Monthly Archives: May 2019

Hong Kong – Food Alert Not to consume a kind of imported prepackaged sauce suspected to be contaminated with Listeria monocytogenes

Posted on May 28, 2019 by | Leave a comment

CFS

Issue Date 23.5.2019
Source of Information Australian authorities through the International Food Safety Authorities Network
Food Product Two batches of prepackaged sauce imported from Australia
Product Name and Description Product name: Miso & Edamame Dip

Brand : Roza’s Gourmet

Place of origin: Australia

Importer: Chef’s Garden Limited

Packing: 160 grams per pack

Best-before dates: June 5, and June 21, 2019
Reason For Issuing Alert
  • The Centre for Food Safety (CFS) received a notification from the Australian authorities through the International Food Safety Authorities Network (INFOSAN) that the abovementioned batches of the affected product might have been contaminated with Listeria monocytogenes and is being recalled. According to the information provided by INFOSAN, the above local importer has imported the affected batches of the product into Hong Kong.
  • Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperature. Most healthy individuals do not develop symptoms or only have mild symptoms like fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns.
Action Taken by the Centre for Food Safety
  • The CFS immediately contacted the importer concerned for follow up. Preliminary investigation showed that the importer had imported eight cartons of the abovementioned batches of the product and some of them were sold. The CFS has instructed the importer to stop sale and remove from shelves the affected batches of the product and initiate a recall.
  • The CFS will alert the trade to the incident, continue to follow up and take appropriate action. Investigation is ongoing.
Advice to the Trade Stop using or selling the product concerned immediately if they possess them.
Advice to Consumers Not to consume the affected product if they have bought any.
Further Information The CFS press release

Enquiries about the recall can be made to the importer’s hotline at 2501 5811 during office hours.

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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, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

Research -Thermal resistance of Listeria monocytogenes and background microbiota in unsalted and 10% salted liquid egg yolk

Posted on May 27, 2019 by | Leave a comment

Wiley Online

Abstract

Listeria monocytogenes is a major foodborne pathogen that may contaminate liquid egg yolk (LEY). A background microbiota, purified and identified as Enterococcus faecium with a 99.0% probability, was found in pasteurized unsalted LEY. This study was conducted to investigate the thermal resistance of L. monocytogenes and the background microbiota in unsalted and 10% salted LEY at temperatures between 55 and 67.5°C. Both Weibull model and linear survival model were used to analyze the survival curves. Data analysis showed that the thermal resistance of E. faecium was not affected by the addition of 10% salt in LEY, and it was almost two orders in magnitude higher than that of L. monocytogenes in unsalted LEY. Adding 10% salt to LEY significantly elevated the thermal resistance of L. monocytogenes to the level of E. faecium. It can be concluded that the heating conditions used to inactivate L. monocytogenes or Salmonella Enteritidis would not be able to kill E. faecium if it is found in unsalted LEY, while similar heating conditions can be used to kill both L. monocytogenes and E. faecium in 10% salted LEY. The results of this study may be used to design adequate heating conditions to inactivate L. monocytogenesand E. faecium in LEY.

Practical applications

Salted liquid egg yolk (LEY) contaminated with L. monocytogenes may require higher temperature or longer time to process. This study determined the thermal processing conditions that may be required to inactivate L. monocytogenes. The results attained from this study may be useful to the food industry that uses 10% salted LEY in the products.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Technology, Uncategorized

Research – Flick of a switch: regulatory mechanisms allowing Listeria monocytogenes to transition from a saprophyte to a killer

Posted on May 26, 2019 by | Leave a comment

Microbiology Research

In contrast to obligate intracellular pathogens that can remain in relatively stable host-associated environments, the soil-living bacterial pathogen Listeria monocytogenes has to sense and respond to physical and chemical cues in a variety of quite different niches. In particular, the bacterium has to survive the dramatic transition from its saprophytic existence to life within the host where nutritional stress, increased temperature, acidity, osmotic stress and the host defences present a new and challenging landscape. This review focuses on the σ and PrfA regulatory systems used by L. monocytogenes to sense the changing environment and implement survival mechanisms that help to overcome the disparate conditions within the host, but also to switch from a harmless saprophyte to an impressively effective pathogen.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Uncategorized

Research – Rapid detection of single viable Escherichia coli O157:H7 cells in milk by flow cytometry

Posted on May 25, 2019 by | Leave a comment

Wiley Online

kswfoodworld E.coli O157

Image CDC

 

Abstract

Escherichia coli O157:H7 (E coli O157:H7) is a highly virulent bacterial strain that is present in food, and as few as 10 cells can cause severe diseases. Rapid and sensitive bacterial detection is urgently required. In this study, we report a flow cytometry (FCM)‐based method for detecting E coli O157:H7 at the single‐cell level. Single E coli O157:H7 cells were obtained by a flow cytometric cell sorter and then artificially added to milk. Next, using BHI for 6.5 hr of enrichment, isolation of target cells, and dual staining, this method could be applied to detect single viable E coli O157:H7 cells in 25 mL of milk. The time to results (TTR) of the FCM‐based method was 7 hr.

