Scalding Water Research Articles

79 Microbiological effects of control measures during pork production

Abstract The objective of this study was to determine the prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and efficacy of control measures at a pork processing facility. Outbreaks of E. coli O157:H7 associated with pork, though not common globally, have been reported multiple times in recent years in Alberta. Sampling at a commercial facility processing hogs was carried out at monthly intervals for 11 mo. At the facility, the dressed carcasses are sprayed with 5% lactic acid (LA) and immediately air-chilled after the LA spray. At each sampling time, 14 different types of samples were collected: dirt from the holding pen floor (n = 2), gloves of workers (n = 5), scalding water (n = 1), tonsils (n = 5), cecal material (n = 5), five swabs each from hides of animals after bleeding (HAB), and carcasses after scalding (CAS), before evisceration (CBE), after evisceration (CAE), before LA spray (BLA), after LA spray (ALA), 1h after LA spray (ALA1), 2h after LA spray (ALA2), and after chilling (ACH). All samples were enumerated for total plate count (TPC), Enterobacteriaceae, and E. coli using specific media for each. In addition, an aliquot of each sample was enriched and tested for the presence of the O-antigen gene (rfbE) for E. coli O157 and Shiga toxin-producing gene (stx1/stx2) using real-time PCR. Cultures positive for both rfbE and stx were further plated for the isolation of E. coli O157:H7. Of the 683 enrichment cultures, 12 were positive for both marker genes, from cecal material (n = 2), dirt (n = 4) and HAB (n = 6). However, none of these samples yielded STEC O157 isolates. Of these enrichment cultures, 69, 45 and 32 were positive for stx1, stx2, and both stx genes, respectively. Positive samples were mostly associated with HAB, cecal material and dirt. HAB was most and least contaminated in August/June and December, differing by 1 log unit for TPC (P < 0.05). Enterobacteriaceae and E. coli on HAB were also affected by month of sampling (P < 0.05), but this temporal trend differed from TPC (Table). The numbers for TPC, Enterobacteriaceae, and E. coli all decreased (P < 0.05) as the stage of carcass processing progressed. The overall reduction of TPC and E. coli was 7 and 5 log units, respectively. Scalding, LA spray and air chilling all reduced (P < 0.05) the numbers of indicator bacteria on carcasses. Of the 55 samples each collected from BLA, ALA, ALA1, ALA2, and ACH, 36, 13, 2, 1 and 0 were positive for E. coli, respectively. In conclusion, pork processing environments can be contaminated with STEC from hides, feces and holding pen, but levels of STEC O157 appear to be low. Scalding, LA spray and air chilling can be effective measures to reduce the risk of bacterial contamination of pork.

Modeling nonlinear inactivation of hygiene indicator bacteria in pig carcasses during scalding at different pHs.

This study aimed to investigate the influence of adding an alkalizing agent to the scalding water of a slaughterhouse in Brazil to inactivate hygiene indicator bacteria in pig carcasses. Scalding is critical during carcass processing because slaughterhouses' scalding water is constantly renewed; therefore, it is usually contaminated with organic matter, such as faeces and dirt from the previous carcasses. The treatments evaluated consisted of counting Enterobacteriaceae and mesophilic bacteria in pork jowls at 62°C, 65°C, 68C, and 72°C after 0.0, 1.5, 3.0, 4.5, 6.0, and 7.5min of simulated scalding at the pHs of 7.0 (control) and 11.0 (after addition of alkalizing agent). Decimal reduction times of hygiene indicator bacteria for all treatments were estimated with different nonlinear bacterial inactivation models. As a result, adding the alkalizing agent did not significantly inactivate most of the bacteria in the studied samples. However, it contributed to the inactivation of some bacteria, mostly belonging to the mesophilic group, at some specific temperatures. The results obtained in the current study can provide useful insights into dealing with pig carcass contamination in a real-world scenario and applying the obtained information in the industrial environment.

Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter

AbstractFoodborne pathogens pose a persistent threat in broiler chicken production, particularly during the slaughter process, where contamination with zoonotic pathogens remains a concern. This study focuses on the potential of organic acids, such as formic and lactic acid, and the oxidizing agent peracetic acid, to decontaminate scalding water and enhance the hygiene of chicken carcasses. We conducted suspension tests introducing various organic loads to mirror the conditions of practical scalding water. Additionally, the surface tests were performed on chicken skin. Both methods were further tested in an experimental slaughtering facility. In suspension tests, the organic acids achieved impressive decontamination, with a 5‐log10 reduction of the test organisms Enterococcus hirae, Salmonella Typhimurium and Campylobacter jejuni at minimal concentrations (between 0.04% and 2% for formic acid; between 0.1% and 4.5% for lactic acid). Peracetic acid also effectively sanitized model water and chicken skin, even when used in low concentrations (between 0.001% and 0.1%), both in the laboratory‐based testing and in the experimental slaughtering facility. These results suggest that the tested disinfectants can effectively sanitize process water, even under conditions mimicking practical scalding water with organic matter. Peracetic acid, in particular, proved highly effective in improving chicken skin hygiene even at low concentrations.

Research note: A scald water surfactant combined with an organic acid carcass dip reduces microbial contaminants on broiler carcasses during processing

Organic acids are applied to poultry carcasses during processing to reduce foodborne pathogens and spoilage microorganisms. Scald water surfactant agents employed to improve feather removal may enhance the efficacy of organic acids during processing. This study investigated the effects of concurrent application of a scald water surfactant and organic acid dip on microbial contamination of carcasses processed in a small-scale production model. Broilers were reared in litter floor pens to 47 d of age and slaughtered using standard practices. Carcasses were scalded in either control or surfactant scald water initially and dipped in either a 2% organic acid blend or water after feather removal to complete a 2 × 2 factorial arrangement with n = 15 carcasses per treatment group. The commercially available scald water additive was a slightly alkaline surfactant solution labelled as a feather removal aid. The organic acid dip consisting of lactic and citric acid was maintained at pH of 2.5. Approximately 10 g of neck skin was collected 1-min postdipping and placed in buffered peptone water with an added neutralizing agent, sodium thiosulfate. Serial dilutions were performed to determine general coliform (GC), E. coli (EC), and aerobic plate (APC) counts as CFU per gram of skin sample. A significant 0.61, 0.76, and 1.6 log reduction of GC, EC, and APC, respectively, was attributed to use of the organic acid carcass dip (P ≤ 0.01). There were no significant differences in carcass microbial reduction due to surfactant scald water alone. A 0.69, 0.73 (P ≤ 0.05), and 1.96 log reduction of GC, EC, and APC, respectively, was observed in surfactant-scalded, acid-dipped carcasses compared to water-scalded, water-dipped control groups. These data demonstrated that a surfactant scald water additive and an organic acid carcass dip can have beneficial effects of microbial reduction when employed simultaneously during broiler processing.

Mining Charity

Scalding water, plummeting cage elevators, cave-ins, fiery explosions, toxic air. These were among the many hazards of silver ore mining on Nevada’s Comstock Lode in the late 1800s. This article explores the nature of silver mining society in the 1860s and 1870s, focusing on the dangerous conditions in which miners worked in the mineshafts that ran beneath the communities of Virginia City and Gold Hill, Nevada. The material culture and conditions of mining, the article argues, were central to determining the community’s needs and the charitable efforts mounted to address them. Philanthropic work and fundraising for a diverse set of causes—from attending to individuals’ needs to building a hospital to running an orphanage—shaped residents’ social and cultural lives, as well as the built environment in which they lived.

