Prevalence and characterization of Clostridium perfringens from spices in Argentina

Aguilera, Milton Osmar; Stagnitta, Patricia Virginia; Micalizzi, Blas; Guzmán, A.M.

doi:10.1016/j.anaerobe.2005.05.003

Cited by 42 publications

(17 citation statements)

References 38 publications

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“…This finding may be parallel to Fujisawa et al (2001) who found occurrence of C. perfringens in 7 samples from total of 60 (12%) commercially available curry roux samples in Japan. The present finding may also comparable to Aguilera et al (2005) who detected presence of C. perfringens in 14 out of 115 spices samples (12.17%) in Argentina. However, the result of the present study may be higher than that reported by Kneifel and Berger (1994) who detected C. perfringens only in one caraway sample out of 160 samples of 55 different spices and herbs originating from six different suppliers and retailed at outlets in Vienna; in the same manner Warmińska-Radyko et al (2007) detected that none of the examined vegetable salads available at retail stores, supplied by various producers in Poland, contained C. Perfringens; and also by Sagoo et al (2009) who reported incidence value of 0.4% of C. perfringens in dried spices and herbs from production and retail premises in the United Kingdom.…”

Section: Discussionsupporting

confidence: 92%

“…The bacterium causes human gas gangrene and food poisoning as well as several enterotoxemic diseases of animals (Rood, 1998). Spices often act as important vectors for various microorganisms, especially spore formers implicating possible health problems for consumers; among these microorganisms is C. perfringens and its enterotoxin (Banerjee and Sarkar, 2004); (Aguilera et al, 2005). Contaminated spices have been reported to cause foodborne illness and spoilage.…”

Section: Introductionmentioning

confidence: 99%

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Incidence and antibiogram of Clostridium perfringens isolated from herbs and spices widely distributed in the Egyptian market

Tawab

Abdallah

Yusuf

2017

Benha Veterinary Medical Journal

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The present study was designed for isolation and identification of Clostridium perfringens (C. perfringens) from herbs and spices that are widely distributed in the Egyptian markets; and determination of the drug of choice for its control based on the Antimicrobial Susceptibility Test (AST). A total of 392 samples of herbs and spices were randomly and anonymously selected from the enormous number of samples obtained from the Egyptian markets. An overall occurrence of C. perfringens was 8.42% (33 out of 392). Separately, occurrence was higher in herbs than spices being 10.5 and 6.25%, respectively. C. perfringens isolates were identified and confirmed with macroscopical, microscopical and biochemical analysis. AST results revealed that isolates of C. perfringens from the tested herbs and spices samples were found most susceptible to ampicillin-sulbactam and Penicillin-G with inhibition zones of 19.4 ± 0.98 and 16.6 ± 1.16 mm, respectively. On the other hand, the isolates were found nearly resistant to clindamycin and vancomycin with inhibition zones of 6.28 ± 0.63 and 8.78 ± 0.41 mm, respectively. Meanwhile, the isolates were intermediary susceptible to trimethoprimsulphamethoxazole combination and chloramphenicol. Data of the present study indicate occurrence of C. perfringens in herbs and spices with a considerable rate and the antimicrobials of choice for its control are penicillins and ceftazidime. higher sanitation procedures in herbs and spices industry before its distribution to the Egyptian markets have been recommended.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Incidence and antibiogram of Clostridium perfringens isolated from herbs and spices widely distributed in the Egyptian market

Tawab

Abdallah

Yusuf

2017

Benha Veterinary Medical Journal

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“…research has shown that the total number of microorganisms in raw herbal material ranged from 1.76 to 6.19 log CFU g -1 depending on the species of the raw material [24]. Similar results were obtained by Aguilera et al (2005), who, while studying the dried herb, marked the total micro-organism content from<1.0 to 6.0 log CFU • g -1 [25]. However, the studies of other authors indicate that in dried spices and herbs, the total number of bacteria reaches a higher level (106-108 CFU • g -1 ) [12,26].…”

