Academic literature on the topic 'Pathogen cross contamination'
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Journal articles on the topic "Pathogen cross contamination"
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WACHTEL, MARIAN R., JAMES L. McEVOY, YAGUANG LUO, ANISHA M. WILLIAMS-CAMPBELL, and MORSE B. SOLOMON. "Cross-Contamination of Lettuce (Lactuca sativa L.) with Escherichia coli O157:H7 via Contaminated Ground Beef†." Journal of Food Protection 66, no. 7 (July 1, 2003): 1176–83. http://dx.doi.org/10.4315/0362-028x-66.7.1176.
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A lettuce outbreak strain of E. coli O157:H7 was used to quantitate the pathogen's survival in ground beef and its transfer to hands, cutting board surfaces, and lettuce. Overnight storage of inoculated beef at 4°C resulted in no pathogen growth, while room-temperature storage allowed multiplication. Hamburger patty formation allowed the transfer of bacteria to hands. Contaminated fingers subsequently transferred the pathogen to lettuce during handling. E. coli was transferred from hamburgers to cutting board surfaces; overnight storage of boards decreased the numbers of recoverable pathogens by ~1 log CFU. A 15-s water rinse failed to remove significant numbers of pathogens from cutting boards whether it was applied immediately after contamination or following overnight room-temperature storage. Three lettuce leaves were successively applied to a single contaminated cutting board area both immediately after contamination and after overnight room-temperature storage of contaminated boards. Another set of leaves was pressed onto boards immediately following contamination and was then stored overnight at 4°C before pathogen enumeration. The numbers of pathogens transferred to the first pressed leaves were larger than those transferred to the second or third leaves. There were no significant differences in the numbers of pathogens recovered from leaves pressed immediately after contamination whether pathogens were enumerated immediately or following overnight storage at 4°C. However, fewer pathogens were transferred to leaves pressed to boards stored overnight at room temperature prior to contact with lettuce. Twenty-five lettuce pieces were successively pressed onto one area on a board containing 1.25 × 102 CFU of E. coli. Pathogens were transferred to 46% of the leaves, including the 25th exposed leaf.
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Munther, Daniel, Yaguang Luo, Jianhong Wu, Felicia M. G. Magpantay, and Parthasarathy Srinivasan. "A mathematical model for pathogen cross-contamination dynamics during produce wash." Food Microbiology 51 (October 2015): 101–7. http://dx.doi.org/10.1016/j.fm.2015.05.010.
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Santos-Ferreira, Nânci, Ângela Alves, Maria João Cardoso, Solveig Langsrud, Ana Rita Malheiro, Rui Fernandes, Rui Maia, et al. "Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry." PLOS ONE 16, no. 5 (May 19, 2021): e0250980. http://dx.doi.org/10.1371/journal.pone.0250980.
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Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a “novel” indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
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ALLENDE, ANA, MARIA V. SELMA, FRANCISCO LÓPEZ-GÁLVEZ, RAQUEL VILLAESCUSA, and MARÍA I. GIL. "Impact of Wash Water Quality on Sensory and Microbial Quality, Including Escherichia coli Cross-Contamination, of Fresh-Cut Escarole." Journal of Food Protection 71, no. 12 (December 1, 2008): 2514–18. http://dx.doi.org/10.4315/0362-028x-71.12.2514.
