An epidemiological analysis of equine welfare data from regulatory inspections by the official competent authorities

Determining welfare status in a population is the first step in efforts to improve welfare. The primary objective of this study was to explore a new epidemiological approach for analysis of data from official competent authorities that pertain to compliance with animal welfare legislation. We reviewed data already routinely collected as part of Swedish official animal welfare inspections for 2010–13, using a checklist containing 45 checkpoints (CPs). These covered animal-, resource- and management-based measures of equine welfare. The animal-based CPs were measures that directly related to the animal and included social contact, body condition, hoof condition and cleanliness. Non-compliance with one or more of the animal-based CPs was used as a binary outcome of poor equine welfare; 95% confidence intervals (CI) were estimated using the exact binomial distribution. Associations were determined using multivariable logistic regression, adjusting for clustering on premises. Resource- and management-based CPs (model inputs) were reduced by principal component analysis. Other input factors included premises characteristics (e.g. size, location) and inspection characteristics (e.g. type of inspection). There were 30 053 premises with horses from 21 counties registered by the Swedish Board of Agriculture. In total 13 321 inspections of premises were conducted at 28.4% (n=8532) of all registered premises. For random inspections, the premises-prevalence of poor equine welfare was 9.5% (95% CI 7.5, 11.9). Factors associated with poor equine welfare were non-compliance with requirements for supervision, care or feeding of horses, facility design, personnel, stable hygiene, pasture and exercise area maintenance, as well as the owner not being notified of the inspection, a previous complaint or deficiency, spring compared with autumn, and not operating as a professional equine business. Horses at premises compliant with stabling and shelter requirements had significantly better welfare if they also complied with documentation requirements. We present a novel approach for analysis of equine welfare data from regulatory inspections by the official competent authorities, and propose on-going analyses and benchmarking of trends in animal-based measures over time. We also suggest how such a database could be further improved to facilitate future epidemiological analyses of risk factors associated with poor equine welfare. The study has implications for other competent authorities and researchers collaborating in the area of animal welfare epidemiology.     

Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfaces

Aims: To test the efficacy of four wipe cloth types (cotton bar towel, nonwoven, microfibre and blended cellulose/cotton) with either quaternary ammonia cleaning solution or silver dihydrogen citrate (SDC) in cleaning food contact surfaces. Methods: Swab samples collected from untreated, cloth‐treated and cloth disinfectant‐treated surfaces were subjected to hygiene monitoring using adenosine triphosphate (ATP) bioluminescence and aerobic total plate counting (TPC) assays. Results: Adenosine triphosphate measurements taken after wiping the surfaces showed poor cleaning by nonwoven cloths (2·89 RLU 100 cm^?2) than the microfibre (2·30 RLU 100 cm^?2), cotton terry bar (2·26 RLU 100 cm^?2) and blended cellulose/cotton cloth types (2·20 RLU 100 cm^?2). The cellulose/cotton cloth showed highest log reduction in ATP‐B RLU values (95%) and CFU values (98·03%) when used in combination with SDC disinfectant. Conclusions: Cleaning effect of wiping cloths on food contact surfaces can be enhanced by dipping them in SDC disinfectant. ATP‐B measurements can be used for real‐time hygiene monitoring in public sector, and testing microbial contamination provides more reliable measure of cleanliness. Significance and Impact of the Study: Contaminated food contact surfaces need regular hygiene monitoring. This study could help to estimate and establish contamination thresholds for surfaces at public sector facilities and to base the effectiveness of cleaning methods.     

