Monthly Archives: January 2023

France – Smoked salmon tartare with black truffle – Listeria monocytogenes

Posted on January 3, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Fishery and aquaculture products
  • Product brand name Dom Petroff
  • Model names or reference ssmoked salmon tartare with black truffle
  • Identification of products
    GTIN Batch
    3019898384168 see attached document
  • Products List list_of_lots.pdfEnclosed
  • Marketing start/end date From 22/11/2022 to 29/12/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 49 267 007 CE
  • Geographic area of ​​sale Whole France
  • Distributors Monoprix, Leclerc, Galeries Lafayette

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 Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Listeria, Listeria monocytogenes

Research – Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

Posted on January 2, 2023 by | Leave a comment

MDPI

Abstract

The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 °C. Fish broth UHPH-treated at Ti = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics.

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

Research – Surveillance of Human Cases of Salmonellosis, Campylobacteriosis, Listeriosis, and Hepatitis A in Campania (Southern Italy): Seven-Year Monitoring (2013–2019)

Posted on January 2, 2023 by | Leave a comment

MDPI

Abstract

Foodborne infections cause illness and death every year worldwide. The aim of this study was to describe trends in 2013–2019 in the occurrence of human cases of salmonellosis, campylobacteriosis, listeriosis, and hepatitis A in the Campania region. Human case data were provided by the National Surveillance System of disease and were grouped by year, province, age group, and sex. Moreover, the number of people hospitalized was recorded. In the Campania region, the total number of confirmed human cases for the diseases investigated was 1924, with Hepatitis A and the Salmonellosis as the first most reported (1009 and 825 cases, respectively). The incidence rates of gastroenteritis under study were lower than those in Italy and European Union in the same period, with the exception of Hepatitis A whose incidence was higher than that recorded in Italy. Data on hospitalizations pointed out the onset of severe forms of infection also for listeriosis and campylobacteriosis, whose incidence was very low (27 and 63 cases, respectively). Unfortunately, no information on the foods implicated is available. Although probably underestimated, gastroenteritis due to foodborne agents still represents a burden in Campania, and continuous monitoring and implementation of the currently available regional surveillance system is required.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Research – Advances in science and risk assessment tools for Vibrio parahaemolyticus and V. vulnificus associated with seafood: meeting report

Posted on January 1, 2023 by | Leave a comment

WHO

Globally, the Vibrio parahaemolyticus and Vibrio vulnificus represent important human pathogens associated with the consumption of seafood. In response to the requests for scientific advice from Codex Committee on Food Hygiene (CCFH), risk assessments for the pathogens V. vulnificus, V. cholerae, V. parahaemolyticus and guidance on methods for the detection of Vibrio spp. with seafood have been conducted and published previously by JEMRA. In order to provide an update on the state-of-the-art advice regarding risk assessment for V. parahaemolyticus and V. vulnificus in seafood, an expert meeting was convened.

Several critical developments in the last decade were subsequently noted by the expert working group: 1) The emergence of highly pathogenic strains; 2) In response to climate change, there has been a significant geographical spread regarding when and where these seafood-associated Vibrio infections; 3) Demographic considerations are very important; 4) A range of new approaches for best practice; and 5) A range of new methods, such as those utilising genomics and satellite imagery. This report describes the output of that expert meeting.

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Posted in 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, Vibrio, Vibrio albensis, Vibrio alginolyticus, Vibrio cholera, vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificans, Vibrio vulnificus

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Happy New Year – Thanks for Following the Blog

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Posted on January 1, 2023 by in Uncategorized