What programs work to promote health for children? Exploring beliefs on microorganisms and on food safety control behavior in primary schools

Effective food safety interventions implemented in schools should be an important way to reach children and to improve their knowledge and habits in the context of food handling and personal hygiene. However, few intervention programs of this kind have been implemented with young children, as the preferred groups are secondary school children, young adults and adults. Even though introducing children to new hygiene habits and offering them simplified knowledge based on experience might be effective, health intervention programs and evaluation methods must be adapted to the peculiarity of childhood learning abilities.This study provides an example of a health promotion campaign addressed at primary school students, with the aim of improving children's knowledge, correcting habits in the context of food safety, and enhancing the children's understanding of microorganisms and their functions. Children attending a program based on (1) mostly theoretical knowledge or (2) mostly practical information (with the scientific method of “learn by playing”) were evaluated before and after the intervention using drawings and semi structured interviews to test the intervention effectiveness. Data extracted from an analysis of 492 drawings and of 141 interviews showed that practical classes are more effective than theory classes. Data also show that children's drawings could be used to simplify and consolidate the deep learning of scientific topics, and also to evaluate the successfulness of health promotion campaigns targeting young children. This should contribute to the amelioration of children's awareness of hygiene and food contamination-related risks, leading to significant benefits for primary prevention of foodborne illness.     

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

Three bacteriocinogenic, non-aminogenic and non-virulent Enterococcus strains (Enterococcus faecium CTC8005, Enterococcus devriesei CTC8006 and Enterococcus casseliflavus CTC8003) were used as starter cultures in low-acid fermented sausages to assess their competitiveness and their bioprotective potential against Listeria monocytogenes and Staphylococcus aureus. The inoculated strains were successfully monitored by RAPD-PCR. All the strains were able to grow, survive and dominate the endogenous enterococci population and avoided the growth of Enterobacteriaceae. E. devriesei CTC8006 and E. faecium CTC8005 particularly inhibited the growth of L. monocytogenes during the whole ripening process. S. aureus was not affected by the inoculated bacteriocinogenic enterococci strains.     

Identical plasmid AmpC beta-lactamase genes and plasmid types in E. coli isolates from patients and poultry meat in the Netherlands

The increasing prevalence of third-generation cephalosporin-resistant Enterobacteriaceae is a worldwide problem. Recent studies showed that poultry meat and humans share identical Extended-Spectrum Beta-Lactamase genes, plasmid types, and Escherichia coli strain types, suggesting that transmission from poultry meat to humans may occur. The aim of this study was to compare plasmid-encoded Ambler class C beta-lactamase (pAmpC) genes, their plasmids, and bacterial strain types between E. coli isolates from retail chicken meat and clinical isolates in the Netherlands.     

Scientific Status Summary

The Institute of Food Technologists has issued this Scientific Status Summary to provide readers with a tutorial on biofilms, their purposeful mechanism of interaction (quorum sensing), and recent findings on how to inhibit their formation.     

一种芽孢蛋白对主要葡萄病菌抑制作用的研究

本试验采用平板法,研究供试茅孢蛋白对4种主要葡萄病害:白腐病、炭疽病、灰霉病和黑痘病的抑菌效果.结果表明,抑菌蛋白用量为150 μL,培养6d后,对4种病菌均有明显的抑菌效力,白腐病、炭疽病、灰霉病和黑痘病菌的抑菌圈直径分别为1.354cm,1.356cm,1.416cm和1.449cm.     

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus in vitro were investigated. Cranberry concentrate at various concentrations was prepared in distilled water (DW) or Brain Heart Infusion (BHI) broth. Pathogens were inoculated in each sample and incubated at 21 and 4 °C for 0, 1, 5, 7, and 24 h (DW samples) and 0, 1, 3, and 5 days (BHI samples). Transmission electron microscopy (TEM) was used to study the effects of cranberry concentrate on cellular structure of pathogens. DW results showed that S. Typhimurium and L. monocytogenes were reduced to non-detectable levels at 5 h in 100 μl/ml treatment at 21 and 4 °C. At 24 h, no target pathogens were detected from the 100 μl/ml treatment. BHI data indicated that the 100 μl/ml treatment reduced the four pathogens by 3-8 log CFU/ml compared with the control on Day 5 at 21 and 4 °C. TEM revealed damage to the bacterial cell walls and membranes. Cranberry concentrate has antibacterial effects on the four foodborne pathogens. Based on potential health benefits and proven antimicrobial effects, American cranberry concentrate may have dual applications as a food preservative.