Category Archives: Bacterial Toxin

Research – Thermal Resistance of Single Strains of Shiga Toxin-Producing Escherichia coli O121:H19 and O157:H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity

Posted on October 5, 2020 by | Leave a comment

Journal of Food Protection

Pathogen thermal resistance studies on low-water activity foods (LWAF) use a variety of methods to inoculate food, as well as strategies to reduce water activity, which can influence thermal resistance observations. This study investigated effects of culture preparation method and osmolyte-induced water activity on thermal resistance of two Shiga toxin-producing Escherichia coli (STEC; O121:H19, O157:H7) challenged with isothermal conditions, determining D – and z -values for each isolate (56, 59, and 62 ° C). Tryptic Soy Broth (TSB) and Agar (lawn cultures) were compared. D -values of broth cultures were significantly and consistently larger than those of lawn cultures, and O121 was significantly more resistant than O157, but only at 56 ° C ( p < 0.05). To compare potential effects of water activity on STEC thermal resistance, cells were suspended in osmolyte solutions with varying water activity: high (TSB, a w 0.99), intermediate (61% glycerol or 26% NaCl, a w 0.75), and low (82% glycerol, a w 0.5). In most instances, STEC in high-water activity broth exhibited greater heat resistance compared to reduced-water activity solutions, except the glycerol intermediate-water activity solution (a w 0.75). Magnitudes varied with strain and temperature. The z -values of lawn cultures were significantly lower than those of broth cultures ( p < 0.05), but there were only some differences between high-a w and reduced-a w samples. There were no significant differences of z -values based on strain type. These results highlight that thermal resistance can be affected by culture preparation and that osmolyte-induced changes to water activity influence thermal inactivation of STEC by varying magnitudes. These results emphasize the challenges between extrapolating results from lab inactivation kinetic experiments to determine the inactivation of low water activity foods, especially those considered dry in nature.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, E.coli, E.coli O121, E.coli O157, E.coli O157:H7, Food Hygiene, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, microbial contamination, Microbiology, STEC, STEC E.coli

Research – Does Microwaving Deli Meats and Cold Cuts Make Them Safe?

Posted on October 1, 2020 by | Leave a comment

Food Poisoning Bulletin

A story currently making the rounds in the food safety world is that Chrissy Teigen, who is pregnant with her third child, says that microwaving cold cuts, which are a no-no for pregnant women, makes them safe to eat. Does microwaving deli meats and cold cuts make them safe to eat?

The short answer is it depends. But not the way Ms. Teigen describes it.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing

Italy – AZ. AGR. ARMANNI ANGELO – TREVIOLO (BG) – Raw Milk Cheese – Stracchino – STEC E.coli -eae

Posted on October 1, 2020 by | Leave a comment

MDS

Brand : AZ. AGR. ARMANNI ANGELO – TREVIOLO (BG)

Name : raw milk cheese – stracchino

Reason for reporting : Recall due to microbiological risk

Publication date : 30 September 2020

Documentation

Documentation

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Shigatoxin, STEC, STEC E.coli

Denmark – Denmark investigates Shigella outbreak with 40 sick

Posted on September 30, 2020 by | Leave a comment

Food Safety News

Shigella - kswfoodworld

Image CDC

More than 40 people are sick and almost a third have needed hospital treatment as part of a foodborne Shigella outbreak in Denmark.

From the end of August, 42 people have been registered with shigellosis in the country.

The outbreak is being investigated to try to pinpoint the source of infection and help stop it with experts doing final traceback investigations ahead of plans to reveal results next week.

From Aug. 25 to Sept. 10, 42 cases of shigellosis were reported to the Statens Serum Institut (SSI).

