Monthly Archives: March 2022

Research – Novel Salmonella Phage, vB_Sen_STGO-35-1, Characterization and Evaluation in Chicken Meat

Posted on March 20, 2022 by | Leave a comment

MDPI

Salmonellosis is one of the most frequently reported zoonotic foodborne diseases worldwide, and poultry is the most important reservoir of Salmonella enterica serovar Enteritidis. The use of lytic bacteriophages (phages) to reduce foodborne pathogens has emerged as a promising biocontrol intervention for Salmonella spp. Here, we describe and evaluate the newly isolated Salmonella phage STGO-35-1, including: (i) genomic and phenotypic characterization, (ii) an analysis of the reduction of Salmonella in chicken meat, and (iii) genome plasticity testing. Phage STGO-35-1 represents an unclassified siphovirus, with a length of 47,483 bp, a G + C content of 46.5%, a headful strategy of packaging, and a virulent lifestyle. Phage STGO-35-1 reduced S. Enteritidis counts in chicken meat by 2.5 orders of magnitude at 4 °C. We identified two receptor-binding proteins with affinity to LPS, and their encoding genes showed plasticity during an exposure assay. Phenotypic, proteomic, and genomic characteristics of STGO-35-1, as well as the Salmonella reduction in chicken meat, support the potential use of STGO-35-1 as a targeted biocontrol agent against S. Enteritidis in chicken meat. Additionally, computational analysis and a short exposure time assay allowed us to predict the plasticity of genes encoding putative receptor-binding proteins.

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Posted in Bacteriophage, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Technology

Research – Co-Occurrence of L. monocytogenes with Other Bacterial Genera and Bacterial Diversity on Cleaned Conveyor Surfaces in a Swine Slaughterhouse

Posted on March 20, 2022 by | Leave a comment

MDPI

Bacterial pathogens, such as Listeria monocytogenes, can show resistance to disinfection and persistence on working surfaces, permitting them to survive and contaminate food products. Persistence—a complex phenomenon involving interactions between many bacteria within a biofilm—is modulated by in situ characteristics. This study aimed to describe, in silico, the microbiota identified in a swine slaughterhouse after sanitation procedures to better understand the presence of L. monocytogenes on these surfaces. Molecular tools for characterization of microbial communities were used to assess the relative contribution of different bacteria resulting from this phenomenon, and the 16S rRNA sequencing method was used on samples from meat conveyor belt surfaces collected on four sampling visits to study the co-occurrence between L. monocytogenes and other bacteria. From the background microbiota, a total of six genera were found to be negatively correlated with Listeria spp., suggesting Listeria growth inhibition, competition, or at least an absence of shared habitats. Based on these results, a complete scenario of interactions of Listeria with components of background microbiota was established. This work contributes to identifying avenues that could prevent the growth and persistence of L. monocytogenes on food-processing surfaces. View Full-Text

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Research – Campylobacter jejuni vaccine candidate set for human trials

Posted on March 19, 2022 by | Leave a comment

Outbreak News Today

A potential vaccine developed by University of Guelph researchers to combat one of the main causes of bacterial diarrheal illness worldwide is set to be tested on people early this year.

Human clinical trials of a novel sugar-based vaccine will take place in 2022 at the Cincinnati Children’s Hospital Medical Center. The trials will be funded by the United States National Institutes of Health.

Dr. Mario Monteiro, a professor in the College of Engineering and Physical Sciences, hopes recent refinements to the vaccine in his lab following earlier phase one trials will improve its effectiveness against the Campylobacter jejuni bacterium.

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Posted in Campylobacter, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Research – Report on the equivalence between the disinfection of tools in slaughterhouses and cutting rooms with hot water, at a temperature not lower than 82 °C, and various alternative disinfection systems.

