Foodbome

Determine Critical Control Points. A critical control point (CCP) is any point in the process where loss of control may result in an unacceptable health risk. A CCP is estabhshed for each identified hazard. The emergence of foodbome pathogens has taught food processors the importance of potential product contamination from the processing environment. 

ISHIGAMI T (1991) Antibacterial activity of tea polyphenols against foodbome, cariogenic and phytopathogenic bacteria , in Proc of Intern Symp on Tea Sci, 26-29 August, 1991, Shizuoka, Japan, 248-52. 

D Souza, D. H. and Su, X. (2010). Efficacy of chemical treatments against murine norovirus, feline calicivirus, and MS2 bacteriophage. Foodbome Pathog. Dis. 7, 319-326. 

Koopmans, M., Vennema, H., Heersma, H., van Strien, E., van Duynhoven, Y., Brown, D., Reacher, M., and Lopman, B. (2003). Early identification of common-source foodbome virus outbreaks in Europe. Emerg. Infect. Dis. 9,1136-1142. 

Several additional instrumental techniques have also been developed for bacterial characterization. Capillary electrophoresis of bacteria, which requires little sample preparation,42 is possible because most bacteria act as colloidal particles in suspension and can be separated by their electrical charge. Capillary electrophoresis provides information that may be useful for identification. Flow cytometry also can be used to identify and separate individual cells in a mixture.11,42 Infrared spectroscopy has been used to characterize bacteria caught on transparent filters.113 Fourier-transform infrared (FTIR) spectroscopy, with linear discriminant analysis and artificial neural networks, has been adapted for identifying foodbome bacteria25,113 and pathogenic bacteria in the blood.5... 

However, quantitative surveys comparing the incidences of foodbome diseases and/or mycotoxin related illnesses between consumers of organic and conventional food are currently not available. This makes it difficult to compare the relative risks associated with different organic and conventional production systems. 

Incidence, epidemiology and public health implications of foodbome diseases linked to food products from ruminant livestock... 

The Centers for Disease Control (CDC) in the USA has estimated that Campylobacter and Salmonella are the top two bacterial foodbome pathogens as they are responsible for a total of 2 and 1.3 million foodbome infections every year (Mead et al., 1999). Most of the cases of infection with Campylobacter and Salmonella appear to be due to eggs and poultry, but a significant number of cases are related to beef products (CDC, 2005 Jay, 2000). EHEC does not cause as many infections as the top two pathogens (approximately 100,000 in the USA), but EHEC is frequently linked to outbreaks of diarrhea caused by the consumption of contaminated ground beef (Mead et al., 1999, Rangel et al., 2005). Infections caused by EHEC are the major microbial public health concern related to ruminant food products. 

Ross, A.I., Griffiths, M.W., Mittal, G.S. and Deeth, H.C. (2003) Combining nonthermal technologies to control foodbome microorganisms . International Journal of Food Microbiology, 89, 125-138. 

Wilderdyke, M.R., Smith, D.A. and Brashears, M.M. (2004) Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodbome pathogens. Journal of Food Protection, 67, 947-951. 

Koubova V., Brynda E., Karasova L., Skvor J., Homola J., Dostalek J., Tobiska P., Rosicky J., Detection of foodbome pathogens using surface plasmon resonance biosensors, Sensors and Actuators B 2001 74 100-105. 

Bacterial pathogens are relatively large targets (> 1pm) and therefore, their presence can be detected directly with an optional amplification by secondary antibodies (sandwich assay). Examples of foodbome bacterial pathogens detected by SPR biosensors include Escherichia coli (detection limit 5x10 cfii/ml " " ), Listeria monocytogenes (detection limit 1 O cfii/ml " ) and Salmonella enteritidis (detection limit lO cfii/ml" ). 

V. Koubova, E. Brynda, L. Karasova, J. Skvor, J. Homola, J. Dostalek, P. Tobiska, and J. Rosicky, "Detection of Foodbome Pathogens Using Surface Plasmon Resonance Biosensors," Sensors and Actuators B74, 100-105 (2001). 

Centers for Disease Control and Prevention, Surveillance for foodbome disease outbreaks - United States, 1988-1992, MMWR Morb. Mortal. Wkly. Rep., 45, SS-5, 1, 1996. 

Lindsay, J., Chronic sequelae of foodbome disease. Emerging Infect. Dis., 3, 4, 443, 1997. 

Susan McCormick, Bacterial Foodbome Pathogens and Mycology Research Unit, USDA-ARS-NCAUR, Peoria, IL, USA... 

Srinivasan V, Nam HM, Nguyen LT et al (2005) Prevalence of antimicrobial resistance genes in Listeria monocytogenes isolated from dairy farms. Foodbome Pathog Dis 2(3) 201-211... 

Shan B, Cai YZ, Brooks JD, Corke H. (2007) Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii) Activity against foodbome pathogenic bacteria. JAgric Food Chem 55 5484-5490. 

E. coli, is almost exclusively transferred via person-to-person contact although it has also been implicated in sporadic cases of foodbome illness (Ochoa et ah, 2008). 

The majority of foodbome illness associated with enteric viruses are short-lived and not life threatening (Kurdziel et al., 2001). Tracing sources of enteric viruses is problematic due to the lack of routine detection techniques combined with under-reporting of outbreaks (Kurdziel et al., 2001). 

The majority of outbreaks linked to enteric viruses is typically caused by person-to-person contact although fresh produce can also be a significant vehicle, especially with regards to soft fruit which are handled and rarely washed prior to consumption (Koopmans, 2008). Both hepatitis A and Norwalk-like viruses (NLV) have been implicated in cases of foodbome illness associated with contaminated vegetables (Koopmans, 2008). In such outbreaks, the crops had been directly exposed to sewage or had been handled by infected workers (Holtby et al., 2001 Long et al., 2002). 

Similar to enteric viruses, protozoa require a suitable host for replication but can persist within nonhost environments for significant time periods (Sidhu and Toze, 2009). The main source of human protozoan is from direct contact with humans although foodbome sources can also represent a significant vehicle (Sidhu and Toze, 2009 Thompson et al., 2008). All of these human pathogenic protozoa cause diarrhea-like symptoms except Toxoplasma, which causes fetal damage and glandular fever-like syndrome (Dumetre and Darde, 2003). 

---