Author Archives: KSW

Research – Detection of Extended Spectrum ß-Lactamase-Producing Escherichia coli with Biofilm Formation from Chicken Meat in Istanbul

Posted on April 14, 2024 | Leave a comment

MDPI

Abstract

Antimicrobial resistance is one of the major public health problems worldwide. This study aimed to detect the presence of extended-spectrum β-lactamase-(ESBL-)producing Escherichia (E.) coli in chicken meat in Istanbul, Türkiye. Raw chicken meat samples (n = 208) were collected from different sale points and analyzed for ESBL-producing E. coli. In total, 101 (48.5%) isolates were confirmed as E. coli by PCR, of which 80/101 (79.2%) demonstrated multiple antibiotic resistance. Resistance against amoxicillin-clavulanic acid was most frequent (87.1%). Eighteen isolates (17.8%) demonstrated phenotypical ESBL resistance, as assessed by the double disc synergy test (DDST). Isolates were tested for the presence of β-lactamase genes and mobilized colistin-resistant genes. The blaTEM group was most frequently detected (97.02%), followed by blaCTX m (45.5%), blaSHV (9.9%), and blaOXA-2 (0.9%). However, mcr genes and blaNDM, blaKPC, blaVIM, and blaOXA-48 genes were not found in any isolate. E. coli strains were tested for biofilm formation in six different media [Nutrient broth, LB broth, Tryptone Soya broth (TSB), TSB containing 1% sucrose, TSB containing 0.6% yeast extract, and BHI]. Biofilm formation by E. coli isolates (44/101, 43.5%) was highest in TSB with 1% sucrose. It is worth noting that all biofilm-producing isolates were found to harbor the blaTEM-1 gene, which can indicate a high level of antibiotic resistance. This is the first report about ESBL-producing E. coli in poultry meat, the exposure of consumers in Istanbul metropolitan areas, and the ability of E. coli from this region to produce biofilms.

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Posted in Biofilm, E.coli, ESBL, Extended Spectrum B Lactamase, Food Microbiology Research, Research

Research – Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

Posted on April 13, 2024 | Leave a comment

BMC

Abstract

Background

Foodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana.

Methods

This study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples.

Results

Most of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free.

Conclusions

Microorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.

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Posted in food handler, Food Safety, Food Safety Management, food safety training, Hand Washing

Research – Food scientists develop framework to improve food quality and still kill pathogens

Posted on April 13, 2024 | Leave a comment

Phys Org

Food processors often use heat for pasteurization or sterilization to make food products safe by killing pathogens like salmonella and listeria, but high temperatures can degrade food quality. To ensure food safety, the industry sometimes relies on overly stringent standards that unnecessarily reduce , said Jennifer Acuff, assistant professor of food microbiology and safety for the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.

Focusing on low-moisture food products like powdered milk, Acuff and her team performed a study seeking a method that guarantees food safety while retaining the most vitamins, minerals and flavor depending on the food.

“This  encompassed microbiology, engineering, and statistics to provide the food industry with what we believe will be a tool to improve safety without compromising quality of their dried ,” Acuff said.

The process is not limited to low-moisture foods and may extend to other foods and processes, Acuff added.

Using data from a study on a harmless “surrogate” microorganism and a  called “bootstrapping,” the researchers developed a framework to provide food processors options within U.S. Food and Drug Administration guidelines.

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Posted in Food Microbiology Research, Food Safety, Food Safety Management, Research

Research – Concentration of foodborne viruses eluted from fresh and frozen produce: Applicability of ultrafiltration

