Overview of Foodborne Pathogens

Scannell, Amalia G. M.

doi:10.1002/9781444355321.ch2

Cited by 6 publications

(4 citation statements)

References 209 publications

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“…Foods are usually contaminated with various bacterial species and fungi during harvesting; processing; and using of associated machines, utensils, water, etc. (Alam et al, 2015;Sarker et al, 2013;Manguiat and Fang, 2013;Scannell, 2011;Benjamin, 2011;Frazier and Westhoff, 2007).…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality of commonly consumed street foods in Bangladesh

Noor

2016

Nutrition &Amp; Food Science

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Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unnoticed. Design/methodology/approach – The present review focused on the microbiological quality of the street foods projected from the locally conducted researches on street foods, and pondered on the possible management from a microbiological perspective for ensuring consumer safety. Findings – This paper provides comprehensive information on the microbiological quality of street foods, requirement of maintenance of hygiene by the vendors and consumers and the necessity of adopting proper management during food preparation. Originality/value – Demonstration of microbial prevalence in the street foods may bring imperative information on food safety and security. The conclusive message of this review is about the general consciousness on the microbiological aspects of street food contamination.

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Section: Introductionmentioning

confidence: 99%

Microbiological quality of commonly consumed street foods in Bangladesh

Noor

2016

Nutrition &Amp; Food Science

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“…Consumption of fruits and fresh, raw or undercooked vegetables has largely elevated within the global community due to the increased concern in maintaining a healthy lifestyle (Abadias et al, 2008;Heaton and Jones, 2007). Along with nutritional benefits derived from the fresh produces, the risk of microbial contamination triggering various food-borne diseases is also clinically significant in the public health management context (Ahmed et al, 2014;Khan et al, 2014;Todd, 2014;Feroz et al, 2013;Roy et al, 2013;Rahman and Noor, 2012;Nawas et al, 2012;Nipa et al, 2011;Scannell, 2011;Clark et al, 2010;Abadias et al, 2008;King and Bolin, 1989;Fain, 1996;Robbs et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Microbiological contamination sources of freshly cultivated vegetables

Alam

Feroz

Rahman

et al. 2015

Nutrition &Amp; Food Science

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Purpose – The purpose of the paper is to emphasize on contamination sources of freshly cultivated vegetables commonly consumed by the Bangladeshi people. Several local studies have been conducted to detect the microbial contamination within fresh vegetables, plantation lands and the irrigation waters separately; however, the correlation of microbial contamination between the fresh produces and the surrounding environment has not been clarified. Design/methodology/approach – Bottle gourd (Lagenaria siceraria), pumpkin (Cucurbita pepo), radish (Raphanus sativus) and eggplant (Solanum melongena); their plantations soils and the fertilizers applied across the agricultural lands; and, finally, the irrigation waters used were analyzed from nine districts of Bangladesh using conventional microbiological and biochemical methods. Findings – Almost all vegetable samples studied were found to be immensely contaminated with bacteria and fungi. Among the pathogens, Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were found to be dominant. Besides, massive microbial growth was also observed in the plantation soils and fertilizers, including Klebsiella spp., Pseudomonas spp., Bacillus spp., Listeria spp., Escherichia coli and Vibrio spp. Existence of the fecal coliforms, E. coli, Klebsiella spp., Salmonella spp. and Listeria spp., was noticed in the irrigation waters. Research limitations/implications – Although the present study revealed the combined results connecting the vegetable contamination aspect with the knowledge on microbiology ultimately in the food chain, implementation of molecular studies detecting the virulence genes both in the fresh produces and the plantation soils, fertilizers and the irrigation waters would further clarify the microbial dissemination mechanism. Practical implications – Earlier studies demonstrated the ability of water bodies to disseminate numerous microorganisms into the plantation soils, and to some extent unraveled the ability of organic fertilizers to propagate pathogenic bacteria into the vegetation objects. These microorganisms may pose as a threat to vegetables, particularly by limiting crop production as well as the shelf life of the fresh produces. Social implications – The scenario of microbial divergence not only in the vegetables but also within the surroundings is gradually being heightened in Bangladesh principally due to the malpractice of sanitation, dumping the agricultural lands with feces, improperly controlled septic systems, waste water runoff across the agricultural lands, etc. Therefore, the preliminary and replicable experimental approach described in the current study would be feasible for all other developing countries to maintain the public health safety. Originality/value – Growth and proliferation of microorganisms both in the vegetable samples and the environmental samples nearly to a similar extent indeed projected for the first time in Bangladesh, the agricultural perspective of the contamination sources of vegetables. Such knowledge would aid in the existing knowledge on the hygienic processing during crop production and harvesting for the sake of better consumer safety management.

