Prevalence and Multidrug-Resistance Salmonella in Swine Production Chain in a Central Province, Thailand

Salmonella causes foodborne disease outbreaks worldwide and raises considerable concerns about public health and economic losses. To determine prevalence, serovar, antimicrobial resistance (AMR) patterns, and extended-spectrum beta-lactamase (ESBL) genes, the present cross-sectional study collected a total of 418 fecal, carcass (three slaughterhouses), pork and cutting board (four markets) samples from a province in central Thailand in 2017 and 2018. Results showed that 65.1% (272/418) of samples were positive for Salmonella. The percentage of Salmonella positive samples from markets (88.8%; 158/178) was significantly higher than those from slaughterhouses (47.5%; 114/240) ( P<0.05 ). In total, 1,030 isolates were identified; of these, 409 were assigned to 45 serovars with S. Rissen (20%; 82/409) being the most common. New serovars of Thai isolates, S. Cannstatt and S. Braubach, were identified in market and slaughterhouse samples, respectively. AMR of Salmonella isolates showed that 73.9% (133/180) of 19 different serovars exhibited multidrug resistance (MDR). Screening for ESBL production showed that 10.3% (41/399) of isolates were ESBL positive. ESBL-producing Salmonella isolates in market samples (75.6%; 31/41) were significantly higher than those in slaughterhouse samples (24.4%; 10/41) ( P<0.05 ). In market samples, 77.4% (24/31) were isolated from pork and 22.6% (7/31) from cutting boards. Nine ESBL-producing isolates carried single type ESBL genes bla TEM (9.8%; 4/41) or bla CTX-M (12.2%; 5/41), while 11 (26.8%) carried both bla TEM and bla CTX-M . No ESBL-producing Salmonella isolate carried the gene bla SHV . Results suggest that pigs, their flesh, and cutting boards could be reservoirs for widespread MDR, ESBL-producing Salmonella outbreak across the food chain.

Corpies: Bisnis Kreatif Pemanfaatan Sampah Kaleng dan Kertas Menggunakan Teknik Lukis Sebagai Usaha Meningkatkan Nilai Benda Bekas Pakai

In this modern era, handmade products are increasingly popular because people have begun to appreciate art. SMEs have many ways to grow with many government facilities and exhibitions that support handmade products. This is a positive sign for domestic products to be more prominent. Products that raise social issues also get more attention from the public, one of which is environmental issues. Behind the consumptive culture of humans, there are problems that they create, one of the most visible is the amount of waste. To overcome this problem, innovations were created to process consumption waste into usable products that have more economic value than just being recycled. "Corpies" business target is to process waste into reusable objects. This business focuses on producing products with painting techniques that are also become its trademark. The products produced include painting cans, stools, painting cutting boards, painting totebag, painting shoes. The method used in creating this business is in accordance with the business development timeline which consists of 9 flows starting from the collection of raw materials, the cleaning process of raw materials, to the documentation and marketing process of the product. This business also engage the participation of the surrounding community in its production so that it is expected to create a positive impact for the community, one of which is creating a new culture, such as collecting used cans, so that they can be reused and produced into high-value products. Keywords: creative business, trash cans and paper, painting techniques, corpies Abstrak: Di era modern, produk buatan tangan semakin digemari karena masyarakat sudah mulai menghargai karya seni. UKM memiliki banyak cara berkembang dengan banyaknya fasilitas dari pemerintah dan pameran yang mendukung produk buatan tangan. Ini menjadi pertanda positif bagi produk dalam negeri untuk semakin menonjol. Produk yang mengangkat isu sosial juga mendapatkan perhatian lebih dari masyarakat, salah satunya isu lingkungan. Dibalik budaya konsumtif manusia, terdapat masalah yang mereka ciptakan, salah satunya adalah menumpuknya sampah. Untuk mengatasi masalah tersebut, diciptakan inovasi untuk mengolah sampah hasil konsumsi menjadi produk layak pakai yang lebih bernilai ekonomi daripada sekedar didaur ulang. Target bisnis “Corpies” adalah mengolah sampah menjadi benda yang dapat dipakai kembali. Bisnis ini fokus memproduksi produk dengan teknik lukis yang menjadi ciri khasnya. Produk yang diproduksi diantaranya adalah kaleng lukis, stool, talenan lukis, tote bag lukis, sepatu lukis. Metode yang digunakan dalam menciptakan bisnis ini sesuai dengan alur pengembangan bisnis yang terdiri dari 9 alur yang dimulai dari pengumpulan bahan baku, pembersihan bahan baku, hingga proses dokumentasi dan pemasaran. Bisnis ini turut mengajak partisipasi masyarakat sekitar dalam produksinya sehingga diharapkan dapat menciptakan dampak positif bagi komunitas, salah satunya adalah menciptakan budaya baru mengumpulkan kaleng bekas untuk digunakan kembali dan diproduksi menjadi produk bernilai jual tinggi. Kata kunci: bisnis kreatif, sampah kaleng dan kertas, teknik lukis, corpies

Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong

Accessing food through wet markets is a common global daily occurrence, where fresh meat can be purchased to support an urbanizing world population. Similar to the wet markets in many other metropolitan cities in Asia, Hong Kong wet markets vary and are characterized by differing hygiene routines and access to essential modern technologies. The lack of risk assessments of food contact surfaces in these markets has led to substantial gaps in food safety knowledge and information that could help improve and maintain public health. Microbial profiling analyses were conducted on cutting boards that had been used to process pork, poultry, and seafood at 11 different wet markets. The markets differed in hygiene protocols and access to modern facilities. Irrespective of whether wet markets have access of modern infrastructure, the hygiene practices were largely found to be inefficient based on the prevalence of bacterial species typically associated with foodborne pathogens such as Campylobacter fetus, Clostridium perfringens, Staphylococcus aureus, and Vibrio parahaemolyticus; indicator organisms such as Escherichia coli; as well as nonfoodborne pathogenic bacterial species potentially associated with nosocomial infections, such as Klebsiella pneumoniae and Enterobacter cloacae. Other Vibrio species, V. parahaemolyticus and V. vulnificus, typically associated with contaminated raw or undercooked seafood with the potential to cause illness in humans, were also found on wooden cutting boards. This study indicated that the hygienic practices used in Hong Kong wet markets are not sufficient for preventing the establishment of spoilage or pathogenic organisms. This study serves as a basis to review current hygiene practices in wet markets and provides a framework to reassess existing safety protocols.

Comparison of ATP values on Vegetables Cutting Boards before and after Alcohol Disinfection

Sanitary control of cutting boards in the kitchen is important to prevent food poisoning. To preventing secondary and tertiary contamination of food poisoning bacteria, it is necessary to know the hygiene status of cooking utensils. Therefore, in this study, we compared the values after cooking, washing, and spraying 70% alcohol on cutting boards for vegetables using the ATP test and microbiological test. As a result, the ATP value after spraying with alcohol was 100 or less, which was better than that after washing. Microbial test results showed that microorganisms were present on the vegetable cutting board even after spraying with 70% alcohol. Since microorganisms are present even after spraying with alcohol, it is possible that the growth of microorganisms will occur again if the vegetable cutting board left in a moist state at room temperature. When using a vegetable cutting board left unattended, it is necessary to wash repeatedly and spray it with alcohol.

Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection

Sanitary control of cutting boards in the kitchen is important to prevent food poisoning. Using ATP and microbiological tests, we investigated the cleaning and 70% alcohol spraying effects of cutting boards for meat and fish. As a result, the ATP value and the number of microbial bacteria decreased after washing the cutting board but decreased more after spraying with 70% alcohol. The ATP value was 100 or less after spraying with 70% alcohol. The number of microbial bacteria decreased after spraying with 70% alcohol. However, not all bacterial eliminated even after spraying with 70% alcohol. If the cutting board left in a moist state at room temperature, microorganisms could grow again.

