Salmonella
Salmonella is one of the main causes of food poisoning in the world. Symptoms due to a Salmonella infection are: fever, diarrhoea and abdominal cramps.
Salmonella can be found in the intestinal tracts of humans and other animals, including birds. The transmission to human is usually caused by eating foods contaminated with animal faeces.
Listeria monocytogenes
Discover below bioMérieux solutions for Listeria Detection, Enumeration & Identification
Members of the genus Listeria are ubiquitous and only one species is pathogenic. Listeria have been isolated from various food products including dairy products, meat, vegetables, and seafood, as well as from environmental samples taken, in particular, from food processing plants.
Listeria monocytogenes is the only species considered as pathogenic for humans. Listeriosis in humans may cause pathologies such as meningitis, septicaemia, encephalitis and abortions.
Groups at risk include pregnant women, neonates, immunocompromised patients, and the elderly. Listeria monocytogenes is widespread in the environment and is a potential risk when raw, partially processed and even some fermented food are consumed.
Members of the genus Listeria are ubiquitous and only one species is pathogenic. Listeria have been isolated from various food products including dairy products, meat, vegetables, and seafood, as well as from environmental samples taken, in particular, from food processing plants.
Listeria monocytogenes is the only species considered as pathogenic for humans. Listeriosis in humans may cause pathologies such as meningitis, septicaemia, encephalitis and abortions.
Groups at risk include pregnant women, neonates, immunocompromised patients, and the elderly. Listeria monocytogenes is widespread in the environment and is a potential risk when raw, partially processed and even some fermented food are consumed.
Listeria spp.
Discover bioMérieux solutions for Listeria spp. detection, enumeration or identification
Members of the genus Listeria are ubiquitous and only one species is pathogenic. Listeria have been isolated from various food products including dairy products, meat, vegetables, and seafood, as well as from environmental samples taken, in particular, from food processing plants.
Listeria monocytogenes is the only species considered as pathogenic for humans. Listeriosis in humans may cause pathologies such as meningitis, septicaemia, encephalitis and abortions.
Groups at risk include pregnant women, neonates, immunocompromised patients, and the elderly. Listeria monocytogenes is widespread in the environment and is a potential risk when raw, partially processed and even some fermented food are consumed.
Members of the genus Listeria are ubiquitous and only one species is pathogenic. Listeria have been isolated from various food products including dairy products, meat, vegetables, and seafood, as well as from environmental samples taken, in particular, from food processing plants.
Listeria monocytogenes is the only species considered as pathogenic for humans. Listeriosis in humans may cause pathologies such as meningitis, septicaemia, encephalitis and abortions.
Groups at risk include pregnant women, neonates, immunocompromised patients, and the elderly. Listeria monocytogenes is widespread in the environment and is a potential risk when raw, partially processed and even some fermented food are consumed.
E.coli O157:H7
Solutions for E.coli O 157:H7 detection
he severity of Escherichia. coli O157:H7-induced infection, generally caused by the consumption of contaminated meat or milk, is now well-established.
Standard food hygiene and storage precautions are frequently not enough to limit the presence of this micro organism.
Screening for this pathogen is now more important than ever.
he severity of Escherichia. coli O157:H7-induced infection, generally caused by the consumption of contaminated meat or milk, is now well-established.
Standard food hygiene and storage precautions are frequently not enough to limit the presence of this micro organism.
Screening for this pathogen is now more important than ever.
E.coli
Escherichia coli (commonly abbreviated E. coli) is a Gram-negative, facultative anaerobic, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms (endotherms). Most E. coli strains are harmless, but some serotypes can cause serious food poisoning in humans, and are occasionally responsible for product recalls due to food contamination. The harmless strains are part of the normal flora of the gut, and can benefit their hosts by producing vitamin K2, and by preventing the establishment of pathogenic bacteria within the intestine.
