Taste and safety : is the exceptional cuisine offered by high end restaurants paralleled by high standards of food safety?

Introduction: Restaurant guides such as the Good Food Guide Top 50 create a hierarchy focussing on taste and sophistication. Safety is not explicitly included. We used restaurant associated outbreaks to assess evidence for safety. Methods: All foodborne disease outbreaks in England reported to the national database from 2000 to 2014 were used to compare the Top 50 restaurants (2015) to other registered food businesses using the Public Health England (PHE) outbreak database. Health Protection Teams were also contacted to identify any outbreaks not reported to the national database. Among Good Food Guide Top 50 restaurants, regression analysis estimated the association between outbreak occurrence and position on the list. Results: Four outbreaks were reported to the PHE national outbreak database among the Top 50 giving a rate 39 times higher (95% CI 14.5–103.2) than other registered food businesses. Eight outbreaks among the 44 English restaurants in the Top 50 were identified by direct contact with local Health Protection Teams. For every ten places higher ranked, Top 50 restaurants were 66% more likely to have an outbreak (Odds Ratio 1.66, 95% CI 0.89–3.13). Discussion: Top 50 restaurants were substantially more likely to have had reported outbreaks from 2000-2014 than other food premises, and there was a trend for higher rating position to be associated with higher probability of reported outbreaks. Our findings, that eating at some of these restaurants may pose an increased risk to health compared to other dining out, raises the question of whether food guides should consider aspects of food safety alongside the clearly important complementary focus on taste and other aspects of the dining experience

Factors influencing the time between onset of illness and specimen collection in the diagnosis of non-pregnancy associated listeriosis in England and Wales

Background Listeriosis is an opportunistic bacterial infection caused by Listeria monocytogenes and predominantly affects people who are immunocompromised. Due to its severity and the population at risk, prompt clinical diagnosis and treatment of listeriosis is essential. A major step to making a clinical diagnosis is the collection of the appropriate specimen(s) for testing. This study explores factors that may influence the time between onset of illness and collection of specimen in order to inform clinical policy and develop necessary interventions. Methods Enhanced surveillance data on non-pregnancy associated listeriosis in England and Wales between 2004 and 2013 were collected and analysed. The difference in days between onset of symptoms and collection of specimen was calculated and factors influencing the time difference were identified using a gamma regression model. Results The median number of days between onset of symptoms and collection of specimen was two days with 27.1 % of cases reporting one day between onset of symptoms and collection of specimen and 18.8 % of cases reporting more than seven days before collection of specimen. The median number of days between onset of symptoms and collection of specimen was shorter for cases infected with Listeria monocytogenes serogroup 1/2b (one day) and cases with an underlying condition (one day) compared with cases infected with serotype 4 (two days) and cases without underlying conditions (two days). Conclusions Our study has shown that Listeria monocytogenes serotype and the presence of an underlying condition may influence the time between onset of symptoms and collection of specimen

Aflatoxin biocontrol effectiveness in the real world-Private sector-led efforts to manage aflatoxins in Nigeria through biocontrol-centered strategies

Open Access Journal; Published online: 02 Sep 2022Aflatoxins are toxic compounds produced by several Aspergillus species that contaminate various crops. The impact of aflatoxin on the health of humans and livestock is a concern across the globe. Income, trade, and development sectors are affected as well. There are several technologies to prevent aflatoxin contamination but there are difficulties in having farmers use them. In Nigeria, an aflatoxin biocontrol product containing atoxigenic isolates of A. flavus has been registered with regulatory authorities and is now being produced at scale by the private company Harvestfield Industries Limited (HIL). The current study reports results of biocontrol effectiveness trials in maize conducted by HIL during 2020 in several locations across Nigeria and compared to untreated maize from nearby locations. Also, maize was collected from open markets to assess levels of contamination. All treated maize met tolerance thresholds (i.e., <4 ppb total aflatoxin). In contrast, most maize from untreated fields had a higher risk of aflatoxin contamination, with some areas averaging 38.5 ppb total aflatoxin. Maize from open markets had aflatoxin above tolerance thresholds with even an average of up to 90.3 ppb. Results from the trials were presented in a National Workshop attended by key officers of Government agencies, farmer organizations, the private sector, NGOs, and donors. Overall, we report (i) efforts spearheaded by the private sector to have aflatoxin management strategies used at scale in Nigeria, and (ii) deliberations of key stakeholders to ensure the safety of crops produced in Nigeria for the benefit of farmers, consumers, and industries

Development of a Rapid Chemical Identification System (RCIS) for the Detection of Fraudulently Labelled 5-nitroimidazole Products

