Biological hazards and their tenacity in spices and dried ... · Biological hazards and their...
Transcript of Biological hazards and their tenacity in spices and dried ... · Biological hazards and their...
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Biological hazards
and their tenacity in spices and dried herbs
Name of Presenter Anneluise Mader and the SPICED Consortium
Date 1st June 2016
Location Berlin, Germany
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
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Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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Foodborne outbreaks in the EU
Year
Number of
foodborne
outbreaks
Outbreaks
with
identified
foodstuff
2007 5733 1784
2008 5332 890
2009 5550 977
2010 5262 698
2011 5648 701EFSA
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Outbreaks associated with spices and herbs
(Europe, 1973 – 2012)
Mader and Schaarschmidt 2015
In total 22 outbreaks
1821 cases
>39 hospitalizations
>1 deaths
Outbreaksin %
Casesin %
Hospitalizationsin %
Deathsin %
Bacillus cereus 50 24 0 0
Salmonella 27 71 100 100
Clostridium
perfringens
23 5 0 0
Associated agents, cases, hospitalization and deaths
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Mader and Schaarschmidt 2015
Outbreaksin %
Casesin %
Hospitalizationsin %
Deathsin %
Bacillus cereus 50 � 52 24 � 54 0 � 0 0 � 0
Salmonella 27 � 24 71 � 36 100 � 100 100 � 100
Clostridium
perfringens
23 � 24 5 � 10 0 � 0 0 � 0
Associated agents, cases, hospitalization and deaths
� Paprika chips outbreak in Germany 1993 excluded!
Outbreaks associated with spices and herbs
(Europe, 1973 – 2012)
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In total 22 outbreaks
1821 cases
>39 hospitalizations
>1 deaths
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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Agents Matrices
Bacillus spp. Allspice (Pimento)
Brucella spp Cinnamon
Clostridium perfringens Nutmeg
Escherichia coli Paprika
Listeria monocytogenes Pepper
Salmonella spp.
Staphylococcus aureus Basil
Ricin Oregano
Staphylococcus aureus enterotoxin B Parsley
Agents and matrices in the focus
Istockphotos
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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Method Pro‘s Con‘s Suitable Used
Freeze-drying + Direct - Impact on tenacity? + �
Air-drying + Natural - Adhesion to vial (low amount) ~ �
Matrix (fluid)+ Direct
+ Natural
- Clumps
- Agents/matrices interferences
- aw changes~
�
Matrix (spray)+ Direct
+ Distribution
- Safety aspects
- aw changes~ �
Sand (fluid)+ Distribution
+ Handling- Impact on tenacity? + �
SiO2 (fluid) + Distribution- Dusty
- Carrier effect?~ -
Agar (fluid) + Distribution - Impact on tenacity? + �
Ready to eat
food
+ Distribution
+ Handling- Numerous impact factors + �
Spiking of low moisture food
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Detection
� Adaptation and Optimization
� sample preparation
� detection method
� Comparison
� culture methods (ISO,
national law)
� molecular techniques (PCR)
� Ring trial
SPICED consortium; AGES
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Culture-independent quantification of pathogens
in spices and herbs
VUP
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Culture-independent quantification of pathogens
in spices and herbs
VUP
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E. coli
Basil + E. coli
Differentiation of living and non-living bacteria
Dead
Live - Ab-labelled
Matrix
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UL
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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Inhibition of Bacillus cereus vegetative cells in
spice and herb solutions
BfR
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Inhibition of Bacillus cereus spores in spice and
herb solutions
BfR
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* E. coli ATCC 11775
** Storage at 25±1°C over 21 days
Tenacity of E. coli in spices and herbs
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UL
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1. Introduction
2. Agents and matrices
3. Spiking and detection
4. Tenacity
5. Conclusion and outlook
Outline
© Curt Carnemark/World Bank
© Sven Mencke/www.flickr.com
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� Improve detection of agents in spices and herbs
� Spiking techniques can influence tenacity
� Spices and herbs can affect tenacity
� Tenacity is depends on biological hazard and strain
� Tenacity data to be used for predictive microbiology
Conclusion
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Biological agents in the focus
AgentDiagnostic
optimization
Tenacity
studies
Ring
trial
Bacillus spp. � � -
Brucella spp. � � -
Clostridium perfringens � � -
Escherichia coli � � -
Listeria monocytogenes � � -
Salmonella spp. � � �
Staphylococcus aureus � � -
Ricin � � -
SEB (Enterotoxin type B, produced
by Staphylococcus aureus)
� � -
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SPICED consortium
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Diagnostic methods database
Methods investigated within SPICED
� 11 spiking methods
� 13 sample preparation methods
� 18 detection methods
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SPICED consortium
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Thanks for your attention.
Questions and comments?
Presenter Anneluise Mader
Institution Federal Institut for Risk Assessment, Germany
Email [email protected]
Website http://www.spiced.eu
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