Category Archives: Bacillus

RASFF Alerts – Bacillus cereus – Spices – Vegan Cheese

Posted on August 4, 2023 by KSW | Leave a comment

Detection of bacillus cereus on spices from Spain in France

Bacillus cereus in organic substitute product for animal products (cheese) from Germany in Italy , Belgium and Austria

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 Research, 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, RASFF

France – GROUND CARAVIA 100 GRS – Bacillus cereus

Posted on August 1, 2023 by KSW | Leave a comment

Gov france

Identification information of the recalled product

Product category Feed
Product subcategory Herbs and spices
Product brand name THE PHENICIAN
Model names or references Lot 23040431 of LA PHENICIENNE brand
Identification of products

GTIN Batch Date

8412279152151 23040431 Date of minimum durability 30/04/2026
Storage temperature Product to be stored at room temperature
Geographic area of sale Whole France
Distributors CAP 2000 in TREMBLAY-EN-FRANCE (93290)

GTIN	Batch	Date
8412279152151	23040431	Date of minimum durability 30/04/2026

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin

Germany – PLESSEBLUE – alternative to blue cheese – Bacillus cereus

Posted on July 31, 2023 by KSW | Leave a comment

LMW

Alert type: Groceries

Date of first publication: 07/28/2023

Product name: PLESSEBLUE – alternative to blue cheese

Product images:

Cashewrella GmbH

Cashewrella GmbH

Manufacturer (distributor):

Cashewrella GmbH & Co. KG Tiefenbrunner Str. 1 37124 Rosdorf

Reason for warning:

Health hazard from Bacillus cereus

Packaging Unit: 170g

Durability: 07/30/2023

Lot identification: EAN: 4270001908735

Additional Information:

Bacillus cereus

The pathogen Bacillus cereus can produce toxins. In this case, its intake usually leads to sudden nausea and vomiting or diarrhea and abdominal cramps within a few hours. The symptoms usually subside on their own within a day. Babies, small children and the elderly in particular can develop more severe illnesses. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible Bacillus cereus poisoning. It makes no sense to seek preventive medical treatment without symptoms.

Manufacturer’s website:

https://www.cashewrella.de/

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lebensmittelwarnung

Research – Inactivation of foodborne and other pathogenic bacteria with pyrrolidine based fatty acid amide derivatives

Posted on July 29, 2023 by KSW | Leave a comment

Wiley Online

Abstract

Foodborne pathogens are a persistent threat to food and consumer safety. To mitigate outbreaks and contamination incited by these pathogens, the development of novel preventative safety controls and biorational inactivation measures are paramount. The objectives of this research were to evaluate the efficacy of pyrrolidine-based amide derivatives of decanoic (DEPY), lauric (LAPY), myristic (MYPY) and palmitic (PAPY) fatty acids for in-vitro inhibition and inactivation of various Gram-positive bacterial strains including Listeria monocytogenes (typically associated with foodborne illness), Bacillus subtilis, and Streptococcus mutans and Streptococcus sobrinus (both normally present in the oral cavity and involved with dental caries). Compared to no treatment (control), significant differences (P < 0.05) in the growth of Listeria strains were seen in-vitro with increased inhibition at higher amide concentrations (10,000–20,000 ppm). Furthermore, in-vitro growth inhibition of B. subtilis, S. sobrinus, and S. mutans was also observed with an effectiveness of LAPY>MYPY>PAPY>DEPY. In co-inoculation assays, LAPY treatment significantly reduced Listeria growth from 1.55 to >5.0 Log CFU/mL when a concentration range of 5 to 250 ppm was applied. Moreover, Listeria populations on pathogen-inoculated produce were significantly (P < 0.05) reduced from 0.51 to >3.00 Log CFU/g with greater inactivation on carrots compared to alfalfa, soybean, and pistachio. These results demonstrated the potential value of these FA amides against Gram-positive pathogenic bacteria. Biorational applications of antibacterial FA amides on fresh produce as a postharvest intervention process offers a great potential for enhancement of food safety.

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Posted in Bacillus, Bacillus Subtilis, Faecal Streptpcocci, Food Pathogen, Group B Streptococcus, Listeria, Pathogen, pathogenic

Netherlands -Vivera plant Tempeh 400 grams – Bacillus cereus

Posted on July 3, 2023 by KSW | Leave a comment

NVWA

Safety warning Vivera plant Tempeh 400 grams

Vivera warns against Vivera plant Tempeh 400 grams. The legal standard of the bacterium Bacillus cereus has been exceeded in the product. This bacteria can cause food poisoning. Do not eat this product.