Posted on March 19, 2022 by | Leave a comment

AESAN

The different tools and utensils used in slaughterhouses and cutting rooms may lead to cross contamination if unsuitable cleaning and disinfecting procedures are used. In this regard, Regulation (EC) No. 853/2004 laying down specific hygiene rules for food of animal origin establishes that slaughterhouses and cutting rooms for ungulates as well as poultry and lagomorphs must have facilities for disinfecting

The Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has assessed several studies carried out in order to establish whether disinfection with four alternative systems may be considered equivalent to that conducted with water supplied at a temperature not less than 82 ºC.
After reviewing the studies, the AESAN Scientific Committee concludes that a notable effort has been made to demonstrate the equivalence of these systems. It is observed in these studies that the use of these compounds leads to reductions in the microorganisms studied which, under the testing conditions, appear to be similar to those obtained with the official method.
However, these studies have methodological limitations (number of repetitions, sampling plan, the microorganisms studied and method of analysis) which prevent establishing this equivalence.
Accordingly, the Committee makes a series of recommendations for conducting these studies: using swabs instead of contact slides; including the analysis of foodborne pathogenic microorganisms of interest in slaughterhouses; including detailed information on the disinfecting products used as well as the method of analysis; harmonising sampling and analysis procedures; guaranteeing the representativeness of the samples taken (it is suggested to take 5 samples per slaughterhouse per day-taken from at least 4 different locations-, using 4 different slaughterhouses in the study, during 5 non-consecutive days, uniformly distributed over a period of 3 months; that is to say, a total of 100 samples); ensuring that all samples analysed are acceptable based on the established criteria for mesophilic aerobes (0-10 cfu/cm2), enterobacteria (0-1 cfu/cm2), as well as the absence/cm2 for the pathogens Listeria monocytogenes and Salmonella.
Likewise, it is also recommended to draw up a sector-based Guide that, based on the recommendations made in this report, provides a detailed description of the protocol to be followed in order to demonstrate equivalence between the disinfection of tools in slaughterhouses and cutting rooms with hot water supplied at a temperature not less than 82 ºC and disinfection with alternative methods.

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Posted in cross contamination, Decontamination Microbial, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria monocytogenes, Mesophilic Aerobes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

France- Superior smoked cooked ham, sold by the cut – Listeria monocytogenes

Posted on March 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name unbranded (sold at the stand department with service)
  • Model names or references Superior smoked cooked ham, sold by the cut
  • Identification of products
    Lot
    product sold between 05/03/2022 and 08/03/2022
  • Packaging ham sold at the stand by the cut
  • Marketing start/end date From 05/03/2022 to 08/03/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark/
  • Geographic area of ​​sale Vesoul
  • Distributors Cora store in Vesoul

Practical information regarding the recall

  • Reason for recall Presence of listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

France – Superior cooked ham – Listeria monocytogenes

Posted on March 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Meats
  • Product brand name Unbranded
  • Model names or references Superior cooked ham
  • Identification of products
    Lot Dated
    421 Use-by date 03/19/2022
  • Marketing start/end date From 02/03/2022 to 15/03/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 12.080.001 CE
  • Geographic area of ​​sale Whole France
  • Distributors Intermarché Mauguio

Practical information regarding the recall

  • Reason for recall Non-compliant presence of listeria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

USA – Mystery Salmonella and Listeria Outbreaks sicken 75 in United States while infant formula kills 2

Posted on March 18, 2022 by | Leave a comment

Food Poison Journal

The Food and Drug Administration has posted an increase in the number of patients in an outbreak of Listeria monocytogenes infections as it continues investigations into three other outbreaks.

The new patient count in the Listeria outbreak is 16, up from 14 reported a week ago. As of March 16 the FDA had not determined the cause of the outbreak. The agency has initiated traceback efforts, but has not revealed what food or foods are involved in those activities.

The FDA has not revealed any demographic information on the Listeria patients and has not reported where they live.

