Journal of Food Protection
During harvest, pistachios are hulled, separated in water into floater and sinker streams (in large part on the basis of nut density), and then dried before storage. Higher prevalence and levels of Salmonella were previously observed in floater pistachios, but contributing factors are unclear. To examine the behavior of pathogens on hulled pistachios during simulated drying delays, floater and sinker pistachios collected from commercial processors were inoculated at 1 or 3 log CFU/g with cocktails of Salmonella and in some cases Escherichia coli O157:H7 or Listeria monocytogenes and incubated for up to 30 h at 37°C and 90% relative humidity. Populations were measured by plating onto tryptic soy agar and appropriate selective agars. In most cases, no significant growth (P > 0.05) of Salmonella was observed in the first 3 h after inoculation in hulled floaters and sinkers. Growth of Salmonella was greater on floater pistachios than on corresponding sinkers and on floater pistachios with ≥25% hull adhering to the shell surface than on corresponding floaters with <25% adhering hull. Maximum Salmonella populations (2 to 7 log CFU/g) were ∼2-log higher on floaters than on corresponding sinkers. The growth of E. coliO157:H7 and Salmonella on hulled pistachios was similar, but a longer lag time (approximately 11 h) and significantly lower maximum populations (4 versus 5 to 6 log CFU/g; P < 0.05) were predicted for L. monocytogenes. Significant growth of pathogens on hulled pistachios is possible when delays between hulling and drying are longer than 3 h, and pathogen growth is enhanced in the presence of adhering hull material.
Outbreak News Today
Vermont health officials are investigating an outbreak of gastrointestinal (GI) illness at Norwich University in Northfield after more than two dozen students and staff reported being sick.
Health officials advise if you are sick with gastrointestinal (GI) illness:Based on the symptoms and length of illness reported, norovirus is suspected but has not yet been confirmed through laboratory testing.
- Stay home from classes or work for 24 hours after vomiting and diarrhea have stopped.
- Food handlers should stay home from work for 48 hours after symptoms have stopped.
- Health care providers and people who work at a child care facility should also stay home from work for 48 hours after vomiting and diarrhea have stopped.
- Wash your hands well with soap and water after using the bathroom or after caring for someone who is sick. Hand sanitizers are not as effective at removing norovirus particles.
- Don’t share food or drinks with others if you have symptoms or are sick.
- Immediately remove, machine wash and dry any clothing or linens soiled by vomit or diarrhea.
Norovirus is a common cause of gastrointestinal illness. Symptoms often include diarrhea, vomiting, and stomach cramps. People who are ill from a norovirus may also experience headaches, body aches and fever.
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Norovirus, Uncategorized
There will be no RASFF alerts as usual tomorrow as the portal is down, i will try to update as soon as I can.
Schulz Organic Farms Pty Ltd TA Timboon Dairy/Timboon Cheesery is conducting a recall of Timboon Brie. The product has been available for sale at Timboon Cheesery in Vic.
Use by 05-05-19
The recall is due to microbial E.coli contamination.
Food safety hazard
Food products contaminated with E.coli may cause illness if consumed.
Country of origin
What to do
Consumers should not eat this product. Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full cash refund.
For further information please contact:
Timboon Cheesery 0491108328 www.timbooncheesery.com.au
Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized
Quality Assurance Mag
In late 2018, the Interagency Food Safety Analytics Collaboration (IFSAC) published a report on foodborne illness source attribution from 1998 through 2016. The report used outbreak data to produce new estimates for foods responsible for foodborne illnesses caused by four pathogens in 2016: Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter.
While all these pathogens are of concern because of the frequency and/or severity of the illnesses they cause, the results of the Salmonella illness assessment are of particular interest: Unlike the other pathogens which were most often linked to specific foods, Salmonella illnesses were broadly attributed across multiple food categories. As stated in the report, “The attribution of Salmonella illnesses to multiple food categories suggests that interventions designed to reduce illnesses from these pathogens need to target a variety of food categories.” Such interventions should include a combination of detection, prevention, and control.
Da Nang City authorities are investigating the hospitalization of 14 Lao tourists with food poisoning symptoms.
The group of tourists had a buffet breakfast at their hotel in Da Nang before traveling to the nearby Hoi An Town; and had lunch at an out of town restaurant in Cham Islands.
In the afternoon, they began suffering stomach pain, vomiting and diarrhea and were sent to the emergency room at a hospital in downtown Da Nang.
Doctors diagnosed digestive disorders and acute gastritis. All the tourists victims are now in stable condition and were discharged from the hospital Tuesday.
The hospital reported the incident to city authorities.
In 2017, 46 tourists from Laos were hospitalized with food poisoning after having lunch at a restaurant in Da Nang. The restaurant was later fined VND25 million ($1,080) for failing to meet food safety standards.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Uncategorized
- A total of 109 people infected with the outbreak strain of E. coli O103 have been reported from six states.
- Seventeen people have been hospitalized. No cases of hemolytic uremic syndrome, a type of kidney failure, have been reported. No deaths have been reported.
- Preliminary epidemiologic information suggests that ground beef is the source of this outbreak.
- Ill people in this outbreak report eating ground beef at home and in restaurants.
- Traceback investigations are ongoing to determine the source of ground beef supplied to grocery stores and restaurant locations where ill people ate.
- At this time, no common supplier, distributor, or brand of ground beef has been identified.
- CDC is not recommending that consumers avoid eating ground beef at this time. Consumers and restaurants should handle ground beef safely and cook it thoroughly to avoid foodborne illness.
- At this time, CDC is not recommending that retailers stop serving or selling ground beef.
- This is a rapidly evolving investigation. We will provide updates as more information becomes available.
Posted in E.coli, E.coli O103, eae, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, STEC, STX 1, STX 2, Uncategorized, VTEC