Lysotypie von Staph. aureus zur Klärung epidemiologischer Zusammenhänge bei durch Fischkonserven hervorgerufenen Staphylokokken-Nahrungsmittelvergiftungen

Ortel, S

doi:10.1007/bf02161927

Cited by 6 publications

(2 citation statements)

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“…Many cases of food poisoning are associated in the literature with postprocess reinfection of canned foods, and these cases include typhoid and staphylococcal food poisoning and intoxication due to Clostridium botulinum (Pawan & Scheult, 1934; Shaw, 1937; Ministry of Health, 1938a, b, 1956a, b, 1957aPeters & Clutterbuck, 1942;Miller, 1948; Moore, 1949;Bradley, Evans & Taylor, 1951; Wildman, Grant Nicol & Tee, 1951; Sandiford, 1954; Heppe, 1955; Couper, Newell & Payne, 1956; Goret & Joubert, 1958; Orthel, 1958; Dickinson, 1959; Bashford, Gillespy & Tomlinson, 1960 Tomlinson, 1965;Walker, 1965;Ingram & Roberts, 1966;Oskain & Winter, 1966;Burnett & Davies, 1967;Galbraith, 1967;Howie, 1968). First, if the sealed container is not subjected to sufficient heat the contents are not effectively sterilized and so spoil on storage.…”

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“…In practice reinfection is frequently reported in apparently well constructed cans with high quality double seams and side seams which cannot be shown to leak by any of the traditional test methods. Many cases of food poisoning are associated in the literature with postprocess reinfection of canned foods, and these cases include typhoid and staphylococcal food poisoning and intoxication due to Clostridium botulinum (Pawan & Scheult, 1934; Shaw, 1937; Ministry of Health, 1938a, b, 1956a, b, 1957aPeters & Clutterbuck, 1942;Miller, 1948; Moore, 1949; Bradley, Evans & Taylor, 1951; Wildman, Grant Nicol & Tee, 1951; Sandiford, 1954; Heppe, 1955; Couper, Newell & Payne, 1956; Goret & Joubert, 1958; Orthel, 1958; Dickinson, 1959; Bashford, Gillespy & Tomlinson, 1960 Tomlinson, 1965;Walker, 1965;Ingram & Roberts, 1966;Oskain & Winter, 1966;Burnett & Davies, 1967;Galbraith, 1967;Howie, 1968). Reports hare also appeared on the economic losses of canned food products as a consequence of reinfection by nonpathogenic bacteria (Sanders, 1949 ;Cockburn, 1960;Shapton & Hindes, 1962;Roskis & Noyelle, 1963;Bashford & Herbert, 1965; Everton, Bean & Bashford, 1968;Bean & Everton, 1969).…”

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The Mechanism of Microbiological Leaker Spoilage of Canned Foods: A Review

Put¹,

Doren²,

Warner³

et al. 1972

Journal of Applied Bacteriology

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Summary: This review summarizes the work on the subject carried out mainly in the authors’laboratories but also in the associated laboratories of Metal Box Co. Ltd., London, and Plat Manufaktor, Malmö, Sweden. Special attention is paid to the mechanism of bacterial reinfection and how it is influenced by deviations in can construction or can handling procedures. Methods of preventing bacterial reinfection at the most critical points in the canning operation are considered and certain guiding principles are derived.

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