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Where is the organism can be found + environmental factors (+ means combine)
1.Amalini
2.Affiqah
3.Ash
4. Dieana

Types of food that contaminate with it + condition of food favor its growth
1.Farhana
2. Zahiah

How to detect and identify this organism in the suspected food + current detection method + Basic biochemical characteristics to identify the pathogen
1. Sum
2. Lee
3. Syamimi Robaie
4. Syafiqah

Outbreaks associated
1.Mimi Rahim
2. najwa

Appropriate interventions to prevent growth of organism in foods
1. Mimi Rahim
2. Najwa
-Dieana

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Signs of spoilage food
Bulging or loosened lids on canned jars
Weeping or leakage from under a previously sealed jar
Bubbly or foamy contents of canned food
Visible mold or mildew on the lid, inside the jar, or on the food itself.
Dark/Green/White/Grey/Red growth on the food.
Foul smell.
Awful taste.

Detection
1. Take food sample or surface by swabbing or sponging a food or food equipment surface, excising a thin layer of food product surface or rinsing the food product or piece of equipment in or with a buffered diluent.
2. Detaching microbes from the food is done by blending, stomaching (or macerating) and rinsing.
3. Conventional method: observe the microorganism under microscope, see and record the morphology,  identify or quantify by culturing and growing organisms on culture media and using phenotypic characteristics or byproducts to identify the organisms
4. Current methods: using extraction of cellular components of a particular organism, such as DNA or RNA, and amplification to detectable levels to qualitatively identify the microbes using a technique such as real-time PCR are rapid detection, including increased sensitivity and speed of detection, and identification of microorganisms from numerous and varied sample matrices.

http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2011/microbial-detection-taking-it-to-the-limits/

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Conditions in foods favor Salmonella growth

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Conditions in foods favor Salmonella growth

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Food Safety Guidelines For The Preparation of Raw Egg Products

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Conditions in foods favor Salmonella growth

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Conditions in foods favor Salmonella growth

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Salmonella Risk Poses Conundrum For Egg Eaters.

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Salmonella Risk Poses Conundrum For Egg Eaters _ Shots - Health News _ NPR

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Conditions in foods favor Salmonella growth

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Conditions in foods favor Salmonella growth

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Important Temperature in Cooking

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Important Temperatures in Cooking and Baking

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Conditions in foods favor Salmonella growth

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Conditions in foods favor Salmonella growth

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DOESN’T COOKING DESTROY BACTERIA? IS THERE ANY GENERAL RULE FOR COOKING EGGS?

Even light cooking will begin to destroy any Salmonella that might be present, but proper cooking brings eggs and other foods to a temperature high enough to destroy them all. For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F. Egg products made of plain whole eggs are pasteurized (heated to destroy bacteria), but not cooked, by bringing them to 140° F and keeping them at that temperature for 3 1/2 minutes. If you bring a food to an internal temperature of 160° F, you will instantly kill almost any bacteria. By diluting eggs with a liquid or sugar (as in custard), you can bring an egg mixture to 160° F. Use these temperatures as rough guidelines when you prepare eggs.

IS IT TRUE THAT ACID CAN KILL BACTERIA?

Yes, but counting on acid for total kill of all bacteria is an iffy proposition. Salmonella will not grow in a recipe that has a pH (acid level) of 4.0 or lower. Some pickled egg recipes consistently reach this level of acidity, but few other recipes do. It’s also difficult to reach and maintain a specific pH because many acidic ingredients don’t have a constant pH. Eggs themselves increase in pH as they age. Some recipes may test as sufficiently acidic one day and not the next. And, without a pH meter, it’s hard to accurately measure the pH of a finished dish. For these reasons, it’s best not to rely on acid ingredients to destroy bacteria.

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Conditions in food that favor Salmonella  growth (cont)

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Conditions in food that favor Salmonella  growth (cont)

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5. Nutrient content

Iron content

Growth of Salmonella enteritidis may be limited by the availability of iron. For example, the albumen portion of the egg, as opposed to the yolk, includes antimicrobial agents and limited free iron that prevent the growth of Salmonella enteritidis to high levels. Clay and Board (1991) demonstrated that the addition of iron to an inoculum of Salmonella enteritidis in egg albumen resulted in growth of the pathogen to higher levels compared to levels reached when a control inoculum (without iron) was used.

Fat content

Juneja and Eblen (2000) reported that increased fat content in food decreased the water activity, which could lead to poor heat conductivity, increasing the survival rate of the pathogen S. typhimurium in beef. This is supported by a study that showed the fastest decrease in S. typhimurium was detected in fat-free mayonnaise (at pH 2.6) compared with full-fat mayonnaise at the same pH

6. Biological structure

Plants

Plant and animal derived foods, especially in the raw state, have biological structures that may prevent the entry and growth of pathogenic microorganisms. Examples of such physical barriers include testa of seeds, skin of fruits and vegetables, shell of nuts, animal hide, egg cuticle, shell, and membranes.

During the preparation of foods, processes such as slicing, chopping, grinding, and shucking will destroy the physical barriers. Thus, the interior of the food can become contaminated and growth can occur depending on the intrinsic properties of the food. For example, Salmonella spp. have been shown to grow on the interior of portions of cut cantaloupe, watermelon, honeydew melons (Golden and others 1993), and tomatoes (Lin & Wei 1997), given sufficient time and temperature.

Eggs

The egg is another good example of an effective biological structure that, when intact, will prevent external microbial contamination of the perishable yolk; contamination is possible, however, through transovarian infection. For the interior of an egg to become contaminated by microorganisms on the surface, there must be penetration of the shell and its membranes. In addition, the egg white contains antimicrobial factors. When there are cracks through the inner membrane of the egg, microorganisms penetrate into the egg. Factors such as temperature of storage, relative humidity, age of eggs, and level of surface contamination will influence internalization. For example, conditions such as high humidity and wet and dirty shells, along with a drop in the storage temperature will increase the likelihood for entry of bacteria. If eggs are washed, the wash water should be 12 °C (22 °F) higher than the temperature of the eggs to prevent microbial penetration. After washing, the eggs should be dried and then cooled. The Food and Drug Administration (FDA) published a final rule that applies to shell eggs that have not be processed to destroy all live Salmonella before distribution to the consumer. The rule mandates that eggs should be kept dry and chilled below 7.2 °C (45 °F) to prevent growth of Salmonella Enteritidis (Food Labeling, Safe Handling Statements, Labeling of Shell Eggs; Refrigeration of Shell Eggs Held for Retail Distribution, 65 FR 76092 [Dec. 5, 2000] [to be codified at 21 C.F.R. parts 16, 101, and 115]).

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Kligler Iron Agar used as an aid in the differentiation of gram-negative enteric bacilli based on the fermentation of three sugar (Lactose, Sucrose, and Glucose) and hydrogen sulfide production.

Procedure:

1. With a sterilized straight inoculation needle touch the top of a well-isolated colony

2. Inoculate TSI Agar by first stabbing through the center of the medium to the bottom of the tube and then streaking on the surface of the agar slant.

3. Leave the cap on loosely and incubate the tube at 35°C in ambient air for 18 to 24 hours.

Result for Salmonella:
Red colour of slant surface and yellow colour of butt.  This mean that lactose and sucrose are not fermented but the small amount of glucose is fermented. The result of H2S is produced, the black color of ferrous sulfide is seen

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1. Take a filter paper soaked with the substrate tetramethyl-p-phenylenediamine dihydrochloride

2. Moisten the paper with a sterile distilled water

3.  Pick the colony to be tested with wooden or platinum loop and smear in the filter paper

4. Observe inoculated area of paper for a color change to deep blue or purple within 10-30 seconds

5. Picture on left side show oxidase negative of Salmonella

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Gram negative of Bacilli Salmonella under microscope

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Gram negative of Bacilli Salmonella under microscope

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1. Place slide with heat fixed smear on staining tray.

2. Gently flood smear with crystal violet and let stand for 1 minute.

3. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle.

4. Gently flood the smear with Gram’s iodine and let stand for 1 minute.

5. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle. The smear will appear as a purple circle on the slide.

6. Decolorize using 95% ethyl alcohol or acetone. Tilt the slide slightly and apply the alcohol drop by drop for 5 to 10 seconds until the alcohol runs almost clear. Be careful not to over-decolorize.

7. Immediately rinse with water.

8. Gently flood with safranin to counter-stain and let stand for 45 seconds.

9. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle.
Blot dry the s

10. Dried with bibulous paper.

11. View the smear

Result: Salmonella is gram- negative rod shaped bacteria

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InSite Salmonella Species Environmental Test Instructional Demo

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Filming inside the Salmonella reference unit at Public Health England; examining samples from hospitals and food laboratories.

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SOURCES AND RISK FACTORS FOR CONTAMINATION BY SALMONELLA IN  LOW-MOISTURE PRODUCTS

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Broken leaves in salad bags raise salmonella risk 2,400-fold – study

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Broken leaves in salad bags raise salmonella risk 2,400-fold – study

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Researchers say bacteria naturally present on leaves grows much faster once bag is opened, even when kept in fridge

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Broken leaves in salad bags raise salmonella risk 2,400-fold – study _ World news _ The Guardian

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Conditions in food favor Salmonella growth

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Conditions in food favor Salmonella growth

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3.  Water activity

Salmonella in dry foods

There is growing concern for the potential presence and survival of Salmonella in low–water–activity ('dry') products. The problem could potentially affect a range of dry ingredients. Reports from the Food Standards Agency and the Rapid Alert System for Foods and Feeds (RASFF) concerning foods and ingredients such as: whole egg powder, coriander, soy bean meal, Tahini, minced dehydrated onion, sesame seeds, dried sage, peanut butter, black pepper, dried mushrooms and chocolate. In addition, there is concern that Salmonella can survive in dry environments for extended periods – potentially contaminating product from time to time.

