Last data update: May 13, 2024. (Total: 46773 publications since 2009)
Records 1-9 (of 9 Records) |
Query Trace: Selman C[original query] |
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Monkeypox virus-infected individuals mount comparable humoral immune responses as Smallpox-vaccinated individuals
Otter AD , Jones S , Hicks B , Bailey D , Callaby H , Houlihan C , Rampling T , Gordon NC , Selman H , Satheshkumar PS , Townsend M , Mehta R , Pond M , Jones R , Wright D , Oeser C , Tonge S , Linley E , Hemingway G , Coleman T , Millward S , Lloyd A , Damon I , Brooks T , Vipond R , Rowe C , Hallis B . Nat Commun 2023 14 (1) 5948 In early 2022, a cluster of monkeypox virus (MPXV) infection (mpox) cases were identified within the UK with no prior travel history to MPXV-endemic regions. Subsequently, case numbers exceeding 80,000 were reported worldwide, primarily affecting gay, bisexual, and other men who have sex with men (GBMSM). Public health agencies worldwide have offered the IMVANEX Smallpox vaccination to these individuals at high-risk to provide protection and limit the spread of MPXV. We have developed a comprehensive array of ELISAs to study poxvirus-induced antibodies, utilising 24 MPXV and 3 Vaccinia virus (VACV) recombinant antigens. Panels of serum samples from individuals with differing Smallpox-vaccine doses and those with prior MPXV infection were tested on these assays, where we observed that one dose of Smallpox vaccination induces a low number of antibodies to a limited number of MPXV antigens but increasing with further vaccination doses. MPXV infection induced similar antibody responses to diverse poxvirus antigens observed in Smallpox-vaccinated individuals. We identify MPXV A27 as a serological marker of MPXV-infection, whilst MPXV M1 (VACV L1) is likely IMVANEX-specific. Here, we demonstrate analogous humoral antigen recognition between both MPXV-infected or Smallpox-vaccinated individuals, with binding to diverse yet core set of poxvirus antigens, providing opportunities for future vaccine (e.g., mRNA) and therapeutic (e.g., mAbs) design. |
Outbreak characteristics associated with identification of contributing factors to foodborne illness outbreaks
Brown LG , Hoover ER , Selman CA , Coleman EW , Schurz Rogers H . Epidemiol Infect 2017 145 (11) 1-9 Information on the factors that cause or amplify foodborne illness outbreaks (contributing factors), such as ill workers or cross-contamination of food by workers, is critical to outbreak prevention. However, only about half of foodborne illness outbreaks reported to the United States' Centers for Disease Control and Prevention (CDC) have an identified contributing factor, and data on outbreak characteristics that promote contributing factor identification are limited. To address these gaps, we analyzed data from 297 single-setting outbreaks reported to CDC's new outbreak surveillance system, which collects data from the environmental health component of outbreak investigations (often called environmental assessments), to identify outbreak characteristics associated with contributing factor identification. These analyses showed that outbreak contributing factors were more often identified when an outbreak etiologic agent had been identified, when the outbreak establishment prepared all meals on location and served more than 150 meals a day, when investigators contacted the establishment to schedule the environmental assessment within a day of the establishment being linked with an outbreak, and when multiple establishment visits were made to complete the environmental assessment. These findings suggest that contributing factor identification is influenced by multiple outbreak characteristics, and that timely and comprehensive environmental assessments are important to contributing factor identification. They also highlight the need for strong environmental health and food safety programs that have the capacity to complete such environmental assessments during outbreak investigations. |
Restaurant manager and worker food safety certification and knowledge
Brown LG , Le B , Wong MR , Reimann D , Nicholas D , Faw B , Davis E , Selman CA . Foodborne Pathog Dis 2014 11 (11) 835-43 Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. |
New food safety training opportunity using cutting edge technology!
