Disease Outbreaks ; Epidemics ; Foodborne Diseases ; Humans ; Salmonella Food Poisoning ; Salmonella enteritidis

Aims: Salmonella is one of the most common foodborne illnesses worldwide. Poultry meat and products are the main sources of human infection. Therefore, the main objective of the current study was to assess the genetic virulence of biofilm-forming Salmonella isolated from chicken sausage and nuggets. Methodology and results: Isolation of Salmonella was carried out using XLD agar; suspected colonies were identified biochemically and then serotyped using the Kauffman-White scheme for detection of somatic (O) and flagellar (H) antigens. Congo red (CR) medium was used for the assessment of biofilm formation of the isolated strains. The invasion gene (invA), the heat-labile Salmonella enterotoxin gene (stn), plasmid-encoded fimbriae (pefA) genes, the protein effectors sopB, sopD and biofilm genes in six Salmonella isolates were investigated using mPCR, following QIAamp® DNA Mini Kit instructions and 1.5% agarose gel electrophoreses. Salmonella was detected in 12%, 8% and 4% of the examined frozen packaged raw chicken sausage, frozen packaged raw chicken nuggets and ready-to-eat sausage. The isolated strains were S. Typhimurium, S. Enteritidis, S. Essen and S. Montevideo. Moreover, mPCR indicated the presence of biofilm gene (csgD gene), stn, sopB and sopD virulence genes in all isolated strains (100%); however, pefA gene failed to be detected. Conclusion, significance and impact of study The current findings showed that every Salmonella isolate examined was capable of creating biofilm at room temperature. As a result, these isolates are more likely to persist on abiotic surfaces, which raises the danger of cross-contamination and foodborne outbreaks.
Salmonella Food Poisoning

There was an outbreak of food poisoning on the 17 October, 1970 among the primary school children who came from a rural area, Yeongi-gun, Choongcheongnam-do to Seoul City on an educational trip. Of the 199 children participating in the trip, 149 cases of food poisoning developed a 74.9% attack rate. The acute onset of symptoms, of abdominal pain, diarrhea, vomiting and headache which occurred 1-5 hours after eating their lunch suggests that the outbreak was due to staphylococcal food poisoning. The common source of food was identified as the lunch packed in a chip-box which were eastern on October 17 during the trip. Most probable kind of food of the lunch as the cause was the flavoured fish paste. The lunch were prepared at restaurant A in Seoul City. One of the personnel of the restaurant had a unhealed cut wound on the third finger tip of the left hand, from which it was considered that the food was contaminated with Staphylococcus during preparation. The chance of multiplication of staphylococcus to produce enterotoxin in the food might be existed during flavouring the food with some degree of heat, an also during about 10 hours elapsed before serving the food after preparation.
Abdominal Pain ; Child* ; Diarrhea ; Eating ; Enterotoxins ; Fingers ; Foodborne Diseases ; Hand ; Headache ; Hot Temperature ; Humans ; Lunch ; Restaurants ; Seoul ; Staphylococcal Food Poisoning* ; Staphylococcus ; Vomiting ; Wounds and Injuries

There was an outbreak of food poisoning on the 17 October, 1970 among the primary school children who came from a rural area, Yeongi-gun, Choongcheongnam-do to Seoul City on an educational trip. Of the 199 children participating in the trip, 149 cases of food poisoning developed a 74.9% attack rate. The acute onset of symptoms, of abdominal pain, diarrhea, vomiting and headache which occurred 1-5 hours after eating their lunch suggests that the outbreak was due to staphylococcal food poisoning. The common source of food was identified as the lunch packed in a chip-box which were eastern on October 17 during the trip. Most probable kind of food of the lunch as the cause was the flavoured fish paste. The lunch were prepared at restaurant A in Seoul City. One of the personnel of the restaurant had a unhealed cut wound on the third finger tip of the left hand, from which it was considered that the food was contaminated with Staphylococcus during preparation. The chance of multiplication of staphylococcus to produce enterotoxin in the food might be existed during flavouring the food with some degree of heat, an also during about 10 hours elapsed before serving the food after preparation.
Abdominal Pain ; Child* ; Diarrhea ; Eating ; Enterotoxins ; Fingers ; Foodborne Diseases ; Hand ; Headache ; Hot Temperature ; Humans ; Lunch ; Restaurants ; Seoul ; Staphylococcal Food Poisoning* ; Staphylococcus ; Vomiting ; Wounds and Injuries

Foodborne disease is one of the most important public health issues worldwide. China faces various and unprecedented challenges in all aspects of the food chain. Data from laboratory-based foodborne disease surveillance systems from 2013 to 2016, as well as different regions and ages, can be found along with differences in the patterns of pathogens detected with diverse characteristics. Vibrio parahaemolyticus has been the leading cause of infectious diarrhea in China, especially among adults in coastal regions. Salmonella has been a serious and widely distributed pathogen responsible for substantial socioeconomic burden. Shigella was mostly identified in Northwest China and the inland province (Henan) with less-developed regions among children under 5 years. Data from foodborne disease outbreak reporting system from 2011 to 2016 showed that poisonous animals and plant factors responsible for most deaths were poisonous mushrooms (54.7%) in remote districts in southwest regions. The biological hazard that caused most cases reported (42.3%) was attributed to V. parahaemolyticus, the leading cause of foodborne outbreaks. In this review, we summarize the recent monitoring approach to foodborne diseases in China and compare the results with those in developed countries.
Bacteria ; classification ; isolation & purification ; China ; epidemiology ; Disease Outbreaks ; Food Microbiology ; Foodborne Diseases ; epidemiology ; microbiology ; Forecasting ; Humans ; Laboratories ; Mushroom Poisoning ; epidemiology ; Population Surveillance ; Public Health

OBJECTIVETo study the relationship between foodborne diseases (FBD) and contamination of Salmonella spp. in catering foods, quantitative microbiological risk assessment (QMRA) of Salmonella spp. was used to evaluate the food material or the ready to eat food.

