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Coldea I.L.,NIRDMI Cantacuzino | Coldea I.L.,Carol Davila University of Medicine and Pharmacy | Zota L.,National Institute of Public Health | Dragomirescu C.C.,NIRDMI Cantacuzino | And 6 more authors.
Revista Romana de Medicina de Laborator | Year: 2015

In March 2012, a food poisoning outbreak was reported in a Romanian county, with a total number of 30 children affected. The symptoms (vomiting, diarrhea and abdominal pain), with onset within 1-2 hours after the ingestion of a particular food (milk), suggested a possible staphylococcal aetiology. An outbreak investigation was carried out, in accordance with the national surveillance methodology and 25 samples: stool (n=9), vomit (n=5), nasal swabs (n=9), and milk (n=2) were collected from the affected children, food handlers and suspected food. All isolated strains were sent to the Reference Centre for Staphylococci within the “Cantacuzino” National Institute of Research-Development for Microbiology and Immunology, Bucharest, Romania, for confirmation and further analysis. The aim of this study was to increase the reference laboratory capacity to confirm staphylococcal food poisoning (SFP) outbreak by defining the molecular basis of toxicity of Staphylococcus aureus (S. aureus) isolates and assessing their genetic relatedness. PCR methods have been used to detect 14 enterotoxin genes and the expression of some of these genes was proved by using a reverse transcription real-time PCR. Pulsed-field gel electrophoresis (PFGE) and Staphylococcus protein A coding gene sequence typing (spa typing) have been used to track the origin of the S. aureus contamination and to confirm the food poisoning outbreak. Two enterotoxigenic S. aureus strains isolated from milk, twelve isolated from patients and two from food handlers were of the same spa-type (t902) and revealed an indistinguishable SmaI macrorestriction pattern after a PFGE analysis. All these strains harboured the same toxin genes profile, namely the enterotoxin gene cluster (egc), which strongly supports the evidence that the milk was the incriminated food vehicle of the outbreak and a food-handler was the most likely source of the staphylococcal food poisoning (SFP) incident. © 2015, University of Medicine and Pharmacy Targu Mures. All Rights Reserved. Source

Israil A.M.,NIRDMI Cantacuzino
Roumanian archives of microbiology and immunology | Year: 2012

The purpose of the present work is to demonstrate the influence of different NaCI concentrations included in the Mueller Hinton medium, upon the antibiotic susceptibility of 10 non-halophilic and 28 halophilic Vibrio strains. The highest number of resistance aspects were recorded at 1% NaCl concentration for V. cholerae O1/non O1 strains and at 3% for V. parahaemolyticus, V. algynolyticus, V. vulnificus, V. fisheri, V. anguillarum and V. metschnikovii. Source

Alexopoulos A.,Democritus University of Thrace | Plessas S.,Democritus University of Thrace | Ceciu S.,NIRDMI Cantacuzino | Lazar V.,University of Bucharest | And 4 more authors.
Food Control | Year: 2013

Raw vegetables are usually contaminated by a variety of microorganisms. Post-harvest microflora differs considerably, reflecting environmental and handling conditions and might compromise the safety of the product and the consumer's health.Dipping or rinsing of vegetables in bleach solution is a common practice employed by the retailers and catering companies in order to minimize the initial bacterial load on the surface of vegetables. Rinsing or dipping vegetables in water saturated with ozone could be an alternative environmental friendly and safer process since no harmful by-products or residues are formed.Lettuce (Lactuca sativa) and bell peppers (Capsicum annuum) dipped in chlorinated water (20 ppm) resulted in 1 log decrease of the total microbial count in the first 15 min. Immersing of vegetables in water pre-saturated with ozone (0.5 mg/L) did not make any difference because the total microbial count decreased approximately 0.5 log for the same time. Sanitation treatments were most effective when vegetables were dipped in continuously ozonated (0.5 mg/L) water, leading at about 2 log of microbial load decrease in the first 15 min and 3.5 log after 30 min of exposure. The best results were achieved in the case of bell pepper, as its smooth uniform surface allows higher ozone effectiveness. Bacteria reduction kinetics in continuous ozonation trials were fitted satisfactorily by a Weibull-based model allowing a better optimization of the process. © 2012 Elsevier Ltd. Source

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