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PubMed1994

Preventing infection from foodborne pathogens in liver transplant patients.

Patients who have had an orthotopic liver transplantation (OLT) experience impaired immune function resulting from the disease process and the therapeutic use of immunosuppressive and antibacterial drugs. Immunoimpairment increases the risk of foodborne illness from bacteria, viruses, fungi, and parasites. This article describes the organisms known to cause clinically important infections and their food sources, the distinctive clinical consequences of the infection in patients who have had an OLT, and methods of preventing foodborne illness in these patients and others. Dietitians are the health care providers typically responsible for teaching OLT patients and their caregivers about safe food handling and appropriate food choices.

Food Handling↗
PubMed2003

Campylobacter coli - an important foodborne pathogen.

OBJECTIVES: Campylobacters are the most common bacterial cause of infectious intestinal disease (IID) in temperate countries. C. jejuni is the predominant cause of campylobacter IID, but the impact of other, less prevalent species has largely been ignored. Here, we present estimates of the burden of indigenously acquired foodborne disease (IFD) due to Campylobacter coli, the second most common cause of human campylobacteriosis. METHODS: Data from surveillance sources and specific epidemiologic studies were used to calculate the number of illnesses, presentations to general practice (GP), hospital admissions, hospital occupancy and deaths due to indigenous foodborne C. coli IID in England and Wales for the year 2000. RESULTS: We estimate that in the year 2000, C. coli accounted for over 25,000 cases of IFD. This organism was responsible for more than 12,000 presentations to GP, 1000 hospital admissions, nearly 4000 bed days of hospital occupancy and 11 deaths. The cost to patients and the National Health Service was estimated at nearly pound 4 million. CONCLUSIONS: Although C. coli comprises a minority of human campylobacter disease, its health burden is considerable and greater than previously thought. Targeted research on this organism is required for its successful control.

Campylobacter Infections↗
PubMed2004

Essential oils of Satureja, Origanum, and Thymus species: chemical composition and antibacterial activities against foodborne pathogens.

The chemical composition of the essential oils obtained from the species restricted to Greece and the eastern Mediterranean region, Satureja spinosa L. and Thymus longicaulis L.; species endemic to central and south Greece, Satureja parnassica ssp. parnassica Heldr. and Sart ex Boiss.; species endemic to the island of Crete, Origanum dictamnus L.; and species widely distributed in the Mediterranean region, Satureja thymbra L. and Origanum vulgare L. subsp. hirtum, were determined by gas chromatography (GC) and GC/mass spectrometry (MS) analysis. The in vitro antibacterial activities of the essential oils were evaluated against a panel of five foodborne bacteria (Escherichia coli 0157:H7 NCTC 12900, Salmonella enteritidis PT4, Staphylococcus aureus ATCC 6538, Listeria monocytogenes ScottA, and Bacillus cereus FSS 134). The analytical data indicated that various monoterpene hydrocarbons and phenolic monoterpenes constitute the major components of the oils, but their concentrations varied greatly among the oils examined. The antibacterial assay results showed that 5 muL doses of the essential oils extracted from the endemic Satureja species in Greece possess remarkable bactericidal properties, which are clearly superior as compared to those of Origanum and Thymus species essential oils. Therefore, they represent an inexpensive source of natural mixtures of antibacterial compounds that exhibit potentials for use in food systems to prevent the growth of foodborne bacteria and extend the shelf life of the processed food.

Anti-Bacterial Agents↗
PubMed2006

Activity of Brassica oleracea leaf juice on foodborne pathogenic bacteria.

Many vegetables of the Cruciferae family have been found to possess antimicrobial properties against several microorganisms of clinical importance. In this study, we reported the antibacterial effect of Brassica oleracea juice on several food-borne pathogens. The juice was found to be effective in inhibiting the growth of Salmonella Enteritidis, verotoxigenic Escherichia coli O157:H7, E. coli HB producing thermolabile toxin, nontoxigenic E. coli, and Listeria monocytogenes, but not Enterococcus faecalis. All cauliflower cultivars tested suppressed bacterial growth in a dose-dependent manner after 5 h of treatments, and the reduction in the number of viable cells ranged from 1 log with a 10% juice concentration to more than 3 log with a 20% juice concentration. The foodborne bacteria tested were also markedly reduced by isothiocyanates, natural components abundant in the genus Brassica, indicating that glucosinolate-derived isothiocyanates can play a major role in the antimicrobial activity of cauliflower. The antimicrobial effect of juice was reduced in presence of cysteine, suggesting that one mechanism of action of the juice involves blocking bacterial sulfhydryl groups.

