enterotoxin producing Bacillus cereus (up to 7100 CFU/g) in cocoa powder for children from unknown origin, via Germany in Finland
Bacillus cereus in different varietes of pudding from Germany in Germany
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Category Archives: Bacillus cereus
RASFF Alerts – Bacillus cereus – Puddings – Cocoa Powder
Research – Microbiological Quality of Cooked Chicken: Results of Monitoring in England (2013 to 2017)
HIGHLIGHTS
- Routine microbiological monitoring of 2,721 samples was reviewed.
- Six samples (<1%) were unsatisfactory due to the levels of bacterial pathogens.
- Hygiene indicator bacteria were significantly higher in samples from catering.
- Port samples had significantly lower levels of hygiene indicators.
Research – The growth characteristics of Bacillus cereus in sake and during its manufacture.
Sake (Japanese rice wine) has been recognized as being low-risk in terms of its microbiological safety. However, a confirmation of the food safety aspects of sake based on scientific evidence is important for establishing consumer confidence, in part because consumer concerns regarding food safety have increased. The presence of Bacillus cereus spores in refined rice wine has been reported, and in light of consumers’ growing concern over food safety, the establishment of food and beverage safety is important for consumers’ reassurance. Herein, to confirm the microbiological safety of sake, we investigated the content and growth of B. cereus. We conducted a spore addition test to determine whether B. cereus spores grow during sake production, and we observed no growth or germination of B. cereus spores during the manufacturing process. We also observed that processes such as solid-liquid separation and filtration help remove the risk posed by B. cereus. We then conducted a survey to assess the density of B. cereus in various commercial sake products. We analyzed 162 samples of commercial sake and observed that 11 of the products had ≥1 CFU of living cells in 1 mL of sake (detection rate: 6.8%). There was no product in which ≥100 CFU/mL-sake of living cells was detected. Our findings confirmed that the density of these bacteria in sake is lower than that in other foods, and the probability of infection is very low. The emetic toxin produced by B. cereus was not detected in any of the sake samples. This is the first study based on experimental data demonstrating that B. cereus is not able to grow in sake or during the sake manufacturing process. We thus conclude that the safety risk of B. cereus in sake is negligible. Our findings indicate that Bacillus cereus is not a significant hazard in the sake brewing process, and they will contribute to the food hygiene management based on scientific evidence in sake breweries.
Research – Surveillance of foodborne disease outbreaks in China, 2003–2017
Foodborne disease remains a major public health problem worldwide. To understand the epidemiology and changes of foodborne disease in China, data reported to the National Foodborne Disease Outbreak Surveillance System during 2003–2017 were collected. A total of 19,517 outbreaks, which resulted in 235,754 illnesses, 107,470 hospitalizations, and 1,457 deaths, were reported in this period. Of the 13,307 outbreaks with known etiology, 31.8% of outbreaks were caused by poisonous mushrooms, followed by Vibrio parahaemolyticus (11.3%), saponin (8.0%), Salmonella (6.8%), nitrite (6.4%), pesticide (4.8%), Staphylococcus aureus (4.2%) and Bacillus cereus (3.0%). Among 18,955 outbreaks with reported setting, 46.6% were associated with food prepared in a household, followed by 22.5% with food prepared in a restaurant, and 18.4% prepared in a canteen. Of the 13,305 outbreaks associated with a single food category, fungi (mainly poisonous mushroom) were the most commonly implicated food category, followed by meats, vegetables, aquatic animals, condiments, poisonous plants (such as saponin, tung oil or seed, aconite) and grains (such as rice, noodle, rice noodle). Analysis of foodborne disease outbreaks can provide insight into the most important causative agents and sources of foodborne disease, and assist public health agencies determine the high-risk etiology and food pairs, specific points of contamination and settings to reduce foodborne disease illnesses.
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus
RASFF Alert – Bacillus cereus – Cooked Scorpions!
Bacillus cereus (5.58x10E10 CFU/g) in cooked whole scorpions (Mesobuthus martensii) from Thailand in Germany
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, food contamination, 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 Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, Poisoning, RASFF
Research – Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review
ABSTRACT
Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus.
HIGHLIGHTS
- Bacillus cereus has been associated with several foodborne outbreaks.
- Several germinants have been used to induce Bacillus cereus germination.
- Resistance of Bacillus cereus may depend on the germination method.
- Sporicidal effect of interventions can be maximized by hurdle technology.