Coliforms
Coliform bacteria are a commonly used bacterial indicator of sanitary quality of foods and water. They are defined as rod-shaped Gram-negative non-spore forming bacteria which can ferment lactose with the production of acid and gas when incubated at 35–37°C. Coliforms can be found in the aquatic environment, in soil and on vegetation; they are universally present in large numbers in the feces of warm-blooded animals. While coliforms themselves are not normally causes of serious illness, they are easy to culture and their presence is used to indicate that other pathogenic organisms of fecal origin may be present. Such pathogens include bacteria, viruses, or protozoa and many multicellular parasites.
Enterobacteriaceae
Solutions for Enterobacteriaceae detection & identification
Increasing emphasis on a total quality approach in food production, HACCP plans and Risk Assessment procedures enhance the role that quality indicators such as Total Viable Count, Coliforms, Escherichia coli and Enterobacteriaceae have in monitoring the hygienic and commercial quality of food.
Enterobacteriaceae enumeration is the key hygiene parameter in the latest European regulation on microbiological criteria for food, EC 2073/2005.
The Enterobacteriaceae family includes important food spoilage agents and certain intestinal pathogens such as Salmonella spp., Shigella spp…
Increasing emphasis on a total quality approach in food production, HACCP plans and Risk Assessment procedures enhance the role that quality indicators such as Total Viable Count, Coliforms, Escherichia coli and Enterobacteriaceae have in monitoring the hygienic and commercial quality of food.
Enterobacteriaceae enumeration is the key hygiene parameter in the latest European regulation on microbiological criteria for food, EC 2073/2005.
The Enterobacteriaceae family includes important food spoilage agents and certain intestinal pathogens such as Salmonella spp., Shigella spp…
Staphylococcal enterotoxins
Solutions dor staphyloccocal enterotoxins detection
Staphylococcus
Staphylococcus aureus is a bacterium that is a member of the Firmicutes, and is frequently found in the human respiratory tract and on the skin. Although S. aureus is not always pathogenic, it is a common cause of skin infections (e.g. boils), respiratory disease (e.g. sinusitis), and food poisoning.
Bacillus cereus
Solutions for Bacillus cereus detection & identification
Cronobacter
Solutions for cronobacter detection
Increasing emphasis on a total quality approach in food production, HACCP plans and Risk Assessment procedures enhance the role that quality indicators such as Total Viable Count, Coliforms, Escherichia coli and Enterobacteriaceae have in monitoring the hygienic and commercial quality of food.
Enterobacteriaceae enumeration is the key hygiene parameter in the latest European regulation on microbiological criteria for food, EC 2073/2005. The Enterobacteriaceae family includes important food spoilage agents and certain intestinal pathogens such as Salmonella spp., Shigella spp…
Increasing emphasis on a total quality approach in food production, HACCP plans and Risk Assessment procedures enhance the role that quality indicators such as Total Viable Count, Coliforms, Escherichia coli and Enterobacteriaceae have in monitoring the hygienic and commercial quality of food.
Enterobacteriaceae enumeration is the key hygiene parameter in the latest European regulation on microbiological criteria for food, EC 2073/2005. The Enterobacteriaceae family includes important food spoilage agents and certain intestinal pathogens such as Salmonella spp., Shigella spp…
Campylobacter
Solutions for Campylobacter detection and identification
The number of enteric infections caused by Campylobacter genus - and Campylobacter jejuni (thermo tolerant bacterium) in particular - has been rising rapidly ever since many countries set up monitoring systems.
The complications related to these infections - bacteraemia, secondary infections and Guillain-Barré syndrome (neurological complication) - are now well documented and can be particularly severe.
Campylobacter is the third cause of death from food borne infections after Salmonella and Listeria.
Campylobacter is found primarily in warm-blooded animals, particularly poultry. Transmission to humans usually occurs through eating insufficiently cooked contaminated foods (poultry, mutton, pork) and exposure to contaminated water and environments in food production facilities and animal breeding facilities (primarily poultry farms).