Selman C . J Environ Health 2011 74 (2) 30-1 Because of constant advances in laboratory methods, more foodborne illness outbreaks are recognized and investigated each year. Environmental health | specialists are trained to conduct the environmental assessment of foodborne illness | outbreak investigations. As such, they play | a critical role in understanding the environmental causes of a specific outbreak. They | also assist in preventing future outbreaks. | Yet environmental health specialists don’t | investigate foodborne illness outbreaks every | day. These outbreaks generally occur irregularly. And long periods of disuse can erode | the knowledge and skills needed for outbreak investigations. Training environmental | health specialists and regulators requires an | efficient mechanism. They need to be ready | to conduct and participate effectively in environmental assessments of foodborne illness | outbreaks. That means they need access to an | efficient method of refresher training. |
Irrigation water issues potentially related to the 2006 multistate E. coli O157:H7 outbreak associated with spinach
Gelting RJ , Baloch MA , Zarate-Bermudez MA , Selman C . Agric Water Manag 2011 98 (9) 1395-1402 A multistate Escherichia coli O157:H7 outbreak in August and September 2006 was found to be associated with consumption of fresh bagged spinach traced to California. The California Food Emergency Response Team (CALFERT), consisting of personnel from the California Department of Public Health Food and Drug Branch (FDB) and the U.S. Food and Drug Administration (FDA) undertook an environmental investigation to determine how and why the spinach became contaminated. At the invitation of FDA and FDB, the Centers for Disease Control and Prevention (CDC) also participated in the environmental investigation. This paper presents findings from the portion of the environmental investigation focusing on environmental factors related to irrigation water that may have contributed to contamination of the spinach and hence to the outbreak. Analysis of the available data suggests that depths to groundwater and groundwater-surface water interactions may pose risks to ready-to-eat crops. These risks should be further evaluated and quantified to understand and identify the factors that contributed to this and similar outbreaks. One implication of this analysis is the need to continue to conceptually broaden the scope of produce-related outbreak investigations. Where feasible, investigation strategies should integrate possible contamination sources beyond those actually found on the farms that are identified as sources of produce involved in outbreaks. |
Recordkeeping practices of beef grinding activities at retail establishments
Gould LH , Seys S , Everstine K , Norton D , Ripley D , Reimann D , Dreyfuss M , Chen WS , Selman CA . J Food Prot 2011 74 (6) 1022-4 Ground beef has been implicated as a transmission vehicle in foodborne outbreaks of infection with pathogens such as Escherichia coli O157:H7 and Salmonella. During outbreak investigations, traceback of contaminated beef to the producing facility is often unsuccessful because of inadequate recordkeeping at retail establishments that grind beef products. We conducted a survey in three states participating in the Environmental Health Specialists Network to describe beef grinding and recordkeeping practices at retail establishments. In each establishment that maintained grinding logs, three randomly selected records were reviewed to determine whether important data elements for traceback investigations were recorded. One hundred twenty-five stores were surveyed, of which 60 (49%) kept grinding logs, including 54 (74%) of 73 chain stores and 6 (12%) of 51 independent stores. One hundred seventy-six grinding records from 61 stores were reviewed. Seventy-three percent of the records included the establishment code of the source beef, 72% included the grind date and time, and 59% included the lot number of the source beef. Seventy-five percent of records noted whether trimmings were included in grinds, and 57% documented cleanup activities. Only 39 (22%) records had all of these variables completed. Of stores that did not keep grinding logs, 40% were unaware of their purpose. To facilitate effective and efficient traceback investigations by regulatory agencies, retail establishments should maintain records more detailed and complete of all grinding activities. |
Improving foodborne disease prevention
Selman CA . J Environ Health 2010 73 (2) 28-9 Data for action is a simple public | health defi nition of surveillance. By | this defi nition, one form of surveillance is when food safety regulatory programs collect environmental assessment data | from food establishment inspections and | foodborne illness outbreak responses. These | environmental assessments provide valuable | data concerning the causes and antecedents | of outbreaks. Program offi cials take action, | such as a regulatory, educational, or other response, based on these data. |
Improving environmental assessments during foodborne outbreaks
Selman CA . J Environ Health 2009 72 (2) 46-7 Although an investigation of an outbreak can be initiated quickly, an outbreak | may be over by the time public health | officials know of its existence (e.g., a local | church supper outbreak). An outbreak can | also occur via a contaminated ingredient moving in interstate commerce and affect persons | in multiple states. The complexity of these | events and the myriad avenues of response | required are well known within the public | health community, as is the importance of a | strong public health team approach to meeting | the challenges. But once an outbreak is over, | how do environmental health (EH) service | programs prevent similar future outbreaks? |
Tomato handling practices in restaurants
Kirkland E , Green LR , Stone C , Reimann D , Nicholas D , Mason R , Frick R , Coleman S , Bushnell L , Blade H , Radke V , Selman C , EHS-Net Working Group . J Food Prot 2009 72 (8) 1692-8 In recent years, multiple outbreaks of Salmonella infection have been associated with fresh tomatoes. Investigations have indicated that tomato contamination likely occurred early in the farm-to-consumer chain, although tomato consumption occurred mostly in restaurants. Researchers have hypothesized that tomato handling practices in restaurants may contribute to these outbreaks. However, few empirical data exist on how restaurant workers handle tomatoes. This study was conducted to examine tomato handling practices in restaurants. Members of the Environmental Health Specialists Network (EHS-Net) observed tomato handling practices in 449 restaurants. The data indicated that handling tomatoes appropriately posed a challenge to many restaurants. Produce-only cutting boards were not used on 49% of tomato cutting observations, and gloves were not worn in 36% of tomato cutting observations. Although tomatoes were washed under running water as recommended in most (82%) of the washing observations, tomatoes were soaked in standing water, a practice not recommended by the U.S. Food and Drug Administration (FDA), in 18% of observations, and the temperature differential between the wash water and tomatoes did not meet FDA guidelines in 21% of observations. About half of all batches of cut tomatoes in holding areas were above 41 degrees F (5 degrees C), the temperature recommended by the FDA. The maximum holding time for most (73%) of the cut tomatoes held above 41 degrees F exceeded the FDA recommended holding time of 4 h for unrefrigerated tomatoes (i.e., tomatoes held above 41 degrees F). The information provided by this study can be used to inform efforts to develop interventions and thus prevent tomato-associated illness outbreaks. |
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