Category Archives: bacterial contamination

France – Terrine de saumon à l’aneth – Listeria monocytogenes

Posted on January 18, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Prepared meals and snacks
  • Product brand name Carrefour Market
  • Model names or references Salmon terrine with dill Carrefour Le Marché, 150G tray
  • Identification of products
    GTIN Lot Date
    3523680440920 2201301 Use-by date 21/01/2022
  • Packaging150G tray
  • Marketing start/end date From 05/01/2022 to 17/01/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 62,894,102 CE
  • Geographic area of ​​sale Whole France
  • Distributors Carrefour

Practical information regarding the recall

  • Reason for recall suspicion of bacteriological contamination
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in Bacteria, bacterial contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes

CPS – Funded Projects 2022 – Produce Cross Contamination in Dry Environments

Posted on January 9, 2022 by | Leave a comment

CPS

Cross-contamination risks in dry environments

Cross-contamination of fresh produce is a significant risk factor that can contaminate multiple batches of fresh produce and can result in a food safety outbreak. With extensive research, we have developed understanding of the risk factors that promote cross-contamination of fresh produce during wet handling and processing as well as developed tools and technologies to reduce these risk factors. However, there is a lack of knowledge of the risk factors for cross-contamination of fresh produce in a dry environment as well as technologies and tools to reduce these risks. This proposed research plan is aimed at: (a) addressing key gaps in knowledge for managing cross-contamination risks including identification of surface and surface conditions that promote transfer of microbes from a contaminated surface to fresh produce; (b) developing a quantitative risk model to evaluate cross-contamination risks for diverse food contact surfaces and (c) development and validation of novel sanitation technology using food grade light activated antimicrobials. Thus, this comprehensive research approach addresses gaps in knowledge and develop tools and technologies to reduce food safety risks. In addition, development of a novel sanitation technology will address key gaps in sanitation of dry environments for both organic compliant and conventional fresh produce industries.

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Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Research – Main Groups of Microorganisms of Relevance for Food Safety and Stability

Posted on January 6, 2022 by | Leave a comment

NCBI

Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. On the other hand, the growth and contamination of spoilage and pathogenic microorganisms is considered as one of the main causes to loss of foodstuff nowadays. Although technology, hygienic strategies, and traceability are important factors to prevent and delay microbial growth and contamination, food remains susceptible to spoilage and activity of pathogen microorganisms. Food loss by either spoilage or contaminated food affects food industry and consumers leading to economic losses and increased hospitalization costs. This chapter focuses on general aspects, characteristics, and importance of main microorganisms (bacteria, yeasts, molds, virus, and parasites) involved in food spoilage or contamination: known and recently discovered species; defects and alterations in foodstuff; most common food associated with each foodborne disease; resistance to thermal processing; occurrence in different countries; outbreaks; and associated symptoms.

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Posted in Bacteria, bacterial contamination, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, food safety training, Food Virus, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Mould/Mold, Parasite, Protozoan, Virus, Yeasts

Research – Effect of Direct Viral–Bacterial Interactions on the Removal of Norovirus From Lettuce

Posted on October 20, 2021 by | Leave a comment

Frontiers in Microbiology

Norovirus Food Safety kswfoodworld

Norovirus (NoV) is the main non-bacterial pathogen causing outbreaks of gastroenteritis and is considered to be the leading cause of foodborne illness. This study aims to determine whether lettuce-encapsulated bacteria can express histo-blood group antigen (HBGA)–like substances to bind to NoV and, if so, to explore its role in protecting NoV from disinfection practices. Fifteen bacterial strains (HBGA-SEBs) were isolated from the lettuce microbiome and studied as they were proved to have the ability to express HBGA-like substances through indirect ELISA detection. By using attachment assay, HBGA-SEBs showed great abilities in carrying NoVs regarding the evaluation of binding capacity, especially for the top four strains from genera Wautersiella, Sphingobacterium, and Brachybacterium, which could absorb more than 60% of free-flowing NoVs. Meanwhile, the direct viral–bacterial binding between HBGA-like substance-expressing bacteria (HBGA-SEB) and NoVs was observed by TEM. Subsequently, results of simulated environmental experiments showed that the binding of NoVs with HBGA-SEBs did have detrimental effects on NoV reduction, which were evident in short-time high-temperature treatment (90°C) and UV exposure. Finally, by considering the relative abundance of homologous microorganisms of HBGA-SEBs in the lettuce microbiome (ca. 36.49%) and the reduction of NoVs in the simulated environments, we suggested putting extra attention on the daily disinfection of foodborne-pathogen carriers to overcome the detrimental effects of direct viral–bacterial interactions on the reduction of NoVs.

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, Research, Virus

RASFF Alerts – Animal Feed – Microbial Contamination

Posted on July 16, 2021 by | Leave a comment

RASFF

Pet food with high number of bacteria, no labeling and defective closure from Austria in Germany and Romania

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Posted in Bacteria, bacterial contamination, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, Pet Food, Pet Food Testing, RASFF

Research – Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging.