Effect of reusing heat-treated scalding water on carcass hygiene in industrial pig slaughterhouse

To save water resources, scalding water used in a pig slaughterhouse was treated at 80 °C for 3 h and reused the next slaughtering day. Water samples were collected before and after the treatment and at the end of the slaughtering day to evaluate the microbial counts. Aerobic colony counts were not significantly different in water samples between treated and clean water at the beginning of the slaughtering day (2.59 and 2.61 log CFU/mL; p = 0.93), and no Enterobacteriaceae and Salmonella spp. were ever detected in the water. Furthermore, the microbial counts of pig carcass after water treatment, sampled immediately after scalding, was compared with those obtained by replacing it with clean water. The aerobic colony count was 5.60 and 5.83 log CFU/400 cm2 at the start of the slaughtering day and 5.72 and 5.49 log CFU/400 cm2 at the end of the slaughtering day, in control and reused water respectively. Higher aerobic colony counts were detected at the beginning of the slaughtering days in treated groups and at the end of the slaughtering days in control groups. Salmonella was detected in a few carcasses, independently for treated and control groups, and no relation with water treatment could be found.

Monitoring Hygienic Measures for Decreasing Salmonella Occurrence in Scalding Tank Water of a Turkey Slaughterhouse

The objective of this work was to test different treatments based on the temperature and acidification of scalding tank water throughout the day in a turkey slaughterhouse under industrial conditions in order to decrease the occurrence of Salmonella. After controlling the scalding tank water under usual conditions, the following measures were taken: (a) the temperature was increased to 60 °C and 70 °C for 15 min at the halfway point of the day; (b) the scalding water was acidified and six different initial pH levels were tested. Both measures which were tested (heating and acidification of scalding water) showed efficiency in reducing the occurrence of Salmonella during the scalding step. In order to prevent the disadvantages associated with the hardest measures in each case, we propose that scalding water be heated to 70 °C for 15 min without carcasses, which can be repeated if the disadvantages of the exposed costs and resources of processing are acceptable. Regarding acidification, a suitable measure would be an initial pH of 4.0 or any treatment that keeps the pH of the scalding water below 4.5, using acid that does not affect the final quality of the products and/or the elements involved.

Quantitative analysis of knowledge, attitude and practice of workers in chicken slaughter slabs toward food safety and hygiene in Ouagadougou, Burkina Faso

IntroductionIn low- and middle-income countries, chicken serves as a cheap source of protein and an income source for many households. It is particularly important in the capital, Ouagadougou, Burkina Faso, where chicken is regularly consumed. However, hygiene standards are very low, posing a significant public health risk.MethodsTo better understand the food safety situation, we conducted a cross-sectional survey of the hygienic practices of 155 randomly selected chicken slaughter outlets and carcass shops with a semi-structured questionnaire.Results and discussionOf the outlets visited, 59% are not licensed, and 63% are not regularly inspected, operating in the dominant, largely unregulated informal sector. More than 80% of the chickens are sourced from village production systems, but around 6% of the birds die during transport. The monetary loss due to chicken death during transportation is around four million USD annually. Market hygiene is poor; 86% of the holding pens have no hard floor and are not washed regularly. Almost all (92%) chickens are slaughtered on bare earth floors; bleeding, plucking, and evisceration are done on a wooden table that is rarely washed. On average, the same scalding water is used for 33 birds, seven scalded at a time. Most respondents (49%) thought that plucking and evisceration were the major cause of contamination of carcasses with foodborne pathogens. Most operators only washed their hands and knives with tap water at the beginning of the slaughtering process. Some shops use refrigerators and freezers to store carcasses before selling. However, they store carcasses with other foods like fish, beef and vegetables, facilitating further cross-contamination. There were rats (26%), cats (39%) and dogs (30%) present at outlets, roaming for food, especially roadside outlets. Training schemes on hygienic food handling practices were favoured by outlets as an approach to improve matters; however, improvements in food safety will be limited without significant upgrades in infrastructure and facilities. Slaughter slabs need a standard house with stable energy, adequate airflow, clean water, toilets, detergents and freezers. Also, they need equipment like knives, tables and dishes made of high-quality, easy-to-clean materials.

Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway

Good process hygiene in broiler slaughter is paramount to achieve safe products with long shelf-lives. Here we investigated changes in bacterial load and diversity on chicken carcasses at selected stages on slaughtering lines in two abattoirs in Norway. Carcasses included in the study, came from flocks that had been classified as either positive or negative for Campylobacter. In total, 120 neck-skins were collected at four sampling points: before scalding, after plucking, after evisceration, and after chilling. The bacterial load was analyzed at each sampling point using quantitative and qualitative cultivation while the bacterial composition was determined using amplicon sequencing of the 16S rRNA gene. Bacterial loads on carcasses decreased along the slaughter line by 2.1, 1.1, 1.1, and 1.0 log cfu per g for Total Plate Counts (TPC), Enterobacteriaceae, Escherichia coli, and Campylobacter, respectively. The largest reduction was observed after washing and chilling. For TPC, a large reduction was also observed after scalding and plucking. Scalding water samples had low amounts of E. coli and were negative for Campylobacter. Only a weak statistical association was found between indicator counts and Campylobacter. The 16S rRNA amplicon sequencing results showed a more diverse bacterial community at the start of the slaughter line, dominated by Staphylococcus, Escherichia-Shigella, and Streptococcus, which altered to a less-diverse community, dominated by Asinibacterium spp., Afipia spp., Pseudomonas, Polaromonas, and Psychrobacter after chilling. Both abattoirs were assessed as low risk by a new categorization method. This study contributes to identify factors that increases and decreases levels of Campylobacter and other bacteria during slaughter and should enable the implementation of control measures and thus improve meat safety.

BURN PATIENTS IN REGIONAL PUBLIC HOSPITAL : PROFILE AND TREATMENTS OPTIONS IN REGIONAL PUBLIC HOSPITAL DR. DJASAMEN SARAGIH, PEMATANG SIANTAR FROM PERIOD 2017 - 2019

ABSTRACT
 Background : Burns are one of the types of trauma which high morbidity and mortality. Burns make skin tissue damaged by various causes such as flame, scald or hot water, electricity, chemicals, and radiation, which still often occur today. Burns are a common health problem in developing and poor countries. The epidemiology of burns that occurs in Indonesia is still quite rarely reported.
 Purpose and Objectives : This study is to report burns at dr. Djasamen Saragih Regional Public Hospital, is a type B regional hospital in North Sumatra, Indonesia.
 Methods : This is descriptive analysis with cross-sectional by using medical records of burn patients treated from January 2017 to December 2019. The data are presented in tabular and graphic form.
 Results : There were 68 samples in this study. The highest incidence of burns was found in the adult age group as many as 46 cases (67,6%) and dominated by men of 45 persons (66,2%), with the most cases being caused by burns due to scalding injury 39 cases (57,4%). The majority of incidents in this study suffered from second-degree burns, recorded 61 cases (89,7%). Excisional debridement is the most common surgery performed therapy in as many as 42 cases (62%) in this study.
 Conclusions : From this study, it was shown that the high-risk groups in cases of burns were adults and men. The number of events that cause high morbidity and mortality can be prevented by increasing knowledge of burns, and implementing preventive measures, especially in low socio-economic communities. 
 
 Keywords : Burns, age, sex, etiology, degree, treatments

Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi

The use of scalded dough fermentation has become increasingly popular because of its positive effects on product texture, safe quality and flavor. In this study, the characteristics of scalded wheat dough and its influence on the evolution of mixed yeasts, namely Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22 were investigated. Scalding water temperature above 90 °C significantly reduced the number of microorganisms. Bacillus spp. and some filamentous fungi survived the scalding process. Starch partially gelatinized during scalding, which resulted in the porous microstructure and increased reducing sugar content of dough. In the scalded dough with flour/boiling water ratio less than or equal to 1/1, the cell number of S. cerevisiae Y10 decreased from 6.5 log CFU/g dough to approximately 5.6 log CFU/g dough after 12 h of dough fermentation, but the W. anomalus Y13 and T. delbrueckii Y22 cell populations increased significantly (p < 0.05). When the flour/boiling water ratio was greater than 1/1, Y10 was the dominant yeast, and the inoculation ratio of the three yeasts had no effect on its dominant position in the fermented scalded dough. The results revealed the importance of controlling the scalding parameters when mixed yeast cultures were used in scalded dough fermentation.

