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1. Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis

Author:
de Oliveira Elias, Susana,   et al.   ; Noronha, Tiago Baptista; Tondo, Eduardo Cesar;     Show all 3 Authors
Source:
Food microbiology 2019 v.84 pp. 103217
ISSN:
0740-0020
Subject:
Escherichia coli O157; Lactuca sativa; Salmonella; bacteria; computer software; developed countries; developing countries; foodborne illness; heat treatment; lettuce; meta-analysis; pathogens; quantitative risk assessment; serotypes; systematic review; Burkina Faso; Japan
Abstract:
... Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are scarce in developed or in developing countries, which hinders risk assessment at ...
DOI:
10.1016/j.fm.2019.05.001

2. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions

Author:
de Oliveira Elias, Susana,   et al.   ; Noronha, Tiago Baptista; Tondo, Eduardo Cesar;     Show all 3 Authors
Source:
Food microbiology 2018 v.72 pp. 206-213
ISSN:
0740-0020
Subject:
Escherichia coli O157; Salmonella; bacteria; equations; growth curves; lettuce; models; pathogens; supermarkets; temperature profiles; Brazil
Abstract:
... This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFi ...
DOI:
10.1016/j.fm.2017.11.016

3. Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs

Author:
de Oliveira Elias, Susana,   et al.   ; Hessel, Claudia Titze; Pessoa, João Pedro; Zanin, Laís Mariano; Stedefeldt, Elke; Tondo, Eduardo Cesar;     Show all 6 Authors
Source:
Food research international 2019
ISSN:
0963-9969
Subject:
chicken meat; cooking; eggs; food safety; hygiene; microbiological risk assessment; risk behavior; temperature
Abstract:
... The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). ...
DOI:
10.1016/j.foodres.2019.108631

4. Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes

Author:
de Oliveira Elias, Susana,   et al.   ; Gomes Alfama, Elis Regina; Hessel, Claudia Titze; Pinto Magalhães, Cris Rocha; Terra Santiago, Mariângela Flores; Anschau, Margarida; Tondo, Eduardo Cesar;     Show all 7 Authors
Source:
Food control 2019 v.106 pp. 106725
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; catering; cold; foods; models; prediction; temperature profiles
Abstract:
... Food distribution temperature is one of the most important factors to be controlled in order to prevent foodborne illnesses in food services. In this study, 339,548 records of food temperatures were collected from corporate catering food services and were analyzed, aiming to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth. Data fitting s ...
DOI:
10.1016/j.foodcont.2019.106725

5. Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad

Author:
de Oliveira Elias, Susana,   et al.   ; Varela Tomasco, Paula; Ortiz Alvarenga, Verônica; de Souza Sant'Ana, Anderson; Tondo, Eduardo Cesar;     Show all 5 Authors
Source:
Food research international 2015 v.78 pp. 266-273
ISSN:
0963-9969
Subject:
ambient temperature; consumer behavior; correspondence analysis; cross contamination; egg yolk; eggs; good hygiene practices; mayonnaise; people; questionnaires; raw eggs; salads; salmonellosis
Abstract:
... This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) ...
DOI:
10.1016/j.foodres.2015.09.034