Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study

New, C.Y.; Wong, Cynthie; Usha, M; Ubong, A.; Nakaguchi, Yoshitsugu; Nishibuchi, Mitsuaki; Radu, Son

doi:10.26656/fr.2017.2.010

Cited by 5 publications

(6 citation statements)

References 14 publications

(12 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Jensen et al (2017) conducted a study on the quantification of bacterial cross-contamination rates between fresh-cut produce and hands and the study concluded that transfer rates are higher from hands to food while transfer rates from food to hands were approximately 1%. The indirect cross-contamination of pathogens from hands to food could be due to that the pathogens are being provided with the source of nutrients from food which favours their growth and attachment (New, Wong, Usha et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

New¹,

Mohammed²,

Rahman³

et al. 2018

Food Res.

Self Cite

View full text Add to dashboard Cite

The safety level of microwaved foods remains at vague as this subject was less addressed scientifically. A study was initiated to address the matter by investigating on the survivability of Salmonella and Shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods using the Most Probable Number The results signified the high possibility of the pathogens' survival in RTE foods due to uneven heat distribution, resulting in the presence of cold spots which supports the growth of the pathogens, as well as the microwave reheating time and lack consumers' knowledge on the microwave oven. The risk of contracting foodborne illness from the consumption of survived pathogens in microwave heated RTE food was estimated using the @RISK® Version 7.5 (Palisade, USA). The outcome indicated a moderate to high rate of foodborne illness incidence which indicated the need to create the awareness on the safety of microwaved foods and provide proper microwaving guidelines to mitigate the risk.

show abstract

Section: Resultsmentioning

confidence: 99%

“…According to New, Thung, Premarathne et al (2017), most of the respondents that participated in a microwave oven safety survey indicated that they reheated their food for 1 min. Hence, the microwave heating time was selected based on the respondents' preference.…”

Section: Full Paper (1)mentioning

confidence: 99%

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

New¹,

Mohammed²,

Rahman³

et al. 2018

Food Res.

Self Cite

View full text Add to dashboard Cite

show abstract

“…This does not only include the migrants but also the local food handlers as the respondents in the survey reported that the food handlers had a moderate level of food safety knowledge with a good attitude, and self-reported practices. Hands are the main transmission route for cross-contamination at higher rates when improper food handling is being practiced (New, Wong, Usha et al, 2017). Food handlers find washing hands as an additional task and a waste of time.…”

Section: Consumer Awarenessmentioning

confidence: 99%

Microbiological food safety in Malaysia from the academician’s perspective

et al. 2017

Self Cite

View full text Add to dashboard Cite

Food safety in Malaysia is not considered an issue yet. From the previous year (2005)(2006)(2007)(2008)(2009)(2010)(2011)(2012)(2013)(2014)(2015) records, the incidence rate of food poisoning had been fluctuating and despite that, cases continue to occur especially among school students. As a developing nation, it is high-time that Malaysia begins to emphasize on food safety to reduce the burden of foodborne illness in the socio-economic development of the country, and at the same time, gain benefits in terms of economic returns and trade through food safety enforcement. Most importantly, public health is achieved through food safety implementation and accentuation. The current standing point of the Malaysia's food safety is discussed in this review. In addition, the review will also discuss the role of academicians as intervention contributions in tackling food safety issues. The review is hoped to provide valuable and concentrated information and knowledge to readers in the light to drive Malaysia into ensuring safer food for the public.

show abstract

“…Undercooking, cross contamination, improper storage and handling can lead to contamination of food commodities with pathogenic organisms (Panisello et al, 2000;Elexson et al, 2017;New et al, 2017). Therefore, farm to fork investigation facilitates implementation of effective and efficient control measures.…”

Section: Introductionmentioning

confidence: 99%

Risk of Escherichia coli O157:H7 infection linked to the consumption of beef

J.M.K.J.K.¹,

New²,

Ubong³

et al. 2017

Food Res.

Self Cite

View full text Add to dashboard Cite

Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous outbreaks around the world. Widespread distribution of the organism in various ecological niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7 in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B were compratively low (35.35 and 20% respectively). However, the microbial load was highest in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240 MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach the risk was estimated incorporating the findings of the prevalence study and predictions based on home storage, cooking and consumption patterns. Three different exposure pathways were investigated to estimate the risk associated with contaminated beef and Monte Carlo simulation was used to determine the level of uncertainty. The developed model predicated that consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed. Through continuous improvement Quantitative Microbial Risk Assessment provides valuable insight into controlling and prevention strategies.

show abstract

Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study

Cited by 5 publications

References 14 publications

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

Microbiological food safety in Malaysia from the academician’s perspective

Risk of Escherichia coli O157:H7 infection linked to the consumption of beef

Contact Info

Product

Resources

About