Monthly Archives: January 2020

Research – Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide

Posted on January 12, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Vapor phase hydrogen peroxide (H2O2) can be utilized to inactivate murine norovirus (MNV), a surrogate of human norovirus, on surface areas. However, vapor phase H2O2 inactivation of virus on fruits and vegetables has not been characterized. In this study, MNV was used to determine whether vaporized H2O2 inactivates virus on surfaces of various fruits and vegetables (apples, blueberries, cucumbers, and strawberries). The effect of vapor phase H2O2 decontamination was investigated with two application systems. Plaque assays were performed after virus recovery from untreated and treated fresh produce to compare the quantity of infective MNV. The Mann-Whitney U test was applied to the test results to evaluate the virus titer reductions of treated food samples, with significance set at P ≤ 0.05. The infective MNV populations were significantly reduced on smooth surfaces by 4.3 log PFU (apples, P < 0.00001) and 4 log PFU or below the detection limit (blueberries, P = 0.0074) by treatment with vapor phase H2O2 (60 min, maximum of 214 ppm of H2O2). Similar treatments of artificially contaminated cucumbers resulted in a virus titer reduction of 1.9 log PFU. Treatment of inoculated strawberries resulted in 0.1- and 2.8-log reductions of MNV. However, MNV reduction rates on cucumbers (P = 0.3809) and strawberries (P = 0,7414) were not significant. Triangle tests and color measurements of untreated and treated apples, cucumbers, blueberries, and strawberries revealed no differences in color and consistency after H2O2 treatment. No increase of the H2O2 concentration in treated fruits and vegetables compared with untreated produce was observed. This study reveals for the first time the conditions under which vapor phase H2O2 inactivates MNV on selected fresh fruit and vegetable surfaces.

HIGHLIGHTS

  • Produce was treated with vapor phase H2O2 for 60 min (maximum of 260 ppm of H2O2).

  • A 4-log reduction in MNV was achieved by H2O2 treatment on apples and blueberries.

  • Reductions of MNV on treated strawberries and cucumbers were not significant.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, Food Virus, microbial contamination, Microbiology, Norovirus, Research, Technology, Uncategorized, Virus

Research- Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol

Posted on January 11, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin–acriflavine–lithium chloride–ceftazidime–esculin–mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.

HIGHLIGHTS

  • HPP and carvacrol had synergistic pathogen inactivation effects in ground chicken meat.

  • HPP at 350 MPa for 10 min with 0.60% carvacrol treatment resulted in a >5-log pathogen reduction.

  • A 1- to 2-log difference was found for counts of HPP-treated Salmonella on two growth media.

  • Counts of HPP-treated L. monocytogenes were similar on selective and nonselective media.

  • Carvacrol suppressed the growth and recovery of the HPP-treated bacterial cells.

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

Research -Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment

Posted on January 11, 2020 by | Leave a comment

Journal of Food Protection

ABSTRACT

Bacillus cereus spore contamination on food contact surfaces is of great concern in the food industry. Thus, in the present study, superheated steam (SHS) was used alone or combined with UV-C irradiation for inactivation of B. cereus spores inoculated on stainless steel coupons. Temperatures higher than 250°C were needed to effectively inactivate B. cereus spores by SHS treatment alone, while a synergistic bactericidal effect resulted from the sequential treatment of SHS before or after UV-C irradiation. The increased dipicolinic acid ratio obtained by the combined treatment had a significant role in the synergistic bactericidal effect. Therefore, the combined treatment of SHS and UV-C could be used effectively to inactivate B. cereus on stainless steel. It is recommended to use hurdle technology with reduced energy consumption to ensure microbiological safety on food contact surfaces.

HIGHLIGHTS

  • Inactivation of Bacillus cereus spores on stainless steel was identified in this study.

  • Superheated steam (SHS) was applied solely or combined with UV-C irradiation.

  • A synergistic effect was observed by combination treatment for spore inactivation.

  • The dipicolinic acid (DPA) release level increased significantly by combination treatment.

  • The combination treatment can be applied to sanitize food processing equipment.

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Posted in Bacillus, Bacillus cereus, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized

Information USA – What Are the Symptoms of Common Foodborne Pathogens?

Posted on January 10, 2020 by | Leave a comment

CDC

Burden of Foodborne Illness: Findings

CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

 

These estimates provide the most accurate estimates yet of which known foodborne pathogens (bacteria, viruses, and parasites) are causing the most illnesses in the United States, and how many foodborne illnesses are caused by unspecified agents. The estimates also show that much work remains to be done—specifically in focusing efforts on the top known pathogens and identifying the additional causes of foodborne illness and death.