 

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiology, Shigatoxin, Shigella

Research – Lessons Learned from a Decade of Investigations of Shiga Toxin–Producing Escherichia coli Outbreaks Linked to Leafy Greens, United States and Canada

Posted on September 29, 2020 by | Leave a comment

CDC

Abstract

Shiga toxin–producing Escherichia coli (STEC) cause substantial and costly illnesses. Leafy greens are the second most common source of foodborne STEC O157 outbreaks. We examined STEC outbreaks linked to leafy greens during 2009–2018 in the United States and Canada. We identified 40 outbreaks, 1,212 illnesses, 77 cases of hemolytic uremic syndrome, and 8 deaths. More outbreaks were linked to romaine lettuce (54%) than to any other type of leafy green. More outbreaks occurred in the fall (45%) and spring (28%) than in other seasons. Barriers in epidemiologic and traceback investigations complicated identification of the ultimate outbreak source. Research on the seasonality of leafy green outbreaks and vulnerability to STEC contamination and bacterial survival dynamics by leafy green type are warranted. Improvements in traceability of leafy greens are also needed. Federal and state health partners, researchers, the leafy green industry, and retailers can work together on interventions to reduce STEC contamination.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Testing, Food Toxin, HUS, microbial contamination, Microbiology, STEC, STEC E.coli, STX 1, STX 2

Canada – Updated and Corrected Food Recall Warning – Provigo brand and Metro brand ground beef products recalled due to E. coli O157

Posted on September 29, 2020 by | Leave a comment

CFIA

Advisory details

Ottawa, September 28, 2020 – The food recall warning issued on September 27, 2020 has been updated to include additional product information. The food recall warning issued on September 27, 2020 has also been amended to correctly identify the affected products. The corrections for these products are marked by an asterisk (*). This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

JBS Food Canada ULC is recalling raw, fresh, lean ground beef due to possible E. coli O157 contamination. This product was further processed by other companies into raw ground beef products. Consumers should not consume the recalled products described below.

The following products have been sold exclusively at Provigo Hull, 1 du Plateau, Gatineau, Quebec and Metro (Marché Kelly), 910 Maloney boulevard east, Gatineau, Quebec.

Recalled product

Brand Product Size UPC Codes
Provigo Medium ground beef club pack Variable Starts with
0 213026		 All Best Before dates from 23.SE2020 up to and including 28.SE 2020 *
Provigo Medium ground beef Variable Starts with
0 214117		 All Best Before dates from 23.SE2020 up to and including 28.SE 2020
Provigo Lean ground beef club pack Variable Starts with
0 217334		 All Best Before dates from 23.SE2020 up to and including 28.SE 2020 *
Provigo Lean ground beef Variable Starts with
0 217331		 All Best Before dates from 23.SE2020 up to and including 28.SE 2020
Metro Lean ground beef Variable Starts with
0 201020		 All  « pkgd on » dates from 24.SE 2020 up to and including 26.SE 2020
Metro Lean ground beef fam. pack Variable Starts with
0 201710		 All  « pkgd on » dates from 24.SE 2020 up to and including 26.SE 2020

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with E. coli O157 may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea. In severe cases of illness, some people may have seizures or strokes, need blood transfusions and kidney dialysis or live with permanent kidney damage. In severe cases of illness, people may die.

Background

This recall was triggered by the company. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Related alerts

2020-09-27 – Provigo brand ground beef products recalled due to E. coli O157

Product photos

Printer ready version of photos

  • Provigo - Medium ground beef club pack
  • Provigo - Medium ground beef
  • Provigo - Lean ground beef club pack
  • Provigo - Lean ground beef
  • Provigo - Lean ground beef - Nutrition facts
  • Provigo - Medium ground beef - Nutrition facts
  • Metro - Lean ground beef
  • Metro - Lean ground beef fam. pack

Public enquiries and media

Public enquiries
Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca
Media relations
Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, CFIA, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, STEC, STEC E.coli

Russia – Six botulism deaths in Volgograd in first half of 2020

Posted on September 28, 2020 by | Leave a comment

Outbreak News Today

Officials in the Volgograd region in Southern Russia have reported 60 botulism cases in the first half of 2020.

Of the sixty cases, six fatalities were reported.

About 200 people suffer from this severe disease affecting the central nervous system in the region every year. Now the inhabitants of the region are actively engaged in the preparation of homemade canned food for the winter.

This has prompted the Office of Rospotrebnadzor in the Volgograd region to put some restrictions.

