Monthly Archives: June 2019

Research – Modeling for Survival of Clostridium perfringens in Saeng-sik, a Powdered Ready-to-Eat Food with Low Water Activity

Posted on June 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Saeng-sik is a powdered ready-to-eat food with very low moisture that contains dried raw materials such as grains, fruits, mushrooms, and seaweeds. This product is consumed as a convenient and nutritious meal replacement. The objective of this study was to develop a mathematical model for predicting the survival of Clostridium perfringens vegetative cells and spores in saeng-sik as a function of temperature and to validate the model using saeng-sik samples with different microbial communities analyzed by matrix-assisted laser desorption–ionization time-of-flight mass spectrometry. Kinetic data for C. perfringenssurvival in saeng-sik fit well to the Weibull model with high goodness of fit (R2 = 0.92 to 0.98). The obtained δ values (required time for first decimal reduction) for each temperature were 19.62 to 864.86 h, and concave curves (p < 1) were observed under all experimental conditions (5 to 40°C). Kinetic parameters were further described in a secondary model as a function of temperature using a Davey model (R2 = 0.99). The developed model was validated by the bias factor, accuracy factor, and root mean square error, and the values were within acceptable ranges for predictive models, even for saeng-sik samples with different microbial communities. When saeng-sik was rehydrated according to the manufacturer’s recommendations, germination and outgrowth of C. perfringens was observed when the sample was subjected to unusual temperatures during storage, such as at 30°C for 15 h. C. perfringens spores survived in saeng-sik with very low water activity. Because C. perfringens could germinate and grow under such conditions, care must be taken to avoid initial contamination of C. perfringens during the manufacturing process. Our model developed with samples with different microbial communities provides useful information for next-generation microbiological risk assessment taking into consideration the ecology of the food-associated microbial community.

HIGHLIGHTS

  • We developed a mathematical model to predict the survival of C. perfringens in food.

  • C. perfringens vegetative cells and spores were inoculated into dried powder food.

  • The aw of saeng-sik was below 0.1.

  • Weibull and Davey models can successfully describe the survival of C. perfringens.

  • The developed model can be applied to samples with different microbial communities.

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Posted in Clostridium perfringens, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

Research – Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)

Posted on June 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The enzymatic oxidation process that causes black spots on shrimp, named melanosis, leads to spoilage and economic losses. Therefore, there is an urgent need for strategies to reduce melanosis in the food industry. Cold plasma is an emerging nonthermal food processing technology. This work explores a novel application of cold plasma for the preservation of shrimp quality. This study aimed to evaluate the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). The shrimp samples were divided in two groups: the control group and the plasma group. Samples were exposed to nonthermal plasma for 10 min at a frequency of 500 Hz. Microbiological assays, including total counts of mesophilic and psychrotrophic bacteria, Staphylococcus spp., and Salmonella sp., were performed along with investigations of physicochemical parameters, such as pH, color, water-holding capacity, cooking loss, and shear force. In addition, sensory (quality index method) tests were conducted. The plasma group exhibited a shelf life of 14.07 days, while the control group exhibited a shelf life of 9.78 days. The experimental protocol used in this study was not enough to obtain significant reduction in the bacterial load. However, treatment with the cold plasma contributed to improving the physicochemical properties during storage.

HIGHLIGHTS

  • Discharge of dielectric barriers significantly reduced microbial populations.

  • Treatments resulted in improvement in physical characteristics during storage.

  • Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Spoilage, Food Testing, Uncategorized

Research – Salmonellosis Outbreaks by Food Vehicle, Serotype, Season, and Geographical Location, United States, 1998 to 2015

Posted on June 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Salmonella is a major cause of foodborne illness in the United States. Although salmonellosis outbreaks are relatively common, food vehicles and other characteristics are not well understood. We obtained data for salmonellosis outbreaks from 1998 to 2015 that were submitted by public health jurisdictions to the Centers for Disease Control and Prevention’s Foodborne Disease Outbreak Surveillance System. In total, 2,447 outbreaks (yearly average, 136) with a confirmed or suspected etiology of nontyphoidal Salmonella were identified. The outbreaks included 65,916 individual cases (mean, 27 cases per outbreak). Food vehicles were identified in 49% of the outbreaks. Frequently implicated foods included eggs (12.5%), chicken (12.4%), and pork (6.5%). Fifty-five (2.2%) outbreaks had fatalities; 87 (0.1%) individuals died. Of those outbreaks with a reported serotype, the most commonly identified were Enteritidis (29.1%), Typhimurium (12.6%), and Newport (7.6%). Serotypes with a statistically significant increase over time included Braenderup and I 4,[5],12:i:−. Some serotypes were commonly associated with outbreaks due to certain food vehicles; 81% of outbreaks due to eggs were associated with serotype Enteritidis. Food commodities that were most commonly associated with multistate outbreaks were nuts and seeds, sprouts, and fruits. Outbreaks occurred most frequently in summer. States with the highest number of salmonellosis outbreaks per 100,000 population were Alaska (0.137) and Minnesota (0.121); states with the lowest were Delaware (<0.001) and Wyoming (<0.001). The highest number of salmonellosis cases per 100,000 population were in Washington, DC (4.786) and Arkansas (3.857). Geographic variations in outbreaks may reflect differences in outbreak detection, investigation, reporting, or risk. In addition to collaboration, data-driven public health interventions are needed to decrease infection rates and to prevent complications related to salmonellosis.

HIGHLIGHTS

  • Outbreaks due to S. enterica serotypes Braenderup and I 4,[5],12:i:− have increased.

  • Deaths were most often due to seeded vegetables, nuts and seeds, and fruits.

  • Multistate salmonellosis outbreaks were often due to nuts and seeds, sprouts, and fruits.

  • Alaska, Minnesota, and Hawaii had the highest number of outbreaks per 100,000 people.

  • Delaware and Wyoming had the lowest number of outbreaks per 100,000 people.

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Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Salmonella, Uncategorized

Research – Prevalence and Diversity of the Thermotolerant Bacterium Bacillus cytotoxicus among Dried Food Products

Posted on June 29, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Bacillus cytotoxicus, a member of the Bacillus cereus group, is a thermotolerant species originally reported from a lethal foodborne infection in France in 1998. The strain NVH391-98, isolated from this outbreak, produces cytotoxin K1, a potential cytotoxic enterotoxin. However, the habitat and diversity of B. cytotoxicus isolates so far have been poorly explored. The objective of this study was to assess the prevalence of this bacterium in different food products (mainly dried) and to estimate its diversity. Among the 210 samples analyzed, all potato flakes contained the bacterium at low concentrations (≤102 CFU/g). However, prepared and kept at room temperature for 2 days, the puree contained ca. 105 CFU/g B. cytotoxicus. Besides potato flakes, some samples of millet flour, salted potato chips, and soups also contained B. cytotoxicus. From these samples, 55 thermotolerant B. cytotoxicus isolates were obtained. When classified into six distinct random amplified polymorphism DNA patterns, they showed the existence of 11 distinct plasmid profiles. Although most isolates (including the reference strains NVH391-98 and NVH883-00) contained no detectable plasmid, some displayed one to three plasmids with sizes from ca. 8 to 90 kb. It also emerged from this study that a single food sample could contain B. cytotoxicus isolates with different genetic profiles.

HIGHLIGHTS

  • Bacillus cytotoxicus was found in all tested potato flakes but at loads lower than 102 CFU/g.

  • B. cytotoxicus was observed in other potato-containing products and in millet flour.

  • B. cytotoxicus isolates (n = 57) fell into six RAPD patterns and 11 plasmid profiles.

  • A large proportion of B. cytotoxicus isolates contained small and/or large plasmids.