Practical applications

The plate‐based method is the currently recommended method for detection of single E coli O157:H7 cells in milk because of the ease of operation. However, this method is time‐consuming, requiring enrichment of the target organism to attain quantifiable levels. Accordingly, rapid detection of microorganisms in milk would be of great benefit to public health. Flow cytometry (FCM) is a sensitive technique that can be used to rapidly analyze foodborne pathogens. Unfortunately, little attention has been paid to single‐cell detection in milk. This study provides a rapid method for detection of single viable E coliO157:H7 cells in milk. This method has the potential to provide effective protection against E coli O157:H7 contamination and is required for rapid detection of microorganisms in dairy products.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Toxin, STEC, STX 1, STX 2, Uncategorized

RASFF Alert- Animal Feed – Salmonella – Fish Meal – Rapeseed Meal

Posted on May 24, 2019 by | Leave a comment

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RASFF – Salmonella enterica ser. Tennessee (presence in 5 out of 5 units /25g) in fish meal from the United States in Greece

RASFF – Salmonella (presence /25g) in fish meal from the United States in Greece

RASFF – Salmonella enterica ser. Kentucky (presence /25g) and Salmonella enterica ser. London (presence /25g) in rapeseed meal from Belarus in Lithuania

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Posted in Animal Feed, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, RASFF, Salmonella, Uncategorized

RASFF Alerts – Salmonella – Sesame Seeds – Chilled Beef and Pork Sausage -Chicken Breast – Salted Chicken Breast – Tumeric – Turkey Legs – Black Pepper

Posted on May 24, 2019 by | Leave a comment

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RASFF – Salmonella (presence /25g) in sesame seeds from Uganda in the Netherlands

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled beef and pork sausages (merguez and spicy sausages) from France in France

RASFF – Salmonella enterica ser. Bardo (presence /25g) in chilled chicken breast from Poland in the Czech Republic

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

RASFF – Salmonella enterica ser. Infantis (in 5 out of 5 samples /25g) in chilled chicken breasts from Poland in the Czech Republic

RASFF – Salmonella (presence /25g) in sesame seeds from Nigeria in the Netherlands

RASFF – Salmonella (presence /25g) in frozen salted chicken half breasts from Brazil in the UK

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella (presence in one out of five units /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella (presence /25g) in turmeric from India in the Netherlands

RASFF – Salmonella (in 1 out of 5 samples /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Newport (in 5 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella (presence /25g) in hulled sesame seeds from India in the Netherlands

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence in 4 out of 5 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Newport (presence /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (in 4 out of 5 samples /25g) in chilled turkey legs from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Newport (presence /25g) in chilled chicken breast from Poland in the Czech Republic

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

RASFF – Salmonella enterica ser. Newport (5 out of 6 samples /25g) in chilled chicken breast from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Infantis (presence /25g) in chilled chicken breasts from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Freetown (presence /25g) in black pepper from Brazil in Germany

 

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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, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

RASFF Alert – Histamine – Canned Tuna

Posted on May 24, 2019 by | Leave a comment

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RASFF – histamine (587; 110 mg/kg – ppm) in canned tuna (Katsuwonus pelamis) from Ecuador in Germany

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, RASFF, Uncategorized

RASFF Alert -Vibrio vulnificus – Frozen Shrimps

Posted on May 24, 2019 by | Leave a comment

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RASFF – Vibrio vulnificus (presence /25g) in frozen shrimps (Penaeus vannamei) from Honduras in the Netherlands

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Posted in 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, RASFF, Uncategorized, Vibrio, Vibrio vulnificans, Vibrio vulnificus

RASFF Alerts – Ochratoxin A – Raisins – Sweet Paprika – Liquorice Roots

Posted on May 24, 2019 by | Leave a comment

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RASFF – ochratoxin A (17 µg/kg – ppb) in raisins from Turkey in France

RASFF – ochratoxin A (30 µg/kg – ppb) in sweet paprika from unknown origin, packaged in Italy, via Spain in Italy

RASFF – ochratoxin A (107.4 µg/kg – ppb) in liquorice roots from Azerbaijan in Ireland

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mycotoxin, Ochratoxin, RASFF, Uncategorized

RASFF Alerts- Aflatoxin – Basmati Rice – Groundnuts -Hazlenuts

Posted on May 24, 2019 by | Leave a comment

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RASFF – aflatoxins (B1 = 4.49 µg/kg – ppb) in basmati rice from Italy in France

RASFF – aflatoxins (B1 = 22.9; Tot. = 25.6 µg/kg – ppb) in unshelled groundnuts from Egypt in Italy

RASFF – aflatoxins (B1 = 102.1; Tot. = 115.4 µg/kg – ppb) in groundnuts in shell from Egypt in Italy

RASFF – aflatoxins (B1 = 4.1 µg/kg – ppb) in groundnut kernels from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 41.6; Tot. = 46.8 µg/kg – ppb) in hazelnut kernels from Turkey in the Czech Republic

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mycotoxin, RASFF, Uncategorized