Posted on April 25, 2021 by | Leave a comment

Journal of Food Protection

This study investigated the effectiveness of pulsed electric fields (PEF) treatment (19, 23, 30 kV/cm), pulsed UV light (PL) treatment (5 to 50 s; 1.04 J/cm 2 /s), and antimicrobial packaging (AP) treatment, either individually or combined, in inactivating bacteria and in maintaining the quality of fruit juices. Apple juice samples, inoculated with Escherichia coli K12 or native mold and yeast (M&Y), were treated by a bench scale PEF and/or PL processing systems and stored in glass jars with antimicrobial caps containing 10 µl of carvacrol (AP). The reduction in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments included PL (5 to 50 s; 1.04 J/cm 2 /s ), PEF (19, 23, 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments from 19 to 30 kV/cm (PEF19, PEF23, PEF30) achieved E. coli reduction by 2.0, 2.6 and 4.0 log CFU/ml, respectively; PL treatments for 10 to 50 seconds (PL10, PL20, PL30, PL40, PL50) achieved E. coli reduction by 0.45, 0.67, 0.76, 2.3, and 4.0 log CFU/ml, respectively. There were no significant (p>0.05) differences between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K12 populations to non-detectable levels (> 5 log reduction) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved over 5 log reduction of M&Y; however, juice samples subject to PEF+PL+AP treatment had lower M&Y counts (2.9 log) than samples subject to PEF+PL treatment (3.9 log) after 7 days. There were no significant (p > 0.05) differences in pH, acidity, total soluble solid contents among all samples after treatments. Increased PL treatment times reduced color a*, b* values, total phenolics and carotenoid contents. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization of juice products.

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Posted in antimicrobial resistance, Antimicrobials, Bacteria, bacterial contamination, E.coli, mold, Moulds, Yeasts

USA – Bacteria that causes Legionnaire’s disease found in N.J. prison water

Posted on April 6, 2021 by | Leave a comment

NJ.com

Legionella A

New Jersey officials have found a potentially deadly bacteria in the water at one of New Jersey’s largest prisons, according to a staff memo obtained by NJ Advance Media.

Legionella was detected in a medical building at Northern State Prison in Newark, according to the document, and staff have since moved inmates out of the affected area. The bacteria causes Legionnaire’s disease, a form of pneumonia especially dangerous for people with compromised immune systems,

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Posted in Bacteria, bacterial contamination, Contaminated water, Food Micro Blog, Food Microbiology Blog, Legionella, Legionnaires’ disease, microbial contamination, Microbiology, Water, water microbiology, Water Safety

RASFF Alert – Bacillus cereus Enterotoxin – Salad

Posted on January 29, 2021 by | Leave a comment

European Food Alerts

RASFF

Bacillus cereus enterotoxin (250000 CFU/g) in salad from Italy in Italy

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Posted in Bacillus cereus, Bacteria, bacterial contamination, Bacterial Toxin, Enterotoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin

Research – The presence of microbial contamination and biofilms at a beer can filling production line

Posted on January 14, 2021 by | Leave a comment

Journal of Food Protection

Contamination of beer arises in 50% of all events at the late stages of production, the filling area. Hereby, biofilms, being consortia of microorganisms embedded in a matrix composed of extracellular polymeric substances, play a critical role. To date, most studies have focused on the presence of (biofilm forming) microorganisms within this filling environment. Our aim was to characterize the microbial status as well as the presence of possible biofilms at a can filling line for beer by determining the presence of microorganisms and their associated matrix components (carbohydrates, proteins and extracellular DNA (eDNA)). Targeted qPCR confirmed the presence of microorganisms at ten sites during operation and three after cleaning (from 23 sites respectively). The evaluation of carbohydrates, eDNA and proteins showed that 16 sites were positive for at least one component during operation and four after cleaning. We identified one potential biofilm hotspot, namely the struts below the filler, harboring high loads of bacteria and yeast, eDNA, carbohydrates and proteins. The protein pattern was different than that of beer. This work deepens our understanding of biofilms and microorganisms found at the filling line of beer beverages at sites critical for production.

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Posted in bacterial contamination, Biofilm, Contaminated water, cross contamination, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research

Venezuela – Salmonella outbreak continues with close to 500 sick

Posted on January 13, 2021 by | Leave a comment

Food Safety News

About 500 people have fallen ill in a Salmonella outbreak in a Venezuelan state.

The Anzoatiguense Institute of Health (Saludanz) reported 480 people had tested positive for Salmonella, mostly from the El Carmen and San Cristóbal area of the Simón Bolívar municipality.

In mid-December 2020, the agency revealed 240 children and adults had been affected and seen at different health centers after a significant increase in salmonellosis during the previous month.

Investigations so far have pointed to contaminated water as the source of infection but officials have not ruled out a type of Brazilian sausage being behind some cases in the outbreak. They urged the public to buy food and water from hygienic places that comply with the necessary permits.

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Posted in bacterial contamination, Contaminated water, cross contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, microbial contamination, Salmonella, Water, water microbiology