As many as 58 children fell sick due to suspected food poisoning after having meal following the Republic Day function at a government school in Madhya Pradesh’s Rewa district, an official said on Friday.
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Author Archives: KSW
India – 58 School Children Fall Sick After Eating Meal On R-Day In Madhya Pradesh
Posted in Food Poisoning, Poisoning
USA – Natures Wonder Premium Bean Sprouts Recalled For Listeria
Natures Wonder Premium Bean Sprouts are being recalled for possible Listeria monocytogenes contamination. Because the recall notice was posted on the FDA’s Enforcement Reports page, not the regular recall page, there is no mention about whether or not any illnesses have been reported to date in connection with the consumption of this item. The recalling firm is Chang & Sons Enterprises of Whately, Massachusetts.
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 monocytogenes
USA -Hepatitis A has its eye on a ShopRite in Philly
The Philadelphia Department of Public Health has recently confirmed that a person who works at the ShopRite at Oxford and Levick, located at 6301 Oxford St, Philadelphia, has acute Hepatitis A. The store is aware of the situation and is working collaboratively with the Health Department.
No additional ill people have been reported and no other stores are affected. While the risk of Hepatitis A infection is very low, the Health Department recommends that people who handled raw beef or pork or ate undercooked beef or pork purchased from the store’s meat counter between January 4th, 2024 and January 21st, 2024 receive Hepatitis A vaccine as soon as possible.
Posted in food recall, Hepatitis A, product recall, Recall
Belgium – “Nem Chua” & “Nem Chua La Tam Ruot” from the brand ORIENTAL KITCHEN – Listeria monocytogenes – Staphylococcus aureus
Recall of Tam Y
Product: “Nem Chua” & “Nem Chua La Tam Ruot” from the brand ORIENTAL KITCHEN
Nature of the problem: presence of Listeria and Staphylococci
In agreement with the AFSCA, Tam Y is withdrawing the “Nem Chua” & “Nem Chua La Tam Ruot” products of the ORIENTAL KITCHEN brand from sale and recalling them from consumers due to the presence of Listeria and Staphylococci.
Tam Y asks its customers not to consume these products and to return them to the point of sale where they were purchased, where they will be refunded.
Product description:
– Product name: Nem Chua
– Brand: ORIENTAL KITCHEN
– Best before date (Best before): 01/28/2024
– Batch number: 01/28/2024
– Sales period: from 01/08/2024 to 01/26/2024
– Nature of packaging: net of 10 units.
– Weight: 300g
The product was distributed by Tam Y (Chaussée du Roi Albert 86, 4431 Loncin).
For any further information , contact:
Mr. Tran Huu Duc
Telephone number and email address: 0499611766 and tamy4447@gmail.com .
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Listeria, Listeria monocytogenes, Staphylococcal Toxin, Staphylococcus aureus
Research- Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking
Abstract
In this study, we investigate the role of microwave cooking in reducing mycotoxin contamination in plant-based food matrices, with a focus on veggie burgers (purchased and home-made) and their ingredients (soybean, potatoes, zucchini, carrots). Two different conditions were studied (Max–Min) that were 800 W for 60 s and 800 W for 90 s, respectively. The degradation patterns of aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins (FB1, FB2, FB3), trichothecenes (T2, HT2, ZEA), and ochratoxin A (OTA) were studied. The extraction procedures were conducted with the QuEChERS extraction, and the analyses were conducted with liquid chromatography–tandem mass spectrometry (LC-MS/MS). Principal component analysis (PCA) showed that degradation under microwave cooking varies considerably across different food matrices and cooking conditions. This study provides valuable insights into the degradation of mycotoxins during microwave cooking and underscores the need for more research in this area to ensure food safety.