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The influence of wash water quality on the microbial load and sensory quality of fresh-cut escarole was evaluated. Additionally, the degree of Escherichia coli cross-contamination between inoculated and uninoculated products after washing was also studied. Three types of wash water, i.e., potable water, diluted recirculated water, and recirculated water, containing different microbial counts and organic loads, were used. Results showed that microbial load (P > 0.02) and sensory quality (P > 0.625) of the product were not influenced by the water quality after washing and storage. Cross-contamination between inoculated and uninoculated products was observed after washing, as there was significant transmission of E. coli cells from the product to the wash water (P < 0.001). When fresh-cut escarole was contaminated at a high inoculum level (5.1 log CFU/g), wash water quality influenced the level of cross-contamination, as the highest E. coli load (P < 0.001) was shown in uninoculated fresh-cut escarole washed with recirculated water. However, when fresh-cut escarole was contaminated at a low inoculum level (3.2 log CFU/g), the wash water quality did not influence the level of cross-contamination, as E. coli slightly increased, although not at a statistically significant level, after the uninoculated product was washed with recirculated water (P > 0.035). Therefore, the contamination level may impact the effectiveness of water quality to reduce pathogen concentrations. It was clearly observed that cross-contamination of fresh-cut escarole with E. coli occurs, thereby suggesting that small amounts of contamination could impact the overall product and indicating the necessity of using wash water sanitizers to eliminate pathogens.
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ERICKSON, MARILYN C., JYE-YIN LIAO, ALISON S. PAYTON, PETER W. COOK, JESUS BAUTISTA, and JUAN CARLOS DÍAZ-PÉREZ. "Disposition of Salmonella and Escherichia coli O157:H7 following Spraying of Contaminated Water on Cucumber Fruit and Flowers in the Field." Journal of Food Protection 81, no. 12 (November 28, 2018): 2074–81. http://dx.doi.org/10.4315/0362-028x.jfp-18-344.
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ABSTRACT Cucumbers are frequently consumed raw and have been implicated in several recent foodborne outbreaks. Because this item may become contaminated at the farm, it is vital to explore the fate of attenuated Salmonella Typhimurium or Escherichia coli O157:H7 sprayed onto foliage, flowers, and fruit in fields and determine whether pre- or postcontamination spray interventions could minimize contamination. After spraying cucumber plants with contaminated irrigation water (3.8 log CFU/mL of Salmonella Typhimurium and E. coli O157:H7), 60 to 78% of cucumber fruit were not contaminated because the plant's canopy likely prevented many of the underlying fruit from being exposed to the water. Subsequent exposure of contaminated cucumber plants to a simulated shower event did not appear to dislodge pathogens from contaminated foliage onto the fruit, nor did it appear to consistently wash either pathogen from the fruit. Spraying flowers and attached ovaries directly with a pathogen inoculum (4.6 log CFU/mL) initially led to 100% and 65 to 90% contamination, respectively. Within 3 days, 30 to 40% of the flowers were still contaminated; however, contamination of ovaries was minimal (≤10%), suggesting it was unlikely that internalization occurred through the flower to the ovary with these pathogen strains. In another study, both pathogens were found on a withered flower but not on the fruit to which the flower was attached, suggesting that this contaminated flower could serve as a source of cross-contamination in a storage bin if harvested with the fruit. Because pre- and postcontamination acetic acid–based spray treatments failed to reduce pathogen prevalence, the probability that fruit initially contaminated at 1.3 to 2.8 log CFU of Salmonella Typhimurium or E. coli O157:H7 per cucumber would be positive by enrichment culture decreased by a factor of 1.6 and 1.9 for Salmonella Typhimurium and E. coli O157:H7, respectively, for every day the fruit was held in the field (P ≤ 0.0001). Hence, to reduce the prevalence of Salmonella Typhimurium on cucumbers below 5%, more than 1 week would be required.
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VILLARREAL-SILVA, MARIANA, DANIEL P. GENHO, IRFAN ILHAK, LISA M. LUCIA, JAMES S. DICKSON, KERRI B. GEHRING, JEFFREY W. SAVELL, and ALEJANDRO CASTILLO. "Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process." Journal of Food Protection 79, no. 11 (November 1, 2016): 1860–67. http://dx.doi.org/10.4315/0362-028x.jfp-15-481.
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ABSTRACT Multiple antimicrobial interventions have been validated for use during the beef postharvesting process. However, little has been done to determine the impact of the postharvest environment on pathogen contamination. In this study, surrogate microorganisms were used to simulate pathogen cross-contamination through the postharvest environment at three different abattoirs. At each abattoir, the brisket areas of 13 hide-on carcasses were inoculated after stunning, with a gelatin slurry containing a cocktail (~7 log CFU/ml) of fluorescent Escherichia coli biotype I. These microorganisms are approved as surrogates for E. coli O157:H7 and Salmonella. From these carcasses, samples (300 cm2) were taken at different stages during the harvesting process: after hide opening, prior to evisceration, after evisceration, after splitting, and after final intervention. The carcass (noninoculated) immediately following (adjacent to) each hide-inoculated carcass was also tested to determine cross-contamination. Environmental (floor, walls, air) and personal garment (gloves, boots, aprons) samples were collected. Other sampled equipment included knives, meat hooks, hide pullers, and splitting saws. Results demonstrated that cross-contamination occurred between the inoculated hide and the carcass and also by transfer of microorganisms to the adjacent, noninoculated carcasses. Microbial transfer also occurred from hides or carcasses to the environment, personal garments, and equipment. Counts of the surrogate bacteria used were higher in equipment samples (15%) than in environment samples (10%). Personal garments had the lowest occurrence of cross-contamination (7%). For all abattoirs, surrogates were undetected on the carcass (<1.4 log CFU/300cm2) after the final intervention stage. This study confirms the importance of following adequate procedures for carcass dressing and highlights an adequate hide opening procedure as a crucial step to prevent carcass contamination.
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DUVENAGE, STACEY, and LISE KORSTEN. "Effect of Temperature and Nutrient Concentration on Survival of Foodborne Pathogens in Deciduous Fruit Processing Environments for Effective Hygiene Management." Journal of Food Protection 79, no. 11 (November 1, 2016): 1959–64. http://dx.doi.org/10.4315/0362-028x.jfp-16-050.
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ABSTRACT Temperature and good sanitation practices are important factors for controlling growth of microorganisms. Fresh produce is stored at various temperatures to ensure quality and to prolong shelf life. When foodborne pathogens survive and grow on fresh produce at storage temperatures, then additional control strategies are needed to inactivate these pathogens. The aim of this study was to determine how temperatures associated with deciduous fruit processing and storage facilities (0.5, 4, and 21°C) affect the growth and/or survival of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus under different nutrient conditions (nutrient rich and nutrient poor) and on simulated contact surfaces (vinyl coupons). Information on the growth and survival of foodborne pathogens at specific deciduous fruit processing and storage temperatures (0.5°C) is not available. All pathogens except E. coli O157:H7 were able to survive on vinyl coupons at all temperatures. L. monocytogenes proliferated under both nutrient conditions independent of temperature. S. aureus was the pathogen least affected by nutrient conditions. The survival of foodborne pathogens on the vinyl coupons, a model system for studying surfaces in fruit preparation and storage environments, indicates the potential for cross-contamination of deciduous fruit products under poor sanitation conditions. Foodborne pathogens that can proliferate and survive at various temperatures under different nutrient conditions could lead to fruit cross-contamination. Temperature mismanagement, which could allow pathogen proliferation in contaminated fruit packing houses and storage environments, is a concern. Therefore, proper hygiene and sanitation practices, removal of possible contaminants, and proper food safety management systems are needed to ensure food safety.
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Strawn, Laura K., Yrjo T. Gröhn, Steven Warchocki, Randy W. Worobo, Elizabeth A. Bihn, and Martin Wiedmann. "Risk Factors Associated with Salmonella and Listeria monocytogenes Contamination of Produce Fields." Applied and Environmental Microbiology 79, no. 24 (September 27, 2013): 7618–27. http://dx.doi.org/10.1128/aem.02831-13.