CDC provides estimates for two major groups of foodborne illnesses

Known foodborne pathogens — 31 pathogens known to cause foodborne illness. Many of these pathogens are tracked by public health systems that track diseases and outbreaks. Read the report >

Unspecified agents — Agents with insufficient data to estimate agent-specific burden; known agents not yet identified as causing foodborne illness; microbes, chemicals, or other substances known to be in food whose ability to cause illness is unproven; and agents not yet identified. Because you can’t “track” what isn’t yet identified, estimates for this group of agents started with the health effects or symptoms that they are most likely to cause, such as acute gastroenteritis. Read the report >

Total number of foodborne illnesses each year

CDC estimated the number of illnesses, hospitalizations, and deaths caused by both known and unspecified agents. CDC then estimated what proportion of each were foodborne. The first table below provides estimates for domestically acquired foodborne illnesses, and the second table provides estimates for domestically acquired illnesses caused by all transmission routes (foodborne, waterborne, person-to-person contact, animal contact, environmental contamination, and others).

Estimated annual number of domestically acquired, foodborne illnesses, hospitalizations, and deaths due to 31 pathogens and the unspecified agents transmitted through food, United States
Foodborne agents Estimated annual number of illnesses Estimated annual number of hospitalizations Estimated annual number of deaths
Number (90% credible interval) % Number (90% credible interval) % Number (90% credible interval) %
31 known pathogens 9.4 million
(6.6–12.7 million)		 20 55,961
(39,534–75,741)		 44 1,351
(712–2,268)		 44
Unspecified agents 38.4 million
(19.8–61.2 million)		 80 71,878
(9,924–157,340)		 56 1,686
(369–3,338)		 56
Total 47.8 million
(28.7–71.1 million)		 100 127,839
(62,529–215,562)		 100 3,037
(1,492–4,983)		 100
Estimated annual number of illnesses, hospitalizations, and deaths due to 31 pathogens and the unspecified agents, United States
Foodborne agents Estimated annual number of illnesses Estimated annual number of hospitalizations Estimated annual number of deaths
Number (90% credible interval) % Number (90% credible interval) % Number (90% credible interval) %
31 known pathogens 37.2 million
(28.4–47.6 million)		 21 228,744
(188,326–275,601)		 47 2,612
(1,723–3,819)		 42
Unspecified agents 141.8 million 79 258,033 53 3,574 58
Total 179 million 100 486,777 100 6,186 100

 

Pathogens causing the most foodborne illnesses, hospitalizations, and deaths each year

Top five pathogens contributing to domestically acquired foodborne illnesses
Pathogen Estimated number of illnesses 90% credible interval %
Norovirus 5,461,731 3,227,078–8,309,480 58
Salmonella, nontyphoidal 1,027,561 644,786–1,679,667 11
Clostridium perfringens 965,958 192,316–2,483,309 10
Campylobacter spp. 845,024 337,031–1,611,083 9
Staphylococcus aureus 241,148 72,341–529,417 3
Subtotal 91

 Top of Page

Top five pathogens contributing to domestically acquired foodborne illnesses resulting in hospitalization
Pathogen Estimated number of hospitalizations 90% credible interval %
Salmonella, nontyphoidal 19,336 8,545–37,490 35
Norovirus 14,663 8,097–23,323 26
Campylobacter spp. 8,463 4,300–15,227 15
Toxoplasma gondii 4,428 2,634–6,674 8
E. coli (STEC) O157 2,138 549–4,614 4
Subtotal 88
Top five pathogens contributing to domestically acquired foodborne illnesses resulting in death
Pathogen Estimated number of deaths 90% credible interval %
Salmonella, nontyphoidal 378 0–1,011 28
Toxoplasma gondii 327 200–482 24
Listeria monocytogenes 255 0–733 19
Norovirus 149 84–237 11
Campylobacter spp. 76 0–332 6
Subtotal 88
References

Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M, Roy SL, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis. 2011;17(1):7-15. https://dx.doi.org/10.3201/eid1701.p11101External

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Posted in Campylobacter, Clostridium perfringens, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Toxin, Listeria monocytogenes, Norovirus, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Toxoplasma gondii, Toxoplasmosis, Uncategorized

Spain – Food poisoning mystery continues in Murcia – Salmonella ?

