Bacterial adhesion has become a significant problem in industry and in the domicile, and much research has been done for deeper understanding of the processes involved. A generic biological model of bacterial adhesion and population growth called the bacterial biofilm growth cycle, has been described and modified many times. The biofilm growth cycle encompasses bacterial adhesion at all levels, starting with the initial physical attraction of bacteria to a substrate, and ending with the eventual liberation of cell clusters from the biofilm matrix. When describing bacterial adhesion one is simply describing one or more stages of biofilm development, neglecting the fact that the population may not reach maturity. This article provides an overview of bacterial adhesion, cites examples of how bacterial adhesion affects industry and summarises methods and instrumentation used to improve our understanding of the adhesive properties of bacteria.

/pdf/bacterial-adhesion-and-biofilms-on-surfaces-153vag9bcp.pdf

Bacterial adhesion and biofilms on surfaces

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/microb-safety/Cross-contamination_and_recontamination_by_Salmonella_in_foods_A_review.pdf

Cross-contamination and recontamination by Salmonella in foods: A review

Food contamination is a matter of serious concern, as the high concentration of chemicals present in the edibles poses serious health risks. Protecting the public from the degrees of the harmfulness of contaminated foods has become a daunting task. This article highlights the causes, types, and health implications of chemical contamination in food. The food contamination could be due to naturally occurring contaminants in the environment or artificially introduced by the human. The phases of food processing, packaging, transportation, and storage are also significant contributors to food contamination. The implications of these chemical contaminants on human health are grave, ranging from mild gastroenteritis to fatal cases of hepatic, renal, and neurological syndromes. Although, the government regulates such chemicals in the eatables by prescribing minimum limits that are safe for human consumption yet measures still need to be taken to curb food contamination entirely. Therefore, a variety of food needs to be inspected and measured for the presence of chemical contaminants. The preventative measures pertaining about the food contaminants problems are pointed out and discussed.

/pdf/the-sources-of-chemical-contaminants-in-food-and-their-4oo0cxw91k.pdf

The Sources of Chemical Contaminants in Food and Their Health Implications.

Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators.

Campylobacter infections in humans are considered to be mainly food-borne, in which foods of animal origin play an important role. The majority of Campylobacter infections are sporadic (single) cases or small family outbreaks, and the actual source of these types of infection is rarely microbiologically identified. This chapter describes the detection and prevalence of Campylobacter in a wide range of different types of food. Food products, however, may harbor only low numbers of campylobacters, and bacterial cells may be seriously injured by processing procedures such as freezing, cooling, heating, and salting. Survival of Campylobacter on eggshells, however, is considered to be poor because of the sensitivity of the organism to drying. Unpasteurized milk is a well-documented cause of a number of outbreaks of campylobacteriosis. Sufficient heating of red meat products, which are relatively infrequently contaminated with low numbers of Campylobacter, will eliminate this risk of human infection. Several investigations on the detection of Campylobacter in different types of seafood have been carried out. The majority of Campylobacter studies on growth characteristics and survival were carried out during the early 1980s, and summarizing reviews can be found in articles by Doyle and Stern and Kazmi. Reduction of the potential risk of contaminated poultry products has to be achieved by the application of good hygienic practices by both the producers of poultry meat products and the consumers of these products.

Campylobacter in the food supply

A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland.

A potential epidemic clone of Salmonella enterica serotype Typhimurium DT104, and the possible emergence of S. enterica serotype Typhimurium DT104b, has been identified from the characterization of 67 S. enterica serotype Typhimurium strains from three sources, human gastroenteritis isolates, isolates from food samples, and veterinary isolates, by antimicrobial resistance profiling, phage typing, and pulsed-field gel electrophoresis. Resistance to ampicillin, chloramphenicol, streptomycin, sulfonamides, and tetracycline was found in 77.6% of these strains.

Characterization of Salmonella enterica serotype Typhimurium isolates from human, food, and animal sources in the Republic of Ireland.

