No description available.

abstract: Yersinia enterocolitica is a major foodborne pathogen found worldwide that causes approximately 87,000 human cases and approximately 1,100 hospitalizations per year in the United States. Y. enterocolitica is a very unique pathogen with the domesticated pig acting as the main animal reservoir for pathogenic bio/serotypes, and as the primary source of human infection. Similar to other gastrointestinal infections, Yersinia enterocolitica is known to trigger autoimmune responses in humans. The most frequent complication associated with Y. enterocolitica is reactive arthritis - an aseptic, asymmetrical inflammation in the peripheral and axial joints, most frequently occurring as an autoimmune response in patients with the HLA-B27 histocompatability antigen. As a foodborne illness it may prove to be a reasonable explanation for some of the cases of arthritis observed in past populations that are considered to be of unknown etiology. The goal of this dissertation project was to study the relationship between the foodborne illness -Y. enterocolitica, and the incidence of arthritis in individuals with and without contact with the domesticated pig. / Dissertation/Thesis / Doctoral Dissertation Anthropology 2015

CONTEXT: The seeds from Lupinus mutabilis Sweet, also called “chocho”, are an important part of the diet in several countries in South America. Prior to consumption, processing is required to remove toxic alkaloids. These alkaloids are known to have pharmacological properties as antiarrhythmics, antimuscarinics and hypoglycemics. CASE REPORT: We report a case in which a one-year-old male initially presented with altered mental status and respiratory distress and subsequently developed symptoms of anticholinergic toxicity, after ingesting a large amount of chocho seeds. CONCLUSION: In spite of going through a difficult clinical condition, the subject evolved favorably through receiving supportive treatment. The seeds from Lupinus mutabilis provide nutritional benefits when consumed, but people need to know their risks when these seeds are consumed without proper preparation.

L’objectif du travail de thèse était d’estimer la morbidité attribuable aux infections d’origine alimentaire en France métropolitaine pour la période 2008 à 2013.Le nombre annuel de cas symptomatiques et de cas hospitalisés ont été estimés pour 21 agents pathogènes (10 bactéries, 3 virus et 8 parasites).La morbidité attribuable aux maladies infectieuse d’origine alimentaire reste élevée en France avec 1 à 2,5 millions de cas survenant chaque année. Parmi celles-ci 14 000 à 21 000 font l’objet d’une hospitalisation.Nous montrons en particulier, comme dans bon nombre de pays développés, que les infections à Norovirus, Campylobacter spp. et Salmonella spp. représentent la majorité des cas et des hospitalisations d’origine alimentaire.Nous estimons pour la première fois la morbidité d’origine alimentaire attribuable au Virus de l’Hépatite E. Celle-ci est considérable, avec environ 50 000 cas, dont 500 cas hospitalisés annuellement.Pour chacun des agents toutes les sources de données potentielles ont été exploitées. Leur nombre et leur qualité sont variables et impactent les estimations présentées dans ce travail.Nos estimations sont essentielles pour l’ensemble des acteurs intervenant dans le domaine de la sécurité sanitaire. Elles permettront la réalisation d’autres travaux, intégrant l’impact sur la qualité de vie et l’impact économique. / The objective of this work was to produce population-based estimates of the burden of foodborne infections in France for the 2008-2013 period.Number if illnesses and hospitalisations were estimated for 21 pathogens (10 bacteria, 3 viruses and 8 parasites).The burden of foodborne infections remains substantial with 1 to 2,5 million of cases and 14000 to 21000 hospitalisations occurring each year. As in other industrialized countries Norovirus, Campylobacter spp. and Salmonella spp. are the leading pathogens and account for the majority of cases and hospitalisations.We estimate for the first time the foodborne burden related to Hepatitis E Virus (HEV). HEV appears to be one of the key pathogens in France, with annually around 50 000 foodborne cases and 500 hospitalisations.Our estimates cannot be compared with prior crude estimates in France to assess illness trends as different methodologies were used. These results are useful to food safety policymakers for the prevention and control of foodborne pathogens. They can inform education campaigns for consumers and provide information for additional research including health states and cost estimates.

No description available.

