Provision of microbiologically safe food for vulnerable people in hospitals, care homes and in the community

Lund, Barbara M.

doi:10.1016/j.foodcont.2018.09.032

Cited by 12 publications

(14 citation statements)

References 97 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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 ]. Older people and people with chronic disease and children under five years of age are the most susceptible to FBD [ 6 , 7 ]. The group most at risk of FBD comprises those living in LMIC, high population density, limited knowledge, and lack of good hygiene practices for fresh meat handling [ 1 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Older people and people with chronic disease and children under five years of age are the most susceptible to FBD [ 6 , 7 ]. The group most at risk of FBD comprises those living in LMIC, high population density, limited knowledge, and lack of good hygiene practices for fresh meat handling [ 1 , 6 , 7 ]. A related study, also by the WHO, estimated an additional burden of 9 million DALYs associated with four heavy metals in food [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Rortana

Nguyen-Viet

Tum³

et al. 2021

Pathogens

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…This can cause major disruption of services [5]. So far, literature reviews have covered pathogens responsible for HA-FBO, including Salmonella [6], Listeria monocytogenes [7][8][9] and norovirus [10,11] and focused on microbiological food safety issues in healthcare settings [5,12]. Between 2014 and 2019, a listeriosis outbreak in Germany affected 13 cases who had an inpatient stay in 12 different HCF during the incubation period [13].…”

Section: Introductionmentioning

confidence: 99%

Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OECD countries, 2001 to 2019*

et al. 2021

View full text Add to dashboard Cite

Background Healthcare-associated foodborne outbreaks (HA-FBO) may have severe consequences, especially in vulnerable groups. Aim The aim was to describe the current state of HA-FBO and propose public health recommendations for prevention. Methods We searched PubMed, the Outbreak Database (Charité, University Medicine Berlin), and hand-searched reference lists for HA-FBO with outbreak onset between 2001 and 2018 from Organisation for Economic Co-operation and Development (OECD) countries and HA-FBO (2012–2018) from the German surveillance system. Additionally, data from the European Food Safety Authority were analysed. Results The literature search retrieved 57 HA-FBO from 16 OECD countries, primarily in the US (n = 11), Germany (n = 11) and the United Kingdom (n = 9). In addition, 28 HA-FBO were retrieved from the German surveillance system. Based on the number of outbreaks, the top three pathogens associated with the overall 85 HA-FBO were Salmonella (n = 24), norovirus (n = 22) and Listeria monocytogenes (n = 19). Based on the number of deaths, L. monocytogenes was the main pathogen causing HA-FBO. Frequently reported implicated foods were ‘mixed foods’ (n = 16), ‘vegetables and fruits’ (n = 15) and ‘meat and meat products’ (n = 10). Consumption of high-risk food by vulnerable patients, inadequate time-temperature control, insufficient kitchen hygiene and food hygiene and carriers of pathogens among food handlers were reported as reasons for HA-FBO. Conclusion To prevent HA-FBO, the supply of high-risk food to vulnerable people should be avoided. Well working outbreak surveillance facilitates early detection and requires close interdisciplinary collaboration and exchange of information between hospitals, food safety and public health authorities.

show abstract

“…Animals are the main reservoir, and the disease is usually foodborne, although it can be spread from person to person [ 104 ]. Around the world, several outbreaks of food poisoning related to Salmonella are documented, e.g., an outbreak of infection with non-typhoidal Salmonella affecting 396 patients in the community was associated with frozen pies supplied for cooking by the consumer in a microwave oven [ 105 ]. During a prevalence study made in Asia involving 807 meat samples, 159 (19.7%) were positive for Salmonella .…”

Section: Antibacterial Potential Of Bioactive Compounds From Macromentioning

confidence: 99%

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Silva

Lourenço-Lopes

et al. 2020

Antibiotics

View full text Add to dashboard Cite

The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control.

show abstract

Provision of microbiologically safe food for vulnerable people in hospitals, care homes and in the community

Cited by 12 publications

References 97 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

Healthcare-associated foodborne outbreaks in high-income countries: a literature review and surveillance study, 16 OECD countries, 2001 to 2019*

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Contact Info

Product

Resources

About