Disinfection in Food Processing – Efficacy Testing of Disinfectants

The key to effective cleaning and disinfection of food plants is the understanding of the type of the soil to be removed from the surfaces. An efficient cleaning and disinfection procedure consists of a sequence of rinses using good quality water with application of detergents and disinfectants. Disinfection is required in food plant operations, where wet surfaces provide favourable conditions for the growth of microbes. The efficacy of disinfectants is usually determined in suspensions, which do not mimic the growth conditions on surfaces where the agents are required to inactivate the microbes. Therefore, the suspension tests do not give adequate information and reliable carrier tests, which mimic surface growth, are needed. In developing a proposal for the testing of disinfectants on surfaces to an analytical standard, it is important to identify the major sources of variation in the procedure. In response to the need for a relatively realistic, simple and reliable test for disinfectant efficacy a method for culturing laboratory model biofilms has developed. The use of artificial biofilms i.e. biofilm-constructs inoculated with process contaminants in disinfectant testing can also be used for screening the activity of various disinfectants on biofilm cells. Both biofilm carrier tests showed clearly that the biofilm protects the microbes against the disinfectants. The chemical cleanliness is also essential in food plants. The total cleanliness of the process lines is mainly based on measuring the microbial load using culturing techniques. These results can give an incorrect picture of the total cleanliness, because the viable microbes do not grow when disinfectants are left on the surface. The luminescent bacteria light inhibition method offers a useful alternative for testing chemical residue left on surfaces after cleaning and disinfection operations.     

Comparison of adhesion of the food spoilage bacterium Shewanella putrefaciens to stainless steel and silver surfaces

AIMS: To compare the number of attached Shewanella putrefaciens on stainless steel with different silver surfaces, thus evaluating whether silver surfaces could contribute to a higher hygienic status in the food industry. METHODS AND RESULTS: Bacterial adhesion to three types of silver surface (new silver, tarnished silver and sulphide-treated silver) was compared with adhesion to stainless steel (AISI 316) using the Malthus indirect conductance method to estimate the number of cfu cm(-2). The number of attached bacteria on new silver surfaces was lower than on steel for samples taken after 24 h. However, this was not statistically significant (P > 0.05). The numbers of attached bacteria were consistently lower when tarnished silver surfaces were compared with stainless steel and some, but not all, experiments showed statistical significance (P < 0.05). Treating new silver with sulphide to reproduce a tarnished silver surface did not result in a similar lowering of adhering cells when compared with steel (P > 0.05). CONCLUSIONS: New or tarnished silver surfaces caused a slight reduction in numbers of attached bacteria; however, the difference was only sometimes statistically significant. SIGNIFICANCE AND IMPACT OF THE STUDY: The lack of reproducibility in differences in numbers adhering to the different surfaces and lack of statistical significance between numbers of adhered viable bacteria do not indicate that the tested silver surfaces can be used to improve hygienic characteristics of surfaces in the food industry.     

Comparative evaluation of adhesion, surface properties, and surface protein composition of Listeria monocytogenes strains after cultivation at constant pH of 5 and 7

AIMS: To analyse the cellular mechanisms that influence Listeria monocytogenes adhesion onto inert surfaces under acidic growth conditions. METHODS AND RESULTS: The adhesion capability of all the strains was significantly reduced after cultivation at constant pH 5 than at constant pH 7 and the cell surface was significantly less hydrophobic at pH 5 than at 7. At pH 5, the analyses of surface protein composition revealed that the flagellin was downregulated for all strains, which was confirmed by the absence of flagella and the P60 protein was upregulated for L. monocytogenes EGD-e, X-Li-mo 500 and 111. The use of L. monocytogenes EGD mutants revealed that flagellin could be involved in the adhesion process, but not P60 protein. It was also observed that the hydrophobic character was not linked to the presence or the absence of flagellin or P60 protein at the cell surface of L. monocytogenes. CONCLUSIONS: The decrease of L. monocytogenes adhesion at pH 5 could be attributed to the downregulation of the flagellin synthesis under the acidic conditions. SIGNIFICANCE AND IMPACT OF THE STUDY: Conservation of food product at pH 5 will delay bacterial adhesion and biofilm formation during food processing on inert surfaces when the product is contaminated with L. monocytogenes.     

Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004

AIMS: In response to a dramatic change in the epidemiology of Salmonella Enteritidis in England and Wales thought to be associated with raw shell eggs, the Health Protection Agency initiated public health investigations to establish the incidence of Salmonella contamination and origin of eggs used by catering premises implicated in outbreaks of Salm. Enteritidis. METHODS AND RESULTS: Between October 2002 and November 2004, 16 971 eggs were sampled and Salmonella were recovered from 3.4%. Salmonella was isolated from 5.5% and 6.3% of Spanish and eggs of unknown origin, respectively, used in catering premises linked to outbreaks, a level significantly higher than that (1.1%) found in nonLion Quality UK eggs sampled. The small sample of UK Lion Quality eggs tested (reflecting their lack of use in premises visited) did not contain Salmonella. Several phage types of Salm. Enteritidis other than phage type 4 (PT 4) were identified with nonUK eggs. CONCLUSIONS: Eggs from Spain were implicated as a major source of infection. Eggs were contaminated more frequently with Salmonella when shells were dirty and/or cracked, and stored at above 8 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY: The use of Spanish eggs by the catering sector has been identified as a consistent significant factor in many of the outbreaks caused by Salm. Enteritidis nonPT4 in England and Wales during 2002-2004. Advice to caterers and hospitals that raw shell eggs should not be used in food that will either not be cooked or only lightly cooked should be reinforced.     

Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK

AIMS: To establish the microbiological quality of cold ready-to-eat sliced meats and paté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. METHODS AND RESULTS: A total of 4078 cold meat and paté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and paté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/unacceptable quality. Two cold meat samples (<1%) were of unacceptable microbiological quality because of the presence of Campylobacter jejuni in 25 g and Listeria monocytogenes at 3.4 x 104 CFU g-1. CONCLUSIONS: Acceptable microbiological quality was associated with premises where the management was trained in food hygiene and those that had hazard analysis in place. Poor microbiological quality was associated with storage above 8 degrees C, presliced meats, infrequent cleaning of slicing equipment and poor control of practices that may lead to cross contamination. SIGNIFICANCE AND IMPACT OF THE STUDY: This study provides important information about the microbiological quality of cold ready-to-eat meats and paté. It also assists caterers, retailers, enforcement officers and policy makers to understand how different food safety practices affect microbiological quality.     

Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces

AIM: To determine the efficacy of electrolysed oxidizing (EO) water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. METHODS AND RESULTS: Cutting boards (bamboo, wood and plastic) and food contact surfaces (stainless steel and glazed ceramic tile) were inoculated with V. parahaemolyticus. Viable cells of V. parahaemolyticus were detected on all cutting boards and food contact surfaces after 10 and 30 min, respectively, at room temperatures. Soaking inoculated food contact surfaces and cutting boards in distilled water for 1 and 3 min, respectively, resulted in various reductions of V. parahaemolyticus, but failed to remove the organism completely from surfaces. However, the treatment of EO water [pH 2.7, chlorine 40 ppm, oxidation-reduction potential 1151 mV] for 30, 45, and 60 s, completely inactivated V. parahaemolyticus on stainless steel, ceramic tile, and plastic cutting boards, respectively. CONCLUSIONS: EO water could be used as a disinfecting agent for inactivating V. parahaemolyticus on plastic and wood cutting boards and food contact surfaces. SIGNIFICANCE AND IMPACT OF THE STUDY: Rinsing the food contact surfaces with EO water or soaking cutting boards in EO water for up to 5 min could be a simple strategy to reduce cross-contamination of V. parahaemolyticus during food preparation.     

Surface decontamination of beef inoculated with Salmonella Typhimurium DT104 or Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus

AIMS: To determine the effectiveness of a novel dry air decontamination apparatus in the deactivation of Salmonella serotype Typhimurium DT104 or Escherichia coli O157:H7 on beef surfaces. METHODS AND RESULTS: A laboratory scale dry air decontamination apparatus, capable of producing repeatable and known heating time-temperature cycles on food surfaces was used in decontamination trials. Beef samples were surface inoculated with 7-8 log10CFU cm(-2) of S. Typhimurium DT104 or E. coli O157:H7 and heated at 60, 75, 90 and 100 degrees C using fast and slow heating rates and subsequently held at these temperatures for up to 600 s. A substantial reduction in pathogen numbers was achieved at higher temperatures (90 and 100 degrees C, 4.18-6.06 log10CFU cm(-2)) using both heating rates, but cell survival at these temperatures was also observed. At the lower temperatures, deactivation was small at 60 degrees C in particular it was less than one log unit after 3 min heating. No significant differences were observed when total reductions in pathogen counts were compared for all the temperature/heat up time combinations tested. During slow heating at 90 degrees C, and both heating rates at 100 degrees C, the pattern of deactivation of S. Typhimurium DT104 or E. coli O157:H7 was triphasic. CONCLUSIONS: This study has shown that heating meat surfaces with dry air can achieve substantial reductions in S. Typhimurium DT104 or E. coli O157:H7. As surface decontamination of beef surfaces with dry air had a negative effect on beef colour and appearance, such a decontamination apparatus would be unsuitable for producing meat for retail sale but it could be used to produce safer meat for use in the catering trade. SIGNIFICANCE AND IMPACT OF THE STUDY: This study provides researchers and food processors with data on the dynamic changes in S. Typhimurium DT104 and E. coli O157:H7 counts on intact beef surfaces during heating with dry air under realistic (time-varying) temperature conditions.     

