Approaches to empower the implementation of new tools to detect and prevent foodborne pathogens in food processing

Rivera, Dácil; Toledo, Viviana; Reyes-Jara, Angélica; Navarrete, Paola; Tamplin, Mark L.; Kimura, Bon; Wiedmann, Martin; Silva, Primal; Switt, Andrea I. Moreno

doi:10.1016/j.fm.2017.07.009

Cited by 26 publications

(16 citation statements)

References 41 publications

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“…Pan et al, 1997;Ussher et al, 2007;Barton et al, 2009;Chodzko-Zajko et al, 2009;Melzer et al, 2010;Södergren et al, 2012;Barwais et al, 2013;Tozzi et al, 2016;Edwards and Loprinzi, 2017 Food safety: The dietary guidelines promote food safety to prevent foodborne illness, contamination, negative health influence of agriculture and diseases linked to chemicals and pesticide use. Lee et al, 2001;Antunes et al, 2003;Lin et al, 2009;Moffatt et al, 2011;Kataoka et al, 2014;Hoelzer et al, 2018;Rivera et al, 2018;van Asselt et al, 2018 Energy limitation: The dietary guidelines promote the limitation of energy/calorie consumption and reduce portion sizes to prevent overweight, obesity, and diet-related non-communicable diseases. Lowe and Butryn, 2007;Misra et al, 2011;Eyles et al, 2012;Deepika and Vijayakumar, 2017;Popkin and Reardon, 2018 (Continued) Ultra-processed food limitation: The dietary guidelines promote the limitation of ultra-processed foods and food high in added sugars.…”

Section: Selection Of Dietary Guidelinesmentioning

confidence: 99%

Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines

Ahmed

Downs

Fanzo

2019

Front. Sustain. Food Syst.

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Section: Selection Of Dietary Guidelinesmentioning

confidence: 99%

Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines

Ahmed

Downs

Fanzo

2019

Front. Sustain. Food Syst.

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“…Tüm bu basamaklardaki aksaklıklar, kısa ve uzun vadeli halk sağlığı sorunlarıyla ilişkilidir. Gıda ile ilişkili patojenler tüm dünyada 600 milyon vakaya ve 400.000 ölüme neden olmaktadır (4). Gıda üretimi ve sonrasındaki basamaklarda mikrobiyolojik kontaminasyon, gıda kaynaklı salgınlara neden olabilir.…”

Section: Anali̇zunclassified

What day is tomorrow? An Analysis in the Context of Food Safety, Worker Health and Children's Rights

Ilgın¹

2018

Turkish Journal of Bioethics

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Yalım ve Koşan'ın "Bugün günlerden Şeyhmus" başlıklı vaka analizi, bir gıda denetçisinin perspektifinden, gıda üretimi yapan bir işyerinin kapatılmasına dair karar sürecini ve bu sürecin işyeri sahibi ve ailesinin hayatları üzerindeki etkilerini etik perspektifiyle değerlendirmektedir. Bu süreç; toplum beslenmesi, iş sağlığı ve güvenliği, çocuk sağlığı gibi birçok halk sağlığı disiplini yönünden de analiz edilebilir. Toplum beslenmesi ve gıda güvenliği bağlamında, denetçinin sorumluluğu işletmeci ailenin ötesinde tüm toplumu ilgilendirmektedir. İşletmede çalışan işçilerin sağlığı ve işletmenin işyeri güvenliği yönünden değerlendirilmesi, gıda denetçisinin direkt olarak sorumluluğunda olmasa da ilgili kurumlarla işbirliği içinde olması şarttır. Ek olarak işletmede çalışacak çocukların sosyal güven içinde eğitimlerine devamında kamu ve sivil toplum kuruluşları da olası paydaşlar arasında yer almaktadır. Vakanın odaklandığı gıda güvenliği ve denetimi konusunda birden çok disiplinin tartışmada yer alması ve etik çatışmaların oluşması kaçınılmazdır. Ancak tüm bu tartışmalar, gıda güvenliği, iş sağlığı ve çocuk hakları konularında normların belirlenmesi ya da geliştirilmesinde fayda sağlayacaktır.

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“…While WGS and the subsequent bioinformatics analysis are of paramount importance for the molecular-based monitoring of L. monocytogenes with epidemiologic purposes, due L. MONOCYTOGENES IN RTE PRODUCTS to completeness of genetic information and the very high discriminatory power, PCR-based methods are instead more suitable for routine analysis by local laboratories other than national reference centers. Real-time PCR still represents an affordable tool, more easily applicable to routine screening of food samples, along with culture-based tests (Rivera et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Detection and Virulence Characterization of Listeria monocytogenes Strains in Ready-to-Eat Products

Amagliani

Blasi

Scuota

et al. 2021

Foodborne Pathogens and Disease

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The public health risk posed by Listeria monocytogenes in ready-to-eat (RTE) foods depends on the effectiveness of its control at every stage of the production process and the strain involved. Analytical methods currently in use are limited to the identification/quantification of L. monocytogenes at the species level, without distinguishing virulent from hypovirulent strains. In these products, according to EU Regulation 2073/2005, L. monocytogenes is a mandatory criterion irrespective of strain virulence level. Indeed, this species encompasses a diversity of strains with various pathogenic potential, reflecting genetic heterogeneity of the species itself. Thus, the detection of specific L. monocytogenes virulence genes can be considered an important target in laboratory food analysis to assign different risk levels to foods contaminated by strains carrying different genes. In 2015-2016, a severe invasive listeriosis outbreak occurred in central Italy, leading to the intensification of routine surveillance and strain characterization for virulence genetic markers. A new multiplex real-time polymerase chain reaction targeting main virulence genes has been developed and validated against the enzyme-linked fluorescent assay (ELFA) culturebased method. Results of the improved surveillance program are now reported in this study.

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Approaches to empower the implementation of new tools to detect and prevent foodborne pathogens in food processing

Cited by 26 publications

References 41 publications

Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines

Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines

What day is tomorrow? An Analysis in the Context of Food Safety, Worker Health and Children's Rights

Detection and Virulence Characterization of Listeria monocytogenes Strains in Ready-to-Eat Products

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