Salmonella contamination in low aw (water activity) products could be better controlled by attention to three key areas:

A comprehensive, validated, thermal reduction process for the raw materials.

A knowledge of how Salmonella survives in the processing environment and how it can be controlled.

The use of decontamination techniques as a final process step that could reduce the risk of Salmonella present as a result of cross-contamination from the process environment.

It is well known that as the water activity of foods becomes lower and the available moisture is decreased, the probability of growth is reduced; however, the ability of organisms to survive is greatly increased. The heat resistance of Salmonella was found to be 27 seconds when heated in ground beef at 60 degree Celcius , but 14.6 hours when heated in wheat flour at 62 degree Celcius . Joy Gaze here at Campden BRI continues to lead work on heat resistance and death kinetics of microorganisms in dry products, which complements our research and services into dry pasteurisation processing, and cleaning in 'dry' areas.

All manufacturers of low aw products would be expected to validate their thermal processes, but for some product types (e.g. nuts, seeds and powders) this may not be easy.

Whilst there is some information on the survival of Salmonella in dried products, there is little information on the survival of Salmonella in the environment, either in terms of the length of survival and of the possible factors contributing to such survival. Many dry foods manufacturers have adopted policies to keep the processing environment dry to control Salmonella growth, but what is dry? This could range from no use of water at all, through occasional wet cleaning, to managing the ambient relative humidity.

There is very limited data available that can be used to design suitable (thermal and non–thermal) decontamination processes in terms of combination of times and temperatures/exposure.

As mentioned above, we are currently investigating a whole range of issues regarding Salmonella survival in dry products, including the performance of novel technologies such as high pressure and steam injection systems for product decontamination. We have recently installed a processing system for heat treating dry ingredients, which is available to clients for trials on how the treatment affects their products – for example in terms of microbiology, chemistry and sensory quality – and how this is influenced by varying the process parameters.

4. Atmosphere

All salmonellae can grow with or without oxygen (facultative anaerobes) and in atmospheres containing high levels of carbon dioxide (possibly up to 80 % in some conditions)
Facultative anaerobes, such as Salmonella can grow with or without oxygen and must be considered for challenge studies encompassing all types of packaging. While packaging is often analyzed for oxygen and gas headspace and MAP packages can be prepared with any gas type or ratio with specialized equipment, these measurements can affect the outcome of a microbial challenge study and thus, it is recommended that manufacturers provide the actual finished product in its package for the study.

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Conditions in foods favor Salmonella growth

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Conditions in foods favor Salmonella growth

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Salmonella spp. have relatively simple nutritional requirements and can survive for long periods of time in foods and other substrates. The growth and survival of Salmonella spp. is influenced by a number of factors such as temperature, pH, water activity and the presence of preservatives.

1. Temperature

The temperature range for growth of Salmonella spp. is 5.2–46.2°C, with the optimal temperature being 35–43°C (ICMSF 1996). Although freezing can be detrimental to Salmonella spp. survival, it does not guarantee destruction of the organism. There is an initial rapid decrease in the number of viable organisms at temperatures close to the freezing point as a result of the freezing damage. However, at lower temperatures Salmonella spp. have the ability to survive long term frozen storage (Jay et al. 2003). Strawn and Dayluk (2010) showed that Salmonella was able to survive on frozen mangoes and papayas stored at -20°C for at least 180 days.

Heat resistance of Salmonella spp. in food is dependent on the composition, pH and water activity of the food. The heat resistance of Salmonella spp. increases as the water activity of the food decreases. Foods which are high in fat and low in moisture, such as chocolate and peanut butter, may have a protective effect against heat. In low pH conditions the heat resistance of Salmonella spp. is reduced (Jay et al. 2003; Shachar and Yaron 2006; Podolak et al. 2010).

2. pH
Salmonella spp. will grow in a broad pH range of 3.8–9.5, with an optimum pH range for growth of 7–7.5 (ICMSF 1996). The minimum pH at which Salmonella spp. can grow is dependent on temperature, presence of salt and nitrite and the type of acid present. Volatile fatty acids are more bactericidal than organic acids such as lactic, citric and acetic acid. Outside of the pH range for growth, cells may become inactivated, although this is not immediate and cells have been shown to survive for long periods in acidic products (Bell and Kyriakides 2002; Jay et al. 2003).

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Environmental Sampling and Detection of Salmonella in Poultry Houses

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Environmental Sampling and Detection of Salmonella in Poultry Houses

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<< Back to Microbiological Methods & Bacteriological Analytical Manual (BAM) Main Page

October 2008

This method, for the detection of all Salmonella serotypes in environmental samples, has been used primarily for finding Salmonella Enteritidis (SE) in the hen houses. Salmonella Enteritidis (SE) foodborne outbreaks in human beings have been associated predominantly with eggs, when a vehicle has been identified. Due to the characteristics of SE organisms shed into the egg from the laying hen, environmental analytical methods for detecting SE were developed for the houses in which the laying hens are maintained. Environmental testing is used to verify that an on-farm egg safety program is functioning in the reduction of SE in laying hen houses, thereby reducing the number of SE contaminated eggs. Environmental testing is also used in hen houses that have been implicated in tracebacks from foodborne SE outbreaks. For further information on SE refer to Salmonella enterica Serovar Enteritidis in Humans and Animals: The Epidemiology, Pathogenesis, and Control (6).

1. Sampling

1. Sampling for verification of an on-farm egg program

Manure is the preferred sample type. Use a 10 cm × 10 cm (4 in × 4 in) 12 ply sterile gauze pad which is aseptically attached to a pole by clips or to a string. The clips should be disinfected before each use with 70% ethanol. The gauze pad and string, or gauze pad alone, should be sterilized by autoclaving. Moisten pad with canned evaporated milk, canned skim (fat free) evaporated milk or canned low fat evaporated milk. Disinfect the top of the canned milk with 70% ethanol before opening. The can opener should also be disinfected with 70% ethanol. Place a gauze pad over the opened can of milk to deter flies from contaminating the milk. Use sterile gloves when handling and moistening the pad.

Drag the moistened gauze pad over the manure the entire length of one side of the row/bank. Take another gauze pad and drag the other side of the row/bank. Repeat this procedure on all rows/banks of the house.

Place each pad in a separate whirlpak-type bag with sufficient milk to keep the pad wet (no more than a tablespoon or approximately 15 ml). If the collection time is greater than 6 h, the use of a cooler with frozen gel packs is recommended for storage of the samples prior to shipment to the laboratory.

2. Sampling for outbreak traceback

An analytical unit is a 10 cm × 10 cm (4 in × 4 in) 12 ply sterile gauze pad that has been moistened with canned evaporated milk, canned skim (fat free) evaporated milk or canned low fat evaporated milk. Disinfect can as directed above. This pad is used to sample a designated area of the laying hen house environment. Designated sampling areas are manure piles/ pits/scrapers, eggbelts and de-escalators, and fans or walkways.

For manure sampling, follow the procedure for verification of egg program (see A.1 above).

For eggbelt and de-escalator sampling, use aseptic technique to moisten a gauze pad with canned evaporated milk, canned skim (fat free) evaporated milk or canned low fat evaporated milk. Use a 70% ethanol solution to disinfect the top of the canned milk before opening. The can opener should also be disinfected using 70% ethanol. Place a gauze pad over the opened can of milk to prevent flies from contaminating the milk. Use sterile gloves when handling and when moistening the pad. With gauze pad in hand, which has been aseptically gloved using sterile gloves, swab multiple areas of approximately 10 to 15 cm (4 to 6 in) in length on all eggbelts from all reachable tiers/levels on the side of a bank/row of cages for at least 12 to 15 meters (40 to 50 ft). With the same gauze pad, swab multiple areas of all de- escalators (fingers, belt or baskets). Place one moistened gauze pad in each bag. Repeat the procedure for all sides of all rows/banks.

For fans, using aseptic technique, moisten a gauze pad with canned evaporated milk, canned skim (fat free) evaporated milk or canned low fat evaporated milk. Use the same procedures as with eggbelts to disinfect the top of the canned milk and the can opener. Use sterile gloves when handling and when moistening the pad. With gauze pad in hand, which has been aseptically gloved using sterile gloves, swab areas on the left, right, top and bottom of the frame/housing of the fan. If the fan is off, swab the blades of the fan. For walkways, use aseptic technique to moisten gauze pad on a string or pole and drag the pad along the length of a walkway. Use the same procedures for handling of the gauze pad, for moistening, and for handling the milk, as for gauze pads used for manure sampling. Place each pad in a whirlpak-type bag. For fans take two representive samples. For walkways take two samples per walkway.

Place each pad in a separate whirlpak-type bag with sufficient milk to keep the pad wet (no more than tablespoon or approximately 15 ml). If the collection time is greater than 6 h, the use of a cooler with frozen gel packs is recommended for sample storage prior to shipment.

The laboratory will analyze each sample for the presence of Salmonella Enteritidis according to methods described for Salmonella spp. from laying hen houses (see D-E, below). The analytical unit is used in its entirety so that there is no remainder.

3. Shipment and receipt

All samples should be labeled to indicate 1) farm, 2) house and 3) type (eggbelt, manure or fan/walkway). The samples should be placed in an insulated transport container with frozen gel packs to keep the samples cool, but not frozen. Shipment must contain appropriate collection reports for the laboratory.

Upon receipt at the laboratory, the samples should be checked for completeness of information and condition of sample. If the samples can not be processed at the time of receipt, store samples in a refrigerator kept at 7 ± 3° C (45 ±5° F) for no more than 2 days.

2. Equipment and materials

1. Sterile 12 ply gauze pads, 10 cm × 10 cm (4 in × 4 in)

2. Sterile gloves

3. Incubator, 35 ± 2° C

4. Water bath, circulating, thermostatically controlled, 42.0 ± 0.2° C and 43.0± 0.2° C

5. Canned evaporated milk, canned skim (fat free) evaporated milk or canned low fat evaporated milk

6. Can opener

7. Whirlpak-type bags, 15 cm × 22.5 cm (6 in × 9 in)

8. Sterile 12 ply gauze pad 10 cm × 10 cm (4 in × 4 in) on a string

9. Poles for manure dragging

10. Ethanol, 70% (R23)

11. Transport container with gel packs

12. Appropriate tyvek suits, bouffant caps, boots for biosecurity measures for entry into laying hen houses

3. Media and reagents

1. Buffered peptone water (BPW; M192)

2. Tetrathionate broth, Hajna (TTH)

3. Rappaport-Vassiliadis medium (RV; M132)

4. Brilliant green novobiocin (BGN) agar

5. Xylose lysine Tergitol 4 (XLT-4) agar

6. Triple sugar iron agar (TSI; M149)

7. Lysine iron agar (LIA; M89)

8. Salmonella polyvalent somatic (O) antiserum

9. Salmonella polyvalent flagellar (H) antiserum

10. Salmonella somatic group (O) antisera:

Refer to BAM Chapter 5 for any media and reagents mentioned in the procedure except those listed at the end of this chapter.

4. Preparation of test portions
Aseptically add 100 ml of buffered peptone water (BPW) to the whirlpak-type bag containing the environmental gauze pad. Shake the bag vigorously in an up-and-down motion at least 10 times in a 30 cm (1 ft) arc in approximately 30 sec. Incubate 24 ± 2 h at 35° C.

5. Isolation

1. After incubation, shake the bag containing the gauze pad and BPW.

2. Transfer 1 ml of the incubated pre-enrichment into 10 ml of tetrathionate (TTH) broth.

3. Transfer 0.1 ml of the incubated pre-enrichment to 10 ml of Rappaport-Vassilliadis (RV) medium.

4. Incubate the TTH broth at 43.0± 0.2° C in a circulating water bath and the RV medium at 42.0± 0.2° C (water bath) for 24 ± 2 h.

5. After incubation, streak a loopful of TTH broth onto brilliant green with novobiocin (BGN) agar and xylose lysine Tergitol 4 (XLT4) agar plates.

6. Repeat this procedure with the RV medium.

7. Incubate all plates for 24 ± 2 h at 35° C.

8. Examine plates for presence of colonies that may be Typical Salmonella.

Salmonella colony morphology

1. Brilliant Green with Novobiocin: Typical colonies appear pink to white opaque colonies surrounded by red zones in the medium

2. Xylose Lysine Tergitol 4: Typical colonies appear black or black-centered with a yellow periphery after 18-24 hours of incubation. Upon continued incubation, the colonies become entirely black or pink to red with black centers. Colonies of H₂S negative Salmonella strains appear pinkish yellow.

SUGGESTED CONTROL CULTURES

In addition to the positive control cultures (typical Salmonella) 3 additional Salmonella cultures are recommended to assist in the selection of atypical Salmonella colony morphology on selective agars. These cultures are a lactose-positive, H ₂S-positive S. Arizonnae (ATCC 12325), a lactose-negative, H ₂S-negative S. Abortusequi (ATCC 9842), and a lactose-positive, H ₂S -negative S. Diarizonae (ATCC 29934). These cultures may be obtained from the American Type Culture Collection, http://www.atcc.org, PO Box 1549, Manassas,VA 20108.

9. Pick at least 5 typical colonies from each plate. Lightly touch the very center of the colony to be picked with sterile inoculating needle and inoculate TSI slant by streaking slant and stabbing butt. Without flaming, inoculate LIA slant by stabbing butt twice and then streaking slant. Since lysine decarboxylation reaction is strictly anaerobic, the LIA slants must have deep butt (4cm). Store picked selective agar plates at 5-8° C.

10. Incubate TSI and LIA slants at 35° C for 24 ± 2 h. Cap tubes loosely to maintain aerobic conditions while incubating slants to prevent excessive H₂S production. Salmonella in culture typically produces alkaline (red) slant and acid (yellow) butt, with or without production of H₂S (blackening of agar) in TSI. In LIA, Salmonella typically produces alkaline (purple) reaction in butt of tube. Consider only distinct yellow in butt of tubes as acidic (negative) reaction. Do not eliminate cultures that produce discoloration in butt of tube solely on this basis. Most Salmonella cultures produce H₂S in LIA. Some non-Salmonella cultures produce a brick-red reaction in LIA slants.

11. All cultures that give an alkaline butt in LIA, regardless of TSI reaction, should be retained as potential Salmonella isolates and submitted for biochemical and serological tests. Cultures that give an acid butt in LIA and an alkaline slant and acid butt in TSI should also be considered potential Salmonella isolates and should be submitted for biochemical and serological tests. Cultures that give an acid butt in LIA and an acid slant and acid butt in TSI may be discarded as not being Salmonella. Test retained, presumed-positive TSI cultures as directed in E 12, below, to determine if they are Salmonella species, including S. Arizonae. If TSI cultures fail to give typical reactions for Salmonella (alkaline slant and acid butt) pick additional suspicious colonies from selective medium plate not giving presumed-positive culture and inoculate TSI and LIA slants as described in E-9, above.

12. Apply biochemical and serological identification tests to:

1. Five presumptive TSI cultures recovered from set of plates streaked from RV medium if present and 5 presumptive TSI agar cultures recovered from plates streaked from TT broth, if present.

2. If 5 presumptive-positive TSI cultures are not isolated from one set of agar plates, test other presumptive-positive TSI agar cultures, if isolated, by biochemical and serological tests. Examine a minimum of 10 TSI cultures for each unit.

6. Identification of Salmonella

Mixed cultures. Streak TSI agar cultures that appear to be mixed on BGN agar, or XLT4 agar. Incubate plates 24 ± 2 h at 35°C. Examine plates for presence of colonies suspected to be Salmonella.

1. Brilliant Green Novobiocin: (BGN) agar. See E-8a, above.

2. Xylose Lysine Tergitol 4: (XLT4) agar. See E-8b, above.

Transfer at least 2 colonies suspected to be Salmonella to TSI and LIA slants as described in E-8, above, and continue as in E-10, above.

If this method is used solely for the detection of Salmonella Enteritidis on environmental surfaces, then the analyst should proceed to section E.6.b of BAM's Salmonella Chapter and test each of the TSI isolates for Salmonella (O) group D ₁ activity. If the isolates do not display Group D ₁ activity, then the isolates should be considered non- S. Enteritidis and discarded. If the isolates do display Group D ₁ activity, then the analyst should proceed as directed in the Salmonella Chapter. If this method is being used to detect all Salmonella on environmental surfaces, then the analyst should proceed as directed in the Salmonella Chapter .

7. References

1. AOAC INTERNATIONAL. 1995. Official Methods of Analysis, 16th ed., methods 967.25-967.28, 978.29, 989.12, 991.13, and 994.04. AOAC INTERNATIONAL, Gaithersburg, MD.

2. Ewing, W.H. 1986. Edwards and Ewing's Identification of Enterobacteriacae, 4th ed. Elsevier, New York.

3. Federal Register. 1971. 36(93):8815 (secs d, e, and f).

4. Federal Register. 1972. 37(191):20556 (sec. 173.388 (a).

5. June, G.A., P.S. Sherrod, T.S. Hammack, R.M. Amaguana, and W.H. Andrews. 1995. Relative effectiveness of selenite cystine broth tetrathionate broth, and Rappaport-Vassiliadis medium for the recovery of Salmonella from raw flesh and other highly contaminated foods: Precollaborative study. J. AOAC Int. 78:375-380.

6. Salmonella enterica Serovar Enteritidis in Humans and Animals: The Epidemiology, Pathogenesis, and Control. Editors: A. M. Sadeed, Richard K. Gast, Morris Potter, and Patrick G. Wall: Iowa State University Press, Ames, Iowa, 1998, 516 pps.

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Environmental Sampling and Detection of Salmonella in Poultry Houses

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Back to Microbiological Methods & Bacteriological Analytical Manual (BAM) Main Page October 2008 This method, for the detection of all Salmonella serotypes in environmental samples, has been used primarily for finding Salmonella Enteritidis (SE) in the hen houses. Salmonella Enteritidis (SE) foodborne outbreaks in human beings have been associated predominantly with eggs, when a vehicle has been identified.

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Evaluation of DNA Extraction Methods for Use in Combination with SYBR Green I Real-Time PCR To Detect Salmonella enterica Serotype Enteritidis in Poultry

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Evaluation of DNA Extraction Methods for Use in Combination with SYBR Green I Real-Time PCR To Detect Salmonella enterica Serotype Enteritidis in Poultry

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ABSTRACT

The objective of this study was to develop a rapid, reproducible, and robust method for detecting Salmonella enterica serotype Enteritidis in poultry samples. First, for the extraction and purification of DNA from the preenrichment culture, four methods (boiling, alkaline lysis, Nucleospin, and Dynabeads DNA Direct System I) were compared. The most effective method was then combined with a real-time PCR method based on the double-stranded DNA binding dye SYBR Green I used with the ABI Prism 7700 system. The specificity of the reaction was determined by the melting temperature () of the amplicon obtained. The experiments were conducted both on samples of chicken experimentally contaminated with serotype Enteritidis and on commercially available poultry samples, which were also used for comparisons with the standard cultural method (i.e., ISO 6579/2001). The results of comparisons among the four DNA extraction methods showed significant differences except for the results from the boiling and Nucleospin methods (the two methods that produced the lowest threshold cycles). Boiling was selected as the preferred extraction method because it is the simplest and most rapid. This method was then combined with SYBR Green I real-time PCR, using primers SEFA-1 and SEFA-2. The specificity of the reaction was confirmed by the , which was consistently specific for the amplicon obtained; the mean peak obtained with curves specific for serotype Enteritidis was 82.56 ± 0.22°C. The standard curve constructed using the mean threshold cycle and various concentrations of serotype Enteritidis (ranging from 10 ³ to 10 ⁸ CFU/ml) showed good linearity ( R ² = 0.9767) and a sensitivity limit of less than 10 ³ CFU/ml. The results of this study demonstrate that the SYBR Green I real-time PCR constitutes an effective and easy-to-perform method for detecting serotype Enteritidis in poultry samples.

FOOTNOTES

↵*Corresponding author. Mailing address: Laboratorio di Alimenti, Viale Regina Elena 299, 00161 Rome, Italy. Phone: 39 06 49902477. Fax: 39 06 49902045. E-mail: dario.demedici{at}iss.it .

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Evaluation of DNA Extraction Methods for Use in Combination with SYBR Green I Real-Time PCR To Detect Salmonella enterica Serotype Enteritidis in Poultry

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The objective of this study was to develop a rapid, reproducible, and robust method for detecting Salmonella enterica serotype Enteritidis in poultry samples. First, for the extraction and purification of DNA from the preenrichment culture, four methods (boiling, alkaline lysis, Nucleospin, and Dynabeads DNA Direct System I) were compared.

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University of Missouri researchers have created a new test for salmonella in poultry and eggs that will produce faster and more accurate results than most currently available tests.

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University of Missouri researchers have created a new test for salmonella in poultry and eggs that will produce faster and more accurate results than most currently available tests.

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There is no vaccine to prevent salmonellosis. Because foods of animal origin may be contaminated with Salmonella, people should not eat raw or undercooked eggs, poultry, or meat. Raw eggs may be unrecognized in some foods, such as homemade Hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings. Poultry and meat, including hamburgers, should be well-cooked, not pink in the middle. Persons also should not consume raw or unpasteurized milk or other dairy products. Produce should be thoroughly washed.

Cross-contamination of foods should be avoided. Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods. Hands, cutting boards, counters, knives, and other utensils should be washed thoroughly after touching uncooked foods. Hand should be washed before handling food, and between handling different food items.

People who have salmonellosis should not prepare food or pour water for others until their diarrhea has resolved. Many health departments require that restaurant workers with Salmonella infection have a stool test showing that they are no longer carrying the Salmonella bacterium before they return to work.

People should wash their hands after contact with animal feces. Because reptiles are particularly likely to have Salmonella, and it can contaminate their skin, everyone should immediately wash their hands after handling reptiles. Reptiles (including turtles) are not appropriate pets for small children and should not be in the same house as an infant. Salmonella carried in the intestines of chicks and ducklings contaminates their environment and the entire surface of the animal. Children can be exposed to the bacteria by simply holding, cuddling, or kissing the birds. Children should not handle baby chicks or other young birds. Everyone should immediately wash their hands after touching birds, including baby chicks and ducklings, or their environment.

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this video is about the proper way to thaw the meat and to prevent salmonellosis growth. - created at http://goanimate.com/

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Cook poultry, ground beef, and eggs thoroughly. Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk.

If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking.

Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.

Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised.

Wash hands with soap after handling reptiles, birds, or baby chicks, and after contact with pet feces.

Avoid direct or even indirect contact between reptiles (turtles, iguanas, other lizards, snakes) and infants or immunocompromised persons.

Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.

Mother's milk is the safest food for young infants. Breastfeeding prevents salmonellosis and many other health problems.

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appropriate intervention to prevent growth of salmonella in food

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Nutella Bread Recipe: https://www.youtube.com/watch?v=8eHPkpCGdEY Watch more Food Safety & Freshness videos: http://www.howcast.com/videos/432502-How-to-Prevent-Salmonella-Poisoning Food-borne illness can be prevented with the right hygiene and food handling smarts. Avoid exposing your family to illness with these tips.

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6 steps to avoid salmonella-- Created using PowToon -- Free sign up at http://www.powtoon.com/ . Make your own animated videos and animated presentations for free. PowToon is a free tool that allows you to develop cool animated clips and animated presentations for your website, office meeting, sales pitch, nonprofit fundraiser, product launch, video resume, or anything else you could use an animated explainer video.

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Appropriate interventions to prevent growth of Salmonella in food

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Appropriate interventions to prevent growth of Salmonella in food

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There is no vaccine to prevent salmonellosis. Because foods of animal origin may be contaminated with Salmonella, people should not eat raw or undercooked eggs, poultry, or meat. Raw eggs may be unrecognized in some foods, such as homemade Hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings. Poultry and meat, including hamburgers, should be well-cooked, not pink in the middle. Persons also should not consume raw or unpasteurized milk or other dairy products. Produce should be thoroughly washed.

Cross-contamination of foods should be avoided. Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods. Hands, cutting boards, counters, knives, and other utensils should be washed thoroughly after touching uncooked foods. Hand should be washed before handling food, and between handling different food items.

People who have salmonellosis should not prepare food or pour water for others until their diarrhea has resolved. Many health departments require that restaurant workers with Salmonella infection have a stool test showing that they are no longer carrying the Salmonella bacterium before they return to work.

People should wash their hands after contact with animal feces. Because reptiles are particularly likely to have Salmonella, and it can contaminate their skin, everyone should immediately wash their hands after handling reptiles. Reptiles (including turtles) are not appropriate pets for small children and should not be in the same house as an infant. Salmonella carried in the intestines of chicks and ducklings contaminates their environment and the entire surface of the animal. Children can be exposed to the bacteria by simply holding, cuddling, or kissing the birds. Children should not handle baby chicks or other young birds. Everyone should immediately wash their hands after touching birds, including baby chicks and ducklings, or their environment.

Some prevention steps occur everyday without you thinking about it. Pasteurization of milk and treatment of municipal water supplies are highly effective prevention measures that have been in place for decades. In the 1970s, small pet turtles were a common source of salmonellosis in the United States, so in 1975, the sale of small turtles was banned in this country. However, in 2008, they were still being sold, and cases of Salmonella associated with pet turtles have been reported. Improvements in farm animal hygiene, in slaughter plant practices, and in vegetable and fruit harvesting and packing operations may help prevent salmonellosis caused by contaminated foods. Better education of food industry workers in basic food safety and restaurant inspection procedures may prevent cross-contamination and other food handling errors that can lead to outbreaks. Wider use of pasteurized egg in restaurants, hospitals, and nursing homes is an important prevention measure. In the future, irradiation or other treatments may greatly reduce contamination of raw meat.

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1. ELISA
In this analysis, antigen specific to Salmonella spp. binds to the complimentary antibody. This antigen-antibody complex will then be indicated by a change in color which is brought about by the enzymatic cleavage of a chromogenic substrate. Can be used to detect in raw or protected products. Commercial kits are available.

2. Immunodiffusion assays
First, the sample is enriched for 24 hours. Then, it is inoculated to a tetrathionate brilliant green broth in the inoculation chamber. The system unit consists of two chambers; mobility chamber and inoculation chamber. Salmonella moves from inoculation chamber and into the mobility chamber. In the mobility chamber, antibody  is present. The salmonella are immobilized due to the formation of antibody-antigen complex. Incubate for 14 hours, then the results can be read by the three dimensional immunodiffusion band.

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Bar chart illustration on microbial contamination in Australia.

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Bar chart illustration on microbial contamination in Australia.

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Type of food products recalled from 1 January 2007 to 31 December 2016 due to microbiological contamination.

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According to media reports, at least 28 cases of Salmonella anatum strain poisoning cases have been reported, linked to pre-packed lettuce distributed nationally by Victorian-based company, Tripod Farmers.

