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Evaluating Compliance with the Produce Safety Rule and Managing Mycotoxins
Walden University ScholarWorks Walden Dissertations and Doctoral Studies Walden Dissertations and Doctoral Studies Collection 2021 Evaluating Compliance with the Produce Safety Rule and Managing Mycotoxins Yvette May Molajo Walden University Follow this and additional works at: https://scholarworks.waldenu.edu/dissertations Part of the Public Administration Commons, and the Public Policy Commons This Dissertation is brought to you for free and open access by the Walden Dissertations and Doctoral Studies Collection at ScholarWorks. It has been accepted for inclusion in Walden Dissertations and Doctoral Studies by an authorized administrator of ScholarWorks. For more information, please contact [email protected]. Walden University College of Social and Behavioral Sciences This is to certify that the doctoral dissertation by Yvette Molajo has been found to be complete and satisfactory in all respects, and that any and all revisions required by the review committee have been made. Review Committee Dr. Marcia A. Kessack, Committee Chairperson, Public Policy and Administration Faculty Dr. Asghar Zomorrodian, Committee Member, Public Policy and Administration Faculty Dr. Meena Clowes, University Reviewer, Public Policy and Administration Faculty Chief Academic Officer and Provost Sue Subocz, Ph.D. Walden University 2021 Abstract Evaluating Compliance with the Produce Safety Rule and Managing Mycotoxins by Yvette Molajo MA, Walden University, 2020 MPA, Nova Southeastern University, 2014 BS, University of Maryland, College Park, 2012 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Public Policy and Administration Walden University August 2021 Abstract Foodborne diseases are the cause of many illnesses that occur from foods that contain mycotoxins. Mycotoxins are produced from fungi and are environmental and carcinogenic agents that contaminate agricultural foods during preharvest and postharvest conditions. -
Human Illness Caused by E. Coli O157:H7 from Food and Non-Food Sources
FRI BRIEFINGS Human Illness Caused by E. coli O157:H7 from Food and Non-food Sources M. Ellin Doyle1*, John Archer2, Charles W. Kaspar1, and Ronald Weiss1 1Food Research Institute, University of Wisconsin–Madison, Madison, WI 53706 2Wisconsin Division of Public Health, Bureau of Communicable Diseases and Preparedness, Communicable Disease Epidemiology Section, Madison, WI 53702 Contents Introduction ...................................................................................................................................2 Epidemiology of E. coli O157:H7..................................................................................................2 Outbreak Data ........................................................................................................................2 Reservoirs of E. coli O157:H7 ..............................................................................................3 Cattle—the primary reservoir ........................................................................................3 Other ruminants .............................................................................................................4 Other animals .................................................................................................................4 Transport Hosts......................................................................................................................4 Routes of Human Infection ....................................................................................................5 -
E. Coli “The Big Six”1 Bruna Bertoldi, Susanna Richardson, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Keith R
FSHN13-09 Preventing Foodborne Illness: E. coli “The Big Six”1 Bruna Bertoldi, Susanna Richardson, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider2 This is one in a series of fact sheets discussing common can contain pathogens like E. coli O157:H7, it is important foodborne pathogens of interest to food handlers, processors, to thoroughly wash anything that becomes contaminated, and retailers. For the rest of the series, visit http://edis.ifas. such as food and food contact surfaces (Armstrong et al. ufl.edu/topic_foodborne_illness. 1996; Tuttle et al. 1999). What type of bacterium is E. coli? E. coli are Gram-negative, rod-shaped bacteria. Some pathogenic strains have been variously described as verotoxigenic E. coli (VTEC) or Shiga-like toxin-producing E. coli (SLTEC). Most recently, the designation has been simplified to Shiga toxin-producing E. coli (STEC) in recognition of the similarities of the toxins produced by E. coli and Shigella dysenteriae (Fischer Walker et al. 2012; Murray et al. 2007). Such potent toxins can cause severe damage to the intestinal lining, even in healthy individuals. E. coli-produced toxins are responsible for symptoms such as hemorrhagic colitis. Hemorrhagic colitis is associated Figure 1. E. coli bacterium. Credits: iStock with bloody diarrhea and hemolytic uremic syndrome What is E. coli? (HUS), which is seen in the very young and can cause renal failure and hemolytic anemia. Both illnesses can be harmful Escherichia coli (E. coli) is a bacterium from the family and, in very severe cases, can lead to death (Murray et al. Enterobacteriaceae. It is usually found in the digestive 2007; FDA 2015). -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Growth of Escherichia Coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for Haccp Plan Critical Limits