RASFF Alerts – Bacillus cereus – Food Supplements
Bacillus cereus (up to 370 000 CFU/g) in and unauthorised irradiation of food supplement from Sweden in Finland
Bacillus cereus (up to 160 000 CFU/g) and unauthorised substance magnesium orotate in food supplement from Sweden in Finland
Bacillus cereus (between 49000 and 800000 CFU/g) in food supplement from Sweden in Finland
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Technology, Food Testing, microbial contamination, Microbiology, RASFF
Canada – Notice not to consume tempeh and vegan burger sold by the company Aux Vivres – Bacillus cereus
MAPAQ, in collaboration with the Food Inspection Division of the City of Montreal and the company Aux Vivres, located at 5333 avenue Casgrain, in Montreal , is warning the population not to consume the products indicated in the table below, because these foods are likely to contain the bacterium Bacillus cereus .
| Product name | Format | CUP | Lots targeted |
|---|---|---|---|
| “Maple-smoked tempeh” | 200g | 27932500455 | Units sold bearing the use-by date (“best before”) of September 8, 2020 |
| “Veggie burger” | 380g | 627932500158 | Units sold bearing the expiration date (“best before”) of August 13, 2020 |
* ADD A LOT OF PRODUCT on August 28, 2020 |
|||
| “Smoked onion tempeh” | 200g | 627932500752 | Units sold bearing the expiration date (“best before”) of September 22, 2020
* Units sold bearing the use-by date (“best before”) of September 29, 2020 |
The products that are the subject of this advisory were available for sale at several locations across the province . Tempehs were vacuum-packed in clear plastic wrap and sold refrigerated. The “veggie burger” was packaged in a clear plastic container with a white plastic lid and was sold refrigerated. The label includes, in addition to the proper name of the products, the words “AUX VIVRES”.
The operator is voluntarily recalling the products in question. He agreed with the MAPAQ and the Food Inspection Division of the City of Montreal to disseminate this notice as a precautionary measure. It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ to date.
People who have a unit of these products in their possession are therefore advised not to consume it. They must either return it to the establishment where they bought it or throw it away. Even if the products do not show any signs of spoilage or a suspicious odor, consuming them may represent a health risk. Symptoms of Bacillus cereus poisoning can occur between 1.5 and 5 hours after consuming the contaminated food and manifest as nausea and vomiting. However, they can also appear 8 to 16 hours after consuming the food. In this case, the main symptoms are nausea, abdominal cramps, diarrhea and sometimes vomiting. Usually, symptoms go away within 24 hours.
Additional information
Source:
Media relations
Communications
Department Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512
www.mapaq.gouv.qc.ca
Product (s)
Posted in Bacillus cereus, Bacteria, bacterial contamination, food contamination, 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 Testing, Food Toxin
RASFF Alert – Bacillus cereus – Paella
Posted in Bacillus cereus, Bacteria, Bacterial Toxin, food contamination, 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 Testing, Food Toxin, RASFF
Hong Kong – CFS announces results of targeted surveillance on Bacillus cereus and Clostridium perfringens in ready-to-eat food
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 17) announced the results of a recently completed targeted food surveillance project on Bacillus cereus and Clostridium perfringens in ready-to-eat food. None of the samples taken were found to be unsatisfactory, according to the Microbiological Guidelines for Food.
“A total of 300 samples of ready-to-eat food were collected from different retail outlets including online retailers and food factories for testing of Bacillus cereus and Clostridium perfringens this year. The samples included dim sum, rice, noodles, pastries, soya products, stewed meat and meat sauce,” a spokesman for the CFS said.
Bacillus cereus is commonly found in the environment. It can form spores which are able to resist heat and survive cooking temperatures. Bacillus cereus can produce different toxins causing two types of food poisoning, with emetic intoxication (causing vomiting) being caused by heat-stable toxins in food, and diarrhoeal being caused by ingestion of a large amount of Bacillus cereus that can produce toxins in the intestine. As the production of preserved bean curd requires fermentation, Bacillus cereus will multiply when production is not hygienic or storage is not proper.
Cooking heat can activate the germination of Clostridium perfringens spores, which survive in anaerobic conditions like inside internal cavities, rolls of meat, stuffed poultry, or gravies. The organism can then multiply in the area where the oxygen level is low. Cooling of food at ambient temperature for a long period also allows rapid multiplication of the bacterium. Hence, foods prepared in bulk, especially cooked meat, poultry dishes and juices, which are stored at ambient temperatures with a long cooling period after cooking are at high risk. In food poisoning caused by Clostridium perfringens, common symptoms include sudden abdominal pain, nausea and diarrhoea.
The spokesman reminded the trade and the public not to take the risk lightly. They should always maintain good personal and food hygiene to ensure food safety. When handling food that is not to be consumed immediately, keep it at a safe temperature (above 60 degrees Celsius or at 4 degrees C or below). Consume perishable prepackaged food and beverages promptly after opening or reheating and avoid prolonged storage at ambient temperatures. Reheat food thoroughly with the core temperature at 75 degrees C or above. If cooked foods are to be cooled, the trade should adopt measures to shorten the required cooling time to restrict the growth of Bacillus cereus and Clostridium perfringens in heat treated food. For example, install specific rapid chilling equipment, divide food into smaller portions and place it in shallow containers and in an ice bath. They should also closely monitor the refrigerator temperature and maintain a temperature log. Cross-contamination of food during cooling and storage should be prevented. The trade should also observe the Good Hygienic Practices in each stage of production to ensure safe and proper processing of the food and to comply with the limits stipulated in the Microbiological Guidelines for Food.
Ends/Friday, July 17, 2020
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