Posted on April 13, 2024 | Leave a comment

Science Direct

Abstract

Foodborne illnesses involving raw and minimally processed foods are often caused by human noroviruses (HuNoV) and hepatitis A virus (HAV). Since food is contaminated usually with small numbers of virions, these must be eluted from the food surface and then concentrated for detection. The objective of this study was to optimize an ultrafiltration (UF) concentration method for HAV and HuNoVs present on various fresh and frozen produce. The detection range of the optimized method and its applicability to different food matrices was compared to the reference method ISO 15216-1:2017. Strawberry, raspberry, blackberry, lettuce, and green onion (25 g) were contaminated with HAV, HuNoV GI.7 and HuNoV GII.4 and then recovered therefrom by elution. A commercial benchtop UF device was used for the concentration step. Viral RNA was extracted and detected by RT-qPCR. From fresh strawberries, recovery of HAV loaded at 104 genome copies per sample was 30 ± 13 %, elution time had no significant impact, and UF membrane with an 80–100 kDa cut-off in combination with Tris-glycine elution buffer at pH 9.5 was found optimal. At lower copy numbers on fresh strawberry, at least 1 log lower numbers of HuNoV were detectable by the UF method (103 vs 104 GII.4 copies/sample and 101 vs 103 GI.7 copies/sample), while HAV was detected at 101 genome copies/sample by both methods. Except on raspberry, the UF method was usually equivalent to the ISO method regardless of the virus tested. The UF method makes rapid viral concentration possible, while supporting the filtration of large volume of sample. With fewer steps and shorter analysis time than the ISO method, this method could be suitable for routine analysis of viruses throughout the food production and surveillance chain.

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Posted in Food Microbiology Research, Food Virus, Hepatitis A, Hepatitis E, Norovirus, Research, Virus

Research – Biocontrol of multidrug resistant pathogens isolated from fish farms using silver nanoparticles combined with hydrogen peroxide insight to its modulatory effect

Posted on April 13, 2024 | Leave a comment

Nature

This study was divided into two parts. The first part involved the isolation, and detection of the prevalence and antimicrobial resistance profile of Aeromonas hydrophila, Pseudomonas aeruginosa, and Vibrio species from Nile tilapia fish and marine aquatic water. One hundred freshly dead Nile tilapia fish were collected from freshwater aquaculture fish farms located in Al-Abbassah district, Sharkia Governorate, and 100 samples of marine aquatic water were collected from fish farms in Port Said. The second part of the study focused on determining the in vitro inhibitory effect of dual-combination of AgNPs-H2O2 on bacterial growth and its down regulatory effect on crucial virulence factors using RT-PCR. The highest levels of A. hydrophila and P. aeruginosa were detected in 43%, and 34% of Nile tilapia fish samples, respectively. Meanwhile, the highest level of Vibrio species was found in 37% of marine water samples. Additionally, most of the isolated A. hydrophila, P. aeruginosa and Vibrio species exhibited a multi-drug resistance profile. The MIC and MBC results indicated a bactericidal effect of AgNPs-H2O2. Furthermore, a transcriptional modulation effect of AgNPs-H2O2 on the virulence-associated genes resulted in a significant down-regulation of aerA, exoU, and trh genes in A. hydrophila, P. aeruginosa, and Vibrio spp., respectively. The findings of this study suggest the effectiveness of AgNPs-H2O2 against drug resistant pathogens related to aquaculture.

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Posted in Aeromonas, antimicrobial resistance, Antimicrobials, Emerging Pathogen, Food Pathogen, Pathogen, pathogenic, Pseudomonas aeruginosa, Vibrio, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificus

Research – Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment

Posted on April 13, 2024 | Leave a comment

MDPI

Abstract

Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application in complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness in sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction and GC/MS analysis. Our findings showed that higher energy levels led to a greater bacterial reduction. IR85 was the most effective in reducing Coliforms and Enterobacteriaceae in non-homogenised samples, with a reduction ranging from −1.01 to >−2.99 and from −1.66 to −3.09 Log CFU/mL, respectively. IR60 and 70 showed no efficacy, while IR80 had intermediate but still satisfactory effect. IR85 notably affected volatile compounds, particularly increasing hexanal (from 0.08 to 4.21 ng g−1) and dimethyl sulphone (from 10.76 to 26.40 ng g−1), while IR80 better preserved the aroma profile. As a result, only IR80 was tested with homogenised raw milk, demonstrating significant bacterial reduction (from >2.39 to 3.06 Log CFU/mL for Coliforms and from 1.90 to >2.45 Log CFU/mL for Enterobacteriaceae) and maintaining the aroma profile quality.

