Idioma:

The new microbiological hazards in food

Sciezyńska, Halina ; Maćkiw, Elzbieta ; Maka, Łukasz ; Pawłowska, Kamila

Roczniki Państwowego Zakładu Higieny, 2012, Vol.63 (4), p.397-402 [Periódico revisado por pares]

Poland

Texto completo disponível

Citações Citado por

Enviar para

Título:
The new microbiological hazards in food
Autor: Sciezyńska, Halina ; Maćkiw, Elzbieta ; Maka, Łukasz ; Pawłowska, Kamila
Assuntos: Animals ; Bacterial Infections - epidemiology ; Bacterial Infections - etiology ; Botulinum Toxins - analysis ; Botulinum Toxins - classification ; Causality ; Clostridium botulinum - isolation & purification ; Comorbidity ; Dairy Products - microbiology ; Disease Outbreaks - statistics & numerical data ; Drug Resistance, Microbial ; Enterobacteriaceae - classification ; Enterobacteriaceae - drug effects ; Enterobacteriaceae - enzymology ; Escherichia coli - classification ; Escherichia coli - isolation & purification ; Europe - epidemiology ; European Union - statistics & numerical data ; Food - virology ; Food Analysis ; Food Contamination - analysis ; Food Contamination - statistics & numerical data ; Food Microbiology - classification ; Food Microbiology - statistics & numerical data ; Foodborne Diseases - classification ; Humans ; Meat - microbiology ; Meat - virology ; Methicillin-Resistant Staphylococcus aureus - isolation & purification ; Milk - microbiology ; Milk - virology ; Prevalence ; Serotyping ; Species Specificity ; Virus Diseases - epidemiology ; Virus Diseases - etiology ; Water Microbiology ; Yersinia enterocolitica - classification ; Yersinia enterocolitica - isolation & purification
É parte de: Roczniki Państwowego Zakładu Higieny, 2012, Vol.63 (4), p.397-402
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
Descrição: This paper describes the new microbiological hazards in food. For protecting human health, nowadays food safety authorities face with many challenges, that years ago were largely unheard. In 2011 verocytotoxigenic Escherichia coli O104:H4 has been isolated in Germany. Strain came from fenugreek sprouts originated from Egypt. It was characterized by unique features such as presence of enteroaggregative Escherichia coli genes (aatA, aggR, aap, aggA, aggC) and resistance to most antibiotics. In Poland only three cases of disease caused by O104:H4 strain have been reported. Another emergence pathogen in Poland is Yersinia enterocolitica 08, biotype 1B. It is the most pathogenic bioserotype recently isolated in the USA only. Food-borne is commonly associated with raw or undercooked pork. The source of Yersinia spp. may be also milk and water. The presence ofbotulinum neurotoxins in food is not new, but still an important issue because of their high toxicity to human. Botulinum neurotoxins are high-molecular thermolabile proteins produced by Clostridium botulinum and some strains of Clostridium butyricum and Clostridium baratii. Based on their antigenic properties, botulin neurotoxins are divided into seven types A-G, however only types A, B, E and F are toxic to humans and some animals. Increasing risk associated with food results from antimicrobial resistance eg. extended spectrum beta-lactamases (ESBLs) producing bacteria, particularly Enterobacteriaceae. Until recently strains ESBL+ were isolated in hospitals, however during last years they have been isolated from healthy humans, animals and food of animal origin. Increasingly common microbiological hazard in food is methicillin-resistant Staphylococcus aureus (MRSA). Although prevalence of this pathogen in food is not high, the thread comes from difficulties of treating of infections caused by MRSA. The occurrence of food-borne in humans may also be associated with presence of viruses in food and water. The carrier of viruses may be equipment in food plant, production line, packaging and man. Most food-borne are caused by noroviruses, rotaviruses, hepatitis A virus and hepatitis E virus. An increased number of food-borne viral outbreaks are recorded in several countries. Reasons for this include the improved diagnostic methods that have enhanced detection of some virus groups, and the increased marketing of fresh and frozen foods that has led to a worldwide availability of high risk food. Viruses may contaminate food either through contamination at source, principally through sewage pollution of the environment, or in association with food
Editor: Poland
Idioma: Polonês

Links

View this record in MEDLINE/PubMed

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

The new microbiological hazards in food

Sciezyńska, Halina ; Maćkiw, Elzbieta ; Maka, Łukasz ; Pawłowska, Kamila

Poland

Buscando em bases de dados remotas. Favor aguardar.