Pathogens salmonella, staphylococcus

Microorganisms may have both positive and negative effects on foodstuffs. They may cause spoilage of foodstuffs and some, for example the typical food poisoning pathogens Salmonella, Staphylococcus aureus etc.), may even poison it. Moulds too may form toxic substances [7-9]. 

Purity control limits contamination with pathogenic bacteria Staphylococcus aureus, Escherichia coli. Salmonella-species, Pseudomonas aeruginosa, Clostridium-species and others), yeasts, moulds, microbial toxins (aflatoxins, endotoxins), toxic heavy metals (lead, cadmium, mercury, arsenic e.g. from industrial emission), pesticide and herbicide residues, fumigants (ethylene oxide, methyl bromide, phosphine) and radionuclides. Furthermore, impurities with other plants parts ( foreign organic matter ) are limited. Moist levels must be below a certain maximum to avoid deterioration by microorganisms. Excreta of animals and dead insects must be absent. The ash value and acid-insoluble ash limits the amount of inorganic impurities (soil, sand). 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

The causative bacteria in the intestinal tract may be Salmonella typhimurium. Shigella flexneri. Shigella sonnei, Campylobacter jejuni, Campylobacter lari, Chlamidia trachomatis. Yersinia ente-rocolitica. Staphylococcus aureus, Hafnia alvei or the protozoan pathogen Cryptosporidium. 

A combination of trimethoprim-sulfamethoxazole is effective treatment for a wide variety of infections including P jiroveci pneumonia, shigellosis, systemic salmonella infections, urinary tract infections, prostatitis, and some nontuberculous mycobacterial infections. It is active against most Staphylococcus aureus strains, both methicillin-susceptible and methicillin-resistant, and against respiratory tract pathogens such as the pneumococcus, Haemophilus sp, Moraxella catarrhalis, and Klebsiella pneumoniae (but not Mycoplasma pneumoniae). However, the increasing prevalence of strains of E coli (up to 30% or more) and pneumococci that are resistant to trimethoprim-sulfamethoxazole must be considered before using this combination for empirical therapy of upper urinary tract infections or pneumonia. 

Rapid methods to detect pathogenic bacteria in food products are important alternatives to laborious and time-consiuning culture procedures. Many investigators have pubUshed papers on the use of electrochemical immunosensors for the identification and quantification of bacterial pathogens Escherichia coli 0157, Staphylococcus aureus, and Salmonella spp., which are common contaminants of food or water. 

Common pathogens responsible for food poisoning include Staphylococcus, Salmonella, Shigella, and Clostridium. 

Because the inhalant drug products are intended for use in the respiratory system, confirmation that initial release specifications are maintained should be provided to ensure both the absence of pathogenic organisms (e.g., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella species) and that the total aerobic count and total mold and yeast count per canister are not exceeded. 

In vitro, there has been observed the possible antimicrobial activity of oleuropein against human pathogenic bacteria. Moreover, the phenolic compound also confirmed its action on gram-positive and gram-negative bacterial strains such as Salmonella spp., Vibrio spp. and Staphylococcus aureus [91]. Experimental data indicated that M. pneumoniae, M hominis, M fermentans and M pirum are vulnerable to oleuropein [92]. 

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