Brassica↗
PubMedDate not supplied

Quantitative risk assessment: an emerging tool for emerging foodborne pathogens.

New challenges to the safety of the food supply require new strategies for evaluating and managing food safety risks. Changes in pathogens, food preparation, distribution, and consumption, and population immunity have the potential to adversely affect human health. Risk assessment offers a framework for predicting the impact of changes and trends on the provision of safe food. Risk assessment models facilitate the evaluation of active or passive changes in how foods are produced, processed, distributed, and consumed.

Escherichia coli Infections↗
PubMedDate not supplied

Emerging foodborne pathogens: enterohemorrhagic Escherichia coli.

In 1982, a new pathogen caused an outbreak of hemorrhagic colitis in this country. This new pathogen, Escherichia coli O157:H7, was not a known enteropathogen prior to this time. Since 1982, this organism has become the most commonly isolated pathogen from patients with bloody stools. Health officials estimate that E. coli O157:H7 causes 20,000 cases of hemorrhagic colitis annually in the U.S. Approximately 5% of all hemorrhagic colitis patients experience serious sequelae involving hemolytic anemia, thrombocytopenia, and kidney failure, and about 250 patients die each year with E. coli O157:H7 hemorrhagic colitis and sequelae. Even as many clinical laboratories become more efficient at detecting E. coli O157:H7 using simple media, other strains of enterohemorrhagic E. coli are appearing as causes of hemorrhagic colitis and hemolytic uremic syndrome. These non-O157:H7 are more difficult to detect and identify, and present a challenge to clinical microbiologists.

Colitis↗
PubMed2002

Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.

The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizing lactoperoxidase (LPX) in the range 5-200 mg kg(-1) and ML in the range 50-1,000 ppm) inhibited growth of Escherichia coli O157:H7 and Staphylococcus aureus. Growth of S. aureus was inhibited more strongly in broth than in milk, in milk than in ground beef A similar pattern was observed for E. coli O157:H7, though enhanced inhibition by LPS-ML systems over that obtained in comparable LPS only systems was not observed in ground beef The inhibitory action of the LPS in combination with other lipids was also examined, with progressively weaker inhibition observed in combinations including palmitoleic acid, monopalmitolein, lauric acid, caprylic acid, and sodium lauryl sulphate.

Animals↗
PubMed1991

Immunological methods for detection of foodborne pathogens and their toxins.

Improved methods to detect microorganisms and their toxins introduced during the last decade involve among others recombinant DNA techniques and various immuno-assays such as the enzyme-linked immunosorbent assay and the latex agglutination. Immuno-assays are based on a quantitative reaction of an antigen (bacterial metabolite, e.g., toxin) with its antibody. Therefore, they are suited for detection of microorganisms based on their production of specific antigens and for quantitative detection of bacterial toxins. Sensitivity and specificity of immuno-assays are mainly determined by the antiserum used. In this respect the use of well selected monoclonal antibodies can be of advantage. With the enzyme-linked immunosorbent assay and latex agglutination test quantities of 0.1-1 ng of antigen/ml can be detected. Of both techniques the latex agglutination method has several advantages; the method is simple, inexpensive and rapid. Since each immuno-assay is sensitive to non-specific reactions, recognition of false positive results is necessary. The most appropriate method for this is to add an inhibitor to the test sample which blocks specifically the paratope of the immunoglobulin. Another general disadvantage of immuno-assays is that only the antigenicity is determined and this may differ from the actual toxicity. Therefore, antibodies should be used that react with the toxic centre(s) of the molecule, which can be accomplished by using well selected monoclonal antibodies.

Animals↗
PubMed1994

Development of antibiotic-resistant strains for the enumeration of foodborne pathogenic bacteria in stored foods.

Strains of Aeromonas spp., Salmonella enteritidis phage type 4, Salmonella typhimurium, verotoxigenic Escherichia coli O157:H7 (VTEC) and Yersinia enterocolitica resistant to streptomycin, nalidixic acid and a combination of both antibiotics were selected. When compared with the parent strains, most of the antibiotic-resistant strains had slightly slower growth rates at their optimum incubation temperature but the difference was reduced progressively when the temperature was lowered. Some antibiotic-resistant strains had considerably slower growth rates in the presence of the relevant antibiotic and these were not used further. Several agar and impedance media with added streptomycin and nalidixic acid were assessed for the enumeration of the antibiotic-resistant strains in artificially contaminated stored foods. Differential/selective media were required to enumerate low numbers of antibiotic-resistant strains in certain foods. The following agar and impedance media were selected: Aeromonas Agar (Ryan) for Aeromonas spp., Xylose Lysine Agar and Lysine Iron Cysteine Neutral Red Medium for Salmonella, Eosin Methylene Blue Agar and Coliform Medium for VTEC, and Yersinia Selective Agar without selective agents for Yersinia enterocolitica. The agar and impedance media have been used successfully to enumerate antibiotic-resistant strains inoculated into foods and stored at different temperatures.

Aeromonas↗
PubMed2006

Effect of cold temperature on the composition of different lipid classes of the foodborne pathogen Listeria monocytogenes: focus on neutral lipids.

In this work a thorough consideration of the membrane lipid composition of Listeria monocytogenes together with DSC analysis is described in order to estimate the biological importance of lipid changes during low-temperature adaptation. Furthermore, these studies provide comparative data for fatty acid changes for neutral, NL and polar lipids, PL separately. The cold adaptation (5 degrees C) response of L. monocytogenes showed (i) an increase in the level of NL content (30%) among the total lipids, TL and (ii) that the increase (7-fold) in the anteiso-15:0/anteiso-17:0 fatty acid ratio, FAr, for cold NL was at variance with the ratio for TL and PL (about 10-fold). We correlated our findings with DSC studies on phase transition temperature (Tc), enthalpy difference (DeltaH) and peak range of the transition for TL, PL, NL (from cultures at 30 and 5 degrees C); The decrease of Tc (10.5 degrees C) and DeltaH (51%) for TL is a reflection of the decrease of Tc (11.5 degrees C) and DeltaH (56%) for PL. This large decrease is interpreted by the high (10-fold) increase of a-15:0/a-17:0 FAr of PL5 degrees C. In NL the decrease of Tc (3 degrees C) and of DeltaH (42%) is interpreted by both adaptation mechanisms: the (lower) 7-fold increase of anteiso-15:0/anteiso-17:0 FAr and the NL percentage calculated from increased mass values. The peak range of TL5 degrees C (from -15 to 25 degrees C) is a reflection of the peak range of NL5 degrees C, which is unchanged, as is the peak range of NL30 degrees C.

Adaptation, Physiological↗
PubMed2005

Relevant aspects of Arcobacter spp. as potential foodborne pathogen.

Arcobacter species are Gram-negative spiral-shaped organisms belonging to the family Campylobacteraceae that can grow microaerobically or aerobically. The Arcobacter organisms also have the ability to grow at 15 degrees C, which is a distinctive feature that differentiates Arcobacter species from Campylobacter species. Cultural detection of Arcobacter is generally performed by an enrichment step and takes 4 to 5 days. In the last few years, several studies comparing different culture-based protocols have been published. Furthermore, DNA-based assays have also been established for rapid and specific identification of Arcobacter spp. Recent evidence suggests that Arcobacter, especially A. Butzleri, may be involved in human enteric diseases. Moreover, A. butzleri has also occasionally been found in cases of human extraintestinal diseases. However, up to now, little is known about the mechanisms of pathogenicity or potential virulence factors of Arcobacter spp. There is evidence that livestock animals may be a significant reservoir of Arcobacter spp. and over the last few years, the presence of these organisms in raw meat products as well as in surface and ground water has received increasing attention. In view of control measures to be used to prevent or to eliminate the hazard of Arcobacter spp. in food, several treatments have been evaluated for their effectiveness. While the role of Arcobacter spp. in human disease awaits further evaluation, a precautionary approach is advisable. Measures aimed at reduction or eradication of Arcobacter from the human food chain should be encouraged. With this article, we review the recent literature on this organism with a special emphasis on the information relevant to food safety.

Animals↗