Molecular Detection of Enterotoxigenic Staphylococcus aureus in Ready-to-eat Cowhide (‘Ponmo’) Collected from Lagos Metropolis, Nigeria

Aims: Ready-to-eat [RTE] animal products like ponmo are preferred by consumers due to its palatability and quality. However, foodborne pathogens particularly Staphylococcus aureus are sources of concern due to cross-contamination of raw and cooked cowhide. This study aimed to investigate the incidence of enterotoxigenic S. aureus in ready-to-eat locally processed cowhide. Methodology: Sixty (60) RTE cowhide samples were collected from different locations in Lagos, Nigeria and analyzed using conventional microbiological and molecular techniques for the detection of toxigenic S. aureus contamination. Suspected S. aureus isolates were confirmed by the presence of thermostable endonuclease [nuc] gene in their genome. Results: Result showed that 25 (41.67%) and 20 (33.50%) samples harbored coagulase-positive S. aureus and 20 other bacterial species different from S. aureus, respectively while 15 (24.83%) of the tested ponmo samples yielded no bacterial growth. Thirteen of the 15 randomly selected from the 25 suspected isolates were confirmed as S. aureus by the presence of thermostable endonuclease [nuc] gene in their genome. Enterotoxigenic genes were confirmed in all the 13 PCR detected S. aureus. Enterotoxin B gene is most prevalent in ponmo. Multiplex PCR detection of S. aureus enterotoxins [SE] genes revealed the molecular detection of different isolates carrying staphylococcal enterotoxin types A and B, mixed strain carrying both staphylococcal enterotoxins type A and type D. Antibiotic susceptibility of 20 S. aureus isolates revealed varying degrees of susceptibility patterns against the antimicrobial agents. Generally, gentamicin 70% (14/20), azithromycin 75% (15/20), co-trimoxazole 85% (17/20), levofloxacin 95% (19/20) were the most effective antibiotics to S. aureus. A low, ?50% susceptibility was recorded to chloramphenicol 55% (11/20) and nitrofurantoin 65% (13/20). A higher resistance to streptomycin (90%; 18/20) and ceftazidime (95%; 19/20) was identified, with resistance to ceftazidime being the highest (95%; 19/20). Conclusion: It can be concluded that RTE ponmo vended in the study sites is of low hygienic quality and may be of health risk to consumers. High level hygiene practice and good manufacturing practices are required during the production, distribution and marketing of ponmo to curb the potential health consequences of eating ponmo.

Enumeration of Salmonella Species Isolated in Ready–to–Eat Fruits Vended in Bukuru Market, Jos South, Plateau State

Background: Despite control measures to curtailed salmonella fruit contamination over the years, pathogenic disease outbreaks caused by the ingestion of Salmonella contaminated fresh-cut-fruits pose a significant problem to human health by the consumption of fresh and minimally processed fruits. This study aimed to enumerate and determine the prevalence of Salmonella species isolated in ready-to-eat fruits vended in Bukuru Market Jos South, Plateau state. Methodology: A total of seventy-eight ready-to-eat vended fruit samples were purchased and cultured for the enumeration of bacterial isolates according to National Food Safety Standard for Microbiological Examination. Pulp pH value of each fruit was obtained by immersing litmus paper into the pulp and results recorded. Results: Of the 78 fruits specimen, 22 (28.2%) were Salmonella positive. The prevalence rates of salmonella isolated were found to be higher (22.7%) in both coconut and avocado followed by watermelon (18.2%) and sweetmelon (13.6%) as compared with other fruits in the study area. Lower rates of 4.5% were found in banana, pawpaw, and dates with a rise in apple with 9.1% respectively. Conclusion: The study showed a high p<0.05 (7.811) prevalence of pathogenic Salmonella species isolated in ready-to-eat fruits in the study area revealing that the spread of salmonella is not independent of fruits thereby suggestive of contamination made available by fruit vendors in this part of the world. Thus, epidemiological traceability and significant measures must be taken to check the safety of these vended products before consumption.

Monitoring of foodborne pathogens in some ready-to-eat fruits and vegetables in Shanghai in 2021 / 上海预防医学

ObjectiveThe contamination of foodborne pathogens in ready-to-eat fruits and vegetables in Shanghai was analyzed to provide a scientific basis for food safety， risk assessment and related supervision. MethodsFrom June to September 2021， a total of 143 batches of12 kinds of ready-to-eat fruits and vegetables such as lettuce， chicory， and cherry tomatoes were collected from farmers’ markets， supermarkets， and e-commerce platforms. The total number of bacterial colonies， Salmonella， Listeria monocytogenes， Staphylococcus aureus， Cronobacter spp. and Shiga toxin-producing Escherichia coli in the samples were tested according to National Food Contamination and Harmfulness Risk Monitoring Manual. ResultsAmong the 143 batches， foodborne pathogens were detected in 68 batches， with a total detection rate of 47.55% （68/143）. A total of 79 strains of foodborne pathogens were detected. The detection rate of Staphylococcus aureus was the highest （32.87%， 47/143）， followed by Cronobacter spp. （20.98%， 30/143）， Salmonella （0.70%， 1/143）， Listeria monocytogenes （0.70%， 1/143）， Shiga toxin-producing Escherichia coli （0.00%）. Furthermore， the detection rate was higher in different ready-to-eat fruits and vegetables： chicory （17.33%）， cucumber （17.14%）， cherry tomatoes （16.00%）， and honeydew melon （15.38%）， respectively. Meanwhile， the contamination rate of pathogens in ready-to-eat fruits and vegetables from farmers’ markets， supermarkets， and e-commerce platforms was relatively high. ConclusionReady-to-eat fruits and vegetables in Shanghai are contaminated by foodborne pathogens. The prevention and control of the contamination of post-harvest fruits and vegetables should be strengthened to reduce the risk of foodborne disease outbreaks.

