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A New Perspective Into Affordable, Quality Healthcare: The Case of Pronto Care
Published in Frederick J. DeMicco, Ali A. Poorani, Medical Travel Brand Management, 2023
Adel Eldin, Frederick J. DeMicco
Prevention can help avoid most of the 76 million cases of food poisoning in the U.S. annually, leading to 60,000 hospitalizations and 1,800 deaths. Proper sanitary food handlings, thorough washing of fruits and vegetables, proper packaging, cooking, and thorough hand washing of all food handlers would dramatically reduce food poisoning.
Bacteria
Published in Julius P. Kreier, Infection, Resistance, and Immunity, 2022
Food poisoning is a general term referring to gastrointestinal disease caused by ingestion of contaminated food. A distinction is made between toxins produced and released by bacteria growing in food or water prior to ingestion (e.g., botulism, Staphylococcus toxins) and ingestion of pathogenic bacteria that subsequently cause an infection of the intestinal tract (e.g., salmonellosis, shigellosis). In the case of intoxication, onset of disease symptoms can be very rapid (usually two to four hours), and in the case of infection, symptoms occur after progression of the infection (usually twenty-four to forty-eight hours). However, ingestion of large numbers of cells (e.g., 1010) can result in onset of infectious disease in three to four hours. Most waterborne diseases result from drinking contaminated water or inadvertently swallowing contaminated water while swimming.
Nutritional Disorders/Alternative Medicine
Published in Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss, Understanding Medical Terms, 2020
Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss
Food poisoning involves gastrointestinal symptoms after consumption of foods or drink, usually due to salmonella or an enterotoxin. Foods, water or milk can also be carriers for the enteric (intestinal) fevers—typhoid or paratyphoid—caused by Salmonella organisms. Bacillary dysentery (Shigella) and cholera (Vibrio cholerae) are other bacterial diseases spread through food or drinking water. Amebic dysentery, caused by the protozoan Entamoeba histolytica, is transmitted by water or uncooked foods contaminated with human feces. The term traveler's diarrhea refers to the gastrointestinal disorder that occurs from strains of enterobacteria to which immunities have not been developed.
Control of Salmonella Enteritidis on food contact surfaces with bacteriophage PVP-SE2
Published in Biofouling, 2018
Catarina Milho, Maria Daniela Silva, Luís Melo, Sílvio Santos, Joana Azeredo, Sanna Sillankorva
The term foodborne disease, or more commonly food poisoning, is used to denote gastrointestinal complications that occur following the consumption of a particular contaminated food or drink. Salmonella is one of the microorganisms most commonly associated with this type of foodborne diseases (CDC 2018a), and its ability to form biofilms on different food working surfaces increases the risk of cross-contamination of food products, particularly poultry products (Grant et al. 2016), and the occurrence of food-outbreaks (Shi and Zhu 2009). A closer look at the surface colonization results obtained in this work show that Salmonella can either: (1) adhere to the different surfaces and not increase in number or (2) adhere and form biofilms. Cell adhesion is mostly observed at refrigerated temperatures and after surface incubation at room temperature for 1 h. This time point (1 h) at room temperature was chosen to mimic a processing surface that is not immediately disinfected and where, in a few hours, a significant increase in Salmonella numbers was observed (Figure 4). This leads to the need to develop new strategies to control this microorganism if present either in the food product itself or on food processing surfaces. The use of phages as substitutes to other antimicrobials appears to be a good alternative.
The Relationship Among Food Safety Knowledge, Attitude, and Behavior of Young Turkish Women
Published in Journal of the American College of Nutrition, 2020
Nonhygienic practices for food preparation, handling, and storage reveal conditions that cause the proliferation and transmission of diseased organisms such as bacteria, viruses, and other foodborne pathogens (10). Foodborne infections and outbreaks can occur due to many factors such as food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and cross-contamination (11,12). Food poisoning is caused by microorganisms or the consumption of food contaminated with their toxins and cross contamination from inadequate protection methods or nonhygienic practices (13,14).
Biofouling of stainless steel surfaces by four common pathogens: the effects of glucose concentration, temperature and surface roughness
Published in Biofouling, 2019
Katja Bezek, Damjan Nipič, Karmen Godič Torkar, Martina Oder, Goran Dražić, Anže Abram, Janez Žibert, Peter Raspor, Klemen Bohinc
Many foodborne pathogens and medically important bacteria including Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes are capable of attaching to and forming biofilms on various abiotic surfaces (metal, glass, plastic, rubber) (Verran et al. 2001; Naves et al. 2008). E. coli is a commensal member of the intestinal microflora of animals and humans and some serotypes can cause serious food poisoning and are occasionally responsible for product recalls (Vogt and Dippold 2005). The pathogenesis of biomaterial-associated staphylococcal infections, caused mainly by S. aureus and S. epidermidis, is often conditioned by a multilayered biofilm, where bacteria are significantly less susceptible to antibiotics compared to planktonic cells (Chuard et al. 1991; Knobloch et al. 2002). P. aeruginosa is an opportunistic pathogen that exhibits a number of virulence factors, among which biofilm formation plays a major role in infection and antibiotic resistance (Rasamiravaka et al. 2015). The foodborne pathogen L. monocytogenes is known for its ubiquitous distribution in nature and survival under adverse environmental conditions such as refrigerator temperatures, low pH and high salt concentration (Gandhi and Chikindas 2007). Increased retention of this pathogen in food processing environments has been linked to its ability to attach to surfaces and form biofilm (Carpentier and Cerf 2011). The emergence and spread of microbial resistance has led to an increased interest in the development of new strategies to combat bacterial biofilms (Blackledge et al. 2013; Akbas 2015; Nan et al. 2015). Some anti-biofilm strategies are focused on molecular mechanisms and other on surface material modifications (Chen et al. 2013; Sadekuzzaman et al. 2015).