METHODSThe contamination data of Salmonella spp. in 10 896 food samples of 9 categories of food which were collected by National Food Contamination and Food Borne Disease Surveillance Net, combining with diet consumption data from National Food Nutrition Survey in 2002, were analyzed by the microbiological risk assessment model developed by WHO/FAO or FDA/FSIS of US to predict probability of FBD.

RESULTSThe results of MRA showed that the probability of salmonellosis by consuming ready to eat meat in summer and autumn was 0.20, much higher than the other foods. Although the contamination level in raw poultry was higher than meat, the probability of salmonellosis by raw poultry (9.11 x 10(-6)) was lower than meat (3.14 x 10(-5)) because of the low consumption volume.

CONCLUSIONProbability of FBD was significantly correlated with the volume of food consumption, the status of economy and bacteria contamination level. The level of FBD in summer season was higher than in winter and spring because of ambient temperature.

The frequency and scale of Harmful Algal Bloom (HAB) and marine algal toxin incidents have been increasing and spreading in the past two decades, causing damages to the marine environment and threatening human life through contaminated seafood. To better understand the effect of HAB and marine algal toxins on marine environment and human health in China, this paper overviews HAB occurrence and marine algal toxin incidents, as well as their environmental and health effects in this country. HAB has been increasing rapidly along the Chinese coast since the 1970s, and at least 512 documented HAB events have occurred from 1952 to 2002 in the Chinese mainland. It has been found that PSP and DSP toxins are distributed widely along both the northern and southern Chinese coasts. The HAB and marine algal toxin events during the 1990s in China were summarized, showing that the HAB and algal toxins resulted in great damages to local fisheries, marine culture, quality of marine environment, and human health. Therefore, to protect the coastal environment and human health, attention to HAB and marine algal toxins is urgently needed from the environmental and epidemiological view.
Amnesia ; chemically induced ; Animals ; China ; epidemiology ; Ciguatoxins ; toxicity ; Diarrhea ; chemically induced ; Dinoflagellida ; Environment ; Eukaryota ; chemistry ; Eutrophication ; Fisheries ; Food Contamination ; Foodborne Diseases ; epidemiology ; etiology ; Humans ; Kainic Acid ; analogs & derivatives ; poisoning ; Lethal Dose 50 ; Marine Toxins ; chemistry ; poisoning ; toxicity ; Neurotoxicity Syndromes ; etiology ; Okadaic Acid ; poisoning ; Oxocins ; poisoning ; Paralysis ; chemically induced ; Seawater ; Shellfish Poisoning

Enterotoxins ; analysis ; Humans ; Microbial Sensitivity Tests ; Staphylococcal Food Poisoning ; microbiology ; Staphylococcal Protein A ; analysis ; Staphylococcus aureus ; isolation & purification

OBJECTIVES: A field investigation was done to identify the level of epidemic and to evaluate the infection route of Salmonellosis occurred in a baby's first birthday banquet in Jeju Island. METHODS: Among participants in the banquet given on a baby's first birthday, persons showing gastrointestinal symptoms were conducted by the structured questionnaire and stool culture. The symptomless persons were also surveyed by self-responded structured questionnaire. The causal relationship between food items and gastrointestinal symptoms was proved by odds ratio and Wilcoxon rank-sum test. RESULTS: Salmonella london was identified in the stools of 12 subjects among 20 participants showing gastrointestinal symptoms, as well as in the boiled pork hock. CONCLUSIONS: This outbreak event is thought to happen after participants took the boiled pork hock that contaminated with S almonella london during the storage process.
Humans ; Odds Ratio ; Salmonella ; Salmonella Food Poisoning ; Salmonella Infections* ; Tarsus, Animal ; Surveys and Questionnaires

This study was designed to define the epidemiology of a food-borne outbreak caused by Salmonella enteritidis that affected only one squadron of a military battalion located in the vicinity of the city of Edirne in Turkey. The outbreak was analyzed by a standard surveillance form of the Centers for Disease Control and Prevention. The relationship between the eaten foods and cases was analyzed by Fisher's exact chi-square test, and odds ratios were calculated by a case-control study. The outbreak affected 60 of 168 soldiers in the squadron, 16 of whom were hospitalized. S.enteritidis was cultured in stools from 13 of the hospitalized soldiers and from 3 soldiers who had prepared the food. All strains were completely susceptible to antibiotics; their plasmid profiles were also identical. The highest attack rate detected was 55.7% in an omelet eaten 24 hours before (p < 0.001). Furthermore, it was the riskiest food according to the case-control study (OR=7.88; 95% CI=3.68-16.89). The food samples were unobtainable because they had been discarded. All of the hospitalized cases recovered, and none of the control cultures of stools yielded the pathogen after three weeks. In conclusion, although our results didn't indicate the exact source of the outbreak microbiologically, the omelet was considered to be the source based on the epidemiological proofs.
*Disease Outbreaks ; Eggs/microbiology ; Human ; Salmonella Food Poisoning/*epidemiology/etiology ; Salmonella enteritidis/*isolation & purification ; Turkey/epidemiology