Problems associated with traditional hygiene swabbing: the need for in-house standardization

AIMS: To investigate factors influencing the recovery of micro-organisms from surfaces using traditional swabbing techniques. METHODS AND RESULTS: Stainless steel squares were inoculated with known levels (approx. 2.7x10(2)-2.7x10(4)) of either Escherichia coli or Staphylococcus aureus and sampled using different swab/solution combinations. Overlaying the coupons with agar allowed colonies remaining on the surface to be enumerated. Conventional cultivation was used to determine the ease with which the bacteria were released from the swabs and the viability of the organisms within the solutions over a 24-h period. Minimal bacterial growth occurred when the samples were stored at 4 degrees C. At room temperature, whilst the presence of nutrients significantly increased bacterial numbers over time, the addition of Tween 80 to nutrient depleted environments significantly reduced the viability of Staph. aureus. The percentage of bacteria released from directly inoculated swabs was significantly higher than that recovered from surface swabs, highlighting the importance of effectively removing bacterial contaminants from a surface. Increasing the level of mechanical energy generated during swabbing increased the number of bacteria removed from a wet surface. However, it is hypothesized that cellular damage, perhaps caused by the swabbing action itself, may have reduced recoverability from a dry surface. Nonetheless, an increased ability to effectively remove bacteria from a surface did not necessarily correlate with higher bacterial recovery, implying that an equally important factor in terms of swabbing efficiency is the ability of a swab to effectively release bacteria into a diluent. CONCLUSIONS: Both swab and wetting solution can influence the number of bacteria recovered. Under the experimental conditions described here, the use of swabs coated with a brush-textured nylon flock in combination with a non-growth-enhancing wetting solution appeared the best system to use when sampling a wet surface. However, this combination may not always be ideal and proper consideration must be given to how the sample is to be taken, transported and, if necessary, stored prior to analysis. SIGNIFICANCE AND IMPACT OF THE STUDY: Careful selection of swabbing materials can increase the sensitivity of traditional microbiological analysis. However, any improvements made are likely to be insignificant in relation to the overall poor performance of the swabbing technique.     

A comparative field evaluation of six medicine quality screening devices in Laos

BackgroundMedicine quality screening devices hold great promise for post-market surveillance (PMS). However, there is little independent evidence on their field utility and usability to inform policy decisions. This pilot study in the Lao PDR tested six devices’ utility and usability in detecting substandard and falsified (SF) medicines.Methodology/principal findingsObservational time and motion studies of the inspections by 16 Lao medicine inspectors of 1) the stock of an Evaluation Pharmacy (EP), constructed to resemble a Lao pharmacy, and 2) a sample set of medicines (SSM); were conducted without and with six devices: four handheld spectrometers (two near infrared: MicroPHAZIR RX, NIR-S-G1 & two Raman: Progeny, Truscan RM); one portable mid-infrared spectrometer (4500a), and single-use paper analytical devices (PAD). User experiences were documented by interviews and focus group discussions.Significantly more samples were wrongly categorised as pass/fail with the PAD compared to the other devices in EP inspections (p<0.05). The numbers of samples wrongly classified in EP inspections were significantly lower than in initial visual inspections without devices for 3/6 devices (NIR-S-G1, MicroPHAZIR RX, 4500a). The NIR-S-G1 had the fastest testing time per sample (median 93.5 sec, p<0.001). The time spent on EP visual inspection was significantly shorter when using a device than for inspections without devices, except with the 4500a, risking missing visual clues of samples being SF. The main user errors were the selection of wrong spectrometer reference libraries and wrong user interpretation of PAD results. Limitations included repeated inspections of the EP by the same inspectors with different devices and the small sample size of SF medicines.Conclusions/significanceThis pilot study suggests policy makers wishing to implement portable screening devices in PMS should be aware that overconfidence in devices may cause harm by reducing inspectors’ investment in visual inspection. It also provides insight into the advantages/limitations of diverse screening devices in the hands of end-users.     