Effects of Drug-Free Pectin Hydrogel Films on Thermal Burn Wounds in Streptozotocin-Induced Diabetic Rats.

This study aims to examine the influence of drug-free pectin hydrogel films on partial-thickness burn wounds using streptozotocin-induced diabetic rats as the animal model. Thirty male Sprague Dawley rats were included in the wound healing study, and scalding water was used to produce wounds in the dorsum region of the rats. Two different formulations of pectin hydrogel films, PH 2.5% and PH 5%, were prepared using a solvent evaporation method. MEBO® (moist exposed burn ointment), a commercial herbal formulation was used as a positive control. The progress of the wound healing was observed and compared between untreated normal rats, untreated diabetic rats, diabetic rats treated with MEBO®, diabetic rats treated with PH 2.5%, and diabetic rats treated with PH 5%. The results showed that diabetic rats treated with PH 5% healed faster than the untreated diabetic rats and diabetic rats treated with PH 2.5%. Interestingly, the diabetic rats treated with PH 5% healed as well as diabetic rats treated with MEBO®, where wounds were healed entirely on day 20. Nevertheless, both PH 2.5% and PH 5% showed a greater zone of inhibition than MEBO® when tested against Staphylococcus aureus.

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand.

Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities’ criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72–8.61), S. aureus (OR = 2.68, 95% CI: 1.29–5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01–5.69), coliforms (OR = 3.01, 95% CI: 1.47–6.15), and E. coli (OR = 2.69, 95% CI: 1.58–4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14–3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23–2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04–2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.

Burn Injuries Associated with At-Home Hair Braiding.

Hair braiding that incorporates synthetic extensions has increased in popularity across all age groups. As part of the styling process, the ends of the braid are commonly dipped in scalding water; an increasing number of patients have presented to our center after containers of recently boiled water are accidentally tipped over and spilled onto patients. A retrospective chart review was performed of all patients who sustained burn injuries related to at-home hair braiding presenting to an ABA-verified burn center between January 1, 2006 and July 31, 2020. A total of 41 patients presented over the study period, and the frequency of this type of burn increased over time, with 54% of injuries occurring in the past 3 years (2018-2020). The mean patient age was 7.5 years, and the majority of patients were under 18 years of age (97%), female (95%), and African-American (98%). Seventy-three percent of injuries occurred in the home and 88% involved another person in the hair braiding process. The mean TBSA burned was 5% (range 1-20%). The most commonly involved areas were the back (54%), thigh/leg (37%), and neck (24%). Ninety percent were partial-thickness injuries only, with 10% having some degree of full-thickness injury. Ninety percent of patients required inpatient admission, and 34% of patients required at least one operative procedure. Hair braiding, with the use of scalding water to seal and set the ends of braids, can lead to burn injuries that require hospitalization and the need for surgical intervention.

ДОПОЛНИТЕЛЬНАЯ АНТИМИКРОБНАЯ ОБРАБОТКА ТУШЕК ПТИЦЫ В ВАННЕ ТЕПЛОВОЙ ОБРАБОТКИ

This work aim has been cetilperidin chloride (CPC) antimicrobial properties investigation when it has been added to bath water for poultry carcasses thermal treatment for additional antimicrobial treatment. Thermal treatment bath with water temperature 55oC has been modelled for CPC antimicrobial properties investigation. Broil- er carcasses thermal treatment exposition has been 180 s. CPC disinfecting properties have been investigated at the base of “Methods of disinfecting matters laboratory investigations and tests for its effectiveness and safety evaluation” guide. CPC solutions effect has been studied on water micro flora in the bath for thermal treatment and on carcass- es feather and skin micro flora. It has been established that 0.1 to 0.15% CPC addition to water in thermal treatment bath in soft scalding mode) gives the possibility to reduce the content of QMAFAnM to single colonies and to inacti- vate coli group bacteria (СGB) in scalding water. Herewith QMAFAnM rediced by 99.5–99.9% in feather washout and by 89.8-97.8% in skin washout.