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ABSTRACTIdentification of management practices associated with preharvest pathogen contamination of produce fields is crucial to the development of effective Good Agricultural Practices (GAPs). A cross-sectional study was conducted to (i) determine management practices associated with aSalmonella- orListeria monocytogenes-positive field and (ii) quantify the frequency of these pathogens in irrigation and nonirrigation water sources. Over 5 weeks, 21 produce farms in New York State were visited. Field-level management practices were recorded for 263 fields, and 600 environmental samples (soil, drag swab, and water) were collected and analyzed forSalmonellaandL. monocytogenes. Management practices were evaluated for their association with the presence of a pathogen-positive field.SalmonellaandL. monocytogeneswere detected in 6.1% and 17.5% of fields (n= 263) and 11% and 30% of water samples (n= 74), respectively. The majority of pathogen-positive water samples were from nonirrigation surface water sources. Multivariate analysis showed that manure application within a year increased the odds of aSalmonella-positive field (odds ratio [OR], 16.7), while the presence of a buffer zone had a protective effect (OR, 0.1). Irrigation (within 3 days of sample collection) (OR, 6.0), reported wildlife observation (within 3 days of sample collection) (OR, 6.1), and soil cultivation (within 7 days of sample collection) (OR, 2.9) all increased the likelihood of anL. monocytogenes-positive field. Our findings provide new data that will assist growers with science-based evaluation of their current GAPs and implementation of preventive controls that reduce the risk of preharvest contamination.
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GKANA, E., A. LIANOU, and G. J. E. NYCHAS. "Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures." Journal of Food Protection 79, no. 7 (July 1, 2016): 1252–58. http://dx.doi.org/10.4315/0362-028x.jfp-15-531.
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ABSTRACT It is well established that a high percentage of foodborne illness is caused by failure of consumers to prepare food in a hygienic manner. Indeed, a common practice in households is to use the same kitchen equipment for both raw meat and fresh produce. Such a practice may lead to cross-contamination of fruits and vegetables, which are mainly consumed without further processing, with pathogenic microorganisms originating from raw meat. The present study was performed to examine the transfer of the pathogenic bacterium Salmonella enterica serovar Typhimurium from inoculated beef fillets to tomatoes via contact with high-density polyethylene (PE), stainless steel (SS), and wooden (WD) surfaces and through cutting with SS knives. Furthermore, the following decontamination procedures were applied: (i) rinsing with tap water, (ii) scrubbing with tap water and liquid dish detergent, and (iii) using a commercial antibacterial spray. When surfaces and knives that came into contact with contaminated beef fillets were not cleaned prior to handling tomatoes, the lowest level of pathogen transfer to tomatoes was observed through PE surfaces. All of the decontamination procedures applied were more effective on knives than on surfaces, while among the surface materials tested, WD surfaces were the most difficult to decontaminate, followed by PE and SS surfaces. Mechanical cleaning with tap water and detergent was more efficient in decontaminating WD surfaces than using commercial disinfectant spray, followed by rinsing only with water. Specifically, reductions of 2.07 and 1.09 log CFU/cm2 were achieved by washing the WD surfaces with water and detergent and spraying the surfaces with an antibacterial product, respectively. Although the pathogen's populations on SS and PE surfaces, as well as on tomatoes, after both aforementioned treatments were under the detection limit, the surfaces were all positive after enrichment, and thus, the potential risk of cross-contamination cannot be overlooked. As demonstrated by the results of this study, washing or disinfection of kitchen equipment may not be sufficient to avoid cross-contamination of ready-to-eat foods with foodborne pathogens, depending on the decontamination treatment applied and the material of the surfaces treated. Therefore, separate cutting boards and knives should be used for processing raw meat and preparing ready-to-eat foods in order to enhance food safety.
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Kuttappan, Deepa, Muhammed S. Muyyarikkandy, Elza Mathew, and Mary Anne Amalaradjou. "Listeria monocytogenes Survival on Peaches and Nectarines under Conditions Simulating Commercial Stone-Fruit Packinghouse Operations." International Journal of Environmental Research and Public Health 18, no. 17 (August 31, 2021): 9174. http://dx.doi.org/10.3390/ijerph18179174.