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No salmonella-contaminated Aussie salad products in Malaysia, says Health Ministry _ New Straits Times _ Malaysia General Business Sports and Lifestyle News

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Appropriate interventions to prevent growth of organism in foods

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Appropriate interventions to prevent growth of organism in foods

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-Conduct a hazard analysis to determine potential sources for Salmonella.
-Inspect the facility on a regular basis and repair and seal off any openings in a timely manner to ensure sound structure for the facility.
-Establish procedures to ensure that contaminated equipment is not brought into the facility.
-Establish controls to segregate ingredients known to be contaminated with Salmonella such as raw nuts, flour, baker’s yeast, spices, raw cocoa beans, grains, and meat and bone meals.
-Prevent or minimize cross contamination through procedures and activities
-Establish a program for water quality to minimize the risk of water as a potential carrier of Salmonella.
- Construction and major maintenance events should be coordinated so that the area under construction is contained.   -Put in place a training program to educate employees on the potential sources of contamination, adherence to traffic patterns, and proper hygienic practices to follow in order to minimize the ingress or spread of Salmonella in the processing area.

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Intrinsic factors
-Moisture content
-pH & acidity
-nutrient content
-biological factors
-redox potential
-naturally occuring & added antimicrobial
-competitive microflora
-effects of growth inhibition

extrinsic factors
-types of packaging/atmosphere
-effects of time/temperature conditions on microbial growths
-storage/holding conditions
-processing steps

others factors
-intended end-use products
-product history and traditional use
-interactions of factors

References
Banwart GJ. 1979. Basic Food Microbiology. Westport, Conn.: AVI. Chapter 4, Factors that affect microbial growth in food; p 115 (table 4.6).
JA, Showalter RK. 1981. Infiltration of tomatoes by aqueous bacterial suspensions. Phytopathology 71(5):515-8.
KC, Goepfert JM. 1970. Growth of Salmonella at low pH. J Food Sci 35:326-8. CE, Board RG. 1991. Growth of Salmonella enteritidis in artificially contaminated hens' shell eggs. Epidemiol Infect 106:271-81.
Davidson PM, Branen AL, editors. 1993. Antimicrobials in foods. 2nd ed. New York: Marcel Dekker. 647 p. (Food Science, 10).
Rosario BA, Beuchat LR. 1995. Survival and growth of enterohemorrhagic Escherichia coli 0157:H7 in cantaloupe and watermelon. J Food Prot 58:105-7.
MP, Beuchat LR, Montville TJ, editors. 2001. Food microbiology: fundamentals and frontiers. 2nd ed. Washington (DC): American Society for Microbiology.
Farber JM. 1991. Microbiological aspects of modified atmosphere packaging technology--a review. J Food Prot 54:58-70.
U.S. Food and Drug Administration. 1986 May 9. Retail food protection program information manual, part 6 - Inspection, chapter 01 - code interpretations, section 04 - interpretations by code section. Washington (DC): FDA, Center for Food Safety and Applied Nutrition, Retail Food Protection Branch. Table 6, p 11-12.
Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2001. The "Bad Bug Book"1 [Foodborne pathogenic microorganisms and natural toxins handbook]. . Accessed 2001 Dec 10.
Ferreira MASS, Lund BM. 1987. The influence of pH and temperature on initiation of growth of Salmonella spp. Lett Appl Microbiol 5:67-70.
Golden DA, Rhodehamel EJ, Kautter DA. 1993. Growth of Salmonella spp. in cantaloupe, watermelon, and honeydew melons. J Food Prot 56:194-6.
Huss HH, Schaeffer I, Rye Peterson E, Cann DC. 1979. Toxin production by Clostridium botulinum type E in fresh herring in relation to the measured oxidation-reduction potential (Eh). Nord Veterinaermed 31:81-6.
[ICMSF] International Commission on Microbiological Specification for Foods. 1980. Microbial ecology of foods. Volume 1, Factors affecting life and death of microorganisms. Orlando: Academic Pr. p 311.
[ICMSF] International Commission on Microbiological Specification for Foods. 1996. Microorganisms in foods. Roberts TA, Baird-Parker AC, Tompkin RB, editors. Volume 5, Characteristics of microbial pathogens. London: Blackie Academic & Professional. p 513.
Jay JM. 2000. Modern food microbiology. 6th ed. Gaithersburg (MD): Aspen. p 679.
Leistner L. 1995. Principles and applications of hurdle technology. In: Gould GW, editor. New methods of food preservation. London: Blackie Academic & Professional. p 1-21.
Lin CM, Wei CI. 1997. Transfer of Salmonella montevideo onto the interior surfaces of tomatoes by cutting. J Food Prot 60(7):858-63.
Loss CR, Hotchkiss JH. 2002. Inhibition of microbial growth by low-pressure and ambient pressure gasses. In: Juneja VK, Sofos JN, editors. Control of foodborne microorganisms. New York: Marcel Dekker. p 245-79. Forthcoming.
Luck E, Jager M. 1997. Antimicrobial food additives: characteristics, uses, effects. Springer: Berlin. 260 p.
Lund BM, Baird-Parker TC, Gould GW, editors. 2000. The microbiological safety and quality of foods. Volume 1 & 2. Gaithersburg (MD): Aspen.
Montville TJ, Matthews KR. 2001. Chapter 2: Principles which influence microbial growth, survival, and death in foods. In: Doyle MP, Beuchat LR, Montville TJ, editors. Food microbiology: fundamentals and frontiers. Washington (DC): ASM Pr. p 13-32.
Morris JG. 2000. The effect of redox potential. In: Lund BL, Baird-Parker TC, Gould GW, editors. The microbiological safety and quality of food. Volume 1. Gaithersburg (MD): Aspen. p 235-50.
Mossel DAA, Thomas G. 1988. Securite microbioligique des plats prepares refrigeres: recommendations en matiere d'analyse des risques, conception et surveillance du processus de fabrication. Microbiologie--Aliements--Nutrition 6:289-309.
Mossel DAA, Corry JEL, Struijk CB, Baird RM. 1995. Essentials of the microbiology of foods: a textbook for advanced studies. Chichester (England): John Wiley and Sons. 699 p.
[NIST] National Institute of Standards and Technology. 2000. Uniform laws and regulations in the areas of legal metrology and engine fuel quality [as adopted by the 84th National Conference on Weights and Measures 1999]. 2000 ed. Gaithersburg (MD): U.S. Dept. of Commerce, Technology Administration, National Institute of Standards and Technology. Uniform open dating regulation; p 117-22. (NIST Handbook 130). B. 1996. Fundamental food microbiology. Boca Raton (FL): CRC Press. 516 p.
Smelt JPPM, Raatjes JGM, Crowther JC, Verrips CT. 1982. Growth and toxin formation by Clostridium botulinum at low pH values. J Appl Bacteriol 52:75-82.
Tanaka N, Traisman E, Plantong P, Finn L, Flom W, Meskey L, Guggisberg J. 1986. Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads. J Food Prot 49(7):526-31.
[USDA] U.S. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Laboratory. USDA Pathogen Modeling Program Version 5.1.

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1.Storage for ambient  tempearture
2.improper cooling
3.preparation too far in advance for serving
4.improper warm holding
5.use of leafover
6.improper thawing  and subsequent storage
7.extra large quantities prepared

-dieana-

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Basic Biochemical Characteristic of Salmone

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Basic Biochemical Characteristic of Salmone

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Salmonellae are facultative anaerobic, Gram-negative rod shaped bacteria belonging to the family Enterobacteriaceae. Although most members of this genus are motile by pertrichous flagella, a few non-flagellated variants such as Salmonella enterica subsp. enterica serovar Gallinarum and Salmonella Pullorum from poultry are non-motile. Salmonellae are chemoorganotrophic with ability to metabolize nutrients by both respiratory and fermentative pathway

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Basic Biochemical Characteristic for Salmonella

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Basic Biochemical Characteristic for Salmonella

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Oxidase negative
Salmonella that are oxidase negative means that these organisms do not have the cytochrome c oxidase that oxidizes the test reagent. They may respire using other oxidases in electron transport.

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 Basic Biochemical Characteristic of Salmonella

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 Basic Biochemical Characteristic of Salmonella

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Gram negative of Bacilli Salmonella
Gram-negative bacteria lose the crystal violet stain (and take the color of the red counterstain) in Gram staining method. This is characteristic of bacteria that have a cell wall composed of a thin layer of a particular substance (called peptidoglycan).

Alcohol make a hole easily on thin peptidoglycan and let the purple crystal violet out of membran

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Tittle: Prevention of the growth of Salmonella infantis in chicks by the flora of the alimentary tract of chickens

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Review Article                                                                                  International Journal of Food Microbiology

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Review Article                                                                                  International Journal of Food Microbiology

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tittle: Prevention of control of food-borne salmonellosis through application of Hazard Analysis Critical Control Point(HACCP)

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Biosecurity Measures to Control Salmonella andOther Infectious Agents in Pig Farms

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Biosecurity Measures to Control Salmonella andOther Infectious Agents in Pig Farms

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Biosecurity Measures to Control Salmonella and Other Infectious Agents in Pig Farms: A Review - Andres - 2015 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

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What is Salmonella? How can we control and reduce it?

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Salmonella, which affects more than 100,000 Europeans every year, is a bacteria found in the intestines of healthy birds and mammals. In foods, it is most frequently found in eggs and raw meat from pigs, turkeys and chickens. An EFSA scientist explains how Europe-wide efforts are reducing the impact of this disease.

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Raw Materials Purchasing Practices

It is difficult to produce Salmonella-negative feeds without attention to raw materials. While the process is arduous, establishing a formal supplier evaluation and approval process is the most effective approach toward reducing or minimizing the risk of Salmonella from ingredients.