Experts advise against buying pickles on the street and homemade smoked meats. Housewives should not reduce the amount of salt and vinegar or shorten cooking time during home preservation.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, Clostridium botulinum, Death, food contamination, food death, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Testing, Food Toxin

Canada – Érablière Godbout brand “Sauce spaghetti” recalled due to potential presence of dangerous bacteria – Clostridium botulinum

Posted on September 28, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, September 27, 2020 – Érablière Godbout is recalling Érablière Godbout brand “Sauce spaghetti” from the marketplace because it may permit the growth of Clostridium botulinum. Consumers should not consume the recalled products described below.

Recalled product

Brand Product Size UPC Codes
Érablière Godbout “Sauce spaghetti“ 500 mL None All units where the label does not mention “Keep Refrigerated”
Érablière Godbout “Sauce spaghetti“ 1 L None All units where the label does not mention “Keep Refrigerated”

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled but can still make you sick.

Symptoms in adults can include facial paralysis or loss of facial expression, unreactive or fixed pupils, difficulty swallowing, drooping eyelids, blurred or double vision, difficulty speaking or including slurred speech, and a change in sound of voice, including hoarseness.

Symptoms of foodborne botulism in children can include difficulty swallowing, slurred speech, generalized weakness and paralysis. In all cases, botulism does not cause a fever. In severe cases of illness, people may die.

Background

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Érablière Godbout – "Sauce spaghetti" (label)
  • Érablière Godbout – "Sauce spaghetti" (ingredients)

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, CFIA, Clostridium botulinum, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin

Canada – Provigo brand ground beef products recalled due to E. coli O157

Posted on September 28, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, September 27, 2020 – JBS Food Canada is recalling Provigo brand ground beef products from the marketplace due to possible E. coli O157 contamination. Consumers should not consume the recalled products described below.

The following products have been sold at Provigo Hull, 1 du Plateau, Gatineau, Quebec.

Recalled product

Brand Product Size UPC Codes
Provigo Medium ground beef club pack Variable Starts with 0 213026 All packages bearing Best Before 16.SE2020 or 17.SE2020 or 18.SE2020
Provigo Lean ground beef fresh club pack Variable Starts with 0 217334 All packages bearing Best Before 16.SE2020 or 17.SE2020 or 18.SE2020

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with E. coli O157 may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea. In severe cases of illness, some people may have seizures or strokes, need blood transfusions and kidney dialysis or live with permanent kidney damage. In severe cases of illness, people may die.

Background

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Provigo – Lean ground beef fresh club pack
  • Provigo – Medium ground beef club pack

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, CIFA, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli

Research – Association between Shiga Toxin–Producing Escherichia coli O157:H7 stx Gene Subtype and Disease Severity, England, 2009–2019

Posted on September 27, 2020 by | Leave a comment

CDC

Abstract

Signs and symptoms of Shiga toxin–producing Escherichia coli (STEC) serogroup O157:H7 infection range from mild gastrointestinal to bloody diarrhea and hemolytic uremic syndrome (HUS). We assessed the association between Shiga toxin gene (stx) subtype and disease severity for »3,000 patients with STEC O157:H7 in England during 2009–2019. Odds of bloody diarrhea, HUS, or both, were significantly higher for patients infected with STEC O157:H7 possessing stx2a only or stx2a combined with other stx subtypes. Odds of severe signs/symptoms were significantly higher for isolates encoding stx2a only and belonging to sublineage Ic and lineage I/II than for those encoding stx2a only and belonging to sublineage IIb, indicating that stx2a is not the only driver causing HUS. Strains of STEC O157:H7 that had stx1a were also significantly more associated with severe disease than strains with stx2c only. This finding confounds public health risk assessment algorithms based on detection of stx2 as a predictor of severe disease.

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Posted in Bacteria, bacterial contamination, Bacterial Infections, Bacterial Toxin, E.coli, E.coli O157, E.coli O157:H7, eae, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, pathogenic, Shigatoxin, STEC, STEC E.coli, STX 1, STX 2