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Posted in Coliforms, Enterobacteriaceae, Food Microbiology Research, Raw Milk, Raw Milk Butter, raw milk cheese, Raw Milk Cream, Raw Milk Goats Cheese, Research

Belgium – Product recall from Carrefour market Sint-Niklaas – Minced Pork -Salmonella

Posted on April 12, 2024 | Leave a comment

afsca

gehakt

In agreement with the FASFC, Carrefour market Sint-Niklaas ( August De Boeckstraat 9) is withdrawing “Gehakt (varken)” minced pork from sale and recalling it from consumers due to the possible presence of Salmonella.

Carrefour market Sint-Niklaas asks its customers not to consume this product and to return it to the point of sale where it was purchased and where it will be refunded.

Product Description

  • Product name: ground pork “Gehakt (varken)”
  • Best before date (DLC) (“Consume by”): 04/13/2024

–      Sales period: from 04/8/2024 to 04/11/2024

  • Nature of packaging: isomo tray with plastic film
  • Weight: variable

The product was distributed by :

Name of point of sale Street + number Postal 

code

 Municipality (city)
Carrefour market August De Boeckstraat 9 9100 Sint-Niklaas

For any further information , contact: Mr Nick Van Goethem

Telephone number: 0468/22.05.50

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Posted in afsca, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

France – Raw milk goat cheese – Listeria monocytogenes

Posted on April 12, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Milk and dairy products
Product brand name
LOIC CHUPIN
Model names or references
CHABIS AFFINE 180G NU (cut radius) – bar code: 3292992007144 MOTHAIS 180G NU (cut radius) – bar code: 3292992007137 AFFINE DU POITOU 180G SHELL – bar code 3292992007168
Product identification
GTIN Batch Date
3292992007137 66 / 68 / 69 / 70 / 74 Use-by date between 05/05/2024 and 05/13/2024
3292992007144 60 / 62 /63 / 70 / 73 / 76 / 81 / 87 Use-by date between 04/29/2024 and 05/26/2024
3292992007168 65 / 77 / 81 Use-by date between 05/04/2024 and 05/20/2024
Packaging
Naked in the cut department (HYPERMARCHE CORA AND SUPERMARCHE MATCH) for CHABIS AFFINE 180G NUDE in the cut department (HYPERMARCHE CORA AND SUPERMARCHE MATCH) for MOTHAIS on 180G sheet NU (cut department) In shell for AFFINE DU POITOU 180G SHELL – bar code 3292
Start/end date of marketing
From 03/14/2024 to 04/11/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 79.202.024 CE
Geographical sales area
Whole France
Distributors
PF CORA PF MATCH PF METRO LECLERC MONTEVRAIN

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes

France – 12-month boneless raw ham sold in the cut delicatessen section – Listeria monocytogenes

Posted on April 12, 2024 | Leave a comment

Gov France

Product category
Food
Product subcategory
Meats
Product brand name
unbranded
Model names or references
raw ham sold in the cut delicatessen section between 03/22/2023 and 04/12/2024
Product identification
Batch
raw ham sold in the delicatessen section
Packaging
sold in the cut charcuterie section
Start/end date of marketing
From 03/22/2024 to 04/11/2024
Storage temperature
Product to keep in the refrigerator
Geographical sales area
Intermarché Parentis-en-born
Distributors
Intermarché Parentis-en-born

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes

EU proposes change to Listeria in RTE food rules

Posted on April 12, 2024 | Leave a comment

Food Safety News

The European Commission has published long-awaited plans to update the rules around Listeria monocytogenes in ready-to-eat (RTE) foods.

The draft regulation removes a section about the absence of Listeria in 25-grams before food has left the immediate control of the food business operator who has produced it.

It now states that Listeria monocytogenes not detected in 25-grams should apply to all situations where foods are placed on the market during their shelf-life and for which the producing food business has not been able to demonstrate, to the satisfaction of the relevant authority, that the level of Listeria will not exceed the limit of 100 colony forming units per gram (CFU/g) throughout their shelf-life.

Comment period
To allow food businesses time to adapt their practices and procedures to the new requirement, the earliest the regulation will become applicable is January 2026. Comments on the proposals are open until May 8, 2024.

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Posted in EU2073, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk