Monthly Archives: January 2023

Research – An excimer lamp to provide far-ultraviolet C irradiation for dining-table disinfection.

Posted on January 9, 2023 by | Leave a comment

Nature.com

Abstract

Dining tables may present a risk to diners by transmitting bacteria and/or viruses. Currently, there is a lack of an environmental-friendly and convenient means to protect diners when they are sitting together. This investigation constructed far-UVC excimer lamps to disinfect dining-table surfaces. The lamps were mounted at different heights and orientations, and the irradiance on table surfaces was measured. The irradiation doses to obtain different inactivation efficiencies for Escherichia coli (E. coli) were provided. In addition, numerical modeling was conducted for irradiance and the resulting inactivation efficiency. The surface-to-surface (S2S) model was validated with the measured irradiance. The germicidal performance of far-UVC irradiation, the far-UVC doses to which diners were exposed, and the risk of exposure to the generated ozone were evaluated. The results revealed that an irradiation dose of 12.8 mJ/cm2 can disinfect 99.9% of E. coli on surfaces. By varying the lamp irradiance output, the number and positions of the lamps, the far-UVC irradiation can achieve a 3-log reduction for a dining duration of 5 min. Besides, the far-UVC lamp has a low damage risk to diners when achieving an effective inactivation rate. Moreover, there is virtually no ozone exposure risk in a mechanically ventilated dining hall.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Irradiation, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, UV Microbiology, UV-C

Research – Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat Escherichia coli O157:H7 in Meat

Posted on January 9, 2023 by | Leave a comment

MDPI

Abstract

Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. This work evaluated the ability of two antagonistic lactic acid bacteria (LAB) strains, Lactiplantibacillus plantarum CRL681 and Enterococcus mundtii CRL35, and their combination in order to inhibit EHEC in beef (ground and vacuum sealed meat discs) at 8 °C during 72 h. The effect of lower lactic acid (LA) concentrations was evaluated. Meat color was studied along with how LAB strains interfere with the adhesion of Escherichia coli to meat. The results indicated a bacteriostatic effect on EHEC cells when mixed LAB strains were inoculated. However, a bactericidal action due to a synergism between 0.6% LA and LAB occurred, producing undetectable pathogenic cells at 72 h. Color parameters (a*, b* and L*) did not vary in bioprotected meat discs, but they were significantly modified in ground meat after 24 h. In addition, LAB strains hindered EHEC adhesion to meat. The use of both LAB strains plus 0.6% LA, represents a novel, effective and ecofriendly strategy to inactivate EHEC in meat.

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Posted in EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, LAB, Lactobacillus, Lactobacillus plantarum, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli

Research – Kebabs with a side of Salmonella: Two outbreaks of Salmonella linked to kebab shops in Canberra, ACT

Posted on January 9, 2023 by | Leave a comment

1 Health

AbstractWe report two outbreaks of Salmonella associated with kebab shops in Canberra, Australian Capital Territory, detected through routine surveillance. The first consisted of 12 cases of Salmonella Agona, nine of whom reported eating chicken from the same kebab shop. The second consisted of two cases of Salmonella Virchow who both reported eating chicken from another (unrelated) kebab shop. Environmental investigations identified similar food safety issues at both businesses, includ-ing improper cleaning of kebab shaving equipment and serving cut rotisserie meat without further cooking. Environmental samples detected Salmonella genomically linked to the respective outbreak cases. These outbreaks highlight the importance of appropriate cleaning and sanitising of kebab shaving equipment and the use of a second cook step after kebab meat is shaved from the rotisserie.

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Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Ireland – EPA finds issues with Fermoy water supply – Cryptosporidium

Posted on January 9, 2023 by | Leave a comment

Irish Examiner

crypto

Cryptosporidium had been detected in the public water supply in Fermoy in November last year

The public water supply to the north Cork town of Fermoy could be at risk and placed on a list of water treatment plants needing corrective action, according to the State environmental watchdog.

The Environmental Protection Agency has warned Irish Water that Fermoy’s water treatment plant could be placed on its Remedial Action List which would require the utility to complete an action programme to address problems with the supply.

It follows an audit by EPA inspectors carried out on the facility last November to check if it was providing clean and wholesome water to households and businesses.

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Posted in Boil Water Notice, Contaminated water, Cryptosporidiosis, Cryptosporidium, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Parasite, Water, water microbiology, Water Safety

USA – Investigation Update on the Arcadia – Norovirus

Posted on January 9, 2023 by | Leave a comment

CDC

Cruise Line: P&O Cruises

Cruise Ship: Arcadia

Voyage Dates: December 29, 2022–January 3, 2023

Number of passengers who reported being ill during the voyage out of total number of passengers onboard: 84 of 1,986 (4.23%)

Number of crew who reported being ill during the voyage out of total number of crew onboard: 10 of 818 (1.22%)

Predominant symptoms: vomiting and diarrhea

Causative agent: norovirus

Actions: In response to the outbreak, P&O Cruises and the crew aboard the ship reported the following actions:

  • Increased cleaning and disinfection procedures according to the ship’s outbreak prevention and response plan
  • Collected stool specimens from passenger and/or crew gastrointestinal illness cases
  • Notified embarking guests of the situation onboard and encouraged illness reporting and good hand hygiene.

VSP is monitoring the ship’s outbreak response and sanitation procedures for the current voyage.

Note: The gastrointestinal illness cases reported are totals for the entire voyage and do not represent the number of active (symptomatic) gastrointestinal cases at any given port of call or at disembarkation.

Learn how passengers can protect themselves with these tips for healthy cruising.

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Posted in food bourne outbreak, Food Illness, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Norovirus, outbreak

Research – New role of small RNAs in Salmonella infections uncovered

Posted on January 9, 2023 by | Leave a comment

Science Daily

Salmonellaa

Salmonella are food-borne pathogens that infect millions of people a year. To do so, these bacteria depend on a complex network of genes and gene products that allow them to sense environmental conditions. In a new paper, researchers have investigated the role of small RNAs that help Salmonella express their virulence genes.

The bacteria infect humans by first invading the cells of the intestine using a needle-like structure, called a type 3 secretion system. This structure injects proteins directly into the cells, setting off a cascade of changes that cause inflammation, and ultimately cause diarrhea. The genes that encode this system, and other genes that are needed for invasion, are found on a region of DNA known as the Salmonella pathogenicity island 1.

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Posted in Microbiology, Salmonella, Pathogen, Food Microbiology, Food Micro Blog, Food Microbiology Blog, pathogenic, Food Pathogen, microbial contamination, Food Microbiology Testing, Microbiological Risk Assessment, Microbiology Investigations, Microbiology Risk, Microbial growth

France – Diced Smoked Trout – Listeria monocytogenes

Posted on January 9, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Smart price
  • Model names or references100g trays
  • Identification of products
    Batch Date
    002 ISL Use-by date 01/21/2023
  • Packaging 100g tray
  • Marketing start/end date From 04/01/2023 to 05/01/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 62.160.011
  • Geographic area of ​​sale Whole France
  • Distributors fresh – Big fresh – mon-marché.fr – BioFrais
  • List of points of sale Withdrawal-reminder_-_Dice_of_smoked_trout_-_05.01.2023.pdf

Practical information regarding the recall

  • Reason for recall Presence of listeria monocytogenes
  • 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 Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes

Research – Molecular Targets for Foodborne Pathogenic Bacteria Detection

Posted on January 9, 2023 by | Leave a comment

MDPI

Abstract

The detection of foodborne pathogenic bacteria currently relies on their ability to grow on chemically defined liquid and solid media, which is the essence of the classical microbiological approach. Such procedures are time-consuming and the quality of the result is affected by the selectivity of the media employed. Several alternative strategies based on the detection of molecular markers have been proposed. These markers may be cell constituents, may reside on the cell envelope or may be specific metabolites. Each marker provides specific advantages and, at the same time, suffers from specific limitations. The food matrix and chemical composition, as well as the accompanying microbiota, may also severely compromise detection. The aim of the present review article is to present and critically discuss all available information regarding the molecular targets that have been employed as markers for the detection of foodborne pathogens. Their strengths and limitations, as well as the proposed alleviation strategies, are presented, with particular emphasis on their applicability in real food systems and the challenges that are yet to be effectively addressed.

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Posted in Pathogen, Food Micro Blog, Food Microbiology Blog, pathogenic, Food Pathogen, Food Microbiology Research, Food Microbiology Testing, Microbiological Risk Assessment, Microbiology Investigations

Research – Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

Posted on January 8, 2023 by | Leave a comment

Journal of Food Protection

ABSTRACT

It is estimated that one in five cases of foodborne illnesses is acquired in the home. However, how pathogens move throughout a kitchen environment when consumers are preparing food is not well characterized. The purpose of this study was to determine the prevalence and degree of cross-contamination across a variety of kitchen surfaces during a consumer meal preparation event. Consumers (n = 371) prepared a meal consisting of turkey patties containing the bacteriophage MS2 as a tracer organism and a ready-to-eat lettuce salad. Half were shown a video on proper thermometer use before the trial. After meal preparation, environmental sampling and detection were performed to assess cross-contamination with MS2. For most surfaces, positivity did not exceed 20%, with the exception of spice containers, for which 48% of the samples showed evidence of MS2 cross-contamination. Spice containers also had the highest MS2 concentrations, at a mean exceeding 6 log viral genome equivalent copies per surface. The high level of MS2 on spice containers drove the significant differences between surfaces, suggesting the significance of spice containers as a vehicle for cross-contamination, despite the absence of previous reports to this effect. The thermometer safety intervention did not affect cross-contamination. The efficiency of MS2 transfer, when expressed as a percentage, was relatively low, ranging from an average of 0.002 to 0.07%. Quantitative risk assessment work using these data would aid in further understanding the significance of cross-contamination frequency and efficiency. Overall, these data will help create more targeted consumer messaging to better influence consumer cross-contamination behaviors.

HIGHLIGHTS
  • Forty-eight percent of spice containers sampled showed evidence of MS2 cross-contamination.
  • Spice containers had the highest MS2 concentrations across kitchen surfaces.
  • Spice containers may be a key vehicle for cross-contamination.
  • The thermometer safety intervention did not affect cross-contamination.
  • The efficiency of MS2 transfer was relatively low, ranging from 0.002 to 0.07%.

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

Research – Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production

Posted on January 8, 2023 by | Leave a comment

CPS

Summary

The goal of this project is to determine if the time between harvest and end use of romaine lettuce impacts E. coli O157:H7 pathogenicity and detectability resulting in increased health risk. Laboratory scale experiments with inoculated lettuce undergoing simulated harvest and cooling will be used to measure changes in E. coli O157:H7 stress tolerance and virulence. Input from industry partners including temperature data from commercial romaine harvesting and cooling, and details on supply chain logistics, will be combined with the laboratory scale experimental data and used to model risk associated with specific harvest and handling practices. The resulting quantitative tool will be publicly available and allow for growers and producers to determine any practices that should be implemented to reduce the potential for O157 transmission on romaine lettuce.

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Posted in Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk