Author Archives: KSW

Research – Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

Posted on January 6, 2024 | Leave a comment

MDPI

Abstract

The effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve aw ranging from 0.97 to 0.94 in ripened cheeses. Two selected autochthonous strains of Lacticaseibacillus casei 31 and 116 were used. In each elaboration, 8 batches were physicochemically and microbiologically evaluated throughout the ripening process. The aw and pH decreased during ripening to final values ranging from 0.944 to 0.972 aw and 5.0 to 5.3 pH, respectively. LAB was the only microbial group that increased throughout the ripening in high and low RH elaborations. In batches that were uninoculated with LAB strains, L. monocytogenes was either maintained at the initial inoculation level or showed a slight reduction by the end of the ripening process. However, in LAB-inoculated batches in the two elaborations, steady decreases of L. monocytogenes were observed throughout maturation. L. casei 31 alone or in combination with strain 116 provoked reductions of 2 to 4 log CFU/g in L. monocytogenes over 60 days of ripening, which could be enough as a strategy for biocontrol to deal with the usual contamination by L. monocytogenes during cheese processing.

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Posted in Food Microbiology Research, Food Technology, LAB, lactic acid bacteria, Lactobacillus, Listeria, Listeria in Cheese, Listeria monocytogenes, Raw Milk, raw milk cheese, Research

Research – Positive and negative aspects of bacteriophages and their immense role in the food chain

Posted on January 6, 2024 | Leave a comment

Nature

Abstract

Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently.

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Posted in Bacteriophage, Food Microbiology Research, Food Technology, Phage, Research, Technology

Research – Novel Methods for the Mitigation of Human Pathogens and Mycotoxin Contamination of High Value California Specialty Crops

Posted on January 6, 2024 | Leave a comment

ARS USDA

Successful execution of these Objectives will contribute to field by: improving our knowledge of how microbial populations can affect and impact food safety and public health and delineating how pathogens are transmitted and disseminated in and among plant crops allowing for future development of improved/alternate interventions and control strategies

(Objectives 1-4); developing novel intervention strategies using sustainable, natural fungicide alternatives that eliminate aflatoxigenic fungi; enhancing our knowledge regarding the prevalence of azole-resistant aspergilli with enhanced aflatoxin production

(Objective 5); and developing novel methods to control invasive insect pests and reducing the need for the use of radioisotopes for irradiation

(Objective 6). These Objectives, if successful, will allow growers to produce a safer food supply and reduce the use of toxic chemicals (pesticides) and enhance environmental quality.

Objective 1: Identify and characterize agricultural soils that suppress the persistence of the human pathogenic bacteria Salmonella enterica, Listeria monocytogenes and Escherichia coli O157:H7.

Objective 2: Examine the microbiomes, potential for human pathogen colonization, and effectiveness of biological control agents on lettuces grown in indoor vertical hydroponic systems.

Objective 3: Examine the effects of bacterial biocontrol candidate strains on population dynamics of black Aspergillus spp. on grapes and raisins.

Objective 4: Identification and utilization of antifungal metabolites from microbial sources as interventions. •

Sub-objective 4A: Identification of antifungal metabolites from candidate biocontrol bacteria collected from raisin grape vineyards. •

Sub-objective 4B: Isolation and characterization of bacteria with antifungal activities from pistachio orchards.

Objective 5: Development of resistance management augmenting fungal and mycotoxin elimination. •

Sub-objective 5A: Determine the prevalence of azole-resistant aspergilli (A. flavus, A. parasiticus) that produce increased levels of mycotoxins in California tree nut orchards. •

Sub-objective 5B: Develop new intervention strategies for the control of azole-resistant Aspergillus species utilizing natural products/derivatives as fungicide alternatives.

Objective 6: Investigate novel methods to address mycotoxin contamination of tree nuts through control of fungal and insect vectors. •

Sub-objective 6A: Evaluate X-ray based irradiation as an alternative to gamma irradiation for SIT. •

Sub-objective 6B: Investigate high pressure steam as a tool for orchard sanitation through destruction of overwintering NOW larvae in pistachio mummies.

Objective 7: The use of previously approved natural products as an accelerated chemical interventions strategy to inhibit food-associated mycotoxins, fungal pathogens, and their insect pest transmitters. •

Sub-objective 7A: Identify previously approved natural products that inhibit mycotoxins and fungal pathogens frequently found in food contaminations. •

Sub-objective 7B: Identify previously approved natural products that immunosuppress insect pests and increase their sensitivity to microbes.

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Posted in Aflatoxin, Aflatoxin B1, Alternaria Toxin, Animal Feed Aflatoxin, Animal Feed Mould Toxin, Aspergillus Toxin, Food Microbiology Research, Food Pathogen, Food Toxin, Fusarium Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, Pathogen, pathogenic, Research, Toxin

Research – Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Posted on January 6, 2024 | Leave a comment

MDPI

Abstract

The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with Listeria innocua, Escherichia coli O157:H7, or Salmonella enterica; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of L. innocua (3.65 log CFU/cm2 and 1.13 log CFU/cm2, respectively) (p < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of L. innocua. A significant reduction of L. innocua was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) (p < 0.05). Non-chlorinated water was also effective in significantly reducing the level of Salmonella enterica (p < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced Salmonella enterica levels from 4.45 log CFU/cm2 on cucumbers to below the detectable limit (0.16 log CFU/cm2). The highest reduction of Salmonella enterica from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). E. coli O157:H7, L. innocua, and Salmonella enterica levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water (p < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.