Posted on January 10, 2020 by | Leave a comment

Euroweekly News

HEALTH officials are trying to find the cause of a food poisoning outbreak that left 44 people ill after a New Year’s Eve party in Molina de Segura. Although left unwell no one needed to be hospitalised in what is thought to have been a case of salmonella.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

RASFF Alerts – Salmonella – Black Pepper – Salted Chicken Half Breast – Organic Pork and Veal Sausage – Pine Nuts – Chicken Wings – Chicken Cutlets – Chicken Legs – Chicken Fillets

Posted on January 10, 2020 by | Leave a comment

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

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

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

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

RASFF – Salmonella enterica ser. Abaetetuba (presence /25g), Salmonella enterica ser. Bredeney (presence /25g) and Salmonella enterica ser. Münster (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella II 42:r:- (presence /25g) and Salmonella enterica ser. Gaminara (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Gaminara (presence /25g), Salmonella enterica ser. Minnesota (presence /25g), Salmonella enterica ser. Poona (presence /25g) and Salmonella enterica ser. Saintpaul (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella (in 2 out of 5 samples /10g) in chilled organic pork and veal sausage (chipolata) from Belgium in Belgium

RASFF – Salmonella (present /25g) in pine nuts from Turkey in Italy

RASFF – Salmonella enterica ser. Infantis (in 1 out of 5 samples /25g) in chilled chicken wings from Poland in the Czech Republic

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in frozen chicken cutlets from Poland in France

RASFF – Salmonella enterica ser. Morehead (present /25g) and Salmonella enterica ser. Oranienburg (present /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Enteritidis and Salmonella enterica ser. Kottbus in frozen chicken legs from Poland in Bulgaria

RASFF – Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken fillets from Poland in France

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

RASFF Alerts – Aflatoxin – Dried Figs – Groundnuts – Pistachios – Roasted Chopped Hazlenuts – Hazlenuts – Organic Peanut Butter

Posted on January 10, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 12.02; Tot. = 12.33 µg/kg – ppb) in dried figs from Turkey in Germany

RASFF – aflatoxins (B1 = 7.54; Tot. = 8.89 µg/kg – ppb) in groundnuts from the United States in Poland

RASFF – aflatoxins (B1 = 8.4; Tot. = 11.5 / B1 = 7.3; Tot. = 12.9 / B1 = 44; Tot. = 127 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 10.8; Tot. = 11.6 / B1 = 23; Tot. = 26 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 15.4; Tot. = 16.1 µg/kg – ppb) in pistachios from Iran in Germany

RASFF – aflatoxins (B1 = 47.9; Tot. = 53.2 µg/kg – ppb) in pistachios from the United States in Germany

RASFF – aflatoxins (B1 = 53; Tot. = 57.6 µg/kg – ppb) in groundnuts from the United States in the UK

RASFF – aflatoxins (B1 = 17.1; Tot. = 21.9 µg/kg – ppb) in pistachio kernels from Turkey, with raw material from the United States in Germany

RASFF – aflatoxins (Tot. = 17.2 µg/kg – ppb) in roasted chopped hazelnut kernels from Turkey in Germany

RASFF – aflatoxins (B1 = 77; Tot. = 127 / B1 = 320; Tot. = 370 µg/kg – ppb) in hazelnuts with shell from Azerbaijan in France

RASFF – aflatoxins (B1 = 9.9; Tot. = 11.7 µg/kg – ppb) in organic peanut butter from the United Kingdom, via the Netherlands in Denmark

RASFF – aflatoxins (B1 = 8.86 µg/kg – ppb) in dried figs from Turkey in Poland

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

RASFF Alert- STEC E.coli – Chilled Beef Steak Tartare

Posted on January 10, 2020 by | Leave a comment

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RASFF – shigatoxin-producing Escherichia coli (stx2+ /25g) in chilled beef steak tartare from Poland in Poland

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Posted in E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

RASFF Alert – Foodborne Outbreak – Salmonella – Eggs

Posted on January 10, 2020 by | Leave a comment

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RASFF – foodborne outbreak suspected to be caused by Salmonella enterica ser. Enteritidis in organic eggs from Italy in France

 

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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 Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, RASFF, Salmonella, Uncategorized

RASFF Alert – Foodborne Outbreak – Shigella – Fresh Sugar Snap Peas

Posted on January 10, 2020 by | Leave a comment

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RASFF – foodborne outbreak suspected to be caused by Shigella sonnei in fresh sugar snap peas from Kenya, via the Netherlands in Norway

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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 Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, RASFF, Shigella, Shigella Sonnei, Uncategorized