A woman died and 144 people were injured after suffering food poisoning in Algeria earlier this week.
According to local reports, people have eaten sweets that are unfit for human consumption in the city of Magra, east of the country.
KSWFoodWorld
Category Archives: Antimicrobials
Algeria – Food poisoning leaves one dead, 144 injured in Algeria
Posted in Antimicrobials, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning
RASFF Alerts – Animal Feed – Salmonella – Fish Meal – Turkey Processed Protein – Rapeseed Meal
Salmonella in fish meal from Poland in Lithuania
Salmonella Muenster and Salmonella Rissen in turkey processed animal protein from Spain in Belgium
Salmonella spp. in rapeseed meal from Germany in Finland, Denmark and Sweden
Posted in Animal by Products, Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Antimicrobials, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, RASFF, Salmonella
Research – Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety
Abstract
Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.
Posted in Antimicrobials, Bacteriocin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Gram Negative Bacteria, Gram Positive, LAB, lactic acid bacteria, Lactobacillus, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic
Austrian firm in financial difficulty following a deadly Listeria outbreak
A company in Austria that was linked to a deadly Listeria outbreak earlier this year is in financial trouble.
AKV, an association to protect creditor rights recognized by Austrian authorities, deals with insolvency cases in courts.
It reported that Käserei Gloggnitz can no longer meet its payment obligations. Insolvency proceedings have been opened by the regional court in Wiener Neustadt. A hearing is planned for early February 2023.
The reasons for the insolvency position are unknown, according to AKV. So the impact of the Listeria monocytogenes incident on the company is unclear.
As part of the proceedings, it will have to be checked whether the dairy producer will be continued and restructured or if existing assets will be inventoried and valued.
Posted in Antimicrobials, Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Research – Microbiological Quality of Ready-to-Eat Salad Products Collected from Retail and Catering Settings in England during 2020 to 2021
ABSTRACT
Salad and other fresh produce were collected in England from retail and catering businesses during 2020 to 2021 and were tested for Salmonella, Shiga toxin–producing Escherichia coli (STEC), Listeria, Bacillus cereus, and E. coli. Of the 604 samples collected, 57% were from retail settings and 43% were from catering settings; 61% were either salad leaves or salad leaves mixed with other products.
Equal numbers of samples were prepacked or loose, and 50% were refrigerated at the time of sampling. Combining results for all microbiological parameters, 84% were interpreted as satisfactory, 12% were interpreted as borderline, and 4% were interpreted as unsatisfactory. One sample (prepacked leaves, cucumber, and tomato from a caterer) was categorized as unacceptable and potentially injurious because of detection of STEC O76; no STEC from human infections in the United Kingdom matched this isolate.
No Salmonella enterica was detected, but Listeria monocytogenes was recovered from 11 samples: 1 at 20 CFU/g and the remainder at <20 CFU/g. B. cereus was detected at borderline levels (103 to ≤105 CFU/g) in 9% of samples and at an unsatisfactory level (>105 CFU/g) in one sample. E. coli was detected in 3% of samples at borderline levels (20 to ≤102 CFU/g) and in 4% at unsatisfactory levels (>102 CFU/g).
There was a significant association between detection of L. monocytogenes and borderline or unsatisfactory levels of E. coli. There were no specific risk profiles associated with products with the higher levels of B. cereus, STEC, or Listeria, but elevated levels of E. coli were predominantly confined to loose products from the United Kingdom collected from caterers in summer or autumn 2021 and may have resulted from relaxation of COVID-19 restrictions. Among the L. monocytogenes isolates, only one matched those from human cases and was recovered from a prepacked mixed salad from a catering business in 2021. This isolate was the same strain as that responsible for a multicountry outbreak (2015 to 2018) associated with Hungarian-produced frozen sweet corn; no link to the outbreak food chain was established.
