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Results 301 - 350 of 680
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Jakabi Miyoko - - 2003
Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. Oysters are considered one of the most important vehicles for pathogenic bacteria because of their feeding ...
Ricke S C - - 2003
There is an interaction between feed withdrawal induced-molting and foodborne Salmonella Enteritidis colonization and invasion in susceptible laying hens. Less is known about the ecology of the indigenous microflora and their response to feed removal, the response of S. Enteritidis to feed removal (virulence expression), and the interaction between the ...
Eyigor Aysegul - - 2003
Detection of Salmonella by bacteriologic methods is known to be time consuming. Therefore, we have developed a real-time probe-specific polymerase chain reaction (PCR) to rapidly detect Salmonella invA gene-based PCR products from chicken feces and carcasses by a fluorescence resonance energy transfer assay. The sensitivity and the specificity of this ...
Evans Mary C - - 2003
The use of antimicrobial growth promoters in Danish food animal production was discontinued in 1998. Contrary to concerns that pathogen load would increase; we found a significant decrease in Salmonella in broilers, swine, pork, and chicken meat and no change in the prevalence of Campylobacter in broilers.
Feldsine Philip T - - 2003
Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private ...
Sagoo S K - - 2003
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 ...
Gupta S K - - 2003
We report a case of anterior chest wall abscess in an immunocompetent adult by Salmonella enteritidis, whose food was contaminated by bird droppings. The patient did not have any gastrointestinal symptoms. Surgical excision followed by antibiotics (cefuroxime and ciprofloxacin) successfully treated the condition. To our knowledge, this is the first ...
Mattick Karen L - - 2003
In this study, the formation of multicellular filamentous Salmonella cells in response to low temperatures was investigated by using isolates of Salmonella enterica serovar Enteritidis PT4 and S. enterica serovar Typhimurium DT104 as the inocula. The formation of filamentous cells in two liquid food matrices at the recommended maximum temperature ...
Murphy R Y - - 2003
The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat during hot-water postprocess pasteurization. Time-temperature profiles of the meat samples during treatment and D-values (decimal reduction times) and z-values (change in temperature required to change the ...
Josefsen M H - - 2003
Human campylobacteriosis has become the major cause of foodborne gastrointestinal diseases in several European countries. In order to implement effective control measures in the primary production, and as a tool in risk assessment studies, it is necessary to have sensitive and quantitative detection methods.Thus, semi-quantitative detection of thermophilic Campylobacter spp. ...
dos Santos Luciana Ruschel - - 2003
272 isolates of Salmonella Enteritidis (111 isolated from frozen broiler chicken carcasses, 126 from human food and other biological materials involved in food poisoning outbreaks and 35 from different poultry materials) were selected for phage typing. From these, 111 were phage typed, 57.65% being classified as phage type 4, 32.43% ...
D'Souza D H - - 2003
AIMS: The purpose of this study was to apply nucleic acid sequence-based amplification (NASBA) for the detection of Salmonella enterica serovar Enteritidis (S. Enteritidis) in representative foods. METHODS AND RESULTS: A previously reported primer and probe set based on mRNA sequences of the dnaK gene of Salmonella were used in ...
Botteldoorn N - - 2003
AIMS: The purpose of this study was to investigate the prevalence of Salmonella in pigs at the moment of slaughter and in the slaughterhouse environment. METHODS AND RESULTS: In total, five different commercial slaughterhouses were sampled during eight slaughterhouse visits. Carcass swabs, colon content and mesenteric lymph nodes were taken ...
Duncanson P - - 2003
AIMS: The application of an automated immunomagnetic separation-enzyme immunoassay (AIMS-EIA) during the investigation of a suspected outbreak of Salmonella food poisoning at a retail premises. METHODS AND RESULTS: Six food samples and 24 environmental swabs were taken from the retail premises and six food handlers' submitted faecal samples during the ...
Barker J - - 2003
AIMS: To establish a laboratory model to compare the effectiveness of detergent-based disinfection procedures for reducing cross-contamination risks during handling of contaminated chicken. METHODS AND RESULTS: During handling of chickens, artificially contaminated with Salmonella enteritidis PT4, the organism was widely spread to hands, cloths, and hand- and food-contact surfaces. Hygiene ...
Johnson W Thomas - - 2003
Heart mitochondria experience age-related declines in cytochrome c oxidase (CCO) activity and increases in the generation of reactive oxygen species (ROS) that may contribute to loss of cardiac function and the development of disease that occur with advancing age. In a manner similar to aging, copper deficiency also suppresses heart ...
Unicomb Leanne - - 2003
Between 27 January and 7 February 2002, 12 cases of Salmonella Potsdam infection were notified to NSW Health of which nine were residents of the Hunter Health Area. Interviews with two cases notified by two local doctors initiated the investigation and revealed exposure to foods from the same restaurant (restaurant ...
Holt Peter S - - 2002
The crop (ingluvies), an organ for food storage in most avian species, is located at the base of the oesophagus. Previous work in our laboratory showed that, following infection with Salmonella enteritidis, significant anti-S. enteritidis antibody levels could be found in the crops of these birds. Samples in these previous ...
