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Duarte A, Botteldoorn N, Miller W, Coucke W, Martiny D, Hallin M, Seliwiorstow T, De Zutter L, Uyttendaele M, Vandenberg O, Dierick K. Relation between broiler and humanCampylobacter jejunistrains isolated in Belgium from 2011 to 2013. J Appl Microbiol 2018; 126:277-287. [DOI: 10.1111/jam.14132] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/05/2018] [Accepted: 09/06/2018] [Indexed: 12/31/2022]
Affiliation(s)
- A. Duarte
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Gent Belgium
- National Reference Laboratory for Campylobacter; Sciensano; Scientific Service Foodborne Pathogens; Brussels Belgium
| | - N. Botteldoorn
- National Reference Laboratory for Campylobacter; Sciensano; Scientific Service Foodborne Pathogens; Brussels Belgium
| | - W.G. Miller
- USDA, ARS, WRRC, Produce Safety and Microbiology; Albany CA USA
| | - W. Coucke
- Section Quality of Laboratories; Sciensano; Brussels Belgium
| | - D. Martiny
- National Reference Center for Campylobacter; Saint Pierre University Hospital; Brussels Belgium
- Department of Microbiology; LHUB-ULB; Pôle Hospitalier Universitaire de Bruxelles; Brussels Belgium
| | - M. Hallin
- National Reference Center for Campylobacter; Saint Pierre University Hospital; Brussels Belgium
- Department of Molecular Diagnosis; LHUB-ULB; Pôle Hospitalier Universitaire de Bruxelles; Brussels Belgium
| | - T. Seliwiorstow
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Gent Belgium
- Department of Veterinary Public Health and Food Safety; Faculty of Veterinary Medicine; Ghent University; Merelbeke Belgium
| | - L. De Zutter
- Department of Veterinary Public Health and Food Safety; Faculty of Veterinary Medicine; Ghent University; Merelbeke Belgium
| | - M. Uyttendaele
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Gent Belgium
| | - O. Vandenberg
- National Reference Center for Campylobacter; Saint Pierre University Hospital; Brussels Belgium
- Department of Microbiology; LHUB-ULB; Pôle Hospitalier Universitaire de Bruxelles; Brussels Belgium
- Center for Environmental Health and Occupational Health; School of Public Health; Université Libre de Bruxelles; Brussels Belgium
| | - K. Dierick
- National Reference Laboratory for Campylobacter; Sciensano; Scientific Service Foodborne Pathogens; Brussels Belgium
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Biasino W, De Zutter L, Garcia-Graells C, Uyttendaele M, Botteldoorn N, Gowda T, Van Damme I. Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses. Int J Food Microbiol 2018; 281:32-35. [PMID: 29807289 DOI: 10.1016/j.ijfoodmicro.2018.05.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 05/14/2018] [Accepted: 05/21/2018] [Indexed: 10/16/2022]
Abstract
This study quantified cefotaxime-resistant E. coli (CREC) on nine different carcass areas of 104 freshly slaughtered pig carcasses. In 49% [95% confidence interval (95% CI): 29-69%] of the carcasses CREC could be isolated and enumerated (using Tryptone Bile Agar with X-Glucuronide supplemented with 1 mg/L cefotaxime). Proportions of positive samples varied between carcass areas from 1% [95% CI: 0-10%] (loin) to 23% [95% CI: 10-44%] (head). Maximum concentrations on positive samples ranged between -0.6 log10 CFU/cm2 (loin, elbow before evisceration) and 1.7 log10 CFU/cm2 (head). The head was significantly more frequently contaminated than the loin (p = 0.027) and ham (3% [95% CI: 1-15%]). The foreleg was significantly more frequently contaminated (20% [95% CI: 13-30%]) than the ham. Combination disk diffusion assays revealed that 81% of the CREC isolates were extended-spectrum beta-lactamases (ESBL) producers, 13% were AmpC cephalosporinases (AmpC) producers and 2% ESBL and AmpC co-producers. Genotyping denoted blaCTX-M-gr1 (63%) and blaTEM (40%) as most present antibiotic resistance genes. Multiple gene combinations in one isolate and multiple combinations of genotypes and phenotypes among isolates of one sample were observed. These quantitative data can be used for intervention strategies to lower human exposure to CREC.
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Affiliation(s)
- W Biasino
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
| | - L De Zutter
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - C Garcia-Graells
- Scientific Institute of Public Health, Service Food-Borne Pathogens, 14 Juliette Wytsman, 1050 Brussels, Belgium
| | - M Uyttendaele
- Department of Food Safety & Food Quality, Faculty of Bio-Science Engineering, Ghent University, Coupure Links 653, 9000, B-9000 Ghent, Belgium
| | - N Botteldoorn
- Scientific Institute of Public Health, Service Food-Borne Pathogens, 14 Juliette Wytsman, 1050 Brussels, Belgium
| | - T Gowda
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - I Van Damme
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
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Biasino W, De Zutter L, Mattheus W, Bertrand S, Uyttendaele M, Van Damme I. Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter. Food Microbiol 2017; 70:192-199. [PMID: 29173627 DOI: 10.1016/j.fm.2017.10.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 10/04/2017] [Accepted: 10/09/2017] [Indexed: 01/12/2023]
Abstract
This study investigated the distribution of hygiene indicator bacteria and Salmonella on pig carcasses. Moreover, the relation between hygiene indicator counts and Salmonella presence as well as associations between specific slaughter practices and carcass contamination were determined for each carcass area. Seven Belgian pig slaughterhouses were visited three times to swab five randomly selected carcasses at nine different areas, after evisceration and trimming. Information about slaughter practices was collected using a questionaire. In all samples, the E. coli and Salmonella presence was analyzed and Enterobacteriaceae and total aerobic bacteria were quantified. Average total aerobic counts ranged from 3.1 (loin, pelvic duct, ham) to 4.4 log10 CFU/cm2 (foreleg). Median Enterobacteriaceae numbers varied between 0.4 (ham) an 1.8 log10 CFU/cm2 (foreleg). E. coli and Salmonella presence ranged from 15% (elbow) to 89% (foreleg) and 5% (elbow) to 38% (foreleg), respectively. Positive relations were found between hygiene indicator counts and Salmonella presence at the head, sternum, loin and throat. Several slaughter practices, such as splitting the head and incising tonsils, were associated with higher levels of hygiene indicator bacteria and Salmonella. These findings can be used to educate slaughterhouse personnel and estimate the public health risk involved in consumption of different pork cuts.
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Affiliation(s)
- W Biasino
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
| | - L De Zutter
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - W Mattheus
- Section of Bacterial Diseases, NRC Salmonella, Scientific Institute of Public Health, J. Wytsmanstreet 14, B-1050 Brussels, Belgium
| | - S Bertrand
- Section of Bacterial Diseases, NRC Salmonella, Scientific Institute of Public Health, J. Wytsmanstreet 14, B-1050 Brussels, Belgium
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bio-Science Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - I Van Damme
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
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De Boeck E, Jacxsens L, Goubert H, Uyttendaele M. Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain. Food Res Int 2017; 100:137-149. [PMID: 28888434 DOI: 10.1016/j.foodres.2017.08.046] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 08/16/2017] [Accepted: 08/18/2017] [Indexed: 11/30/2022]
Abstract
The food donation process in Belgium is mapped and analyzed to identify bottlenecks in compliance with the legal framework and implementation of food safety management, based on literature search and interviews with stakeholders (donors, acceptors, regulators and facilitators) in Belgium and at EU level. The study revealed that the food donation/acceptation chain is far less structured and organized than the conventional food supply chain. The fragmented landscape of many small food banks and charity organizations (acceptors), often directed by and working with volunteers without training in food safety and lack of knowledge of legal food hygiene requirements is a bottleneck to generate trust among food donors and restricts the provision of perishable products in food donations. Lack of refrigerated transport and insufficient cold/freezing capacity in food banks and charity organizations was identified as a barrier to distribute perishable products. Furthermore, in two cities in Flanders (Belgium), at some food donation centers, donated perishable food samples (n=72) were taken and subjected to microbiological analysis to determine their overall food quality, hygiene and food safety status. Twenty-two of 72 analyzed samples showed marginal microbiological quality based on numbers of yeast, lactic acid bacteria or total viable count. In three samples Listeria monocytogenes was detected per 25g among which one ready-to-eat cooked meat product which showed increased numbers of L. monocytogenes (3.5logCFU/g) and Enterobacteriaceae (6.7logCFU/g). Overall, in Belgium, most of the donated foods considers nonperishable foods, with more or less half of the food collected by the food banks being purchased with funds from FEAD (Fund for European Aid to the Most Deprived) and thus not derived from food losses. Efforts are being made by facilitators to provide a platform for better coordination of donors and acceptors to make more efficient use of food losses. Regulators at the national level are taking action to clarify and provide some flexibility in food hygiene regulation and initiatives on EU level to facilitate food donation in the combat of food losses are pending. As from the side of the acceptors, it is recommended to professionalize the acceptation chain in Belgium and seek for a more harmonized approach and concerted action.
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Affiliation(s)
- E De Boeck
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bio-Science Engineering, Ghent University, Belgium.
| | - L Jacxsens
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bio-Science Engineering, Ghent University, Belgium
| | - H Goubert
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bio-Science Engineering, Ghent University, Belgium
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bio-Science Engineering, Ghent University, Belgium
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Jacxsens L, Stals A, De Keuckelaere A, Deliens B, Rajkovic A, Uyttendaele M. Quantitative farm-to-fork human norovirus exposure assessment of individually quick frozen raspberries and raspberry puree. Int J Food Microbiol 2016; 242:87-97. [PMID: 27914323 DOI: 10.1016/j.ijfoodmicro.2016.11.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/12/2016] [Accepted: 11/19/2016] [Indexed: 01/14/2023]
Abstract
A quantitative human norovirus (NoV) exposure model describing transmission of NoV during pre-harvest, harvest and further processing of soft red fruits exemplified by raspberries is presented. The outcomes of the model demonstrate the presence of NoV in raspberry puree or individual quick frozen (IQF) raspberry fruits and were generated by Monte Carlo simulations by combining GoldSim® and @Risk® software. Input data were collected from scientific literature, observational studies and assumptions. NoV contamination of soft red fruits is assumed to take place at farms by application of contaminated water for pesticides dilution or by berries' pickers shedding NoV. The model was built simulating that a collection center received berries from ten farms with a total of 245 food handlers picking soft red fruits during a 10-hour day shift. Given 0, 5 and 20 out of 245 berries' pickers were shedding NoV, these conditions were calculated to result in a mean NoV contamination of respectively 0.47, 14.1 and 36.2 NoV particles per kg raspberries in case all raspberries are mixed to one day-batch of 11tons. The NoV contamination of the fruits was mainly driven by the route of NoV shedding food pickers (95.8%) rather than by spraying contaminated pesticide water (4.2%) (baseline scenario with 5 shedding pickers and contaminated pesticide water). Inclusion of appropriate hand washing procedures or hand washing followed by hand disinfection resulted in estimated reductions of the mean NoV levels from 14.1 to 0.16 and 0.17 NoV particles per kg raspberries, respectively, for the baseline scenario with 5 out of 245 food pickers shedding NoV. The use of a mild heat treatment (30s at 75°C) during further processing of berries to purees was noted to reduce mean NoV levels substantially from 14.1 to 0.2 NoV particles per kg raspberry puree. For IQF raspberries, the NoV contamination is heterogeneously distributed and resulted in a mean contamination of 3.1 NoV particles per 250g package containing approximately 115 berries. This farm-to-fork model is a useful tool for evaluating NoV mitigation strategies in the soft red fruit supply chain.
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Affiliation(s)
- L Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium.
