Category Archives: Bacteria

Research – Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment


The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

What Are Common Food Poisoning Pathogen Incubation Periods?

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: cleanseparatecook, 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:

France – Plain raw vegetables sauce – Bacterial Contamination

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Soups, sauces and condiments
  • Product brand name Dilecta
  • Model names or references Natural raw vegetables sauce – 500ml bottle
  • Identification of products
    GTIN Date
    26020471 Date of minimum durability 07/26/2023
  • Packaging500ml plastic bottle
  • Marketing start/end date From 02/08/2022 to 31/08/2022
  • Storage temperature Product to be stored at room temperature
  • Geographic area of ​​sale Regions: Auvergne-Rhône-Alpes, Burgundy-Franche-Comté, Grand-Est, Hauts-de-France, Île-de-France, Normandy, New-Aquitaine, Occitanie, Provence-Alpes-Côte d’azur
  • Distributors ALDI

Practical information regarding the recall

  • Reason for recall Potential bacterial development and bottle swelling.
  • Risks incurred by the consumer Other biological contaminants

Denmark -Growth of bacteria in raspberry cake cream


Fynbo Foods A/S is recalling Fynbo Hindbær Cake Cream after finding bacterial growth in the product.

Recalled Foods , Published: August 31, 2022

Which food:
Fynbo Raspberry Cake Cream (see picture here )
Best before date: 17.11.2022
Batch number: 11.
EAN code: 5707446120013

Sold in:
Bilka, Føtex and Meny stores throughout the country.

Company that is recalling:
Fynbo Foods A/S, Sigenvej 9, 9760 Vrå

The company has detected microbial growth in glass with the cake cream. An analysis of the product showed a growth of bacteria.

Bacterial growth makes the product unsuitable as food.

Advice to consumers:
The Danish Food and Drug Administration advises consumers to return the product to the store where it was purchased, or to discard it.

New Zealand – Consumers urged not to eat illegal mussels


New Zealand Food Safety is urging consumers not to eat mussels being sold illegally at independent retailers or online.

The sale of imported mussels is carefully controlled to ensure they meet New Zealand’s food safety requirements. While mussels from Fiji may be brought into New Zealand for personal use, they cannot be sold.

Deputy director general Vincent Arbuckle says Fijian mussels have been removed from sale at some smaller retailers catering to Pacific Island communities, and online.

“As New Zealand Food Safety has not assessed Fiji’s growing, harvesting and processing controls for mussels we cannot be confident that the mussels don’t pose a food safety risk to consumers.”

The mussels are also known as: Nakai, Naakai, Nakaai, Kai, Batissa violacea and Fresh Water Mussels.

“It’s vital that mussels available to buy for members of the public are safe to eat. Knowing where the mussels you want to buy have come from can help reduce the risk of any potential health problems.

“Our message to people buying mussels is that if you are in any doubt, ask the retailer where the product has come from. If it is from Fiji, the mussels should not be for sale.”

Mussels are a higher risk food because of the way they feed, which increases the likelihood of contamination from bacteria, viruses, toxins and chemicals.

Microbial Biofilms at Meat-Processing Plant as Possible Places of Bacteria Survival


Biofilm of antibiotic resistant bacteria

Biofilm contamination in food production threatens food quality and safety, and causes bacterial infections. Study of food biofilms (BF) is of great importance. The taxonomic composition and structural organization of five foods BF taken in different workshops of a meat-processing plant (Moscow, RF) were studied. Samples were taken from the surface of technological equipment and premises. Metagenomic analysis showed both similarities in the presented microorganisms dominating in different samples, and unique families prevailing on certain objects were noted. The bacteria found belonged to 11 phyla (no archaea). The dominant ones were Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria. The greatest diversity was in BFs taken from the cutting table of raw material. Biofilms’ bacteria may be the cause of meat, fish and dairy products spoilage possible representatives include Pseudomonas, Flavobacterium, Arcobacter, Vagococcus, Chryseobacterium, Carnobacterium, etc.). Opportunistic human and animal pathogens (possible representatives include Arcobacter, Corynebacterium, Kocuria, etc.) were also found. Electron-microscopic studies of BF thin sections revealed the following: (1) the diversity of cell morphotypes specific to multispecies BFs; (2) morphological similarity of cells in BFs from different samples, micro-colonial growth; (3) age heterogeneity of cells within the same microcolony (vegetative and autolyzed cells, resting forms); (4) heterogeneity of the polymer matrix chemical nature according to ruthenium red staining.

