The Experts below are selected from a list of 2430 Experts worldwide ranked by ideXlab platform
Pongphen Jitareerat - One of the best experts on this subject based on the ideXlab platform.
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Fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs during refrigerated storage.
Journal of food protection, 2006Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen JitareeratAbstract:The fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (
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fates of seeded escherichia coli o157 h7 and salmonella on selected Fresh culinary Herbs during refrigerated storage
Journal of Food Protection, 2006Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen JitareeratAbstract:The fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (<0.8 log). Both pathogens remained the highest on cilantro and the lowest on rosemary (P < 0.0001). Storage time had a significant effect on the survival of E. coli O157:H7; populations declined as storage time progressed. Although storage of cilantro, basil, and chive was terminated after 19 days because of deteriorated quality, significant numbers of both pathogens were recovered from the remaining Fresh Herbs after 24 days of storage. The results showed that both bacteria were extremely persistent on all test herb...
Nehal Patel - One of the best experts on this subject based on the ideXlab platform.
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packed with salmonella investigation of an international outbreak of salmonella senftenberg infection linked to contamination of prepacked basil in 2007
Foodborne Pathogens and Disease, 2008Co-Authors: Lorenzo Pezzoli, Richard Elson, Christine L. Little, I. S.t. Fisher, H Yip, Ruth Yishai, Emilia Anis, Lea Valinsky, Matthew Biggerstaff, Nehal PatelAbstract:Salmonella Senftenberg is uncommon in the United Kingdom. In January-June 2007, the Health Protection Agency reported on 55 primary human cases of Salmonella Senftenberg in England and Wales. In May 2007, Fresh basil sold in the United Kingdom was found to be contaminated with Salmonella Senftenberg. We launched an investigation to elucidate the cause of this outbreak. Isolates were examined using plasmid profiling and pulsed-field gel electrophoresis, and the outbreak strain (SSFTXB.0014) was identified. We enquired via Enter-net whether other countries had isolated the outbreak strain, analyzed samples of Fresh Herbs from U.K. retailers, and interviewed patients on food history. Thirty-two patient-cases were referred to this outbreak in England and Wales. Onsets of illness occurred between 5 March and 6 June 2007. Fifty-six percent of patient-cases were females and 90% adults (>20 years old); three were admitted to hospital as a result of Salmonella infection. Scotland, Denmark, the Netherlands, and the United States reported on 19 cases of Salmonella Senftenberg infection presenting with the outbreak strain since January 2007. Eight samples of prepacked Fresh basil imported from Israel tested positive with the same strain. A minority of patients could recall the consumption of basil before illness, and some reported consumption of products where basil was a likely ingredient. Environmental investigations in Israel did not identify the contamination source. Microbiological evidence suggested an association between contamination of Fresh basil and the cases of Salmonella Senftenberg infection, leading to withdrawal of basil from all potentially affected batches from the U.K. market.
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Packed with Salmonella—Investigation of an International Outbreak of Salmonella Senftenberg Infection Linked to Contamination of Prepacked Basil in 2007
Foodborne pathogens and disease, 2008Co-Authors: Lorenzo Pezzoli, Richard Elson, Christine L. Little, I. S.t. Fisher, H Yip, Ruth Yishai, Emilia Anis, Lea Valinsky, Matthew Biggerstaff, Nehal PatelAbstract:Salmonella Senftenberg is uncommon in the United Kingdom. In January-June 2007, the Health Protection Agency reported on 55 primary human cases of Salmonella Senftenberg in England and Wales. In May 2007, Fresh basil sold in the United Kingdom was found to be contaminated with Salmonella Senftenberg. We launched an investigation to elucidate the cause of this outbreak. Isolates were examined using plasmid profiling and pulsed-field gel electrophoresis, and the outbreak strain (SSFTXB.0014) was identified. We enquired via Enter-net whether other countries had isolated the outbreak strain, analyzed samples of Fresh Herbs from U.K. retailers, and interviewed patients on food history. Thirty-two patient-cases were referred to this outbreak in England and Wales. Onsets of illness occurred between 5 March and 6 June 2007. Fifty-six percent of patient-cases were females and 90% adults (>20 years old); three were admitted to hospital as a result of Salmonella infection. Scotland, Denmark, the Netherlands, and the United States reported on 19 cases of Salmonella Senftenberg infection presenting with the outbreak strain since January 2007. Eight samples of prepacked Fresh basil imported from Israel tested positive with the same strain. A minority of patients could recall the consumption of basil before illness, and some reported consumption of products where basil was a likely ingredient. Environmental investigations in Israel did not identify the contamination source. Microbiological evidence suggested an association between contamination of Fresh basil and the cases of Salmonella Senftenberg infection, leading to withdrawal of basil from all potentially affected batches from the U.K. market.
