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Full-Text Articles in Physical Sciences and Mathematics
Characterization Of Food Chain Clostridioides Difficile Isolates In Terms Of Ribotype And Antimicrobial Resistance, Pilar Marcos, Aoife Doyle, Paul Whyte, Thomas R. Rogers, Maire Mcelroy, Seamus Fanning, Jesus Maria Frias, Declan Bolton
Characterization Of Food Chain Clostridioides Difficile Isolates In Terms Of Ribotype And Antimicrobial Resistance, Pilar Marcos, Aoife Doyle, Paul Whyte, Thomas R. Rogers, Maire Mcelroy, Seamus Fanning, Jesus Maria Frias, Declan Bolton
Articles
The aim of this study was to characterize C. difficile isolates from the farm, abattoir, and retail outlets in Ireland in terms of ribotype and antibiotic resistance (vancomycin, erythromycin, metronidazole, moxifloxacin, clindamycin, and rifampicin) using PCR and E-test methods, respectively. The most common ribotype in all stages of the food chain (including retail foods) was 078 and a variant (RT078/4). Less commonly reported (014/0, 002/1, 049, and 205) and novel (RT530, 547, and 683) ribotypes were also detected, but at lower frequencies. Approximately 72% (26/36 tested) of the isolates tested were resistant to at least one antibiotic, with the majority …
Time-Temperature And Relative Humidity Profiles Of Chilled And Frozen Foods In Retail Outlets Nationwide, And Evaluation Of Related Practices, Caroline Garvan
Time-Temperature And Relative Humidity Profiles Of Chilled And Frozen Foods In Retail Outlets Nationwide, And Evaluation Of Related Practices, Caroline Garvan
Masters
Temperature abuse combined with poor operational practices are the dominant factors in the mishandling of food products which can result in outbreaks of food borne disease. The objective of this work was to determine efficacy of temperature and relative humidity control using recorded data and to assess the food safety management systems in operation in retail outlets in the Republic of Ireland. This study also aims to examine food safety risk to consumers as a result of inadequate temperature control and poor food hygiene practices using microbial analysis and predictive modelling. External air temperature, core temperature and relative humidity of …
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Masters
Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method …