| | - A Stals
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium
| | - A De Keuckelaere
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium
| | - B Deliens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium
| | - A Rajkovic
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium; Department of Food Safety and Food Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium
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De Boeck E, Jacxsens L, Bollaerts M, Uyttendaele M, Vlerick P. Interplay between food safety climate, food safety management system and microbiological hygiene in farm butcheries and affiliated butcher shops. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Van Haute S, Uyttendaele M, Sampers I. Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Verraes C, Vlaemynck G, Van Weyenberg S, De Zutter L, Daube G, Sindic M, Uyttendaele M, Herman L. A review of the microbiological hazards of dairy products made from raw milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.011] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Naganandhini S, Kennedy ZJ, Uyttendaele M, Balachandar D. Persistence of Pathogenic and Non-Pathogenic Escherichia coli Strains in Various Tropical Agricultural Soils of India. PLoS One 2015; 10:e0130038. [PMID: 26101887 PMCID: PMC4477969 DOI: 10.1371/journal.pone.0130038] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Accepted: 05/15/2015] [Indexed: 11/20/2022] Open
Abstract
The persistence of Shiga-like toxin producing E. coli (STEC) strains in the agricultural soil creates serious threat to human health through fresh vegetables growing on them. However, the survival of STEC strains in Indian tropical soils is not yet understood thoroughly. Additionally how the survival of STEC strain in soil diverges with non-pathogenic and genetically modified E. coli strains is also not yet assessed. Hence in the present study, the survival pattern of STEC strain (O157-TNAU) was compared with non-pathogenic (MTCC433) and genetically modified (DH5α) strains on different tropical agricultural soils and on a vegetable growing medium, cocopeat under controlled condition. The survival pattern clearly discriminated DH5α from MTCC433 and O157-TNAU, which had shorter life (40 days) than those compared (60 days). Similarly, among the soils assessed, the red laterite and tropical latosol supported longer survival of O157-TNAU and MTCC433 as compared to wetland and black cotton soils. In cocopeat, O157 recorded significantly longer survival than other two strains. The survival data were successfully analyzed using Double-Weibull model and the modeling parameters were correlated with soil physico-chemical and biological properties using principal component analysis (PCA). The PCA of all the three strains revealed that pH, microbial biomass carbon, dehydrogenase activity and available N and P contents of the soil decided the survival of E. coli strains in those soils and cocopeat. The present research work suggests that the survival of O157 differs in tropical Indian soils due to varied physico-chemical and biological properties and the survival is much shorter than those reported in temperate soils. As the survival pattern of non-pathogenic strain, MTCC433 is similar to O157-TNAU in tropical soils, the former can be used as safe model organism for open field studies.
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Affiliation(s)
- S Naganandhini
- Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore 641003, India
| | - Z John Kennedy
- Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore 641003, India
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium
| | - D Balachandar
- Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore 641003, India
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Nanyunja J, Jacxsens L, Kirezieva K, Kaaya AN, Uyttendaele M, Luning PA. Assessing the status of food safety management systems for fresh produce production in East Africa: evidence from certified green bean farms in Kenya and noncertified hot pepper farms in Uganda. J Food Prot 2015; 78:1081-9. [PMID: 26038896 DOI: 10.4315/0362-028x.jfp-14-364] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The farms of fresh produce farmers are major sources of food contamination by microbiological organisms and chemical pesticides. In view of their choice for farming practices, producers are influenced by food safety requirements. This study analyzes the role of food safety standard certification toward the maturity of food safety management systems (FSMS) in the primary production of fresh produce. Kenya and Uganda are two East African countries that export green beans and hot peppers, respectively, to the European Union but have contrasting features in terms of agricultural practices and certification status. In the fresh produce chain, a diagnostic instrument for primary production was used to assess context factors, core control and assurance activities, and system output to measure the performance of FSMS for certified green bean farms in Kenya and noncertified hot pepper farms in Uganda. Overall, our findings show that in Uganda, noncertified hot pepper farms revealed only a "basic level of control and assurance" activities in their FSMS, which was not satisfactory, because no insight into potential pesticide microbial contamination was presented by these farmers. On the other hand, certified green bean farms in Kenya had an "average level of control and assurance," providing insight into the delivered food safety and quality by the farmers. Farm size did not impact the maturity level of FSMS. This study confirms the role played by food safety standard certification toward the maturity of FSMS implemented in developing countries and demonstrates the possibility of Ugandan farms to upgrade agricultural practices in the fresh produce sector.
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Affiliation(s)
- J Nanyunja
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - L Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - K Kirezieva
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
| | - A N Kaaya
- College of Agricultural and Environmental Sciences, Department of Food Technology and Nutrition, Makerere University, P.O. Box 7062, Kampala, Uganda
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - P A Luning
- Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
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Duarte A, Botteldoorn N, Coucke W, Denayer S, Dierick K, Uyttendaele M. Effect of exposure to stress conditions on propidium monoazide (PMA)-qPCR based Campylobacter enumeration in broiler carcass rinses. Food Microbiol 2015; 48:182-90. [DOI: 10.1016/j.fm.2014.12.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 12/28/2014] [Accepted: 12/29/2014] [Indexed: 10/24/2022]
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Jacxsens L, Ibañez IC, Gómez-López VM, Fernandes JA, Allende A, Uyttendaele M, Huybrechts I. Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment. J Food Prot 2015; 78:784-95. [PMID: 25836406 DOI: 10.4315/0362-028x.jfp-14-376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A consumer survey was organized in Spain and Belgium to obtain consumption data and to gain insight into consumer handling practices for fresh vegetables consumed raw or minimally processed (i.e., heads of leafy greens, bell peppers, tomatoes, fresh herbs, and precut and packed leafy greens) and fruits to be consumed without peeling (i.e., apples, grapes, strawberries, raspberries, other berries, fresh juices, and precut mixed fruit). This information can be used for microbiological and/or chemical food safety research. After extensive cleanup of rough databases for missing and extreme values and age correction, information from 583 respondents from Spain and 1,605 respondents from Belgium (18 to 65 years of age) was retained. Daily intake (grams per day) was calculated taking into account frequency and seasonality of consumption, and distributions were obtained that can be used in quantitative risk assessment for chemical hazards with chronic effects on human health. Data also were recalculated to obtain discrete distributions of consumption per portion and the corresponding frequency of consumption, which can be used in acute microbiological risk assessment or outbreak investigations. The ranked median daily consumption of fruits and vegetables was similar in Spain and Belgium: apple > strawberry > grapes > strawberries and raspberries; and tomatoes > leafy greens > bell peppers > fresh herbs. However, vegetable consumption was higher (in terms of both portion and frequency of consumption) in Spain than in Belgium, whereas the opposite was found for fruit consumption. Regarding consumer handling practices related to storage time and method, Belgian consumers less frequently stored their fresh produce in a refrigerator and did so for shorter times compared with Spanish consumers. Washing practices for lettuce heads and packed leafy greens also were different. The survey revealed differences between these two countries in consumption and consumer handling practices, which can have an impact on outcomes of future microbiological or chemical risk assessment studies.
