The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry

Foodborne illness outbreaks generate serious socioeconomic costs in the United States. Among many causes, the effects of weather change and the habit of frequently dining out at restaurants are very important topics for researchers, because ambient temperature change may influence the entire process of food consumption from farms to tables, and restaurants are considered to be the most predominant single location responsible for foodborne illness outbreaks. However, few studies have examined both factors simultaneously, although empirical findings support a significant relationship between each factor and foodborne illness outbreaks. Therefore, the objective of this study is to link the effects of ambient temperature change with foodborne illness outbreaks in restaurant business settings. Furthermore, this study aims to identify how restaurant firms have performed compared with others in regard to foodborne illness outbreaks. Finally, this study intends to suggest how restaurant firms can reduce or prevent the prevalence of foodborne illness outbreaks.     

A retrospective review of the economic impact of the food and drug administration's proposed egg rule

Using novel 1998–2008 data collected by the Centers for Disease Control and Prevention on foodborne illnesses and outbreaks, we test using a difference‐in‐differences approach whether the Food and Drug Administration's proposed rule entitled “Prevention of Salmonella Enteritidis in Shell Eggs During Production” decreased the number of Salmonella illnesses associated with the consumption of shell eggs. We find that this rule led to a reduction in the number of Salmonella illnesses of between 308 and 434 illnesses per year, which we attribute to a reduction in the number of outbreaks associated with egg‐containing products rather than a reduction in the average number of illnesses reported in each outbreak.     

进出口食品中沙门氏菌PFGE分型及耐药研究

目的：研究进出口食品中分离的沙门氏菌（SA）分子型别和耐药情况。方法：用限制性内切酶XbaⅠ酶切SA染色体DNA进行脉冲场凝胶电泳（PFGE）实验,用BioNumerics软件分析菌株之间的相似度。用Vitek 2进行药敏实验,分析SA耐药情况。结果：24株SA分成22个PFGE型。SA2和SA11之间相似度100%,鼠伤寒SA之间的相似度62.1%～90.3%。药敏实验结果显示5株鼠伤寒SA共有4种耐药谱,部分菌株对青霉素类、呋喃类、氨基糖苷类、磺胺类耐药。结论：进出口食品中分离的SA表现出较大的遗传多样性,但部分菌株有相关性。     

两种方法在沙门氏菌能力验证中的比较

比较国家标准方法与荧光PCR法在能力验证沙门氏菌检验中的优缺点。结果表明,两种方法均检出样品呈沙门氏菌阳性,且国家标准方法通过血清学分型检出乙型副伤寒沙门氏菌。荧光PCR检测方法快速、特异性强、灵敏度高,可作为传统方法的有效补充,且参加能力验证有助于提高实验室的检测能力。     

黄酮类化合物对沙门氏菌的体外抑制

本研究以具有抗炎抑菌、抗氧化、抗辐射和增强免疫能力等生理活性作用的植物次生代谢产物——黄酮类化合物作为抑菌剂,通过抑菌圈测定、最小抑菌浓度(MIC)、最小杀菌浓度(MBC)测定比较柚皮素、芦丁、槲皮素三种黄酮类化合物对沙门氏菌体外抑菌效果,为获得新的食品防腐剂提供依据。实验结果表明,三种黄酮类化合物对沙门氏菌均具有不同程度的抑制作用。抑菌强弱顺序为槲皮素、芦丁、柚皮素。     

沙门氏菌快速检测方法的研究进展

沙门氏菌可引起肠炎和系统性疾病,严重危害人们的健康.传统的沙门氏菌检测方法操作复杂、检测时间长,无法满足快速检测的要求.因此,沙门氏菌快速检测方法的研究对于保障食品安全和人们的健康具有重要意义.本文综述了沙门氏菌快速检测方法的研究进展,以期为实现沙门氏菌的快速检测提供方法和思路.     

4种常见食源性病原菌多重PCR检测技术研究

为了解决常规方法检测食源性病原菌存在操作繁琐、周期长的问题,基于4种常见食源性病原菌特异基因序列扩增提出了一种快速、高效的多重PCR（multiplex polymerase chain reaction,MPCR）检测方法。根据单增李斯特菌iap基因、蜡样芽孢杆菌gyrB基因、产志贺毒素大肠埃希氏菌stx Ⅰ 基因、肠炎沙门氏菌invA基因的特异序列分别设计引物后建立MPCR反应体系,测试其特异性、敏感性和可行性,并与国标培养法进行比较。结果表明：MPCR扩增出4个目标基因的特异性条带大小依次为371、221、432、171 bp;在58 ℃的退火温度下,MPCR扩增表现出良好的特异性,无非特异性扩增,4种病原菌最低检出限达到10² CFU/mL;MPCR方法和国标培养法对多种食源性病原菌感染的牛奶样品的检测结果完全一致,检测周期由原来的5～7 d缩减到8～9 h。所建立的MPCR技术作为一种快速、高效的检测方法,可为食品安全生产提供保障。     

食品沙门氏菌检测中PCR技术的应用分析

沙门氏菌已经成为了导致人们食物中毒的重要病源之一,因此创建有效的、科学的检测方法十分重要。而PCR技术主要是一种体外核酸扩增技术,其主要的优点是特异性高、敏感性强、简单快速等,目前已经被广泛运用到了生物学、医学等领域。本文简单阐述了PCR技术在沙门氏菌快速检测中的应用,并对PCR技术在沙门氏菌检测中的应用前景进行总结与展望,旨在提升沙门氏菌检测的质量与效率。