Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts. In uncooked pressed cheeses, we investigated the impacts of varying the doses of a lactic starter (the recommended one, 1×, a 0.1× lower and a 2× higher) on acidification, growth of Staphylococcus aureus SA15 and Shiga-toxin-producing Escherichia coli (STEC) O26:H11 F43368, as well as on the bacterial community patterns. We observed a delayed acidification and an increase in the levels of pathogens with the 0.1× dose. This dose was associated with increased richness and evenness of cheese bacterial community and higher relative abundance of potential opportunistic bacteria or desirable species involved in cheese production. No effect of the increased lactic starter dose was observed. Given that sanitary criteria were paramount to our study, the increase in the pathogen levels observed at the 0.1× dose justified proscribing such a reduction in the tested cheese-making process. Despite this, the effects of adjusting the lactic starter dose on the balance of microbial populations of potential interest for cheese production deserve an in-depth evaluation. View Full-Text
Edible insects are a novel food in most countries; their popularity is growing because of their high protein/low fat content, ease of cultivation, and small environmental impact. To our knowledge, this is the first report that addresses both microbiological and chemical hazards in edible insects. Samples were collected from retail stores or purchase through e-commerce. A total of 51 samples of dried whole insects or insect powders were tested for generic Escherichia coli ( E. coli ) which serves as an indicator of the overall sanitation conditions throughout the food production chain, and the bacterial pathogen Salmonella species (spp.) Neither Salmonella spp. nor generic E. coli (>100 Colony Forming Units (CFU)/g) were found in any of the samples. 43 samples of crickets (protein bars, powders, flours, whole insects) and 4 samples of silkworm (whole insects) were analyzed for up to 511 pesticides. 39 samples contained residues from one to four pesticides; 34 samples were compliant and 5 samples were non-compliant with Canadian regulations. Seven different pesticide residues were detected with glyphosate and its metabolite, AMPA, being the predominant residues detected. Nineteen of the samples tested for pesticides were also analyzed for arsenic, cadmium, mercury, and lead; there was insufficient material remaining to allow for metals testing. The positive rate for arsenic, cadmium, lead and mercury was 100%, 79%, 58% and 74%, respectively. The detected concentrations ranged from 0.030 mg/kg to 0.34 mg/kg for arsenic, from 0.031 mg/kg to 0.23 mg/kg for cadmium, 0.019 mg/kg to 0.059 mg/kg for lead, and from 0.00094 mg/kg to 0.028 mg/kg for mercury. Based on the lack of detection of microbiological contamination, and the positive rate and levels of pesticides and metals observed in the products, Health Canada determined that all insect products analyzed were safe for human consumption. This is a limited study; CFIA will continue to monitor this novel food.
Listeria monocytogenes has evolved an extensive array of mechanisms for coping with stress and adapting to changing environmental conditions, ensuring its virulence phenotype expression. For this reason, L. monocytogenes has been identified as a significant food safety and public health concern. Among these adaptation systems are cold shock proteins (Csps), which facilitate rapid response to stress exposure. L. monocytogenes has three highly conserved csp genes, namely, cspA, cspB, and cspD. Using a series of csp deletion mutants, it has been shown that L. monocytogenes Csps are important for biofilm formation, motility, cold, osmotic, desiccation, and oxidative stress tolerance. Moreover, they are involved in overall virulence by impacting the expression of virulence-associated phenotypes, such as hemolysis and cell invasion. It is postulated that during stress exposure, Csps function to counteract harmful effects of stress, thereby preserving cell functions, such as DNA replication, transcription and translation, ensuring survival and growth of the cell. Interestingly, it seems that Csps might suppress tolerance to some stresses as their removal resulted in increased tolerance to stresses, such as desiccation for some strains. Differences in csp roles among strains from different genetic backgrounds are apparent for desiccation tolerance and biofilm production. Additionally, hierarchical trends for the different Csps and functional redundancies were observed on their influences on stress tolerance and virulence. Overall current data suggest that Csps have a wider role in bacteria physiology than previously assumed. View Full-Text
In 1880, the Scottish surgeon Sir Alexander Ogston first described staphylococci in pus from a surgical abscess in a knee joint: “The masses looked like bunches of grapes” [1]. In 1884, the German physician Friedrich Julius Rosenbach differentiated the staphylococci by the color of their colonies: S. aureus (from the Latin aurum, gold) [2]. For another 20 years, very little was known on the pathophysiology of this bug. Based on a PubMed search record, the first Staphylococcal paper was published in 1900 on a case report [3]. More and more scientists gradually engaged to study diseases caused by this bacterium.
There were some 10 publications recorded during the period 1900–1910, which translate in average to one publication/year. Research on this bug exploded in the 20th century, which is reflected in a recent PubMed search. It yields 47,974 publications records when searched using the keyword “Staphylococcus” in the title. During the period 2010–2020, the average publication was 2000 articles/year. This record makes Staphylococcus the single most researched bacterium based on this publication track record.
Over time, numerous Staphylococcus species were discovered, consisting of more than 45 staphylococcal species and 24 subspecies classified using molecular methods [4]. These various species of Staphylococcus are clinically important as 30% of the healthy human population is colonized with various Staphylococcus spp. Some strains are opportunistic pathogens and can cause a minor infection to life-threatening diseases. Pathogenicity of these different strains depends on several virulence factors: Level of protein expression as well as the robustness of the regulatory networks expressing these virulence factors.
These factors consist of numerous toxins, enterotoxins (some of which act as superantigens), enzymes, and proteins with other functions (cytoplasmic, extracellular, and surface) that are tightly regulated by two-components (TC), transcriptional and translational regulators, as well as quorum-sensing (QS) regulatory networks [5]. This Special Issue is dedicated to the studies and recent advancements in our understanding of staphylococcal virulence mechanisms that enable Staphylococcus spp. either to successfully establish themselves as a colonizer or to overcome the host’s defense system to cause infection.
More than 200 people in 11 countries could be part of a Salmonella outbreak across Europe. Investigations to find the source of the Salmonella Braenderup infections are ongoing.
The European Centre for Disease Prevention and Control (ECDC) confirmed to Food Safety News that it was supporting countries in their investigations and following the incident closely with the European Food Safety Authority (EFSA).
The hardest hit country is the United Kingdom with 52 confirmed infections while France only has one confirmed patient. Denmark has 27 and Sweden 25 confirmed infections with the Netherlands recording 13 people sick.
Potential for underprocessing which could result in Clostridium botulinum contamination
Company Name:
Randall Foods Inc.
Brand Name:
Randall
Product Description:
Randall Beans
Company Announcement
Randall Foods, Inc. of Cincinnati, Ohio is recalling all its Randall-brand beans because of manufacturing deviations that may pose a potential health risk. The recall includes the following products:
Brand
Description
UPC
Batch/Lot Numbers
“Best By” Date
Randall
RANDALL GREAT NORTHERN BEANS 48OZ
070095000100
ALL
Prior to January 1 2025
Randall
RANDALL GREAT NORTHERN BEANS 24OZ
070095000117
ALL
Prior to January 1 2025
Randall
Randall
RANDALL GREAT NORTHERN BEANS 15.4OZ
RANDALL PINTO BEANS 48OZ
070095000131
070095000209
ALL
ALL
Prior to January 1 2025
Prior to January 1 2025
Randall
RANDALL PINTO BEANS 24OZ
070095000216
ALL
Prior to January 1 2025
Randall
RANDALL PINTO BEANS 15.4OZ
070095000230
ALL
Prior to January 1 2025
Randall
RANDALL MIXED BEANS 48OZ
070095000407
ALL
Prior to January 1 2025
Randall
RANDALL MIXED BEANS 24OZ
070095000414
ALL
Prior to January 1 2025
Randall
RANDALL MIXED BEANS 15.4OZ
070095000430
ALL
Prior to January 1 2025
Randall
RANDALL KIDNEY BEANS 48OZ
070095000308
ALL
Prior to January 1 2025
Randall
RANDALL KIDNEY BEANS 24OZ
070095000315
ALL
Prior to January 1 2025
Randall
RANDALL KIDNEY BEANS 15.4OZ
070095000339
ALL
Prior to January 1 2025
Randall
RANDALL NAVY BEANS 48OZ
070095000506
ALL
Prior to January 1 2025
Randall
RANDALL NAVY BEANS 15.4OZ
070095000537
ALL
Prior to January 1 2025
Randall
RANDALL BLACK BEANS 48OZ
070095000605
ALL
Prior to January 1 2025
Randall
RANDALL BLACK BEANS 24OZ
070095000612
ALL
Prior to January 1 2025
Randall
RANDALL BLACK BEANS 15.4OZ
070095000636
ALL
Prior to January 1 2025
Randall
RANDALL GARBANZO BEANS 24OZ
070095000711
ALL
Prior to January 1 2025
Randall
RANDALL GARBANZO BEANS 15.4OZ
070095000735
ALL
Prior to January 1 2025
Randall
RANDALL ULITMATE 4-BEAN MIX 48OZ
070095000902
ALL
Prior to January 1 2025
Randall
RANDALL ORGANIC GREAT NORTHERN BEANS 48OZ
070095005105
ALL
Prior to January 1 2025
The product is sold in 48oz, 24oz, and 15.4oz glass jars with tan labels with “Randall” at the label top. Approximately 1.6 million cases of affected products were distributed between March 1, 2019 and May 15, 2021 at retail locations in the following states: Alabama, Arkansas, Florida, Iowa, Illinois, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, North Carolina, New York, Ohio, Oklahoma, Pennsylvania, South Dakota, Tennessee, Texas, Virginia, Wisconsin, and West Virginia.
The manufacturing deviations included a nonfunctioning temperature indicating device raising the possibility that the product was not effectively processed. Processing at temperatures below a required temperature could create a condition that could lead to premature spoilage or food borne illness; however, there have been no illnesses reported. The company is issuing this voluntary recall as a precaution.
Consumers who have purchased jars of Randall-brand beans, regardless of the “Best By” date, should return them to the place of purchase for a full refund. Consumers with questions may contact the company between 9 am and 5 pm at 1-513-793-6525.
Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.
People who have consumed this product and who have a fever, isolated or accompanied by headaches, are invited to consult their doctor, notifying him of this consumption. Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.
FURTHER INFORMATION
▸ Packaging date 05/04/2021
▸ DLC – DDM 05/08/2021
▸ Packaging Trays filmed with the store label ¨Intermarché 26 270 Loriol-sur-Drôme¨ and expected regulatory notices.
▸ Start date / End of marketing From 04/05/2021 to 08/05/2021
FoodWorld 