Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Salmonella in Onions
Facing up to the challenge
We understand that we have a role to play to reduce the level of Campylobacter in the supply chain and to help raise awareness with our customers as to how they can handle fresh poultry in a safe manner.
The Food Standards Agency (FSA) has identified Campylobacter as a key priority and is working with those directly in the industry to tackle it. Aldi is dedicated to supporting the FSA in this goal, which is why we are a signatory of the Acting on Campylobacter Together (ACT) campaign.
As well as working with the FSA (and other industry bodies), we understand that we need to take a lead with our suppliers to deliver against the FSA target.
Aldi monitors the levels of Campylobacter carefully by compiling regular sets of independently verified data which is shared with the FSA via the BRC for the purposes of industry reporting. The results for Q2 2021 (April to June) show that 4.2% of birds were in the >1,000 cfu/g category. Our results are below the FSA target of less than 7% of birds in the >1,000 cfu/g category.
Posted in Campylobacter, Decontamination Microbial, food contamination, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations
Lasted updated: August 2021
Campylobacter is a naturally occurring bacterium found in raw poultry that has the ability to cause food poisoning if the product is not cooked or handled correctly. Customers can keep safe by following the handling and cooking instructions provided on all Tesco raw poultry.
Providing high quality, safe food is always our absolute priority. It has long been our commitment to reduce levels of Campylobacter in our poultry and we are now seeing real progress at all stages of the supply chain, in tackling the issue through the work we have done with our suppliers.
We aim to remain at the forefront of progress on Campylobacter reduction and to ensure we deliver this we have introduced our own industry leading target- that at least 95% of chickens supplied to Tesco will have minimal levels of Campylobacter (less than 1000 cfu/g). This will enable us to help our customers be a safe as possible, whilst handling and cooking poultry.
We work hard to ensure our suppliers meet national, European and Global safety standards and implement a strict internal Quality Management System comprising of rigorous product testing and supplier auditing.
Food safety is the highest priority at Lidl UK, and together with our suppliers and the Food Standards Agency (FSA) we are committed to tackling Campylobacter in chicken. This is being achieved through several initiatives throughout the process, from the farm and processing stages to supply chain and in-store, too. These initiatives are demonstrated in our plan below.
Campylobacter is the most common cause of food poisoning in humans. Campylobacter is naturally occurring in the environment and lives inside many animals including chickens.
The most common ways Campylobacter is spread is through cross-contamination and undercooked chicken.
Lidl strongly advises all our customers to follow the FSA’s advice when handling and cooking raw chicken:
Posted in Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO2, or N2) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl2) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl2 solutions with or without ultrafine bubbles for 1 min. Random pre-determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO2 nanobubbles in 100 ppm Cl2 resulted in greater log reductions (5.0 and 4.9 log CFU/cm2, respectively) in L. monocytogenes biofilms compared with 100 ppm Cl2 without gas ultrafine bubbles (3.7 log CFU/cm2). Incorporation of air, CO2, and N2 ultrafine bubbles in water and 200 ppm Cl2 did not have any impact on the efficacy of biofilm inactivation.
Posted in Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Technology
The Norwegian Food Safety Authority has taken listeria samples from 60 slaughterhouses that the Institute of Marine Research has analyzed. The results show that Listeria is present in both the production environment and on fish in some salmon slaughterhouses.
Surveillance program is a measure that the Norwegian Food Safety Authority initiated to gain more knowledge about the segment following a salmonella outbreak in 2019 where 58 became ill after eating exotic dried fruit mixture.
| What did we investigate? | Listeria in the production environment in the salmon slaughterhouse and from fish that came in and went out of the slaughterhouse.
358 samples from 60 different salmon slaughterhouses (49 establishments and 11 boats):
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| Period: | September 1, 2020 – September 1, 2021 |
| What were we looking for? | Listeria monocytogenes |
| What did we find? | Listeria monocytogenes was detected in 22 samples from nine of 49 salmon slaughterhouses (18%), of which 5 had several positive samples.
The 22 positive tests included:
Detection in end product at 6 of 49 (12%) salmon slaughterhouses. The product samples had low concentrations of L. monocytogenes (<10 CFU / g) None of the slaughter boats had samples with findings of L. monocytogenes . |
The hygienic standard in Norwegian salmon slaughterhouses is generally good. At the same time, the Norwegian Food Safety Authority’s sampling shows that Listeria is present in both the production environment and in small quantities of fish in some salmon slaughterhouses.
– It is therefore important that the salmon slaughterhouse continuously monitors Listeria and at all times has effective hygiene measures, says Inge Erlend Næsset, director of the regulations and control department in the Norwegian Food Safety Authority.
In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which 63 establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.
The background was the serious listeriosis outbreaks that were reported from the EU in 2018 and 2019. The outbreaks were related to the consumption of smoked, digged and marinated salmon and aura, where the raw materials were Norwegian.
Listeria monocytogenes can cause listeriosis. Most people do not get sick from the bacterium, but pregnant women, children, the elderly and people with weakened immune systems are at risk. Listeria multiplies at cooling temperature, survives freezing, salting and smoking, but is killed by adequate heat treatment.
– Since salmon and aura are largely eaten without heat treatment and used for ready-to-eat products such as sushi, sashimi, smoked and digged fish, it is important that producers have effective measures against Listeria. The Norwegian Food Safety Authority therefore saw a need for a better overview of the status of fresh salmon and Listeria, Næsset said.
The Norwegian Food Safety Authority also took listeria samples from 60 slaughterhouses which were analyzed by the Institute of Marine Research .
18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria. One business was closed due to lack of reindeer husbandry and maintenance.
Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.
– Our general impression after the campaign is that most salmon slaughterhouses have a good hygienic standard, says Næsset.
The results from the analyzes carried out by the Institute of Marine Research showed findings of Listeria monocytogenes in 18% of salmon slaughterhouses, and in small quantities of finished whole, gutted fish in 12% of salmon slaughterhouses.
– If Listeria is allowed to develop at later process stages, the product can entail a serious health risk for vulnerable consumers. These findings confirm that it is important that the salmon slaughterhouse continuously monitors Listeria, and has consistently good routines for hygiene, Næsset concludes.
Report after the inspection campaign: Inspection of listeria measures in salmon slaughterhouse 2021
Report from the Institute of Marine Research: Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids
Recalls happen in the U.S. almost daily. Most consumers know not to eat or drink the recalled products and to throw them out, but one thing that’s easy to forget about is cross-contamination.
Products that have been recalled often have been placed in consumers’ refrigerators, on their counters or in their cupboards. This means that cross-contamination could have occurred in any of these areas.
Harmful germs in the recalled product can easily spread to drawers or shelves in your refrigerator through from packaging or spills or leaks.
Recalled food is often contaminated with harmful pathogens, such as Salmonella, Listeria or E. coli. This means that after a recalled product has sat in your fridge, it could contaminate other items in your fridge with one of these dangerous pathogens.
Food poisoning can lead to being hospitalized, and for certain vulnerable people, the illnesses can be fatal.
There are some tips in the link above from the Centers for Disease Control and Prevention (CDC) on how to clean your fridge and counters, and keep your family safe and healthy after removing a recalled product. Use paper towels when possible.
FoodWorld 