Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Kjeldgaard, K.J.; Stormly, M.L.; Leisner, Jørgen J.

doi:10.1016/j.foodcont.2010.03.015

Cited by 13 publications

(5 citation statements)

References 28 publications

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“…Finally, ten isolates were obtained in January and February 2018 from pasta salads from a Danish outlet using the same sampling and isolation methods as employed for the sushi isolates. This outlet was selected due to a previous study showing high bacterial counts for the pasta salad products (Kjeldgaard et al, 2010; the shop was listed as outlet "C"). Among the 88 isolates, 14 isolates were identified as MRSA, as previously reported (Tang et al, 2017).…”

Section: Staphylococcus Aureus Strainsmentioning

confidence: 99%

Antimicrobial Resistance and Virulence Gene Profiles of Methicillin-Resistant and -Susceptible Staphylococcus aureus From Food Products in Denmark

Andersen

Stegger

et al. 2019

Front. Microbiol.

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Foods may potentially serve as vehicles for the transmission of antimicrobial-resistant variants of Staphylococcus aureus that are important in a human clinical context. Further, retail food products can be a cause of staphylococcal food poisoning. For these reasons and to account for source attribution and risk assessment, detailed information on the population structure, resistance, and virulence profiles of S. aureus originating from retail food products is necessary. In the current study, whole-genome sequences from 88 S. aureus isolates were subjected to bioinformatics analyses in relation to sequence types, antimicrobial resistance, and virulence profiles.The sequence types (ST) identified belonged to 13 clonal complexes (CC) with CC5 and CC398 being the most common. CC398 was identified as the dominant clone (n = 31). CC5 was identified as of avian origin, with the presence of ϕAVβ prophage genes (n = 13). In total, 39.8% of the isolates contained multiple resistance genes, and methicillinresistant Staphylococcus aureus (MRSA) isolates were found in CC8, CC9, and CC398. Genes conferring resistance to the antimicrobial classes of β-lactams, tetracycline, and erythromycin were detected in this study, all of which are commonly used in Danish livestock production. The tst gene encoding the toxic shock syndrome toxin was for the first time identified in ST398 isolates, probably as a result of a single acquisition of a SaPI-like element. The sushi-CC398 isolates carrying the scn gene likely originated from a human reservoir, while the other isolates originated from livestock. Taken together, our results show that both human and animal reservoirs contribute to contamination in food products and that retail foods may serve as a vehicle of S. aureus between livestock and humans.

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Section: Staphylococcus Aureus Strainsmentioning

confidence: 99%

Antimicrobial Resistance and Virulence Gene Profiles of Methicillin-Resistant and -Susceptible Staphylococcus aureus From Food Products in Denmark

Andersen

Stegger

et al. 2019

Front. Microbiol.

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“…The most common methodological approaches are the microbiological assessment of food and the use of inspection scores, generally evaluated through a check-list. However, paradoxically a high amount of microorganisms can be found even in food services with good inspection scores and vice versa (De Oliveira et al, 2014;Kjeldgaard, Stormly, & Leisner, 2010;Tebbutt & Southwell, 1997). Additionally, studies report the inadequate handling of food is the main causal mechanism of FBD, and it is directly related to several foodborne outbreak cases (Howes, McEwan, Griffiths, & Harris, 1996;Todd, Greig, Bartleson, & Michaels, 2007).…”

Section: Introductionmentioning

confidence: 99%

The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance

Cunha

Braga

Passos

et al. 2015

Food Research International

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“…However, it is not possible to establish a cause-effect relationship between the strategy and outbreaks. In another study the authors stated that the restaurant grade does not correlate with microbiological quality of the food (Kjeldgaard et al, 2010 ). Many aspects can influence the correlation of outbreak data and inspection data (e.g., FBD sub-notification, underdiagnosis, problems with laboratory testing, and variation in seeking medical care; Scallan et al, 2011 ).…”

Section: Discussionmentioning

confidence: 99%

Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup

et al. 2016

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In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed) to 2565.95, with four possible grades: A (0.0–13.2); B (13.3–502.6); C (502.7–1152.2); and pending (more than 1152.3). Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors, and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p < 0.001) was observed between the first and second evaluation cycles. Of the food services evaluated, 38.7% received the A stamp, 41.4% the B stamp, and 13.9% the C stamp. All positive responses on “system reliability” presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly contribute to a reduction in foodborne diseases (FBDs).

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Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Cited by 13 publications

References 28 publications

Antimicrobial Resistance and Virulence Gene Profiles of Methicillin-Resistant and -Susceptible Staphylococcus aureus From Food Products in Denmark

Antimicrobial Resistance and Virulence Gene Profiles of Methicillin-Resistant and -Susceptible Staphylococcus aureus From Food Products in Denmark

The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance

Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup

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