Did Human Pathogenic Genes of Vibrio Species Evolve in Deep-Sea Vents?New!!
What exactly is pathogenicity when it comes to pathogenic microorganisms affecting humans? Were the genes responsible for pathogenicity specifically developed to infect humans and cause food poisoning? In this article, we’ll explore how the genes that make Vibrio parahaemolyticus and Vibrio cholerae pathogenic to humans have evolved in the natural world, completely independent of any human infection routes.
Examples of Studies Indicating Foodborne Pathogens Did Not Evolve Specifically to Target Humans
Research shows that the pathogenic factors of foodborne microorganisms harmful to humans have not necessarily evolved to target humans. In this article, we introduce studies on cereulide, the emetic toxin responsible for food poisoning caused by Bacillus cereus. One such study suggests that cereulide, which causes vomiting, might originally function as an ionophore antibiotic in nature, attacking other bacteria, rather than targeting humans.
Are There Other Routes of Campylobacter Infection Besides Chicken?
Campylobacter food poisoning is widely associated with chicken, especially undercooked poultry dishes. This belief is commonly held. However, Campylobacter is not limited to chickens raised on poultry farms. It can also be found in the intestines of cattle, pigs, sheep, and goats, as well as wild animals and birds. This indicates that various meats within the food supply chain could potentially serve as infection sources.
So, what proportion of Campylobacter foodborne infections can truly be attributed to chicken meat? In this article, I introduce a study that examines this question using molecular epidemiological methods.
Norovirus and Asymptomatic Carriers: A Hidden Risk in Food Handling
It’s possible for healthy, asymptomatic food handlers infected with norovirus (asymptomatic carriers) to spread the virus, making them potential infection sources. However, there’s a lack of systematic research on the viral load, excretion amount, and duration in the stool of these asymptomatic carriers and their individual variations. Let's dive into the study by Dr. Teunis and his team from the Epidemiology Research Division in the Netherlands.
The Relationship between Water Activity in Food and Microbial Heat Resistance During Heat Sterilisation
Low water activity in food increases microbial heat resistance during heat sterilization, making careful heating of these foods crucial. How much does microbial heat resistance increase as water activity decreases? This article summarizes the impact of water activity on microbial heat resistance in foods.
Unified Protocol for Environmental Monitoring in Food Manufacturing
There are no specific protocols provided by ISO standards for environmental monitoring in food manufacturing plants. However, having concrete protocols is convenient when conducting monitoring in the field. In 2012, EU experts worked on establishing a unified protocol, particularly for the important bacterium Listeria monocytogenes. This article provides a digest of this protocol, focusing on key points with illustrations for clarity. While the focus is on Listeria, the fundamental methods of microbial sampling in food factories are also covered, making this a valuable read for beginners in food microbiology.
The Importance of Environmental Monitoring in Food Factory Hygiene Management
In the context of food factory hygiene management, the Environmental Monitoring Programme (EMP) plays a critical role as a tool for microbiological testing. Numerous cases of foodborne illness and product recalls have shown that the implementation of HACCP alone is not sufficient to prevent microbiological contamination. This article outlines the fundamental principles of environmental microbiological monitoring in food manufacturing plants.
Easy-to-Understand Food Microbiology Testing Sampling Plans in the ICMSF
The meaning of a "negative" result in food microbiological testing varies depending on the sampling plan used. This article aims to explain the sampling plans of the International Commission on Microbiological Specifications for Foods (ICMSF) in an accessible manner. These sampling plans are adopted in the EU's food safety and process hygiene standards. Understanding the rationale behind these sampling plans is more important than memorising the plans themselves. This article focuses on explaining the "why" for beginners.
Understanding the Accuracy of Microbial Testing of Food
To ensure food safety, it's essential to grasp the purpose of microbial testing and understand its accuracy. How likely are we to correctly detect contaminated food through microbial testing? For example, what is the probability of a false negative result when testing food samples with a 10% contamination rate if we test three samples? Alternatively, how many samples need to be tested to achieve 95% accuracy in detecting contamination in food samples with a 10% contamination rate? This article will guide you through these calculations step-by-step, using Excel for ease of understanding and application.
The Role of Microbial Testing in HACCP
While HACCP aims to reduce reliance on end-product testing, microbial testing still plays a vital role in effective hygiene management. This article explains when microbial testing is still necessary, how it supports HACCP implementation, and why it should not be entirely replaced by monitoring alone—even in highly controlled environments.