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Foodborne Pathogens and Nanoparticles as a Tool for Quality Assurance and Intervention of Foodborne Pathogens
Published in Moayad N. Khalaf, Michael Olegovich Smirnov, Porteen Kannan, A. K. Haghi, Environmental Technology and Engineering Techniques, 2020
Porteen Kannan, S. Wilfred Ruban, M. Nithya Quintoil
Foodborne bacteria of animal origin including Listeria monocytogenes,Salmonella spp, Campylobacter spp; Yersinia enterocolitica could be derived form poultry and other meat, eggs and dairy products. E. coli 0157:H7 and Brucella spp, from raw or ground beef and unpasteurized milk. Foodborne bacteria of soil origin include Listeria monocytogenes, Clostridium perfringenes from the soil could contaminate cooked meat and poultry. Clostridium botulinum could be found in improperly canned low acid foods (vegetables, meat, fish, poultry), smoked fish, and cooked refrigerated low acid foods (toxin is broken down by heat). Foodborne bacteria of food handlers include Staphylococcus aureus and Salmonella spp., may be found in proteins containing foods such as meat, poultry, fish, milk, and salad made with meat. Foodborne bacteria from water include Listeria monocytogenes, Salmonella spp., Vibrio cholerae, Clostridium spp. and Aeromonas hydrophylia. Foodborne bacteria from fruits and vegetables include Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus.
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Published in Maria Csuros, Csaba Csuros, Klara Ver, Microbiological Examination of Water and Wastewater, 2018
Maria Csuros, Csaba Csuros, Klara Ver
The main human pathogens found in soil belong to the genus Clostridium. All are anaerobic spore formers. Clostridium tetani causes tetany and can be introduced easily into a puncture wound. Clostridium botulinum causes botulism. Its spores, found on many edible plants, can survive in incompletely processed foods to produce a deadly toxin. Clostridium perfringers causes gas gangrene in poorly cleaned wounds.
Disinfection
Published in Paul N. Cheremisinoff, Handbook of Water and Wastewater Treatment Technology, 2019
Generally, pathogenic bacteria are best suited to their environment inside a warm-blooded host animal and usually do not multiply and are readily killed by disinfecting chemicals. There are some exceptions, however, and total pathogen die-off should never be taken for granted. Spore-producing pathogens can resist chemical disinfection, and although they are not direct human-water-borne microorganisms, they should be noted. Bacillus anthracis: The anthrax pathogen is picked up by animals and transmitted to humans.Clostridium tetani: These spores introduced to bathers via deep wounds could conceivably cause tetanus (lockjaw).Clostridium botulinum: Produces botulism toxin (the most powerful poison known). These spores will not affect human beings directly but uncooked foods sealed in spore-laden water can be deadly.Some of the waterborne bacterial diseases areCholera: The most serious waterborne disease with potentially fatal results can be spread via polluted water. The organism Vibrio cholerae can persist for weeks in very turbid waters. Turbidity also protects it from some disinfectants.Salmonellosis: There are several hundred species of the genus Salmonella known to attack humans. Their effects range in severity from typhoid fever to the common acute intestinal upsets (food, ptomaine, poisoning). The source is direct or indirect fecal contamination from practically any warm-blooded animal.Shigellosis: This is the most common waterborne cause of acute diarrhea in the United States. There are many genus types, with Shigella dysenteriae being the most serious cause of dysentery. The malady known as “Montezuma’s revenge” or “turista” is caused by regional variants of Escherichia coli. It is harmless to natives but often affects visitors.Tuberculosis: This is a lung disease commonly thought to be spread through the air, but it also can be transmitted via swimming in or drinking contaminated water.
Human and livestock pathogens and their control during composting
Published in Critical Reviews in Environmental Science and Technology, 2022
Enzymes produced by native microorganisms, such as alkaline proteases, are particularly important for several reasons. They are stable and active at high pH and in the presence of surfactants and oxidizing agents. They are produced by bacteria, molds, and yeasts. Most of them are isolated from Bacillus species and fungal species found in composts such as Aspergillus species (Hajji et al., 2007). Most of these enzymes have an optimum pH of 8.0–9.5 and are active between 40 °C and 70 °C (Tremacoldi et al., 2007). Lactococcus lactis subsp. lactis, another thermophilic bacterium, can produce a small peptide called nisin. Nisin has antimicrobial properties against gram-positive bacteria such as Bacillus cereus, Clostridium botulinum, Clostridium sporogenes, Enterococcus spp., Listeria monocytogenes, and Staphylococcus spp. (Cetin-Karaca, 2011). Nisin is stable in thermophilic conditions and has sporostatic properties. meaning that it is capable of inhibiting spore germination. In vegetative cells, nisin forms pores in the cytoplasmic membrane, destroying the cell membrane integrity resulting in leakage of cytoplasmic content (Raybaudi-Massilia et al., 2009).
Climate Change Impacts on Health in Remote Indigenous Communities in Australia
Published in International Journal of Environmental Health Research, 2022
Nina Lansbury Hall, Lucy Crosby
Water- and foodborne infectious diseases have been noted to be affected by increasing temperatures and changes in rainfall. The health impacts of higher temperatures have been documented as associated with rates of diarrhoea, although the causes and mechanisms are unknown for most (Smith et al. 2014; Ghazani et al. 2018). Remote communities may have increases in foodborne diseases through warming temperatures, affecting the storage and preparation of traditional foods, plants and remedies (Ford 2012). Salmonella, Clostridium botulinum (causing botulism) and Campylobacter display higher rates at warmer temperatures. For example, Salmonella can be caused by food storage and food handling deficiences, and exacerbated by warmer temperatures (Smith et al. 2014). Disease rates are expected to increase for Salmonella poisoning at 15% for every 1°C increase (Reisinger et al. 2014; Smith et al. 2014). Warmer temperatures may cause winter-dominant (cold-affected) viral forms of gastroenteritis, such as rotavirus, to become less frequent in warmer future climates (AMA 2015). (Ghazani et al. 2018)
Biosynthesis, characterization, bactericidal and sporicidal activity of silver nanoparticles using the leaves extract of Litchi chinensis
Published in Preparative Biochemistry & Biotechnology, 2020
Nimisha Tehri, Rubaljeet Kaur, Mirnmoyee Maity, Akshita Chauhan, Vikas Hooda, Amit Vashishth, Gaurav Kumar
Globally, various bacterial spore formers such as Bacillus cereus, Bacillus anthracis, Clostridium botulinum etc. and their spores have been reported as a serious concern to public health. The prevalence of bacterial spores and their ability to germinate and outgrow mostly leads to various type of poisonings/intoxications.[1] Till date, various thermal and non-thermal strategies for efficient inactivation of bacterial spores have been introduced.[2] Spores inactivation measures require an exceptional activity spectra acting against both the vegetative cell and spores form. However, sometimes these measures can injure the spores only and no inactivation occurs. The process of spores activation, germination and outgrowth are mainly affected by the processing methods. The repairing of injury can again results in spores activation.[3] Many chemicals which are known to have sporicidal activity generally possess corrosive and toxic properties and also need high concentration and long exposure time to remove spores.[4] On the other hand, various antibiotics that are in routine use show only bactericidal and sporistatic properties.[5] Further, indiscriminate use of antibiotics in human healthcare, agriculture, and veterinary medicine has emerged as a serious issue in controlling the diseases caused by resistant pathogens including bacterial spores.[6,7]