Optimization of pretreatment methods for N-nitrosamine compounds in ready-to-eat aquatic products / 预防医学

Objective@#To optimize the pretreatment method of N-nitrosamine compounds in ready-to-eat aquatic products. @*Methods@#Market-sold ready-to-eat aquatic products were collected, homogenized and distilled by steam. The samples were extracted for 10 minutes using dispersive liquid-liquid microextraction (DLLME) with ethanol, trichloromethane and sodium chloride (3.0 g). After centrifugation, the organic phase in the lower layer was collected and subjected to gas chromatography-tandem mass spectrometry (GC-MS/MS). The six common N-nitrosamine compounds were determined in ready-to-eat aquatic products using multiple reaction monitoring mode (MRM) and quantified by the internal standard method. @*Results@#The optimized method exhibited a good linear relationship at concentrations of 10.0 to 500 μg/L for determination of 6 N-nitrosamine compounds (correlation coefficient of greater than 0.999), with 0.05 to 0.60 μg/kg limit of detection, 0.15 to 1.60 μg/kg limit of quantitation, mean spiked recovery rates of 71.8% to 108.9%, and relative standard deviations of 1.4% to 8.6%. N-Nitrosodimethylamine showed the highest detection rate in 20 market-sold ready-to-eat aquatic products (90%), and the detection rates of N-Nitrosopyrrolidine, N-Nitrosodiethylamine and N-dibutylnitrosamine were 15%, 10% and 10%, respectively. @*Conclusion@#Steam distillation combined with DLLME may optimize the pretreatment method of N-nitrosamine compounds in ready-to-eat aquatic products and meet the measurement requirements.

Associação entre o consumo de alimentos ultraprocessados e a composição corporal de adolescentes / Association between ultraprocessed food consumption and body composition of adolescents / Asociación entre el consume de alimentos ultraprocesados y la composición corporal de los adolescentes

O processo de transição nutricional vem elevando o consumo de alimentos ultraprocessados na população. Esses alimentos apresentam alta densidade energética e baixas propriedades nutricionais, afetando o estado nutricional e a composição corporal, inclusive dos adolescentes. Este trabalho visa avaliar a associação entre o consumo de alimentos ultraprocessados e a composição corporal de adolescentes. Este é um estudo transversal, realizado com adolescentes matriculados em uma instituição filantrópica de ensino. Foram coletados dados sociodemográficos, antropométricos e de consumo de alimentos ultraprocessados. Foi realizada uma análise de associação entre o consumo regular de alimentos ultraprocessados e o excesso de peso, por meio do teste qui-quadrado de Pearson, com nível de significância de 5%. Para as análises estatísticas, foi utilizado o programa IBM SPSS versão 22.0. Cerca de um terço da amostra apresentava excesso de peso (índice de massa corporal: 27,2%; pregas cutâneas: 33,9%; bioimpedância: 29,6%). O consumo regular de alimentos ultraprocessados esteve presente em 64,2% da amostra e foi associado ao excesso de peso avaliado pela bioimpedância (p = 0,016) e pelas pregas cutâneas (p = 0,008). Os indivíduos que apresentaram maior prevalência de excesso de peso não consumiam regularmente alimentos ultraprocessados. Destaca-se a necessidade de realização de outros estudos, principalmente longitudinais, para avaliar e compreender a associação entre o consumo de alimentos ultraprocessados e a composição corporal dos adolescentes.

The nutritional transition has been increasing the consumption of ultraprocessed foods in the population. These foods have high energy and low nutritional properties, affecting the nutritional status and body composition, including of adolescents. This study aims to evaluate the association between ultraprocessed food consumption and body composition in adolescents. This is a cross sectional study carried out with adolescents enrolled in a philanthropic education institution. Sociodemographic, anthropometric, and ultraprocessed food consumption data were collected. An analysis of association between regular ultraprocessed food consumption and overweight was performed using Pearson's Chi-square test, with a significance level of 5%. The program IBM SPSS version 22.0 was used for statistical analyzes. About one-third of the sample was overweight (body mass index: 27.2%; skin folds: 33.9%; bioimpedance: 29.6%). Regular ultraprocessed food consumption was found in 64.2% of the sample and was associated with overweight assessed by bioimpedance (p = 0.016) and skin folds (p = 0.008). The individuals who had higher prevalence of overweight did not consume ultraprocessed food regularly. Carrying out other studies, especially longitudinal studies, to evaluate and understand how the association between ultraprocessed food intake and body composition occurs in adolescents is necessary.

El proceso de transición nutricional ha incrementado el consumo de alimentos ultraprocesados en la población. Estos alimentos tienen alta densidad energética y bajas propriedades nutricionales, afectando el estado nutricional y la composición corporal, incluso de los adolescentes. Este trabajo pretende evaluar la asociación entre el consumo de alimentos ultraprocesados y la composición corporal de adolescentes. Este es un estudio transversal realizado con adolescentes matriculados en una institución educativa filantrópica. Se recogieron datos sociodemográficos, antropométricos y de consumo de alimentos ultraprocesados. El análisis de la asociación entre el consumo regular de los ultraprocesados y el exceso de peso se realizó mediante la prueba de chi-cuadrado de Pearson, con nivel de significancia del 5%. Para el análisis estadístico se utilizó el programa IBM SPSS, versión 22.0. Casi un tercio de la muestra tenía exceso de peso (índice de masa corporal: 27,2%; pliegues cutáneos: 33,9%; bioimpedancia: 29,6%). El consumo habitual de alimentos ultraprocesados estuvo presente en el 64,2% de la muestra y se asoció con el exceso de peso evaluado por bioimpedancia (p=0,016) y pliegues cutáneos (p=0,008). Las personas que tenían una mayor prevalencia de exceso de peso no consumían regularmente alimentos ultraprocesados. Se necesitan más estudios, principalmente longitudinales, para evaluar y comprender la asociación entre el consumo de los ultraprocesados y la composición corporal en adolescentes.

Designing of Ready to Eat Convenient Mid - Day Meal for Children (5-10 yrs) and Adolescents (11-19 yrs) of Sri Lanka Based on Nutritional Perspective

The most prevalent malnutrition issues in Sri Lanka are the protein-energy malnutrition (PEM), vitamin A deficiency, and iron deficiency. Childhood and adolescence are the crucial stages of life which mostly susceptible to malnutrition since their major physiological and psychological changes take place. Although a balanced, nutritious diet is essential to them, present socio-economical and higher academic expectations have created a complex environment that often pushes them towards junk foods and unhealthy snacks. The objective of the present study was to develop ready-to-reconstitute convenient mid-day meals in three categories of chicken, fish, and soya, which match to the Sri Lankan local culinary style, with acceptable sensory properties to upgrade the nutritional status of school children (5-10 yrs) and adolescents (11-19 yrs). Those mid-day meals were designed according to the Food-Based Dietary Guidelines (FBDG) of Sri Lanka. The selected ingredients were processed; rice to instant rice, vegetables to dehydrated vegetables, and protein source of chicken, fish, and soya to pre-cooked sterilized curry pouches. The convenient mid-day meal packages were prepared using three portions of instant rice containing 10% of green gram flakes, dehydrated vegetables, and retorted curry mix respectively. Labeling was performed according to the type of curry mix inserted into the package as Chicken, Fish, or Soy mid-day meals. Physicochemical and sensorial properties of meals were evaluated. The caloric value of mid-day meals ranged 575 - 640.82 kcal. The protein content of meals ranged from 25.88 g to 32.68g and there was no significant difference (p<0.05) between protein contents in chicken and fish meals. The fat contents and dietary fiber contents significantly (p<0.05) differed and the highest contents of fat (3.15 g) and dietary fiber (4.40 g) were observed in chicken meal and soy meal respectively. The mineral contents of tested meals significantly differed (p<0.05) and the significant highest Ca, Fe, K, Fe, and P were observed in soya mid–day meals. The highest mean rank scores for all sensory attributes in terms of odor, appearance, texture, taste, and overall acceptability were observed in the chicken mid-day meal. Ready-to-reconstitute mid-day meals in three categories of chicken, fish, and soya, which could match to the Sri Lankan local culinary style, were developed with acceptable sensory properties.

Gastrointestinal tube insertion techniques in critical patients: scoping review / Técnicas para la inserción de sonda gastrointestinal en pacientes críticos: revisión del alcance / Técnicas para inserção de sonda gastrointestinal em pacientes críticos: revisão de escopo

ABSTRACT Objective to map the production of knowledge about the different techniques of gastrointestinal tube insertion in critically ill and/or coma patients. Method scope review carried out in December 2020 in ten data sources, following the assumptions established by the Joanna Briggs Institute (2020) and the PRISMA-ScR protocol. Results 25 studies were selected and analyzed, identifying as the main techniques for insertion of gastrointestinal tube in critically ill and/or coma patients: techniques without the aid of instrumentals, such as head flexion, lateral neck pressure, tube freezing, measurement with corrected formula of the tip of the ear-lobe tip-xiphoid process, Sellick´s maneuver, cricoid cartilage compression, SORT maneuver and gastric insufflation. In addition to techniques with the aid of instruments, such as the use of laryngoscopes and video laryngoscopes. It is noteworthy that, in order to facilitate insertion, the use of ultrasound examination, radiological, endoscopic and fluoroscopy were also identified. Conclusions the evidence analyzed reveals that there is no specific gastrointestinal tube insertion technique for universally accepted critically ill patients.

RESUMEN Objetivo mapear la producción de conocimiento sobre las diferentes técnicas de inserción de tubo gastrointestinal en pacientes críticos y/o comatosos. Método revisión de alcance realizada en diciembre de 2020 en diez fuentes de datos, siguiendo las suposiciones establecidas por el Instituto Joanna Briggs (2020) y el protocolo PRISMA-ScR. Resultados se seleccionaron y analizaron 25 estudios, identificando las principales técnicas para la inserción de una sonda gastrointestinal en pacientes críticos y/o comatosos: técnicas sin ayuda de instrumentos, como flexión de la cabeza, presión lateral del cuello, congelación de la sonda, medición con punta nasal -Fórmula corregida del lóbulo auricular-apófisis xiphoides, maniobra de Sellick, compresión del cartílago cricoides, maniobra SORT e insuflación gástrica. Además de técnicas con ayuda de instrumental, como el uso de laringoscopios y videolaringoscopios. Es de destacar que, para facilitar la inserción, también se identificó el uso de ecografías, técnicas radiológicas, endoscópicas y fluoroscópicas. Conclusiones la evidencia analizada revela que no existe una técnica universalmente aceptada para insertar una sonda gastrointestinal específica para pacientes críticamente enfermos.

RESUMO Objetivo mapear a produção de conhecimento sobre as diferentes técnicas de inserção de sonda gastrointestinal em pacientes críticos e/ou em coma. Método revisão de escopo realizada em dezembro de 2020 em dez fontes de dados, seguindo os pressupostos estabelecidos pelo Joanna Briggs Institute (2020) e do protocolo PRISMA-ScR. Resultados foram selecionados e analisados 25 estudos, identificando-se como principais técnicas para inserção de sonda gastrointestinal em pacientes críticos e/ou em coma: técnicas sem o auxílio de instrumentais, como flexão de cabeça, pressão lateral do pescoço, congelamento da sonda, medição com fórmula corrigida da ponta do nariz-lóbulo da orelha-processo xifoide, manobra de Sellick, compressão na cartilagem cricoide, manobra SORT e insuflação gástrica. Além de técnicas com o auxílio de instrumentais, como a utilização de laringoscópios e videolaringoscópios. Destaca-se que, para facilitar a inserção, identificaram-se, ainda, a utilização de exame ultrassonográfico, a técnica radiológica, endoscópica e fluoroscopia. Conclusões as evidências analisadas revelam que não há uma técnica para inserção de sonda gastrointestinal específica para pacientes críticos universalmente aceita.

Molecular epidemiology of Listeria monocytogenes isolated from ready-to-eat food in 2017 in China / 中华预防医学杂志

Objective@#To analyze the molecular characteristics of Listeria monocytogenes strains from ready-to eat food in China.@*Methods@#A total of 239 Listeria monocytogenes strains isolated from ready-to-eat food in 2017, all strains underwent whole-genome sequencing (WGS) , and comparisons uncovered population structure derived from lineages, clonal complex, serogroups, antimicrobial susceptibility and virulence, which were inferred in silico from the WGS data. Core genome multilocus sequence typing was used to subtype isolates.@*Results@#All strains were categorized into three different lineages, lineage Ⅱ was the predominant types in food, and IIa was the main serogroups. CC8, CC101 and CC87 were the first three prevalent CCs among 23 detected CCs, accounting for 49.4%. Only 4.6% (11 isolates) of tested strains harbored antibiotic resistance genes, which were mostly trimethoprim genes (7 isolates, 2.9%). All strains were positive for LIPI-1, and only a part of strains harbored LIPI-3 and LIPI-4, accounting for 13.8% (33 isolates) and 14.2% (34 isolates), respectively. ST619 carried both LIPI-3 and LIPI-4. 51.5% (123 isolates) of strains carried SSI-1, and all CC121 strains harbored SSI-2. Different lineages, serogroups and CCs can be separated obviously through cgMLST analysis, and 24 sublineages were highly concordant with CCs.@*Conclusion@#Ⅱa was the main serogroups in ready-to-eat food isolates in China; CC8, CC101 and CC87 were the prevalent CCs, and CC87 isolates was hypervirulent isolates, cgMLST method can be adopted for prospective foodborne disease surveillance and outbreaks detection.

Presence and antibiotic resistance of diarrheagenic Escherichia coli in ready-to-eat salads / Монголын Анагаах Ухаан

Introduction@#Foodborne diseases are a major public health concern worldwide. The report, which estimates the burden of foodborne diseases – states that each year as many as 600 million, or almost 1 in 10 people in the world, fall ill after consuming contaminated food. Of these, 420 000 people die, including 125 000 children under the age of 5 years. The 20.3% of diarrhea and 27.5% of die caused by contaminated foods are diarrheagenic Escherichia coli (DEC).@*Aim@#To identify of DEC and determine their antibiotic resistance from ready-to-eat salads@*Material and Methods@#A total of 40 bagged salad mix samples were collected from food markets in Ulaanbaatar, Mongolia. Escherichia coli (E.coli) strains were determined on the basis of MNS 6308:2012 standard and confirmed by polymerase chain reaction (PCR) in samples. DEC was identified using multiplex PCR. Bacterial susceptibility to antimicrobial agents determined by the Kirby Bauer disk diffusion method.@*Results@#Our results showed the presence of E. coli in 19 samples (47.5%). DEC isolates identified by multiplex PCR were defined as follows: the presence of eae and bfp for EPEC, the presence of lt for ETEC, the presence of ipaH for EIEC, the presence of stx1 and stx2 for EHEC, the presence of aap and aggR for EAEC, and the presence of daaE for DAEC. The multiplex PCR assays detected EHEC 6 (31.6%), EPEC 5 (26.3%), EIEC 1 (5.3%). EAEC and ETEC were not detected in samples. The E.coli isolates were 73.7% resistant to chloramphenicol as the first choice of treatment of diarrhea and high resistance (68.4-94.7%) to the cephalosporins. In our country, cephalosporins are widely used in medical practice for the treatment of infectious diseases.@*Conclusion@#In this study, about half of ready-to-eat salads are contaminated with E. coli. The three types (EHEC, EPEC, EIEC) of DEC pathotypes were identified in the ready-to-eat salads and high prevalent of antimicrobial resistance. Future research is required to track the contamination sources and develop appropriate steps that should be taken by industry and retailers to reduce microbial contamination in ready-to-eat salads.