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“…6,8 Possible outbreaks amongst school children are of concern as illnesses from pathogenic bacteria may last up to 3-5 days. 8,9 The main factors that lead to foodborne illnesses are improper time or temperature control, poor personal hygiene of the food preparer and cross-contamination.10,11 Blackburn 12 describes food contact surfaces and food handlers' hands as significant potential vehicles of pathogens. These surfaces have been found to have a significant contribution to cross-infection and pose a constant risk of microbial transfer.…”

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confidence: 99%

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confidence: 99%

Microbial counts of food contact surfaces at schools depending on a feeding scheme

2014

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The prominence of disease transmission between individuals in confined environments is a concern, particularly in the educational environment. With respect to school feeding schemes, food contact surfaces have been shown to be potential vehicles of foodborne pathogens. The aim of this study was to assess the cleanliness of the surfaces that come into contact with food that is provided to children through the National School Nutrition Programme in central South Africa. In each school under study, microbiological samples were collected from the preparation surface and the dominant hand and apron of the food handler. The samples were analysed for total viable counts, coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds. The criteria specified in the British Columbia Guide for Environmental Health Officers were used to evaluate the results. Total viable counts were high for all surfaces, with the majority of colonies being too numerous to count (over 100 colonies per plate). Counts of organisms were relatively low, with 20% of the surfaces producing unsatisfactory enumeration of S. aureus and E. coli and 30% unsatisfactory for coliforms. Yeast and mould produced 50% and 60% unsatisfactory counts from preparation surfaces and aprons, respectively. Statistically significant differences could not be established amongst microbial counts of the surfaces, which suggests cross-contamination may have occurred. Contamination may be attributed to foodstuffs and animals in the vicinity of the preparation area rather than to the food handlers, because hands had the lowest counts of enumerated organisms amongst the analysed surfaces. IntroductionThe National School Nutrition Programme (NSNP) is a South African school feeding scheme aimed at alleviating poverty and improving learning capacity of children through school feeding.1,2 The feeding scheme was introduced nationwide in 1994 and is funded through a provisional grant that is transferred to provinces according to the Division of Revenue Act as well as directives from the Department of Basic Education (DBE) and the National Treasury (Grant Framework 2010/11).3,4 The DBE coordinates and oversees the programme, ensuring adherence to policies and relevant legislation through monitoring. The Provincial Education Departments are tasked with the procurement of goods and services for the NSNP while adhering to conditions stipulated by the Grant Framework. 3,4Ntuli 5 explains that schools are funded according to a national system of ranking and funding of schools referred to as a quintile. The DBE ranks schools within quintiles according to this system, taking into account the socio-economic circumstances (such as inequality and poverty) of learners and schools. For example, schools rated at the lowest quintiles (1 and 2) receive more funding than schools ranked higher based on the Norms and Standards for Funding Schools. 5 The schools targeted for the NSNP are primary and secondary schools ranked in quintiles 1 to 3. 3Similarly to other confined environments, th...

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Overview of Foodborne Pathogens

Cited by 6 publications

References 209 publications

Microbiological quality of commonly consumed street foods in Bangladesh

Microbiological quality of commonly consumed street foods in Bangladesh

Microbiological contamination sources of freshly cultivated vegetables

Microbial counts of food contact surfaces at schools depending on a feeding scheme

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