Posted in Antimicrobials, Bacillus, Bacillus cereus, Decontamination Microbial, 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, Salmonella, STEC, STEC E.coli
Research – Bacterial Attachment and Biofilm Formation on Antimicrobial Sealants and Stainless Steel Surfaces
Biofilms are highly resistant to external forces, especially chemicals. Hence, alternative control strategies, like antimicrobial substances, are forced. Antimicrobial surfaces can inhibit and reduce microbial adhesion to surfaces, preventing biofilm formation. Thus, this research aimed to investigate the bacterial attachment and biofilm formation on different sealants and stainless steel (SS) surfaces with or without antimicrobials on two Gram-positive biofilm forming bacterial strains. Antimicrobial surfaces were either incorporated or coated with anti-microbial, -fungal or/and bactericidal agents. Attachment (after 3 h) and early-stage biofilm formation (after 48 h) of Staphylococcus capitis (S. capitis) and Microbacterium lacticum (M. lacticum) onto different surfaces were assessed using the plate count method. In general, bacterial adhesion on sealants was lower compared to adhesion on SS, for surfaces with and without antimicrobials. Antimicrobial coatings on SS surfaces played a role in reducing early-stage biofilm formation for S. capitis, however, no effects were observed for M. lacticum. S. capitis adhesion and biofilm formation were reduced by 8% and 25%, respectively, on SS coated with an antimicrobial substance (SS_4_M), compared to the same surface without the antimicrobial coating (SS_4_control). Incorporation of both antifungicidal and bactericidal agents (S_5_FB) significantly reduced (p ≤ 0.05) early-stage biofilm formation of M. lacticum, compared to the other sealants incoportating either solely antifungal agents (S_2_F) or no active compound (S_control). Furthermore, the thickness of the coating layer correlated weakly with the antimicrobial effect. Hence, equipment manufacturers and food producers should carefully select antimicrobial surfaces as their effects on bacterial adhesion and early-stage biofilm formation depend on the active agent and bacterial species.
Posted in antimicrobial resistance, Antimicrobials, Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Uncategorized
UK – AMR in Campylobacter in UK chicken over the last 20 years
The Food Standards Agency (FSA) has published a report analysing 20 years of data on antimicrobial resistance (AMR) in Campylobacter from retail chicken in the UK.
The study aimed to assess any trends during this 20-year period and provides a baseline against which to evaluate future, hoped-for reductions in AMR.
AMR is when bacteria adapt to become resistant to the killing effects of antimicrobials, such as antibiotics. This resistance subsequently makes such infections in humans more difficult to treat using drugs. AMR can develop in any bacteria, including Campylobacter. Campylobacter is the main cause of bacterial food poisoning in the developed world and it is estimated that there are in excess of half a million cases annually in the UK.
The FSA’s Science lead in Microbiological Risk Assessment, Dr Paul Cook, said:
“While the data shows a marked increase in AMR in Campylobacter to certain antimicrobials, it is encouraging that there has been no significant increase in resistance since 2014.
“Any increase of AMR in Campylobacter is a concern and continued surveillance is essential. We will continue to carry out AMR surveillance in chicken and other meats and to monitor any long-term trends in resistance, while promoting good food hygiene practice to reduce exposure to AMR bacteria and protect consumer safety.”
Since its formation in 2000, the FSA has commissioned several UK-wide retail surveys and sampling studies that involved testing for Campylobacter in chicken. A significant proportion of the Campylobacter isolates detected were further tested to assess resistance to a range of antimicrobials.
Key findings from this report vary between the five main types of antimicrobial drugs included in the study. Resistance to quinolones (ciprofloxacin and nalidixic acid) and tetracycline was common in the most prevalent types of Campylobacter from chicken (Campylobacter jejuni and Campylobacter coli). In comparison, resistance to erythromycin and streptomycin was much rarer in the Campylobacter isolates examined. Gentamicin resistance was very rare.
There are effective ways for consumers to reduce exposure to AMR bacteria. This includes cleaning surfaces properly, cooking food thoroughly, chilling food at the correct temperature and handling food hygienically so it doesn’t cross contaminate other foods or surfaces. For any fruit or vegetables consumed raw, make sure they are washed thoroughly or peeled as this will help to remove any visible dirt or bacterial contamination.
For more information on AMR, including an ‘FSA Explains’ video, visit our dedicated AMR webpage. The research report is available on our research pages.
Posted in antimicrobial resistance, Antimicrobials, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, fsa, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Retailer Campylobacter Survey
Research – Fighting Foodborne Pathogens with Natural Antimicrobials
The food industry has now started exploring natural alternatives for preserving food to reduce the dependency on chemical preservatives, some of which are linked to obesity and metabolic syndrome. Specifically, natural antimicrobials produced by plants and microorganisms like bacteria and fungi can kill food-borne pathogens like Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes and Clostridium botulinum and also food spoilage bacteria like Brochothrix thermosphacta, Lactobacillus spp., Bacillus spp. and Weissella spp., among others. Foodborne pathogens and spoilage microbes pose a serious health concern for consumers and destroy the appearance, texture and sensory characteristics of the food, affecting the food industry and consumers alike.