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Posted in E.coli O157, E.coli O157:H7, Food Microbiology Research, Food Technology, Hurdle Technology, Research, STEC, STEC E.coli, Technology

USA – California health officials issue public warning about Shemshad products because of botulism risk

Posted on January 5, 2024 | Leave a comment

Food Safety News

The California Department of Public Health is warning consumers not to eat Shemshad’s Mulberry Molasses and Mulberry Jam jarred food products because they were produced outside of the health department’s Cannery Program oversight, making them susceptible to contamination with Clostridium botulinum.

Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to serious illness and death.

There is concern that consumers may have the products in their homes because of their long shelf life.

Consumers that observe the product being offered for sale are encouraged to report the activity to the CDPH toll-free complaint line at 800-495-3232.

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Posted in Clostridium, Clostridium botulinum, 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, Poisoning

Switzerland – Public warning: STEC E.coli in Brique Sakura Cheese – No Ha

Posted on January 5, 2024 | Leave a comment

BLV

Manufacturer’s internal controls revealed the presence of E. coli bacteria

producing shiga toxins (STEC) in the product “BRIQUE SAKURA NO-HA

220 g” imported by the company Fromagerie Moléson SA. A health risk

may be excluded, the Federal Office for Food Safety and Business

Veterinarians (OSAV) recommends not consuming the product concerned.

Fromagerie Moléson SA immediately withdrew the product from sale and ordered a

reminder.

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Posted in BLV, 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, STEC, STEC E.coli

Norway – Barnegrøt – DEN SORTE OAT, from Tveter Gård Foredling AS is withdrawn from the market – Food Poisoning

Posted on January 5, 2024 | Leave a comment

Mattilsynet

Tveter Gård Foredling AS, withdraws all children’s porridge with the trade name DEN SORTE HAVRE due to suspicion of food poisoning. The products are sold at Meny stores throughout the country. 

Organic porridge.JPG

The consumer can throw away the product or return it to the store for a replacement.

The baby porridge is being withdrawn as a precautionary measure, following several reports of suspected food poisoning associated with the products. An important part of the assessment is that children and infants are a vulnerable group.

The following products are drawn: 

  • Getting used to solid food
  • Starter porridge natural 4 months
  • Oatmeal banana 6 months
  • Oatmeal apple 8 months
  • Overnight porridge 1-3 years

Batch/Lot no.: All

Best before date: All

Business that withdraws the item
Tveter Gård Foredling AS
Manufacturing business
Tveter Gård Foredling AS
Contact information
Tveter Gård Foredling AS, Johan Anstensrud, phone: 90 11 38 75 or Ingunn Anstensrud, phone: 95 20 35 75

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Mattilsynet, Poisoning

Italy – ORGANIC CORN FLOUR – Aflatoxin

Posted on January 5, 2024 | Leave a comment

Salute

Brand : AZIENDA AGRICOLA BIO FLORIDDIA

Name : ORGANIC CORN FLOUR

Reason for reporting : Recall due to chemical risk

Publication date : 5 January 2024

Documentation

Documentation

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

Korea – Food Poisoning Bacteria Detected in Orion’s Custard Snack; FDA Halts Sales, Orders Recall

Posted on January 5, 2024 | Leave a comment

Business Korea

The Food and Drug Administration announced on Jan. 3 that it is currently suspending sales and recalling the Orion food company’s popular “Custard” snack after detecting food poisoning bacteria in the product. Custard is considered to be one of Orion’s signature products alongside Choco Pies.

According to the FDA, Staphylococcus aureus, the detected bacterium, secretes toxins in food, causing symptoms like vomiting and diarrhea. A “non-compliant” judgment is issued if even one of five samples tests positive for this bacterium during inspections.

The manufacturing date of the affected product is Dec. 22, 2023, with an expiration date of June 21, 2024. The product is a 276 g package containing 12 snacks weighing 23 g each. It was found that a total of 1,318.2 kg of this product had been shipped from Orion’s 4th Cheongju factory.

An Orion representative stated, “We immediately took recall measures upon receiving the results of our self-administered quality inspection. Most of the products targeted for recall have already been collected, and we plan to complete the recall by tomorrow.”

출처 : Businesskorea(https://www.businesskorea.co.kr)

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Posted in Bacterial Toxin, FDA, 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, Staphylococcal Toxin, Staphylococcus aureus

USA – Investigations of Foodborne Illness Outbreaks

Posted on January 5, 2024 | Leave a comment

FDA

What’s New

  • For the outbreak of Salmonella Newport (ref# 1201) in a not yet identified food, the case count has increased from 44 to 45 cases.

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Posted in CORE Investigation Table, FDA, 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, Salmonella