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Recent recalls of stone fruit due to potential Listeria contamination and associated foodborne outbreaks highlight the risk for pathogen transmission through stone-fruit consumption. Particularly, surface contamination of fruits increases the risk for cross-contamination of produce during processing and storage. This highlights the need for quality control in stone fruits intended for consumption. To develop effective food safety practices, it is essential to determine the critical factors during stone-fruit processing that influence Listeria survival. Therefore, this study evaluated the ability of Listeria to survive on peaches and nectarines under simulated stone-fruit loading and staging, waxing and fungicide application and storage conditions. The results of our study indicate that current stone-fruit handling conditions do not favor Listeria growth. However, once fruit is contaminated, Listeria can survive on the fruit surface in significant numbers under current processing conditions. Therefore, there is a need to develop and implement preventive controls at the stone-fruit packinghouse to prevent Listeria contamination and deter pathogen persistence.
Dissertations / Theses on the topic "Pathogen cross contamination"
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Dehghan, Abnavi Mohammadreza Dehghan. "CHLORINE DECAY AND PATHOGEN CROSS CONTAMINATION DYNAMICS IN FRESH PRODUCE WASHING PROCESS." Cleveland State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=csu1624196282479244.
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Paden, Holly Noelle. "Contamination of Fresh Produce with Human Pathogens in Domestic and Commercial Kitchens." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1525710038777157.
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Klingenberg, Sanette. "Standards for the hand hygiene of food handlers / Sanette Klingenberg." Thesis, North-West University, 2008. http://hdl.handle.net/10394/3734.
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Globally, investigations into food-borne illnesses show that the majority of cases involve poor hand hygiene of the food handler. The challenge of providing safe food therefore requires new strategies for evaluating cross-contamination of pathogenic micro-organisms on the food handler's hands, which might be detrimental or hazardous to the health of the patient Although food-borne diseases may be multifactorial in aetiology, no standards or evaluation systems, such as an occupational health surveillance programme, are available to monitor and ensure that food is free of pathogens. The formulation and implementation of standards may contribute to ensuring that food handlers comply with hand hygiene practices during food handling. Such practices guarantee that food reaching the patient is safe.
The objectives in this research project originated from the occupational health practice and gave direction of the empirical research project. The literature was reviewed to discover what is currently known concerning the food handlers' hand hygiene during food handling and food-borne illnesses and the theoretical framework gave direction and guidance to the survey design of the empirical research, which was quantitative, explorative, descriptive and contextual in nature. The food handlers from the food preparation sections of the four major healthcare services in Potchefstroom, in the North West Province, South Africa, were the target population and the sampling method was all-inclusive (n=110). Eighty (75.47%) food handlers participated in the research project.
The design entailed three steps. The first was conducted with a questionnaire, to identify the food handlers' compliance with hand hygiene during food handling. The second step involved determining the prevalence of Escherichia coli and Staphylococcus aureus on the food handlers' hands. The results were used for the formulation of standards for the hand hygiene of food handlers.
Finally, recommendations for practice, education and research were made. The implementation of these recommendations could contribute knowledge to the body of nursing and promote good hand hygiene practices in the healthcare service.Thesis (M.Cur.)--North-West University, Potchefstroom Campus, 2009.
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Maitland, Jessica Ellen. "Examining cross contamination pathways for foodborne pathogens in a retail deli environment using an abiotic surrogate." Diss., Virginia Tech, 2013. http://hdl.handle.net/10919/51963.
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Understanding potential cross contamination pathways is essential to reducing the risk of food product contamination. The use of a fluorescing abiotic surrogate (GloGermTM) to visualize the potential spread of bacteria may be beneficial to researchers. To quantify cross contamination during experimental trials in a mock retail deli, a rating method for visualization of fluorescence levels using a trained sensory panel was developed. Panelists feedback led to a pre-defined strategy allowing for characterization of contamination seen in photographs and reduced variability within responses.
Following validation, GloGermTM was used to visually represent how bacteria may spread through a deli environment. Six origination sites (slicer blade, meat chub, floor drain, preparation table, employee's glove, employee's hands) were evaluated separately and spread was photographed throughout the mock deli. The trained sensory panel then analyzed the photographs. Five of the six contamination origination sites transferred GloGermTM to surfaces throughout the mock deli. Contamination from the floor drain did not spread to any food contact surfaces.
