Listeria monocytogenes (1200 CFU/g) in pork sausage from Spain
Salmonella spp. (presence /25g) in frozen suckling pig racks from France
Salmonella Agona (presence /25g) in soya bean meal from Argentina
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Category Archives: Bacteria
Norway Two Products from Vietnam With High E.coli Counts
High count of Escherichia coli (>1500; 1400; 1200 CFU/g) in chilled basil leaves from Vietnam.
High count of Escherichia coli (30; >1500; 30 CFU/g) in chilled celery from Vietnam
Posted in Bacteria, E.coli, Eurofins Laboratories, Food Hygiene, Food Safety, Food Testing, Microbiology
Tagged food
US – Daycare Center 3 Children Sick with E.coli
KBIR reports, three children are in the hospital following an E. coli outbreakat a Cocke County daycare facility. According to the Tennessee Department of Health, three juveniles, all of whom attend the same daycare facility in Newport, were diagnosed with E. coli symptoms. The source of the bacteria is currently unknown, but managers of the facility are working with investigators, and the families of all children who attend the daycare have been contacted. State health department officials have not closed the facility, but are continuing to investigate the situation.
Posted in Bacteria, E.coli, E.coli O157, EHEC, Eurofins Laboratories, Food Illness, Food Poisoning, Food Safety, Foodborne Illness, Microbiology, outbreak, Pathogen
Tagged science
UK – Salmonella Control for Pigs
Animal nutrition specialists Optivite have launched a new salmonella control programme for pigs. The programme looks at meeting an overall need rather than looking at problems in isolation.
The programme includes:
1. Good bacterial control in feed and the intestine which helps the sow maintain a more positive intestinal microflora.
Preparing the sow is an important part of the programme. A piglets first contact with the outside environment is through the sow as birth involves the passing of the piglet from a sterile environment within the sow, through the birth canal and into the farrowing house where the Salmonella cell count will be much higher.
2. Enabling a successful continuity through the life cycle. It is important to ensure the protection of the baby pigs once they have lost the passive protection of their mothers’ milk.
Powerful water disinfectants can also be included in the drinking water as part of the programme to remove other potential sources of salmonella infection, especially in older systems where exposed header tanks may become contaminated.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Technology, Food Testing, Microbiology, Pathogen, Research, Salmonella
Tagged health
US Study – 50% Retail Chicken Contaminated with Faecal Matter
A study conducted by Physicians Committee for Responsible Medicine (PCRM)found that almost half of the chickens sold in supermarkets in the United States are contaminated with faeces.
The study looked at chickens produced by Pilgrim’s, Sanderson Farms, Perdue, and 22 other brands. The tests found that “48% of the chicken samples tested positive for faecal contamination, indicated by the presence of coliform bacteria commonly found in chicken dung.”
Chicken samples from every city and every grocery store chain tested positive. In Dallas, 100 percent of the chicken bought at the Kroger’s store tested positive for faecal matter. In Washington, D.C., 83 percent of the chicken bought at a Giant store and 67 percent of the chicken bought at a Safeway tested positive. Samples were also tested in Charleston, S.C., Milwaukee, Phoenix, Chicago, Denver, Houston, Miami, and San Diego.
Scientific Study on Salmonella Survival in High Sugar Low aW Candy
Survival of Salmonella in a high sugar, low water-activity, Peanut Butter Flavoured Candy Fondant
This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavoured candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of Salmonella after six and twelve months of storage. Fondant ingredients mixed with inoculated peanut butter at a starting temperature of 70 °C led to 2.2 and 2.9 log cfu reduction in level of surviving Salmonella after 10 and 20 min of mixing respectively. A lower mixing temperature (65 °C) resulted in 1.2 log cfu reduction at both 10 and 20 min. Flavoured fondant from both mixing temperatures were then stored at room temperature. During storage for up to 7 weeks, there was reduction in the level of surviving salmonellae by an average of 0.58 log cfu/week. The combination of heated mixing and storage for 5 weeks resulted in a 5-log reduction in the colony counts of salmonellae. In comparison, the average reduction of the inoculum in peanut butter was 0.45 log cfu per week totalling 3.16 log cfu after 7 weeks of storage. This study suggests that common candy industry mixing temperatures will not lead to a significant lethality of Salmonella in this product. Although the heated mixing followed by storage of flavoured fondant for five weeks at room temperature provided a 5-log reduction in Salmonella survival, there was a presence of Salmonella in samples for up to twelve months of room temperature storage. Therefore, the need for good sanitation practices exists.
New ‘More Dangerous’ Salmonella
UC Santa Barbara researchers have discovered Salmonella bacteria that are up to 100 times more capable of causing disease. Their findings may help prevent food poisoning outbreaks that continue to plague public health and the food industry.
Now that scientists know what to look for, they are developing methods to discriminate them from their less-virulent cousins. The researchers have been successful in forcing the bacteria to reveal their weapons in the laboratory — the first step in combating them.
USDA – Calzone Pizza – Listeria monocytogenes
Albie’s Foods, a Gaylord, Mich. establishment, is recalling approximately 311 pounds of pizza calzone products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The fully cooked, ready-to-eat, calzone products were produced on April 10, 2012, and then shipped to institutions in Indiana and Michigan.
The problem was discovered during routine FSIS testing. FSIS and the company have received no reports of illnesses associated with consumption of these products.
Salmonella From Rats Used for Pet Food
Along with reports of Salmonella infection outbreaks involving contact with chicks and ducks, tiny turtles and pet frogs, add 46 cases of Salmonella I 4,[5],12:i:- infection linked to handling rodents sold as food for pet reptiles and amphibians.
The Centers for Disease Control and Prevention, in its April 20 Morbidity and Mortality Weekly Report “Notes from the Field,” says 22 states are reporting the illnesses, and that the median age of those stricken is 11 years old. More than one third of those ill are younger than 5. At least 6 case patients have been hospitalised.
Posted in Bacteria, Eurofins Laboratories, Microbiology, Pathogen, Salmonella
Tagged animals
CIFA – Recall Salted Cured Fish – Clostridium botulinum
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the salted and cured fish product (fesikh) described below because it may be contaminated with Clostridium botulinum. Toxins produced by this bacteria may cause botulism, a life-threatening illness.
The affected product, whole fesikh mullet, was sold in clear vacuum-packaged bags of varying count and weight, bearing no code or date information.
This product was sold from Lotus Catering and Fine Food, 1960 Lawrence Ave. E, Toronto, ON, on or before April 17, 2012.
There have been 3 reported illnesses associated with the consumption of this product.
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