France -HOT SPICY Chicken Filet’s – Listeria monocytogenes
Product category
Food
Product subcategory
Meats
Product brand name
ID’HALAL
Model names or references
BQ 1KG HOT SPICY CHICKEN ID’HAL S/AT
Product identification
GTIN Batch Date
3378740002293 4704533658 Use-by date 02/13/2024
Packaging
Modified atmosphere tray, 1 kg
Start/end date of marketing
From 01/09/2024 to 02/13/2024
Storage temperature
Product to keep in the refrigerator
Health mark
FR 56-222-002
Geographical sales area
Whole France
Distributors
AGRODIS ABO, AGROMA FRAIS, AL SIMA VERNET, ALFAZO TOULON, APRIBA LENS / ANTI G, ATG DISTRIBUTION, ATIMEX, BM SUPERMARCHE, BVBA JOUNES, DJAOU VIANDE HALAL, FRANCE VIANDE TRAD, FRANGO CONCEPT, FRANPRIX – MAMINA, GARGES DIS FRAIS.. .
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
France – ELABORATED PORK VEAL CREPINETTE – Salmonella
Product category
Food
Product subcategory
Meats
Product brand name
UNBRANDED
Model names or references
ELABORATED PORK VEAL CREPINETTE
Product identification
GTIN Batch Date
0211668000000 Packed on 01/17/2024 Use-by date 01/22/2024
Products List
Reminder.pdfAttachment
Packaging
Sold in trays of two units packaged in film
Start/end date of marketing
From 01/17/2024 to 01/22/2024
Storage temperature
Product to keep in the refrigerator
Further information
Sold in the self-service butcher section between 01/17/2024 and 01/22/2024
Geographical sales area
Leclerc Colmar
Distributors
Leclerc Colmar
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, Salmonella
Research – Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts
Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, Research
Research – Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat
Abstract
This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log10 colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken was <5 log10 CFU/g. Coliform growth in the untreated chicken reached over 5 log10 CFU/g following 7 days. In contrast, the coliform population of the HSSP-treated chicken did not reach 5 log10 CFU/g at 1% HSSP concentration; it was suppressed to <4 log10 CFU/g at 5% concentration. Listeria monocytogenes, which can grow at low temperatures, was inoculated into the chicken meat (5 log10 CFU/g) treated with alcohol, which was followed by HSSP. In the untreated chicken, L. monocytogenes increased to 9 log10 CFU/g even when refrigerated for 7 days. However, in the chicken treated with 5% HSSP, L. monocytogenes was suppressed to approximately 3 log10 CFU/g. These findings reveal that HSSP treatment is an effective method for disinfecting meat, inhibiting bacterial growth, and enhancing preservation.
Research -A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products
Abstract
A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in meat and meat products was performed, with the objective of appraising the intervention strategies deemed suitable for implementation along the food chain as well as their relative effectiveness. A systematic review retrieved 23 QRA models; most of them (87%) focused on ready-to-eat meat products and the majority (78%) also covered short supply chains (end processing/retail to consumption, or consumption only). The processing-to-table scope was the choice of models for processed meats such as chorizo, bulk-cooked meat, fermented sausage and dry-cured pork, in which the effects of processing were simulated. Sensitivity analysis demonstrated the importance of obtaining accurate estimates for lag time, growth rate and maximum microbial density, in particular when affected by growth inhibitors and lactic acid bacteria. In the case of deli meats, QRA models showed that delicatessen meats sliced at retail were associated with a higher risk of listeriosis than manufacture pre-packed deli meats. Many models converged on the fact that (1) controlling cold storage temperature led to greater reductions in the final risk than decreasing the time to consumption and, furthermore, that (2) lower numbers and less prevalence of L. monocytogenes at the end of processing were far more effective than keeping low temperatures and/or short times during retail and/or home storage. Therefore, future listeriosis QRA models for meat products should encompass a processing module in order to assess the intervention strategies that lead to lower numbers and prevalence, such as the use of bio-preservation and novel technologies. Future models should be built upon accurate microbial kinetic parameters, and should realistically represent cross-contamination events along the food chain.
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