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    Food industry employees and staphylococcal food poisoning
    (Refik Saydam National Public Health Agency (RSNPHA), 2015) Çakici, Nesrin; Demirel-Zorba, Nükhet Nilüfer; Akçali, Alper
    Staphylococcal food poisoning (SFP) occurs by ingestion of food containing enterotoxins produced by enterotoxigenic staphylococci strains mainly of Staphylococcus aureus. It is one of the important intoxications and common all over the world. When protein rich and cooked foods will be contaminated with S. aureus, bacteria can be grown rapidly in appropriate environmental conditions. Staphylococcal enterotoxins are synthesized when bacteria counts reach up to 105 cfu/g and clinical symptoms of SFP can be observed with consumption of food containing one of enterotoxin type at least 100 ng in 100 grams food. SFP is a self-limiting gastroenteritis accompanied by nausea, vomiting and/ or diarrhea. Although mortality rate from SFP is low, it can be increased in the elderly, children and immune compromised persons. S. aureus can be found in many parts of the body, including skin and mucosa without sign of infection. It is considered that the nasal region is the essential reservoir. S. aureus can be found in the nose or at hands of the people working at the food industry. One of the most important causes of food contamination with microorganisms in food businesses is, the transfer of microorganisms to the food by the carriers during the preparation and processing of food. When personel hygiene rules are not sufficiently applied, especially deficiencies in the habit of correct washing of hands, it can be dangerous for public health in terms of food security. Food employees carrying enterotoxin-producing strains are the main source of food poisoning. In our country, for the ones who is working in food sector the mandatory application of health checks for infectious diseases has been revoked, instead of that giving training has been put into force. According to the present application; it is expected from the food employees to comply with the personel hygiene rules and implementation of food safety system for prevention of SFP. The food manager should provide control of the personnel about food hygiene issues, information and training. In this review, it is aimed to present the importance of S. aureus for food poisoning, relationship to food industry employees and the current status of the necessary hygiene practices.
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    Molecular identification of adenoviral conjunctivitis in Turkey
    (Wichtig Publishing Srl, 2010) Ya?ci, Ramazan; Akçali, Alper; Ya?ci, Server; Konno, Tsunetada; Ishiko, Hiroaki; Duman, Sunay; Özkaya, Etem
    PURPOSE. The aim of the study was isolation of adenoviruses by cell culture and identification using polymerase chain reaction (PCR) and phylogenetic analyses in patients clinically diagnosed with viral conjunctivitis in Ankara, Turkey. METHODS. Conjunctival swabs from 34 patients with acute conjunctivitis were tested using cell culture isolation and PCR for adenovirus detection. PCR-positive samples were sequenced and typed. RESULTS. The positive results of adenovirus were 26.5% (9 of 34) by the PCR method and 20.6% by culture isolation. Nine samples positive at PCR were identified by phylogenetic analyses as human adenovirus 8 (HAdV-8) (4 of 9), HAdV-3 (3 of 9), HAdV-4 (1 of 9), and HAdV-B (1 of 9). CONCLUSIONS. Our study showed types of adenoviruses in patients with ocular infection that occurred in this region of Turkey for the first time. Furthermore, sequence-based typing method is an efficient, accurate, and rapid means of diagnosis and typing of the adenovirus and has significant clinical and epidemiologic implications. HAdV-8 was major type for acute conjunctivitis in Ankara, Turkey. Further studies are required to reveal the major types of HAdVs that cause ocular diseases in this region of the world. © 2010 Wichtig Editore.