When any doubt has been expressed about the safety of food it usually centres around the use of many non-nutritive additives and food itself has seldom been investigated. At the time when attention was first drawn to additives this was possibly quite understandable as food was very traditional and variety was just coming into a diet restricted during World War 2. After the early work of the USA...

Clostridium perfringens type A isolates carrying the enterotoxin (cpe) gene are important causes of both food poisoning and non-food-borne diarrheas in humans. In North America and Europe, food poisoning isolates were previously shown to carry a chromosomal cpe gene, while non-food-borne gastrointestinal (GI) disease isolates from those two geographic locations were found to have a plasmid cpe ...

OBJECTIVE To assess the food storage knowledge and practice of elderly people living at home. METHODS Three phase survey data collection: face to face interviews; dietary diaries with a food frequency questionnaire; and follow up interviews. SETTING Urban Nottingham. PARTICIPANTS 809 elderly people (aged 65+) randomly selected from general practitioner lists. MAIN OUTCOME MEASURES Respo...

An investigation was conducted to determine the vehicle of infection of an outbreak of food poisoning in a large metropolitan building early in 1988. A questionnaire was distributed to 700 people who had eaten in the building during the week of the outbreak, and attack rates for specific food were calculated. Food and stool samples, environmental samples, and eggs and environmental swabs from t...

Most people can eat a variety of foods without problems. However, in a small percentage of the population, certain foods can cause adverse reactions, from which the origin should be investigated: Perhaps food poisoning, a psychological aversion to a food, an intolerance to an ingredient in a meal or a true food allergy. Diagnosis of food allergy requires a combination of a detailed medical hist...

Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium ty...

Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the ho...

Food-borne diseases constitute a major public health problem. Due to increased morbidity and mortality leading to time loss in the work place and reduced productivity, food-borne diseases across the world cost billions of dollars annually1. The Clostridium group of bacteria is commonly found in soil everywhere in the world, and some of its species live harmlessly in our intestines. Clostridium ...

Several episodes of mass poisoning by organophosphates (OPs) have been reported from the developing countries. The diagnosis of OP-poisoning is mainly based on the characteristic clinical features and history of exposure to a known OP compound. Estimation of serum and red blood cell (RBC) cholinesterase activities are helpful in confirming the diagnosis. However, there is controversy regarding ...