect the consumer from this zoonotic pathogen.

The molecular diversity of toxin gene families in lethal Amanita mushrooms

Mushrooms in lethal Amanita species are responsible for a large number of food poisoning cases and deaths. However, the diversity of the toxins in these mushrooms remains largely unknown. This study analyzed the gene families of toxins found in 6 lethal Amanitae from Asia and Europe. Fifty-four gene sequences were obtained, accounting for 70.1% of the known MSDIN family members. Of the 54 gene sequences, 20 encode α-amanitin, 5 encode β-amanitin, 16 encode phallacidin, and 13 encode peptides of unknown functions. Bayesian analysis of MSDIN family members identified differences in the number of toxin genes in different toxin families among the Amanita species. Ten of the 13 peptides of unknown functions were closely related to known phallotoxins, while the remaining 3 were similar to amatoxins. The α-AMA tree indicated that there were significant differences between the Amanita and Galerina species. However, both the α-AMA and PHA trees showed that these toxin genes have similar upstream and downstream motif sequences among the Amanita species. This study greatly enriches the available diversity information regarding toxin gene families in lethal Amanita mushrooms, and could lay a strong foundation for further research about the evolution of Amanita toxin genes.

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

During the recent years, an immense increase in the number of food poisoning cases in people caused by Campylobacter (C.) species has occurred. Raw milk, next to poultry meat, is considered the most frequent cause of food poisoning in people caused by the subject bacteria, although it is not always possible to isolate Campylobacter cells from the incriminated milk. Most probably this difficulty is caused by low concentration of the pathogen in milk at the level of 2/3 cells/ml although even such low concentration represents risk to human health. The present study was aimed at determining the occurence of Campylobacter bacteria in milk originating from selected regions of Poland. The isolation method applied in this work was effective in recovering as few as 0.1 cell of Campylobacter per g of food. Among 150 bulk milk samples tested, Campylobacter spp. was isolated from 7 (4.6%) ones. The biochemical identification of the isolated strains conducted by means of conventional biochemical tests as well as by applying the API - Campy tests revealed that all the isolates belonged to the C. jejuni species. Determination of resistance to antibiotics was performed by means of the diffusion disks method for the following antibiotics: gentamicin, ciprofloxacin, ampicillin, chloramphenicol, erythromycin, doxycyclin and tetracycline. Among 7 isolates tested, all were susceptible to ampicillin, chloramphenicol, erythromycin and gentamicin, 28.5% to doxycyclin and 14.2% to tetracycline and ciprofloxacin.

Food Poisoning

Each year brings an increase in the number of food poisoning cases. Pam Fisher and Julie Hartshorn take a look at its diverse causes and how to manage its distressing symptoms.

Bacillus cereus phage typing as an epidemiological tool in outbreaks of food poisoning.

Bacillus cereus is responsible for an increasing number of food poisoning cases. By using 12 bacteriophages isolated from sewage, a typing scheme for B. cereus isolates from outbreaks or sporadic cases of food poisoning was developed. The phages belonged to three morphotypes. Ten phages with contractile tails and icosahedral heads were members of the Myoviridae family, and two phages with noncontractile tails belonged to the Siphoviridae family. Phage 11 represented a new species. It had an isometric head and a very long contractile tail with long wavy tail fibers and was one of the largest viruses known. The vast majority of 166 B. cereus strains (161, or 97%) isolated from food poisoning cases were typeable. Of 146 strains isolated from 18 outbreaks, 142 (97%) could be divided into 17 phage types. A good correlation, on the order of 80 to 100%, between phage types of strains isolated from suspected foods and those of strains isolated from stools of symptomatic patients was observed. Most Bacillus thuringiensis strains were also typeable, providing further evidence of the close relatedness of B. cereus and B. thuringiensis. This phage typing scheme can be a valuable epidemiological tool in tracing the origins of food poisoning caused by B. cereus.

DOMESTIC FOOD SAFETY AND HYGIENE: EDUCATING THE CONSUMER

Improved legislation controlling the major components of the food chain cannot ensure that food leaving the food retailer will remain safe until it is consumed. Mishandling of food in the home contributes to a significant number of food poisoning cases each year. A survey conducted in West Glamorgan in 1991 identified a lack of understanding by many respondents in several aspects of food safety and hygiene. Some weak points in knowledge relate to factors that have been acknowledged for many years, while others relate to the use of appliances in the kitchen and “new” food products. A multitude of educational material is available to the general public from many sources, but its effectiveness is questioned.