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Affiliation(s)
- L Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - I Castro Ibañez
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
| | - V M Gómez-López
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain; Cátedra Alimentos para la Salud, Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Spain
| | - J Araujo Fernandes
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - A Allende
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - I Huybrechts
- Department of Public Health, Faculty of Medicine and Health Science, Ghent University, De Pintelaan 185 blok A-2, B-9000 Ghent, Belgium; Dietary Exposure Assessment Group, International Agency for Research on Cancer, Lyon, France
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Lahou E, Jacxsens L, Verbunt E, Uyttendaele M. Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.10.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Luning P, Kirezieva K, Hagelaar G, Rovira J, Uyttendaele M, Jacxsens L. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.09.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Delbeke S, Ceuppens S, Holvoet K, Samuels E, Sampers I, Uyttendaele M. Multiplex real-time PCR and culture methods for detection of Shiga toxin-producing Escherichia coli and Salmonella Thompson in strawberries, a lettuce mix and basil. Int J Food Microbiol 2015; 193:1-7. [PMID: 25462916 DOI: 10.1016/j.ijfoodmicro.2014.10.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 10/03/2014] [Accepted: 10/05/2014] [Indexed: 11/27/2022]
Abstract
An appropriate approach of high throughput multi-screening was verified for Shiga toxin-producing Escherichia coli (STEC) and Salmonella spp. in strawberries, lettuce and basil. Sample replicates were inoculated with STEC O157 or O26 and Salmonella Thompson (ca. 10-70, 100-700 and 1000-7000 cfu/25 g) and analysed after 1 and 5 days of storage (strawberries and lettuce at 7 °C and basil at 10 °C). After 18-24 h of enrichment at 37 °C in buffered peptone water, detection was performed using the GeneDisc multiplex PCR (stx1, stx2, eae and iroB genes) and selective culture media for isolation of STEC (with immunomagnetic separation (IMS)) and Salmonella spp. in parallel. After 1 day, the pathogenic strains were recovered from all samples for all inoculum levels, whereas reduced detection rates of STEC O157 and S. Thompson were observed after 5 days of storage in case of strawberries, in particular for the lowest inoculums level, suggesting superior survival potential for STEC O26. Overall, this study indicates the ability of PCR based screening methods for reproducible multi-detection of low numbers (10-70 cfu/25 g) of STEC and Salmonella in this type of foods. However, for the basil samples, PCR needed twofold dilution of the DNA extract to overcome inhibition. It was noted that on several occasions growth of competitive microbiota obstructed finding presumptive colonies on the selective agar media, whereas the use of an additional agar medium such as CHROMagar STEC (without IMS) improved recovery rate of STEC.
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Affiliation(s)
- S Delbeke
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - S Ceuppens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - K Holvoet
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West-Flanders (Howest), Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - E Samuels
- Pall GeneDisc Technologies, 1 rue du Courtil, Centre CICEA, 35170 Bruz, France
| | - I Sampers
- Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West-Flanders (Howest), Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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De Boeck E, Jacxsens L, Bollaerts M, Uyttendaele M, Vlerick P. INTERPLAY BETWEEN FOOD SAFETY CLIMATE, FOOD SAFETY MANAGEMENT SYSTEM AND MICROBIOLOGICAL OUTPUT IN FARM BUTCHERIES AND AFFILIATED BUTCHER SHOPS. Commun Agric Appl Biol Sci 2015; 80:3-9. [PMID: 26630748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
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18
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Da Silva Felício MT, Hald T, Liebana E, Allende A, Hugas M, Nguyen-The C, Johannessen GS, Niskanen T, Uyttendaele M, McLauchlin J. Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011). Int J Food Microbiol 2014; 195:9-19. [PMID: 25500275 DOI: 10.1016/j.ijfoodmicro.2014.11.005] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 07/08/2014] [Accepted: 11/05/2014] [Indexed: 11/27/2022]
Abstract
Foods of non-animal origin (FoNAO) are consumed in a variety of forms, being a major component of almost all meals. These food types have the potential to be associated with large outbreaks as seen in 2011 associated with VTEC O104. In order to identify and rank specific food/pathogen combinations most often linked to human cases originating from FoNAO in the EU, a semi-quantitative model was developed using seven criteria: strength of associations between food and pathogen based on the foodborne outbreak data from EU Zoonoses Monitoring (2007-2011), incidence of illness, burden of disease, dose-response relationship, consumption, prevalence of contamination and pathogen growth potential during shelf life. The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables, Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grains. Despite the inherent assumptions and limitations, this risk model is considered a tool for risk managers, as it allows ranking of food/pathogen combinations most often linked to foodborne human cases originating from FoNAO in the EU. Efforts to collect additional data even in the absence of reported outbreaks as well as to enhance the quality of the EU-specific data, which was used as input for all the model criteria, will allow the improvement of the model outputs. Furthermore, it is recommended that harmonised terminology be applied to the categorisation of foods collected for different reasons, e.g. monitoring, surveillance, outbreak investigation and consumption. In addition, to assist future microbiological risk assessments, consideration should be given to the collection of additional information on how food has been processed, stored and prepared as part of the above data collection exercises.
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Affiliation(s)
| | - T Hald
- Technical University of Denmark, National Food Institute, Mørkhøj Bygade 19, Building C, 2860 Søborg, Denmark
| | - E Liebana
- European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy
| | - A Allende
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
| | - M Hugas
- European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy
| | - C Nguyen-The
- INRA, UMR408, F-84914 Avignon, France; Univ-Avignon, UMR408, F-84000 Avignon, France
| | - G Skoien Johannessen
- Norwegian Veterinary Institute, Section for Bacteriology - Food and GMO, Pb 750 Sentrum, N-0106 Oslo, Norway
| | - T Niskanen
- European Centre for Disease Prevention and Control, Unit of Surveillance and Response Support, Food- and Waterborne Diseases and Zoonoses Programme, Tomtebodavägen 11a, 171 83 Stockholm, Sweden
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Block B, 4th Floor, Room B4.022, Coupure Links 653, B-9000 Ghent, Belgium
| | - J McLauchlin
- Public Health England, 61 Colindale Avenue, London NW9 5EQ, United Kingdom; University of Liverpool, Institute of Infection and Global Health, L69 3GL, United Kingdom
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Vásquez GA, Busschaert P, Haberbeck LU, Uyttendaele M, Geeraerd AH. An educationally inspired illustration of two-dimensional Quantitative Microbiological Risk Assessment (QMRA) and sensitivity analysis. Int J Food Microbiol 2014; 190:31-43. [PMID: 25173917 DOI: 10.1016/j.ijfoodmicro.2014.07.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 06/03/2014] [Accepted: 07/26/2014] [Indexed: 01/01/2023]
Abstract
Quantitative Microbiological Risk Assessment (QMRA) is a structured methodology used to assess the risk involved by ingestion of a pathogen. It applies mathematical models combined with an accurate exploitation of data sets, represented by distributions and - in the case of two-dimensional Monte Carlo simulations - their hyperparameters. This research aims to highlight background information, assumptions and truncations of a two-dimensional QMRA and advanced sensitivity analysis. We believe that such a detailed listing is not always clearly presented in actual risk assessment studies, while it is essential to ensure reliable and realistic simulations and interpretations. As a case-study, we are considering the occurrence of listeriosis in smoked fish products in Belgium during the period 2008-2009, using two-dimensional Monte Carlo and two sensitivity analysis methods (Spearman correlation and Sobol sensitivity indices) to estimate the most relevant factors of the final risk estimate. A risk estimate of 0.018% per consumption of contaminated smoked fish by an immunocompromised person was obtained. The final estimate of listeriosis cases (23) is within the actual reported result obtained for the same period and for the same population. Variability on the final risk estimate is determined by the variability regarding (i) consumer refrigerator temperatures, (ii) the reference growth rate of L. monocytogenes, (iii) the minimum growth temperature of L. monocytogenes and (iv) consumer portion size. Variability regarding the initial contamination level of L. monocytogenes tends to appear as a determinant of risk variability only when the minimum growth temperature is not included in the sensitivity analysis; when it is included the impact regarding the variability on the initial contamination level of L. monocytogenes is disappearing. Uncertainty determinants of the final risk indicated the need of gathering more information on the reference growth rate and the minimum growth temperature of L. monocytogenes. Uncertainty in the dose-response relationship was not included in the analysis, hence the level of its influence cannot be assessed in the present research. Finally, a baseline global workflow for QMRA and sensitivity analysis is proposed.