Denmark – Risk of disease-causing bacteria in grilled sausages and cocktail sausages


Danish Crown is recalling grilled sausages and cocktail sausages, as there is a risk that they are not thoroughly cooked.

Recalled Foods , Published: August 11, 2022

Modified August 12, 2022

What foods

Steff Houlberg Hotdog 375 gr – Production date: 10-08-2022; Best before: 09-09-2022. Sold in Rema 1000

Salling Cocktail sausages 200 gr – Production date: 08-08-2022; Best before: 07-09-2022. Sold in Bilka and Føtex

Smart Cooking Cocktail sausages 200 gr – Production date: 08-08-2022; Best before: 07-09-2022. Sold in Netto

Company that revokes

Danish Crown Foods, ​Tulipvej 1, 8940 Randers


The company has established that it cannot be documented that the sausages have been thoroughly cooked.


There may be a risk of disease-causing bacteria in the products.

Advice for consumers

The Danish Food and Drug Administration advises consumers to return the sausages to the shop where they were bought, or to discard them.

Research – Microbial Consortium Associated with Crustacean Shells Composting


Soil microbes play an essential role in the biodegradation of crustacean shells, which is the process of sustainable bioconversion to chitin derivatives ultimately resulting in the promotion of plant growth properties. While a number of microorganisms with chitinolytic properties have been characterized, little is known about the microbial taxa that participate in this process either by active chitin degradation or by facilitation of this activity through nutritional cooperation and composting with the chitinolytic microorganisms. In this study, we evaluated the transformation of the soil microbiome triggered by close approximation to the green crab shell surface. Our data indicate that the microbial community associated with green crab shell matter undergoes significant specialized changes, which was reflected in a decreased fungal and bacterial Shannon diversity and evenness and in a dramatic alteration in the community composition. The relative abundance of several bacterial and fungal genera including bacteria FlavobacteriumClostridiumPseudomonas, and Sanguibacter and fungi MortierellaMycochlamys, and Talaromyces were increased with approximation to the shell surface. Association with the shell triggered significant changes in microbial cooperation that incorporate microorganisms that were previously reported to be involved in chitin degradation as well as ones with no reported chitinolytic activity. Our study indicates that the biodegradation of crab shells in soil incorporates a consortium of microorganisms that might provide a more efficient way for bioconversion. View Full-Text

Netherlands – Safety Warning Siu Loong Bun Pork & Cheese from Kung Fu


Amazing Oriental warns against Kung Fu’s Siu Loong Bun Pork & Cheese. An internal investigation has shown that the product contains microbacteria. Eating this product can pose a health hazard. Do not eat the product.

Siu Loong Bun Pork & Cheese

Product code: 69259
Brand: Kung Fu
Best before: 02/01/2023
Packing unit: 300g

An internal investigation has shown that the said product contains microbacteria. Consuming this product may pose a health hazard.

We would like to request that you return the mentioned product to one of the Amazing Oriental branches. You will of course receive the purchase amount back.

Research – Zoonotic Pathogens in Wildlife Traded in Markets for Human Consumption, Laos



We tested animals from wildlife trade sites in Laos for the presence of zoonotic pathogens. Leptospira spp. were the most frequently detected infectious agents, found in 20.1% of animals. Rickettsia typhi and R. felis were also detected. These findings suggest a substantial risk for exposure through handling and consumption of wild animal meat.

Consumption of wildlife meat drives emerging infectious diseases , often amplified by human encroachment into natural areas and changes in land use. Wildlife trade and consumption have been responsible for outbreaks of diseases such as HIV-1 , Ebola , and monkeypox and possibly for the coronavirus disease pandemic . Wildlife markets bring diverse species into contact, usually in dense and unsanitary conditions, enabling mixing, amplification, and transmission of pathogens among species, including humans . Small mammals host diverse pathogenic bacteria and viruses , but little investigation of endemic bacteria transmission has occurred. Determining pathogens present in traded wildlife is vital to guide appropriate measures to combat zoonotic diseases and document societal and environmental costs of wildlife trade.