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Posted in Bacillus, Bacillus cytotoxicus, 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, Food Toxin, Uncategorized

USA – Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic

Posted on June 29, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The aim of this study was to investigate the occurrence of foodborne agents at food service facilities in the Czech Republic. The sampling, performed from April 2016 to November 2017, focused on the microbiological monitoring of the environment at the establishment (EFS; n = 298) and the hands of staff (HFS; n = 159). The analysis targeted the presence of the following bacteria: Escherichia coli (focusing on the presence of Shiga toxigenic E. coli), Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Campylobacter spp. A swab method using sterile abrasive sponges was used to detect bacteria in EFS; a glove-juice method was used to monitor microbial contamination on HFS. The presence of E. coliwas confirmed in 11.8% of samples (12.4%, EFS; 10.7%, HFS; P = 0.650). The presence of Shiga toxigenic E. coli was not confirmed in the samples. B. cereus was detected most frequently, in 39.6% of all samples taken (44.6%, EFS; 30.2%, HFS; P= 0.003). S. aureus was detected in 17.9% of samples (17.4%, EFS; 18.9%, HFS; P = 0.703). Of S. aureus isolates, 58.5% were found to be positive for the presence of genes producing staphylococcal enterotoxins (70%, HFS; 52.0%, EFS). L. monocytogenes was detected in only one sample (0.2%; EFS). The presence of Salmonella spp. and Campylobacter spp. was not confirmed. The occurrence of B. cereus, S. aureus, and E. coli was dependent on the season of the year. B. cereus and S. aureus occurred less frequently in the summer months, although E. coli was recorded more frequently. B. cereus, S. aureus,and E. coli were detected in almost half of the tested samples. The relatively high percentage of B. cereus and S. aureusisolates from EFS corresponded with the model in the final European Food Safety Authority reports on the occurrence of foodborne disease outbreaks in the European Union. Managers of food service facilities should focus on reducing the occurrence of B. cereus and S. aureus.

HIGHLIGHTS

  • Contamination of food service facilities in the Czech Republic by foodborne agents was determined.

  • Bacillus cereus, Staphylococcus aureus, and Escherichia coli were detected in almost 50% of samples.

  • The occurrence of B. cereus, S. aureus, and E. coli depended on the season of the year.

  • Regular monitoring of food service facilities for agents of foodborne disease is necessary.

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Posted in Bacillus, Bacillus cereus, E.coli, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Shigatoxin, Staphylococcus aureus, STEC, Uncategorized

Research – Distribution of Listeria spp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham

Posted on June 29, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

In recent years, the role of Listeria monocytogenes as a foodborne pathogen in public health has increased. Its presence poses a risk for humans, especially in ready-to-eat foods, such as ham. Understanding the presence and distribution of Listeria spp. on swine carcasses meant for Italian dry-cured hams can be a useful tool to improve food safety. This study assessed the distribution of Listeria spp. (as a marker of contamination with L. monocytogenes) on slaughtered pig carcasses intended for the production of high-quality, Italian, dry-cured ham and examined the roles of the site sampled on the carcass, farming cycle (open versus closed), farm-to-slaughterhouse distance, and time spent in lairage. Samples were collected from swine carcasses (n = 150) before refrigeration, from three different carcass locations (head, shoulder, and thigh), and assessed for the presence of listeriae. A total of 115 carcasses were contaminated with Listeria spp. in at least one location. In all, 178 listeriae were isolated and identified: 130 Listeria innocua, 28 Listeria welshimeri, 17 Listeria ivanovii, and 3 L. monocytogenes. Listeriae were detected on 62.7% of heads, on 25.3% of shoulders, and on 30.7% of thighs, with significant differences between heads versus shoulders and thighs. Animals reared in closed-cycle farms were more contaminated (P < 0.05) than were animals from open-cycle farms (90 versus 71.8%). The distance between farms and slaughterhouse was not related to the contamination rate. Carcasses of swine that stayed in lairage before slaughtering for more than 10 h showed a higher degree of contamination (90%) and were positive for Listeria spp. in more sample sites (55%) compared with those held for less than 2 h (73% of carcasses and 33.3% of samples). Our results show that heads should be detached from carcasses immediately after slaughter for meat-safety purposes and the amount of time animals stay in lairage should be limited. These results will be useful for a more-valid implementation of good manufacturing processes for slaughtering.

