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Tschudin-Sutter Sarah S Division of Infectious Diseases and Hospital Epidemiology, University Hospital Basel, Basel, - - 2014
Food is an established source of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae. Hand hygiene and cooking prevent transmission, but hands could be recontaminated by touching used cutting boards. ESBL-producing Escherichia coli were identified on 12% of cutting boards and 50% of gloves after poultry preparation, pointing to an important source for transmission.
Stewardson Andrew J AJ Infection Control Program, University of Geneva Hospitals and Faculty of Medicine, Geneva, - - 2014
Objective. Determine the prevalence of extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae (ESBL-PE) contamination of food and colonization of food handlers in a hospital kitchen and compare retrieved ESBL-PE strains with patient isolates. Design. Cross-sectional study. Setting. A 2,200-bed tertiary care university hospital in Switzerland. Participants. Food handlers. Methods. Raw and prepared food samples were obtained from the ...
Sharma I I Department of Microbiology, Assam University, Silchar - 788 011, Assam, - - 2014
A total of 37 street vended food samples were examined for bacterial and the colony forming units counts ranged from 4.5 × 10 5 to 1.12 × 10 6 . The isolates were identified as Escherichia coli (37.5%), Pseudomonas aeruginosa (3.57%), Staphylococcus aureus (14.20%), Salmonella sp. (5.36%), Klebsiella sp. (10.71%), ...
Ennouri Monia M 1 Higher Institute of Applied Sciences and Technology of Mahdia , Mahdia, Tunisia - - 2014
Abstract Opuntia ficus-indica f. inermis (cactus pear) flowers have wide application in folk medicine. However, there are few reports focusing on their biological activity and were no reports on their chemical composition. The nutrient composition and hexane extracts of Opuntia flowers at 4 flowering stages and their antibacterial and antifungal ...
Pielaat Annemarie A Centre for Zoonoses and Environmental Microbiology, National Institute for Public Health and the Environment, P.O. Box 1, 3720 BA, Bilthoven, The Netherlands. - - 2014
The objective of this study was to evaluate the microbial hazard associated with the consumption of mixed salads produced under standard conditions. The presence of Salmonella, Campylobacter spp., and Escherichia coli O157 in the Dutch production chain of mixed salads was determined. Microbial prevalence and concentration data from a microbiological ...
Park Myoung-Su MS Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, - - 2014
The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) ...
Lorenz Sandra C SC U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Microbiology, College Park, MD 20740, USA; University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany. Electronic address: - - 2014
Previously published PCR-RFLP methods failed to detect the six genetically different Escherichia coli ehxA subtypes reliably. Here we describe an improved PCR-RFLP method that detects all ehxA subtypes. Importantly, ehxA-subtyping may contribute to the detection of potentially pathogenic STECs and can expedite initial screenings of patient samples and food enrichments.
Haenni Marisa M Unité Antibiorésistance et Virulence Bactériennes, ANSES Site de Lyon, 31 avenue Tony Garnier, 69364 Lyon, France. Electronic address: - - 2014
Food-producing animals have become a growing reservoir of Extended-Spectrum Beta-Lactamase (ESBL)-producing bacteria. In cattle, veal calves are exposed to high amounts of antibiotics but ESBL prevalence data are still limited compared to other food sectors such as poultry production. Based on the investigation of 491 veal calves from different slaughtering ...
Guerra Beatriz B Federal Institute for Risk Assessment (BfR), Department of Biological Safety, Max-Dohrn Strasse 8-10, D-10589 Berlin, Germany. Electronic address: - - 2014
Worldwide, the emergence and global spread of microorganisms with acquired carbapenemases is of great concern. The reservoirs for such organisms are increasing, not only in hospitals, but also in the community and environment. A new and important development is the presence of such organisms in livestock, companion animals and wildlife. ...
Lingbeck Jody M JM Sea Star International LLC., 2138 East Revere Place, Fayetteville, AR 72701, - - 2014
The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by ...
Liandris Emmanouil E Faculty of Animal Science and Aquaculture, Agricultural Univ. of Athens, 75 Iera Odos St., 11855, Athens, - - 2014
Foodborne illness is a major cause of morbidity and mortality especially for children, even in the developed world. The aim of this study was to assess the microbial safety of food of animal origin intended for consumption by children in Greece. Sampling involved 8 categories of retail products and was ...
Smith James L JL USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, - - 2014
In the United States, it is estimated that non-O157 Shiga toxin-producing Escherichia coli (STEC) cause more illnesses than STEC O157:H7, and the majority of cases of non-O157 STEC infections are due to serogroups O26, O45, O103, O111, O121, and O145, referred to as the top six non-O157 STEC. The diseases ...
Aydin Muhsin M Department of Molecular Biosciences, Arkansas State University, Jonesboro, Arkansas 72401, - - 2014
Escherichia coli O157:H7 is a major foodborne pathogen that has posed serious problems for food safety and public health. Recent outbreaks and recalls associated with various foods contaminated by E. coli O157:H7 clearly indicate its deleterious effect on food safety. A rapid and sensitive detection assay is needed for this ...
Ritter Ana Carolina AC University of Bologna, Bologna, Italy. - - 2014
Foodborne diseases are typically caused by the ingestion of food contaminated with micro-organisms or their toxins, resulting in gastrointestinal disorders and in some severe cases hospitalization and death. In Brazil, foodborne illnesses are caused mainly by Salmonella, Staphylococcus aureus and Escherichia coli. The most important contributing factors for outbreaks are ...
Iijima Yoshio Y Kobe Institute of - - 2014
Studies on outbreaks or incidences of infectious diseases and food poisonings are the starting points in research. Analyses of the outbreaks will provide the mechanism by which the illnesses occur and the establishment of countermeasure. We report here some sensational outbreaks which recently occurred in Japan: 1) enterohemorrhagic Escherichia coli ...
Huang Linhua L Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, - - 2013
A novel fungal l-asparaginase gene from Rhizomucor miehei termed RmAsnase was cloned and expressed in Escherichia coli. Its deduced amino acid sequence shared only 57% identity with those of other reported l-asparaginases. The purified l-asparaginase homodimer had a molecular mass of 133.7 kDa, a high specific activity of 1,985 U/mg, ...
Bogard April K - - 2013
Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, ...
Madhu Arenahalli Ningegowda - - 2013
The study details the investigations on the ability of Lactobacillus plantarum CFR 2194, an isolate from kanjika, a rice-based ayurvedic fermented product, to produce biosurfactant. Surfactant production, as a function of fermentation time, indicates that the maximum production occurred at 72 h under stationary conditions. Isolation, partial purification, and characterization of ...
Chen Dong - - 2014
This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated slicers (scenario I) and on ...
Cálix-Lara Thelma F - - 2014
The microbiological safety of fresh produce is of concern for the U.S. food supply. Members of the Lactic Acid Bacteria (LAB) have been reported to antagonize pathogens by competing for nutrients and by secretion of substances with antimicrobial activity, including organic acids, peroxides, and antimicrobial polypeptides. The objectives of this ...
Wang Haiyan - - 2014
Among food allergens, walnut is a frequent cause of adverse food reactions in allergic patients. In this study, the walnut allergen protein 2S albumin precursor (Jug r 1) cDNA was synthesised and cloned into the pGEX-6P-1 expression vector. The recombinant plasmids were transformed into Escherichia coli (E. coli) BL21(DE3) pLys ...
Vestby Lene K - - 2013
Investigate the use of a synthetic brominated furanone (F202) against the establishment of biofilm by Salmonella ser. Agona and E. coli O103:H2 under temperature conditions relevant for the food and feed industry as well as under temperature conditions optimum for growth. Effect of F202 on biofilm formation by Salmonella ser. ...
Irsfeld Meredith M Department of Veterinary and Microbiological Sciences, North Dakota State University, Fargo ND - - 2013
During a screen of bacterial nutrients as inhibitors of Escherichia coli O157:H7 biofilm, the Prüß research team made an intriguing observation: among 95 carbon and 95 nitrogen sources tested, β-phenylethylamine (PEA) performed best at reducing bacterial cell counts and biofilm amounts, when supplemented to liquid beef broth medium. This review ...
Ozalp V Cengiz - - 2013
We report an immuno-magnetic separation system developed by the immobilization of pathogen-specific antibodies on the core-shell magnetic beads. The magnetic beads were grafted with glycidylmethacrylate (GMA) using surface-initiated atom transfer radical polymerization (SI-ATRP). For immuno-magnetic separation (IMS) of target bacterial cells from others, antibodies for Escherichia coli and Salmonella enterica ...