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Affiliation(s)
- G A Vásquez
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - P Busschaert
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Scientia Terrae Research Institute, Consortium for Industrial Microbiology and Biotechnology (CIMB), Thomas More, KU Leuven Association, Fortsesteenweg 30A, B-2860 Sint-Katelijne Waver, Belgium.
| | - L U Haberbeck
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Ghent University, Belgium.
| | - A H Geeraerd
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), Department of Biosystems, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium.
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Holvoet K, De Keuckelaere A, Sampers I, Van Haute S, Stals A, Uyttendaele M. Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.051] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Van Boxstael S, Devlieghere F, Berkvens D, Vermeulen A, Uyttendaele M. Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.043] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, Vermeiren L, Van Hoorde K, Martins J, Uyttendaele M, De Vuyst L. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Van Boxstael S, Habib I, Jacxsens L, De Vocht M, Baert L, Van De Perre E, Rajkovic A, Lopez-Galvez F, Sampers I, Spanoghe P, De Meulenaer B, Uyttendaele M. Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.038] [Citation(s) in RCA: 137] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Ceuppens S, Timmery S, Mahillon J, Uyttendaele M, Boon N. Small Bacillus cereus
ATCC 14579 subpopulations are responsible for cytotoxin K production. J Appl Microbiol 2013; 114:899-906. [DOI: 10.1111/jam.12096] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 11/22/2012] [Accepted: 11/27/2012] [Indexed: 11/30/2022]
Affiliation(s)
- S. Ceuppens
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Faculty of Bioscience Engineering; Ghent University; Gent Belgium
- Laboratory of Microbial Ecology and Technology (LabMET), Faculty of Bioscience Engineering; Ghent University; Gent Belgium
| | - S. Timmery
- Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering; Université catholique de Louvain; Louvain-la-Neuve Belgium
| | - J. Mahillon
- Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering; Université catholique de Louvain; Louvain-la-Neuve Belgium
| | - M. Uyttendaele
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Faculty of Bioscience Engineering; Ghent University; Gent Belgium
| | - N. Boon
- Laboratory of Microbial Ecology and Technology (LabMET), Faculty of Bioscience Engineering; Ghent University; Gent Belgium
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25
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Depoorter P, Persoons D, Uyttendaele M, Butaye P, De Zutter L, Dierick K, Herman L, Imberechts H, Van Huffel X, Dewulf J. Assessment of human exposure to 3rd generation cephalosporin resistant E. coli (CREC) through consumption of broiler meat in Belgium. Int J Food Microbiol 2012; 159:30-8. [PMID: 22938836 DOI: 10.1016/j.ijfoodmicro.2012.07.026] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 05/29/2012] [Accepted: 07/18/2012] [Indexed: 10/28/2022]
Abstract
Acquired resistance of Escherichia coli to 3rd generation cephalosporin antimicrobials is a relevant issue in intensive broiler farming. In Belgium, about 35% of the E. coli strains isolated from live broilers are resistant to 3rd generation cephalosporins while over 60% of the broilers are found to be carrier of these 3rd generation cephalosporin resistant E. coli (CREC) after selective isolation. A model aimed at estimating the exposure of the consumer to CREC by consumption of broiler meat was elaborated. This model consists of different modules that simulate the farm to fork chain starting from primary production, over slaughter, processing and distribution to storage, preparation and consumption of broiler meat. Input data were obtained from the Belgian Food Safety agencies' annual monitoring plan and results from dedicated research programs or surveys. The outcome of the model using the available baseline data estimates that the probability of exposure to 1000 colony forming units (cfu) of CREC or more during consumption of a meal containing chicken meat is ca. 1.5%, the majority of exposure being caused by cross contamination in the kitchen. The proportion of CREC (within the total number of E. coli) at primary production and the overall contamination of broiler carcasses or broiler parts with E. coli are dominant factors in the consumer exposure to CREC. The risk of this exposure for human health cannot be estimated at this stage given a lack of understanding of the factors influencing the transfer of cephalosporin antimicrobial resistance genes from these E. coli to the human intestinal bacteria and data on the further consequences of the presence of CREC on human health.
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Affiliation(s)
- P Depoorter
- Federal Agency for the Safety of the Food Chain (FASFC), Staff direction of risk assessment, Belgium.