In other outbreak news the FDA is investigating a new outbreak of Salmonella SaintPaul infections that has sickened 59 people. The agency announced the outbreak on March 16. As with the Listeria outbreak investigation, the FDA has not released any patient information for the Salmonella outbreak and has not reported where the patients live. Traceback efforts have begun, according to the FDA, but the agency did not report what food or foods are involved.

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Posted in CORE Investigation Table, Death, Decontamination Microbial, FDA, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning Death, Food Safety Management, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak

RASFF Alert – Mycotoxin – Alternaria Toxins –

Posted on March 18, 2022 by | Leave a comment

RASFF

Alternaria toxins in tomato paste from Italy in Germany

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Posted in Alternaria Toxin, food contamination, food handler, Food Hazard, 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, Mold Toxin, Mould Toxin, Mycotoxin, RASFF

UK – Food Standards Agency launches new five-year strategy

Posted on March 18, 2022 by | Leave a comment

FSA

The Food Standards Agency has today published its strategy for improving food over the next five years and recommitted to its mission of food you can trust.

The five-year strategy reflects the FSA’s greater responsibilities now that the UK is outside of the EU and takes into account growing public concern about health and climate change.

FSA Chair, Professor Susan Jebb, said:

“Two decades on from its inception, the FSA has developed a strong reputation for its work to ensure food is safe. This must continue. Now is also the right time for the FSA to contribute to wider government efforts to tackle diet-related disease and climate change, while keeping food affordable. Our five-year strategy signals our intention to work with partners and other stakeholders in the food system to achieve healthier and more sustainable food. Through all of this we will continue to uphold the interests of consumers so we can all enjoy food we can trust.”

FSA Chief Executive, Emily Miles, said:

“Leaving the EU has changed the FSA’s role. We have taken on new functions, like approving new types of food that come on sale here and setting rules for checks of imported food. Today the FSA therefore plays a more critical role than ever in supporting governments in England, Wales and Northern Ireland on matters relating to food. The strategy commits us to put consumer interests at the heart of our work so that food is safe and what it says it is as well as being healthier and more sustainable.”

The FSA’s new strategy sets out how, over the next five years, it will continue to lead the way on food safety and authenticity, so consumers can be confident that the food they buy is safe and what it says it is.

It also signals the FSA’s willingness to support governments to improve the health of the nation and to look after the planet.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

RASFF Alerts – Aflatoxin – Pistachios – Peanuts – Rice – Dried Figs – Mulberries – Basmati Brown Rice – Bombay Biryani Marsala – Melon Seeds –

Posted on March 18, 2022 by | Leave a comment

RASFF

Aflatoxins in pistachios from Iran in Belgium and Spain

RASFF

Aflatoxins in peanuts in shell from Egypt in Germany

RASFF

Presence of aflatoxins in chopped pistachios from Iran in Italy

RASFF

Aflatoxins over the limits in rice from Pakistan in Italy

RASFF

Aflatoxins in dried figs from Turkey in Belgium, Germany and Netherlands

RASFF

Aflatoxins in Argentine peanuts in the Netherlands

RASFF

Aflatoxin B1 and Ochratoxin A in Mulberries from Turkey in Austria, Belgium, Denmark, Greece, France, Germany, Italy, Netherlands, Spain, Sweden and Norway

RASFF

Aflatoxin B1 in super kernel basmati brown rice from Pakistan in the Netherlands

RASFF

Aflatoxin B1 in bombay biryani masala from Pakistan in the Netherlands and Spain

RASFF

Aflatoxins beyond the limits in rice from India in Italy

RASFF

Aflatoxins in melon seeds from India, via Belgium and via the Netherlands in Belgium, Germany, Czech Republic and Sweden

RASFF

Aflatoxins in Super basmati brown rice(husked rice) from Pakistan in the Netherlands

RASFF

Aflatoxin B1 in Pakistani Super basmati brown rice(husked rice) in the Netherlands

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Posted in Aflatoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Toxin