Monthly Archives: March 2018

India – Students hospitalised for food poisoning after meal at school

Outlook India

Raipur/Korba, Mar 3 At least 125 students complained of food poisoning after having snacks at the Jawahar Navodaya Vidyalaya in Chhattisgarh’s Surajpur district, an official said.

Students, mostly from classes 9th to 11th, had consumed “dahi wada” yesterday at the school, located in Basdei village, and complained of uneasiness, dysentery, headache and fever, Surajpur Collector KC Devsenapati told PTI today.

“Around 10 students had dysentery. About 70 had headache and 45 had fever. A medical team was rushed to the school and 46 students were admitted to the district hospital today morning. Others have been kept under the supervision of a team of six doctors camping at the school,” he informed.

He said that of the students who were admitted, 20 were discharged after their parents took them home.

“The condition of the remaining 26 is also normal and they too will be discharged soon. We are investigating the incident,” he said.

 

USA – Salmonella Outbreak Linked to Kratom Products Grows to 40 Sick

Food Poisoning Bulletin

The FDA is reporting that there are now 40 people in 27 states sick with Salmonella infections that are linked to products that contain kratom, a dietary supplement. Fourteen of those people have been hospitalized because their illnesses are so severe. That is an increase of 12 more people since the last update on February 20, 2018.

South Africa – South Africa traces deadly listeria to processed meat, issues recall

New Trust Organisation

* Outbreak killed 180 people since January 2017

* Source identified as brand of processed cold meat

* Products recalled, consumers told to avoid ready-to-eat meat (Adds RCL comment)

By James Macharia

JOHANNESBURG, March 4 (Reuters) – South Africans were told on Sunday not to consume ready-to-eat processed meat as the government identified the source of a listeria outbreak that has killed 180 people as a cold meat product made by the country’s biggest consumer foods group.

The meat, known as “polony”, made by Tiger Brands unit Enterprise Food and by RCL Foods, would be recalled from stores, Health Minister Aaron Motsoaledi said.

“We advise members of the public to avoid all processed meat products that are sold as ready-to-eat,” Motsoaledi said, adding that, due to the risk of cross-contamination, all such foods were a potential health hazard.

“We can now conclude scientifically that the source of the present outbreak is the Enterprise Food production facility located in Polokwane,” Motsoaledi told a briefing at the offices of the National Institute of Communicable Diseases.

Canada – Home-made Organic Mushroom Soup sold at Belleville Farmer’s Market recalled due to potential presence of dangerous bacteria – Clostridium botulinum

CFIA

Recall details

Ottawa, March 3, 2018 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume home-made Organic Mushroom Soup sold at Belleville Farmer’s Market because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
None Organic Mushroom Soup 1 L n/a n/a

Canada – Certain Smoked Rainbow Trout products manufactured by Tarini Brothers Meat and Fish Market recalled due to potential presence of dangerous bacteria – Clostridium botulinum

CFIA

Recall details

Ottawa, March 3, 2018 – Tarini Brothers Meat and Fish Market is recalling certain Smoked Rainbow Trout products from the marketplace because they may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

The following products were sold from Tarini Brothers Meat and Fish Market, 1055 Lorne St., Sudbury, Ontario.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
None Smoked Rainbow Trout Variable All Packed on dates up to and including 15.02.18 Starts with 020270
None Cajun Smkd Rainbow Trout Variable All Packed on dates up to and including 15.02.18 Starts with 020271
None LP (lemon pepper) Smkd Rainbow Trout Variable All Packed on dates up to and including 15.02.18 Starts with 020272
None Dill Smkd Rainbow Trout Variable All Packed on dates up to and including 15.02.18 Starts with 020273

USA – Pet Food Recalls – Steve’s Real Food Turkey Canine Recipe – Blue Ridge Beef Kitten Grind Cat Food – Salmonella

Petful

Maker: Steve’s Real Food
Cause: Potential for salmonella
Announcement: FDA report dated March 2, 2018
What was recalled: 5 lb. bags of Turkey Canine Recipe raw frozen dog food, with Lot #E 178, UPC #6-91730-15303-8 and best by date of Sept. 27, 2018

“This recall is being initiated after the firm was notified by the Nebraska Department of Agriculture that a retail sample was collected and tested positive for salmonella,” according to the FDA report, which added that there have been no reports of illnesses of pets or people.

Petful

Maker: Blue Ridge Beef
Cause: Potential for salmonella and listeria
Announcement: FDA report dated March 1, 2018
What was recalled: 2 lb. chubs of Kitten Grind frozen raw cat food, Lot #GA1102 (you can find the lot number on the clips at each end of the chubs), manufactured Nov. 2, 2017

Unfortunately, this recall was initiated because of deadly circumstances: According to the FDA, the agency received a complaint of 2 kitten deaths, including 1 confirmed salmonella death. Subsequent tests were positive for both salmonella and listeria.

The lot contains 20 cases or 300 chubs of product and would affect Texas, Georgia, South Carolina, Tennessee and North Carolina.

 

Canada – Certain Gusto brand and Olli brand ready-to-eat meat products recalled due to Listeria monocytogenes

CFIA

Recall details

Ottawa, March 2, 2018 – Industry is recalling certain Gusto brand and Olli brand ready-to-eat meat products from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume the recalled products described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Gusto Napoli Applewood-Smoked Salame 170 g 1000012821 n/a
Gusto Chorizo Smoked Paprika 170 g 1000012812 n/a
Gusto Sopressata Black Peppercorn Salame 170 g 1000012811 n/a
Gusto Toscano Fennel Pollen Salame 170 g 1000012805 n/a
Gusto Pepperoni Classically American 170 g 1000012804 n/a
Olli Molisana Pepper + Garlic Salami 170 g 1000012808 n/a
Olli Napoli Applewood-Smoked Salami 170 g 1000012810 n/a
Olli Calabrese Spicy Salami 170 g 1000012807 n/a

 

Research – Scientists find single letter of genetic code that makes African Salmonella so dangerous

Outbreak News Today

Scientists at the University of Liverpool have identified a single genetic change in Salmonella that is playing a key role in the devastating epidemic of bloodstream infections currently killing around 400,000 people each year in sub-Saharan Africa.

Invasive non-typhoidal Salmonellosis (iNTS) occurs when Salmonella bacteria, which normally cause gastrointestinal illness, enter the bloodstream and spread through the human body. The African iNTS epidemic is caused by a variant of Salmonella Typhimurium (ST313) that is resistant to antibiotics and generally affects individuals with immune systems weakened by malaria or HIV.

In a new study published in PNAS, a team of researchers led by Professor Jay Hinton at the University of Liverpool have identified a specific genetic change, or single-nucleotide polymorphism (SNP), that helps the African Salmonella to survive in the human bloodstream.

Professor Hinton explained: “Pinpointing this single letter of DNA is an exciting breakthrough in our understanding of why African Salmonella causes such a devastating disease, and helps to explain how this dangerous type of Salmonella evolved.”

SNPs represent a change of just one letter in the DNA sequence and there are thousands of SNP differences between different types of Salmonella. Until now, it has been hard to link an individual SNP to the ability of bacteria to cause disease.

Research- Production of Clostridium perfringens spores and their recovery from artificially spiked spices and herbs

Wiley Online 

 

Abstract

Clostridium perfringens spores are able to persist under harsh conditions, and thus, are predestined as high risk hazards in the food category dried spices and herbs. In the present study, C. perfringens spores were produced, and then, screened toward their susceptibility to the antimicrobial activity of nine condiments. While heat activation for induction of spore germination led to a significant increase in recovery by almost 1 log10 colony forming units, the supplementation of germinants was negligible. The enumeration of C. perfringens before heat treatment revealed no detrimental effects by potential antimicrobial active compounds of the condiments. However, after heat activation a significant reduced recovery was determined for cinnamon and allspice in comparison to the control but it was still higher than without treatment. Probably, the heat improved the extraction of compounds inhibiting the germination of the spore and/or the outgrowth of the cell.

Practical applications

This study contributes to the understanding of the production of C. perfringens spores and their recovery from artificially spiked condiments. For an efficient spore production the following four factors are essential with decreasing importance, namely (a) the strain selection, (b) the preparation via a two-step approach, (c) the heat activation, and (d) the supplementation of germination factors. The detection of the actual contamination is of major importance especially for food control institutions. Neglecting the heat activation poses a potential risk for underestimation and false-negatives during food control analyses. Consequently, it is recommended to enumerate before and after heat treatment to detect vegetative cells as well as spores.

Research – Bacterial attachment and biofilm formation on stainless steel surface and their in vitro inhibition by marine fungal extracts

Wiley Online

Abstract

This study evaluates anti-biofilm activity of four extracts from marine fungi; Penicillium citrinum PR1T4, Sarocladium strictum PP2L4, Aspergillus sydowii PR3T13, and Aspergillus spp. PR5T4 against Staphylococcus aureus, Listeria monocytogenes (ATCC 19115), Escherichia coli, and Salmonella typhi (ATCC 14028). The ability of bacterial cells to adhere, detach, and form biofilm on stainless steel surface were examined and ethyl acetate extract of the fungal culture (15 mg/ml) were tested for anti-biofilm activity for 3, 6, 9, 12, and 15 days. E. coli showed the highest ability to adhere (>8 log CFU/cm2) and lowest detachment (<4 log CFU/cm2) after 24, 48, and 72 hr. Extract PP2L4 had the highest anti-biofilm activity against S. typhi (1.70 ± 0.04 log CFU/cm2). Fungal extracts, bacteria, and incubation period were significant factors and their interactions were significant. The results showed that marine fungal extracts are important natural sources for anti-biofilm agents that have high potential as food-contact surface sanitizers.

Practical applications

Biofilm removal from food contact surfaces has been one of the greatest challenges for food industry. There have been efforts to explore natural agents with anti-biofilm properties. This study showed that marine-derived fungal extracts significantly reduced the number of attached cell on stainless steel discs and, therefore, is potential candidates for anti-biofilm agents. Special attention would be given to the fungal isolate (S. strictum PP2L4) that presented a promising activity against the gram-negative S. typhi. As the active fungal extracts were unable to completely remove the adhered bacterial cells, optimization is recommended to increase probability of isolating active compounds capable for complete biofilm removal. The active compounds could be used in sanitizer formulation and applied on various food-contact surfaces (e.g., stainless steel and plastic) at food related industries such as in institutional food service kitchens as well as home kitchens.