The Experts below are selected from a list of 365673 Experts worldwide ranked by ideXlab platform
José Miguel Soriano - One of the best experts on this subject based on the ideXlab platform.
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Listeria spp. in Street-Vended Ready-to-Eat Foods.
Interdisciplinary perspectives on infectious diseases, 2011Co-Authors: Moustafa El-shenawy, Jordi Mañes, José Miguel SorianoAbstract:Street-vended Ready-to-Eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥10 3 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contaminated food samples (meat, poultry, seafood, dairy products, and products of plant origin). Most of the samples contaminated by L. monocytogeneshadhighlevelsoftotalviablebacterialcounts.Theresultsobtainedmayhelptoclarifytheepidemiologyoflisteriosis in the country and draw the attention of the decision makers to issue hygienic regulations for food processing industries as well as street vendors in order to ensure safe street-vended Ready-to-Eat food.
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Listeria species in raw and Ready-to-Eat Foods from restaurants.
Journal of food protection, 2001Co-Authors: José Miguel Soriano, H. Rico, Juan Carlos Moltó, Jordi MañesAbstract:From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%), Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.
Moustafa El-shenawy - One of the best experts on this subject based on the ideXlab platform.
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Listeria spp. in Street-Vended Ready-to-Eat Foods.
Interdisciplinary perspectives on infectious diseases, 2011Co-Authors: Moustafa El-shenawy, Jordi Mañes, José Miguel SorianoAbstract:Street-vended Ready-to-Eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥10 3 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contaminated food samples (meat, poultry, seafood, dairy products, and products of plant origin). Most of the samples contaminated by L. monocytogeneshadhighlevelsoftotalviablebacterialcounts.Theresultsobtainedmayhelptoclarifytheepidemiologyoflisteriosis in the country and draw the attention of the decision makers to issue hygienic regulations for food processing industries as well as street vendors in order to ensure safe street-vended Ready-to-Eat food.
Jordi Mañes - One of the best experts on this subject based on the ideXlab platform.
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Listeria spp. in Street-Vended Ready-to-Eat Foods.
Interdisciplinary perspectives on infectious diseases, 2011Co-Authors: Moustafa El-shenawy, Jordi Mañes, José Miguel SorianoAbstract:Street-vended Ready-to-Eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥10 3 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contaminated food samples (meat, poultry, seafood, dairy products, and products of plant origin). Most of the samples contaminated by L. monocytogeneshadhighlevelsoftotalviablebacterialcounts.Theresultsobtainedmayhelptoclarifytheepidemiologyoflisteriosis in the country and draw the attention of the decision makers to issue hygienic regulations for food processing industries as well as street vendors in order to ensure safe street-vended Ready-to-Eat food.
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Listeria species in raw and Ready-to-Eat Foods from restaurants.
Journal of food protection, 2001Co-Authors: José Miguel Soriano, H. Rico, Juan Carlos Moltó, Jordi MañesAbstract:From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%), Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.
Roland N. Ndip - One of the best experts on this subject based on the ideXlab platform.
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Current status of antibiograms of Listeria ivanovii and Enterobacter cloacae isolated from Ready-to-Eat Foods in Alice, South Africa.
International journal of environmental research and public health, 2012Co-Authors: Mirriam E. Nyenje, Ezekiel Green, Nicoline F. Tanih, Roland N. NdipAbstract:This study assessed the antimicrobial susceptibility of 51 Listeria ivanovii and 33 Enterobacter cloacae strains isolated from various Ready-to-Eat Foods sold in Alice, South Africa. Isolates were identified using standard microbiological tests and further confirmed using API 20E and API Listeria kits. The disc diffusion technique was used to screen for antimicrobial susceptibility against 15 antimicrobials; minimum inhibitory concentration of five antibiotics was determined by the broth dilution method. All the strains of E. cloacae (100%) and 96% of L. ivanovii isolates were resistant to at least four or more of the antibiotics; nineteen antibiotypes were obtained based on the antibiotics used in the study. Antibiotype A5: AR PGR VAR ER APR was predominant in both L. ivanovii (23.5%) and E. cloacae (57.5%) isolates. Marked susceptibility of Listeriaivanovii was observed against chloramphenicol, ciprofloxacin, streptomycin and trimethoprim/sulfamethoxazole (100%) each while E. cloacae registered 100% susceptibility to ciprofloxacin only. Various percentages of susceptibility was reported to chloramphenicol and gentamicin (91%) each, nalidixic acid (97%) and streptomycin (94%). The MIC90 ranged from 0.004–7.5 µg/mL with E. cloacae being the most susceptible organism. The study demonstrated the presence of multi-resistant strains of bacteria in Ready-to-Eat-Foods and speculates that these Foods could serve as important vehicles transmitting multi-resistant bacteria to humans.
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Foodborne pathogens recovered from Ready-to-Eat Foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications.
