Research – Comparative persistence of Salmonella and Escherichia coli O157:H7 in loam or sandy loam soil amended with bovine or swine manure

Canadaion Journal of Microbiology

The fate of Salmonella and Escherichia coli O157:H7 in swine or dairy manure amended into sandy loam or loam soil under field conditions was studied. Soil was amended with manure inoculated with a Salmonella or E. coli O157:H7 cocktail, then transferred to 0.22 μm pore size membrane walled vials. The vials were then placed on the surface or at 15 cm depth in the test plots. Pathogen numbers, soil moisture, rainfall, and temperature were measured throughout the three trials (20–47 weeks duration) representing spring or fall application. Survival curves were characterized by having an initial rapid decline in pathogen numbers followed by a slower inactivation phase with an occasional increase in culturable cells. The CT99.9 values (time to reach a 3 log CFU reduction) varied from 2 to 120 days, with the most rapid decrease being observed on the surface of sandy loam soil. The persistence of pathogens is primarily governed by variations in moisture and temperature, although season of application along with manure and soil type also contribute. To generate more accurate predictive pathogen models, there is a need for laboratory-based trials to mirror the dynamic variation in temperature and soil moisture encountered within the natural environment.

USA – McCain Foods recall causes Hy-Vee to recall meat, poultry, potato products

Food Safety News

Grocery retailer Hy-Vee Inc. is recalling some of its meat, poultry, and potato products because they contain mushrooms and tomatoes that McCain Foods has recalled because of potential bacterial contamination.

Hy-Vee officials said in a notice yesterday that McCain Foods recalled the implicated caramelized mushrooms and fire-roasted tomatoes because of possible contamination with Salmonella and Listeria monocytogenes bacteria. McCain Foods is a multinational corporation that specializes in frozen products as well as producing a variety of other foods and food ingredients. 

The recall notice posted by Hy-Vee did not include any information from McCain Foods about how the potential contamination was discovered, what caused it, or what whether the supplier has recalled any other products. As of Oct. 18, Hy-Vee had not received any confirmed reports of illnesses or deaths in relation to its recalled products.

Products subject to recall from Hy-Vee stores in the chain’s eight-state region all have best if used by dates of Oct. 22 or sooner.

USA – Outbreak of Multidrug-Resistant Salmonella Infections Linked to Raw Chicken Products


Latest Outbreak Information

Illustration of a megaphone.
  • Ninety-two people infected with the outbreak strain of Salmonella Infantis have been reported from 29 states.
    • Twenty-one people have been hospitalized, and no deaths have been reported.
  • Epidemiologic and laboratory evidence( indicates that many types of raw chicken products from a variety of sources are contaminated with Salmonella Infantis and are making people sick.
    • In interviews, ill people report eating different types and brands of chicken products purchased from many different locations.
    • The outbreak strain has been identified in samples taken from raw chicken pet food, raw chicken products, and live chickens.
  • Antibiotic resistance testing conducted by CDC on Salmonella bacteria isolated from ill people shows that the outbreak strain is resistant to multiple antibiotics. Read the Advice to Clinicians(
  • A single, common supplier of raw chicken products or of live chickens has not been identified.
  • The outbreak strain of Salmonella Infantis is present in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry. CDC and USDA-FSIS have shared this information with representatives from the chicken industry and asked about steps that they may be taking to reduce Salmonella contamination.

RASFF Alerts – Salmonella – Black Pepper – Turkey Breast – Sesame Seeds – Beef Trimmings – Quails – Chicken -Buttermilk Powder – Mussels


RASFF – Salmonella (presence /25g) in black pepper from Brazil in the Netherlands

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in frozen turkey breasts from Germany in Denmark

RASFF-Salmonella enterica ser. Marburg (presence /25g), Salmonella enterica ser. Ngili (presence /25g) and Salmonella enterica ser. Wilhelmsburg (presence /25g) in hulled sesame seeds from Sudan in Greece.

RASFF-Salmonella enterica ser. Alachua (presence /25g) and Salmonella enterica ser. Isangi (presence /25g) in hulled sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Dublin (present /25g) in chilled beef trimmings from Germany in Sweden

RASFF-Salmonella enterica ser. Typhimurium (presence /25g) in frozen quails from Italy in Italy

RASFF-Salmonella enterica ser. Typhimurium (present /25g) in chilled chicken carcasses from Belgium in Belgium

RASFF-Salmonella enterica ser. Kotu (presence /25g) and Salmonella enterica ser. Poona (presence /25g) in ground black pepper from Jordan in Malta

RASFF-Salmonella in buttermilk powder and skim whey protein blend from Ireland in Ireland

RASFF-Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF-Salmonella enterica ser. Typhimurium monophasic (1 ,4, [5], 12:i:-) (presence /25g) in chilled chicken fillets from Poland in France

RASFF-Salmonella (presence /25g) in live mussels (Mytilus galloprovincialis) from Greece in Italy

RASFF-Salmonella (presence /25g) in ground black pepper from Poland, with raw material from Brazil, via Germany in Poland

RASFF Alerts- Aflatoxin -Brazil Nuts – Dice Dried Figs – Groundnut Paste -Groundnuts


RASFF-aflatoxins (B1 = 56.3; Tot. = 72.4 µg/kg – ppb) in Brazil nuts from Brazil in the UK

RASFF-aflatoxins (B1 = 14.1; Tot. = 19.1 µg/kg – ppb) in diced dried figs from Turkey in France

RASFF-aflatoxins (B1 = 250; Tot. = 371 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 218; Tot. = 322 µg/kg – ppb) in groundnut paste from Mali in France

RASFF-aflatoxins (B1 = 25; Tot. = 29 µg/kg – ppb) in groundnuts from India in the Netherlands


RASFF Alerts – STEC E.coli – Frozen Beef – Raw Milk Cheese


RASFF-shigatoxin-producing Escherichia coli (presence /25g) in frozen beef (Bos taurus) from Brazil in Spain

RASFF-shigatoxin-producing Escherichia coli (presence /25g) and high count of Escherichia coli (19000 CFU/g) in raw milk cheese from Belgium



UK – FSA – Advice – Advice on cooking raw meat following rise in Salmonella Typhimurium


Advice on cooking raw meat following rise in Salmonella Typhimurium

This comes as we investigate a rise in cases of a particular strain of Salmonella Typhimurium which have been linked to lamb and mutton. We first saw an increase in cases of this particular type of salmonella in July 2017. A number of control measures were put into place which led to a significant decline in cases at the end of that year. A total of 118 cases were reported up until May 2018.

Since June 2018, a further 165 cases have been reported (up to 19 October), which led us to put control measures in place. This hasn’t led to the same decline in cases as in 2017 and so we are now reminding the public about how to cook and handle raw meat.

Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: ‘We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium. Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.

‘People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly.’

Nick Phin, Deputy Director, National Infection Service, PHE said: ‘The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross-contamination with meat from affected sheep. People can be infected with Salmonella Typhimurium in a number of ways such as not cooking their meat properly, not washing hands thoroughly after handling raw meat, or through cross-contamination with other food, surfaces and utensils in the kitchen.’