Fernández Escartín Eduardo - - 2002
Besides the usual food and drinking-water vehicles, there are other routes by which Salmonella can be transmitted, especially at outdoor locations. Public fountains containing Salmonella offer models of exposure routes beyond those usually considered in the context of recreational use. The authors studied the bacteriological quality of water sampled from ...
Parry S M - - 2002
Domestic kitchen food handling risk factors for sporadic salmonella food poisoning are largely unknown. We compared food consumption and food handling practices, opportunities for cross contamination and refrigerator temperature control, in 99 households in South East Wales in 1997/8 with a case of salmonella food poisoning, and control households matched ...
Murphy R Y - - 2002
Studies were conducted to determine thermal inactivation D- and z-values of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat. Fully cooked chicken breast meat products that were obtained from three different sources with differing formulations were uniformly inoculated with a cocktail of Salmonella (including Senftenberg, Typhimurium, ...
Moore John E - - 2002
Although there have been numerous studies investigating the prevalence of campylobacters in animals and raw meats, there are limited data on the persistence of these organisms in ready-to-eat (RTE) foodstuffs. Although poultry is now well established as a major reservoir of thermophilic campylobacters, it is widely assumed that hazard analysis ...
Daum Luke T - - 2002
In June 2001, an outbreak of acute gastroenteritis among 109 attendees of a church picnic in Kerr County, Texas, was reported. A 5'-nuclease PCR assay was used to screen for Salmonella in nine food items from the buffet line. Barbeque chicken B tested positive for Salmonella, and no amplification was ...
Wang Haiyan - - 2002
Campylobacter spp. are the most commonly reported bacterial cause of acute diarrheal disease in humans throughout the world. Traditional cultural methods for the detection and quantitation of Campylobacterspp. are slow and tedious; therefore, specific, sensitive, and rapid methods for campylobacters are needed to collect sufficient data for risk assessment and ...
Cox N A - - 2002
Pooled semen samples from 12 groups of mature commercial broiler breeder roosters were analyzed for the presence of Campylobacter. Each of the 12 groups was comprised of eight individuals and was sampled weekly for five consecutive weeks. Once a day, roosters were allowed to have a restricted amount of feed ...
Trachoo N - - 2002
Campylobacter jejuni is a thermophilic and microaerophilic enteric pathogen associated with poultry. Biofilms may be a source of C. jejuni in poultry house water systems since they can protect constituent microorganisms from environmental stress. In this study, the viability of C. jejuni in biofilms of gram-positive chicken house isolates (P1, ...
Asakura Hiroshi - - 2002
An outbreak caused by dried processed squids contaminated with Salmonella Oranienburg occurred in Japan in 1999. Isolates obtained from the causative food were resistant to NaCl osmotic stress, but isolates from the patients were sensitive to NaCl. Although strains from both sources were almost identical in their virulence in mice, ...
Gorman Rachel - - 2002
To date, there have been no published information and empirical data available on the role played by the food preparer in the domestic kitchen in the Republic of Ireland. In this study, we have looked at the incidence of potential food pathogens and their cross-infection in the domestic kitchen during ...
Rose Bonnie E - - 2002
The Food Safety and Inspection Service (FSIS) issued Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule (the PR/HACCP rule) on 25 July 1996. To verify that industry PR/HACCP systems are effective in controlling the contamination of raw meat and poultry products with human disease-causing bacteria, this ...
Nayduch D - - 2002
Houseflies, Musca domestica Linnaeus (Diptera: Muscidae), have been implicated as vectors or transporters of numerous gastrointestinal pathogens encountered during feeding and ovipositing on faeces. The putative enteropathogen Aeromonas caviae (Proteobacteria: Aeromonadaceae) may be present in faeces of humans and livestock. Recently A. caviae was detected in houseflies by PCR and ...
van Duynhoven Yvonne T H P - - 2002
In November 2000 in the Netherlands, an outbreak of Salmonella enterica serotype Enteritidis phage type 4b was investigated. Eating bean sprouts was the only exposure associated with S. Enteritidis pt 4b infection (matched odds ratio 13.0, 95% confidence interval 2.0-552.5). Contaminated seeds were the most likely cause of contamination of ...
Alban Lis - - 2002
The Danish surveillance-and-control program for Salmonella in slaughter pigs was introduced in 1995. The key element of the program is a quick and correct identification of herds with high seroprevalence. After 5 years, the classification scheme was evaluated--and a revision was made. Data from two Salmonella screenings including a total ...
Alban Lis - - 2002
Salmonella Typhimurium DT104 (DT104) is unwanted in products for human consumption due to its antibiotic resistance and ability to cause disease. We intended to set up an improved monitoring and management program to aid in deciding when to use pork contaminated with DT104 for production of sausages without jeopardizing consumer ...
Moore John E - - 2002
An investigation was carried out into the prevalence of thermophilic Campylobacter subspecies (spp.) and Cryptosporidium spp. in fresh fecal specimens collected from members of the gull family (Larus spp.) from three coastal locations of Northern Ireland. A total of 205 fresh fecal specimens were collected from gulls, of which 28 ...
