tag:blogger.com,1999:blog-349261522024-03-20T22:08:13.388-07:00FOOD SAFETYFood safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.” Unknownnoreply@blogger.comBlogger466125tag:blogger.com,1999:blog-34926152.post-46762422078088172024-03-20T22:07:00.000-07:002024-03-20T22:07:21.644-07:00Safeguarding Against Foodborne IllnessesWith the recent surge in food contamination scares, food safety has rightfully become a paramount concern. Fortunately, adhering to some simple safety measures can significantly diminish the risk of falling victim to foodborne illnesses.<br /><br />First and foremost, maintaining cleanliness is crucial. Regular handwashing is imperative, particularly before and after handling food. The American Dietetic Association emphasizes that nearly half of all instances of food sickness could be prevented through more frequent handwashing during food preparation. Ensuring the use of liquid or clean bar soap and washing hands vigorously for 10 to 15 seconds are essential practices.<br /><br />Additionally, proper hygiene extends to kitchen surfaces, utensils, and cutting boards. These should be washed thoroughly with hot, soapy water, both before and after use. Anti-bacterial cleaners can be employed for extra precaution.<br /><br />Rinsing fruits and vegetables under running water, and where possible, scrubbing with a clean brush, is crucial for removing contaminants. However, it's important not to wash meat or poultry, as this can spread bacteria. Furthermore, maintaining separate plates for cooked and uncooked foods, and using disposable paper towels for cleaning up meat juices, helps prevent cross-contamination.<br /><br />Effective heating of food is another vital aspect of food safety. Ensuring that food is cooked to the appropriate temperature is essential for killing harmful bacteria. The use of a food thermometer is recommended, as visual indicators of doneness can be misleading. Refrigeration is also critical, with raw meat and poultry needing immediate refrigeration, and leftovers needing to be consumed within 3-4 days.<br /><br />Furthermore, defrosting food properly, preventing cross-contamination, and replacing cutting boards with cracks are additional measures to mitigate the risk of foodborne illnesses. When dining out, it's advisable to avoid rare meat and opt for establishments that maintain cleanliness and display safety inspection certificates.<br /><br />Street food should be approached cautiously, with attention paid to the cleanliness and activity of vendors. Avoiding damaged fruits and refraining from purchasing citrus fruits or melons from street vendors can also reduce risks.<br /><br />In conclusion, safeguarding against foodborne illnesses involves a combination of cleanliness, proper cooking techniques, and vigilant food handling practices. By adhering to these guidelines, individuals can significantly reduce their risk of falling ill due to contaminated food, ensuring their health and well-being.<br /><i>Safeguarding Against Foodborne Illnesses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kN7jS1S0T_JtrHxPYuyK0vDgxGpnjZnBTxu3iXvS0PKWEqyTbPhYIpQtHULZZZJaXLtKdlCL1CJjQkBLXxI6jpfOFlMHgJxMOQA7Csfn4oS5d9ViafdKxTjlZwdT2VSh8vTPqkmEyMMfR8Q0sBYKJpe9Nwz0FkiAYwzWL6VNi2UMilUmDHYA/s592/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="592" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kN7jS1S0T_JtrHxPYuyK0vDgxGpnjZnBTxu3iXvS0PKWEqyTbPhYIpQtHULZZZJaXLtKdlCL1CJjQkBLXxI6jpfOFlMHgJxMOQA7Csfn4oS5d9ViafdKxTjlZwdT2VSh8vTPqkmEyMMfR8Q0sBYKJpe9Nwz0FkiAYwzWL6VNi2UMilUmDHYA/w396-h336/1.jpg" width="396" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-49747938994236053222024-03-10T20:26:00.000-07:002024-03-10T20:49:01.380-07:00Botulism Transmission: Food Sources and Symptoms Clostridium botulism, a bacterium notorious for causing the potentially fatal illness known as botulism, finds its transmission primarily through certain food sources. The most common conduit for this pathogen is via home-canned foods with low acid content, including staples like asparagus, green beans, beets, and corn. These items, when improperly canned, provide an ideal environment for the growth and proliferation of Clostridium botulism due to their low oxygen levels.<br /><br />Moreover, the anaerobic nature of Clostridium botulism allows it to thrive in environments with little to no oxygen, making sealed containers an inviting habitat for its growth. Interestingly, even seemingly unconventional sources such as chili peppers, tomatoes, and improperly handled baked potatoes wrapped in aluminum foil have been implicated in outbreaks of the disease. This highlights the adaptability and resilience of this bacterium in various food matrices.<br /><br />Clostridium botulism is a spore-forming organism capable of producing a potent neurotoxin that interferes with the release of acetylcholine, a neurotransmitter essential for muscle function. Upon exposure to the toxin, individuals may develop symptoms of botulism, typically characterized by a symmetric descending paralysis. Initial manifestations often include dysarthria, diplopia, dysphonia, or dysphagia, which may progress to more severe neurological symptoms.<br /><br />The neurological symptoms of foodborne botulism are diverse and can easily be mistaken for other conditions, particularly in older individuals or children. Common manifestations include double vision and drooping eyelids, slurred speech, dry mouth, difficulty swallowing, and weakness in muscles, including those involved in respiration.<br /><br />The onset of symptoms typically occurs within 18 to 36 hours after consuming contaminated food, although it can range from as few as 6 hours to as long as 10 days post-exposure. In severe cases, patients may experience respiratory failure and paralysis, necessitating urgent medical intervention. Treatment for advanced botulism cases often involves the use of ventilators or breathing machines to support respiratory function.<br /><br />Given the serious implications of botulism, every case is considered a public health emergency. In the event of a suspected case, prompt notification of the local state health department is imperative to facilitate timely intervention and prevent further spread of the disease. Effective surveillance and stringent food safety measures are essential in mitigating the risk of botulism outbreaks and safeguarding public health.<br /><i>Botulism Transmission: Food Sources and Symptoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6bOfS0rIWLfF8rgln6IHDbzH9MG0DVGOTZYwCaaWF3VHIDt48P_WVrnQ1XwJOsmYMoVnw1Eyo19IkZhqvgAhLjYj7ttLmN02hO4RmdbqdBF-JU136Ny6RXAyfjDarmCmYuVrQ40S7IKOsDRHTYWGqeiK7nMhF8pYL9JDyV9jdbo-M3fNCjcB/s928/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="824" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6bOfS0rIWLfF8rgln6IHDbzH9MG0DVGOTZYwCaaWF3VHIDt48P_WVrnQ1XwJOsmYMoVnw1Eyo19IkZhqvgAhLjYj7ttLmN02hO4RmdbqdBF-JU136Ny6RXAyfjDarmCmYuVrQ40S7IKOsDRHTYWGqeiK7nMhF8pYL9JDyV9jdbo-M3fNCjcB/w358-h403/1.jpg" width="358" /></a></div> </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-52074685872685769372024-02-29T18:15:00.000-08:002024-02-29T18:25:54.769-08:00Botulism: Deadly Toxin DangersBotulism, a rare yet potentially fatal illness, poses a significant threat due to its effects on the nerves, leading to paralysis and respiratory failure if left untreated. This toxin manifests in three primary forms: foodborne botulism, wound botulism, and infant botulism, each with distinct causative factors and pathways of transmission.<br /><br />Foodborne botulism arises from ingesting foods contaminated with the botulism toxin. This form poses a particular danger as it can affect numerous individuals exposed to a single contaminated source. Common culprits include home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. Furthermore, unusual sources like chili peppers, tomatoes, and improperly handled baked potatoes wrapped in aluminum foil have also been implicated in outbreaks.