Posted in Antibacterial, antifungal, Antimicrobials, Bacillus, Brochothrix thermosphacta, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Research
Research Paper Sunlight Parameters Influence the Survival and Decline of Salmonella and Escherichia coli in Water
The effect of variations in temperature, ultraviolet (UV) radiation, and sunlight intensity on generic Escherichia coli , E. coli O157:H7, Salmonella Newport and antibiotic resistant (ABR) variants of E. coli O157:H7 and S . Newport exposed to sunlight was evaluated. Bacterial strains suspended in sterile deionized water at a concentration of 8 log CFU/ml were exposed to sunlight on three different days for 180 min; control treatments were stored in the dark. The mean temperature of 30.08 and 26.57℃ on day 1 and 3 were significantly different (p<0.05). The UV intensity was significantly different on all three days and sunlight intensity significantly differed on day 3 (p<0.05). Bacterial population decline positively correlated with temperature, sunlight and UV intensity. Differences in bacterial population declines differed among specie, antibiotic resistance (ABR) profile and day of exposure. (p<0.05). On days 1 and 2, the populations of generic E. coli dropped below the limit of detection (1 log CFU/ml) while the % of live cells was 67% and 6.6% respectively. The artificial neural network model developed to predict bacterial survival under different environmental conditions suggested that Salmonella cells were more resistant than E. coli . The ABR strains had significantly higher viable cells after sunlight exposure (p<0.05). Sunlight exposed cells resuscitated in TSB varied in maximum population density and maximum growth rate based on bacterial species and presence of antibiotic resistance. Morphological changes such as viable but non-culturable (VBNC) state transition and filament formation was detected in sub-populations of sunlight exposed bacteria. Daily fluctuations in UV and sunlight intensity can result in significant variations in bacterial decline and recovery.
Posted in antimicrobial resistance, Antimicrobials, Contaminated water, Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, UV Microbiology, Water, water microbiology, Water Safety
USA – Warning Letter – Swan Brothers Dairy Inc
- Delivery Method:
- UPS Overnight
- Product:
- Food & Beverages
- Recipient:
-
Diane Williamson
-
President/Owner
- Swan Brothers Dairy Inc
-
938 E 5th StreetClaremore, OK 74017United States
- Issuing Office:
- Office of Human and Animal Food Operations West Division 3
-
United States
WARNING LETTER
CMS Case # 61934
January 28, 2022
Dear Ms. Williamson:
The United States Food and Drug Administration (FDA) conducted an inspection of your ready-to-eat (RTE) cheese manufacturing facility located at, 938 E 5th Street, Claremore, Oklahoma, from July 26, 2021 through July 30, 2021. In addition to manufacturing RTE cheese products, you also produce unpasteurized and pasteurized milk. Our inspection was initiated after Oklahoma Department of Agriculture, Food and Forestry (ODAFF) was notified of a report from Missouri Department of Health and Senior Services (MDHSS) which documented that an individual was hospitalized with listeriosis after purchasing and consuming raw cow’s milk from your firm. Subsequently, you conducted a voluntary recall of your unpasteurized milk and cheese products.
During our inspection of your facility, FDA investigators found serious violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule), Title 21, Code of Federal Regulations, Part 117 (21 CFR Part 117). During this inspection, FDA collected environmental samples (i.e., swabs) from various areas in your processing facility. FDA laboratory analysis of the environmental swabs found the presence of L. monocytogenes, a human pathogen, in your facility. At the conclusion of the inspection, the FDA investigators issued your facility a Form FDA 483 (FDA-483), Inspectional Observations.
Based on FDA’s inspectional findings, we have determined that your RTE cheese products manufactured in your facility are adulterated within the meaning of section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they were prepared, packed or held under insanitary conditions whereby they may have been contaminated with filth or rendered injurious to health. You can find the Act and FDA regulations through links on the FDA’s home page at http://www.fda.gov.External Link Disclaimer
On August 6, 2021, you submitted a Qualified Facility Attestation for Human Food Facility. Additionally, we received your written responses on August 20, 2021, August 24, 2021, and September 11, 2021, which describe your completed and planned corrective actions. After reviewing the inspectional findings and responses you provided, we are issuing this letter to advise you of FDA’s concerns and provide detailed information describing the findings at your facility.
FoodWorld 