Quantification of cross-contamination of Campylobacter jejuni during food preparation in a model kitchen in China

Numerous outbreak investigations and case-control studies of campylobacteriosis have provided evidence that handling Campylobacter -contaminated chicken products is a high risk factor for infection and illness. In this study, the cross-contamination and transfer rates of Campylobacter jejuni from chicken to ready-to-eat foods were determined in various food-handling scenarios. Skinless raw chicken breasts were artificially contaminated with Campylobacter jejuni and diced on three kinds of texture cutting boards. Whether cold water or cold water with detergent or hot water was used, statistically significant differences were found between the transfer rate of Campylobacter jejuni to unwashed and washed cutting boards or hands, respectively. When both kitchen knife and cutting board were reused after dicing the artificially contaminated chicken, the transfer rates of Campylobacter jejuni to cucumber cut on bamboo, wooden and plastic cutting board were 16.28%, 12.82% and 5.32%, respectively. The transfer rates from chicken to bread, a large lift-up water faucet handle and a small twist faucet handle via unwashed hands were 0.49%, 4.64% and 3.14%, respectively. This research provides scientific evidence that various types of contaminated kitchen-ware and cook’s hand are vital potential vehicles for the cross-contamination of Campylobacter from raw chicken to ready-to-eat food, and emphasizes the importance of timely and properly cleaning to prevent cross-contamination during food handling, therefore a high quality consumer education to reduce the risk of foodborne infection is urgent and necessary.

Pembuatan Teskit Boraks dalam Upaya Efisiensi Penggunaan Bahan dan Alat Laboratorium

Borax is a carcinogenic compound which is dangerous to the body. The flame method is one of the qualitative laboratory testing that usually used to determine the Borax compound in food. The method not only needs H2SO4, methanol, furnace equipment which is prices, but also needs long time because of the graying process. The research aims to make a simple borax test kit (simple method) by extracting anthocyanin substances on the skin of purple sweet potatoes and testing the borax compound in food samples. Materials and tools used are purple sweet potato skin, 96% ethanol, filter paper, knives, cutting boards, measuring cups, beaker glass, food scales and petri dishes. The results of the borax test kit that have been made are then tested using the borax standard as the gold standard and it showed that there was color changing of the test kit, i.e from pink to blue. The borax test kit was also tested on four food samples that possibly contained borax, i.e gendar crackers, white tofu, meatballs and noodles. Gendar crackers was the only food sample that contain borax. Therefore, it was concluded that the borax test kit made from filter paper containing anthocyanin can be used as an alternative tool in qualitatively testing of borax in food

RESULTS OF MINE SURVEYING AND GEODESIC OBSERVATIONS ON DEFORMATIONS OF APSAT COAL CUTTING BOARDS

The methodology and organization of surveying and geodesic monitoring of the sides of a coal mine using laser scanning are described. The results of observations are presented. Conclusions about the stability of the sides of the coal mine are made and the possibilities of the methods used are evaluated.

Results of Hygiene Education of Kitchen Cutting Board by using ATP Inspection - Comparison of Vegetable Cutting Board and Meat Cutting Board

Since bacteria grow in high temperature and high humidity, bacterial food poisoning frequently occurs from the rainy season to summer. In Japan, the number of food poisoning cases is high from June to October. Maintaining a hygienic environment in the kitchen is very important for preventing food poisoning. In particular, cutting boards on which various foods are places may cause secondary pollution. Therefore, to avoid food poisoning, this study compared the ATP value of the cutting board before and after the hygiene education using the ATP wiping test and investigated the educational effect. Before hygiene education, the inspector conducted an ATP wiping test on the cutting boards for vegetables and meat that washed before and after cooking and notified the cooks of the values. The inspector conducted hygiene education while showing the cook how to clean the cutting board. The cutting board washed with detergent and sponge, rinsed with running water for 30 seconds or more, then this process was repeated twice.