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Epidemiology, Disease Transmission, Prevention, and Control
Published in Julius P. Kreier, Infection, Resistance, and Immunity, 2022
Food-borne disease causes significant illness in people in both developed and underdeveloped countries. The microorganisms responsible include viruses, bacteria, protozoa, and worms. Morbidity depends on the pathogen, the susceptibility of the infected humans, and the medical care available. Diarrheal diseases have a strong cyclical occurrence. Higher temperatures favor the prevalence of food-borne illnesses caused by pathogens that replicate on foods at high ambient temperatures. Production of staphylococcal toxins, a common contaminant of food is also associated with high temperature. Other bacteria that are food contaminants are Campylobacter jejuni, which is acquired by drinking contaminated milk or water or by eating improperly cooked poultry meat, and Escherichia coli 0157:H7 by eating undercooked meat. Salmonella, Shigella, and Vibrio cholerae, as well as Cryptosporidium parvum, Cyclospora cayetanenis, and Trichenella spiralis are also transmitted by food.
Case Analysis
Published in Julie Dickinson, Anne Meyer, Karen J. Huff, Deborah A. Wipf, Elizabeth K. Zorn, Kathy G. Ferrell, Lisa Mancuso, Marjorie Berg Pugatch, Joanne Walker, Karen Wilkinson, Legal Nurse Consulting Principles and Practices, 2019
Linda Luedtke, Elizabeth K. Zorn
Researchers have identified more than 250 foodborne diseases which result from eating food contaminated by pathogens such as bacteria, viruses, or parasites. Common offenders are E. Coli and Salmonella. Foodborne illness can also be caused by chemical toxins, such as mercury in fish or natural toxins such as poisonous mushrooms. Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea (Centers for Disease Control and Prevention [CDC], n.d.).
Health impact of disasters on older people
Published in Emily Ying Yang Chan, Disaster Public Health and Older People, 2019
Food-borne disease may be caused by ingestion of foodstuffs contaminated with microorganisms (e.g. Salmonella) or chemicals (e.g. pesticides), and is mostly associated with gastrointestinal symptoms (e.g. diarrhoea) (WHO, n.d.c). Similarly, water-borne disease is caused by ingestion of water contaminated by pathogens, or through other faecal–oral routes (Smith et al., 2014, p. 726), e.g. cholera. Environmental effects of climate change may affect the survival level of pathogens and chemicals in food and water, e.g. warm weather encourages growth of Salmonella in food and planktonic organisms in water; heavy rainfall may lead to contamination of the drinking water system (Vardoulakis & Heaviside, 2012, September). Water and sewage systems will need to be robust to prevent these incidents. Relevant and appropriate surveillance and response systems will also need to be in place.
Pyrrole-2-carboxylic acid inhibits biofilm formation and suppresses the virulence of Listeria monocytogenes
Published in Biofouling, 2023
Yuxi Yue, Kai Zhong, Yanping Wu, Hong Gao
Food deterioration and foodborne diseases are vital public-health issues facing both the food industry and consumers worldwide (Zamuz et al. 2021). In domiciliary and food-processing environments, pathogenic bacteria can contaminate processing facilities, adhere firmly onto surfaces and establish biofilms. By definition, microbial biofilms are functional communities attached to surfaces and embed in a self-secreted extracellular polymeric substances (EPSs) (Costerton et al. 1999). EPSs provide a scaffold for cell adhesion and cohesion, and are also involved in nutrient sequestration, cell-to-cell contamination and virulence-factor production. Moreover, bacteria grown within biofilms are more resistant to ordinary antiseptics than their free-living counterparts. With respect to adverse environments, bacteria can develop biofilms on surfaces of various materials, such as glass, silicone, copper, stainless steel and polystyrene, leading to product spoilage and public-health risks. Even worse, it is problematic to eradicate biofilms from surfaces via habitual sanitation (Vazquez-Armenta et al. 2018). The widespread occurrence of foodborne pathogenic bacteria, coupled with their biofilm-forming capacity and strong resistance to extreme situations, makes controlling them a challenging and urgent task.
Hurdle technology based on the use of microencapsulated pepsin, trypsin and carvacrol to eradicate Pseudomonas aeruginosa and Enterococcus faecalis biofilms
Published in Biofouling, 2022
Samah Mechmechani, Adem Gharsallaoui, Khaled El Omari, Alexandre Fadel, Monzer Hamze, Nour-Eddine Chihib
The operating environments in the food and medical sectors allow bacteria to adhere to surfaces, resulting in the potential development of resistant pathogenic bacterial biofilms. These pathogenic structures are involved in several foodborne diseases and health-care associated infections (Hall-Stoodley et al. 2004; Alav et al. 2018). Pseudomonas aeruginosa has become an important model organism in the study of bacterial biofilm formation. This bacterium is an opportunistic pathogen for humans that can induce life-threatening infections in patients who have compromised immune systems (Moradali et al. 2017). In addition, the implication of P. aeruginosa in food spoilage has been reported (Raposo et al. 2016). Enterococcus faecalis is another opportunistic biofilm-forming pathogenic bacterium. It can survive under arduous conditions, including high concentrations of salt and a wide range of temperatures (10 °C to 45 °C) (Arias and Murray 2012). E. faecalis is widely spread in nature and the gastrointestinal tracts of humans, animals and insects. It is a good indicator of faecal contamination of water and food. In addition, this bacterium can cause health-care associated infections (Tornero et al. 2014; Shridhar and Dhanashree 2019).
The Relationship Among Food Safety Knowledge, Attitude, and Behavior of Young Turkish Women
Published in Journal of the American College of Nutrition, 2020
Foodborne diseases are one of the most important causes of morbidity and mortality worldwide, but they can be prevented (1). Therefore, food safety is a top issue in terms of public authority, consumers, and producers when considering the indispensability and economic importance of food products in life (2). The fact that the quality of food is related to the perception of the consumer has increased the importance of the conscious consumer concept (3). The conscious consumer has the competence to choose high-quality, healthy, safe, environmentally friendly products and considers economic efficiency while purchasing a good or service (4). According to Ajzen (5), the approaches of the reasoned action and health belief models emphasized that the perception and beliefs are shaped by knowledge, and access to information resources and acquisition of information are products of personal efforts. Therefore, it can be stated that the willingness to change behavior is influenced by perception and beliefs.