Outbreak investigation: Salmonella food poisoning

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

“…Due to their increased demand and as they do not receive any further preparation, the safety risks have also increased. The most usual foodborne pathogenic bacteria found in RTE foods that can lead to food poisoning or infections are as follows: Listeria monocytogenes (causing: meningitis, newborn septicaemia, encephalomyelitis, death especially in the elderly, pregnant women or newborn), Salmonella enterica (causing: fever, headache, nausea, vomiting, abdominal pain and diarrhoea), enterohaemorrhagic Escherichia coli (EHEC) (causing: infections that range from asymptomatic conditions to mild bloody diarrhoea or even severe hemorrhagic colitis), Campylobacter jejuni (causing: gastrointestinal illness characterised by diarrhoea, fever and abdominal cramps) and Clostridium perfringens (causing: abdominal pain, nausea and acute diarrhoea) (Peacock et al ., ; Allos, ; Viswanathan & Kaur, ; EFSA, ; Medeiros et al ., ; Jaroni et al ., ; Okada et al ., ; Kunwar et al ., ). S treptococcus pyogenes , one of the most common human pathogens, have also been implicated in food infections of RTE products due to cross‐contamination from the pharynx or hand lesions of food handlers (Katzenell et al ., ).…”

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature

“…In several food products, such as cooked ham, chicken and mortadella, a thermal treatment at the end of the production process is designed to eliminate pathogens, however cross-contamination could take place during handling, slicing and packaging (Patterson, McKay, Connolly, & Linton, 2010;Patterson, Mackle, & Linton, 2011). Foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonellae and Escherichia coli O157:H7 pose severe safety issues, since they can survive and grow in numerous products (Bover-Cid, Belletti, Garriga, & Aymerich, 2011;Ingham et al, 2005;Kunwar, Singh, Mangla, & Hiremath, 2013;Oh et al, 2007;Okada, Monden, Igimi, & Yamamoto, 2012;Viswanathan & Kaur, 2001) and therefore different strategies to control the growth of such microorganisms should be implemented in the production line. If cross-contamination takes place and the physicochemical characteristics of the food product and/or storage conditions allow the growth of the pathogen then major safety issues can arise.…”

Synthesis of MgO Nanoparticles and Their Antibacterial Properties on Three Food Poisoning Causing Bacteria

“…It grows in foods such as rice, cereals, dairy and meat and by producing two types of enterotoxins, it causes food poisoning and remains in pasteurized milkdue to the presence of spores as an opportunistic agent (12,13). In addition, Salmonella species, like S. enterica, are currently the most common cause of food poisoning (14). The aim of this study was to synthesize MgO nanoparticles and investigate their antibacterial effects against three food poisoning causing bacteria.…”