Category Archives: Bacteria

USA – FDA Recall – Hummus – Listeria monocytogenes

FDAFDA

December 20, 2013 -Spokane Produce, Inc., of Spokane Washington is recalling approximately 59 lbs of Victor’s Sesame Hummus due to concerns about possible Listeria Monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.

The following product is subject to the voluntary recall:

  • 11oz labeled “Victor™ – Toasted Sesame Hummus” with UPC 6 09722 76501 5, best by 12/29/13.

The hummus was distributed to retail locations (Rosauers, Brewster Market, SuperOne) in Washington and Montana.

No illnesses have been reported in association with this recall.

Listeria Species were discovered during routine testing of the newly released product. The listeria test utilized is an indicator of several species of listeria and does not specifically indicate listeria monocytogenes.

Consumers who have purchased Victor™ – Toasted Sesame Hummus are urged not to eat it and to dispose of it or return it to the place of purchase for a full refund.

Ireland – FSAI Recall – E.coli VTEC in Raw Milk Cheese

FSAIfsai

Verocytotoxigenic Escherichia coli (VTEC) has been detected in several batches of gouda cheese produced by Kilshanny Farmhouse Cheese using raw milk.  The company has been ordered by the Department of Agriculture, Food and the Marine to withhold placing any further batches on the market. Consumers are advised not to eat the implicated cheese.

Ireland – FSAI – Recall – Smoked Salmon – Listeria monocytogenes

FSAIfsai

As a precautionary measure, Clarke’s Fish Exports Ltd. is recalling batches of the above farmed oak smoked salmon due to the detection of Listeria monocytogenes in some batches.  The affected smoked salmon was supplied to distributors, on-line customers and retail shops.  Clarke’s Organic Farmed Smoked Salmon is not affected by this recall.

 

USA – USDA Recall – Staphylococcus Enterotoxin – Pork Sausages

USDAEurofins Food Testing UK

Lee Bros. Foodservice Inc., a San Jose, Calif., establishment, is recalling 740 pounds of sausage products that may be contaminated with Staphylococcus aureus enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall: [View Label]

  • 16 oz packages of Lee’s Sandwiches brand Pork Sausages produced on 2/11/13 with an identifying code “042P” printed on the back of the package
  • 16 oz packages of Lee’s Sandwiches brand Pork and Chicken Sausages produced on 2/12/13 with an identifying code of “043PC” printed on the back of the package

Each package bears the establishment number “Est. 11041” inside the USDA Mark of Inspection. The products were sold at the wholesale and retail level in Arizona, California, Oklahoma, Nevada, Texas and online.

The problem was discovered by FSIS personnel during a food safety assessment. The inspector was reviewing processing records and found that the water level in the product may have been high enough to allow for the production of Staphylococcus aureus enterotoxin. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.

USA – Foster Farms Sickens 416 to Date

Food Poisoning BulletinSalmonella

Salmonella on Foster Farms chicken has sickened at least 416 people in 23 states, according to the latest update from the Centers for Disease Control and Prevention. The outbreak strains of Salmonella Heidelberg are resistant to several commonly prescribed antibiotics which may be a factor in the 40 percent  hospitalization rate for this outbreak, which is about twice the average.

The company has not issued a recall for the chicken and despite its plans to improve in October conditions at three plants associated with the outbreak, reports of illness continued through the end of November and perhaps beyond, according to the CDC.

Research – Retail Packed Chicken and Microorganisms

Food Safety News imagesCAYZ5I84

It won’t all harm you, but some of it might. That’s the caveat in the latest Consumer Reports analysis of tests on raw chicken breasts purchased at retailers nationwide. The analysis found that 97 percent of tested chicken breast samples “harbored bacteria that could make you sick.”

While it is true that the detected bacteria could cause infections if improperly handled, a smaller proportion has the potential to cause foodborne illness in the classic sense.

USA – Recall Meatballs – Listeria monocyotgenes

USDAEurofins Food Testing UK

E. & F. Inc., a St. Louis establishment, is recalling approximately 123
pounds of frozen, ready-to-eat meatballs due to possible contamination with
Listeria monocytogenes, the U.S. Department of Agriculture’s Food
Safety and Inspection Service (FSIS) announced today.

Research – High-Pressure Processing and Boiling Water Treatments for Reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus During Beef Jerky Processing

Science Direct

Beef jerky is a convenient, ready-to-eat meat product, but requires processing lethality steps to ensure the safety of the product. Previous outbreaks involving various jerky products have highlighted the risks associated with jerky and the importance of utilizing pathogen interventions during processing. In this study, two alternative interventions were evaluated for reducing pathogen populations during jerky processing. Results demonstrated that high pressure processing (HPP; two treatments of 550 MPa, 60 s) could produce significant (p < 0.05), but variable reductions (6.83 and 4.45 log10 CFU/strip) of Salmonella spp. and Escherichia coli O157:H7, respectively, on resulting beef jerky. HPP treatments, however, produced minor reductions (p < 0.05) of Gram-positive pathogens, resulting in reductions of 1.28 and 1.32 log10 CFU/strip of Listeria monocytogenes and Staphylococcus aureus, respectively. Alternatively, boiling water (100 ± 2 °C) treatments (20–30 s) used after marination and prior to dehydration, reduced Salmonella spp., E. coli O157:H7, L. monocytogenes, and S. aureus populations >5.0 log10 CFU/strip in resulting beef jerky. Thus, 20 or 30 s boiling water (100 ± 2 °C) treatments could be effective interventions for commercial jerky processors or home food preservers. Future validation of these processes in-plant could provide processors and regulators with alternative strategies for safe and shelf-stable jerky products.

Research – Effect of Temperatures on the Growth, Toxin Production, and Heat Resistance of Bacillus cereus in Cooked Rice

Mary Ann LeibertBacillus_cereus_01

Bacillus cereus is capable of producing enterotoxin and emetic toxin, and Bacillus foodborne illnesses occur due to the consumption of food contaminated with endospores. The objectives of this study were to investigate the growth and toxin production of B. cereus in cooked rice and to determine the effect of temperature on toxin destruction. Cooked rice inoculated with B. cereus was stored at 15, 25, 35, and 45°C or treated at 80, 90, and 100°C. The results indicated that emetic toxin was produced faster than enterotoxin (which was not detected below 15°C) at all the storage temperatures (15–45°C) during the first 72 h. Emetic toxin persisted at 100°C for 2 h, although enterotoxin was easily to be destroyed by this treatment within 15 min. In addition, B. cereus in cooked rice stored at a warm temperature for a period was not inactivated due to survival of the thermostable endospores. These data indicate that the contaminated cooked rice with B. cereus might present a potential risk to consumers. Results from this study may help enhance the safety of such food, and provide valuable and reliable information for risk assessment and management, associated with the problem of B. cereus in cooked rice.

Europe EFSA – EFSA Evaluates Molecular Typing Methods for Food-Borne Pathogens

EFSAimagesCAUH2MPP

Molecular typing methods are  laboratory techniques, such as whole genome sequencing, that enable the  classification and comparison of strains of disease-causing bacteria. EFSA’s  Panel on Biological Hazards (BIOHAZ) has reviewed the methods for typing the  food-borne pathogens Salmonella, Escherichia coli, Listeria and Campylobacter, and has evaluated the effectiveness of these methods for:

  • Detecting and  identifying food-borne outbreaks;
  • Estimating the  contribution of various sources to food-borne illnesses;
  • Predicting which  strains of food-borne pathogens may potentially cause epidemics.