The Experts below are selected from a list of 2637297 Experts worldwide ranked by ideXlab platform
J. Garside - One of the best experts on this subject based on the ideXlab platform.
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Prevalence of Listeria monocytogenes in Ready-to-Eat Foods sampled from the point of sale in Wales, United Kingdom.
Journal of food protection, 2010Co-Authors: Richard Meldrum, P. Ellis, Philip T Mannion, D. Halstead, J. GarsideAbstract:A survey of Listeria in Ready-to-Eat Food took place in Wales, United Kingdom, between February 2008 and January 2009. In total, 5,840 samples were taken and examined for the presence of Listeria species, including L. monocytogenes. Samples were tested using detection and enumeration methods, and the results were compared with current United Kingdom guidelines for the microbiological quality of Ready-to-Eat Foods. The majority of samples were negative for Listeria by both direct plating and enriched culture. Seventeen samples (0.29%) had countable levels of Listeria species (other than L. monocytogenes), and another 11 samples (0.19%) had countable levels of L. monocytogenes. Nine samples (0.15%) were unsatisfactory or potentially hazardous when compared with United Kingdom guideline limits; six (0.10%) were in the unsatisfactory category (>100 CFU/g) for Listeria species (other than L. monocytogenes), and three (0.05%) were in the unacceptable or potentially hazardous category (>100 CFU/g) for L. monocyt...
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Microbiological quality of Ready-to-Eat Food served in schools in Wales, United Kingdom.
Journal of food protection, 2009Co-Authors: Richard Meldrum, J. GarsideAbstract:A survey of the general microbiological quality of Ready-to-Eat Food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of Ready-to-Eat Food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of Food available in Wales, the Food sampled from schools was of relatively better microbiological quality.
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Microbiological quality of randomly selected Ready-to-Eat Foods sampled between 2003 and 2005 in Wales, UK.
International journal of food microbiology, 2006Co-Authors: R. J. Meldrum, R. M. M. Smith, P. Ellis, J. GarsideAbstract:Since 1995, the publicly funded Ready-to-Eat Food sampling and examination activities in Wales have been coordinated and structured, using a novel approach for the identification of samples and premises. The latest set of data from this surveillance system reports the results from 3391 Ready-to-Eat Foods sampled between November 2003 and March 2005. During this seventeen-month period all samples were examined for aerobic colony count, Escherichia coli, Listeria spp., Bacillus cereus, Salmonella, Staphylococcus aureus and Listeria monocytogenes. The Food types with the poorest microbiological quality were cream cakes, custard slices and egg mayonnaise sandwiches. The Food type with the best microbiological quality was dried fruit. In conclusion, the results indicate that, in general terms, the Ready-to-Eat Food types sampled and examined in this period posed little bacterial hazard to consumers.
Richard Meldrum - One of the best experts on this subject based on the ideXlab platform.
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Prevalence of Listeria monocytogenes in Ready-to-Eat Foods sampled from the point of sale in Wales, United Kingdom.
Journal of food protection, 2010Co-Authors: Richard Meldrum, P. Ellis, Philip T Mannion, D. Halstead, J. GarsideAbstract:A survey of Listeria in Ready-to-Eat Food took place in Wales, United Kingdom, between February 2008 and January 2009. In total, 5,840 samples were taken and examined for the presence of Listeria species, including L. monocytogenes. Samples were tested using detection and enumeration methods, and the results were compared with current United Kingdom guidelines for the microbiological quality of Ready-to-Eat Foods. The majority of samples were negative for Listeria by both direct plating and enriched culture. Seventeen samples (0.29%) had countable levels of Listeria species (other than L. monocytogenes), and another 11 samples (0.19%) had countable levels of L. monocytogenes. Nine samples (0.15%) were unsatisfactory or potentially hazardous when compared with United Kingdom guideline limits; six (0.10%) were in the unsatisfactory category (>100 CFU/g) for Listeria species (other than L. monocytogenes), and three (0.05%) were in the unacceptable or potentially hazardous category (>100 CFU/g) for L. monocyt...
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Microbiological quality of Ready-to-Eat Food served in schools in Wales, United Kingdom.
Journal of food protection, 2009Co-Authors: Richard Meldrum, J. GarsideAbstract:A survey of the general microbiological quality of Ready-to-Eat Food served in schools was undertaken across Wales, United Kingdom. Of the 2,351 samples taken, four were identified as containing unsatisfactory counts of Escherichia coli, four contained unsatisfactory counts of Staphylococcus aureus, and one contained an unacceptable count of Bacillus cereus when compared with guidelines for the microbiological quality of Ready-to-Eat Food published by the United Kingdom Public Health Laboratory Service in 2000. No samples contained detectable levels of Salmonella, Listeria species, or Clostridium perfringens. When compared with data on the general microbiological quality of Food available in Wales, the Food sampled from schools was of relatively better microbiological quality.
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Campylobacter in Ready-to-Eat Foods: the result of a 15-month survey.