Cogan T A - - 2002
AIMS: To quantify the transmission of Salmonella and Campylobacter to hands, cloths, and hand- and food-contact surfaces during the preparation of raw poultry in domestic kitchens, and to examine the impact on numbers of these bacteria of detergent-based cleaning alone, or in conjunction with thorough rising. METHODS AND RESULTS: Groups ...
Krause G - - 2001
In March 1999, a patient was infected with Salmonella serotype Anatum after having consumed unpasteurized orange juice from a manufacturer in Florida. We conducted a cohort study among customers of the manufacturer, performed pulsed-field gel electrophoresis (PFGE) on isolates, and inspected the manufacturing plant. Surveillance data identified three additional patients ...
Bisaillon J R - - 2001
This study was designed to review all grossly detectable abnormalities and conditions (GDACs) encountered in poultry in Canadian abattoirs to determine which have potential to cause adverse health effects for the consumer. Review of the literature and consultation with scientists in the field of microbiology, epidemiology, poultry pathology, chemistry, and ...
Naughton P J - - 2001
Rats were dosed for 6 days with purified SEF 21 fimbriae of Salmonella enterica serovar Enteritidis 10360. The levels of fimbriae in gut contents associated with tissues and in the faeces were quantified by direct non-competitive ELISA. SEF 21 was distributed throughout the gut. The majority was found in the ...
Kubo I - - 2001
Polygodial and (2E)-hexenal were found to possess antibacterial activity against Salmonella choleraesuis with the minimum bactericidal concentrations (MBC) of 50 microg/mL (0.17 mM) and 100 microg/mL (0.98 mM), respectively. The time kill curve study showed that these two alpha,beta-unsaturated aldehydes were bactericidal against this food-borne bacterium at any stage of ...
Harrison W A - - 2001
AIMS: To investigate the incidence of Campylobacter and Salmonella contamination associated with supermarket and butchers' shop chicken and related packaging. METHOD AND RESULTS: Three hundred raw samples (whole chicken, chicken breast with skin or chicken pieces) were purchased on a monthly basis for seven months. Packaging associated with the chicken ...
Zhao C - - 2001
A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 ...
Muleta D - - 2001
OBJECTIVE: To evaluate the bacteriological safety of food items sold by street vendors with regard to Salmonella and Shigella and to assess the growth potential of some foodborne pathogens in some street foods. DESIGN: Collection of street-vended foods and laboratory based microbiological analysis. Setting: Microbiology Laboratory, Department of Biology, Addis ...
Mattick K L - - 2001
This study describes the evaluation of potentially more sensitive methods for the recovery of Salmonella cells injured by heating (54 to 60 degrees C) at different water activity values (0.65 to 0.90, reduced using equal portions of glucose and fructose). These methods included gradual rehydration, the use of diluting media ...
Mattick K L - - 2001
Salmonella spp. are reported to have an increased heat tolerance at low water activity (a(w); measured by relative vapor pressure [rvp]), achieved either by drying or by incorporating solutes. Much of the published data, however, cover only a narrow treatment range and have been analyzed by assuming first-order death kinetics. ...
Alban L - - 2001
We examined whether pork with suspected content of Salmonella Typhimurium DT104 (DT104) could be used for production of dry-cured sausages without jeopardizing consumer safety. The results of the risk assessment showed, that if Salmonella is present in raw pork, it is usually in low numbers. Additionally, during processing, an eventual ...
Stock K - - 2001
Contamination of minced meat with Salmonella is still considered a major problem in food hygiene. Therefore, in this study the Salmonella incidence in minced meat produced in a European Union-approved slaughtering and cutting plant was investigated in detail. Throughout 21 months, 297 pool samples (1,485 individual samples) of mixed minced ...
Kopecko D J - - 2001
Campylobacter jejuni is the leading bacterial cause of food-borne illness worldwide and a major cause of Guillain-Barré paralysis. Recent molecular and cellular studies of one well-characterized C. jejuni strain have begun to unravel the details of an unusual microtubule-dependent (actin-filament-independent) gut-invasion mechanism, through which at least some C. jejuni initiate ...
Leverentz B - - 2001
The preparation and distribution of fresh-cut produce is a rapidly developing industry that provides the consumer with convenient and nutritious food. However, fresh-cut fruits and vegetables may represent an increased food safety concern because of the absence or damage of peel and rind, which normally help reduce colonization of uncut ...
Montville R - - 2001
Human hands are an important source of microbial contamination of foods. However, published data on the effectiveness of handwashing and glove use in a foodservice setting are limited. Bacterial transfer through foodservice quality gloves was quantified using nalidixic acid-resistant Enterobacter aerogenes (a nonpathogenic surrogate with attachment characteristics similar to Salmonella). ...
Niemira B A - - 2001
Food substrate chemistry is known to influence radiation sensitivity of pathogenic bacteria. The sensitivity of a citrus juice outbreak strain of Salmonella Enteritidis to gamma radiation was determined in five commercial orange juice formulations. The juices differed in pH (3.87 to 4.13), calcium concentration (2.1 versus 36.9 mM), juice composition ...
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