Kilonzo Christopher - - 2013
Recent outbreaks of foodborne illness associated with the consumption of produce has increased concern over wildlife reservoirs of foodborne pathogens. Wild rodents are ubiquitous and those living close to agricultural farms may pose a food safety risk should they shed zoonotic microorganisms in their feces near or on agricultural commodities. ...
Almeida C - - 2013
Despite the emergence of non-O157 shiga toxin-producing Escherichia coli (STEC) infections, E. coli O157 serotype is still the most commonly identified STEC in world. It causes high morbidity and mortality, and has been responsible for a number of outbreaks in many parts of the world. Various methods have been developed ...
Barret A-S - - 2013
An outbreak of shiga-toxin producing Escherichia coli infections occurred in southwest France in June 2012. The outbreak was investigated to identify the source of infection, and guide control measures. Confirmed outbreak cases were patients who developed bloody diarrhoea or haemolytic uremic syndrome (HUS) between 28 May and 6 July 2012, with E. coli ...
Azizkhani Maryam - - 2013
Ready-to-eat salads using baby-leaf and multi-leaf mixes are one of the most promising developments in the fresh-cut food industry. There is great interest in developing novel decontamination treatments, which are both safe for consumers and more efficient against foodborne pathogens. In this study, emulsions of essential oils (EOs) from Origanum ...
Apger-McGlaughon Jennifer - - 2013
Drosophilaseminal fluid proteins elicit physiological and behavioral changes in the female after mating.For example, the seminal protein sex peptide (SP) causes females to lay more eggs, reduce receptivity to re-mating, consume more food and produce more concentrated excreta upon mating. It has been reported that SP indirectly increases food consumption ...
Meldrum Richard James - - 2013
A study of the microbiological quality of cooked, sliced vacuum-packed meat was undertaken. Three hundred and eighty-one samples were taken (127 sets of three samples) from 55 commercial premises that produced packets of sliced, cooked, vacuum-packed meat for retail sale. The set of three samples consisted of one from the ...
Noriega Estefanía - - 2013
The occurrence of sublethally injured cells in foods poses major public health concerns and is an essential aspect when assessing the microbial response to food preservation strategies, yet there is limited research dealing with its specific implications for mild heating. All available studies so far have been performed in broths ...
Ertas Nurhan - - 2013
The present study was conducted to investigate the presence of Escherichia coli O157:H7 in food samples of animal origin and to detect its virulence genes by immunomagnetic separation (IMS) technique and multiplex PCR (mPCR). A total of 500 samples (consisting of diced meat, minced meat, burger, raw cow's milk and ...
Hu J K - - 2013
SUMMARY Enterotoxigenic Escherichia coli (ETEC) is now recognized as a common cause of foodborne outbreaks. This study aimed to describe the first ETEC O169 outbreak identified in Korea. In this outbreak, we identified 1642 cases from seven schools. Retrospective cohort studies were performed in two schools; and case-control studies were ...
Kerekes Erika-Beáta - - 2013
To investigate the effect of clary sage, juniper, lemon and marjoram essential oils (EOs) and their major components on the formation of bacterial and yeast biofilms and on the inhibition of AHL mediated quorum sensing (QS). Biofilm formation was measured by crystal violet and resazurin staining, QS inhibition was detected ...
Liu Long - - 2013
Glucosamine (GlcN), an amino sugar, is a compound derived from substitution of a hydroxyl group of a glucose molecule with an amino group. GlcN and its acetylated derivative, N-acetylglucosamine (GlcNAc), have been widely used in food, cosmetics, and pharmaceutical industries and are currently produced by acid hydrolysis of chitin (a ...
Auñon-Calles David - - 2013
Hydroxytyrosol (HT) is an olive-derived phenol endowed with several biological activities, some of which demonstrated in humans. Indeed, the European Food Safety Authority (EFSA) allows the health claim that HT (≥5mg/d) "protects LDL particles from oxidative damage". In terms of safety, HT has been investigated as the predominant part of ...