Wei-yea Hsu - One of the best experts on this subject based on the ideXlab platform.
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Fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs during refrigerated storage.
Journal of food protection, 2006Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen JitareeratAbstract:The fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (
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fates of seeded escherichia coli o157 h7 and salmonella on selected Fresh culinary Herbs during refrigerated storage
Journal of Food Protection, 2006Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen JitareeratAbstract:The fates of seeded Escherichia coli O157:H7 and Salmonella on selected Fresh culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (<0.8 log). Both pathogens remained the highest on cilantro and the lowest on rosemary (P < 0.0001). Storage time had a significant effect on the survival of E. coli O157:H7; populations declined as storage time progressed. Although storage of cilantro, basil, and chive was terminated after 19 days because of deteriorated quality, significant numbers of both pathogens were recovered from the remaining Fresh Herbs after 24 days of storage. The results showed that both bacteria were extremely persistent on all test herb...
Lorenzo Pezzoli - One of the best experts on this subject based on the ideXlab platform.
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packed with salmonella investigation of an international outbreak of salmonella senftenberg infection linked to contamination of prepacked basil in 2007
Foodborne Pathogens and Disease, 2008Co-Authors: Lorenzo Pezzoli, Richard Elson, Christine L. Little, I. S.t. Fisher, H Yip, Ruth Yishai, Emilia Anis, Lea Valinsky, Matthew Biggerstaff, Nehal PatelAbstract:Salmonella Senftenberg is uncommon in the United Kingdom. In January-June 2007, the Health Protection Agency reported on 55 primary human cases of Salmonella Senftenberg in England and Wales. In May 2007, Fresh basil sold in the United Kingdom was found to be contaminated with Salmonella Senftenberg. We launched an investigation to elucidate the cause of this outbreak. Isolates were examined using plasmid profiling and pulsed-field gel electrophoresis, and the outbreak strain (SSFTXB.0014) was identified. We enquired via Enter-net whether other countries had isolated the outbreak strain, analyzed samples of Fresh Herbs from U.K. retailers, and interviewed patients on food history. Thirty-two patient-cases were referred to this outbreak in England and Wales. Onsets of illness occurred between 5 March and 6 June 2007. Fifty-six percent of patient-cases were females and 90% adults (>20 years old); three were admitted to hospital as a result of Salmonella infection. Scotland, Denmark, the Netherlands, and the United States reported on 19 cases of Salmonella Senftenberg infection presenting with the outbreak strain since January 2007. Eight samples of prepacked Fresh basil imported from Israel tested positive with the same strain. A minority of patients could recall the consumption of basil before illness, and some reported consumption of products where basil was a likely ingredient. Environmental investigations in Israel did not identify the contamination source. Microbiological evidence suggested an association between contamination of Fresh basil and the cases of Salmonella Senftenberg infection, leading to withdrawal of basil from all potentially affected batches from the U.K. market.