International Journal of Environmental Research and Public Health, 2012Co-Authors: Mirriam E. Nyenje, Ezekiel Green, Nicoline F. Tanih, Collins E. Odjadjare, Roland N. NdipAbstract:This study assessed the microbiological quality of various Ready-to-Eat Foods sold in Alice, South Africa. Microbiological analysis was conducted on 252 samples which included vegetables, potatoes, rice, pies, beef and chicken stew. The isolates were identified using biochemical tests and the API 20E, API 20NE and API Listeria kits; results were analyzed using the one-way-ANOVA test. Bacterial growth was present in all the food types tested; high levels of total aerobic count were observed in vegetables, 6.8 ± 0.07 followed by rice, 6.7 ± 1.7 while pies had the lowest count (2.58 ± 0.24). Organisms isolated included: Listeria spp. (22%), Enterobacter spp. (18%), Aeromonas hydrophila (12%), Klebsiella oxytoca (8%), Proteus mirabilis (6.3%), Staphylococcus aureus (3.2%) and Pseudomonas luteola (2.4%). Interestingly, Salmonella spp. and Escherichia coli were not isolated in any of the samples. There was a statistically significant difference (p < 0.05) in the prevalence of foodborne pathogens from hygienic and unhygienic cafeterias. The results indicated that most of the Ready-to-Eat food samples examined in this study did not meet bacteriological quality standards, therefore posing potential risks to consumers. This should draw the attention of the relevant authorities to ensure that hygienic standards are improved to curtain foodborne infections.
Mirriam E. Nyenje - One of the best experts on this subject based on the ideXlab platform.
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Current status of antibiograms of Listeria ivanovii and Enterobacter cloacae isolated from Ready-to-Eat Foods in Alice, South Africa.
International journal of environmental research and public health, 2012Co-Authors: Mirriam E. Nyenje, Ezekiel Green, Nicoline F. Tanih, Roland N. NdipAbstract:This study assessed the antimicrobial susceptibility of 51 Listeria ivanovii and 33 Enterobacter cloacae strains isolated from various Ready-to-Eat Foods sold in Alice, South Africa. Isolates were identified using standard microbiological tests and further confirmed using API 20E and API Listeria kits. The disc diffusion technique was used to screen for antimicrobial susceptibility against 15 antimicrobials; minimum inhibitory concentration of five antibiotics was determined by the broth dilution method. All the strains of E. cloacae (100%) and 96% of L. ivanovii isolates were resistant to at least four or more of the antibiotics; nineteen antibiotypes were obtained based on the antibiotics used in the study. Antibiotype A5: AR PGR VAR ER APR was predominant in both L. ivanovii (23.5%) and E. cloacae (57.5%) isolates. Marked susceptibility of Listeriaivanovii was observed against chloramphenicol, ciprofloxacin, streptomycin and trimethoprim/sulfamethoxazole (100%) each while E. cloacae registered 100% susceptibility to ciprofloxacin only. Various percentages of susceptibility was reported to chloramphenicol and gentamicin (91%) each, nalidixic acid (97%) and streptomycin (94%). The MIC90 ranged from 0.004–7.5 µg/mL with E. cloacae being the most susceptible organism. The study demonstrated the presence of multi-resistant strains of bacteria in Ready-to-Eat-Foods and speculates that these Foods could serve as important vehicles transmitting multi-resistant bacteria to humans.
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Foodborne pathogens recovered from Ready-to-Eat Foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications.
International Journal of Environmental Research and Public Health, 2012Co-Authors: Mirriam E. Nyenje, Ezekiel Green, Nicoline F. Tanih, Collins E. Odjadjare, Roland N. NdipAbstract:This study assessed the microbiological quality of various Ready-to-Eat Foods sold in Alice, South Africa. Microbiological analysis was conducted on 252 samples which included vegetables, potatoes, rice, pies, beef and chicken stew. The isolates were identified using biochemical tests and the API 20E, API 20NE and API Listeria kits; results were analyzed using the one-way-ANOVA test. Bacterial growth was present in all the food types tested; high levels of total aerobic count were observed in vegetables, 6.8 ± 0.07 followed by rice, 6.7 ± 1.7 while pies had the lowest count (2.58 ± 0.24). Organisms isolated included: Listeria spp. (22%), Enterobacter spp. (18%), Aeromonas hydrophila (12%), Klebsiella oxytoca (8%), Proteus mirabilis (6.3%), Staphylococcus aureus (3.2%) and Pseudomonas luteola (2.4%). Interestingly, Salmonella spp. and Escherichia coli were not isolated in any of the samples. There was a statistically significant difference (p < 0.05) in the prevalence of foodborne pathogens from hygienic and unhygienic cafeterias. The results indicated that most of the Ready-to-Eat food samples examined in this study did not meet bacteriological quality standards, therefore posing potential risks to consumers. This should draw the attention of the relevant authorities to ensure that hygienic standards are improved to curtain foodborne infections.