HIGHLIGHTS

  • Swine carcasses are often contaminated with Listeria spp.

  • Heads are more contaminated than shoulders and thighs.

  • Lairage time higher than 10 h is a risk factor for Listeria spp. contamination.

  • Closed-cycle farms presented greater carcass contamination.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria innocua, Listeria invanovi, Listeria monocytogenes, Listeria welshimeri, Uncategorized

USA – Florida: Hepatitis A positive employee at Pizza Hut – also, unwashed hands, mold and odor of sewage

Posted on June 28, 2019 by | Leave a comment

Food Poison Journal

A joint inspection was conducted on June 11 by the state and the Pinellas County Health Department after a pizza maker tested positive for the contagious disease on June 3. The Pizza Hut at 2421 4th Street North in St Petersburg is the latest restaurant to have a confirmed case of Hepatitis A.

During that food safety inspection, the state found employees not properly washing their hands after handling dirty dishes in the dish area and then unloading clean dishes from the dishwasher.

They also discovered mold on the pizza make cooler, an objectionable odor of sewage in the kitchen near the pizza oven and black mold on the walls.

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hepatitis A, mold, Moulds, Uncategorized, Virus

USA – Aqueon Betta Food Recalled For Possible Salmonella Contamination

Posted on June 28, 2019 by | Leave a comment

Food Poisoning Bulletin Aqueon Betta Food Recalled For Possible Salmonella Contamination

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Aqueon Betta Food Recalled For Possible Salmonella Contamination

June 27, 2019 by  Leave a Comment

Central Aquatics of Franklin, Wisconsin is recalling 96 cases of Aqueon Betta Food because it may be contaminated with Salmonella bacteria. This poses a health hazard to fish pets and to the people who handle the food, especially if they have not thoroughly wash their hands after handling the food or any surfaces that may have come into contact with the food. No illnesses have been reported to date in connection with this recall.

The recalled product is Aqueon Betta Food sold in 0.95 ounce glass jars. The item number on the product is 100106051, the UPC number is  0 15905 06051 6, and the expiration dates are EX04JUN22 and EX05JUN22.. The manufacturing dates on the food are 06/04/2019 and 06/05/2019. The product was distributed to Georgia, Illinois, New Jersey, and Pennsylvania.

The outside laboratory contracted to conduct and read Salmonella testing for the company mistakenly indicated that the two lots were negative for Salmonella, when they were actually positive for the pathogen.

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Australia – Tasman Foods International Pty Ltd — Chan’s Yum Cha at Home Products

Posted on June 28, 2019 by | Leave a comment

ACCC

Product description

Chan’s Yum Cha at Home Vegetarian Shiitake Dumpling 200g
Chan’s Yum Cha at Home Prawn Hargow 200g
Chan’s Yum Cha at Home Sesame Prawn Toast 248g

Photograph of Chan's Yum Cha Dumplings

Identifying features

Use by date
29 July 2019
Other
APN/EAN – Vegetarian Shiitake Dumpling – 9355683000443; Prawn Hargow – 9355683000436; Sesame Prawn Toast – 9355683000474

What are the defects?

The recall is due to non-compliant labelling (incorrect Use By date).

What are the hazards?

Food products with an incorrect date marking may cause illness if consumed.

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Posted in Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized

USA – Legionnaires’ Disease Outbreak at Advocate Christ Medical Center

Posted on June 28, 2019 by | Leave a comment

Outbreak News Today Legionella_Plate_01

The Illinois Department of Public Health is investigating four cases of Legionnaires disease linked to Advocate Christ Medical Center in Oak Lawn, Illinois.  Three patients and an employee have been linked to the outbreak thus far.

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Posted in Contaminated water, Food Micro Blog, Food Microbiology Blog, Legionella, microbial contamination, Microbiology, Uncategorized, Water, water microbiology