1,721,204 research outputs found
Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health
Full text linkStaphylococcus aureus is a commensal bacterium known to colonize the skin, nares, and gastrointestinal tract of humans. Asymptomatic workers can contaminate food via manual contact or through respiratory secretions thus becoming the source of staphylococcal food poisoning. This gastrointestinal intoxication occurs after the ingestion of food contaminated by enterotoxin-producing Staphylococcus aureus. Although most individuals overcome the infection without medical assistance and make a full recovery, in rare cases the infection can be life-threatening. Hence, Staphylococcus aureus food contamination represents a serious problem for both the food industry and healthcare systems. In the last few decades, many studies have investigated the prevalence of carriers among food handlers. We present an overview of all investigations carried out on nasal carriers working in different food industry settings highlighting the risk associated with cross-contamination
Dispersione ambientale di aerosol micetici generati da impianti di depurazione di acque reflue urbane.
No full textIndagine sull'uso di bevande alcoliche e sulla conoscenza dei danni da alcol fra studenti di una Scuola Media
No full textContenuto microbico di aerosols generati da impianti di depurazione che utilizzano differenti sistemi di aerazione
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Bactericidal effect of chlorine on motile Aeromonas spp. in drinking water supplies and influence of temperature on disinfection efficacy
No full textEvaluation of the environmental impact of microbial aerosols generated by wastewater treatment plants utilizing different aeration systems
No full textIncidence and role of Salmonella in seafood safety
No full textSeafood products are appreciated worldwide for their high nutritional value and are increasingly popular
among consumers. Consumer preferences range from fresh products, eaten raw or minimally processed, to
variously prepared (salted, smoked, cured, canned) and ready-to-eat (RTE) products. Moreover, seafood
products are a major food category in international trade and are frequently shipped very long distances. All
these factors expose seafood to various contaminants, including those of microbiological origins, such as
Salmonella. The presence of Salmonella in seafood may derive from contamination occurring in the natural
aquatic environment, in aquaculture or during processing. In addition, the isolation of Salmonella serovars that
are resistant and multiresistant to antibiotics continues to raise concerns. In this review various aspects
associated with the microbiological risk posed by the presence of Salmonella in seafood are examined. The
most recent data of incidence are presented, and some prevention and control strategies are considered
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