Section: Resultssupporting

confidence: 74%

Influence of UV-C radiation on the microbiological purity in selected species of herbs

Kozak-Kalita¹,

Sobczak²,

Zawiślak³

et al. 2018

hpc

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Authors' contribution Wkład autorów: A. Study design/planning zaplanowanie badań B. Data collection/entry zebranie danych C. Data analysis/statistics dane-analiza i statystyki D. Data interpretation interpretacja danych E. Preparation of manuscript przygotowanie artykułu F. literature analysis/search wyszukiwanie i analiza literatury G. Funds collection zebranie funduszy Summary Background. Herbs are used in both the food and pharmaceutical industry. The quality of products received from herbal raw materials depends primarily on the microbiological purity of herbs. The presence of germs in food products contributes to developing alimentary infections and to the contamination of food with mycotoxins. Decontamination with ultraviolet UV-C rays is a proven way to enhance the microbiological purity of food products as radiation directly affects the structure of the nucleic acid of living organisms and destroys them without selective biocidal activity. The aim of the study was to determine the microbiological purity of selected species of herbs and assess the possibility of using UV-C radiation to increase it. Material and methods. The scope of work included the separation of three dimensional fractions of dried herbs such as thyme, medical cistus and stinging nettle, and then subjecting them to UV-C light and determining the total number of germs in the herbs with respect to the control sample, which consisted of untreated herbs. Results. The tested herbs were characterised by diversified microbiological purity, depending on the species and a type of size fraction. Sterilisation of herbs with UV-C radiations allowed for increasing their microbiological purity as compared to the control sample, in the case of the fraction with the largest particle size by about 37%-thyme, 73%-cistus and 30%-nettle. Conclusions. The use of UV-C radiation allowed for considerable reduction of the number of germs found in the examined herbs.

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“…Chicken was the likely source of the outbreak, as is often the case with C. perfringens outbreaks [5]. However, C. perfringens can also be found in spices and herbs sampled from production and retail premises in the United Kingdom [11][12][13]; spices and herbs have been linked to food poisoning outbreaks in the past [11]. The garnish, therefore, cannot be ruled out as the potential vehicle of the outbreak.…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

Investigating an outbreak of Clostridium perfringens gastroenteritis in a school using smartphone technology, London, March 2013

et al. 2014

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and staff at a school in London reported gastrointestinal symptoms; onset peaked 8 to 12 hours after a lunch served in the school on 21 March. We performed a retrospective cohort study of all students and staff. We defined cases as school attenders on 20 and 21 March with onset of gastrointestinal symptoms between 20 and 23 March. We tested food, environmental and stool samples of cases for common pathogens and bacterial toxins. We administered an online questionnaire via email, encouraging the use of smartphones to respond, to measure risk of illness for food items eaten at school on 20 and 21 March. Survey response was 45%. Adjusted risk ratios were generated in a multivariable analysis. Those who ate chicken balti on 21 March were 19.3 times more likely to become ill (95% confidence interval: 7.3-50.9). Clostridium perfringens was detected in all 19 stool samples collected. Within eight school hours of its launch, 412 of 561 (73%) responders had completed the survey. Hygienic standards in the kitchen were satisfactory. The investigation was done rapidly due to smartphone technology and we recommend considering this technology in future outbreaks.

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Prevalence and characterization of Clostridium perfringens from spices in Argentina

Cited by 42 publications

References 38 publications

Incidence and antibiogram of Clostridium perfringens isolated from herbs and spices widely distributed in the Egyptian market

Incidence and antibiogram of Clostridium perfringens isolated from herbs and spices widely distributed in the Egyptian market

Influence of UV-C radiation on the microbiological purity in selected species of herbs

Investigating an outbreak of Clostridium perfringens gastroenteritis in a school using smartphone technology, London, March 2013

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