Foodborne Pathogens

Gourama, Hassan

doi:10.1007/978-3-030-42660-6_2

Cited by 46 publications

(38 citation statements)

References 47 publications

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“…FBD constitute a significant threat to health and impediments to social and economic development worldwide, especially in low- and middle-income countries (LMIC) [ 1 , 2 , 3 ]. Foodborne disease is one of the leading causes of human mortality and morbidity, comparable to major infectious diseases such as malaria, HIV/AIDS and tuberculosis [ 4 ]. Based on a comprehensive review of 31 common microbes causing FBD worldwide, the World Health Organization (WHO) estimated the health burden of 26 priority hazards at 33 million Disability Adjusted Life Years (DALYs); with an exceptionally high (40%) burden in children under five years of age [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Rortana

Nguyen-Viet

Tum³

et al. 2021

Pathogens

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Salmonella spp. and Staphylococcus aureus are two of the most common foodborne bacteria in animal-source foods (ASF) that cause illness worldwide. This study aimed to determine the prevalence of Salmonella spp. and S. aureus in chicken meat and pork in markets in Cambodia. Sampling was done in 52 traditional markets and 6 supermarkets in 25 provinces of Cambodia between October 2018 and August 2019. In total, 532 samples were obtained: chicken meat and pork (n = 408, 204 of each), chicken and pork cutting board swabs (n = 124, 62 of each). All samples were analyzed for the presence of Salmonella spp. and S. aureus; colony-forming units per gram (CFU/g) of coagulase-positive Staphylococci (CPS) were counted, and a subset of samples was also analyzed for the most probable number (MPN, n = 136) of Salmonella. The overall prevalence of Salmonella spp. and S. aureus were 42.1% (224/532) and 29.1% (155/532), respectively, with 14.7% (78/532) of samples containing both bacteria. The prevalence of Salmonella spp. in chicken meat was 42.6%, on chicken cutting board it was 41.9%, on pork it was 45.1%, and the pork cutting board 30.6%. Chicken meat had a significantly (p-value < 0.05) higher prevalence of S. aureus, 38.2%, compared to the chicken cutting board, 17.7%, pork 28.9%, and pork cutting board 11.3%. Mean MPN-Salmonella was 10.6 MPN/g in chicken and 11.1 MPN/g in pork samples. Average Log CFU/g of CPS in chicken and pork samples were 2.6 and 2.5, respectively. The results indicate that chicken meat and pork in Cambodia were highly contaminated with Salmonella spp. and S. aureus, posing risks to consumers’ health. Urgent interventions are necessary to improve hygiene for safer meat in Cambodian markets.

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Section: Introductionmentioning

confidence: 99%

Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Rortana

Nguyen-Viet

Tum³

et al. 2021

Pathogens

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“…Unlike bacteria, viruses do not affect food spoilage and are not able to grow or multiply in raw materials and processed foods during storage. Food products may become contaminated either directly or indirectly at all stages of the food chain by fecal contamination, cross-contamination during processing or by infected food handlers [ 116 , 117 ]. Foodborne enteric viruses are primarily transmitted by the fecal–oral route, increasingly recognized as a significant food safety concern, and have been globally associated with food and waterborne illness.…”

Section: Antiviral Food Packagingmentioning

confidence: 99%

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

et al. 2022

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Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

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“…Among the main sources of infection and spread of FBDs are animal foods, such as meat and meat products (Gourama, 2020), since they are more susceptible to microbiological contamination that can come from the slaughter of the animal, where the carcass is excessively manipulated, or the influence of abiotic factors such as temperature, gaseous atmosphere and NaCl levels that select bacteria and allow their colonization on the meat surface (Rolfe & Daryaei, 2020;Stellato et al, 2016). Intrinsic factors such as nutrients, pH level, water activity and oxidation reduction potential also make meat a favorable environment to the colonization and development of a variety of microorganisms (Acuff & Ponder, 2020), mainly the deteriorating ones (Rodrigues et al, 2020), reinforcing the importance of monitoring in the production and commercialization stages of meat products (Song et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of different marketing conditions on the bacteriological quality of meat products

Silva

Cunha

Silva³

et al. 2022

RSD

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Animal foods, such as meat and meat products, are among the main sources of infection and spread of Foodborne Diseases, where marketing conditions are an important factor to be evaluated. Forty-eight samples of meat products sold under outdoor fairs, butcher shops and supermarkets were collected. The presence of microorganisms indicating hygienic and sanitary quality (fecal coliforms and Clostridium perfringens) was investigated, as well as the species Pseudomonas aeruginosa. The results showed a high presence of C. perfringens in 83.33% of the samples, fecal coliforms in 73% and P. aeruginosa in 100% of meat products, in all commercial points. As for marketing conditions, the difference in the food contamination index was significant (p ≤ 0.05) only for C. perfringens (X2 (2) = 8.5; p= 0.0143), where meat sold in fairs were more susceptible to contamination by C. perfringens than meats sold in supermarkets. The meat products analyzed did not show quality from a bacteriological point of view, given the high presence of fecal coliforms, P. aeruginosa and C. perfringens, leading to question mainly the form of trade that can generate unsafe products for consumption.

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Foodborne Pathogens

Cited by 46 publications

References 47 publications

Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

Impact of different marketing conditions on the bacteriological quality of meat products

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