Purpose: A simple, reliable and rapid chemical identification system (RCIS) consisting of three colour reactions based on the functional groups in the molecule and two TLC methods was developed for preliminary detection of the 5–nitroimidazole drugs. Methods: Three members of this group of drugs (tablet form) available in the Nigerian market and labelled MA and MB for metronidazole, TA and TB for tinidazole and S for secnidazole, were used. The extraction of the active ingredient from the solid dosage form was performed using acetone. The reaction of the extracted drug with zinc and 1M hydrochloric acid at 100°C converted the nitroimidazole group to a characteristic primary aromatic amine. TLC methods A and B were carried out on GF254 plates (5cm x 10cm) to further identify the individual members of the group. TLC method A with mobile phase consisting of acetone, ethyl acetate and ammonia (100:5:1) and method B with mobile phase consisting of acetone, chloroform and ammonia (100:15:1) were developed for the identification. Results: The aromatic character of 5-nitroimidazole was highlighted in nitric acid when combined with sulphuric acid resulting in an orange colour. 40% sodium hydroxide gave the alkali-induced characteristic orange colour of aromatic amino compounds. All the samples of the various brands gave characteristic colours that distinguished the compounds of the 5-nitroimidazole group as primary or secondary nitroimidazole compounds. Conclusion: Using the developed method, fraudulently labelled product 5-nitroimidazole antiprotozoal and antibacterial agents can now be detected in approx. 40 min with limited reagents and a simple TLC technique. The method is rugged, simple, and should be particularly handy for use in detecting substandard products of the drug in the drug distribution chain where sophisticated equipment are often not available

Estimating parameter distributions and developing epidemiological methods and tools to support gastrointestinal outbreak investigation

Incubation periods of common gastrointestinal pathogens are cited inconsistently without a solid evidence base for these distributions or factors affecting incubation time. In some high-profile outbreaks, such as the STEC O104 outbreak in Germany or the large 2009 STEC O157 outbreak in South East England, incubation periods were longer than expected complicating the collection of exposure data and the outbreak investigation process. This research aimed to use observational and experimental data to understand the incubation period distribution of some common gastrointestinal pathogens and identify factors that influence these distributions. I conducted systematic reviews on the incubation period of Campylobacter, STEC and Salmonella Typhi. In addition to using traditional methods for testing and describing the pattern of heterogeneity, I developed methods for analysing data from observational studies which involved using Kolmogorov-Smirnov test and hierarchical cluster analysis. I also extracted and analysed individual patient data of cases associated with outbreaks of STEC reported in England and Wales. Finally, I developed a within-host mathematical model that simulated the process of Salmonella Typhi infection and conducted a sensitivity analysis to identify influencing parameters. The systematic reviews and meta-analysis of individual patient data indicated the presence of heterogeneity across outbreaks which could not be explained by chance alone. Some factors associated with the distribution of incubation period were age, food vehicle, mode of transmission, attack rate and vaccine history. The mathematical model estimated an incubation period of 9.6 days for Salmonella Typhi, and parameters strongly correlated with incubation period included the net population of bacteria in the colon and bacterial growth during systemic infection. Outputs of this research will inform the development of policies and public health interventions that contribute towards reducing the burden of disease due to gastrointestinal infections. Further research, developing a stochastic model of the incubation period of Salmonella Typhi, is recommended. </p

Taste and safety : is the exceptional cuisine offered by high end restaurants paralleled by high standards of food safety?

Introduction: Restaurant guides such as the Good Food Guide Top 50 create a hierarchy focussing on taste and sophistication. Safety is not explicitly included. We used restaurant associated outbreaks to assess evidence for safety. Methods: All foodborne disease outbreaks in England reported to the national database from 2000 to 2014 were used to compare the Top 50 restaurants (2015) to other registered food businesses using the Public Health England (PHE) outbreak database. Health Protection Teams were also contacted to identify any outbreaks not reported to the national database. Among Good Food Guide Top 50 restaurants, regression analysis estimated the association between outbreak occurrence and position on the list. Results: Four outbreaks were reported to the PHE national outbreak database among the Top 50 giving a rate 39 times higher (95% CI 14.5–103.2) than other registered food businesses. Eight outbreaks among the 44 English restaurants in the Top 50 were identified by direct contact with local Health Protection Teams. For every ten places higher ranked, Top 50 restaurants were 66% more likely to have an outbreak (Odds Ratio 1.66, 95% CI 0.89–3.13). Discussion: Top 50 restaurants were substantially more likely to have had reported outbreaks from 2000-2014 than other food premises, and there was a trend for higher rating position to be associated with higher probability of reported outbreaks. Our findings, that eating at some of these restaurants may pose an increased risk to health compared to other dining out, raises the question of whether food guides should consider aspects of food safety alongside the clearly important complementary focus on taste and other aspects of the dining experience