Molecular epidemiology of Listeria monocytogenes isolated from ready-to-eat food in 2017 in China / 中华预防医学杂志

To analyze the molecular characteristics of strains from ready-to eat food in China. A total of 239 strains isolated from ready-to-eat food in 2017, all strains underwent whole-genome sequencing (WGS) , and comparisons uncovered population structure derived from lineages, clonal complex, serogroups, antimicrobial susceptibility and virulence, which were inferred in silico from the WGS data. Core genome multilocus sequence typing was used to subtype isolates. All strains were categorized into three different lineages, lineage Ⅱ was the predominant types in food, and IIa was the main serogroups. CC8, CC101 and CC87 were the first three prevalent CCs among 23 detected CCs, accounting for 49.4%. Only 4.6% (11 isolates) of tested strains harbored antibiotic resistance genes, which were mostly trimethoprim genes (7 isolates, 2.9%). All strains were positive for LIPI-1, and only a part of strains harbored LIPI-3 and LIPI-4, accounting for 13.8% (33 isolates) and 14.2% (34 isolates), respectively. ST619 carried both LIPI-3 and LIPI-4. 51.5% (123 isolates) of strains carried SSI-1, and all CC121 strains harbored SSI-2. Different lineages, serogroups and CCs can be separated obviously through cgMLST analysis, and 24 sublineages were highly concordant with CCs. Ⅱa was the main serogroups in ready-to-eat food isolates in China; CC8, CC101 and CC87 were the prevalent CCs, and CC87 isolates was hypervirulent isolates, cgMLST method can be adopted for prospective foodborne disease surveillance and outbreaks detection.

Listeria monocytogenes in ham sliced in supermarkets in Recife city, Pernambuco state / Listeria monocytogenes em presuntos fatiados em supermercados da cidade de Recife, Pernambuco

The aim of this study was to investigate Listeria monocytogenes in ham sliced in supermarkets in Recife city, Pernambuco state. In total, 40 samples of sliced ham were collected, and 25 g of ham was added to 225 mL of Demi Fraser broth. After incubation, 0.1 mL was inoculated in Fraser broth and, subsequently, sown in supplemented Listeria Selective Agar, based on Otaviani and Agosti. The following tests were carried out for confirmation purposes: Gram stain, motility test, catalase test and cAMP test. There was L. monocytogenes in 25% (10/40) of the samples. The presence of L. monocytogenes in ready-to-eat food, such as sliced ham, is likely related to lack of proper equipment-cleaning in supermarkets, a fact that poses great risk to public health.(AU)

Objetivou-se com esse estudo realizar a pesquisa de Listeria monocytogenes em presuntos fatiados em supermercados da cidade de Recife, Pernambuco. Foram adquiridas 40 amostras de presuntos fatiados. Para o isolamento, foram utilizados 25 g do alimento para 225 mL do caldo Demi Fraser, após incubação, inoculou-se 0,1mL em caldo Fraser e posteriormente realizou-se a semeadura em Agar seletivo suplementado para Listeria de acordo com Otaviani e Agosti. Como testes confirmatórios, foram realizados a coloração de Gram, teste de motilidade, teste da catalase e teste de cAMP. Identificou-se a presença de L. monocytogenes em 25% (10/40) das amostras. A presença da L. monocytogenes em alimentos prontos para consumo, como o presunto fatiado, é de grande risco à saúde pública e pode estar relacionada à ocorrência de falhas na higienização dos equipamentos nos supermercados.(AU)

Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil / Isolamento de Salmonella Typhimurium, Listeria monocytogenes e Staphylococcus coagulase positiva de salames comercializados em feiras livres de Porto Alegre, Brasil

