Category Archives: Bacillus cereus

France – The Veggie log – lactofermented specialty with soy and almonds – Bacillus cereus

Posted on October 28, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Nuts and seeds
  • Product brand name Sojabio
  • Model names or references La buchette – Lactofermented soy and almond specialty Lot N° 262720 Best before 28/12/22
  • Identification of products
    GTIN Batch Date
    3576569100248 Lot number 262720 Use-by date 28/12/2022
  • PackagingPlastic tray 135g
  • Marketing start/end date From 07/10/2022 to 26/10/2022
  • Storage temperature Product to be stored in the refrigerator
  • Further informationLa Buchette 135g Batch No. 262720 Best before 28/12/22
  • Geographic area of ​​sale Whole France
  • Distributors Savoyard counter crossroads

Practical information regarding the recall

  • Reason for recall Presence of Bacillus cereus

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Posted in Bacillus cereus, 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 Testing, Food Toxin

France – Ground Ginger – Salmonella and Bacillus cereus

Posted on October 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name LEADER PRICE
  • Model names or references Small Ginger Powder jar
  • Identification of products
    GTIN Batch Date
    3760138824059 BATCH TA0311 Date of minimum durability 30/04/2024
  • Packaging SMALL PLASTIC JAR OF 45 GR
  • Marketing start/end date From 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: MARTINIQUE (972)
  • Distributors LEADER PRICE

Practical information regarding the recall

  • Reason for recall PRESENCE OF BACTERIA – SALMONELLA AND BACILLUS CEREUS
  • Risks incurred by the consumer Bacillus cereus
    Salmonella spp (causative agent of salmonellosis)

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Posted in Bacillus, Bacillus cereus, 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 Testing, Food Toxin, Salmonella

France – Ground Ginger – Salmonella and Bacillus cereus

Posted on October 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Herbs and spices
  • Product brand name The Good Spices of Mr Maurice
  • Model names or references Small jar of ground ginger
  • Identification of products
    GTIN Batch Date
    3760138824059 BATCH TA0311 Date of minimum durability 30/04/2024
  • Packaging SMALL PLASTIC JAR OF 45 GR
  • Marketing start/end dateFrom 08/08/2022 to 18/10/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Departments: GUADELOUPE (971), MARTINIQUE (972)
  • DistributorsCARREFOUR – SUPER U – LECLERC – O MARCHE – CASINO – DISCOUNT CENTER – COLIPRIX – ECOMARKET – CENTRALE EDOUARD – PROMOCASH
  • List of points of saleLIST_CLIENTS_POTENTIAL_POT_GINGEMBRE_-_AOUT_TO_OCTOBER_2022.pdf

Practical information regarding the recall

  • Reason for recall PRESENCE OF BACTERIA – SALMONELLA AND BACILLUS CEREUS
  • Risks incurred by the consumer Bacillus cereus
    Salmonella spp (causative agent of salmonellosis)

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Posted in Bacillus cereus, 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 Testing, Food Toxin, Salmonella, salmonellosis

RASFF Alert – Bacillus cereus – Fresh Spinach

Posted on September 30, 2022 by | Leave a comment

RASFF

Bacillus cereus (with diarrhoeic toxin-producing capacity) in fresh spinach from Italy in Germany

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Posted in Bacillus, Bacillus cereus, 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 Testing, Food Toxin, RASFF

What Are Common Food Poisoning Pathogen Incubation Periods?

Posted on September 21, 2022 by | Leave a comment

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

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Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, Bacterial Spores, Campylobacter, Clostridium, Clostridium botulinum, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Salmonella, Shigella, Staphylococcus aureus, Vibrio

RASFF Alerts – Bacillus cereus in Humus

Posted on September 16, 2022 by | Leave a comment

RASFF

Bacillus cereus in humus from Serbia in Slovenia

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Posted in Bacillus, Bacillus cereus, 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 Testing, Food Toxin, RASFF

Research – Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder

Posted on September 3, 2022 by | Leave a comment

MDPI

Abstract

Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from Capsicum annuum L. is significant during microbial quality analysis, with special attention on detection of potential pathogens. The results presented here describe the initial characterization of bacterial community structure in commercial chili powder samples. Our results demonstrate that, within the domain Bacteria, the most abundant family was Bacillaceae, with a relative abundance of 99% in 71.4% of chili powder samples, while 28.6% of samples showed an average relative abundance of 60% for the Enterobacteriaceae family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 104 to 106 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 102 to 105 cfu/g. Bacillus cereus sensu lato (s.l.) was observed at ca. ˂600 cfu/g, while the count for Enterobacteriaceae ranged from 103 to 106 cfu/g, Escherichia coli and Salmonella were not detected. Fungal and yeast counts ranged from 102 to 105 cfu/g. Further analysis of the opportunistic pathogens isolated, such as B. cereus s.l. and Kosakonia cowanii, using antibiotic-resistance profiles and toxinogenic characteristics, revealed the presence of extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs) in these organisms. These results extend our knowledge of bacterial diversity and the presence of opportunistic pathogens associated with Mexican chili powder and highlight the potential health risks posed by its use through the spread of antibiotic-resistance and the production of various toxins. Our findings may be useful in developing procedures for microbial control during chili powder production. View Full-Text

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Posted in Bacillus, Bacillus cereus, Decontamination Microbial, Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, fungi, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mould/Mold, Research, Yeasts

Sweden – Pasta meal behind 80 illnesses in Sweden – Staphylococcus/Bacillus

Posted on September 2, 2022 by | Leave a comment

Food Safety News

Around 80 people got food poisoning from a pasta meal at a soccer tournament this past month in Sweden.

An investigation into the incident in Gammelstad on Aug. 5 revealed people fell ill after eating spaghetti bolognese from a restaurant in the city of Luleå.

Testing of the bolognese left at the restaurant was found to be satisfactory. Samples were also taken in Gammelstad where serving took place. High levels of bacteria were detected in the pasta, plus the presence of toxins that can cause food poisoning. Food had been left at room temperature for some time after serving, which provided an opportunity for bacterial growth.

Bacillus cereus and Staphylococcus aureus were found in the pasta meal. Symptoms experienced by those sick matched what would be expected with such contamination.

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Posted in Bacillus, Bacillus cereus, Bacterial Toxin, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning, Staphylococcus aureus

Research – Bacillus cereus in Dairy Products and Production Plants

Posted on August 31, 2022 by | Leave a comment

MDPI

Abstract

Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment. View Full-Text

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Posted in Bacillus, Bacillus cereus, 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

Switzerland – Swiss outbreaks triple in 2021; illnesses also rise

Posted on July 16, 2022 by | Leave a comment

Food Safety News

The number of foodborne outbreaks almost tripled in Switzerland in 2021 compared to the year before.

This past year, 37 outbreaks were reported with 540 people sick and 40 hospitalized versus 13 outbreaks in 2020.

Officials at the Federal Food Safety and Veterinary Office said the increase could be random, it could be due to better reporting and data collection or it could show the food safety situation has gotten worse, possibly because of the COVID-19 pandemic and other challenges facing businesses.

The agent was unknown in 17 outbreaks but Salmonella caused seven, norovirus four, Campylobacter three, two were due to Bacillus cereus and one each because of Shiga toxin-producing E. coli, Clostridium perfringens and hepatitis E.

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Posted in Bacillus, Bacillus cereus, Campylobacter, Clostridium, Clostridium perfringens, E.coli, 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, Hepatitis E, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Salmonella, STEC, STEC E.coli