Blackwell Science, LtdOxford, UKJFSJournal of Food Safety1526-2375by Food & Nutrition Press, Inc., Trumbull, Connecticut2004244246256Original Article GROWTH OF PATHOGENS ON RAW MEAT PRODUCTSS.C. INGHAM ET AL. GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS STEVEN C. INGHAM1, JILL A. LOSINSKI and KATIE L. BECKER 1605 Linden Drive Department of Food Science University of Wisconsin-Madison Madison, Wisconsin 53706 AND DENNIS R. BUEGE 1805 Linden Drive West Department of Animal Sciences University of Wisconsin-Madison Madison, Wisconsin 53706 Accepted for Publication June 7, 2004 ABSTRACT Small amounts (10–25 g; 6.3–20.8 cm2 inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h. 1 Author for correspondence. -
CDC and Food Safety Fact Sheet. Pdf Icon[PDF – 2 Pages]
CDC and Food Safety Foodborne illness is common, costly, and preventable. CDC estimates that each year 1 in 6 Americans USDA estimates that foodborne illnesses cost the get sick from contaminated food or beverages and United States more than $15.6 billion a year. 3,000 die from foodborne illness. CDC provides the vital link between foodborne illness and the food safety systems of government agencies and food producers. CDC helps make food safer by: Working with partners to determine the major sources of foodborne illnesses and number of illnesses, investigate multistate foodborne disease outbreaks, and implement systems to prevent illnesses and detect and stop outbreaks. Government partners include state and local health departments, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service. The food industry, animal health partners, and consumers also play essential roles. Helping state and local health departments improve the tracking and investigation of foodborne illnesses and outbreaks through surveillance systems such as PulseNet, the System for Enteric Disease Response, Investigation, and Coordination (SEDRIC), and other programs. Using data to determine whether prevention measures are working and where further efforts and additional targets for prevention are needed to reduce foodborne illness. Working with other countries and international agencies to improve tracking, investigation, and prevention of foodborne infections in the United States and around the world. Using Advanced Technology to Find Outbreaks Whole genome sequencing (WGS) is a tool used to generate a DNA “fingerprint.” CDC scientists and partners use WGS data to determine if strains of bacteria have similar DNA fingerprints, which could mean they come from the same source—for example, the same food or processing facility. -
Rotavirus Vaccine Contraindicated in Infants with Severe Combined Immunodeficiency
The National Patient Organization Dedicated to Advocacy, Education and Research for Primary Immunodeficiency Diseases From Medscape Medical News Rotavirus Vaccine Contraindicated in Infants With Severe Combined Immunodeficiency Brande Nicole Martin June 11, 2010—Rotavirus vaccine should not be administered to infants with severe combined immunodeficiency (SCID), according to the Centers for Disease Control and Prevention (CDC) and US Food and Drug Administration (FDA)-approved prescribing information and patient safety labeling. Both monovalent (RV1) and pentavalent (RV5) rotavirus vaccines are contraindicated in infants diagnosed with SCID and can cause vaccine-acquired infection. The CDC announced this new contraindication to rotavirus vaccine in the June 11 issue of Morbidity and Mortality Weekly Report. SCID is a rare, life-threatening group of disorders caused by defects in several genes that is commonly diagnosed in infants after they have experienced a severe, potentially life-threatening infection from one or more pathogens. It occurs annually in about 40 to 100 new cases in the United States per year. Most infants commonly experience chronic diarrhea, failure to thrive, and early onset of infections. In December 2009 and February 2010, Merck Co and GlaxoSmithKline Biologicals, the makers of the RV1 (RotaTeq) and RV5 (Rotarix) vaccines, respectively, updated their prescribing information and patient labeling with FDA approval to reflect this contraindication. The CDC also has updated their list of contraindications to rotavirus vaccine after consulting with the Advisory Committee on Immunization Practices. The addition of this contraindication was based on data from 8 reported cases of vaccine-acquired rotavirus infection in infants with SCID since 2006, when the rotavirus vaccine was first introduced in the United States. -
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Botulism Fact Sheet
Botulism Fact Sheet 1. What is botulism? - Botulism is a rare but serious paralytic illness caused by a nerve toxin (poison) produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. (a) Foodborne botulism is caused by eating foods that contain the botulism toxin. (b) Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. (c) Infant botulism is caused when Clostridium botulinum bacteria grow in the immature infant intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because widespread illness can occur from eating a contaminated food. 2. What is Clostridium botulinum? - Clostridium botulinum belongs to is a group of bacteria commonly found in soil. They grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state in the soil until exposed to conditions that can support their growth. In low oxygen conditions, the growing bacteria release botulinum toxin. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans. 3. How common is botulism? - In the United States an average of 45 cases are reported each year. Of these, approximately 15% are foodborne, 65% are infant botulism, and the rest are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur most years and usually are caused by eating improperly processed home-canned foods. The number of Foodborne and Infant botulism cases has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin. -
Salmonella What Are Salmonella?