Salami is a ready-to-eat (RTE) product frequently purchased at street fairs in Porto Alegre. Salmonella enterica, Listeria monocytogenes, and coagulase-positive Staphylococcus (CPS) are important causes of foodborne disease and can be transmitted through the consumption of RTE foods. The aim of this study was to evaluate the presence of these pathogens in salami sold at street fairs. Ninety salami samples from three commercial brands available at street fairs were analyzed by routine bacteriological methods for Salmonella spp. and Listeria spp., as well as enumeration of CPS. In addition, two samples from each commercial brand were analyzed for water activity (aw). Samples of brand A showed aw values (0.938 and 0.942) above those set by the legislation, while brand B (0.849 and 0.860) and brand C (0.826 and 0.854) were compliant. Microbiological analyses showed that 67.7% were negative to all investigated bacteria. Salmonella Typhimurium was isolated from 4.4% (4/90) of salami samples, all from commercial brand A. ­Listeria monocytogenes was detected in 3.3% (3/90) of samples, from commercial brands B and C. Moreover, 7.7% (7/90) of samples contained CPS populations non-compliant with legislation. Although the great majority of salami sold at street fairs of Porto Alegre was compliant with standards, S. enterica, L. monocytogenes, and CPS ≥ 5 × 103 cfu.g-1 could be found in this RTE product. Therefore, control measures in the processing industry and consumer's education about foodborne illness prevention should be maintained.(AU)

Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi avaliar a presença desses patógenos em salames vendidos em feiras livres. Noventa amostras de salame pertencentes a três marcas comerciais foram analisados por métodos bacteriológicos de rotina quanto à presença de Salmonella spp. e Listeria spp., bem como enumeração de Staphylococcus coagulase positiva (SCP). Além disso, foi determinada a Atividade de Água (aw) de duas amostras de cada marca comercial. Amostras da marca A apresentaram valores de aw (0,938 e 0,942) acima do permitido na legislação, enquanto as amostras da marca B (0,849 e 0,860) e C (0,826 e 0,854) não violaram esse parâmetro. A análise microbiológica demonstrou que 67,7% das amostras foram negativas para todas as bactérias investigadas. Salmonella Typhimurium foi isolada de 4,4% (4/90) das amostras de salame, todas da marca comercial A. Listeria monocytogenes foi detectada em 3,3% (3/90) das amostras das marcas B e C. Além disso, 7,7% (7/90) das amostras apresentaram SCP acima do número permitido pela legislação. Apesar da grande maioria dos salames comercializados em feiras livres estarem de acordo com a legislação, S. enterica, L. monocytogenes e SCP ≥ 5 × 103 cfu.g-1 podem estar presentes nesse alimento pronto para o consumo. Dessa forma, o controle nas indústrias e a educação dos consumidores sobre a prevenção de doenças transmitidas por alimentos devem ser mantidos.(AU)

Contamination level and characterization of Staphyloccocus aureus associated with ready-to-eat foods, food handlers, and environmental factors

Aims@#Although several major food poisoning outbreaks caused by Staphylococcus aureus have been reported, monitoring of this pathogen is often neglected. The objectives of this study were to assess the contamination level of S. aureus and characterize the S. aureus isolated in ready-to-eat (RTE), food handlers, food contact surfaces, and table cleaning cloths (TCC). @*Methodology and results@#A total of 150 RTE foods, 59 food contact surfaces (FCS) and 34 table cleaning cloths (TCC) from food premises were examined. The contamination level of S. aureus in RTE foods was at acceptable level. However, more than 10% of the FCS and TCC were contaminated with high levels of S. aureus (>1.0 Log CFU/cm2, >2.7 Log CFU/piece). Eighty-one isolated S. aureus including those isolated from hands of food handlers were further characterized by antimicrobial susceptibility testing, virulotyping and PFGE. Out of 81 isolates, only three were multidrug resistant. More than 96% (n = 78) of the S. aureus harboured at least one virulence gene. Almost half of the isolates carried at least one staphylococcal enterotoxin in which SEC was the most common enterotoxin detected. @*Conclusion, significance and impact of study@#The PFGE analysis showed that the S. aureus could be disseminated via the FCS, TCC and the hands of food handlers. Therefore, this study reiterates the importance of proper hand washing, sanitation of FCS and TCC, as well as continuous monitoring on S. aureus in food and the food handlers.

Relationship between Home Meal Replacement Use and Eating Habits in Korean Adults in their 20~30s

The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.

Epicardial Adipose Tissue Thickness A Novel Cardiometabolic Risk In Hypertensive Obese Adults

INTRODUCTION :–Obesity is a independent risk factor for DM, HTN, OSA, stroke, MI, Arrhythmias etc.Epicardial Adipose Tissue (EAT)is a lipid–storing depot (an endocrine organ) secreting cytokines & chemokines So it could play roles in the pathogenesis of coronary atherosclerosis & cardiomyopathy AIM/OBJECTIVE:–Study Epicardial Adipose Tissue (EAT) as an independent prognostic marker in hypertensive obese adult as recent cardiovascular risk marker and its comparison with Body mass index(BMI). MATERIAL & METHOD:–All adults patient attending the Medicine OPD in two year duration were enrolled in the study.Anthropometric data collection :–Weight(Kg), Height(cm), Waist Circumference(cm), Hip Circumference(cm).Echocardiography was performed after anthropometric measurements.Two dimensional targeted M–mode measurement of EAT as recommended by American Society of echocardiography(ASE). RESULT:–The BMI was found higher in the experimental group 42.48(+/–7.35)than control group 21.69(+/–3.32).BSA & WHR both were significantly higher in experimental than control group.EAT are significantly higher in experimental group than control group. CONCLUSION:–Reduction in BMI , marker of Obesity will lead to improvement of epicardial adipose tissue thickness& will likely to prevent further cardiovascular morbidity &mortality”

Consumption of junk foods by school-aged children in rural Himachal Pradesh, India

There has been an increase in the consumption of junk food (JF) among school-aged children (SAC) possibly leading to obesity and diet-related diseases among them. We do not have evidence on consumption of JF in rural areas; hence, we conducted a study to assess the consumption of JF by SAC in rural, Himachal Pradesh. A total of 425 children in the age group of 12� years studying in 30 government schools (clusters) were included. The clusters were selected using population proportionate to size sampling methodology. We found high prevalence (36%) of consumption of JF among SAC during the last 24 h. Efforts should be taken to reduce the consumption of JF by promotion of healthy dietary habits and educating children about the ill effects of JF.