Journal of food protection, 2003Co-Authors: Richard Meldrum, C. D. RibeiroAbstract:Ready-to-Eat Foods at retail and catering establishments were randomly sampled at the point of sale for a period of 15 months. During this period, 4,469 Food samples were examined for the presence of Campylobacter with the use of plate-based methodology. A range of different Ready-to-Eat Food types, all of which have the potential to be contaminated with the organism, were examined. No viable Campylobacter cells were detected in any of the Foods during the survey. There is no evidence that the Foods examined in this study represent a risk to the consumer. Although these Foods may be a vehicle for infection if cross-contamination occurs, other sources need to be investigated as causes of enteric infection caused by Campylobacter.
Phakkawalan Chantra - One of the best experts on this subject based on the ideXlab platform.
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Situation of Microorganism Contamination in Ready to Eat Food: The Case Study at Khon Kaen and Udon Thani Provinces
Journal of Public Health Research, 2014Co-Authors: Dariwan Setthetham, Ganjana Nathapindhu, Jaradsri Namkeaw, Phakkawalan ChantraAbstract:This descriptive survey research was to study the contamination of coliform bacteria and Staphylococcus aureus in ready to eat Food from 42 Food shops and 68 Food stalls in Kumpawapi district, Udon Thani province, and to study contamination of faecal coliform, Staphylococcus aureus and Salmonella spp. In Food samples collected from 3 fresh markets and 3 super markets in Khon Kaen. Study was conducted between August, 2009 to March, 2011. The results of study found that ready to eat Food sale in shop and stall had coliform bacteria in general cooked Food group, vegetable and fruit group, and raw Food did not standard equal 38.5%, 32.6% and 27.6%, respectively. Found Staphylococcus aureus did not standard in raw Food group, general cooked Food, and vegetable and fruit group equal 50.0%, 40.9% and 27.7%, respectively. The ready to eat Food sale in supermarkets and markets had contamination of faecal coliform did not standard in Yum and Salad as same equal 96.7%, in Numpraug, dessert and fry vegetable equal 76.7%, 63.3% and 56.7%, respectively. Found Staphylococcus aureus did not standard in Yum 76.7% Numpraug 43.3% Salad 26.7% and dessert 6.7%. Salmonella spp did not standard in fry vegetable 83.3%, Yum 60.0%, Salad 46.7%, Numpraug 46.7% and dessert 26.7%. Keyword: Situation, Microorganism Contamination, Ready to Eat Food
Dariwan Setthetham - One of the best experts on this subject based on the ideXlab platform.
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Situation of Microorganism Contamination in Ready to Eat Food: The Case Study at Khon Kaen and Udon Thani Provinces
Journal of Public Health Research, 2014Co-Authors: Dariwan Setthetham, Ganjana Nathapindhu, Jaradsri Namkeaw, Phakkawalan ChantraAbstract:This descriptive survey research was to study the contamination of coliform bacteria and Staphylococcus aureus in ready to eat Food from 42 Food shops and 68 Food stalls in Kumpawapi district, Udon Thani province, and to study contamination of faecal coliform, Staphylococcus aureus and Salmonella spp. In Food samples collected from 3 fresh markets and 3 super markets in Khon Kaen. Study was conducted between August, 2009 to March, 2011. The results of study found that ready to eat Food sale in shop and stall had coliform bacteria in general cooked Food group, vegetable and fruit group, and raw Food did not standard equal 38.5%, 32.6% and 27.6%, respectively. Found Staphylococcus aureus did not standard in raw Food group, general cooked Food, and vegetable and fruit group equal 50.0%, 40.9% and 27.7%, respectively. The ready to eat Food sale in supermarkets and markets had contamination of faecal coliform did not standard in Yum and Salad as same equal 96.7%, in Numpraug, dessert and fry vegetable equal 76.7%, 63.3% and 56.7%, respectively. Found Staphylococcus aureus did not standard in Yum 76.7% Numpraug 43.3% Salad 26.7% and dessert 6.7%. Salmonella spp did not standard in fry vegetable 83.3%, Yum 60.0%, Salad 46.7%, Numpraug 46.7% and dessert 26.7%. Keyword: Situation, Microorganism Contamination, Ready to Eat Food
Virginia Filipello - One of the best experts on this subject based on the ideXlab platform.
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the evolution and epidemiology of listeria monocytogenes in europe and the united states
Infection Genetics and Evolution, 2015Co-Authors: Sara Lomonaco, Daniele Nucera, Virginia FilipelloAbstract:Listeria monocytogenes is an opportunistic Food-borne pathogen responsible for listeriosis, a disease associated with high mortality rates. L. monocytogenes causes invasive syndromes and case-fatality can be as high as 30%, in specific high-risk population groups such as the elderly, immuno-compromised individuals, fetuses and newborns. Acquisition of the disease is mainly due to consumption of contaminated (predominantly Ready-to-Eat) Food. We aimed to provide a state-of-the-art collection of different likely evolutionary models, based on recombination and positive selection, and the phylogenetic relationship between lineages of L. monocytogenes and between them and other Listeria species. We described the most recent findings in comparative pan-genomics, considering the core and accessory genome in relation to virulence and adaptation to different environments. Finally, this review illustrates L. monocytogenes epidemiology and transmission in humans, Foods and animals, the surveillance systems of the European Union and United States and the application of molecular techniques as a core tool in epidemiological investigation.