Wang Fei - - 2013
Abstract Non-O157 Shiga toxin-producing Escherichia coli (non-O157 STEC) strains are increasingly recognized as important foodborne pathogens worldwide. Together with E. coli O157:H7, six additional STEC serogroups (O26, O45, O103, O111, O121, and O145) are now regulated as adulterants in certain raw beef products in the United States. However, effective detection ...
Szabo Nancy J - - 2013
Microalgae such as Chlorella spp., were once consumed as traditional human foods; now they are being developed as ingredients for modern diets. Whole Algalin Protein (WAP) from dried milled Chlorella protothecoides was evaluated for dietary safety in a 13-week feeding trial in rodents with genotoxic potential evaluated using in vitro ...
Studer Patrick P Research Station Agroscope Changins-Wädenswil, Wädenswil, - - 2013
Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which ...
Duarte Carlos - - 2013
According to estimates issued by the Center for Disease Control and Prevention, one out of six Americans will get sick during this year due to consumption of contaminated products and there will be 50,000 related hospitalizations. To control and treat the responsible foodborne diseases, rapid and accurate detection of pathogens ...
Manguiat Lydia S - - 2013
The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between 'hot-grilled' and 'cold cooked/fried' food types from the two sampling locations ...
Bito Tomohiro - - 2013
When lettuces ( Lactuca sativa L.) grown for 30 days in hydroponic culture were treated with various concentrations of cyanocobalamin for 24 h, its content in their leaves increased significantly from nondetectable to 164.6 ± 74.7 ng/g fresh weight. This finding indicated that consumption of only two or three of ...
Comery Raven R McGill University, Montreal, Quebec, - - 2013
This study identified and characterized enteropathogenic Escherichia coli (EPEC) in the Canadian food supply. Eighteen of 450 E. coli isolates from food animal sources were identified as atypical EPEC (aEPEC). Several of the aEPEC isolates identified in this study possessed multiple virulence genes, exhibited adherence and attaching and effacing (A/E) ...
Diercke M - - 2013
SUMMARY We investigated a cluster of shiga toxin-producing Escherichia coli (STEC) O104:H4 infections after a family party during a large STEC O104:H4 outbreak in Germany. To identify the vehicle we conducted a retrospective cohort study. Stool samples of party guests, and food and environmental samples from the catering company were ...
Kotzekidou Parthena - - 2013
Real-time PCR (RTiPCR) assays including enrichment stage were evaluated for the rapid detection of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 in raw ingredients and ready-to-eat products using molecular beacon probes available as commercial kits (WARNEX Genevision, Canada & AES Chemunex detection system, France). The accuracy of the assays ...
Hegde Narasimha V - - 2013
An antibody microarray was developed to detect the "top six" non-O157 serogroups, O26, O45, O103, O111, O121, and O145 of Shiga toxin-producing Escherichia coli (STEC), that have been declared as adulterant in meat by the Food Safety and Inspection Service of the United States Department of Agriculture. The sensitivity of ...
Klein G - - 2013
The antimicrobial activity of six essential oil components against the potential food spoilage bacteria Aeromonas (A.) hydrophila, Escherichia (E.) coli, Brochothrix (B.) thermosphacta, and Pseudomonas (P.) fragi at single use and in combination with each other was investigated. At single use, the most effective oil components were thymol (bacteriostatic effect ...
Cho Il-Hoon - - 2013
Food poisoning microorganisms that contaminate food products and compromise food safety and security have been considered a major health threat and a serious concern for food producers and processors. Developing sensor technologies that are rapid for sensitive and selective detection and quantification of pathogens is a high priority for scientists ...
Brüssow Harald - - 2013
Food and nutrition have played a crucial role in biological evolution. Lactation in mammals was one key invention. A central role in milk is played by lactose, otherwise an exotic sugar in nature. Lactose digestion needs the induction of specialized gut enzymes. This enzyme is shut off in a precisely ...
Verstraete K - - 2013
SUMMARY In this study, we characterized 272 Shiga toxin-producing Escherichia coli (STEC) isolates from humans, food, and cattle in Belgium [O157 (n = 205), O26 (n = 31), O103 (n = 15), O111 (n = 10), O145 (n = 11)] for their virulence profile, whole genome variations and relationships on different genetic levels. Isolates of O157 displayed a wide variation ...
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