Establishing a formal supplier-approval process should include third-party audits of the manufacturing facilities involved and/or vendor audits. In addition, first-hand facility visits and conferences with supplier-management personnel should be accomplished prior to establishing written ingredient specifications. Companies should ascertain whether or not the suppliers of these ingredients are following appropriate guidelines and practices for their industry.

In addition to conveying expected results (Salmonellanegative), written supplier management programs, including signed and approved ingredient specifications, should be specific to be effective and should address the following issues:
• Raw materials procurement (avoiding risky, dangerous or off-quality materials)
• Manufacturing procedures, GMPs, HACCP and/or other food safety programs
• Documentation of ingredient production process control
• Transportation expectations including the following:
o Vehicle maintenance
o Vehicle sanitation
o Vehicle use (i.e. what materials might be allowed or are specifically prohibited on back-hauls)

Ingredient Shipping/Receiving
Every ingredient load arriving at the facility should be subjected to arrival inspections and include the following:
• Inspection of documentation, invoices and seals
• Assessment of transport vehicles with respect to maintenance, sanitation and cleanliness
• Verification of ingredient identity
• Verification that ingredient quality specifications are met (including Certificate of Analysis) Page 7 Proper drainage and covering during unloading of product is critical. • Inspection of product for quality indicators, including the following:
o Visible evidence of water damage o Visible fecal or pest contamination
o Temperature check, if applicable o Normal aroma for that ingredient
o Specific raw material analytical acceptance criteria - protein, moisture, etc.
• Criteria for rejecting loads
• Procedures for dealing with Salmonella-positive results
• Criteria for termination of the relationship
• Certificate of Analysis requirements

Ingredient loads that do not meet company ingredient specifications should be rejected. For receiving, loads deemed to be within company ingredient specifications should be sampled using the procedures described in the sampling section below. Samples of every ingredient load should be retained until finished products have been in commerce for a period of at least 3 months past the expiration date of the finished product. Any analytical results from samples should be compared with ingredient suppliers’ data on a regular basis and supplier/purchasing profiles should be maintained. Supplier non-conformances should be tracked and communicated for continuous improvement.

Once established, manufacturers should actively verify compliance to specification and document compliance verification activities. In addition, high-risk supplier manufacturing facilities should be assessed on an annual basis to ensure Salmonella control measures are being maintained.

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The control measures to control the growth of Salmonella

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The control measures to control the growth of Salmonella

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Salmonella Outbreak In 9 States Linked To Pistachios - Newsy

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The Centers for Disease Control and Prevention is warning people not to eat pistachios produced by California-based Paramount Farms. Transcript: At least 11 people became ill and two were hospitalized after eating pistachios contaminated with salmonella. The Centers for Disease Control and Prevention lab traced the pistachios to California-based Paramount Farms. That's the same farm Trader Joe's and Wonderful Pistachio brands are sourced from.

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OUTBREAK OF SALMONELLA  INFECTION TO PISTACHIO (Lost Hills , California,2016)

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OUTBREAK OF SALMONELLA  INFECTION TO PISTACHIO (Lost Hills , California,2016)

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The FDA, CDC, state and local officials investigated a multi-state outbreak of Salmonella infections linked to pistachio nuts produced by Wonderful Pistachios, located in Lost Hills, California.The CDC report that 11 people infected with the outbreak strains of Salmonella Montevideo (9) and Salmonella Senftenberg (2) have been reported from nine states: Connecticut (1), Georgia (1), Massachusetts (1), Michigan (2), Minnesota (1), North Dakota (1), New York (1), Virginia (1), and Washington (2). Two people have been hospitalized. There have been no deaths.

Collaborative investigation efforts of the FDA, CDC, and state partners indicated that pistachio nuts produced by Wonderful Pistachios were the likely source of this outbreak.On February 10, 2016, laboratory analysis isolated the outbreak strains of Salmonella Montevideo and Senftenberg from pistachio products collected from two firms that were supplied by Wonderful Pistachios.  Whole genome sequencing determined both product isolates were highly related to clinical isolates.

On March 8, 2016, FDA and California State partners initiated an inspection of Wonderful Pistachios where they collected product and environmental samples in response to the outbreak investigation. Following a conference call with the FDA and the CDC on March 9, 2016, Wonderful Pistachio of a limited number of flavors and sizes of in-shell and shelled pistachios because they may have been contaminated with Salmonella. The recalled pistachio nuts were sold under the brand names Wonderful, Trader Joe’s, and Paramount Farms and were sold nationwide and in Mexico, Peru and Canada. The FDA worked with the firm to facilitate the recall.

Laboratory testing, conducted by FDA and state partners, isolated Salmonella Senftenberg from raw pistachio product collected during the Wonderful Pistachio facility inspection. WGS analysis showed that the Salmonella Senftenberg strain found in the raw products was nearly indistinguishable to the Salmonella strains found in ill people and in the Salmonella positive pistachio samples found at the firms supplied by Wonderful Pistachios.On May 20, 2016, CDC declared this outbreak investigation over.

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CDC is collaborating with public health officials in many states and the United States Food and Drug Administration (FDA) to investigate a multistate outbreak of human infections due to Salmonella serotype Typhimurium.

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Investigation Information for Outbreak of Salmonella Typhimurium Infections, 2008-2009 | Salmonella CDC

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Multistate Outbreak of Salmonella Typhimurium Infections Linked to Peanut Butter, 2008-2009 (FINAL UPDATE)

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Salmonella Outbreak Due to Cucumber Contamination

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 Example of problem that occur by Salmonella

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 Example of problem that occur by Salmonella

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An outbreak of salmonellosis occurred following attendance at a school camp between 5 and 8 August 2014 in a remote area of the Northern Territory, Australia. We conducted a retrospective cohort study via telephone interviews, using a structured questionnaire that recorded symptoms and exposures to foods and activities during the camp. A case was anyone with laboratory confirmed Salmonella Saintpaul infection or a clinically compatible illness after attending the camp. Environmental health officers from the Environmental Health Branch undertook an investigation and collected water and environmental samples. We interviewed 65 (97%) of the 67 people who attended the camp. There were 60 students and 7 adults. Of the 65 people interviewed, 30 became ill (attack rate 46%); all were students; and 4 had laboratory confirmed S. Saintpaul infection. The most commonly reported symptoms were diarrhoea (100% 30/30), abdominal pain (93% 28/30), nausea (93% 28/30) and fever (70% 21/30). Thirteen people sought medical attention but none required hospitalisation. Illness was significantly associated with drinking cordial at lunch on 7 August (RR 3.8, 95% CI 1.3-11, P < 0.01), as well as drinking cordial at lunch on 8 August (RR 2.1, 95% CI 1.1-4.2, P=0.01). Salmonella spp. was not detected in water samples or wallaby faeces collected from the camp ground. The epidemiological investigation suggests the outbreak was caused by environmental contamination of food or drink and could have occurred during ice preparation or storage, preparation of the cordial or from inadequate sanitising of the cooler from which the cordial was served. This outbreak highlights the risks of food or drink contamination with environmental Salmonella. Those preparing food and drink in campground settings should be vigilant with cleaning, handwashing and disinfection to prevent outbreaks of foodborne disease.

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When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne disease outbreak. The list on this page primarily represents multistate foodborne outbreak investigations involving Salmonella since 2006 where CDC was the lead public health agency

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public broadcasting service (tv network)

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A Salmonella Outbreak Confounds Government Inspectors | FRONTLINE

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Subscribe on YouTube: http://bit.ly/1BycsJW It was the fall of 2013, and a severe outbreak of Salmonella was confounding government inspectors. Most of the sickened patients had mentioned chicken from Foster Farms -- yet the company had been meeting the government's Salmonella standards in three plants suspected of causing the outbreak.

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Newspaper Article on Contaminated Salad 

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Newspaper Article on Contaminated Salad 

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The Health Ministry has confirmed that no Australian salad greens contaminated with Salmonella were exported to Malaysia.

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Salad greens tainted with salmonella not exported to Malaysia - Nation _ The Star Online

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First, environment contaminated with Salmonella serves as the infection source because Salmonella can survive in the environment for a long time. After that, Salmonella is transmitted to vectors such as rats, flies and birds where Salmonella can shed in their faeces for weeks and even months. Following the direct transmission, moving animals such as swines, cows and chickens act as the important risk factor for infection. These animal reservoirs are infected orally because Salmonella normally originates from the contaminated environment and also contaminated feed. Human get infected when eating the food or drinking the water that is contaminated with Salmonella through animal reservoirs. However, Salmonella Typhi and Salmonella Paratyphi A do not have animal reservoir, therefore infection can be happened by eating the improperly handled food by infected individuals (Newell et al., 2010).

Besides, transmission of Salmonella to the food processing plants and equipments for food preparation are also of great importance. Once carried by vectors or transferred to food, consumption by human can result in the risk of salmonellosis. The Salmonella cells can attach to food contact surfaces such as plastic cutting board which may develop into biofilm once attached and hence cause cross-contamination. Consequently, Salmonella can enter the food chain at any point from livestock feed, through food manufacturing, processing and retailing as well as catering and food preparation in the home (Wong et  al., 2002).

Spread of Salmonella may be facilitated in water storage tanks in a building, from wild animal feces or even from carcasses. Poor sanitation, improper sewage disposal and lack of clean water system cause the transmission of typhoid fever. In areas where typhoid fever is endemic, water from lakes or rivers which are used for public consumption and are sometimes contaminated by raw sewage are the main sources of infection. The consumption of unboiled water during 1997 typhoid outbreak in Dushanbe, Tajikistan caused 2200 cases of illness and 95 deaths. Salmonella contamination of fresh produce could be due to the entry of Salmonella through scar tissues, entrapment during embryogenesis of produce, natural uptake through root systems and transfer onto edible plant tissues during slicing. The human health risk is increased further by Salmonella preference to grow on fresh produce during retail display at ambient temperature. In 2000, cantaloupe from Mexico resulted in a Salmonella Poona outbreak in USA (Penteado and Leitão, 2004; Bordini et al., 2007).

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Salmonella in the environment
Salmonella can be found in the serovar, water, sewage, birds, wild animals, reptiles, agricultural animals, domestic animals, season and climate distribution, survival in nature, animal feeds and food processing environment.

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Salmonella from Reptiles to Humans

Keeping any pet poses a variety of health risks regardless of whether that pet is a dog, cat, bird, or reptile. While occurring in far fewer instances than dog bites, or other pet related injuries and illness, reptile associated Salmonellosis does pose a risk to anyone that keeps or handles reptiles and amphibians. According to the Center for Disease Control(CDC) their projected data shows a significant increase in salmonella cases over the last 10 years. While some of this increase can be attributed to advances in technology, improved reporting systems, and increased physician awareness, a significant rise is due to the increased popularity of keeping reptiles and amphibians as pets.
Many organizations would have you believe that reptile associated salmonella is such a risk that possession of reptiles by the general public should be banned or significantly restricted. The CDC does NOT make that statement. Based on CDC supplied data its becomes obvious that the threat posed by keeping reptiles and amphibians is much less significant than the risks associated with owning either dogs or cats. By following the CDC recommendations below you should dramatically decrease the risk of infection to yourself and your family.

Center For Disease Control Recommendations

Pet store owners, veterinarians, and pediatricians should provide information to owners and potential purchasers of reptiles about the risk for acquiring salmonellosis from reptiles.

Persons should always wash their hands thoroughly with soap and water after handling reptiles or reptile cages.

Persons at increased risk for infection or serious complications of salmonellosis (e.g., children aged less than 5 years and immunocompromised persons) should avoid contact with reptiles.

Pet reptiles should be kept out of households where children aged less than 5 years or immunocompromised persons live. Families expecting a new child should remove the pet reptile from the home before the infant arrives.

Pet reptiles should not be kept in child care centers.

Pet reptiles should not be allowed to roam freely throughout the home or living area.

Pet reptiles should be kept out of kitchens and other food-preparation areas to prevent contamination. Kitchen sinks should not be used to bathe reptiles or to wash their dishes, cages, or aquariums. If bathtubs are used for these purposes, they should be cleaned thoroughly and disinfected with bleach.

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From the blood, salmonella can cause several infections. In patients with sickle cell disease, salmonella can cause osteomyelitis. This bone infection usually presents with localized pain, especially when trying to move, and fever. Although osteomyelitis usually affects the long bones of the extremities, in sickle cell patients salmonella can cause infection in any bone, including the vertebra and pelvis. Treatment for osteomyelitis includes intravenous antibiotics, usually for four to six weeks.

Salmonella can also cause meningitis, which is an infection of the tissues surrounding the brain and central nervous system. Although rare, salmonella meningitis can have disastrous consequences, especially in infants.

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Fruits and vegetables

-Bacteria can spread to fruits and vegetables if they are:

fertilized with contaminated manure.

irrigated with contaminated water.

in contact with contaminated products during cutting, washing, packing and preparation processes.

-According to Niemira (2012), washing fruits and vegetables with cold water will only remove some of the bacteria on the surface. This is because things that are well attached or live in a tight-knit community, called a biofilm, are going to be hard to get rid of.

-Other than that, any damage to the produce can lead to spoilage and provide more hangouts for human pathogens such as Salmonella.

a) Tomatoes
-Tomatoes have smooth surface but even so, their surfaces do contain tiny pores that make homes for bacteria.

In the US, FDA estimates 383 current Salmonella cases linked to contaminated tomatoes across 30 states, including Washington, D.C., since April 10 when the earliest known victim is reported. The outbreak is blamed on Salmonella serotype Saintpaul, an uncommon type of Salmonella, which are bacteria that can live in the intestinal tracts of humans and other animals (Bryner, 2012).

b) Leafy vegetables/ salads

-Some Salmonella bacteria use the long stringy appendages they normally use to help them 'swim' and move about to attach themselves to salad leaves and other vegetables, causing contamination and a health risk.

In 2007 a Salmonella outbreak in the UK was traced back to imported basil.

Between 1996 – 2000, 23% of the UK's infectious intestinal disease outbreaks like Salmonella is caused by contaminated food, and of these, 4% were linked to prepared salad.

In 2016, Australian health officials issued a national recall of packaged lettuce and other salad products after 28 cases of Salmonella poisoning in the state of Victoria.

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The Salmonella typhi bacteria that causes typhoid fever can be found in contaminated water.

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The Salmonella typhi bacteria that causes typhoid fever can be found in contaminated water.

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Typhoid fever is a contagious and serious bacterial infection caused by the Salmonella typhi bacterium. If not treated, typhoid can be life threatening.A less severe form of typhoid can be caused by a related bacteria called Salmonella paratyphi.

Although typhoid is rare in countries with improved sanitation like Singapore, it is still found in countries like Egypt, India, Pakistan, Africa, Mexico and some other South American countries.
In fact, a report by the Centers for Disease Control and Prevention (CDC) states that an estimated 22 million cases of typhoid fever and 22,000 deaths resulting from typhoid are reported annually. In addition to this, 6 million cases of paratyphoid are reported every year.

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Soil survival of Salmonella and transfer to freshwater and fresh produce.

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Raw eggs have been identified as the source of a salmonella outbreak at a Victor Harbor bakery that led to four people being hospitalised last week.

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Raw eggs the source of salmonella at Victor Harbor's Pork Pie Shop -

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Salmonella infection usually occurs when a person eats food contaminated with the feces of animals or humans carrying the bacteria.
Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables.
Salmonella lives in the intestinal track of humans and other animals, including birds.
Salmonella present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.
Salmonella can also cause foodborne illness (salmonellosis) through cross-contamination for example when juices from raw meat or poultry come in contact with ready-to-eat foods, such as salads.
Food may also become contaminated by the unwashed hands of an infected food handler.
Salmonella can also be found in the feces of some pets, especially those with diarrhea.
People can become infected if they do not wash their hands after contact with these feces.
Reptiles are particularly likely to harbor Salmonella.
People should always wash their hands immediately after handling a reptile, even if the reptile is healthy

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Salmonella can be found in experiment with outdoor pigs.

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Where is Salmonella found?

Salmonella is found in domestic and wild animals, including poultry, wild birds, swine, cattle, and rodents. Reptiles such as iguanas, bearded dragons, turtles, and domestic pets such as chicks, dogs and cats may harbour the bacteria. Humans are carriers of certain types of salmonella.

Salmonella can pass through the entire food chain from animal feed, primary production, and all the way to households or food-service establishments and institutions.

Salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin (mainly eggs, meat, poultry, and milk), although other foods, including green vegetables contaminated by manure, have been implicated in its transmission.

Person-to-person transmission can also occur through the faecal-oral route.

Human cases also occur where individuals have contact with infected animals, including pets. These infected animals often do not show signs of disease.

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International Food Research Journal
Title:
Microbiological quality evaluation of goat milk collected from small-scale dairy farms in Penang Island, Malaysia
by Universiti Sains Malaysia
- Results showed the presence o Salmonella sp. (at 2.9 log CFU/ml)

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Food Microbiology
Title:

Bacteriological quality and safety of raw milk in Malaysia

by Universiti Malaysia Sabah & Universiti Kebangsaan Malaysia
http://www.sciencedirect.com/science/article/pii/S0740002003001163
-Salmonella found in raw milk from 360 dairy farms across Malaysia

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Salmonella – common cause of hospitalisation, and sometimes, death. The pathogen is usually found in unpasteurised milk and undercooked poultry and poultry products such as eggs.

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Don’t poison your food - Health _ The Star Online

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-Who is most affected by raw milk outbreaks?
A large number of raw milk outbreaks involve children. At least one child younger than 5 was involved in 59% of the raw milk outbreaks reported to CDC from 2007 through 2012. In these outbreaks, 38% of the illnesses caused by Salmonella and 28% caused by Shiga toxin-producing E. coli, which can cause kidney failure and death, were among children aged 1–4.

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-Outbreaks in The US:

Among dairy product-associated outbreaks reported to CDC between 1998 and 2011 in which the investigators reported whether the product was pasteurized or raw, 79% were due to raw milk or cheese. From 1998 through 2011, 148 outbreaks due to consumption of raw milk or raw milk products were reported to CDC. These resulted in 2,384 illnesses, 284 hospitalizations, and 2 deaths. Most of these illnesses were caused by Escherichia coli, Campylobacter, Salmonella, or Listeria. It is important to note that a substantial proportion of the raw milk-associated disease burden falls on children; among the 104 outbreaks from 1998-2011 with information on the patients’ ages available, 82% involved at least one person younger than 20 years old.A study by Centers of Disease Control and Prevention (CDC).

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Types of food contaminate with salmonella (Part 2)

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Types of food contaminate with salmonella (Part 2)

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Raw milk/ Unpasteurized milk

-What is raw milk?