Hard cider is an alcoholic drink made from fermented crushed fruit, typically apples. The popularity of this fermented alcoholic beverage has been on the rise within the last decade. Historically, hard cider has been deemed safe due to the presence of ethanol and the low pH. Although there is lack of scientific evidence to prove that hard cider will and can be safe from foodborne pathogens. Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes are three predominate foodborne bacterial pathogens of concern in the food and beverage industry. Escherichia coli O157:H7 in particular has been associated with fresh produce and more specifically apples, and apple products such as apple juice. The purpose of this study was to determine the bactericidal effects of pH, ethanol, and malic acid on Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes to evaluate the safety parameters for safe hard cider production and storage. The fate of foodborne pathogens in cider was determined during hard cider fermentation, in a cider model system, and in commercial cider. Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes did not survive a 5-day fermentation period resulting in a > 7 log CFU/mL reduction of each pathogen with no significant change in pH. The final ABV of the cider at the end of the 5-day fermentation was 4.4%. In the cider model system, the lower the pH and higher the ABV the quicker die off was observed, at pH 2.8, 3.0, 3.2, and 3.4 with 7, 8, and 9% ethanol concentration there was a 6.6 log reduction in E. coli O157:H7 population after 1 day. By the 7-day incubation period, no pathogens were detected at all pH and ABV combinations except for at pH 3.6 and 3.8 with 4% ethanol having ≤0.6 log CFU/mL of the population surviving. Similar E. coli O157:H7 inactivation patterns were observed in the model system and in the commercial ciders. The six commercial ciders observed had varying pH, ABV (%), and malic acid concentrations but successfully resulted in a > 6 log CFU/mL reduction in population of E. coli O157:H7 within 4 days of incubation. The ciders with the highest ABV’s, 8.7 and 9.6% observed a > 6 log reduction by 1 day. It was observed that at some point in time pH plays a bigger role in the presence of less ethanol, but it is clear that ethanol and pH work synergistically to kill of pathogens present in cider fermentation, a cider model, and commercial cider.

No description available.

No description available.

The growing popularity of farmers' markets coupled with a high percentage of produce-related foodborne outbreaks highlights the need for an emphasis on food safety within these markets to protect farmers, patrons and local economies. The number of farmers' markets registered in the United States has almost tripled in the last 15 years. Fresh produce constitutes the majority of food sold at farmers'markets. Between 1998 and 2008, raw produce accounted for almost half of the 4,589 foodborne illness outbreaks linked to a specific commodity. This research was conducted to identify practices at farmers' markets which may contribute to an increased risk of contamination, assess the microbial quality of produce sold at farmers' markets, as well as to develop a food safety management plan template for market managers to utilize to build their own food safety plan. Using an observational data collection method, risky food safety practices were identified at Southwest Virginia farmers' markets. While market managers and vendors in three of the five markets observed had formal food safety training, numerous risky food safety behaviors were still observed including temperature abuse, cross contamination opportunities, and poor personal hygiene and sanitation. Additionally, the microbial quality of produce from Southwest Virginia farmers' markets was compared to produce sold at retail using culture based microbiological plating and molecular methods. Total aerobic bacteria and coliforms were enumerated, and the presence of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and generic E. coli were determined. A significantly greater quantity of total aerobic bacteria was isolated from farmers' market leafy greens, onions and tomatoes when compared to a retail grocery store (P=0.0011, P=0.0395, and P<0.0001, respectively). Additionally, one or more target pathogen was isolated from 28 farmers' market samples and 16 retail grocery store samples. The observed risky food safety behaviors along with the bacterial data collected emphasize the need for a pathogen reduction focus on fresh produce not only at farmers' markets, but also with growers and other retail outlets. To help promote proper food safety practices at farmers' markets, a farmers' market food safety management plan (FSMP) template was developed to address the top five risk factors contributing to foodborne illness as identified by the Centers for Disease Control and Prevention (CDC). The FSMP was evaluated for practicality and feasibility through interviews with market mangers in North Carolina and Virginia. Most market managers (66.7%) agreed that the FSMP was practical for their market while only 33.3% agreed that they could implement the plan immediately. Revisions suggested to the FSMP will be made and it will be made available in Virginia and North Carolina in spring 2016. / Ph. D.

This study examined how case attributes impact plaintiff success and payouts in jury settled foodborne illness (FBI) lawsuits. Given the risk to firms in terms of potentially large payouts, future litigation, and lost reputation, the results may provide economic incentives for food firms and others in the supply chain to produce safer and better quality foods. Legal databases were systematically searched to identify cases of FBI, which were resolved through the U.S. court system. Reviewing the outcomes of 511 FBI jury trials between 1979 and 2014, plaintiffs won 34.8% of cases, and received a median award of $32,264. The Heckman two-step estimation procedure was used to examine the effects of various factors on plaintiff success rates and subsequent amounts awarded. Plaintiff chances of victory increased if lawsuits involved a child, foodborne pathogen was identified and pain and suffering was claimed, and decreased if defendants used of one or more expert witnesses or had 'deep pockets'. Cases involving a child, chronic complications, or defendants with 'deep pockets' resulted in higher awards. Corporate and policy implications of these findings are considered. / Master of Science