Burn Injury-Induced Pain and Depression-Like Behavior in Mice.

Scalding water is the most common cause of burn injury in both elderly and young populations. It is one of the major clinical challenges because of the high mortality and sequelae in low- and middle-income countries. Burns frequently induce intense spontaneous pain and persistent allodynia as well as life-threatening problem. More importantly, excessive pain is often accompanied by depression, which may significantly decrease the quality of life. This article shows how to develop an animal model for the study of burn-induced pain and depression-like behavior. After anesthesia, burn injury was induced by dipping one hind paw of the mouse into hot water (65 °C ± 0.5 °C) for 3 s. The von Frey test and automated gait analysis were performed every 2 days after burn injury. In addition, depression-like behavior was examined using the forced swimming test, and the rota-rod test was performed to differentiate the abnormal motor function after burn injury. The main purpose of this study is to describe the development of an animal model for the study of burn injury-induced pain and depression-like behavior in mice.

Scalding process optimization to enhance the textural properties of Kashar cheese

The aim of the study is to optimize the scalding process through scalding water temperature, acidity, and salt concentration effective on the quality of Kashar cheese using response surface methodology. The textural and meltability properties of Kashar cheese have been used at the evaluation of optimization. The textural, meltability, and sensory assessment points of ripened Kashar cheese sold in the market have been utilized as target values in the optimization. Optimum scalding conditions were found as; 80.80 °C of temperature, 1.45 °SH of water acidity, and 10.00% of salt concentration providing 89.30 N, −309.35 g sn, 0.75, 66.18 N, and 21.47 mm values for hardness, adhesiveness, cohesiveness, gumminess, and meltability. According to the verification production, it was determined that the existing models gave successful results in estimating the texture and meltability values (95% in confidence interval). Practical applications The purpose of the present study was to optimize the scalding process (temperature, acidity, and salt concentration of scalding water) effective on the quality of Kashar cheese. It further aims to study the effect of these scalding parameters on the textural properties and meltability of the Kashar cheese. The production of Kashar cheese with optimum scalding water parameters provided the expected textural properties and meltability values in Kashar cheese.

601 Burn Injuries Associated with At-home Hair Braiding

Abstract Introduction Hair braiding that incorporates synthetic extensions has increased in popularity across all age groups. During the styling process, the ends of the braid are commonly dipped in hot water. As a result of this practice, an increasing number of patients have presented to our Burn Center after containers of recently boiled water are accidentally tipped over and spilled onto patients. Here, we report on patient demographics, outcomes, and our experience managing this injury pattern. Methods A retrospective chart review was performed of all patients who sustained burn injuries associated with at-home hair braiding presenting to an ABA-verified Burn Center between January 1, 2006 and July 31, 2020. Data on patient demographics, injury characteristics, wound management and, burn outcomes was collected. Results A total of 41 patients presented over the study period with burn injuries related to at-home hair braiding. The frequency of this type of burn increased over time, with 54% of injuries occurring in the last three years (2018–2020). The mean patient age was 7.5 years (range 0.7 – 32 years). Demographically, the vast majority of patients were under 18 years of age (90%), female (95%), and African American (98%). Seventy-three percent of injuries occurred at the patient’s home and 88% of incidents involved another person in the hair braiding process. The mean total body surface area of burn was 5% (range 1–20%). The most commonly involved areas were the back (54%), thigh/leg (37%), neck (24%), shoulder (24%), and arm/forearm (22%). Ninety percent were entirely partial thickness injuries with 10% of patients suffering some degree of full thickness injury. Ninety percent of patients required inpatient admission, and 36% of patients required at least one operative procedure. For those managed as inpatients, the average length of stay was 5.4 days (range 1–30 days). Three patients were reported to experience complications with one developing respiratory failure and two with delayed wound healing. Conclusions Hair braiding, with the use of scalding water to seal and set the ends of braids, can lead to significant accidental burn injuries. At our institution, these injuries occur predominantly in young African-American females. These burns can result in acute hospitalization and the need for surgical intervention. This is the largest series of this injury type to date with trends towards increasing frequency in the most recent time period.