The frequent presence and high level of Campylobacter in such samples, the lack of regulations in most countries and the complex analyses required are all factors that have, until now, hampered routine screening.
The number of enteric infections caused by Campylobacter genus - and Campylobacter jejuni (thermo tolerant bacterium) in particular - has been rising rapidly ever since many countries set up monitoring systems.
The complications related to these infections - bacteraemia, secondary infections and Guillain-Barré syndrome (neurological complication) - are now well documented and can be particularly severe.
Campylobacter is the third cause of death from food borne infections after Salmonella and Listeria.
Campylobacter is found primarily in warm-blooded animals, particularly poultry. Transmission to humans usually occurs through eating insufficiently cooked contaminated foods (poultry, mutton, pork) and exposure to contaminated water and environments in food production facilities and animal breeding facilities (primarily poultry farms).
The frequent presence and high level of Campylobacter in such samples, the lack of regulations in most countries and the complex analyses required are all factors that have, until now, hampered routine screening.
Legionella
Legionella is a pathogenic bacterium that is the causative agent of Legionnaire’s disease also known as legionellosis. The disease is a serious form of pneumonia and can be fatal if not diagnosed and treated early. Infection is acquired by inhaling Legionella-contaminated aerosols from sources such as cooling towers, spas and showers. The at risk populations are essentially male adults with associated risk factors such as immunodeficiency, smoking, alcoholism or diabetes. In 2005, over 1,500 legionellosis cases were reported in France and approximately 5,700 in Europe. According to the CDC (Centers for Disease Control and Prevention), an estimated 8,000 to 18,000 cases of legionellosis occur each year in the United States.
Vibrio
Solutions for vibrio detection
Virus
bioMérieux offers now a complete range of solutions for the detection and identification of enteric viruses & hepatitis A & E viruses.
Viral food-borne illnesses
Viral foodborne illnesses are caused by different viruses, which potentially contaminate foods, at all stages of the food supply chain, as well as the environment.
The leading cause of gastroenteritis, food-borne viral infections are primarily due to two main viruses : norovirus which causes gastroenteritis and Hepatitis A virus which causes hepatitis A. Human excrete the viruses (feco-oral route) and food contamination occurs either from an infected food handler during preparation (GHP), from contaminated water (GAP), typically during primary production. Symptoms are typically nausea, vomiting, diarrhoea and abdominal pain. Viral food-borne outbreaks are mostly caused by Norovirus.
What are enteric viruses?
Viruses are infectious microorganisms, with DNA or RNA genome enclosed in a protein coat. Unlike bacteria, viruses can only multiply inside living cells of other organisms. Many viruses resist to stresses such as heat, drying, freezing, UV light, High Pressure and survive for long periods of time in foods or the environment.
What are the most frequent viruses in viral outbreak ?
The majority of viral foodborne illnesses are caused by those viruses : Norovirus Gi & Norovirus GII, Hepatitis A virus and Hepatitis E virus, Rotavirus (for Children), but not limited to them. Enterovirus, Sapovirus, Astrovirus are also described in the scientific literature.
Foods associated with viral food-borne illnesses
Food associated with viral food-borne illnesses are bivalve Shellfish (Oysters, mussels, cockles, scallops, etc), Fruits (strawberries, raspberries, goji berries, dates, tomatoes, etc), vegetables in the form of leafy greens (spinach, lettuce, herbs, etc), pork and game meat (figatellu, etc), Ready-to-eat.
Detection of Viruses in Food and Environmental Samples?
Viruses cannot be cultured, unlike bacteria. Enrichment is not possible. Molecular techniques are the methods of choice for the detection, identification and quantification of foodborne viruses. The ISO/TS 15216-1&2 Standard covers most pre-treatment steps to elute viruses from the different matrices, specifically for Norovirus and hepatitis A Virus.
Yeasts & moulds
Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources. During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled. The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams.