Evaluation of the effect of cell freshness on pyrogen detection using a serum-free monocyte-activation test.

Pyrogens cause shock symptoms when released into the bloodstream. They are classified into two main categories: endotoxins (lipopolysaccharides [LPS]) and non-endotoxin pyrogens. The monocyte activation test (MAT) is an in vitro assay to detect pyrogens in human monocytes.

[Quantitative Analysis and Characteristics of Salmonella from Retail Chicken Meat Products in Japan].

From October 2020 to February 2021, a total of 95 retail chicken meat products from 39 retail meat shops in Tokyo Metropolis and Kanagawa Prefecture, Japan, were collected and examined for the prevalence of Salmonella to assess public health implications. If a sample tested positive for Salmonella, a quantitative analysis was performed using the three-tube most probable number (MPN) method. Of 95 retail chicken meat products, Salmonella was isolated from 30 samples (31.

Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores.

The contamination of Japanese retail foods and the intestinal contents of animals with the spores of enterotoxigenic Clostridium perfringens were investigated by analyzing clostridial toxin genes (cpa and cpe) using a culture method and PCR. Enterotoxigenic C. perfringens was detected in 12.

Growth and Survival of Escherichia albertii in Food and Environmental Water at Various Temperatures.

Escherichia albertii is an emerging foodborne pathogen that causes diarrhea. E. albertii has been isolated from various foods, including pork and chicken meat, and environmental waters, such as river water.

An interlaboratory study on the detection method for Escherichia albertii in food using real time PCR assay and selective agars.

Escherichia albertii is an emerging enteropathogen. Although E. albertii-specific detection and isolation methods have been developed, their efficiency on food samples have not yet been systematically studied.

Atypical diarrhoeagenic in milk related to a large foodborne outbreak.

A foodborne outbreak related to milk cartons served in school lunches occurred in June 2021, which involved more than 1,800 cases from 25 schools. The major symptoms were abdominal pain, diarrhoea, vomiting, and fever. Although major foodborne toxins and pathogens were not detected, a specific strain, serotype OUT (OgGp9):H18, was predominantly isolated from milk samples related to the outbreak and most patients tested.

Determination of the biological origin of enzyme preparations using SDS-PAGE and peptide mass fingerprinting.

Enzymes are mainly extracted from the culture broth of microorganisms. Various commercially available enzyme preparations (EPs) are derived from different microorganisms, and the source of the EP should be the same as that mentioned in the manufacture's information. The development of analytical methods that can determine the origin of the final products is important for ensuring that the EPs are nontoxic, especially when used as food additives.

The Development and Evaluation of a Selective Enrichment for the Detection of in Food.

is an emerging pathogen causing foodborne infections with diarrhea, abdominal pain, and fever. has been isolated from various food sources, such as chicken and pork. Although many foodborne outbreaks of have been reported, the causative food has not been identified.

[Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan].

Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated.

Cross-genus inhibitory activity of polyoxins against aflatoxin production by Aspergillus parasiticus and fumonisin production by Fusarium fujikuroi.

Co-exposure to aflatoxin and fumonisin is a health concern where corn is a staple food, and a method to prevent co-contamination of these mycotoxins in foods is urgently needed. Polyoxins are chitin synthase inhibitors produced by Streptomyces cacaoi var. asoensis.

Antimicrobial Resistance in Isolated from Food Workers and Chicken Products in Japan.

is an enteric bacterial pathogen that causes foodborne illness in humans. Third-generation cephalosporin (TGC) resistance in remains a global concern. Food workers may represent a reservoir of , thus potentially contaminating food products.

Diversification of H-Antigens and Development of H-Genotyping PCR.

is a recently recognized human enteropathogen that is closely related to . As sometimes causes outbreaks of gastroenteritis, rapid strain typing systems, such as the O- and H-serotyping systems widely used for , will be useful for outbreak investigation and surveillance. Although an O-genotyping system has recently been developed, the diversity of H-antigens (flagellins) encoded by genes remains to be systematically investigated, and no H-serotyping or genotyping system is currently available.