Comamonas spp. are non-fermenting Gram-negative bacilli. They were first discovered in 1894, and since then, twenty-four species have been characterized. The natural habitat of these bacteria is soil, wastewater/sludge, fresh water such as ponds and rivers, and the animal intestinal microbiome. They were also isolated from industrial settings, such as activated sludge and polluted soil, and from the hospital environment and clinical samples, such as urine, pus, blood, feces, and kidney. Comamonas spp. are associated with environmental bioremediation and are considered an important environmental bacterium rather than a human pathogen. However, in the 1980s, they became a concern when several human infections associated with these species were reported. Here, the Comamonas genus was examined in terms of its members, identification techniques, and pathogenicity. Seventy-seven infection cases associated with these microorganisms that have been discussed in the literature were identified and investigated in this project. All relevant information regarding year of infection, country of origin, patient information such as age, sex, underlying medical conditions if any, type of infection caused by the Comamonas species, antibiotic susceptibility testing, treatment, and outcomes for the patient were extracted from case reports. The findings suggest that even though Comamonas spp. are thought of as being of low virulence, they have caused harmful health conditions in many healthy individuals and even death in patients with underlying conditions. Antimicrobial treatment of infections associated with these species, in general, was not very difficult; however, it can become an issue in the future because some strains are already resistant to different classes of antibiotics. Therefore, these pathogens should be considered of such importance that they should be included in the hospital screening programs.

/pdf/the-emergence-of-the-genus-comamonas-as-important-1suu4e7w.pdf

The Emergence of the Genus Comamonas as Important Opportunistic Pathogens

Sir, Salmonellosis is an important public health problem worldwide. To date 2435 serotypes of salmonella have been identified. As salmonella has been implicated in a number of foodborne outbreaks in the Republic of Ireland, its prevention, surveillance and control has become a public health priority.1 Salmonella infection is primarily associated with gastroenteritis. This illness poses a more serious health risk to sensitive populations in the community such as the elderly, young and the immunocompromised, where hospitalization may be required. In such cases effective antimicrobial treatment is essential, and the fluoroquinolones are a very important class of antibiotic in the treatment of salmonellosis. Very few published data are available on fluoroquinolone antimicrobial susceptibility testing of salmonella in the Republic of Ireland. Three previous reports in particular have demonstrated fluoroquinolone susceptibility testing of salmonella isolates from 1996,2 1997–19983 and 2000.1 We now provide an update on the occurrence of reduced susceptibility to nalidixic acid and five fluoroquinolone agents in salmonella isolates from humans and food animals in the mid-west region of the Republic of Ireland between mid-2000 and 2002. Our study examined a total of 195 salmonella isolates from human (51), food (eight) and veterinary (136) sources in the mid-west region of the Republic of Ireland. In our laboratory these salmonella isolates were tested against nalidixic acid (30 μg), ciprofloxacin (5 μg), ofloxacin (5 μg), pefloxacin (5 μg), norfloxacin (10 μg) and enrofloxacin (5 μg) (Oxoid), in accordance with NCCLS guidelines for antimicrobial disc susceptibility testing.4 The ciprofloxacin MIC was determined by broth macrodilution in IsoSensitest broth (Oxoid) with an inoculum of 105 cfu/mL.5 Escherichia coli ATCC 25922 was included on each test occasion and all results were within recommended limits, indicating the validity of our test procedures. Nalidixic acid resistance was observed in 2.6% (5/195) of salmonella isolates; these resistant strains were Salmonella enteritidis (two human isolates), Salmonella typhimurium (two bovine isolates) and Salmonella dublin (one bovine isolate). One porcine strain of Salmonella derby expressed intermediate resistance to nalidixic acid (Table 1). Overall,

/pdf/nalidixic-acid-resistant-strains-of-salmonella-showing-1qh8fhm7rf.pdf

Nalidixic acid-resistant strains of Salmonella showing decreased susceptibility to fluoroquinolones in the mid-west region of the Republic of Ireland

Pulsed-Field Gel Electrophoresis As a Molecular Technique in Salmonella Epidemiological Studies

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