Category Archives: Decontamination Microbial

Czech Republic – Tudlee Budapest spread – Microbial Contamination


Illustrative photo #5

Illustrative photo #9

Place of inspection:
Hodonín ( Dvořákova 4054/10, 695 01 Hodonín )
ID: 26178541
Food group: Cold food Other cold food

Tudlee Budapest spread
Category: Dangerous foods
Invalid parameter:

changes caused by microbial activity
content appearance

The packaging of the product was swollen, it was obvious that fermentation was taking place – bubbles were visible in the product. Food is not considered safe if it shows signs of spoilage. 

Unsuitable storage temperatures of this product were not detected during the inspection, the food did not have an expired use-by date.

Expiration date: 20/12/2022
Packaging: plastic tub with sealed printed foil and label
Quantity of the product in the package: 120 g
Producer: GASTRO-MENU EXPRESS as, Konská 199, 739 61 Třinec
Date of sample collection: 13/12/2022
Reference number: 23-000054-SZPI-CZ
The sample was detected by the official control of the State Agricultural and Food Inspection.

Research – Zoonoses, foodborne outbreaks and antimicrobial resistance guidance for reporting 2022 data



This technical report of the European Food Safety Authority (EFSA) presents the guidance to reporting European Union (EU) Member States and non‐Member States in data transmission using extensible markup language (XML) data transfer covering the reporting of isolate‐based quantitative antimicrobial resistance data, as well as reporting of prevalence data on zoonoses and microbiological agents and contaminants in food, foodborne outbreak data, animal population data and disease status data. For data collection purposes, EFSA has created the Data Collection Framework (DCF) application. The present report provides data dictionaries to guide the reporting of information deriving from 2022 under the framework of Directive 2003/99/EC, Regulation (EU) 2017/625, Commission Implementing Regulation (EU) 2019/627 and Commission Implementing Decision (EU) 2020/1729. The objective is to explain in detail the individual data elements that are included in the EFSA data models to be used for XML data transmission through the DCF. In particular, the data elements to be reported are explained, including information about the data type, a reference to the list of allowed terms and any additional business rule or requirement that may apply.

Research – Manual for reporting on zoonoses and zoonotic agents, within the framework of Directive 2003/99/EC, and on some other pathogenic microbiological agents for information derived from the year 2022



This reporting manual provides guidance to European Union (EU) Member States (MSs) for reporting on zoonoses and zoonotic agents in animals, food and feed under the framework of Directive 2003/99/EC, Regulation (EU) 2017/625, Commission Implementing Regulation (EU) 2019/627 and of Commission Delegated Regulation (EU) 2018/772 and also on the reporting of other pathogenic microbiological agents or contaminants in food. The objective of this manual is to harmonise and streamline reporting by MSs to ensure that the data collected are relevant and comparable for analysis at the EU level. This manual covers all the zoonoses and zoonotic agents included under the current data collection system run by the European Food Safety Authority (EFSA). Detailed instructions are provided on the reporting of data in tables and information in text forms. The instructions given relate to the description of the sampling and monitoring schemes applied by the MSs, as well as the monitoring results. Special reference is made to data elements which allow trend watching over time and the analysis of sources of zoonotic agents at the EU level. This manual is specifically aimed at guiding the reporting of information deriving from the year 2022.

Argentina – What is Shigella: The criminal ‘rotten meat’ bacterium

Urgente 24

Such as urgent 24 As reported, the Municipality of Berazategui made official two deaths from salmonella and shigella batteries after eating offal and other types of meat in poor condition. The subjects aged 49 and 36, without pre-existing diseases, had acute diarrheal symptoms, which required admission to intensive care with mechanical ventilation, but “died in hospital on January 12 and 17.”

As for the shigella bacterium or bacillary dysentery, it is transmitted by the fecal-oral route, just like salmonella , or by direct contact with infected people. It is endemic in tropical climates, with a higher incidence in summer, in addition to generally presenting in institutions such as nursing homes and schools due to lack of hygiene measures or contagion through food and water.

Research – Microbiological safety of aged meat



The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.


Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue



Depending on the interpretation of the European Union (EU) regulations, even marginally visibly contaminated poultry carcasses could be rejected for human consumption due to food safety concerns. However, it is not clear if small contaminations actually increase the already present bacterial load of carcasses to such an extent that the risk for the consumers is seriously elevated. Therefore, the additional contribution to the total microbial load on carcasses by a small but still visible contamination with feces, grains from the crop, and drops of bile and grease from the slaughter line was determined using a Monte Carlo simulation. The bacterial counts (total aerobic plate count, EnterobacteriaceaeEscherichia coli, and Campylobacter spp.) were obtained from the literature and used as input for the Monte Carlo model with 50,000 iterations for each simulation. The Monte Carlo simulation revealed that the presence of minute spots of feces, bile, crop content, and slaughter line grease do not lead to a substantial increase of the already existing biological hazards present on the carcasses and should thus be considered a matter of quality rather than food safety.