To determine the potential of using a GloGermTM/ bacteria mixture to simultaneously track and sample contamination spread; surfaces were co-inoculated with GloGermTM and bacteria to determine if co-inoculation would affect the recoverability of microorganisms from these surfaces. Three common foodborne bacteria (E. coli O157:H7,Salmonella enterica ser. Enteritidis, Listeria monocytogenes, Listeria innocua) were inoculated on 2 by 2 stainless steel coupons alone and with GloGermTM . There was no significant difference found (p > 0.05) between the recovery of bacteria alone and the mixture for all bacteria.
Finally, the use of co-inoculation was further explored by inoculating two contamination origination sites with either bacteria alone (L. monocytogenes and L. innocua) or a
GloGermTM/bacteria cocktail. Nine recipient sites were sampled after a series of deli procedures were performed. Generally, no significant differences (p>0.05) were seen between the transfer of bacteria inoculated alone and the transfer of bacteria inoculated with GloGermTM to the selected recipient sites, regardless of contamination source or bacteria. These results suggest there may be potential in using L. innocua in combination with GloGermTM to visually track and sample contamination from a known source throughout a retail deli environment.Ph. D.
Book chapters on the topic "Pathogen cross contamination"
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Corredor, Mauricio, and Amalia Muñoz-Gómez. "Pharmaceutical Antibiotics at a Significant Level in Nature: From Hospitals, Livestock, and Plants to Soil, Water, and Sea." In Emerging Contaminants. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95368.
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Antibiotics were the world’s great therapeutic hope after the Second World War, but today, unmonitored use has become one of the greatest risks for humanity. Without overestimation, one of the last scientific books on antibiotics was entitled: Antibiotics, the perfect storm. Before to environmental contamination by antibiotics, the pathogens got resistant to them. Because of the radical changes that antibiotics have brought about, they can generate new resistant bacteria in the environment that were previously harmless. These microorganisms will be exposed to concentrations of antibiotics never reached or will be exposed to unknown molecules that, for many of them, in certain environments, have never been exposed before. Initially, many of these antibiotics did not penetrate soils with high agricultural production, but in the following decades, they were even interspersed into crops. Nowadays, hundreds of tons of antibiotics are dumped into rivers and the sea. Many hospitals have water treatment facilities to prevent significant contamination, but not all companies, farms, and hospitals in developed, emerging, or poor countries apply wastewater treatment. Antibiotics are incorporated into wild microorganisms and plants, triggering a broad “unnatural” resistance, which will rapidly incorporate this information into the genome of other pathogenic microorganisms by horizontal transfer. On the other hand, antibiotics could be incorporated into drinking water and water intended for human or agricultural consumption that travels without being detected or monitored. This review covers the most important aspects of environmental pollution by antibiotics.
Conference papers on the topic "Pathogen cross contamination"
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Ritzi-Lehnert, Marion, Jan Claussen, Eva Schaeffer, Ole Wiborg, Isabell Wick, Klaus S. Drese, Ralf Himmelreich, et al. "New Lab-on-a-Chip System for Infectious Disease Analysis." In ASME 2010 8th International Conference on Nanochannels, Microchannels, and Minichannels collocated with 3rd Joint US-European Fluids Engineering Summer Meeting. ASMEDC, 2010. http://dx.doi.org/10.1115/fedsm-icnmm2010-31048.
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Early diagnosis followed by personalised efficient therapy of infectious diseases (e.g. respiratory diseases, meningitis, sepsis) can lead to considerable reduction of costs in health care. Point-of-care testing (POCT) can provide early detection since this kind of decentralised analysis can be done by unskilled personnel at any time. Other advantages of automated miniaturised Lab-on-a-Chip systems (LoC) are reduction of time and reagents, elimination of cross-contamination and enhanced reproducibility due to enhanced process control. Such Lab-on-a-Chip systems will establish themselves on market only when sensitivity and specificity meet clinical requirements. An integrated cost-efficient lab-on-a-chip system is presented which allows performing all diagnostic process steps for pathogen analysis of respiratory viruses from nasopharyngeal samples. The microfluidic disposable chip comprises structures for lysis of nasopharyngeal swab samples, preparation of total nucleic acids using magnetic silica beads, reverse transcription followed by QIAplex PCR technology and labelling of the nucleic acids by hybridisation with LiquiChip Beads and streptavidin-R-phycoerythrin. Labelled target sequences are transferred for analysis into a QIAGEN LiquiChip 200 workstation. The core of the instrument is a construction based on rotating heating bars allowing for fast cycling. All chemicals needed for performing of 24 analyses are either stored freeze-dried on the single-use disposable microfluidic chip (processing cartridge) or as liquids in a separate reagent cartridge. After introducing the sample into the lysis chamber of the microfluidic chip and inserting the chip into the device all steps are done automatically. To realise these steps, fluidic control in terms of light barriers and turning valves are integrated into the injection moulded disposable chip. This includes metering structures as well as magnetic stir bars for mixing. The functionality was proven by direct comparison of samples processed manually vs. automatically using the “ResPlex Panel II” for detection of respiratory viruses from nasopharyngeal samples. The efficiency of the automated LoC system yields at about 30–60% as compared to the manually performed reference experiments. Comparing the performance of the instrument with commercially available kits and nucleic acid preparation devices showed slightly weaker but clearly positive final signal intensities obtained from the prototype device even without protocol optimization.
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Unnevehr, Laurian, and Hayri Onal. "The Economic Impact of Reducing Salmonella Cross-Contamination During Transporation of Live Hogs." In Seventh International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 1996. http://dx.doi.org/10.31274/safepork-180809-158.
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Thoriqoh, Hanifatun Nisa Ath, Budi Haryanto, and Ela Laelasari. "The Association between Food Hygiene and the Escherichia Coli Contamination on School Snack at Elementary School in Cakung Subdistrict, East Jakarta." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.13.
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Background: Unsafe food hygiene poses threats for becoming disease transmission. The most common of foodborne pathogenic bacteria is Escherichia coli. The purpose of this study was to examine the association between food hygiene and the contamination of escherichia coli bacteria on school snack. Subejcts and Method: A cross-sectional study was conducted in Cakung, East Jakarta from December 2016 to January 2017. A sample of 60 food handlers from a total of 147 foods handlers’ population was selected by cluster sampling. The dependent variable was E. coli bateria. The independent variables were proper hand washing, food serving aids, proper equipment washing, types of selling facilities, sanitation facilities, the placement of cooked food, and food preparation. The data were collected by laboratory test result and questionnaire. The data were analyzed by multiple logistic regressions. Results: As many as 45% of the positive snacks were contaminated with E. coli bacteria. E. coli bacterial contamination on food was related to the practice of using food serving aids (OR= 5.00; 95% CI= 1.19 to 20.92; p= 0.044), a place to store cooked food (OR= 6.11; 95% CI = 1.73 to 21.59; p = 0.007) and method of presentation (OR = 7.14; 95% CI = 1.43 to 35.57; p = 0.002). Conclusion: The incidence of Escherichia coli contamination on food is related to the practice of using food serving aids, the placement of cooked food and food serving. Keywords: Escherichia coli, school snack Corresponden: Hanifatun Nisa Ath Thoriqoh. Public Health Postgraduate Study Program, Faculty of Public Health, University of Indonesia, Depok, West Java. Email: hanifatunnisa10@gmail.com. Mobile: 081808157745. DOI: https://doi.org/10.26911/the7thicph.02.13
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Dahl, Jan, and Lene Lund Sørensen. "Association between carcass-swab-positivity and seroprevalence in herd of origin and estimation of the importance of cross-contamination on the slaughterline for Salmonella-negative herds." In Fourth International Symposium on the Epidemiology and Control of Salmonella and Other Food Borne Pathogens in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1125.
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