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26
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Lahou E, Jacxsens L, Daelman J, Van Landeghem F, Uyttendaele M. Microbiological performance of a food safety management system in a food service operation. J Food Prot 2012; 75:706-16. [PMID: 22488059 DOI: 10.4315/0362-028x.jfp-11-260] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
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Affiliation(s)
- E Lahou
- Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
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27
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Van Boxstael S, Dierick K, Van Huffel X, Uyttendaele M, Berkvens D, Herman L, Bertrand S, Wildemauwe C, Catry B, Butaye P, Imberechts H. Comparison of antimicrobial resistance patterns and phage types of Salmonella Typhimurium isolated from pigs, pork and humans in Belgium between 2001 and 2006. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Tsilia V, Devreese B, De Baenst I, Rajkovic A, Uyttendaele M, Heyndrickx M. Detection of enterotoxins produced by B. cereus isolates using mass spectrometry. Commun Agric Appl Biol Sci 2012; 77:263-267. [PMID: 22558793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Affiliation(s)
- V Tsilia
- Technology and Food Science Unit, ILVO, Brusselsesteenweg 370, 9090 Melle, Belgium
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29
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Lahou E, Jacxsens L, Uyttendaele M. Risk-based sampling plan to control Listeria monocytogenes in a hospital food service operation. Commun Agric Appl Biol Sci 2012; 77:51-54. [PMID: 22558755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Affiliation(s)
- E Lahou
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, UGent, Coupure Links 653, BE-9000 Gent, Belgium
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Baert L, Mattison K, Loisy-Hamon F, Harlow J, Martyres A, Lebeau B, Stals A, Van Coillie E, Herman L, Uyttendaele M. Review: Norovirus prevalence in Belgian, Canadian and French fresh produce: A threat to human health? Int J Food Microbiol 2011; 151:261-9. [DOI: 10.1016/j.ijfoodmicro.2011.09.013] [Citation(s) in RCA: 111] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2011] [Revised: 08/16/2011] [Accepted: 09/14/2011] [Indexed: 10/17/2022]
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31
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Busschaert P, Geeraerd A, Uyttendaele M, Van Impe J. Hierarchical Bayesian analysis of censored microbiological contamination data for use in risk assessment and mitigation. Food Microbiol 2011; 28:712-9. [DOI: 10.1016/j.fm.2010.06.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2010] [Revised: 06/21/2010] [Accepted: 06/23/2010] [Indexed: 10/19/2022]
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32
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Ceuppens S, Van De Wiele T, Boon N, Uyttendaele M. Gastrointestinal passage of Bacillus cereus. Commun Agric Appl Biol Sci 2011; 76:3-6. [PMID: 21539184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Affiliation(s)
- S Ceuppens
- Laboratory of Food Microbiology and Food Preservation (LFMFP), Ghent University, Coupure Links 653, 9000 Gent, Belgium
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33
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Daelman J, Jacxsens L, Lahou E, Uyttendaele M. A microbial assessment scheme of the cooked chilled food production. Commun Agric Appl Biol Sci 2011; 76:119-123. [PMID: 21539212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Affiliation(s)
- J Daelman
- Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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34
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Jacxsens L, Uyttendaele M, Devlieghere F, Rovira J, Gomez SO, Luning P. Food safety performance indicators to benchmark food safety output of food safety management systems. Int J Food Microbiol 2010; 141 Suppl 1:S180-7. [DOI: 10.1016/j.ijfoodmicro.2010.05.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2009] [Revised: 04/15/2010] [Accepted: 05/02/2010] [Indexed: 10/19/2022]
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35
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Samapundo S, Everaert H, Wandutu JN, Rajkovic A, Uyttendaele M, Devlieghere F. The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products. Food Microbiol 2010; 28:298-304. [PMID: 21315987 DOI: 10.1016/j.fm.2010.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2009] [Revised: 04/12/2010] [Accepted: 04/21/2010] [Indexed: 11/29/2022]
Abstract
The major objective of this study was to determine the influence of the initial headspace and dissolved O(2) level and vacuum packaging on growth and diarrhoeal enterotoxin production by Bacillus weihenstephanensis on potato based ready-to-eat food products. In general, the lower the initial headspace or dissolved O(2) level the slower the maximum growth rate (μ(max), log(10) CFU g(-1) d(-1)), the longer the lag phase duration (λ, d) and the smaller the maximum population density (N(max), log(10) CFU g(-1)) became. The slowest μ(max), the longest λ and the smallest N(max) were generally found for growth under vacuum packaging. This implies shorter shelf-lives will occur at higher initial headspace or dissolved O(2) levels as the growth of B. weihenstephanensis to the infective dose of 10(5) CFU g(-1) in such atmospheres takes a shorter time. Significant consumption of dissolved O(2) only occurred when growth shifted from the lag to the exponential phase and growth generally transitioned from the exponential to the stationary phase when the dissolved O(2) levels fell below ca. 75 ppb. Diarrhoeal enterotoxin production (determined via detection of the L2 component of haemolytic BL) was similar for growth under initial headspace O(2) levels of 1-20.9%, and was only reduced when growth took place under vacuum packaging. The reduction in L2 production when growth took place under vacuum was most probably related to the low final cell densities observed under this condition. Both growth and L2 production were inhibited over a 32-day incubation period at 7 °C by 40% CO(2) irrespective of the headspace or dissolved O(2) levels. The results illustrate the importance of residual O(2) and CO(2) on the shelf-stability and safety of modified atmosphere packaged potato based ready-to-eat food products with regards to B. weihenstephanensis.
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Affiliation(s)
- S Samapundo
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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Busschaert P, Geeraerd A, Uyttendaele M, Van Impe J. Estimating distributions out of qualitative and (semi)quantitative microbiological contamination data for use in risk assessment. Int J Food Microbiol 2010; 138:260-9. [DOI: 10.1016/j.ijfoodmicro.2010.01.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2009] [Revised: 01/07/2010] [Accepted: 01/17/2010] [Indexed: 11/15/2022]
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Jacxsens L, Kussaga J, Luning P, Van der Spiegel M, Devlieghere F, Uyttendaele M. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems. Int J Food Microbiol 2009; 134:113-25. [DOI: 10.1016/j.ijfoodmicro.2009.02.018] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2008] [Revised: 01/23/2009] [Accepted: 02/15/2009] [Indexed: 11/25/2022]
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Uyttendaele M, Busschaert P, Valero A, Geeraerd A, Vermeulen A, Jacxsens L, Goh K, De Loy A, Van Impe J, Devlieghere F. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. Int J Food Microbiol 2009; 133:94-104. [DOI: 10.1016/j.ijfoodmicro.2009.05.002] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2008] [Revised: 04/17/2009] [Accepted: 05/03/2009] [Indexed: 10/20/2022]
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Luning P, Marcelis W, Rovira J, Van der Spiegel M, Uyttendaele M, Jacxsens L. Systematic assessment of core assurance activities in a company specific food safety management system. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.03.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Baert L, Debevere J, Uyttendaele M. The efficacy of preservation methods to inactivate foodborne viruses. Int J Food Microbiol 2009; 131:83-94. [DOI: 10.1016/j.ijfoodmicro.2009.03.007] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2008] [Revised: 01/26/2009] [Accepted: 03/13/2009] [Indexed: 10/21/2022]
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Habib I, Sampers I, Uyttendaele M, De Zutter L, Berkvens D. A Bayesian modelling framework to estimateCampylobacterprevalence and culture methods sensitivity: application to a chicken meat survey in Belgium. J Appl Microbiol 2008; 105:2002-8. [DOI: 10.1111/j.1365-2672.2008.03902.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Baert L, Uyttendaele M, Van Coillie E, Debevere J. The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40-8 and E. coli after a mild thermal pasteurization process of raspberry puree. Food Microbiol 2008; 25:871-4. [DOI: 10.1016/j.fm.2008.06.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2008] [Revised: 06/02/2008] [Accepted: 06/04/2008] [Indexed: 11/29/2022]
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Werbrouck H, Botteldoorn N, Ceelen L, Decostere A, Uyttendaele M, Herman L, Van Coillie E. Characterization of virulence properties of Listeria monocytogenes serotype 4b strains of different origins. Zoonoses Public Health 2008; 55:242-8. [PMID: 18454745 DOI: 10.1111/j.1863-2378.2008.01127.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
In this study, the virulence heterogeneity of Listeria monocytogenes serotype 4b strains of different origins was analysed on different levels. On one hand, the survival of L. monocytogenes strains in synthetic gastric fluid was studied. On the other hand, the pathogenic potential of strains with different inlB expression levels was analysed in an A/J mouse model for gastrointestinal listeriosis. Differences in survival capacity in gastric fluid and in in vivo virulence potential were observed between the tested strains. No clear correlation between the origin and the obtained data could be made. However, these results confirm the existence of heterogeneity in virulence potential of L. monocytogenes serotype 4b strains.
