No abstract available.
Foodborne Diseases*

No abstract available.
Foodborne Diseases*

No abstract available.
Foodborne Diseases*

No abstract available.
Foodborne Diseases*

The purpose of this study was to examine the donators' characteristics and donative foods of both government-dominant and non-governmental food bank program, to understand the problems and benefits of food bank program, and to find the solutions to activate food bank program. The questionnaires were distributed to 120 food bank operators and 3 donators were selected from each food bank for the survey from April 2002 to May 2002. 118 sheets (32.8%) from government-dominant food bank and 53 sheets (20.1%) from non-governmental food bank were collected. The main results of this study were as follows: The largest donators to either government-dominant or non-governmental food bank programs were bakery and confectionery companies 31.4% and 45.3% respectively. The majority of donated foods were "goods in stock" (55.6%) and frequency of donation were largely on a daily basis (27.1% for government-dominant and 22.6% for non-governmental). Some of the donators who had more donative food did not donate, and the reasons were closeness to expiration date of food (67.3%), lack of legal protection in the event of food poisoning (54.5%), and poor public image of food related accidents (52.3%).
Foodborne Diseases

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

Background: quality of food hygiene and safety directly affected public health. In Vietnam, after 5 years implementing the programs on ensure food safety, the aspects of food safety had improved significantly; food poisoning had been gradually controlled but still high. Objectives: to access on food poisoning outbreak in first six months of 2006 in Vietnam. Subjectives and Method: a cross sectional and retrospective study on food poisoning outbreak in first six months of 2006. The studied subjectives including: health staffs of provincial preventive centre, staffs in charge of food safety work; documents of food poisoning were stored in VFA. Results: there were 204 outbreaks in 58 provinces with 4.198 victims and 44 deaths or the mortality rate was 1.05%. By causes, percentages of outbreaks, cases and deaths due to bacterial pathogens were 41.7%, 53.4% and 0.0% respectively; due to chemical contamination: 12.7%, 13.0% and 4.5%; due to food denature: 9.3%, 17.2% and 11.4%; and due to natural toxicants: 34.8%, 15.2% and 81.4%, respectively. The number of deaths was highest in North-east and North-west areas (35 cases), in North and South Central coast (5 cases), and in Mekong river data (4 cases). Similarly, the mortality rates in these three regions were 5.0%, 0.49% and 0.27%, respectively. Conclusions: here were 204 outbreaks in 58 provinces with 4.198 victims and 44 deaths. Causes due to bacterial pathogens were the highest, followed by due to natural toxicants. The number of deaths was highest in North-highland.
Foodborne Diseases/epidemiology ;

No abstract available.
Foodborne Diseases* ; Korea*

Aims: This study was conducted to isolate Bacillus cereus from raw and cooked chicken meat from selected retail shops and wet markets in Kota Bharu and to determine the antimicrobial resistance patterns of B. cereus. Methodology and results: A total of sixty samples (30 from raw and 30 from cooked chicken meat) were tested for presence of B. cereus. Isolation and identification of B. cereus was done by using routine bacterial culture and Polymerase Chain Reaction (PCR). Bacillus cereus was detected in 16.67% (10/60) of the samples tested. All isolates were negative for the enterotoxigenic gene, nhe genes, however, six of the isolates were found to be positive for hbla genes. B. cereus isolates showed 100% resistance towards beta lactam antibiotics. Conclusion, significance and impact study: Although only 60 samples are analysed in the current study, the fact that toxigenic strains of B. cereus were isolated in cooked chicken meat intended for human consumption implies the potential public health risk it might pose. Further study with increased sample size, screening other toxigenic strains of B. cereus and molecular typing is recommended to have a more detailed understanding of the occurrence of the bacteria in chicken meat in Kota Bharu. It is necessary to educate the public on the risks of food contamination by bacteria that may cause food borne illnesses. Some precautions such as routine checking of the freshness of food before consumption, hygienic preparation and proper cooking of food can be implemented to reduce the risks of food borne illnesses related B. cereus and other potentially dangerous bacteria.
Bacillus cereus ; Foodborne Diseases

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