Hohenstein researchers publish study on a versatile germ transmission model - the method also allows an assessment of the risk of infection from textiles in the health system
Infectious diseases are common around the world and have a significant economic impact. German insurers also see the greatest risk for our society in the coming pandemics (Ärzte Zeitung, January 2012). The most common infectious diseases by far are gastrointestinal infections: Whether the annual norovirus wave or the EHEC epidemic in 2011, almost everyone falls ill with a gastrointestinal infection one or more times in their lifetime.
Resistance has to be combated equally in the clinic and in the stable
The resistance of bacteria to antibiotics is not only increasing in hospitals, but also in livestock populations. Resistant strains can be observed among pathogenic germs as well as non-pathogenic bacteria, so-called commensals. This development is not surprising. Because whenever antibiotics are used, selection pressure arises and bacterial strains that have developed defense mechanisms against the antibiotics used can spread. This is no different in the animal stalls than in the clinics. Findings of resistant germs are nothing new: Antibiotic-resistant bacteria have been detected in livestock (poultry, pork, beef) as well as on food samples (pork, poultry meat and raw milk). "Both in the clinic and in animal husbandry, the use of antibiotics must be limited to what is therapeutically necessary," says the President of the Federal Institute for Risk Assessment, Professor Dr. Dr. Andreas Hensel. "In the area of livestock, we have to ensure that the animals are generally healthier and require no antibiotic treatment if possible by raising robust animals and improving their keeping conditions, which include good vaccination prophylaxis, improved hygiene and good stable management." -Westfalen shows that there is no general correlation between treatment intensity and farm size.
BVL published for the second time the results of the monitoring of zoonoses
The Federal Office of Consumer Protection and Food Safety (BVL) has published the second time a report on the results of the nationwide conducted zoonoses monitoring. The results for the year 2010 show, among other things, that the burden of turkey meat with Campylobacter (17,3 percent) and Salmonella (5,5 percent) is at a similar level as last year.
BfR advises particularly sensitive groups of people against the consumption of raw foodstuffs of animal origin, as these are often contaminated with pathogens.
According to a recent study by the Robert Koch Institute in Germany, raw meat is consumed more often than expected by small children. "Raw food from animals is often contaminated with pathogens," explains Professor Dr. dr Andreas Hensel, President of the Federal Institute for Risk Assessment (BfR). "Particularly sensitive groups of people, such as small children, pregnant women, the elderly or people with a weakened immune system, should therefore not eat these foods raw". Salmonella, campylobacter, E. coli including EHEC, yersinia, listeria, but also viruses and parasites can be transmitted with raw meat.
Salmonellosis is the most common foodborne illness caused by bacteria of the Salmonella genus. Every year 100 million people become infected worldwide. It is also the most common cause of gastroenteritis and typhoid. In recent years, researchers have been able to scientifically prove that food poisoning by the bacterium Salmonella typhimurium can be caused not only by eating eggs or raw meat, but also by contaminated raw fruit and vegetables. Bacteria can therefore be found throughout the food chain. However, how the bacterium infects plants was previously unknown.
Federal Ministry of Consumer Affairs publishes hygiene check cards
The severe EHEC infections in Germany have shown how important it is to comply with hygiene rules - in the kitchen and when handling food. The Federal Ministry of Consumer Affairs (BMELV) has now published two free service check cards on the Internet, which summarize important information on protection against foodborne infections.
How safe are materials and articles intended to come supplied with food, feed and food animals in contact? - Status Seminar at BfR to contact materials in the food chain
Materials that come into contact with food must comply with specific statutory safety requirements. It may pass from them no substances in the foods that can damage the health of consumers. For materials that come into contact with feed, there are no such special rules. In the Status Seminar "contact materials in the food chain", around 50 experts from universities, research institutions, associations, industry, federal and state agencies presented in July at the Federal Institute for Risk Assessment (BfR) in Berlin whether by substances in production, storage and processing of feed can pass into the feed, and from there to the animal and not least through the consumption of animal products to humans, there is a risk. "We need to consider whether it is necessary and possible to transfer provisions from the food industry to feed", says BfR President Professor Dr. Dr. Andreas Hensel.
A scientific evaluation of the treatment data from more than 800 cleaning staff with skin diseases shows that employees in this sector do not protect themselves effectively against the dangers of the job. In a recent study, the scientists at the Department of Dermatology at the University Hospital Carl Gustav Carus Dresden determined that the rubber additive thiuram and the chemicals contained in many disinfectants such as formaldehyde, glyoxal, glutaraldehyde and benzalkonium chloride are the cause of severe skin irritation and allergies among cleaning staff are.
Every year, tons of food find their way into the garbage due to an expired best-before date. The recently discovered, antimicrobial bisin could extend the shelf life by months to years - according to the discoverer's vision. But does the microbiologist really provide us with the miracle cure for food spoilage?
Fenugreek seeds imported from Egypt, as well as their sprouts and seedlings, should still not be eaten raw
From the point of view of the federal authorities, after the submission of further information from the federal states, there is no longer any reason for the recommendation not to eat sprouts and seedlings raw to protect against infections with EHEC O104:H4. The current investigation results did not show any evidence that other seed types than fenugreek seeds are associated with EHEC infections. However, fenugreek seeds imported from Egypt and sprouts and seedlings grown from these seeds should still not be eaten raw. After completion of the traceability measures, the federal states reported that a possible risk of cross-contamination of other seed products by fenugreek seeds in Germany had not been confirmed. The batches of fenugreek seeds from Egypt that are the focus of the investigation are currently being withdrawn from the market at all levels by the state authorities. The tracking of the batches has largely been completed.
MRSA bacteria often go undetected in retirement homes.
More people than expected carry so-called MRSA bacteria in their bodies. Doctors and scientists from the Municipal Clinic Braunschweig and the Helmholtz Center for Infection Research (HZI) came to this surprising result in cooperation with the health department of the city of Braunschweig. They investigated how often antibiotic-resistant Staphylococcus aureus bacteria occur in Braunschweig old people's homes. The frequency was on average six times higher than the estimated value. The researchers found MRSA bacteria in almost all of the old people's homes examined. MRSA stands for Methicillin-resistant Staphylococcus aureus.