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Affiliation(s)
- H Werbrouck
- Flemish Government, Institute for Agricultural and Fisheries Research, Unit Technology and Food, Melle, Belgium.
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Rajkovic A, Uyttendaele M, Vermeulen A, Andjelkovic M, Fitz-James I, in 't Veld P, Denon Q, Vérhe R, Debevere J. Heat resistance of Bacillus cereus emetic toxin, cereulide. Lett Appl Microbiol 2008; 46:536-41. [PMID: 18363653 DOI: 10.1111/j.1472-765x.2008.02350.x] [Citation(s) in RCA: 99] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AIMS The study describes the effects of heating temperature and exposure time on the thermal stability of cereulide under different conditions (pH, presence/absence of oil phase and cereulide concentration). METHODS AND RESULTS Cereulide heat inactivation was investigated at 100, 121 and 150 degrees C under different alkaline pH values (8.6-10.6) and in the presence of oil phase (0.6-1.4%). Three different cereulide concentrations (0.5, 5 and 6 microg ml(-1)) were used. Cereulide detection was performed with computer-aided semen analyzer and with HPLC-MS. Highly alkaline pH was needed to achieve inactivation. At lower cereulide concentrations less drastic conditions were needed. Removal of alkaline buffer after the heat treatment resulted in the recovery of toxic activity. CONCLUSIONS Heat stability of cereulide has been proved to be remarkable, even at highly alkaline pH values, at all temperatures tested. The loss of activity appeared to be reversible. SIGNIFICANCE AND IMPACT OF THE STUDY The study demonstrates the inability of any heat treatment used in the food industry to inactivate cereulide. Food safety has to rely on prevention and cold chain maintenance. Cleaning practices also need to be adapted as cereulide may remain in its active form upon sterilization of used material.
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Affiliation(s)
- A Rajkovic
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bio-science Engineering, Ghent University, Ghent, Belgium
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45
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Baert L, Vandekinderen I, Devlieghere F, Van Coillie E, Debevere J, Uyttendaele M. Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce. Commun Agric Appl Biol Sci 2008; 73:97-101. [PMID: 18831252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Affiliation(s)
- L Baert
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, BE-9000 Gent, Belgium
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46
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Medina-Martínez MS, Uyttendaele M, Meireman S, Debevere J. Relevance of N-acyl-L-homoserine lactone production by Yersinia enterocolitica in fresh foods. J Appl Microbiol 2007; 102:1150-8. [PMID: 17381759 DOI: 10.1111/j.1365-2672.2006.03143.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS Determination of the food matrix impact on the potential for N-acyl-L-homoserine lactones (AHLs) production by Yersinia enterocolitica. METHODS AND RESULTS Induction and inhibition of a sensor strain and a fluorescent assay were used to investigate Y. enterocolitica AHL production in artificial media, as well as in different food extracts. All Y. enterocolitica strains tested produced AHLs in artificial media. Thin Layer Chromatography analysis of Y. enterocolitica strains indicated the production of 3-oxo-hexanoyl homoserine lactone and hexanoyl homoserine lactone. Yersinia enterocolitica produced AHL principally in fish and meat extracts. CONCLUSIONS AHL production by Y. enterocolitica was observed in products of animal origin, but were inhibited by some vegetables extracts. SIGNIFICANCE AND IMPACT OF THE STUDY This study suggests that quorum sensing systems in Y. enterocolitica is significant in foods but depends upon the type of food. Determination of physiological functions in Y. enterocolitica which are regulated by quorum sensing and their relation to the production of AHLs in foods need to be further assessed.
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Affiliation(s)
- M S Medina-Martínez
- Laboratory of Food Microbiology and Food Preservation, Ghent University, Ghent, Belgium
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47
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De Reu K, Grijspeerdt K, Heyndrickx M, Uyttendaele M, Debevere J, Herman L. Bacterial shell contamination in the egg collection chains of different housing systems for laying hens. Br Poult Sci 2007; 47:163-72. [PMID: 16641027 DOI: 10.1080/00071660600610773] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The bacterial eggshell contamination of eating eggs in different commercial housing systems; two conventional cages, one organic aviary system and one barn production, were compared. The total counts of aerobic bacteria and the total counts of Gram-negative bacteria on the shell were used to detect key points where contamination occurred and to study the progress of contamination in the egg collection and transportation chains. The key points in the chain were those where eggs accumulated on a short conveyor belt, initial shell contamination in the alternative housing systems and extra nest-boxes placed on the ground. The high bacterial load of floor eggs (>6.3 log CFU total aerobic flora/eggshell) explains why they cannot be used for eating. On average higher initial shell contamination with total counts of aerobic bacteria was found for eggs from the alternative housing systems compared to the conventional systems; respectively 5.46 compared to 5.08 log CFU/eggshell. However, initial contamination with total counts of Gram-negative bacteria on the shells was less in the alternative systems: 3.31 compared to 3.85 log CFU/shell. Initial bacterial shell contamination tended to correlate positively with the concentration of bacteria in the air of the poultry houses. Storing shell eggs, whether temporarily refrigerated or not, for 9 d or more, resulted in a decrease in bacterial eggshell contamination for both bacterial variables.
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Affiliation(s)
- K De Reu
- Ministry of the Flemish Community, Agricultural Research Centre, Department of Animal Product Quality and Transformation Technology, Melle, Belgium.
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Baert L, Uyttendaele M, Debevere J. Evaluation of two viral extraction methods for the detection of human noroviruses in shellfish with conventional and real-time reverse transcriptase PCR. Lett Appl Microbiol 2007; 44:106-11. [PMID: 17209823 DOI: 10.1111/j.1472-765x.2006.02047.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AIMS Comparison of two viral extraction methods in order to establish a sensitive and simple detection method for human noroviruses (NV) in bivalve shellfish. METHODS AND RESULTS A direct RNA extraction method and an alkaline virus elution-concentration method were tested on artificially contaminated mussels. The latter used an alkaline buffer and polyethylene glycol (PEG) to isolate and concentrate the virus particles from shellfish. In both methods Trizol was used to release RNA. The final RNA extracts were amplified and detected with conventional and real-time reverse transcriptase PCR. The direct RNA extraction method was not able to detect low inoculation levels. However, the virus elution-concentration method was more sensitive. CONCLUSIONS The alkaline elution-PEG concentration method followed by Trizol effectively removed inhibitory components and fulfilled the demands to be a useful tool for routine testing of shellfish for NV detection. SIGNIFICANCE AND IMPACT OF THE STUDY Because of the lack of standardized methods to detect NV in shellfish, many 'in-house' extraction methods are used in practice. A comparison of these methods aims to determine a simple, rapid and sensitive method that could be a candidate method for screening suspected shellfish.
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Affiliation(s)
- L Baert
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
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Medina-Martínez MS, Uyttendaele M, Demolder V, Debevere J. Effect of temperature and glucose concentration on the N-butanoyl-l-homoserine lactone production by Aeromonas hydrophila. Food Microbiol 2006; 23:534-40. [PMID: 16943048 DOI: 10.1016/j.fm.2005.09.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2005] [Revised: 09/23/2005] [Accepted: 09/23/2005] [Indexed: 10/25/2022]
Abstract
N-butanoyl-L-homoserine lactone (C4-HSL) production by Aeromonas hydrophila 519 has been established. C4-HSL production at 22 and 30 degrees C was found after 20-24 h of incubation corresponding to a population density of ca. 10(8)-10(9) cfu/ml, respectively. Reduced C4-HSL production was noted after 72 h of incubation at 12 degrees C when the culture reached ca. 10(9) cfu/ml. No C4-HSL production was detected at 37 degrees C, although a dense population was obtained. In LB broth supplemented with 0.1% and 0.5% glucose, C4-HSL production was noted whereas with 1% glucose no C4-HSL was detected although a high colony count was obtained. In the latter culture residual levels of glucose (0.65%) were found after 43 h whereas in the 0.1% and 0.5% supplemented LB, glucose was quickly consumed which may have stimulated C4-HSL production. In conclusion, the present study shows an effect of environmental conditions (temperature, glucose concentration) on the C4-HSL production and warrants further investigation to elucidate the effect of external conditions on production of AHL signal molecules to reveal the relevance of quorum sensing in, e.g. foods.
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Affiliation(s)
- M S Medina-Martínez
- Laboratory of Food Microbiology and Food Preservation, Faculty of BioScience Engineering, Ghent University, UGent, Coupure Links, 653-9000 Ghent, Belgium
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De Reu K, Grijspeerdt K, Messens W, Heyndrickx M, Uyttendaele M, Debevere J, Herman L. Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis. Int J Food Microbiol 2006; 112:253-60. [PMID: 16822571 DOI: 10.1016/j.ijfoodmicro.2006.04.011] [Citation(s) in RCA: 171] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/26/2006] [Indexed: 11/20/2022]
Abstract
Trans-shell infection routes and whole egg contamination of 7 selected bacterial strains; Staphylococcus warneri, Acinetobacter baumannii, Alcaligenes sp., Serratia marcescens, Carnobacterium sp., Pseudomonas sp. and Salmonella enteritidis, recovered from egg contents, were studied. The first objective was to correlate bacterial eggshell penetration with various eggshell characteristics and bacterial strains. An agar approach was used to assess the eggshell penetration. The second objective was to assess the contamination of whole eggs with the bacterial strains; whole intact eggs were used in this case. The intact shells of agar-filled and whole eggs were inoculated with 10(3) -10(4) cfu of the selected strains. During 3 weeks storage at 20 degrees C and 60% relative humidity, the bacterial eggshell penetration was regularly monitored. The whole egg contamination was only analyzed after 3 weeks. The eggshell characteristics such as area eggshell, shell thickness and number of pores did not influence the bacterial eggshell penetration. For each individual bacterial strain the mean cuticle deposition was lower for penetrated compared to non-penetrated eggshells. For the individual strain Carnobacterium sp. and for the global results of all strains this difference was statistical significantly. The whole egg contamination was not influenced by neither the area of the eggshell nor the porosity of the eggshell. The results of the agar approach indicate that the Gram-negative, motile and non-clustering bacteria penetrated the eggshell most frequently; Pseudomonas sp. (60%) and Alcaligenes sp. (58%) were primary invaders followed by S. enteritidis (43%). All selected strains were able to penetrate; penetration was observed most frequently after ca. 4-5 days. Particularly S. enteritidis was a primary invader of whole eggs: the membranes and/or the content of 32% of the whole eggs was contaminated. The remaining bacterial eggshell contamination with the selected strain was determined after 3 weeks storage. Penetrated eggshells and contaminated whole eggs showed a significantly higher bacterial contamination on the eggshell compared to non-penetrated eggshells and non-contaminated whole eggs respectively (global results of all strains). The influence of hen age on bacterial eggshell penetration and egg content contamination was not significant. While the agar approach is suitable to study the influence of the eggshell characteristics on the bacterial eggshell penetration, the intact egg approach gives an estimation of the penetration of the shell followed by the probability of survival and migration in whole eggs.
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Affiliation(s)
- K De Reu
- Department of Animal Product Quality and Transformation Technology, Agricultural Research Centre-Ghent, Ministry of the Flemish Community, Brusselsesteenweg 370, 9090 Melle, Belgium.
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