Impact of cleaning and disinfection agents on biofilm structure and on microbial transfer to a solid model food

AIM: To determine how single cells and microcolonies transfer to food from open surfaces in the meat industry. METHODS AND RESULTS: Biofilms of four bacterial strains isolated from food processing surfaces were established on stainless steel substrates conditioned with meat exudate in the presence or absence of CaCl(2). Image analysis of the biofilms showed that the addition of calcium resulted in an increase of the number and size of microcolonies with two strains: Staphylococcus sciuri and Pseudomonas fluorescens. Image analysis of the biofilms of those two strains grown in the presence of calcium was performed before and after contacts with tryptone soya agar as a solid model food. For the biofilms treated or not with a chlorinated alkaline agent, where a decrease in surface coverage occurred, it was accompanied by a decrease in the percentage of the coverage accounted for by microcolonies (P(m)). Attachment strength was greater for P. fluorescens than for S. sciuri. When the P. fluorescens biofilms were treated with a solution containing glutaraldehyde, the contacts did not modify their structure. By contrast, their treatment with chlorinated alkaline resulted, after contacts, in the smallest coverage and P(m). With S. sciuri, a decrease in coverage after contacts always occurred and was the greatest for the untreated biofilms. CONCLUSIONS: After contacts between biofilms and a solid model food, microcolonies were preferentially detached compared with single cells. A chlorinated alkaline product either decreased biofilm attachment strength (P. fluorescens) or unexpectedly increased it (S. sciuri), whereas a glutaraldehyde-based disinfectant increased both attachment strength and microcolony cohesion. SIGNIFICANCE AND IMPACT OF THE STUDY: The contaminating potential of a surface depends not only on the level of contamination but also on the nature, structure and history of the contamination.     

Application of an automated immunomagnetic separation-enzyme immunoassay for the detection of Salmonella spp during an outbreak associated with a retail premises

AIMS: The application of an automated immunomagnetic separation-enzyme immunoassay (AIMS-EIA) during the investigation of a suspected outbreak of Salmonella food poisoning at a retail premises. METHODS AND RESULTS: Six food samples and 24 environmental swabs were taken from the retail premises and six food handlers' submitted faecal samples during the investigation of the outbreak. Isolation and identification of Salmonella from these samples was performed according to established standard operating procedures and by AIMS-EIA. Twelve of the 18 (67%) Salmonella culture positive samples were AIMS-EIA positive on testing pre-enrichment samples after 24 h, whilst 17 (94%) samples were AIMS-EIA positive following selective enrichment for a further 48 h. One food handler was found to be positive for Salmonella by both culture and AIMS-EIA. All Salmonella isolates were confirmed as Salmonella Enteritidis phagetype 21c. CONCLUSIONS: The AIMS-EIA protocol compliments the conventional culture approach to produce more timely results for the management of the risk to public health without significantly increasing the workload of the laboratory. SIGNIFICANCE AND IMPACT OF THE STUDY: The food production premise investigated in this study was heavily contaminated with Salmonella Enteritidis. Application of the AIMS-EIA was significant in the effective intervention of control measures for the protection of public health.     