Raw milk is milk from cows, goats, sheep, or other animals that has not been pasteurized.

-Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. While it is possible to get foodborne illnesses from many different foods, raw milk is one of the riskiest of all.

A wide variety of germs that are sometimes found in raw milk, can make people sick, including bacteria (e.g., Brucella, Campylobacter, Listeria, Mycobacterium bovis (a cause of tuberculosis),Salmonella, Shiga toxin-producing Escherichia coli [e.g., E. coli O157], Shigella, Yersinia), parasites (e.g., Giardia), and viruses (e.g., norovirus).

-What is pasteurization?

Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill illness-causing bacteria contained in the milk. As most commonly applied, pasteurization heats milk to a high temperature for a short time, which kills the bacteria that cause illness. It was invented in a time when millions of people became sick and died of diseases like tuberculosis, scarlet fever, typhoid fever, and other infections that were transmitted through raw milk. Pasteurization has prevented millions of people from becoming ill.

Routine pasteurization of milk began in the United States in the 1920s and became widespread by 1950 as a means to reduce contamination and reduce human illnesses. It led to dramatic reductions in the number of people getting sick from diseases that had previously been transmitted commonly by milk. Most public health professionals and health care providers consider pasteurization to be one of public health’s most effective food safety interventions ever.

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I wanted to share with you guys this article because it is really fascinating how the Salmonella plays cloak and dagger with the body's immune system and what it actually does in the human gut

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I wanted to share with you guys this article because it is really fascinating how the Salmonella plays cloak and dagger with the body's immune system and what it actually does in the human gut

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1. In the human gut;

a.THE INTESTINAL PHASE:-

Salmonella encounters the acidic nature of the stomach and this will trigger its acidic tolerance survival response.

They travel through the mucous layer by invading intestinal epithelial cells, M-cells and dendritic cells.

Salmonella has genes that encode for type 3 secretion system (T3SS) which are located on Salmonella pathogenicity island 1 (SPI-1).

Invade by creating membrane ruffles around itself which enables endocytosis.

M-cells transport Salmonella across the epithelial boundary to the dendritic cells.

Spreads systematically by utilizing the dendritic cells.

Another way of infection is by Salmonella being taken up by CD-18 expressing phagocytes

These phagocytes that contain Salmonella travel across the tissue barriers and acts as a transportation for Salmonella from the lumen of the gastrointestinal (GI) tract to the systemic circulation.

Salmonella are also know to disturb tight junctions located between epithelial cells which functions to prevent leakage of water, ions, nutrients and immune cells from leaking into the GI tracts.

b. THE SYSTEMIC PHASE:-

Salmonella taken up by the intestinal macrophages.

The SPI-2 T3SS modify the phagosome into a salmonella containing vacoule (SVC) and revamps the host cell to make it more conducive for the survival and replication of the Salmonella.

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Before delving into how environmental factors of Salmonella, these are the basic characteristics of the pathogen:

Adore moist environment shielded from the sun

b. Have the ability to survive between the pH of 4 and 8+.

c. Facultative anaerobes which can adapt under low oxygen environment conditions.

d. They also can grow between 8 degrees Celsius and 45 degrees Celsius.

Due to its characteristics, this pathogen have been found in several different environments such as the aquatic environment. According to Abia A.L.K. et al (2016), Salmonella were found in the water and sediments of the aquatic environment. The following are several reasons to how the aquatic environment have lead to illnesses caused by Salmonella:

The increased use of surface water for supply and irrigation lead to potential threat to the human health.

When rainfall is present, the population of salmonella increases.

Due to it being a facultative anaerobe, they are also found in manure and human sewage which could cause water contamination.

Has been uncovered that the water used for irrigating crops may harbor Salmonella.

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Salmonella colonies selectively cultured on XLD agar.

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Illustration of Salmonella cases in Bar chart

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Illustration of Salmonella cases in Bar chart

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Salmonella outbreaks in USA inspection by FDA updated by New York Times articles and the bar chart was prepared by http://www.animalvisuals.org/

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Advances in Animal and Veterinary Sciences
Title:
The role of poultry in food borne Salmonellosis and its public health importance
by College of Veterinary Animal Sciences India

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International Food Research Journal
Title:
Salmonella:a food pathogen
by University Putra Malaysia

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Journal Medical Microbiology
Title:
Eggs and salmonella food poisoning- an evaluation
by University of Dundee

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More than 150 students from boarding school in Kuala Nerang, Malaysia, having a sickening foodborne illness. The food poisoning source is from Ayam Masak Merah contaminated with Salmonella sp. due to improper storage condition and short period of time for cooking.

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More than 150 students at a boarding school in Kuala Nerang, Malaysia, were sickened with a foodborne illness.

The government's news agency Bernama reported that seven of the students at Sekolah Menengah Kebangsaan Dato Syed Ahmad were admitted to the hospital and that two have already been discharged. The other five are reported to be in stable condition.

Kedah state health director Ismail Abu Taat said the food poisoning was caused by Ayam Masak Merah (chicken in spicy tomato sauce) probably contaminated with Salmonella bacteria because of improperly preserved chicken.

"Salmonella bacteria is naturally present in chicken intestines, but the food handler had not cooked and stored the chicken properly, thus causing the bacteria to release high levels of toxin," he told Bernama.

"Earlier, pupils had complained that the Ayam Masak Merah had gone bad and was emanating an odor, but the food handlers ignored them and told them to just eat until the pupils started vomiting and having diarrhea."

In total, 158 students had diarrhea and vomiting and 117 received outpatient treatment at the hospital before 110 pupils were allowed to return to the school.

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158 Students in Malaysia Sickened By Foodborne Illness | Food Safety News

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More than 150 students at a boarding school in Kuala Nerang, Malaysia, were sickened with a foodborne illness. The government's news agency Bernama reported that seven of the students at Sekolah Menengah Kebangsaan Dato Syed Ahmad were admitted to the hospital and that two have already been discharged.

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43 students including teachers from Sekolah Menengah Sains Tapah were rushed to hospital for food poisoning. 25 students were treated. The sample were tested positive for Salmonella sp.

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Types of food that contaminate with salmonella

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Types of food that contaminate with salmonella

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Eggs
History:

second world war an outbreak from Salmonella were traced from imported spray dried and bulk liquid egg

they multiplied during preparation and storage

pasteurization by the Liquid Egg Regulations 1963 has made the product relatively save

1. Most recent, outbreaks occur in egg-related products such as mayonnaise, cold desserts and ice cream.

2. Salmonella multiply without cooking after addition of raw egg.

3. Bacteria from the egg shell multiply in huge numbers during storage for 1 to 2 days at warm room temperature.

4. Generation time of 80 min at 20°C, one bacterium can become a billion (10^9) in 40 h, and with a generation time of 40 min at 25°C, it can do so in 20 h.

5. Safe food now is due to smaller bacterial numbers, lower than human oral infective dose. In order for Salmonellosis to occur, the dosage of bacterial numbers must be sufficiently large enough to infect by ingestion through mouth.

6. In study,  eggs at 35°C were immersed in a cold suspension of S. montevideo, S. oranienburg or S. typhimurium bacteria and sampled after drying and storage at 29°C for periods of up to 29 days.

7. Immediately after inoculation, Salmonella was absent from the yolk and albumen.

8. They penetrated in small numbers into some eggs during the first week, but penetrated into and multiplied to large numbers ( 107-109/ml) in most eggs during the third and fourth weeks. The egg’s defences were therefore highly effective in the first fortnight of storage at 29°C, but later broke down.

9. Eggs laid on damp, faeces-soiled earth will draw in not only Salmonella, but also numerous putrefactive faecal bacteria such as Pseudomonas and gram negative anaerobes. Some of these saprophytes will multiply faster than Salmonella at ambient temperatures and probably make the egg inedible before its salmonella content is large

Poultry meat (chickens, turkeys, geese & ducks)

1. Contaminated from breeder flocks, hatchery environment, feed and litter as well as water troughs in the pens

2. Until 1988, poultry meat was considered the major source of outbreak Salmonella-food poisoning in Britain

3. Arumugaswamy et al. (1995) reported 39.4% chicken portions, 35.3% chicken liver and 44.4% chicken gizzard were contaminated with Salmonella spp. in Malaysia.

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Episode 3 (17/4/2017 - 30/4/2017)

Conditions in foods favor its growth
-Affiqah
-Amalini
-Zahiah

How to detect and identify this organism in the suspected food
-Farhana
-Sum
-Lee

Current detection method
-Syamimi Robaie
-Syafiqah
-Ash

Appropriate interventions to prevent growth of organism in foods
-Mimi Rahim
-Najwa
-Dieana

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Episode 2 (27/3/2017 - 16/4/2017)

Control measures to prevent growth

-Syamimi robaie
-Syafiqah

Environmental factors and microbial activities

-Ash
-Dieana

Basic biochemical characteristics to identify the pathogen)
-Sum
-Lee

Where is the organism can be found
-Amalini
-Affiqah

Types of food that contaminate with it
-Farhana
-Zahiah

Outbreaks associated
-Mimi Rahim
-najwa

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Part 2 - discussing about the task division

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Part 1 - discussing about which suspect (pathogen) to investigate (profiling the suspect)

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popplet..on characteristics and causative agent of food poisoning

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Popplet is the best app for sharing visual ideas.