Category Archives: Decontamination Microbial

Research – The brink of a phage paradigm shift in the EU?

Posted on July 22, 2023 by | Leave a comment

Poultry World

We might be on the brink of a phage paradigm shift in the European Union. This was the view of various experts during an online webinar on 11 July organised by PhageEU, a coalition of stakeholders representing phages in industry, the scientific community and civil society.

A feed additive based on phage technology could be authorised by the European Commission in the near future, they agreed, adding that this would be a template for the development of ground-breaking phage products in poultry and other food-producing animals.

The webinar was an opportunity to discuss technical challenges to designing bacteriophage products, the regulatory hurdles in Europe for this new product category as well as to analyse the recent political debate in the EU institutions and the future outlook.

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Posted in Bacteriophage, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Phage

Research – Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage

Posted on July 22, 2023 by | Leave a comment

MDPI

Abstract

This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm2) and nisin (50–200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Nisin, UV Microbiology, UV-C

Research – Irish survey highlights barbecue food safety risks

Posted on July 21, 2023 by | Leave a comment

Food Safety News

Almost half of respondents to a survey in Northern Ireland have been served raw or undercooked meat at a barbecue.

The poll revealed 45 percent of barbecue-goers in summer were given items such as burgers, chicken and sausages but left them untouched because of the risk of food poisoning.

Safefood conducted the survey of 300 adults across Northern Ireland to shed light on barbecue cooking habits. The group safefood promotes food safety and nutrition in Northern Ireland and the Republic of Ireland.

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

RASFF Alerts – Animal Feed – Salmonella – Dog Chews – Soybean Meal – Sunflower Seed Meal

Posted on July 21, 2023 by | Leave a comment

RASFF

Salmonella in dried dog chews from Germany in Austria

RASFF

Salmonella spp in soybean meal from Brazil in Hungary and Romania

RASFF

Salmonella Mbandaka in sunflower seed meal pellets from Argentina in Belgium, France and the Netherlands

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, dog chews, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella Dog Food, Uncategorized

USA – FDA – Investigations of Foodborne Illness Outbreaks

Posted on July 20, 2023 by | Leave a comment

FDA

What’s New

  • For the outbreak of E. coli O157:H7 (ref #1166), the case count has increased from 11 to 12.
  • For the outbreak of Cyclospora cayetanensis (ref #1163), the case count has increased from 112 to 118 cases.
  • For the outbreak of Cyclospora cayetanensis (ref #1159), the case count has increased from 38 to 43 cases. This incident now includes additional illnesses based on similarities in reported exposures.
  • For the outbreak of Salmonella Enteritidis (ref #1156) linked to raw cookie dough, the advisory was updated on July 13, 2023. The outbreak has ended and FDA’s investigation is closed.
  • For the investigation linked to Morel mushrooms (ref #1152), the advisory was updated on July 19, 2023. The outbreak has ended, and FDA’s investigation is closed.

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Posted in CORE Investigation Table, Cyclospora, Cyclosporiasis, Decontamination Microbial, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

Research -Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada

Posted on July 20, 2023 by | Leave a comment

Cambridge Org

Abstract

A Canadian outbreak investigation was initiated in January 2022 after a cluster of cases of Shiga-toxin-producing Escherichia coli (STEC) O157 was identified through whole genome sequencing (WGS). Exposure information was collected through case interviews. Traceback investigations were conducted, and samples from case homes, retail, and the manufacturer were tested for STEC O157. Fourteen cases were identified in two provinces in Western Canada, with isolates related by 0–5 whole genome multi-locus sequence typing allele differences. Symptom onset dates ranged from 11 December 2021 to 7 January 2022. The median age of cases was 29.5 (range 0–61); 64% were female. No hospitalisations or deaths were reported. Of 11 cases with information available on fermented vegetable exposures, 91% (10/11) reported consuming Kimchi Brand A during their exposure period. The traceback investigation identified Manufacturer A in Western Canada as the producer. One open and one closed sample of Kimchi Brand A tested positive for STEC O157, with isolates considered genetically related by WGS to the outbreak strain. Napa cabbage within the kimchi product was hypothesised as the most likely source of contamination. This paper summarises the investigation into this STEC O157 outbreak associated with kimchi, the first reported outside of East Asia.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli

Research – Bacteriophages for the Targeted Control of Foodborne Pathogens

Posted on July 19, 2023 by | Leave a comment

MDPI

Abstract

Foodborne illness is exacerbated by novel and emerging pathotypes, persistent contamination, antimicrobial resistance, an ever-changing environment, and the complexity of food production systems. Sporadic and outbreak events of common foodborne pathogens like Shiga toxigenic E. coli (STEC), Salmonella, Campylobacter, and Listeria monocytogenes are increasingly identified. Methods of controlling human infections linked with food products are essential to improve food safety and public health and to avoid economic losses associated with contaminated food product recalls and litigations. Bacteriophages (phages) are an attractive additional weapon in the ongoing search for preventative measures to improve food safety and public health. However, like all other antimicrobial interventions that are being employed in food production systems, phages are not a panacea to all food safety challenges. Therefore, while phage-based biocontrol can be promising in combating foodborne pathogens, their antibacterial spectrum is generally narrower than most antibiotics. The emergence of phage-insensitive single-cell variants and the formulation of effective cocktails are some of the challenges faced by phage-based biocontrol methods. This review examines phage-based applications at critical control points in food production systems with an emphasis on when and where they can be successfully applied at production and processing levels. Shortcomings associated with phage-based control measures are outlined together with strategies that can be applied to improve phage utility for current and future applications in food safety.

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Posted in Bacteriophage, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli

Germany sounds E. coli and HUS alert after travel to Egypt

Posted on July 17, 2023 by | Leave a comment

Food Safety News

German public health officials have warned of a spike in cases of E. coli among travelers to Egypt.

Experts from the Robert Koch Institut (RKI) said they had also seen a rise in connected cases of hemolytic uremic syndrome (HUS). HUS is a severe complication associated with E. coli infections that causes kidney failure.

Since the beginning of 2023, 31 cases of E. coli and 10 of HUS in people who were likely infected while on holiday in Egypt have been reported.

A large proportion of patients – 12 E. coli cases and six HUS cases – were recorded in May and June. They had stayed in different hotels, mainly in Hurghada, which is also the most frequent travel spot in the country.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology Blog, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli

Research – Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Posted on July 16, 2023 by | Leave a comment

MDPI

Abstract

This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang–Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621–1.190 days; controls: 0.796–0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day−1; corresponding controls: 1.421 and 0.806 ln CFU/g day−1), while lemon balm showed no impact (p > 0.05). The Huang–Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560–1.705 ln CFU/g day−1) and LAB of cheeses with CSC (0.979–1.198 ln CFU/g day−1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.

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Posted in Bacterial Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, lactic acid bacteria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Staphylococcal Toxin, Staphylococcus aureus, Toxin

Research – Efficacy of Power Ultrasound-Based Hurdle Technology on the Reduction of Bacterial Pathogens on Fresh Produce

Posted on July 15, 2023 by | Leave a comment

MDPI

Abstract

Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods. This study investigated the reduction of Listeria monocytogenes and Salmonella Newport on grape tomato, romaine lettuce, and spinach washed with water, chlorine, or peroxyacetic acid alone or in combination with 25 or 40 kHz power ultrasound for 1, 2, or 5 min. Produce items were inoculated with either pathogen at 10 log CFU/g, dried for 2 h, and treated. Combined treatment of ultrasound and sanitizers resulted in 1.44–3.99 log CFU/g reduction of L. monocytogenes and 1.35–3.62 log CFU/g reduction of S. Newport, with significantly higher reductions observed on grape tomato. Synergistic effects were achieved with the hurdle treatment of power ultrasound coupled with the chemical sanitizers when compared to the single treatments; an additional 0.48–1.40 log CFU/g reduction of S. Newport was obtained with the addition of power ultrasound on grape tomato. In general, no significant differences were observed in pathogen reductions between the ultrasound frequencies, the sanitizers, or the treatment lengths. Results from this study suggest that incorporation of power ultrasound into the current washing procedure may be beneficial for the reduction, but not elimination, of bacterial pathogens on certain produce items, including tomatoes.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Ultrasound