The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Zhao Jiang - One of the best experts on this subject based on the ideXlab platform.
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Analysis on Food Poisoning in Yunnan province in 2006.
Modern Preventive Medicine, 2010Co-Authors: Zhao JiangAbstract:[Objective] To analyze the regulation and epidemiologic characteristics of Food Poisoning in Yunnan province of 2006,so as to provide reference to formulating Food Poisoning control measures.[Methods] According to the data of epidemic situation and field investigation of Food Poisoning,we analyzed the Food Poisoning of Yunnan in 2006.[Results] 65 cases with Food Poisoning were reported in Yunnan of 2006,2001 cases with Poisoning,and 50 cases died with the fatality rate of 2.5%.The Food Poisoning often occurred in the second and third quarters.Poisoning and Poisoning often occured in a few number of households,followed by the school;The Poisoning deaths in the family was also the largest.[Conclusion] In Yunnan of 2006,The main reason for Food posion was mainly due to Food Poisoning micro-organisms,chemical and animals and plants,primarily places were the family and schools,companies,restaurants and other collective canteens.It is necessary to strengthen the family,school groups and other collective meal Food hygiene management,and to avoid Food Poisoning incidents.
Roger Stephan - One of the best experts on this subject based on the ideXlab platform.
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further evidence for staphylococcal Food Poisoning outbreaks caused by egc encoded enterotoxins
Toxins, 2015Co-Authors: Sophia Johler, Petra Giannini, Jorg Hummerjohann, M Jermini, Andreas Baumgartner, Roger StephanAbstract:Staphylococcal Food Poisoning represents the most prevalent Foodborne intoxication worldwide. It is caused by oral intake of enterotoxins preformed by Staphylococcus aureus in Food. The relevance of newly described enterotoxins in outbreaks of staphylococcal Food Poisoning is controversially discussed. Although the staphylococcal enterotoxins SEG, SEI, SEM, SEN, and SEO elicit emesis in a monkey feeding assay, there has been no conclusive proof of their emetic activity in humans. In this study, we provide further evidence suggesting that one of these enterotoxins or a combination of SEG, SEI, SEM, SEN, and SEO cause staphylococcal Food Poisoning. We investigated two outbreaks registered with the Swiss Federal Office of Public Health, in which only Staphylococcus aureus strains harboring the egc cluster, including seg, sei, sem, sen, and seo linked to typical signs of staphylococcal Food Poisoning were isolated. The outbreaks were caused by consumption of raw goat cheese and semi-hard goat cheese, and were linked to strains assigned to CC45 (agr type I) and CC9 (agr type II), respectively. These outbreaks provide further evidence that newly-described staphylococcal enterotoxins are likely to cause staphylococcal Food Poisoning in humans.
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staphylococcal Food Poisoning a current review
Archiv Fur Lebensmittelhygiene, 2010Co-Authors: Sophia Johler, Roger StephanAbstract:Staphylococcal Food Poisoning is one of the most prevalent causes of Food-borne intoxication worldwide. It is typically self-limiting, presenting with violent vomiting following a short incubation period. Staphylococcal Food Poisoning is caused by ingestion of staphylococcal enterotoxins preformed in Food. These toxins are able to cause massive T-cell proliferation and were classified as members of the pyrogenic exotoxin superantigen family. With the rise of genomic studies and the development of a wide range of new molecular techniques, research on Staphylococcal Food Poisoning is advancing quickly, revealing an immense variety of intriguing results. In this review, we focus on providing an overview of the vast field of current research on this intoxication.
Lv Y - One of the best experts on this subject based on the ideXlab platform.
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Analysis on Food Poisoning in Sichuan Province, 2010
Modern Preventive Medicine, 2013Co-Authors: Lv YAbstract:OBJECTIVE To grasp the occurrence and trends of Food Poisoning events in Sichuan Province in 2010,and to provide scientific basis for effective control and prevention of Food-borne diseases.METHODS According to the data of the public emergency network direct reporting system and Food Poisoning monitoring network,we explored the distribution and the trend of Food Poisoning in Sichuan through the descriptive analysis.RESULTS Total 61 Food Poisoning events were reported in Sichuan in 2010,led to 1 372 cases of Poisoning and 11 deaths with the fatality rate of 0.80%.The city with higher number of Food Poisoning were Deyang,Luzhou,and Suining;higher number of incidence were Deyang and Leshan;higher number of Poisoning deaths were Luzhou and Liangshan.Food Poisoning time was negatively skewed unimodal distribution.Responsible units were mainly family and Food service units.The pathogenic factor and incidence number of Food Poisoning was mainly bacteria,and the largest number of deaths was the chemical Food Poisoning incidents.The trends in the number of Food Poisoning events and incidents were straight upward line from 2008 to 2010,especially from May to July in 2010,the number of Food Poisoning was significantly higher than the previous levels.CONCLUSION Bacterial Food Poisoning in a long time will remain be the main risk factors of Food Poisoning in Sichuan.In recent years,the condition of Food Poisoning in Sichuan depicts upward trends.The situation of Food Poisoning in Sichuan is still severe.
Sylviane Dragacci - One of the best experts on this subject based on the ideXlab platform.
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how should staphylococcal Food Poisoning outbreaks be characterized
Toxins, 2010Co-Authors: Jacquesantoine Hennekinne, Annick Ostyn, Florence Guillier, Sabine Herbin, Annelaure Prufer, Sylviane DragacciAbstract:Staphylococcal Food Poisoning is one of the most common Food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in Food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. All SEs have superantigenic activity whereas only a few have been proved to be emetic, representing a potential hazard for consumers. Characterization of staphylococcal Food Poisoning outbreaks (SFPOs) has considerably progressed compared to 80 years ago, when staphylococci were simply enumerated and only five enterotoxins were known for qualitative detection. Today, SFPOs can be characterized by a number of approaches, such as the identification of S. aureus biovars, PCR and RT-PCR methods to identify the se genes involved, immunodetection of specific SEs, and absolute quantification by mass spectrometry. An integrated gene-to-protein approach for characterizing staphylococcal Food Poisoning is advocated.
Yang Hai-xia - One of the best experts on this subject based on the ideXlab platform.
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Analysis on Food Poisoning events in Gansu province,2004-2010
Chinese Journal of Public Health, 2013Co-Authors: Yang Hai-xiaAbstract:Objective To analyze the Food Poisoning events reported in Gansu province in 2004-2010 and to provide evidence for the prevention and control of Food Poisoning.Methods Descriptive epidemiological analysis was conducted on the data of Food Poisoning events reported through the public emergency network direct reporting system in Gansu province in 2004-2010.Results The number of Food Poisoning events reported was 68,the number of Food Poisoning patients was 2 143,and the number of death cases caused by the events was 47,with a fatality rate of 2.19%.Most of the events occurred from June to October,especially in September.Microorganism Food Poisoning occurred most frequently(28 cases),followed by chemical Food Poisoning(22 cases)and vegetal and animal Food Poisoning(13 cases).The death cases were mainly caused by poisonous pesticide/ rodenticide Poisoning(25 deaths),mushroom(7 deaths),botulinum toxin(4 deaths),nitrite(3 deaths)and other Poisoning(8 deaths).Conclusion For Food Poisoning events reported in Gansu province,microorganisms Food Poisoning was most frequent and the leading causes of death due to Food Poisoning were pesticide/rodenticide Poisoning and mushroom Poisoning.