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Packed with Salmonella—Investigation of an International Outbreak of Salmonella Senftenberg Infection Linked to Contamination of Prepacked Basil in 2007
Foodborne pathogens and disease, 2008Co-Authors: Lorenzo Pezzoli, Richard Elson, Christine L. Little, I. S.t. Fisher, H Yip, Ruth Yishai, Emilia Anis, Lea Valinsky, Matthew Biggerstaff, Nehal PatelAbstract:Salmonella Senftenberg is uncommon in the United Kingdom. In January-June 2007, the Health Protection Agency reported on 55 primary human cases of Salmonella Senftenberg in England and Wales. In May 2007, Fresh basil sold in the United Kingdom was found to be contaminated with Salmonella Senftenberg. We launched an investigation to elucidate the cause of this outbreak. Isolates were examined using plasmid profiling and pulsed-field gel electrophoresis, and the outbreak strain (SSFTXB.0014) was identified. We enquired via Enter-net whether other countries had isolated the outbreak strain, analyzed samples of Fresh Herbs from U.K. retailers, and interviewed patients on food history. Thirty-two patient-cases were referred to this outbreak in England and Wales. Onsets of illness occurred between 5 March and 6 June 2007. Fifty-six percent of patient-cases were females and 90% adults (>20 years old); three were admitted to hospital as a result of Salmonella infection. Scotland, Denmark, the Netherlands, and the United States reported on 19 cases of Salmonella Senftenberg infection presenting with the outbreak strain since January 2007. Eight samples of prepacked Fresh basil imported from Israel tested positive with the same strain. A minority of patients could recall the consumption of basil before illness, and some reported consumption of products where basil was a likely ingredient. Environmental investigations in Israel did not identify the contamination source. Microbiological evidence suggested an association between contamination of Fresh basil and the cases of Salmonella Senftenberg infection, leading to withdrawal of basil from all potentially affected batches from the U.K. market.
Sara Schaarschmidt - One of the best experts on this subject based on the ideXlab platform.
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public and private standards for dried culinary Herbs and spices part i standards defining the physical and chemical product quality and safety
Food Control, 2016Co-Authors: Sara SchaarschmidtAbstract:Abstract Dried spices and culinary Herbs are vulnerable products, which are used for their aroma (and colour). They are important ingredients in many processed foods, e.g. meat products, dairy products, and bakery products, and in most of our dishes. Food processors and consumers have high expectations regarding the organoleptic quality of culinary Herbs and spices. Moreover, although used at relatively low amounts, Herbs and spices can represent a health threat to the consumer, e.g. when contaminated with mycotoxins or adulterated with harmful colourants. The current review provides an overview from a European perspective on product standards covering (i) general physical and chemical specifications important for product quality and (ii) chemical characteristics concerning the safety of culinary Herbs and spices. Focus is given to standards addressing dried culinary Herbs and spices on global and European Union (EU) level. At some points, additional information on Fresh Herbs and on some national standards of non-EU member states is provided. General specifications for individual Herbs and spices based on international agreements are developed by the International Organisation for Standardisation (ISO) and are currently under development by the Codex Alimentarius Commission. Besides global standards, the review outlines product specifications for dried culinary Herbs and spices that are defined by national bodies and industry associations. To reduce potential chemical hazards, specific maximum and action levels are laid down for culinary Herbs and spices. In EU law, these address besides residues of pesticides certain mycotoxins, heavy metals, persistent organic pollutants, and additives as described in the following.
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Public and private standards for dried culinary Herbs and spices—Part I: Standards defining the physical and chemical product quality and safety
Food Control, 2016Co-Authors: Sara SchaarschmidtAbstract:Abstract Dried spices and culinary Herbs are vulnerable products, which are used for their aroma (and colour). They are important ingredients in many processed foods, e.g. meat products, dairy products, and bakery products, and in most of our dishes. Food processors and consumers have high expectations regarding the organoleptic quality of culinary Herbs and spices. Moreover, although used at relatively low amounts, Herbs and spices can represent a health threat to the consumer, e.g. when contaminated with mycotoxins or adulterated with harmful colourants. The current review provides an overview from a European perspective on product standards covering (i) general physical and chemical specifications important for product quality and (ii) chemical characteristics concerning the safety of culinary Herbs and spices. Focus is given to standards addressing dried culinary Herbs and spices on global and European Union (EU) level. At some points, additional information on Fresh Herbs and on some national standards of non-EU member states is provided. General specifications for individual Herbs and spices based on international agreements are developed by the International Organisation for Standardisation (ISO) and are currently under development by the Codex Alimentarius Commission. Besides global standards, the review outlines product specifications for dried culinary Herbs and spices that are defined by national bodies and industry associations. To reduce potential chemical hazards, specific maximum and action levels are laid down for culinary Herbs and spices. In EU law, these address besides residues of pesticides certain mycotoxins, heavy metals, persistent organic pollutants, and additives as described in the following.
