storing raw and cooked food → correlates with → self-reported foodborne diseases
OR: 3.818P_value: < 0.001frequency: often
“often storing raw and cooked food in the same container (P < 0.001, OR = 3.818)”
organochlorine compounds → below → maximum residue limits
“The levels of these organochlorine compounds were well below the respective maximum residue limits set by current European regulations.”
retail chicken breast → have → similar recovery rates of E. coli harboring bla(CMY-2)
label: organic,antibiotic-free,conventional
“Using selective media, we recovered Escherichia coli harboring bla(CMY-2) from over half (53.7%) of packages, with similar recovery rates for all product types”
chlorine → is required → adequate levels in wash water
“Higher total plate counts, Enterobacteriaceae counts, and mold counts were found in one packing house, probably due to a failure to maintain adequate chlorine in the wash water.”
storing eggs more than 2 weeks after purchase during summer → increase risk of → Salmonella enteritidis infections
odds_ratio: 6confidence_interval: 1.3-26.8
“Storing eggs more than 2 weeks after purchase was associated with Salmonella enteritidis infection (OR 3.8, 95% CI 1.4-10.2), particularly during the summer period (OR 6.0, 95% CI 1.3-26.8).”
organochlorine pesticides and PCBs residues → are lower than → legal limits
products: organic and conventional milk and meat
“Pesticides and PCBs residues in both organic and conventional milk and meat were lower than legal limits.”
EAEC strain → isolated from → pecorino cheese made with unpasteurized sheep milk
“A retrospective cohort study indicated a pecorino cheese made with unpasteurized sheep milk as the possible source (P <0.001).”
chlorinated water or other disinfectants → fails to eliminate → pathogens
“Treating seeds and sprouts with chlorinated water or other disinfectants fails to eliminate the pathogens.”
chlorine content → did not cause a decrease in → number of positive carcasses
chlorine_content_range: 50 to 340 ppm (50 to 340 micrograms/ml)
“Increasing the chlorine content from 50 to 340 ppm (50 to 340 micrograms/ml) did not cause a decrease in the number of positive carcasses.”
storing eggs more than 2 weeks after purchase → increase risk of → Salmonella enteritidis infections
odds_ratio: 3.8confidence_interval: 1.4-10.2
“Storing eggs more than 2 weeks after purchase was associated with Salmonella enteritidis infection (OR 3.8, 95% CI 1.4-10.2), particularly during the summer period (OR 6.0, 95% CI 1.3-26.8).”
