Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references. Also available on the Internet.

Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

The utility of focal-plane-array Fourier transform infrared (FPA-FTIR) spectroscopy as a rapid method for the differentiation of antibiotic resistant foodborne pathogens was studied. / Optimum spectral acquisition and processing parameters as well as appropriate film thickness of bacterial films were empirically established for the discrimination between two Shigella species (S. flexneri and S sonnei) in order to optimize the scanning parameters of an FPA-FTIR spectrometer. A detailed study of the potential of FPA-FTIR spectroscopy for the discrimination between antibiotic resistant and sensitive strains from two Salmonella species (S. Typhimurium and S. Heidelberg) was subsequently undertaken. The results of these studies demonstrated that the infrared spectra recorded by an FPA-FTIR spectrometer contained sufficient information to differentiate between antibiotic resistant and sensitive strains of Salmonella. Accordingly, FPA-FTIR spectroscopy may potentially serve as a high-throughput technique for the identification of foodborne as well as antibiotic resistant bacteria. / Interpretation of the regions selected in relation to the different resistance mechanisms would require more detailed studies. However, the identification of specific biochemical markers based on such spectral interpretation is generally not feasible owing to the complexity of the FTIR spectra of microorganisms.

The goal of risk and crisis communication is to reduce and contain the harm inherent in a threat. In order to achieve this goal, risk and crisis scholars call for continued testing of messages surrounding these events; specifically, messages that address the needs of the at-risk message receiver. Previous scholarship suggests that these messages should include adapting and instructing information (Coombs, 2012), and should be designed using pedagogically sound instructional approaches (Frisby, Sellnow, Sellnow, Lane, & Veil, 2011; Sellnow & Sellnow, 2010). In order to meet this call, this dissertation tested an instructionally sound message that includes both adapting and instructing information related to a foodborne illness event including a hypothetical E. coli contamination in ground beef affecting the state of Kentucky. Foodborne illness outbreaks are unique in that they must address those at risk of contamination while simultaneously addressing the needs of those experiencing the crisis (i.e. those already contaminated). The research tested the ability of participants to make positive sense of risk message related to the E. coli outbreak; specifically exploring the effect of augmenting traditional video warning messages with converging Twitter messages and positive sensemaking on behavioral intentions and self-efficacy. Results indicate that individuals who are able to make positive sense of the message, report greater self-efficacy and behavioral intentions in line with message recommendations. Further, individuals who receive an IDEA model message and converging Twitter messages report greater attitudes and beliefs related to the message than individuals who receive a traditional video warning message. These findings indicate a need for continued research on the role of positive sensemaking and the type of message received as they directly affect perceptions of messages and intentions to comply with recommendations.

Raw and processed foods are vulnerable to contamination during their production, distribution and sale. Thus, a wide variety of chemical preservatives are used in the food industry to prevent the growth of food spoilage and pathogenic bacteria. However, health and economic concerns have led to an intensive search for natural alternatives, such as plant extracts, that can safely be used as substitutes for synthetic antimicrobials and preservatives to partially or completely inhibit the growth of bacteria. This study evaluated the antimicrobial effects of natural phenolic compounds extracted from vegetables, fruits, herbs and spices. The main objective was to determine the lowest concentration of phenolics to inhibit the visible growth of the pathogenic bacteria which is defined as the minimum inhibitory concentration (MIC). Some of the most common Gram-positive and Gram-negative foodborne pathogens were treated with several natural phenolic compounds. Concentrations of 5, 10, 15, and 20 ppm (pH 5-6) of each compound were evaluated by broth micro-dilution method and the MICs were determined by using official density (OD) assay. The results demonstrated that the phenolic compounds have varying antimicrobial activities against foodborne pathogens. Natural sources of phenolic compounds contain major antibacterial components and have great potential to be used as natural antimicrobials and food preservatives.

The problem of this study was to determine health care professionals' opinions and practices concerning foodborne illness and food safety education during prenatal care. Data were collected from Indiana health care professionals using a mailed questionnaire. The results found that 71.7% of respondents do not provide foodborne illness and food safety education during prenatal care, however, 80.6% would like to. Most of the respondents indicated that they do not have the time (71.4%), resources (57 1%), or knowledge (25.7%) to provide this information to patients. Many of the respondents indicated that they have not received information on foodborne illness during pregnancy and are unaware of the recommendations to provide this information during prenatal care. The opinion questions found that most agree that foodborne illness can be serious in pregnancy and would like to learn more about the risks of foodborne illness to pregnant women and the fetus. / Department of Physiology and Health Science

Community-acquired Clostridium difficile infections have recently been increasing in incidence and severity. Several studies have isolated C. difficile spores from livestock and retail meats, suggesting that food may play a role in transmission. No research has been done, however, on what food conditions might allow for the survival and/or growth of the bacterium. We therefore modelled the minimum thresholds for C. difficile growth under low pH, water activity (aw), and temperature. We also sampled retail ground meats, cheese, and milk for the presence of C. difficile spores and subtyped food isolates for comparison with clinical strains. We found that C. difficile growth could be prevented by refrigeration temperatures. C. difficile spores were also detected for the first time in Canada in ground lamb, ground turkey, ground chicken, cheese and milk. The majority of these food isolates were genetically similar to epidemic strain NAP7/078, suggesting that food may not be a direct vector for C. difficile transmission, but could still be clinically relevant.

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 4 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 5 uppsatser.