Microbiological examination of ready-to-eat stuffing from retail premises in the north-east of England. The 'Get Stuffed' survey

AIMS: To establish the microbiological quality of ready-to-eat stuffing from retail premises in the north-east of England. To establish threshold levels of bacteria in the product for acceptance as a ready-to-eat food. To determine the relationship between the microbiology of the product and production processes. METHODS AND RESULTS: A microbiological study of ready-to-eat stuffing using validated methods was performed on 147 samples from 139 retail premises. The determinants investigated were as follows: aerobic colony count, Escherichia coli, Enterobacteriaceae, Staphylococcus aureus, Bacillus spp., Salmonella spp. and Campylobacter spp. Results indicate that using current guidelines 76.3% were satisfactory, 15.6% were acceptable and 8.2% were of unsatisfactory quality. CONCLUSIONS: Unsatisfactory results were due to high aerobic colony counts, E. coli, Enterobacteriaceae and S. aureus. There were significant associations between bacteriological quality and temperature of storage, food hygiene training, product discard policy and confidence in management scores. SIGNIFICANCE AND IMPACT OF THE STUDY: The microbiology of ready-to-eat stuffing suggests that this is a relatively safe product. It is suggested that the product be placed in food category 3 in the current guidelines for ready-to-eat foods.     

The effect of bovine lactoferrin and lactoferricin B on the ability of feline calicivirus (a norovirus surrogate) and poliovirus to infect cell cultures

AIMS: To characterize the effect of bovine lactoferrin and lactoferricin B against feline calicivirus (FCV), a norovirus surrogate and poliovirus (PV), as models for enteric viruses. METHODS AND RESULTS: Crandell-Reese feline kidney (CRFK) cells were used for the propagation of FCV and monkey embryo kidney (MEK) cells for PV. The assays included visual assessment of cell lines for cytopathic effects and determination of the percentage cell death using MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium] dye reduction assay. Incubation of bovine lactoferrin with CRFK cells either prior to or together with FCV inoculation substantially reduced FCV infection. In contrast, the interference of lactoferrin with the infection of cells with PV was demonstrated only when lactoferrin was present with cell lines and virus for the entire assay period. Using indirect immunofluorescence, lactoferrin was detected on the surface of both CRFK and MEK cells, suggesting that the interference of viral infection may be attributed to lactoferrin binding to the surfaces of susceptible cells, thereby preventing the attachment of the virus particles. Lactoferricin B, a cationic antimicrobial peptide derived from the N-terminal domain of bovine lactoferrin, reduced FCV but not PV infection. CONCLUSION: Lactoferrin was shown to interfere with the infection of cells for both FCV and PV. However, lactoferricin B showed no interference of infection with PV and interference with infection for FCV required the presence of lactoferricin B together with the cell line and virus. SIGNIFICANCE AND IMPACT OF THE STUDY: An in vitro basis is provided for the effects of bovine lactoferrin and lactoferricin B in moderating food-borne infections of enteric viruses.     

Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water

AIM: To ascertain the efficacy of neutral electrolysed water (NEW) in reducing Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes on glass and stainless steel surfaces. Its effectiveness for that purpose is compared with that of a sodium hypochlorite (NaClO) solution with similar pH, oxidation-reduction potential (ORP) and active chlorine content. METHODS AND RESULTS: First, the bactericidal activity of NEW was evaluated over pure cultures (8.5 log CFU ml-1) of the abovementioned strains: all of them were reduced by more than 7 log CFU ml-1 within 5 min of exposure either to NEW (63 mg l-1 active chlorine) or to NaClO solution (62 mg l-1 active chlorine). Then, stainless steel and glass surfaces were inoculated with the same strains and rinsed for 1 min in either NEW, NaClO solution or deionized water (control). In the first two cases, the populations of all the strains decreased by more than 6 log CFU 50 cm-2. No significant difference (P相似文献   

Disinfection and hygiene in the field of food of animal origin

The cleaning/disinfection procedure should minimize the usually high number of microorganisms (10⁷–10⁸ cm²) on surfaces to reasonably low levels of about one log per cm². Aseptic conditions are normally not achieved.Most commerical disinfectants are mixed preparations. The agents used in disinfectants should not provoke changes, neither in chemical pattern, nor in sensoric properties of the food. They should not be the cause for deposition of unhealthy residues or for corrosive influences on premises. The efficacy must be warranted. The disinfection should include bactericidal, fungicidal and possibly virucidal activities with only minimal static effects. The efficacy should be based on a short-term effect even at lower temperatures (about 10°C).Mostly in use are QACs, amphoteric surfactants and biguanides which are combined in many variations. Aldehydes in mixtures are used very seldomly and only in small amounts due to sensoric, corrosive or toxicological reactions. Alcohols are suitable for quick applications but they are flammable. Organic acids and peroxygens will deliver no residues but may be aggressive to tools and man. Alkylamines will have higher static effects and chlorine active compounds will suffer from protein load and pH deviations.In daily practice the efficacy has to be proved by microbiological monitoring, e.g. by cultural or, indirectly, by bioluminescence-techniques (with or without somatic ATP).Residue levels will remain low on premises if the disinfection is performed correctly, in adequate concentrations and with fresh water rinsing in sufficient amounts (about 8 liters per m²).     

