The disinfection of hands at the workplace demonstrably protects against widespread and recurring mass infections. This is confirmed by a study by scientists from the University of Greifswald, which has now been published in the journal BMC Infectious Diseases.
After regular hand disinfection, the study participants suffered significantly less frequently from colds and their symptoms. The decline in diarrheal diseases was particularly striking. 129 employees from the city administration of the university and Hanseatic city, the University of Greifswald and the state administration of Mecklenburg-Western Pomerania were included in the study.
Multi-resistant germs have been on the rise worldwide for some time now. These so-called MRSA strains were previously known and feared mainly as "hospital germs" because the diseases they cause - mostly inflammations - are difficult to treat. While the proportion of MRSA strains in the Netherlands is around three percent, not least because of early, consistent control, it is significantly higher in Germany at almost 25 percent, but still far lower than in southern Europe, for example.
However, not all MRSA (methicillin-resistant Staphylococcus aureus) strains are equally dangerous. Around 6.000 different strains have now been identified, divided into three main groups: hospital MRSA, so-called community-acquired MRSA and animal-associated MRSA. The various MRSA types are often not differentiated in the public discussion, although they cause very different problems.
Scientists from the Max Rubner Institute stop toxin production
Whether oranges, grapes or strawberries - there is a risk of fungal attack after just a short period of storage. Mold and its spores are ubiquitous, protection against them is almost impossible. Scientists at the Max Rubner Institute have now developed a method that does not yet completely kill the fungi, but effectively inhibits their development: Visible light of certain wavelengths disturbs the rhythm of life of many molds so lastingly that no fungal toxin is formed and in the in the best case even growth stops.
Ochratoxins are the toxins of a large group of molds, which also includes various Penicillien and Aspergillus species. Like most living things, these fungi have an internal clock that controls growth and metabolism. "If we succeed in throwing this clock out of sync, then we can stop the formation of toxins," Prof. Rolf Geisen, scientist at the Max Rubner Institute, suspected at the beginning of the research project. Blue light with a wavelength of 450 nanometers has proven to be a particularly effective disruptive factor. dr Markus Schmidt-Heydt, scientist in Prof. Geisen's team: "We do not use any harmful UV radiation, the blue light alone is sufficient to destroy 80 percent of the fungal spores." Yellow and green light, on the other hand, promote the growth of the fungi, the scientists also recognized So fungi are by no means “blind”, they have light receptors for different wavelengths. Unfortunately, the types of fungus have different sensitivities. Fusarium, typical cereal molds, react differently to lighting, for example with the increased formation of light protection pigments such as carotene.
SCA, the world's third largest supplier of hygiene products, has published its 2010 Hygiene Report. The results of the global survey, conducted for the second time by SCA, show that swine flu has demonstrably changed hygiene behavior worldwide. In Germany, too, people are becoming more aware of the issues of hygiene and health.
With the current Hygiene Report 2010, SCA confirms that hygiene behavior has changed worldwide. Since 2009, SCA has surveyed people in nine countries about their attitudes and behavior in relation to hygiene and health. The results are summarized in the SCA hygiene report. "Hygiene affects us all - constantly and no matter where we live. As the third largest supplier of hygiene products in the world, we feel that we have a very special responsibility," explains Rolf Andersson, Senior Advisor Hygiene at SCA. "With the Hygiene Report, we want to raise awareness of hygiene and personal care issues at a global level among decision-makers, experts and the public, thereby contributing to a more informed public debate and improving hygiene standards."
Researchers from the Institute for Hygiene and Biotechnology (IHB) at the Hohenstein Institute in Bönnigheim have developed the world's first evaluation system for the effectiveness of textiles and everyday objects against viruses. With the help of the new test methods for testing the antiviral effectiveness, such products can now be specifically developed and optimized for the market.
For more than 14 years, the IHB, which is accredited by the DAP and ZLG, has specialized in testing the antibacterial activity of textiles according to various international standards. The hygiene department now offers its antimicrobial effectiveness tests not only for flexible structures (textiles and fibers), but also for liquids or solids, i.e. a wide variety of products, e.g. for lacquers, plasters, paints, right through to plastic and metal surfaces.
EU study shows: Pathogens are carried over from the animal to the carcass during slaughter
The results of a nationwide study coordinated by the BfR show that campylobacter and salmonella can often be detected in chickens at the time of slaughter. The pathogens reach the slaughterhouse with the intestinal contents and on the feathers of the animals and can be carried over to the carcasses during slaughter. From there they make their way into the food chain and to the consumer. According to the BfR report published today, campylobacter was found on 62 percent of the 432 carcasses examined in Germany and salmonella on 17,6 percent. Campylobacter was detected in the intestinal contents of the animals in 48,6 percent of the slaughter groups. The study is part of an investigation conducted in 2008 in all member states of the European Union (EU). The results of the EU study were published today by the European Food Safety Authority (EFSA). Campylobacter and Salmonella are the most common causative agents of bacterial gastrointestinal diseases in humans. "Chicken meat is the most important source of foodborne Campylobacter infections," says BfR President Professor Dr. dr Andreas Hensel, "and infections with salmonella are often due to chicken meat." When preparing chicken meat, you should therefore pay particular attention to careful kitchen hygiene: Poultry meat should only be consumed when it has been heated through. This not only inactivates campylobacter and salmonella but also other possible pathogens. The meat should also be stored and prepared separately from other foods so that pathogens cannot be carried over to them.
The contamination of the carcasses with Campylobacter was significantly lower in the cold winter months than in the summer. The amount of Campylobacter on contaminated carcasses also varied significantly, from just a few germs to over 100 germs per gram of chicken meat. If Campylobacter was detected in the intestinal contents of animals from a slaughter batch, the probability that the carcasses of this batch were also contaminated with Campylobacter was particularly high, with 000 percent positive findings. For carcasses from slaughter groups without evidence of Campylobacter in the intestinal contents, the detection rate was 93 percent. About 33 percent of the Campylobacter detected were Campylobacter jejuni, while Campylobacter coli accounted for about 80 percent. This corresponds to the distribution that is also observed in human infections.
In Ulm there has been an unusual accumulation of bacterial infections caused by legionella since mid-December. The search for the source of infection is in full swing, but with conventional methods it is very tedious. New screening methods from Fraunhofer IPM could significantly shorten the search in the future.
"The first results will be available in a week," is what one often reads at the moment in connection with the search for the source of infection for legionella diseases in Ulm. The fact that the laboratory results are so long in coming has something to do with the detection of legionella by multiplication that is common today. In the time that the offspring requires, other citizens of Ulm will probably have been infected by the bacterial focus. Certain air conditioning systems - so-called wet cooling systems - such as those found on many building roofs are suspect. In order to be able to identify sources of infection more quickly in the future, the Fraunhofer Institute for Physical Measurement Techniques IPM in Freiburg is developing analysis methods with which biological particles can be determined within a few hours.
From breeding flocks Salmonella can enter commercial flocks
The results of a nationwide, coordinated by BfR study show that salmonella often be detected in herds of breeding pigs. In most cases, however, only a small portion of the animals infected. The study is part of an investigation which was launched last year in the European Union (EU) carried out in breeding pigs. The results of the EU study were published in December 2009 of the European Agency for Food Safety Authority (EFSA). After the same report by the BfR of 45 stocks examined were more than 201 breeding pigs (50 percent) detected Salmonella in pooled samples from the feces of several animals in Germany in 22,4. "Infected piglets from the breeding stocks may procrastinate Salmonella in fattening stocks" says BfR President Professor Dr. Dr. Andreas Hensel. From there, the Salmonella can enter the food chain through infected pigs. When preparing meat should therefore be taken to a special kitchen hygiene. Meat should always be consumed only by heated. This inactivates not only the Salmonella but also other potential pathogens.
Salmonella are frequent cause of infections of the gastrointestinal tract of humans. Many of these infections caused by the consumption of food contaminated with salmonella. Besides eggs and poultry meat Pork is one of the most common sources of such infections.
Salmonella is the most common cause of food poisoning. The bacteria dock to cells of the intestinal wall and cause the host cell to receive them. Until now, scientists thought that the Salmonella must trigger characteristic membrane waves to penetrate the intestinal cells. Researchers at the Helmholtz Centre for Infection Research (HZI) have now refuted this very traditional doctrine.
"In order must the infection mechanism of Salmonella reconsidered", says Klemens Rottner, head of the working group "cytoskeleton dynamics" at the HZI. The work now published the journal "Cellular Microbiology".
The reports of norovirus infections and rotavirus have risen steadily in recent years. These known viruses can be transmitted by infected persons in the production and preparation of food and distributed through this path. On the first Germany-wide symposium "Food-associated virus" of the Federal Institute for Risk Assessment (BfR) discussed about 100 experts from research institutions, diagnostic laboratories and from the food inspection in Berlin new insights to viruses that can be transmitted through food. It was about transmission routes, the development of new detection methods and ways to inactivate viruses in food. "Bacteria in food have already been well explored, while to food-associated viruses, further studies are needed", says BfR President Professor Dr. Dr. Andreas Hensel. "Because viruses behave differently from bacteria, other control strategies are needed."
For gastrointestinal disease norovirus and rotavirus are often the cause. They are not only transmitted directly from person to person, but also indirectly spread on foods continue if people infected with the food come in contact. Certain foods are also known as self-risk foods for viral liver and intestinal inflammation: Thus mussels from their surroundings viruses accumulate. If the mussels of people eaten raw, he does so on the virus. New research shows that even so-called zoonotic viruses attention should be paid. These viruses infect first food producing animals and are transmitted to humans via food produced therefrom. Thus, hepatitis E virus be detected, for example, the wild boar.
The current situation in the field of zoonoses and strategies to combat and prevent discussed around 200 scientists from Germany, Austria and Switzerland at the Federal Institute for Risk Assessment (BfR) in Berlin. The control of zoonoses requires close cooperation between health and veterinary authorities. "In order to prevent zoonoses and fight effectively, the areas of human health, animal health and the environment need to work closely" says BfR President Professor Dr. Dr. Andreas Hensel. That this can work, shows an example of a joint initiative on the subject of antimicrobial resistance.
Zoonoses are diseases that can be transmitted from animals to humans or vice versa. As the main source of infection for humans contaminated food, especially poultry meat, eggs, egg products and food roheihaltige apply. Here are Campylobacter in Germany besides Salmonella is the most common cause of bacterial gastrointestinal disease in humans.
