Clostridium botulinum, A FOODBORNE PATHOGEN AND ITS IMPACT ON PUBLIC HEALTH

Kanaan, Manal Hadi Ghaffoori; Tarek, Ahmad M.

doi:10.36295/asro.2020.2357

Cited by 7 publications

(5 citation statements)

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“…A contagious mastitis pathogen, S. aureus, is spread often during milking from infected to uninfected cows [6]. Enterotoxigenic strains of S. aureus and other dangerous pathogens have been found regularly in a variety of foods, including milk, dairy products, and meats, especially touched foods [8][9][10][11][12][13][14][15][16][17][18][19][20]. Genetic adaptations have allowed MRSA to survive in the presence of modern food-processing equipment and the immune systems of their hosts.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Responses to Pasteurization Temperatures of Methicillin Resistant Staphylococcus aureus Derived from Milk Items

Kanaan,

Sheriff,

Abdullah

2023

MRJI

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Background and Aim: One of the leading causes of both community- and hospital-acquired infections is the superbug," multidrug-resistant Staphylococcus aureus (MRSA). Milk and dairy products seem to be highly vulnerable to a wide range of diseases. Therefore, we require processing procedures that both eliminate pathogens and lengthen the useful life of these products. The purpose of this study was to determine how susceptible MRSA isolates were to pasteurization temperatures after being recovered from dairy products. Materials and Methods: For the purpose of pasteurization, ten MRSA isolates were exposed to both a 63°C LTLT (low temperature, long time) therapy for 30 minutes and a 72°C HTST (high temperature, short time) treatment for 16 seconds. Results: The findings indicated that all isolates were killed by a pasteurization-like treatment at low temperature for a long time (63°C for 30 minutes), but that particular adaptable isolates could survive a pasteurization-like treatment at high temperature for a short time (72°C for 16 seconds), which may point to a time- and temperature-dependent variation in the thermal tolerance mechanism. Conclusion: The results showed that all isolates seemed extremely susceptible to damage from heat using LTLT pasteurization-like treatment (63°C for 30 minutes). Nevertheless, a particular number of these isolates succeeded in establishing colonies because they have quorum sensing structures that survive being handled by using heat damage at 72°C for 16 seconds. Pasteurized milk producers should be alerted to the fact that this microorganism has been found in contaminated milk since it compromises the product's safety and diminishes its value to consumers. As a result, it is strongly advised that manufacturers utilize varied temperatures for milk processing in order to remove the contaminating methicillin- and heat-resistant S. aureus (MHRSA).

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Section: Introductionmentioning

confidence: 99%

Analysis of the Responses to Pasteurization Temperatures of Methicillin Resistant Staphylococcus aureus Derived from Milk Items

Kanaan,

Sheriff,

Abdullah

2023

MRJI

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“…Meat is well-known for its relevance in our diet since it is regarded as the best, optimal, and complete food. Despite that, in specific situations, meat can act as a possible route for the spread of certain diseases ( Kanaan and Khashan, 2018 ; Kanaan, 2018 , 2021 ; Kanaan and Abdulwahid, 2019 ; Kanaan and Mohammed, 2020 ; Kanaan et al ., 2020 , 2022 ; Kanaan and Tarek, 2020 ). Although still in their infancy in certain countries, processed meat products are growing in popularity and volume around the world ( Heinz and Hautzinger, 2007 ; Lásztity, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Innovative Modern Bio-Preservation Module of Meat by Lytic Bacteriophages against Emergent Contaminants

Kanaan¹,

Tarek²

2022

Open Vet J

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Meat is a perishable product that has a short shelf life and can be ruined easily if the proper preservation measures are not employed. It is difficult to control all potential sources of microbial contamination due to the complexity of the habitats present during pre-harvest, harvest, and post-harvest stages of the food supply chain. This is due to the fact that contamination can occur at any stage. As a consequence of this, the food industry is perpetually at risk of being tainted by microorganisms, notwithstanding the progress that has been made in contemporary technology. Antibiotic usage has exacerbated the problem, leading to the emergence of infections transmitted by antibiotic-resistant foods. It's critical to work on novel ways to reduce microbial contamination in meat and in the meat processing environment. Therefore, to assure the wholesomeness of the finished product, several control procedures must be adopted throughout the food manufacturing and processing chain. Because of this, bacteriophages and the derivatives of these viruses have arisen as an innovative, significant, and risk-free option for the prevention, treatment, and/or elimination of such pollutants in a variety of foodstuff handling environments. So, the focus of this review was on the future potential of integrated phage, modified phage, and their derivatives as antimicrobials in the traditional farm-to-table setting, which encompasses areas like primary production, post-harvest processing, bio-sanitation, and bio-detection. In addition to presenting certain safety concerns. Also, this paper discusses how to assure the safe and successful use of bacteriophages in the future.

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“…Many previous studies in Iraq have confirmed the contamination of meat with many foodborne pathogens, like Acinetobacter baumannii [11,12], Arcobacter spp. [13], Echinococcus granulosus [14], Clostridium botulinum [15], Salmonella enterica [16,17], Staphylococcus aureus [18][19][20][21][22], and Campylobacter spp. [23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Aqueous Ozone on Residual Chlorination by Products in Treated Chicken Meat

Ghaffoori Kanaan,

Mohammed,

Abdullah

2024

IOP Conf. Ser.: Earth Environ. Sci.

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There are a lot of dangerous and toxic microbes that may easily infect poultry. Because of the potential for contamination during processing, sterilization is an essential step in ensuring the safety of poultry meat products for consumers. This study aimed to assess the efficacy of aqueous ozone treatment at 0.5 ppm for twenty-five minutes in reducing residual chlorine byproducts in chicken meat obtained from different regions of Al-Suwaria city in Wasit Province. We scoured various marketplaces in Al Suwaria city for ten samples of frozen chicken portions. Using the gas chromatography technique, the concentrations of chlorine byproducts were calculated. The ozone producer (A2Z/AQUA-6, USA) and the CHE-Mets®-Kit, USA, were used to quantify the concentration of ozone in water as parts per million (ppm). All samples tested positive for residues of chlorine byproducts (chloroform and bromodichloromethane) prior to treatment, according to the gas chromatography data. However, the ozone treatment caused a highly significant (P≤0.01) drop in both chloroform and bromodichloromethane in the samples that were treated as (P = 0.0001 and 0.0056), respectively. Based on the results, it is clear that the current concentration of ozone, when applied for the specified duration, effectively lowers the chlorination byproduct levels (ppb) in the rinsed meat. The public health implications of this decrease in chlorination byproduct, which are carcinogenic, are substantial. Based on these results, ozone treatment might provide a non-toxic alternative to current methods of sanitizing meat and meat products at slaughterhouses and in restaurants.

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Clostridium botulinum, A FOODBORNE PATHOGEN AND ITS IMPACT ON PUBLIC HEALTH

Cited by 7 publications

References 0 publications

Analysis of the Responses to Pasteurization Temperatures of Methicillin Resistant Staphylococcus aureus Derived from Milk Items

Analysis of the Responses to Pasteurization Temperatures of Methicillin Resistant Staphylococcus aureus Derived from Milk Items

Innovative Modern Bio-Preservation Module of Meat by Lytic Bacteriophages against Emergent Contaminants

The Effectiveness of Aqueous Ozone on Residual Chlorination by Products in Treated Chicken Meat

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