<br /><br />Wound botulism occurs when the botulism toxin is produced from a wound infected with <i>Clostridium botulinum</i>, a spore-forming anaerobic bacterium. Unlike foodborne botulism, which primarily affects those who ingest contaminated foods, wound botulism typically afflicts individuals with open wounds that become infected with the bacterium.<br /><br />Infant botulism, on the other hand, stems from the ingestion of <i>C. botulinum </i>spores, which then germinate and release toxin within the infant's intestines. This form is often associated with honey consumption in infants under one year of age, as honey may contain spores capable of causing illness in immature digestive systems.<br /><br />Despite its infrequency, botulism can be deadly if not promptly diagnosed and treated. U.S. healthcare providers report an average of 110 cases of food, infant, and wound botulism to the Centers for Disease Control and Prevention (CDC) annually, with approximately 10 to 30 outbreaks of foodborne botulism recorded each year. The urgency of treatment is underscored by the paralysis and respiratory failure that can rapidly ensue if the toxin is allowed to progress unchecked.<br /><br /><i>Clostridium botulinum,</i> the bacterium responsible for producing the botulism toxin, thrives in anaerobic conditions, making it particularly resilient in sealed containers. This characteristic enables its survival and growth in improperly processed or stored foods, facilitating its transmission to unsuspecting consumers.<br /><br />In conclusion, botulism represents a formidable threat to public health, characterized by its ability to induce paralysis and respiratory distress if untreated. Understanding the diverse forms of botulism, their transmission routes, and the importance of swift intervention is crucial in mitigating the impact of this potentially deadly illness.<br /><i>Botulism: Deadly Toxin Dangers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipazNxBLomEgfnTyUgpNhgk-g6dsaqUeR-owoBZwNeBVdZDIu8McF943vvyQ7hEneP-4WVb2PzgR9Yhbv2vlDsr3r6F9qt3EtD1BHTWpE-engbaqHwxl4yzPf31wo9ogFKoEAkZcvedUyunCaGDeHjUgVYL4IbNqmicCh_B8T8-zGwfLBDK6Xf/s476/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="476" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipazNxBLomEgfnTyUgpNhgk-g6dsaqUeR-owoBZwNeBVdZDIu8McF943vvyQ7hEneP-4WVb2PzgR9Yhbv2vlDsr3r6F9qt3EtD1BHTWpE-engbaqHwxl4yzPf31wo9ogFKoEAkZcvedUyunCaGDeHjUgVYL4IbNqmicCh_B8T8-zGwfLBDK6Xf/s320/3.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-82529502062491091022024-02-19T08:56:00.000-08:002024-02-19T09:30:17.150-08:00Botulism: Understanding a Rare but Serious IllnessBotulism is a rare but extremely serious illness caused by the potent Botulism toxin, produced by the bacterium <i>Clostridium Botulism</i>. The term "botulism" originates from the Latin word 'botulus,' meaning sausage, due to its initial association with contaminated sausages.<br /><br />Historical records reveal significant incidents of botulism outbreaks, highlighting its deadly nature. One such event occurred in Wildbad, Germany, in 1793, where thirteen people fell ill after consuming blood sausage. Symptoms included severe nausea, vomiting, slurred speech, and partial paralysis, resulting in the tragic death of six victims, leaving a poignant mark in medical history.<br /><br />Similarly, in Ellezelles, Belgium, in 1895, botulism affected a group of amateur musicians. Thirty-four individuals were affected, showing symptoms similar to those in the Wildbad incident. Unfortunately, three people died from the illness, emphasizing the persistent threat posed by this toxin.<br /><br />Understanding how the Botulism toxin works is crucial. The toxin targets nerves, disrupting their function and potentially leading to paralysis and respiratory failure. Timely intervention is essential to mitigate its catastrophic effects, highlighting the importance of early detection in suspected cases.<br /><br />In conclusion, botulism remains a rare but serious concern, with historical cases serving as poignant reminders of its dangerous potential. The severity and rarity of this disease necessitate heightened awareness and strong preventive measures. Through vigilance, education, and prompt action, we can strive to protect against the dangers of botulism and safeguard public health.<br /><i>Botulism: Understanding a Rare but Serious Illness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnXvEr6n8Y7NTYrjUnLZMZ2qCPSXJpiXOfdsSjrZZzz95Yj0WTEZ5ZmqUOyz_Tb4FtSl_p8eync5WuGhP0soYOpTs5p7DyrEIBT2Nj75f4C6hwrymkHYNRIHolibSHGo8HfaW62v_tHq16dQfWcOMyvCx1aNm_N0Mm9YdkNishYWoOzrN-FSa/s258/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="239" data-original-width="258" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnXvEr6n8Y7NTYrjUnLZMZ2qCPSXJpiXOfdsSjrZZzz95Yj0WTEZ5ZmqUOyz_Tb4FtSl_p8eync5WuGhP0soYOpTs5p7DyrEIBT2Nj75f4C6hwrymkHYNRIHolibSHGo8HfaW62v_tHq16dQfWcOMyvCx1aNm_N0Mm9YdkNishYWoOzrN-FSa/s1600/1.jpg" width="258" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-43741724848091785682024-02-10T05:02:00.000-08:002024-02-10T05:02:08.617-08:00Acrylamide Risks in FoodIn 1997, a groundbreaking study conducted by researchers from Stockholm University in Sweden sent shockwaves through the scientific community. The study focused on tunnel workers who were extensively exposed to acrylamide, a compound primarily used in the production of polymers and water sealants. What emerged from their research was not just a revelation about occupational hazards but an alarming discovery about acrylamide's presence in everyday foods.<br /><br />The initial investigation revealed elevated levels of acrylamide not only in those workers directly exposed to the compound but also in their unexposed counterparts. This led the researchers to delve deeper, ultimately uncovering that the primary source of acrylamide was the workers' dietary intake. This pivotal finding marked the beginning of a journey toward understanding the pervasive presence of acrylamide in our food supply.<br /><br />By April 2002, the Swedish Food Safety Agency made a pivotal disclosure: acrylamide is generated during the cooking of starchy foods at high temperatures, such as frying or baking. This revelation sent shockwaves through the culinary world and prompted widespread concern among consumers and health professionals alike.<br /><br />Acrylamide, a seemingly straightforward molecule, can emerge in heated foods through complex mechanisms involving the interplay of carbohydrates, proteins, amino acids, lipids, and potentially other minor constituents. Recent research has shed further light on this process, confirming that the Maillard reaction, responsible for generating browning and flavor alterations during high-temperature cooking, is a key driver of acrylamide formation. This reaction involves the interaction of amino acids with reducing sugars present in starchy foods, with asparagine amino acid and the reducing sugars glucose and fructose playing pivotal roles in acrylamide formation.<br /><br />The ubiquity of acrylamide in our food supply is concerning. It has been identified in various foods, ranging from popular snacks like potato chips and French fries to baked goods such as cookies, processed cereals, and bread. This widespread presence underscores the significant dietary exposure to acrylamide faced by consumers on a daily basis.<br /><br />The health implications of acrylamide consumption are profound. In addition to its established role in inducing cancer in animals, acrylamide has been linked to neurological harm and potential reproductive effects in humans. While there may be debates about the magnitude of these risks, the classification of acrylamide as a genotoxic carcinogen underscores the need for a cautious approach.<br /><br />Public health and food safety authorities are grappling with the challenge of balancing scientific evidence with the need to protect consumers. While some argue that there may be an overestimation of the risks associated with acrylamide in food, others advocate for adopting a precautionary principle, presuming that there is no safe threshold for acrylamide exposure.<br /><br />In conclusion, the issue of acrylamide risks in food is complex and multifaceted. From its origins in occupational settings to its pervasive presence in our diets, acrylamide represents a significant public health concern. As we continue to unravel the mechanisms of its formation and assess its health implications, a cautious approach is warranted to ensure the safety and well-being of consumers worldwide.<br /><i>Acrylamide Risks in Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2BAZgl-zadIN_gIe90fLKApw-e66YTqJxTshfZmCtlNgufkKtR3mG9Bz_7gvuaj12229xQN9bqcvC0Beua78-VcL2hjebDEsJrnrU-Pjskcm6detfKqg2fZY6xo5gqNteX7c9G5eCcVCmVXIURDcXtUoGWjZGlKu-8eDxsMtaPZjIPwpislH/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="640" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2BAZgl-zadIN_gIe90fLKApw-e66YTqJxTshfZmCtlNgufkKtR3mG9Bz_7gvuaj12229xQN9bqcvC0Beua78-VcL2hjebDEsJrnrU-Pjskcm6detfKqg2fZY6xo5gqNteX7c9G5eCcVCmVXIURDcXtUoGWjZGlKu-8eDxsMtaPZjIPwpislH/w418-h312/1.jpg" width="418" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-64074093545089812342024-01-17T07:47:00.000-08:002024-01-17T07:47:24.580-08:00Staphylococcus Toxin Food SafetyThe typical progression of the disease involves a swift onset of symptoms such as nausea, vomiting, and abdominal cramping. <i>Staphylococcus aureus</i> bacteria-produced toxins, primarily present in contaminated foods, act as the causative agent.<br /><br />Diarrhea is a prevalent symptom for most individuals, typically manifesting between 30 minutes to 8 hours after consuming items containing Staph toxin. The symptoms generally endure for about two days.<br /><br />While the reported instances of this disorder are relatively limited, the actual number is likely higher due to underreporting. This underreporting is linked to the brief duration of the illness and the generally mild nature of the symptoms.<br /><br />To reduce the risk of contracting this illness, it is advisable to maintain hot foods at a temperature of 140°F or higher and cold foods at 40°F or lower. Furthermore, it is recommended to store cooked food in wide, shallow containers and refrigerate it within 2 hours (or 1 hour in temperatures exceeding 90°F).<br /><i>Staphylococcus Toxin Food Safety<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwA-v7MrUQrHIFwtDiVJjGbw-ebLPCuuS4-OwV5P_fYyVNGpb-dhLqCtmqFmK1QAZ_sPzQiDqAC2k-FO_AJwGlOPqrb34HBd2SwM64adnDu1CnP87Fx3ziWKh2JxhPNWFqnuSu_OTiQCJbdTzBs7Owq8vL4tXDrX214WhRblbcYP3aVXakxhZ/s485/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="439" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwA-v7MrUQrHIFwtDiVJjGbw-ebLPCuuS4-OwV5P_fYyVNGpb-dhLqCtmqFmK1QAZ_sPzQiDqAC2k-FO_AJwGlOPqrb34HBd2SwM64adnDu1CnP87Fx3ziWKh2JxhPNWFqnuSu_OTiQCJbdTzBs7Owq8vL4tXDrX214WhRblbcYP3aVXakxhZ/s320/1.jpg" width="290" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-25462621267450391862024-01-05T03:08:00.000-08:002024-01-05T03:08:40.213-08:00Chill Injury in ProduceIronically, the refrigeration of numerous fruits and vegetables can compromise their quality, potentially accelerating their deterioration. This phenomenon, known as postharvest chilling injury, significantly affects produce from tropical and subtropical regions, resulting in economic losses and postharvest waste. Plants from tropical or subtropical climates are especially susceptible, exhibiting symptoms such as purple or reddish discoloration and wilting in leaves affected by chilling.<br /><br />Certain fruits and vegetables, such as peaches, bananas, mangoes, and zucchini, lack resistance to chilling injury. Prolonged storage at low temperatures can visibly display symptoms of chilling injury in these items, including surface lesions, internal discoloration, tissue water soaking, abnormal ripening, and increased susceptibility to decay organisms like Alternaria. The maturity of crops at harvest also plays a role in the susceptibility to chilling injury in products like tomatoes, honeydew melons, and peppers, leading to significant economic losses.<br /><br />Low temperatures can cause two types of injury in vegetables. Chilling injury occurs in susceptible species at temperatures above freezing but below a critical threshold, while freezing injury involves the formation of ice crystals within the tissue. Some species have a greater likelihood of recovering from freezing and thawing compared to others.<br /><i>Chill Injury in Produce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvJJ2zIoyzco8GZKfmPZQHYWbBBTQTnocXMEuMQkg3aCSQEgxB1YHfRQaw3G58q61O2sghUd6F44FwkbdEynDp_C46lFfikdLwmaZkN0opmvK2-wVHGLh2zdyulfSiz6Wo0n6FsJvuCsjSuC3iES3nD2GsbxLsFA3zDI2JtooX9vIb4Do9ucC/s874/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="874" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvJJ2zIoyzco8GZKfmPZQHYWbBBTQTnocXMEuMQkg3aCSQEgxB1YHfRQaw3G58q61O2sghUd6F44FwkbdEynDp_C46lFfikdLwmaZkN0opmvK2-wVHGLh2zdyulfSiz6Wo0n6FsJvuCsjSuC3iES3nD2GsbxLsFA3zDI2JtooX9vIb4Do9ucC/w399-h300/1.jpg" width="399" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-32787364899168968232023-12-24T19:53:00.000-08:002023-12-24T19:53:38.501-08:00Mycotoxin Zearalenone in CropsMycotoxins, natural byproducts produced by diverse fungi, constitute a unique class of food contaminants. Unlike artificial contaminants such as residues from veterinary drugs, pesticides, and environmental pollutants, mycotoxins pose a challenge for control due to their inherent occurrence and reliance on climatic conditions.<br /><br />One specific mycotoxin, Zearalenone, exhibits estrogenic properties and is produced by various Fusarium species that colonize cereal grains both in the field and during storage. Fusarium species can infect a variety of small grain cereals, including wheat, barley, oat, and maize, with prevalence influenced by factors like crop type, geographic location, and environmental conditions. While maize is a common host, Zearalenone can also be present in other crops such as wheat, barley, sorghum, and rye.<br /><br />Fungal infection adversely affects the quality and yield of seed grain, resulting in significant economic consequences. It is estimated that around 25% of global cereal production and approximately 20% of overall plant production may be tainted by mycotoxins, with contamination levels subject to variations based on local weather conditions.<br /><br />Zearalenone, categorized as a phenolic resorcylic acid lactone, can manifest in four hydroxyl derivatives. Despite its low acute toxicity, Zearalenone has been identified as hepatotoxic, immunotoxic, and carcinogenic to various mammalian species. It is predominantly produced by specific Fusarium species such as <i>F. graminearum,</i> F. culmorum, <i>F. cerealis</i>,<i> F. equiseti,</i> and <i>F. semitectum,</i> often occurring simultaneously with deoxynivalenol.<br /><br />The significance of Zearalenone lies in its ability to bind to the estrogen receptor, exerting a profound influence on the reproductive systems of numerous animal species. Maize, especially from regions like Canada, England, France, Russia, the United States, and Yugoslavia, has frequently been linked to instances of hyperestrogenism in farm animals, particularly swine, attributable to the presence of Zearalenone.<br /><i>Mycotoxin Zearalenone in Crops</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-68633694340395586892023-10-31T21:57:00.008-07:002023-10-31T21:57:56.333-07:00Staphylococcus aureus Contamination in Food<i>Staphylococcus aureus </i>(Staph) food poisoning is a digestive disorder caused by the ingestion of food contaminated with toxins produced by the <i>Staphylococcus aureus</i> bacterium.<br /><br />Food can be compromised when individuals harboring <i>Staphylococcus aureus</i> bacteria on their skin fail to practice proper hand hygiene before coming into contact with food. If such food is left at room temperature or inadequately cooked, it can create conditions for the bacteria to multiply, leading to toxin production.<br /><br />While cooking effectively eliminates Staph bacteria, the toxins remain unaffected and maintain their potential to induce illness.<br /><br />To prevent food contamination, it is crucial to follow robust food safety measures, including regular handwashing, the use of gloves when handling food, and the separation of areas where raw and cooked items are processed.<i><br />Staphylococcus aureus Contamination in Food</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-32104698530495656792023-08-07T01:34:00.005-07:002023-08-07T01:35:31.666-07:00Staphylococcus aureus and food safety <i>Staphylococcus aureus</i>, a Gram-positive bacterium lacking spores and taking on a spherical form, is a member of the<i> Staphylococcus </i>genus. This group comprises 32 species and subspecies and includes <i>S. aureus</i>, which produces staphylococcal enterotoxin and is primarily responsible for causing staphylococcal food poisoning.<br /><br />Roughly 25% of both humans and animals carry <i>Staphylococcus </i>on their skin and within their nasal passages. Normally, it remains harmless in healthy individuals. Nevertheless, <i>Staphylococcus</i> has the capability to produce toxins that can trigger food poisoning.<br /><br />People who harbor <i>Staphylococcus</i> can introduce contamination to food through inadequate hand hygiene while handling it. If food becomes tainted with <i>Staphylococcus</i>, the bacteria can multiply within it and release toxins, resulting in illness for those who consume it.<br /><br />The contamination of <i>Staphylococcus aureus </i>is mainly associated with the improper handling of cooked or processed foods. This is often followed by suboptimal storage conditions that encourage the growth of <i>S. aureus</i> and the development of its enterotoxin.<br /><br /><i>S. aureus</i> is also commonly found in food animals. Dairy cattle, sheep, and goats, especially when dealing with subclinical mastitis, pose as potential sources of milk contamination. Moreover, air, dust, and surfaces that come into contact with food can also serve as means of transmitting <i>S. aureus</i> to consumables.<br /><br />Staphylococcal food poisoning occurs when individuals consume food containing pre-formed staphylococcal enterotoxin. Various staphylococcal enterotoxins exist; notably, enterotoxin A is most frequently connected to cases of staphylococcal food poisoning. Enterotoxins D, E, and H, as well as to a lesser degree B, G, and I, have also been linked to instances of staphylococcal food poisoning.<br /><br />Food items often associated with staphylococcal intoxication encompass meats and meat products, preparations involving poultry and eggs, dairy products like milk, salads, bakery goods, especially cream-filled pastries and cakes, and fillings for sandwiches.<br /><i>Staphylococcus aureus and food safety<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxYoMm1tBDEP1wly13CWCgY0-BOcu-012E3B64kJlDA7RskqiTy4iJsxei-iyMP7x_ksjSktr8PLm6pdhpZEO0R3pXOwVMu7up5L-k1jv7jt-OBqEX6CbF6i3hhDJSzNPau4hF-Dc8nBjBv4hb91yy7GuxEmdxkt7ovOYvWZzaJ4oWcvckha2/s633/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="591" data-original-width="633" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxYoMm1tBDEP1wly13CWCgY0-BOcu-012E3B64kJlDA7RskqiTy4iJsxei-iyMP7x_ksjSktr8PLm6pdhpZEO0R3pXOwVMu7up5L-k1jv7jt-OBqEX6CbF6i3hhDJSzNPau4hF-Dc8nBjBv4hb91yy7GuxEmdxkt7ovOYvWZzaJ4oWcvckha2/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-7538731366634964722023-07-10T00:01:00.004-07:002023-07-10T00:01:28.761-07:00Food-borne illness: Causes and symptoms Foodborne illness occurs when contaminated food or drink is consumed, leading to a range of illnesses caused by disease-causing microbes or pathogens. Unsafe food that contains harmful bacteria, viruses, parasites, or chemical substances can result in more than 200 diseases, spanning from diarrhea to cancers.<br /><br />The majority of foodborne diseases stem from infections caused by various bacteria, viruses, and parasites. Chemical contamination can lead to acute poisoning or long-term diseases like cancer. These illnesses can have enduring consequences, including disability and death.<br /><br />The five primary types of foodborne illnesses are Norovirus, Salmonella (non-typhoidal), Clostridium perfringens, Campylobacter, and Staphylococcus aureus. Certain foodborne germs have developed antimicrobial resistance, enabling them to withstand drugs intended to eliminate them. As a result, these germs can persist and proliferate.<br /><br />Foods associated with foodborne illness encompass raw animal products, fruits and vegetables, raw sprouts, unpasteurized fruit juices or cider, and any food that has come into contact with an individual who is experiencing vomiting or diarrhea.<br /><br />Typical symptoms of foodborne illness include diarrhea, vomiting, abdominal cramps, nausea, fever, joint/backaches, and fatigue. It's important to note that what some refer to as the "stomach flu" may actually be a foodborne illness caused by a pathogen (such as a virus, bacteria, or parasite) present in contaminated food or drink.<br /><br />To prevent foodborne illness, the FDA recommends the following practices:<div>*Minimize cross-contamination.<br />*Adhere to proper handwashing techniques.<br />*Maintain a clean kitchen environment.<br /><i>Food-borne illness: Causes and symptoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcNFBLYNoFIWm6rZgg1fQzSrz2wOKamioYvP3KOhABcNOpWSnbKo7AXxA1lcXCLKagw-kRwSiYjss230-gr-amxrG2j3tjD6JkgsCZATv4p5lGP4kn2eJOayxFgzL4uvMEFpyiUKokr6Z5YuW38gt35kRjSRsAsp6MlCa0H38YhdxCHzpTQn2/s682/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="682" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcNFBLYNoFIWm6rZgg1fQzSrz2wOKamioYvP3KOhABcNOpWSnbKo7AXxA1lcXCLKagw-kRwSiYjss230-gr-amxrG2j3tjD6JkgsCZATv4p5lGP4kn2eJOayxFgzL4uvMEFpyiUKokr6Z5YuW38gt35kRjSRsAsp6MlCa0H38YhdxCHzpTQn2/w406-h311/1.jpg" width="406" /></a></div> </i></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-65101855033881665062023-06-22T19:35:00.006-07:002023-06-22T19:36:18.296-07:00Freezing injuryBoth freezing injury and chilling injury are low temperature injuries, but for freeze damage to occur, the product must be below its freezing point. <br /><br />Freezing injury results when ice crystals form in the tissues of fruits or vegetables. It is damage that occurs to plant tissues when temperatures are below 32 °F (0 °C). Pure water freezes at 32 °F, however, water in plant tissue has dissolved salts (ex. plant sap), which freezes at temperatures a few degrees below 32 °F. <br /><br />Freezing temperatures can damage plants by rupturing plant cells as ice crystals form and rapid changes in temperatures occur. Freezing injury may take place in a few hours and in spots or throughout the commodity. Tissues injured by freezing generally look as if they were soaked in water. <br /><br />Freezing injury symptoms include tissue browning, blackening, wilting or curling of leaves and stems. It is important to take note that younger plant tissue is more vulnerable to freezing than more mature tissue. <br /><br />Refrigeration (cooling) is the total process of reducing the temperature of a food and maintaining that temperature during storage, transport, and retailing. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules do not have time to form into the characteristic six-sided snowflake. <br /><br />Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions.<br /><b>Freezing injury<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTbSUJ9CyBl7Sk2L3hZf72ohi7_aeRXz48ZfH514vD0m1qEMP9OGxkRvvoRFUg1GaL2KpTVE7pZfXhQ6nLz9o-2QcnlwwD1TfTkg_kFL8qk3qx5-qFvojyXrOk34CPcqe0IzqWseuPOtIM2nPOVxd4KoNBxxp_jCiUbXUi_wOTnIH7QlBsfXf/s433/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="291" data-original-width="433" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTbSUJ9CyBl7Sk2L3hZf72ohi7_aeRXz48ZfH514vD0m1qEMP9OGxkRvvoRFUg1GaL2KpTVE7pZfXhQ6nLz9o-2QcnlwwD1TfTkg_kFL8qk3qx5-qFvojyXrOk34CPcqe0IzqWseuPOtIM2nPOVxd4KoNBxxp_jCiUbXUi_wOTnIH7QlBsfXf/w431-h289/1.jpg" width="431" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-11096054700533031342023-05-26T20:22:00.006-07:002023-05-26T20:22:40.515-07:00Thermization processThermal processing can be defined as the combination of temperature and time in order to reduce or destroy microbial activity, reduce or destroy enzyme activity and to produce physical or chemical changes to make the food meet a certain quality standard. <br /><br />According to the EU regulations, thermization is a sub-pasteurization treatment, performed under mild conditions (i.e., 57–68 °C for no less than 15 s in a heat exchanger), so as to guarantee the preservation of phosphatase activity and, consequently, part of the indigenous microbiota. <br /><br />Thermization targets pathogenic bacteria while leaving the good bacteria in the product. The low temperatures do not alter the structure and taste of the product. It is used as a pre-pasteurization treatment of raw milk to safeguard milk quality during prolonged storage in insulated silos. <br /><br />The process is also used as a post-pasteurization treatment of dairy products. The treatment always causes the elimination of psychrotrophic bacteria and the reduction of total bacterial count, enabling thermized milk to be stored for up to 3 days longer at 8 °C. <br /><br />Psychrotrophic bacteria grow at less than 7°C. Common species in cold stored milk, which is the storage norm in most jurisdictions, are Micrococcus, Bacillus, Staphylococcus, Pseudomonas, Flavobacterium, and coliforms.<br /><b>Thermization process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcddCVQw9Qdx0d_9UWNhEw6hr3XctTZEEV0XevY3sAq-LYTjAvDvwmeNiJkSMueikLSY-eYdP68BYV2jYpI7KFSEIF31AEGz6LtVHStu4arFXLFWMaC64Hx47_wEdUjes5wZhCei9ejLBaHsg0zLMcavFm_SrDJIo07yYOW9aKNGxFb0HQA/s534/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="269" data-original-width="534" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcddCVQw9Qdx0d_9UWNhEw6hr3XctTZEEV0XevY3sAq-LYTjAvDvwmeNiJkSMueikLSY-eYdP68BYV2jYpI7KFSEIF31AEGz6LtVHStu4arFXLFWMaC64Hx47_wEdUjes5wZhCei9ejLBaHsg0zLMcavFm_SrDJIo07yYOW9aKNGxFb0HQA/w441-h222/1.jpg" width="441" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-50255253447829632302023-05-02T22:02:00.003-07:002023-05-02T22:02:10.850-07:00Ethylene oxide in foodThe primary use of ethylene oxide is as an intermediate ingredient in the further manufacture of industrial products (e.g., polyester). Ethylene oxide also has applications as a sterilizing agent in healthcare and as a fumigant pesticide in agriculture. <br /><br />Ethylene oxide is used in the production of several authorized food additives and may be present as an impurity in low amounts in the final product. It is a processing aid used to disinfect herbs and spices <br /><br />Vanilla (flavoring) and locust gum (thickener and stabilizer) are agricultural products which may be used in very small quantities (<1%) in the production of ice cream. Traces of ethylene oxide in fumigated locust gum and vanilla pods may carry into the finished ice cream products. <br /><br />However, the use of ethylene oxide on foods is being phased out worldwide, due to health concerns associated with residues that may remain in foods until they are consumed. <br /><br />Ethylene oxide is a colorless, highly flammable, very reactive gas with a sweet odor that kills bacteria, viruses, and fungi. It is converted in the environment and in crops to 2-chloroethanol, among other things. The acute (short-term) effects of ethylene oxide in humans consist mainly of central nervous system depression and irritation of the eyes and mucous membranes. Chronic (long-term) exposure to ethylene oxide in humans can cause irritation of the eyes, skin, nose, throat, and lungs, and damage to the brain and nervous system. <br /><br />Ethylene oxide has mutagenic and carcinogenic properties and can therefore be genotoxic or carcinogenic.<br /><b>Ethylene oxide in food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu-eHIBL-eZW5Jln2S_XZyXz_eDsf-J28rrTya_pwV58EQ9n10KouW5K362fOa2JFPx57m0GsEsQtPn_NqC74GSDOa8m20z4aOIscxUPhLzWBML_3721Id4Eg8mEu1rA2FUyT3U-7XECPDBCdEaFWbN89Y76R4R7X6qqGe5Ix5r72w3lJTA/s1157/2023-05-03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="1157" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibu-eHIBL-eZW5Jln2S_XZyXz_eDsf-J28rrTya_pwV58EQ9n10KouW5K362fOa2JFPx57m0GsEsQtPn_NqC74GSDOa8m20z4aOIscxUPhLzWBML_3721Id4Eg8mEu1rA2FUyT3U-7XECPDBCdEaFWbN89Y76R4R7X6qqGe5Ix5r72w3lJTA/w457-h326/2023-05-03.png" width="457" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-43506426711612361042023-04-04T22:41:00.003-07:002023-04-04T22:41:28.700-07:00Food-borne intoxicationsFoodborne illness any illness resulting from the consumption of contaminated food. Foodborne illnesses classified into:<br />-Food borne infections and<br />-Food borne intoxications <br /><br />Food intoxication refers to the ingestion of food containing preformed bacterial toxins which are produced as a result of bacterial growth in the food, including bacterially produced exotoxins, which can happen even when the microbe that produced the toxin is no longer present or able to cause infection. <br /><br />Food borne intoxications can be classified into:<br />-Bacterial intoxications<br />-Fungal intoxications<br />-Chemical intoxication<br />-Plant toxicants<br />-Poisonous animals <br /><br />Any person can get this intoxication, which is widespread and relatively frequent. About 25% of U.S. population is carriers of <i>Staphylococcus aureu</i>s. <br /><br />Food-borne intoxications are caused due to:<br />*Naturally occurring toxins in some foods including: Lathyrism (β-oxalylamino-alanine), Endemic ascites (Pyrrolizidinealkaloids)<br />*Toxins produced by certain bacteria including: Botulism, Staphyloccal toxins<br />*Toxins produced by some fungi including: Aflatoxin, Ergot, Fusarium toxins<br />*Due to toxins produced by some algae like, Planktonicdin of lagellates, Diatoms, Cyanobacteria<br />*Due to food-borne chemical poisoning <br /><br />Usually, the incubation period of food intoxication is very short, 4-24 hours. <br /><br />The important bacterial species that are most commonly involved in food poisoning outbreaks are <i>Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus</i> and<i> Bacillus cereus</i>. <i>B. cereus</i> causes foodborne intoxication due to two distinct toxins produced by the bacteria. These toxins cause two recognized types of illness. Diarrheal illness is associated with a heat-labile protein. Emetic (vomiting) illness is associated with a heat-stable protein <br /><br />Food poisoning or intoxication can be prevented by adopting good hygienic practice with proper methods and conditions of food handling, storage, and preservation.<br /><b>Food-borne intoxications<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiYJi2jQC2ZuZLkYztAdzD5MbJU9rfsnYwS9ISKZ4Qc6-iLSFRPvU7QtxD35BDWKWNv3PSZX8_hwqVBtSDHmXGB7pllbXEFjGkbPF5tKA4AuU1L8JuuMa6C3Tvq5vsNg3eIyg5335MdzxCVoqTDby7eZR0CWTnw40p62uHJ992Agsvse-ew/s1890/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1890" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiYJi2jQC2ZuZLkYztAdzD5MbJU9rfsnYwS9ISKZ4Qc6-iLSFRPvU7QtxD35BDWKWNv3PSZX8_hwqVBtSDHmXGB7pllbXEFjGkbPF5tKA4AuU1L8JuuMa6C3Tvq5vsNg3eIyg5335MdzxCVoqTDby7eZR0CWTnw40p62uHJ992Agsvse-ew/w470-h265/1.jpg" width="470" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-90816584628690876732023-02-24T08:13:00.003-08:002023-02-24T08:13:16.404-08:00Chilling injuryChilling injury is a physiological defect of plants and their products that results in reduced quality and loss of product utilization following exposure to low but nonfreezing temperatures. The development of chilling injury depends on the specific temperature and time of exposure. <br /><br />Chilling injury is completely different to freezing injury (which results when ice crystals form in plant tissues at temperatures below their freezing point). <br /><br />Chilling injury affects many fruits and vegetables. Most crops of tropical and subtropical origin are sensitive to chilling injury. Some crops of Temperate Zone origin are also susceptible. <br /><br />The first unified theory to explain chilling injury was founded low temperature-induce changes in the properties of cell membranes due to changes in the physical state of membrane lipids (membrane phase change). <br /><br />Others have postulated that chilling injury results from the direct effect of reduced temperatures on enzymes or the indirect effect of membrane perturbations on intrinsic enzymes. <br /><br />Chilling injury is manifested in many different symptoms including loss of flavor, mealiness, flesh browning, leatheriness, and flesh bleeding. Key factors that influence the susceptibility/ tolerance to chilling injury include genetics, horticultural factors, harvest maturity, and postharvest storage practices. <br /><br />Pitting, circular or irregular-shaped pits on the fruit surface, is the most common form of CI and the first chilling injury symptom in many tropical horticultural commodities.<br /><b>Chilling injury<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj0vc_VB2m3D1u5usnwDjccHqccaFDQqMrnvNbBzYuRSMO3zhSQFhxlWqKhOgWaoj5Yxy35YGexB063ciRK-LyEiK7yCrDvaVmFGIrDXEuPIL69iCEDTpmiuL6QxmnOl6Tu3mG6JaiQrQ1YZtDMcGYmEfaTA-sL0SHbFDd7EAbg6_amBk5w/s526/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="470" data-original-width="526" height="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj0vc_VB2m3D1u5usnwDjccHqccaFDQqMrnvNbBzYuRSMO3zhSQFhxlWqKhOgWaoj5Yxy35YGexB063ciRK-LyEiK7yCrDvaVmFGIrDXEuPIL69iCEDTpmiuL6QxmnOl6Tu3mG6JaiQrQ1YZtDMcGYmEfaTA-sL0SHbFDd7EAbg6_amBk5w/w456-h407/1.jpg" width="456" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-60576691551550141592023-02-21T03:24:00.010-08:002023-02-21T03:24:00.230-08:00Fumonisins – Mycotoxin produced by Fusarium speciesFumonisins are naturally occurring toxins produced by several species of <i>Fusarium </i>fungi (moulds). A number of different types of fumonisin are known, but fumonisins B1, B2 and B3 (also named FB1, FB2 and FB3) are the major forms found in food. Fumonisins were first recognized in 1988.<br /><br /><div>Fumonisins’ structure is similar to sphingolipid and this toxin in high concertation inhibits ceramide synthase that is an important enzyme in the de novo pathway of sphingolipid biosynthesis.<br /><br />The genus Fusarium, belonging to the family Nectriaceae, can be found as saprophytes in soil and plants worldwide. Fusarium spp. colonize to the rhizospheres of plants and then subsequently enter into the plant system.<br /><br />The fungi <i>Fusarium verticillioides</i>, <i>F. proliferatum</i> and <i>F. fujikuroi,</i> as well as some less widespread Fusarium species, are common contaminants of maize, and to a lesser extent of wheat and other cereals included their derived products. The FB1 has been reported to contaminate numerous food products like asparagus and garlic, barley foods, beers, dried figs, and milk.<br /><br />Recently it has been found that <i>Aspergillus niger</i> produces fumonisins in grapes, wines, and dried vine fruits, but only at low concentrations. Fumonisins cause a range of diseases in animals, the most important being leukoencephalomalacia in horses and liver cancer in rats.<br /><br />Fumonisin production has been observed during the post-harvest period; however, under adverse conditions of storage. Dietary exposure of fumonisins can lead to several harmful outcomes in both farm and experimental laboratory animals.<br /><b>Fumonisins – Mycotoxin produced by Fusarium species</b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-56748806665358600262023-02-03T08:42:00.001-08:002023-02-03T08:42:00.222-08:00Staphylococcal food poisoningStaphylococcal food poisoning is one of the most common food-borne diseases and caused by the ingestion of food containing preformed toxins (staphylococcal enterotoxins [SEs]) produced mainly by enterotoxigenic<i> Staphylococcus aureus. </i><br /><br /><i>Staphylococcus aureus </i>is a common bacterium found on the skin and in the nasal passages of up to 25% of healthy people and animals. Staphylococcus aureus is important because it has the ability to make seven different toxins that are frequently responsible for food poisoning. <br /><br />Staphylococcal enterotoxins belong to the group of enterotoxins and act in the gastrointestinal tract. They possess super-antigen character and can therefore unspecific ally activate T-cells. <br /><br />The first description of food-borne disease involving staphylococci was investigated in Michigan (USA) in 1884 by Vaughan and Sternberg. This food poisoning event was because of consumption of a cheese contaminated by staphylococci. <br /><br />The presence of staphylococcal enterotoxin in food is usually due to cross contamination of ready to eat food with either raw food or, most likely, contamination from a food handler that is carrying Staphylococcus aureus. <br /><br />In the UK or the United States, meat or meat-based products are the food vehicles mostly involved in staphylococcal food poisoning, although poultry, salads and cream-filled bakery items are other good examples of foods that have been involved. <br /><br />As clinical symptoms are often self-limiting, only 10% of staphylococcal food poisoning patients are admitted to a hospital or consult physician. <br /><br />Patients typically experience several of the following symptoms include: vomiting, nausea, diarrhea, usually watery but sometimes with blood, cramps, other symptoms may include mild fever, weakness, dizziness and chills. Symptoms start 30 min to 6 hours after ingestion of staphylococcal enterotoxins and go away in 1 to 2 days. <br /><br />Toxin-producing <i>Staphylococcus aureus </i>can be identified in stool or vomit, and toxin can be detected in food items. Diagnosis of staphylococcal food poisoning in an individual is generally based only on the signs and symptoms of the patient.<br /><b>Staphylococcal food poisoning</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-5257786078947732332023-01-22T06:36:00.004-08:002023-01-22T06:36:32.039-08:00Salmonella gallinarumSalmonella species are important bacterial pathogens. To date, more than 2,500 Salmonella serovars have been identified. <i>Salmonella gallinarum</i> causes disease mainly in adult or growing chickens and turkeys but also affects ducks, pheasants, guinea fowl, peafowl, grouse, and quail. <br /><br />Acute cases of infection are related to septicemia. In subacute outbreaks, there are dead-in-shell embryos, or dead chicks on the hatching trays. <br /><br /><i>Salmonella enterica</i> subspecies <i>enterica serovar Gallinarum</i> biovar Gallinarum is a non-flagellated bacterium which causes fowl typhoid, a systemic disease associated with high mortality in birds. It has the same antigenic formula (1,9,12:—:—) as <i>S. enterica serovar</i> Pullorum, which is also adapted to fowl but causes pullorum disease <br /><br /><i>Salmonella enterica </i>subsp. enterica belong to the family of Enterobacteriaceae and are facultative intracellular bacteria with the potential to cause infections in both humans and animals. <br /><br />Fowl typhoid fever is usually spread by the ingestion of contaminated food or water. Clinical signs in chicks and poults include anorexia, diarrhoea, dehydration, weakness and high mortality. In mature fowl, fowl typhoid manifested by decreased egg production, fertility, hatchability and anorexia, and increased mortality. This typhoidal infection is generally associated with high mortality in chickens of all ages. <br /><br />Gross and microscopic lesions due to fowl typhoid in chicks and poults include hepatitis, splenitis, typhlitis, omphalitis, myocarditis, ventriculitis, pneumonia, synovitis, peritonitis and ophthalmitis.<br /><b><i>Salmonella gallinarum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5Qp4Y6tITo4X5X4TJ5KjsvI78vNRGLoumxel9j9JEFBTdyXjiTMYIu3qNxkolmX9i9ccIlqK1kcI71l4sLi2UVtGasrRkvx11dTrHsuV1tAdPP2vc2fHO5Q2-eGgUVUF0yMW-eT8SP-VaxedX-EQcmd7KjGpoGMSqozsrVO7kYwaaJPDeQ/s637/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="589" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5Qp4Y6tITo4X5X4TJ5KjsvI78vNRGLoumxel9j9JEFBTdyXjiTMYIu3qNxkolmX9i9ccIlqK1kcI71l4sLi2UVtGasrRkvx11dTrHsuV1tAdPP2vc2fHO5Q2-eGgUVUF0yMW-eT8SP-VaxedX-EQcmd7KjGpoGMSqozsrVO7kYwaaJPDeQ/w444-h480/1.jpg" width="444" /></a></div></i></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-43920498188221506292022-12-14T08:01:00.008-08:002022-12-14T08:01:52.542-08:00Serotypes Salmonella pullorumAmong Salmonella spp., <i>Salmonella gallinarum </i>and <i>Salmonella pullorum</i> are the most common causative agents of chicken salmonellosis resulting in high mortality and morbidity. <i>S. Pullorum </i>and S. <i>Gallinarum </i>do cause disease in poultry but rarely cause illness in humans. These Salmonella serovars are nonmotile and host-specific and cause Pullorum disease (PD) and fowl typhoid (FT), respectively. <br /><br />Pullorum disease is caused by <i>Salmonella enterica Pullorum</i>. The disease affects mainly young chicks and poults, but can also affect older chickens, game birds, guinea fowl, ostriches, parrots, peafowl, ring doves, sparrows and turkeys. <br /><br />Affected birds huddle near the heat source, are anorectic, weak, depressed, and have white fecal material pasted to the vent area. In addition, the birds may have respiratory disease, blindness, or swollen joints. <br /><br />Ovarian transmission is a major route by which the organism can spread. Game birds and ‘backyard’ poultry flocks may act as reservoirs of infection, and wild birds may act as vectors for the organism and as such are important in the epidemiology of the disease.<br /><b>Serotypes Salmonella pullorum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGJ3ALEThchuOJch4gPy9_rHKKjC6WklmclNUSVs0CmB_hKx2A67lLBHPw1AV0nn4oSNk4qE1pO3DfCSltt_6tJMcStFknJUIZl82SFwxGgI397H501Z8jpxiccVUysBqx7bpmE3iEpAS-6niNr8zFdWUS9PW1hwd79e2n3J54MWSIPQbA/s565/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="562" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoGJ3ALEThchuOJch4gPy9_rHKKjC6WklmclNUSVs0CmB_hKx2A67lLBHPw1AV0nn4oSNk4qE1pO3DfCSltt_6tJMcStFknJUIZl82SFwxGgI397H501Z8jpxiccVUysBqx7bpmE3iEpAS-6niNr8zFdWUS9PW1hwd79e2n3J54MWSIPQbA/w473-h476/1.jpg" width="473" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-59726726387294474002022-11-19T08:57:00.006-08:002022-11-19T08:57:45.444-08:00What is bactofugation?Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilized at lower temperature-time combinations. In order to be more effective, hot milk is used because it shows lower resistance to the destruction of bacterial cells compared to the cold. <br /><br />Bactofugation is used to improve the bacterial quality of raw milk and also used to enhance the quality of powders, consumption milk and cream. This mechanical process is mainly used in the production of cheese to eliminate anaerobic spores that can affect the flavor and destroy the texture of cheese due to uncontrolled gas formation. <br /><br />Bacteria removing centrifuges or bactofuges support a wide variety of dairy processes. Applications range from single-stage bacterial clarification through the 2-stage process to the special bacterial clarification of drinking milk, and variable bacterial clarification of cheese milk, treatment of whey concentrate and pre-treatment of milk powder. <br /><br />The objectives of bactofugation are as follows:<br />· To improve hygienic quality of milk<br />· To avoid heat resistant bacteria without resorting to excessive heating<br />· To ensure exceptionally high degree of bacteriological purity in milk. <br /><br />Bactofugation uses a centrifugal force to remove bacteria and spores from milk as a simple and cost-effective complement to regular pasteurization. Bactofuge are special nozzle clarifying separator with high separation precision that can remove microorganisms from milk based on their density difference (skim milk – 1.036; bacteria – 1.07 – 1.13 g/cm3). <br /><br />During the process, centrifugation force is gradually accelerated to achieve gentle treatment. The optimum bactofugation temperature at which the best results are achieved is 55-60 °C. In the bactofuge, the milk containing bacteria and spores is pushed outwards and collected outside the bactofuge. Bactofugation of milk can remove 80-90% bacteria and 90-95% of spores. <br /><br />Bacterial clarification is recommended before processing into cheese, because this allows the addition of nitrate to prevent so-called blowing to be significantly reduced or even dispensed with. <br /><br />There are two types of bactofuge:<br />· Two–phase bactofugation have two openings at the top of the drum, one for continuous drainage of bactofugated milk and one for the bactofuge (2–3 % of the total amount of milk).<br />· The one-phase Bactofuge has only one outlet at the top of the bowl for the bacteria-reduced milk. The bactofugate is collected in a sludgespace at the periphery of the bowl and discharged at preset intervals.<br /><b>What is bactofugation?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOiJH-V_JMGVxLZzoMNVyHJnBAKofXe98etd3EpDx1T58m05PAm6AngYuuZPeNStM8CZ40Ceb1QfgqxAq92uKWlnbIc6QipiiL0e7EXrxVCwc9nkEQNa_jrJd6xD3iZhbsClknnfcR1VSE41iMyLeppQyqjdNZyiyQG3Ap0UfgWap0J64fg/s300/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOiJH-V_JMGVxLZzoMNVyHJnBAKofXe98etd3EpDx1T58m05PAm6AngYuuZPeNStM8CZ40Ceb1QfgqxAq92uKWlnbIc6QipiiL0e7EXrxVCwc9nkEQNa_jrJd6xD3iZhbsClknnfcR1VSE41iMyLeppQyqjdNZyiyQG3Ap0UfgWap0J64fg/w392-h392/1.jpg" width="392" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-73780687987699489672022-10-26T09:41:00.008-07:002022-10-26T09:41:34.354-07:00Pseudomonas Exotoxin AExotoxins are toxins, often proteins in nature, secreted from a living bacterium but also released upon bacterial lysis. <br /><br />There are three main types of exotoxins:<br />“Superantigens (Type I toxins);<br />“Exotoxins that damage host cell membranes (Type II toxins);<br />*A-B toxins and other toxin that interfere with host cell function (Type III toxins) <br /><br />An extracellular enzyme, Pseudomonas Exotoxin A is the most toxic virulence factor of the pathogenic bacterium <i>Pseudomonas aeruginosa.</i> It is a single-chain polypeptide (molecular weight, 71,000) with A and B fragments that mediate enzymatic and cell-binding functions, respectively. <br /><br /><i>P. aeruginosa </i>is a common Gram-negative, rod-shaped bacterium, which is optimally adapted in various environmental conditions. <i>P. aeruginosa</i> is considered as one of the most important causative agents responsible for life-threatening systemic infections in the intensive care units and to the immuno compromised patients. <br /><br />Virulence factor Pseudomonas Exotoxin A, enables P. aeruginosa to adhere to tissue surfaces, to damage tissue for dissemination and nutrition supply and to increase its survival rate. The infections range from endophtalmitis, endocarditis, meningitis, and septicemia to chronic lung infections. <br /><br />Exotoxin A catalyses the transfer of the adenosine diphosphate-ribosyl moiety from nicotinamide-adenine dinucleotide to elongation factor 2, which results in the inactivation of the latter and the inhibition of protein biosynthesis. Exotoxin A is a potent cytotoxin and is lethal for a variety of animals, including subhuman primates. <br /><br />The mature toxin is composed of three major functional domains: a receptor binding domain, a translocation domain, and a catalytic domain.<br /><b>Pseudomonas Exotoxin A<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRfoVUbPXsG6Z9u-5O4B9pGki39av2yXOqRtJonYYwaa7Zltpokx1hhktg5xucvGL-eeSn7rAH3qVoIHXaemCBWoH5-SFbEVfnFyK_tCql9aMKPyzTrtEa2p5WXpxOqhb8CRhT2Lw3rAtJpg8MXOeWYM6fg7pTBHG0mXtLj1od-LRBU_WNg/s524/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="524" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRfoVUbPXsG6Z9u-5O4B9pGki39av2yXOqRtJonYYwaa7Zltpokx1hhktg5xucvGL-eeSn7rAH3qVoIHXaemCBWoH5-SFbEVfnFyK_tCql9aMKPyzTrtEa2p5WXpxOqhb8CRhT2Lw3rAtJpg8MXOeWYM6fg7pTBHG0mXtLj1od-LRBU_WNg/w429-h413/1.jpg" width="429" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-67156605574945310782022-09-16T18:51:00.001-07:002022-09-16T18:51:09.524-07:00Salmonella enteritidisSalmonella is a Gram-negative, facultative anaerobic bacteria, belonging to the family of Enterobacteriaceae. <i>Salmonella </i>spp. is widely distributed in the environment, but the intestinal tract of animals is the main habitat of the bacteria. <br /><br />Salmonella possesses several surface components which are virulence related, including outer membrane protein, flagella (Fla) and, in some strains, fimbrial antigens. Salmonella contamination occurs through the consumption of contaminated foods like egg, milk and poultry meat. <br /><br />Symptoms of salmonellosis are usually limited to mild gastroenteritis but may include fever, headache, diarrhoea, abdominal pain, nausea and vomiting. Patients usually recover within a week. But the illness can lead to systemic illness and other longer-term conditions. <br /><br />Egg contamination by <i>Salmonella enteritidis </i>is one of the most important causes of foodborne gastroenteritis in humans throughout the world. In poultry the disease often goes unnoticed but sometimes may present clinically in birds as depression, poor growth, weakness, diarrhoea and dehydration. <br /><br />There are two possible routes of egg contamination by Salmonella. Eggs can be contaminated by penetration through the eggshell from the colonized gut or from contaminated feces during or after oviposition (horizontal transmission). <br /><br />The second possible route is by direct contamination of the yolk, albumen, eggshell membranes or eggshells before oviposition, originating from the infection of reproductive organs with <i>S. enteritidis </i><br /><br />The organism <i>S. enteritidis</i>, a common cause of gastroenteritis, has been found to be transferred through the hen ovary in fewer than 1 percent of all eggs produced. <br /><br /><i>S. enterica,</i> serovar Enteritidis is implicated in 60% of salmonellosis in European people and is the world’s leading cause of salmonellosis.<br /><b> Salmonella enteritidis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdsmgJ8NBPUhqsy2K1jJ0GYalEwcGzsHUZmAJZBX5xMqhZpUPkxMHUtaUyx3PxCdCuFOY780G1jPgrlazNeGEb2dvF6wqhFT9d0pKZC824cz70wFyQStZuv2USbvxwysKJCQ-LsK48cTEaaejA5yWTy0cFLKjX8O_Si93yH0NIsE3MBsizw/s484/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="484" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdsmgJ8NBPUhqsy2K1jJ0GYalEwcGzsHUZmAJZBX5xMqhZpUPkxMHUtaUyx3PxCdCuFOY780G1jPgrlazNeGEb2dvF6wqhFT9d0pKZC824cz70wFyQStZuv2USbvxwysKJCQ-LsK48cTEaaejA5yWTy0cFLKjX8O_Si93yH0NIsE3MBsizw/w429-h417/1.jpg" width="429" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-29568944552785383402022-08-20T06:07:00.001-07:002022-08-20T06:07:02.677-07:00CytotoxinsThere are 3 types of exotoxins: cytotoxins, neurotoxins, and enterotoxins. A cytotoxin has a direct toxic or destructive effect on certain cells of the body. Cytotoxins kill the host cell or disrupt its normal functions. <br /><br />Cytotoxins are the chemical weapons that Killer T-cells use to destroy infected cells. Viruses take over healthy cells and trick them into making many more viruses. When those viruses get out, they can infect even more healthy cells. By killing infected cells before these viruses get out, cytotoxins protect body healthy cells. Many cancer treatments use cytotoxins to kill cancer cells. Cancer cells, by definition, rapidly divide compared to the normal cells in your body. <br /><br />Different kinds of cytotoxins work in different ways. Some cytotoxins make holes in the cell membrane, so the inside of the cell is not protected from the outside. <br /><br />Polypeptides cytotoxins also cause structural cellular damage and an inflammatory response by a variety of mechanisms, such as blocking protein synthesis or hampering the formation of energy-rich intermediates, and interference with the normal assembly and turnover of the cell junctions and the cytoskeleton. <br /><br />Examples of organisms that produce cytotoxins include <i>Clostridioides difficile</i>, some EPEC, enterohemorrhagic <i>E. coli </i>(EHEC), and <i>Shigella</i>. Pathogenic strains of C. difficile produce 2 structurally similar protein exotoxins, namely, toxin A and toxin B, which are the major known virulence factors. <br /><br />Bacterial cytotoxins, which are produced by <i>Shigella dysenteriae </i>and certain <i>E. col</i>i serotypes, have been related to hemolytic uremic syndrome and thrombotic thrombocytopenic purpura, probably by initial insult to vascular endothelial cells. <br /><br />Characteristics of the cytotoxic activity, including its heat lability, inhibition by certain drugs, precipitation with (NH4)2SO4, molecular size, and polydisperse chromatographic pattern, are similar regardless of the lymphocyte source.<br /><b>Cytotoxins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1oqVZKYKFLufz4rbGGtJM0_BlfpeHD4X-T6U6urOu5gb5pxLtNjSmzZoe6WJ-xluoOK_ZBkE7jPxBbZsGIniHs9arCJqdWZtprlBSg16GBTl5kY6_KyCQKHxhdypiXdPQimsFvQs_CsvgfyGFAE-0-VWdwtWIGxcpEFIcNwshb9AtEr48g/s397/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="397" data-original-width="307" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1oqVZKYKFLufz4rbGGtJM0_BlfpeHD4X-T6U6urOu5gb5pxLtNjSmzZoe6WJ-xluoOK_ZBkE7jPxBbZsGIniHs9arCJqdWZtprlBSg16GBTl5kY6_KyCQKHxhdypiXdPQimsFvQs_CsvgfyGFAE-0-VWdwtWIGxcpEFIcNwshb9AtEr48g/w352-h456/1.jpg" width="352" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926152.post-32930775446854645202022-07-24T20:27:00.001-07:002022-07-24T20:27:04.663-07:00Flash pasteurizationPasteurization is a method used to increase the shelf life of many products from milk to canned vegetables. In flash pasteurization, liquid is brought to a higher temperature for a shorter amount of time (usually 15-30 seconds), then rapidly cooled before being filled into the aseptic packaging. <br /><br />Flash pasteurization is performed to kill spoilage microorganisms prior to filling containers, in order to make the products safer and to extend their shelf life compared to the unpasteurized foodstuff. <br /><br />This method heats the milk between 72°C to 74°C for 15 to 20 seconds with targets resistant pathogenic bacterial spores (<i>Clostridium botulinum</i> spores). <br /><br />In wine industry, Flash pasteurization not only brings forth tannin and aromatic elements, it mitigates unwanted characteristics, such as pyrazines, the compound responsible for bell pepper and vegetal notes, commonly found in underripe grape. <br /><br />Flash pasteurization is especially beneficial in maintaining color and flavor also nutritional compounding of liquid products better than other HTST methods. <br /><br />This method used effectively for milk products, kegged beer, and juice/puree-based products.<br /><b>Flash pasteurization<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWECmUL-GZv39OGnCgEpsgBdW-gGC087OLSThpjcHpdWe4HpbWTOmhLcXLnBV3p06EATttu6MyC4WUUs4Vvwt3W4h81BO5NxaVVQYsA5M38RvDG8oNoO9Z9JbwozlQnsY1iKQuMQBH-OXMiHBiH3_hka_WcDwJUvS8uRJQSYO6s00ly6TeoA/s1056/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="705" data-original-width="1056" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWECmUL-GZv39OGnCgEpsgBdW-gGC087OLSThpjcHpdWe4HpbWTOmhLcXLnBV3p06EATttu6MyC4WUUs4Vvwt3W4h81BO5NxaVVQYsA5M38RvDG8oNoO9Z9JbwozlQnsY1iKQuMQBH-OXMiHBiH3_hka_WcDwJUvS8uRJQSYO6s00ly6TeoA/w441-h295/1.jpg" width="441" /></a></div></b>Unknownnoreply@blogger.com