冠状动脉CT造影对冠心病的临床诊断价值研究

目的:探讨研究冠状动脉CT造影检查对冠心病的临床诊断价值。方法:收集我院2012年1月至2013年10月共计70例临床怀疑为冠心病的患者,对这些患者分别进行冠状动脉CT造影检查和数字减影冠状动脉造影(DSA)检查,记录这两项检查所得结果及数据,以检查数据为基础对冠状动脉CT造影和数字减影冠状动脉造影检查的临床实验效果进行对比研究。结果:70例病人均可顺利完成以上两种检查,按照数字减影冠状动脉造影检查的标准,冠状动脉CT造影的敏感度为92.2%,特异度为97.4%、阳性预测率为90.5%、阴性预测率98%。结论:相对于数字减影冠状动脉造影检查,冠状动脉CT造影检查是一种更加安全、可靠、无创且更具临床指导意义的检测技术,因此可以推荐作为冠心病诊断的首选方法。     

台州口岸进境近海小型国际航行船舶携带有害生物疫情调查

【目的】国际航行船舶可携带多种植物疫情,造成有害生物入侵。分析进境近海小型国际航行船舶携带有害生物疫情,能够为对该类船舶开展针对性检疫查验提供依据。【方法】对台州口岸进境小型国际航行船舶的概况、食品舱卫生状况和携带有害生物种类、来源进行调查和数据分析。【结果】2015—2016年调查了3193艘次船舶,共截获有害生物686种次,其中87.5%是昆虫类,截获比例最高时期为6—8月,55.9%的有害生物在干货类食品中截获,食品舱卫生差的船舶中有害生物检出比率为36.1%。【结论】进境近海小型国际航行携带有害生物情况严重,有害生物的发生具明显的季节性,食品舱卫生状况与有害生物携带风险密切相关,应采取有效的检疫措施。     

The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen

AIMS: To establish a laboratory model to compare the effectiveness of detergent-based disinfection procedures for reducing cross-contamination risks during handling of contaminated chicken. METHODS AND RESULTS: During handling of chickens, artificially contaminated with Salmonella enteritidis PT4, the organism was widely spread to hands, cloths, and hand- and food-contact surfaces. Hygiene procedures were assessed on the basis of their ability to reduce the number of recoverable salmonellas to <1 CFU. Although detergent-based cleaning using a typical bowl-wash routine without rinsing produced some risk reduction (from 100 to 61.4% of contaminated surfaces), it was insufficient to consistently restore surfaces to a hygienic state. By combining detergent-based cleaning with a rinsing step or with hypochlorite at 500 ppm (of available chlorine) some further reduction in microbial risk was achieved, but was not considered satisfactory for food hygiene purposes. By contrast the risk reduction produced by hypochlorite at 5000 ppm was highly significant and was sufficient to reduce the number of contaminated surfaces to 2.9%. CONCLUSIONS: A key step in achieving a hygienic state through detergent-based cleaning is rinsing but even this will not produce a 'hygienic' result for difficult surfaces such as the chopping board or the dishcloth. Disinfectant compounds should be considered in order to reduce the potential for foodborne cross infection within the home environment. SIGNIFICANCE AND IMPACT OF THE STUDY: Although tests are available to determine the performance of disinfectants, there are no quantitative procedures available to compare the risk reduction achieved by disinfection with that produced by detergent-based procedures. This study describes a reproducible laboratory method which can be used to differentiate the effectiveness of different hygiene procedures for reducing cross-contamination risks during food handling.