See the Vivera website

Which product is it?

Vivera plant Tempeh 400 grams
Best before date: 6/22/2023
Sold at various supermarkets

Although the best before date has now passed, you may have kept the product in the freezer.

Yours sincerely

The Dutch Food and Consumer Product Safety Authority

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, NVWA

France sees a rise in outbreaks in 2021

Posted on June 20, 2023 by KSW | Leave a comment

Food Safety News

The number of outbreaks in France went up in 2021 but was still below 2018 and 2019 levels.

Figures from Santé publique France show there were 1,309 outbreaks affecting 11,056 people in 2021. A total of 512 people went to hospitals and 16 died.

Reported outbreaks rose from 1,010 in 2020 when figures were strongly impacted by the COVID-19 pandemic, according to officials.

For 327 incidents in 2021, a pathogen could be microbiologically confirmed in food or in at least one sick person per outbreak. A pathogen was suspected without microbiological confirmation for 734 outbreaks.

16 deaths in outbreaks
The most frequently microbiologically confirmed pathogen was Salmonella 147 times. It was mostly Salmonella Enteritidis, followed by monophasic Salmonella Typhimurium but the type was not known in 92 incidents. Confirmed Salmonella outbreaks were responsible for 935 patients and 166 hospitalizations.

Campylobacter caused 52 outbreaks with 178 patients and Bacillus cereus had 46 with 665 patients. Nineteen norovirus outbreaks sickened 493 and 11 histamine outbreaks affected 35 people.

Seven outbreaks were due to E. coli, six to Yersinia enterocolitica, four to Shiga toxin-producing E. coli (STEC), and one each because of Listeria monocytogenes, Clostridium botulinum, and Shigella.

The pathogen was identified in patients for 208 outbreaks, of which 143 were confirmed with Salmonella. Identification of the agent took place in food samples for 89 epidemics with 67 confirmed as Bacillus cereus, Staphylococcus aureus and Clostridium perfringens.

The top suspected pathogens based on epidemiological and clinical information, but not microbiologically confirmed, were the toxins Bacillus cereus, Staphylococcus aureus and Clostridium perfringens. For these three pathogens, 3,787 patients and 169 hospital trips were recorded.

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Posted in Bacillus, Bacillus cereus, Clostridium, Clostridium botulinum, Clostridium perfringens, E.coli, food bourne outbreak, Food Pathogen, foodborne outbreak, foodbourne outbreak, Norovirus, outbreak, Pathogen, pathogenic, Salmonella, STEC, Yersinia

Research – Bromine and Chlorine Disinfection of Cryptosporidium parvum Oocysts, Bacillus atrophaeus Spores, and MS2 Coliphage in Water

Posted on June 9, 2023 by KSW | Leave a comment

Pubs Acs Org

Abstract

Conventional water treatment practices utilizing chemical disinfection, especially chlorination, are considered generally effective in producing microbiologically safe drinking water. However, protozoan pathogens such as oocysts of Cryptosporidium parvum are very resistant to chlorine, which has led to consideration of alternative disinfectants for their control. Free bromine, HOBr, has not been evaluated extensively as an alternative halogen disinfectant for inactivation of Cryptosporidium parvum in drinking water or reclaimed water for non-potable uses. Bromine is a versatile disinfectant consisting of different chemical forms with persistent microbicidal efficacy under varied water quality conditions and is effective against a range of waterborne microbes of health concern. The objectives of this study are to (1) compare the efficacy of free bromine to free chlorine at similar concentrations (as milligrams per liter) for disinfection of Cryptosporidium parvum oocysts, Bacillus atrophaeus spores, and MS2 coliphage in a model buffered water and (2) evaluate the kinetics of inactivation of these microorganisms using appropriate disinfection models. Overall, at a target concentration of ∼5 mg/L, bromine averaged 0.6 log (73.8%) reductions of C. parvum oocyst infectivity after 300 min (CT: 1166 min·mg/L) and produced up to a 0.8 log reduction disinfectant activity. An ∼5.0 mg/L chlorine dose increased oocyst infectivity by only 0.4 log (64%) after 300 min (CT: 895 min·mg/L). Bacillus atrophaeus spores and MS2 coliphage treated with bromine and chlorine were reduced by 4 log₁₀ (99.99%) for both disinfectants over the duration of the experiments.