Salmonella What are Salmonella? Salmonella are bacteria that can make people sick with an infection called salmonellosis. Salmonella bacteria live in the intestines of people and many animals. They are usually transmitted to people when they eat foods contaminated with the bacteria, but can also be transmitted through contact with animals or their environment. Medical illustration of Salmonella bacteria How common is Salmonella Who gets infected with infection? Salmonella? Anyone can become infected with Salmonella. CDC estimates that Groups at highest risk for severe illness include: Salmonella causes • Children younger than 5 years • Adults older than 65 approximately 1.2 million • People with weakened immune systems, such illnesses and 450 deaths as people with HIV, diabetes, or undergoing every year in the United cancer treatment States. Salmonella infection What are the complications is most common in June, of Salmonella infection? July, and August. The illness usually lasts 4 to 7 days, and most people recover without antibiotic treatment. In some cases, diarrhea may be so severe that the person needs to be hospitalized. In rare cases, infection may spread from the intestines to the bloodstream, and then to other parts of the body. In these people, Salmonella can cause death unless the person is treated promptly with antibiotics. Some types of Salmonella are becoming increasingly resistant to antibiotics. Antibiotic resistance may be associated with increased risk of hospitalization, development of a bloodstream infection, or treatment failure. CS267331-B September 2016 What are the symptoms of How are Salmonella infections linked Salmonella? to outbreaks? Most people infected with Salmonella develop the A series of events occurs between the time a person following signs and symptoms 12 to 72 hours after is infected and the time public health officials can exposure to the bacteria: determine that the person is part of an outbreak. -
Role of Hydrogen Peroxide Vapor (HPV) for the Disinfection of Hospital Surfaces Contaminated by Multiresistant Bacteria
pathogens Review Role of Hydrogen Peroxide Vapor (HPV) for the Disinfection of Hospital Surfaces Contaminated by Multiresistant Bacteria Michele Totaro, Beatrice Casini , Sara Profeti, Benedetta Tuvo, Gaetano Privitera and Angelo Baggiani * Department of Translational Research and the New Technologies in Medicine and Surgery, University of Pisa, 56123 Pisa, Italy; [email protected] (M.T.); [email protected] (B.C.); [email protected] (S.P.); [email protected] (B.T.); [email protected] (G.P.) * Correspondence: [email protected]; Tel.: 050-221-3583; Fax: 050-221-3588 Received: 10 April 2020; Accepted: 22 May 2020; Published: 24 May 2020 Abstract: The emergence of multiresistant bacterial strains as agents of healthcare-related infection in hospitals has prompted a review of the control techniques, with an added emphasis on preventive measures, namely good clinical practices, antimicrobial stewardship, and appropriate environmental cleaning. The latter item is about the choice of an appropriate disinfectant as a critical role due to the difficulties often encountered in obtaining a complete eradication of environmental contaminations and reservoirs of pathogens. The present review is focused on the effectiveness of hydrogen peroxide vapor, among the new environmental disinfectants that have been adopted. The method is based on a critical review of the available literature on this topic Keywords: hydrogen peroxide vapor; multidrug-resistant bacteria; hospital disinfection 1. Introduction The disinfection of hospital surfaces is a complex operation aimed at reducing the pathogenic microorganism load. An ideal disinfectant must be safe for human health. It may have a good stability in the environment and may be free of toxic activity [1–4]. -
Recovery of <I>Salmonella, Listeria Monocytogenes,</I> and <I>Mycobacterium Bovis</I> from Cheese Enteri
47 Journal of Food Protection, Vol. 70, No. 1, 2007, Pages 47–52 Copyright ᮊ, International Association for Food Protection Recovery of Salmonella, Listeria monocytogenes, and Mycobacterium bovis from Cheese Entering the United States through a Noncommercial Land Port of Entry HAILU KINDE,1* ANDREA MIKOLON,2 ALFONSO RODRIGUEZ-LAINZ,3 CATHY ADAMS,4 RICHARD L. WALKER,5 SHANNON CERNEK-HOSKINS,3 SCARLETT TREVISO,2 MICHELE GINSBERG,6 ROBERT RAST,7 BETH HARRIS,8 JANET B. PAYEUR,8 STEVE WATERMAN,9 AND ALEX ARDANS5 1California Animal Health and Food Safety Laboratory System (CAHFS), San Bernardino Branch, 105 West Central Avenue, San Bernardino, California 92408, and School of Veterinary Medicine, University of California, Davis, California 95616; 2Animal Health & Food Safety Services Downloaded from http://meridian.allenpress.com/jfp/article-pdf/70/1/47/1680020/0362-028x-70_1_47.pdf by guest on 28 September 2021 Division, California Department of Food and Agriculture, 1220 North Street, Sacramento, California 95814; 3California Office of Binational Border Health, California Department of Health Services, 3851 Rosecrans Street, San Diego, California 92138; 4San Diego County Public Health Laboratory, 3851 Rosecrans Street, San Diego, California 92110; 5CAHFS-Davis, Health Sciences Drive, School of Veterinary Medicine, University of California, Davis, California 95616; 6Community Epidemiology Division, County of San Diego Health and Human Services, 1700 Pacific Highway, San Diego, California 92186; 7U.S. Food and Drug Administration, 2320 Paseo De