Research progress of relevant signals and mechanisms in clearance of apopto-sis cells / 中国免疫学杂志

Our bodies produce a lot of apoptotic cells every day,and the timely removal of these apoptotic cells is essential to maintain the immune balance of the body. In the removal of apoptotic cells,macrophages play a major role,and their removal process is divided into three stages:recruitment,identification and phagocytosis. In the recruitment stage,apoptotic cells secrete′find me′signals, and phagocytes respond and are recruited to apoptotic cells. At the identification stage, the ′eat-me′ signal of apoptotic cells was identified with the phagocytic receptor on the surface of phagocytes. Phagocytic phase, the ′eat-me′ signal transmits signals to macrophages,such as activating the small GTPase Rac1,which leads to actin polymerization and cytoskeleton rearrangement to promote the phagocytosis of apoptotic cells. If the removal mechanism of apoptotic cells is obstructive,the apoptotic cells that have not been cleared in time will enter the secondary necrotic state and release the self-antigens. These self-antigens may stimulate the body′s immune system to produce autoantibodies,leading to autoimmune diseases such as SLE. The research progress of the macrophage on the removal mechanism of apoptosis cells is reviewed in this paper.

An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods / Uma visão geral sobre contaminação por Listeria monocytogenes em alimentos cárneos, laticícios e pescado prontos para o consumo

ABSTRACT: Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.

RESUMO: Listeria monocytogenesé um patógeno de importância em saúde pública por estar associado a surtos de listeriose, muitas vezes causados por produtos de origem animal prontos para o consumo. Listeriose é uma doença grave que pode levar ao óbito crianças, idosos e indivíduos imunocomprometidos. Em gestantes ocasiona aborto ou listeriose neonatal. No Brasil, os produtos de origem animal, prontos para consumo, são cada vez mais apreciados pela população. Eles, muitas vezes, podem ser ingeridos sem a necessidade de que o consumidor realize preparo prévio do alimento por meio de calor. Além disso, produtos como salsicha, mortadela, presunto e queijo possuem características como pH, Aw e teor de cloreto de sódio que favorecem o desenvolvimento de L. monocytogenes ao longo da vida de prateleira. Objetivou-se com este trabalho apresentar um panorama da contaminação por L. monocytogenes em produtos cárneos, lácteos e pescados prontos para consumo e, assim, auxiliar na adoção de estratégias para mitigar o risco, contribuindo para alcançar um nível adequado de proteção do consumidor e fortalecer o sistema de segurança alimentar brasileiro.

Vegetais minimamente processados prontos para o consumo: influência da etapa de desinfecção na inativação de Salmonella Typhimurium, na ocorrência da contaminação cruzada e na avaliação quantitativa de risco microbiológico em relação a este patógeno / Minimally processed ready-to-eat vegetables: influence of washing-disinfection step on Salmonella Typhimurium inactivation, on occurrence of cross-contamination and on quantitative microbiological risk assessment regarding this pathogen

Dados mundiais apontam haver uma associação entre o aumento do comércio de vegetais minimamente processados prontos para o consumo (VPC) e o aumento da ocorrência de surtos de enfermidades transmitidas por alimentos. Durante o processamento industrial de VPC, a desinfecção é a principal etapa de inativação de micro-organismos patogênicos presentes, mas nessa etapa também pode ocorrer contaminação cruzada, com transferência de contaminantes de produtos contaminados para não-contaminados. Neste trabalho, foram coletadas informações sobre as práticas empregadas na etapa de desinfecção em dez importantes indústrias produtoras de VPC no Estado de São Paulo, avaliando-se, em seguida, a influência dessas práticas na qualidade microbiológica dos produtos e na inativação de Salmonella Typhimurium, bem como na ocorrência de contaminação cruzada por este patógeno. Um modelo de avaliação quantitativa de risco microbiológico foi elaborado para estimar o impacto da contaminação cruzada durante a etapa de desinfecção no risco de infecção por Salmonella devido ao consumo de VPC. Observou-se que, em todas as indústrias visitadas, a desinfecção dos vegetais era feita com produtos à base de cloro em concentrações de 50 a 240 mg/L, que resultava em redução de até 1,2 log na carga microbiana dos vegetais que entravam na linha de processamento. Ao avaliar a influência das características da água de processamento (pH, temperatura, concentração de matéria orgânica e concentração de dicloroisocianurato de sódio) e do tempo de contato entre a água clorada e os vegetais na redução de Salmonella, observou-se que a concentração do produto à base de cloro foi o parâmetro que apresentou maior influência (p<0.05). Concentrações de dicloroisocianurato de sódio acima de 10 mg/L foram necessárias para controle da contaminação cruzada durante a etapa de lavagem. O modelo de avaliação de risco construído indicou quantitativamente haver uma relação entre a concentração de dicloroisocianurato de sódio na água de desinfecção e o risco de ocorrência de surtos causados por Salmonella em VPC. Cenários simulando uso de dicloroisocianurato de sódio em concentrações abaixo de 5 mg/L indicaram que mais de 96% dos casos preditos de infecção por Salmonella poderiam ser atribuídos à ocorrência de contaminação cruzada, enquanto que em cenários com concentrações acima de 50 mg/L, casos de infecção devidos à contaminação cruzada não foram preditos. Estes resultados mostram que o controle da qualidade da água e o monitoramento da concentração de sanitizante na etapa de desinfecção são essenciais para evitar a ocorrência de contaminação cruzada e garantir a produção de VPC seguros para o consumo

Surveillance data in several countries show an association between consumption of minimally processed ready-to-eat (RTE) vegetables and increased occurrence of foodborne diseases outbreaks. During RTE vegetables processing, washing-disinfection is the main step aiming to ensure inactivation of pathogenic microorganisms, but also is the step in which cross-contamination may occur, with transfer of contaminants from contaminated to non-contaminated products. In this study, we collected information on the practices employed during the washing-disinfection step in ten RTE vegetables processing plants located in the State of Sao Paulo, Brazil, and evaluated the influence of these washing practices on the microbial quality of the products and inactivation of Salmonella Typhimurium, as well as on the occurrence of cross-contamination by this pathogen. A quantitative microbial risk assessment model was built in order to estimate the impact of cross-contamination during the washing step on the risk of infection by Salmonella due to the consumption of RTE vegetables. In all visited processing plants, the disinfection step was done using chlorine-based products, in concentrations ranging from 50 to 240 mg/L, achieving a reduction of up to 1.2 log in the microbial load of vegetables entering the processing line. When the influence of washing water parameters (pH, temperature, organic load and sodium dichloroisocyanurate concentration) and time of contact between chlorinated water and vegetables on reduction of Salmonella were evaluated, sodium dichloroisocyanurate concentration influenced the most (p<0.05). Concentrations above 10 mg/L were necessary for avoiding cross-contamination during washing step. The risk assessment model indicated quantitatively a relationship between sodium dichloroisocyanurate concentration and the risk of illness caused by Salmonella in RTE vegetables. When simulation was done with less than 5 mg/L of sodium dichloroisocyanurate, most (>96%) of the illnesses arose from cross-contamination. However, when the concentration was 50 mg/L or higher, no illnesses arising from cross-contamination were predicted. These results show that controlling the quality of the water and monitoring the concentration of the sanitizer in the disinfection step are essential to avoid occurrence of cross contamination and ensure production of RTE vegetables that are safe for consumption

Riesgo de padecer trastornos de la conducta alimentaria en estudiantes de licenciatura en nutrición en cinco universidades de Argentina / Risks of developing eating disorders on undergraduate nutrition students in five universities of Argentina

Objetivos: Esta investigación desarrollada durante los meses de agosto, septiembre y octubre de 2013- tuvo como objetivo identicar el riesgo de padecer trastornos de la conducta alimentaria en estudiantes cursantes de 1º a 5º año de la carrera de Licenciatura en Nutrición en cinco universidades de Argentina. Materiales y métodos: el diseño del estudio es descriptivo y de corte transversal. El instrumento que se utilizó para recolectar los datos es el Test de Actitudes Alimenticias-26. Resultados y conclusiones: la investigación muestra que los estudiantes presentaron un 13,3% de riesgo de padecer trastornos de la conducta alimentaria, encontrándose que, según la universidad a la que asisten, existe mayor o menor riesgo de presentar trastornos de la conducta alimentaria (TCA). En relación al estado nutricional de los alumnos se observó que aquellos que mostraron sobrepeso y obesidad presentaron mayor riesgo de padecer TCA. El estudio reflejó la gran preocupación de los estudiantes en relación con los alimentos que ingieren y la posibilidad de aumentar su peso corporal. Al detectarse que pueden existir casos de alumnos de la Carrera de Nutrición con algún tipo de TCA, se recomiendan medidas preventivas en relación a este tema y al correcto tratamiento y/o derivación en los casos diagnosticados.

Objetives: The purpose of this study is to identify the risk of developing eating disorders in students from 1st to 5th year of the degree in Nutrition from ¬ve universities in Argentina. It was developed during the months of August, September and October 2013. Materials and methods: the study design is descriptive and cross-sectional, and the measure used to collect the data is the Eating Attitudes Test-26 (EAT-26). Results and conclusions: this research shows that students have 13,3% risk of developing eating disorders. It was found that depending on the University attended by students, there is a greater or lesser risk of eating disorders. It was observed that those who are overweight and obese are at increased risk for these diseases regarding nutritional status of students. It is notorious the concern among students about food and weight gain. This shows that there might be cases of Nutrition students with some sort of eating disorders. That is why we recommend taking preventive measures in relation to this issue and the correct treatment or referral in diagnosed cases.