Clinically Relevant Escherichiacoli Isolates from Process Waters and Wastewater of Poultry and Pig Slaughterhouses in Germany.

Escherichia coli is frequently associated with multiple antimicrobial resistances and a major cause of bacterial extraintestinal infections in livestock and humans. However, data on the epidemiology of (i) multidrug-resistant (MDR) and (ii) extraintestinal pathogenic E. coli (ExPEC) in poultry and pig slaughterhouses in Germany is currently lacking. Selected E. coli isolates (n = 71) with phenotypic resistance to cephalosporins from two poultry and two pig slaughterhouses expressing high MDR rates (combined resistance to piperacillin, cefotaxime and/or ceftazidime, and ciprofloxacin) of 51.4% and 58.3%, respectively, were analyzed by whole-genome sequencing. They constituted a reservoir for 53 different antimicrobial resistance determinants and were assigned various sequence types, including high-risk clones involved in human infections worldwide. An ExPEC pathotype was detected in 17.1% and 5.6% of the isolates from poultry and pig slaughterhouses, respectively. Worryingly, they were recovered from scalding water and eviscerators, indicating an increased risk for cross-contaminations. Uropathogenic E. coli (UPEC) were detected in the effluent of an in-house wastewater treatment plant (WWTP) of a poultry slaughterhouse, facilitating their further dissemination into surface waters. Our study provides important information on the molecular characteristics of (i) MDR, as well as (ii) ExPEC and UPEC regarding their clonal structure, antimicrobial resistance and virulence factors. Based on their clinical importance and pathogenic potential, the risk of slaughterhouse employees’ exposure cannot be ruled out. Through cross-contamination, these MDR E. coli pathotypes may be introduced into the food chain. Moreover, inadequate wastewater treatment may contribute to the dissemination of UPEC into surface waters, as shown for other WWTPs.

Impact of hygienic slaughter practices on Salmonella contamination of broiler carcasses in Biskra, Algeria

Poultry meat is the primary meat consumed in Algeria, surpassing sheep and beef in the 1980s. However, this product is often at risk of being contaminated by Salmonella. Salmonellosis is a foodborne disease with tens of millions of human cases estimated to occur worldwide, and resulting in more than a hundred thousand deaths per year. According to the World Health Organization, salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin, including poultry. The main objective of this study was to investigate the risk factors associated with Salmonella contamination of broiler carcasses at the slaughterhouse. Sixty fresh chicken carcasses from six slaughterhouses were subjected to bacteriological analysis in accordance with AFNOR (French Standardization Association) standards. Statistical analyses showed an impact of the hygienic quality of the slaughter process on the likelihood of Salmonella contamination of poultry meat. A correlation (r=0.84) was found between hygienic slaughter practices and Salmonella contamination of chicken carcasses. The average level of TAMB (total aerobic mesophilic bacteria) was high in carcasses positive for Salmonella (t-test = 0.019). Not washing live bird transport crates was associated with an increasing risk of Salmonella contamination carcasses (odds ratio/OR = 28). The mean level of TAMB was higher in the presence of the following risk factors: old and small slaughterhouse, not washing live bird transport crates, manual bleeding, scalding type (soaking), non-renewal of scalding water, no disinfectant in water, no ventilation drying, no sanitary facilities. The identification of risk factors responsible for bacterial contamination of broiler meat is essential to determine the most effective methods of prevention.