Research – Antimicrobial and Antibiofilm Effect of Commonly Used Disinfectants on Salmonella Infantis Isolates



Salmonella enterica subsp. enterica serovar Infantis is the most prevalent serovar in broilers and broiler meat in the European Union. The aim of our study was to test the biofilm formation and antimicrobial effect of disinfectants on genetically characterized S. Infantis isolates from poultry, food, and humans. For the biofilm formation under various temperature conditions (8 °C, 20 °C, and 28 °C) and incubation times (72 h and 168 h), the crystal violet staining method was used. The evaluation of the in vitro antimicrobial effect of Ecocid® S, ethanol, and hydrogen peroxide was determined using the broth microdilution method. The antibiofilm effect of subinhibitory concentration (1/8 MIC) of disinfectants was then tested on S. Infantis 323/19 strain that had the highest biofilm formation potential. Our results showed that the biofilm formation was strain-specific; however, it was higher at 20 °C and prolonged incubation time. Moreover, strains carrying a pESI plasmid showed higher biofilm formation potential. The antibiofilm potential of disinfectants on S. Infantis 323/19 strain at 20 °C was effective after a shorter incubation time. As shown in our study, more effective precautionary measures should be implemented to ensure biofilm prevention and removal in order to control the S. Infantis occurrence.

Malta – Nearly 800 reported cases of food poisoning in 2022

Times of Malta

Just over 780 people were reported to have suffered from food poisoning last year, nearly 300 more than the numbers reported in pre-pandemic years, according to official statistics.

In 2022, a total of 781 food poisoning cases were reported to the health authorities, a major increase from the 486 registered in 2019.

The figure last year includes 357 people impacted by 71 outbreaks, up from the 232 people involved in 63 outbreaks of food poisoning in 2019.

The most common food-borne bacteria are Salmonella and Campylobacter, according to the list provided showing the food and water-borne diseases reported by the local health authorities.

Research UK – FSA annual reports shows rise in incidents and recalls

Food Safety News

The number of food incidents, recalls and cases of four pathogens went up over a 12-month period, according to the latest published data.

The Food Standards Agency’s (FSA) annual report and accounts covers performance and activities in 2021/22 across England, Wales and Northern Ireland at a cost of £130.5 million ($160.2 million).

In 2021, cases of Campylobacter and Listeria reported in the UK returned to pre-COVID-19 levels but Salmonella and Shiga toxin-producing E. coli (STEC) O157 stayed lower than pre-pandemic figures. Data for all four pathogens showed an increase compared to more than 49,000 Campylobacter, 566 E. coli, 4,442 Salmonella and 136 Listeria cases in 2020.

A series of related Salmonella outbreaks in 2020 and 2021 were linked to breaded chicken products from Poland and affected more than 1,000 people.

Nine emerging risks were identified including Listeria in enoki mushrooms from Asia which had a 90 percent non-compliance rate.

Food, animal feed and environmental contamination incidents went up by almost 20 percent to 2,336. Pathogenic microorganisms were the leading cause of incidents, allergens were second and pesticide residues third, driven by the Europe-wide incident relating to non-permitted ethylene oxide in sesame products and items containing locust bean gum.

Notifications published in 2021/22 rose to 150 from 136 in the previous period. This included 84 allergy alerts and 66 product recall information notices.

Foodborne disease made up 17 percent of FSA spend on research and evidence programs. PATH-SAFE, a £19 million ($23.5 million) project was started to look at novel methods to improve foodborne disease and antimicrobial resistance surveillance.

Research shows Listeria species developing resistance to disinfectants used in food industry

Food Safety Africa

SOUTH AFRICA – A study conducted in South Africa and recently published in the journal Microbiology Spectrum has concluded that Listeria innocua strains are developing resistance to temperature, pH, dehydration, and other stresses. 

Listeria monocytogenes is extensively monitored in the food processing business since it can be fatal to people.

The infection not only has the potential to make people very ill, but it is also now known to be building resistance to many food safety measures globally.

The study used whole-genome sequencing to provide insights into two species of presumed nonpathogenic Listeria—L. innocua and L. welshimeri.

Some of the L. innocua and L. welshimeri strains tested for the study exhibited three genes for resistance to a common disinfectant from the class of chemicals known as quaternary ammonium compounds (QAC or QUAT).

The study included 258 isolates from butcheries, abbatoirs, retail establishments, cold storage facilities, and processing facilities located throughout South Africa.