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Enteral HACCP food safety

Una Ryan, Nawal Hijjawi, Lihua Xiao
Foodborne illness, the majority of which is caused by enteric infectious agents, costs global economies billions of dollars each year. The protozoan parasite Cryptosporidium is particularly suited to foodborne transmission and is responsible for >8 million cases of foodborne illness annually. Procedures have been developed for sensitive detection of Cryptosporidium oocysts on fresh produce and molecular diagnostic assays have been widely used in case linkages and infection source tracking, especially during outbreak investigations...
January 2018: International Journal for Parasitology
P Kokkinos, I Kozyra, S Lazic, M Bouwknegt, S Rutjes, K Willems, R Moloney, A M de Roda Husman, A Kaupke, E Legaki, M D'Agostino, N Cook, A Rzeżutka, T Petrovic, A Vantarakis
Numerous outbreaks have been attributed to the consumption of raw or minimally processed leafy green vegetables contaminated with enteric viral pathogens. The aim of the present study was an integrated virological monitoring of the salad vegetables supply chain in Europe, from production, processing and point-of-sale. Samples were collected and analysed in Greece, Serbia and Poland, from 'general' and 'ad hoc' sampling points, which were perceived as critical points for virus contamination. General sampling points were identified through the analysis of background information questionnaires based on HACCP audit principles, and they were sampled during each sampling occasion where as-ad hoc sampling points were identified during food safety fact-finding visits and samples were only collected during the fact-finding visits...
December 2012: Food and Environmental Virology
John N Sofos
The safety of meat has been at the forefront of societal concerns in recent years, and indications exist that challenges to meat safety will continue in the future. Major meat safety issues and related challenges include the need to control traditional as well as "new," "emerging," or "evolving" pathogenic microorganisms, which may be of increased virulence and low infectious doses, or of resistance to antibiotics or food related stresses. Other microbial pathogen related concerns include cross-contamination of other foods and water with enteric pathogens of animal origin, meat animal manure treatment and disposal issues, foodborne illness surveillance and food attribution activities, and potential use of food safety programs at the farm...
January 2008: Meat Science
Steven C Ingham, Melody A Fanslau, Greg M Burnham, Barbara H Ingham, John P Norback, Donald W Schaffner
A computer-based tool (available at: was developed for predicting pathogen growth in raw pork, beef, and poultry meat. The tool, THERM (temperature history evaluation for raw meats), predicts the growth of pathogens in pork and beef (Escherichia coli O157:H7, Salmonella serovars, and Staphylococcus aureus) and on poultry (Salmonella serovars and S. aureus) during short-term temperature abuse. The model was developed as follows: 25-g samples of raw ground pork, beef, and turkey were inoculated with a five-strain cocktail of the target pathogen(s) and held at isothermal temperatures from 10 to 43...
June 2007: Journal of Food Protection
Doritza Pagan-Rodríguez, Margaret O'Keefe, Cindy Deyrup, Penny Zervos, Harry Walker, Alice Thaler
In 2003-2004, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) conducted an exploratory assessment to determine the occurrence and levels of cadmium and lead in randomly collected samples of kidney, liver, and muscle tissues of mature chickens, boars/stags, dairy cows, and heifers. The data generated in the study were qualitatively compared to data that FSIS gathered in a 1985-1986 study in order to identify trends in the levels of cadmium and lead in meat and poultry products. The exploratory assessment was necessary to verify that Hazard Analysis and Critical Control Point plans and efforts to control exposure to these heavy metals are effective and result in products that meet U...
February 21, 2007: Journal of Agricultural and Food Chemistry
John Sumner, Geoff Raven, Rod Givney
During the 1990s, there was radical change in regulation of meat and poultry hygiene in Australia, and Australian Standards were developed for each sector of the meat industry. Systems for industry/government co-regulation and company-employed meat inspection were introduced based on company HACCP programs approved and audited by the Controlling Authority. However, in the 5 years since regulatory changes took full effect, rates of salmonellosis have not decreased (surveillance and reporting systems have remained unchanged)...
April 15, 2004: International Journal of Food Microbiology
Marion Koopmans, Erwin Duizer
Several groups of viruses may infect persons after ingestion and then are shed via stool. Of these, the norovirus (NoV) and hepatitis A virus (HAV) are currently recognised as the most important human foodborne pathogens with regard to the number of outbreaks and people affected in the Western world. NoV and HAV are highly infectious and may lead to widespread outbreaks. The clinical manifestation of NoV infection, however, is relatively mild. Asymptomatic infections are common and may contribute to the spread of the infection...
January 1, 2004: International Journal of Food Microbiology
M R Oliveira, C R Batista, K E Aidoo
An HACCP system was implemented for the quality assurance of preparation, storage and delivery of enteral feeds to patients in hospital. Routine methods of feed preparation, storage and delivery to patients were studied and a flow chart was initially made. After identifying hazards, an HACCP team was assembled, a flow chart was modified and critical control points were defined using a decision tree. Control measures for each step of the process and its monitoring and corrective measures to be applied were also defined...
October 2001: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
M Lucia Rocha Carvalho, T Beninga Morais, D Ferraz Amaral, D Maria Sigulem
BACKGROUND: The administration of contaminated diets may contribute to severe infections, mainly in immunosuppressed patients. To determine the microbiologic quality of enteral feedings and the critical control points involved in the processing of the formulas, a study was carried out in three hospitals in São Paulo, Brazil. METHODS: One hundred sixteen diets were evaluated according to the system known as hazard analysis and critical control points (HACCP). The techniques included the monitoring of the cleaning and disinfection of utensils, surfaces, and equipment; time and temperature controls; and microbiologic analyses that comprised the enumeration of facultative aerobic mesophilic bacteria, yeasts and molds, coliforms, and Escherichia coli...
September 2000: JPEN. Journal of Parenteral and Enteral Nutrition
D A Mossel, C B Struijk
The 93/43 European Union directive assigns to the food and catering industries the main responsibility for an integrated safety and quality assurance strategy in the food chain. Relying on hazard analysis, followed by design and adoption of control of all critical points and practices ("HACCP"). Hiatus-free compliance with such HACCP-based Codes of Good Practices is to be assessed by monitoring, recording results on process performance charts and gauging such data against experimentally established, attainable and maintainable references ranges ("standards")...
March 1995: Microbiología: Publicación de la Sociedad Española de Microbiología
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