Category Archives: Decontamination Microbial

France – Citrus Pollack Rillettes – Risk of Microbial Contamination

Posted on July 13, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name the little cabins
  • Model names or references citrus pollack
  • Identification of products
    GTIN Batch Date
    3770012306113 2305601 Use-by date 02/25/2026
  • Products List Workbook2.pdfAttachment
  • Packaging 90g jars
  • Marketing start/end date From 03/13/2023 to 05/25/2023
  • Storage temperature Product to be stored at room temperature
  • Health mark FR 50.215.004 EC FR 22.287.013
  • Further information Ingredients: pollack (55%), cream, butter, shallot, orange, lemon, salt, pepper
  • Geographic area of ​​saleWhole France
  • DistributorsMe Sabine JUAN Gouville s/mer Mr Jonathan MARIE 14520 AURE S/ SEA U express GOUVILLE S/MER Cercle chantereyne Cherbourg Made in Calvados CAEN Delicatessen Barveville Carteret Biscuiterie Sainte Mère Eglise

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Posted in bacterial contamination, cross contamination, Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations

Research – Antibacterial Effects of Theaflavins against Staphylococcus aureus and Salmonella paratyphi B: Role of Environmental Factors and Food Matrices

Posted on July 11, 2023 by | Leave a comment

MDPI

Abstract

This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm–16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm–15.81 ± 0.24 mm) at the same concentration (2–10 mg/mL). When temperatures were 25–121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 60–120 g/L. Regarding the concentrations of lecithin and sucrose were 2–12 g/L and 10–60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry.

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Posted in Antibacterial, 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, Salmonella, Staphylococcus aureus

Australia – Research – A1243 Harmonisation of marine biotoxin standards for bivalve shellfish 

Posted on July 11, 2023 by | Leave a comment

FSANZ

To review the current biotoxin (DST and PST) maximum levels (MLs) for bivalve molluscs in Schedule 19 to Standard 1.4.1 of the Code, with the aim of harmonising with Codex MLs for bivalve molluscs (CXS 292-2008).​

​ Call for submissions ​​​

Call for submissions (pdf 507 kb)​​(word 156 kb)​

Supporting document 1 – known cases(pdf 302 kb)​​​(word 132 kb)

Supporting document 2 – costs and benefits(pdf 402 kb)​​​​  (word 138 kb)​​​

Administrative Assessment – 23 December 2021(pdf 235 kb)​​​​  (word 65.8 kb)​​​

Executive Summary (pdf 221 kb) ​​

Application (pdf 11.6 mb) ​​

Application – additional information (pdf 349 kb) ​​​​

Applications published on our website may contain material owned by a third party. If you wish to re-use third party material, you may need to seek permission from the copyright owner.​​​​​​​

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

Research -Holistic Strategies to Control Salmonella Infantis: An Emerging Challenge in the European Broiler Sector

Posted on July 11, 2023 by | Leave a comment

MDPI

Abstract

Salmonella spp. has been globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products. Salmonella Enteritidis, S. Typhimurium, and its monophasic variant are the main serovars responsible for human disease. However, a serovar known as S. Infantis has emerged as the fourth most prevalent serovar associated with human disease. A total of 95% of isolated S. Infantis serovars originate from broilers and their derived products. This serovar is strongly associated with an elevated antimicrobial (AMR) and multidrug resistance, a resistance to disinfectants, an increased tolerance to environmental mercury, a heightened virulence, and an enhanced ability to form biofilms and attach to host cells. Furthermore, this serovar harbors genes that confer resistance to colistin, a last-resort antibiotic in human medicine, and it has the potential to acquire additional transferable AMR against other critically important antimicrobials, posing a new and significant challenge to global public health. This review provides an overview of the current status of the S. Infantis serovar in the poultry sector, focusing on its key virulence factors, including its virulence genes, antimicrobial resistance, and biofilm formation. Additionally, novel holistic strategies for controlling S. Infantis along the entire food chain are presented in this review.

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Posted in antimicrobial resistance, Antimicrobials, 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, Salmonella, Salmonella in Chicken

Research – Breakthrough peptide research to combat bacterial biofilms

Posted on July 11, 2023 by | Leave a comment

Science Daily

Researchers have developed peptides that can help combat bacteria growing in biofilms, which occur in up to 80% of human infections. The team of researchers have developed antimicrobial peptides that can target the harmful bacteria growing in biofilms.

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Posted in Biofilm, 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

USA – Secret 2022 Cyclospora Outbreak in Florida Sickened 161

Posted on July 10, 2023 by | Leave a comment

Food Poisoning Bulletin

In the Center for Disease Control’s weekly Morbidity and Mortality Weekly Report (MMWR) for the week of July 7, 2023, a cyclospora outbreak “partially attributable” to a Caesar salad kit was revealed. This secret 2022 cyclospora outbreak sickened at least 161 people in the state of Florida.

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Posted in Cyclospora, Cyclosporiasis, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Research – Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Posted on July 9, 2023 by | Leave a comment

MDPI

Abstract

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

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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, Salmonella, Salmonella in Chicken

Research – Salmonella (non-typhoidal)

Posted on July 9, 2023 by | Leave a comment

WHO

Key facts

  • Salmonella is 1 of 4 key global causes of diarrhoeal diseases.
  • Most cases of salmonellosis are mild; however, sometimes it can be life-threatening. The severity of the disease depends on host factors and the serotype of Salmonella.
  • Antimicrobial resistance is a global public health concern and Salmonella is one of the microorganisms in which some resistant serotypes have emerged, affecting the food chain.
  • Basic food hygiene practices, such as “cook thoroughly”, are recommended as a preventive measure against salmonellosis.

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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, Salmonella

Research – Current Advances in Cheese Microbiology

Posted on July 9, 2023 by | Leave a comment

MDPI

Cheese is a complex microbial ecosystem containing microorganisms that are either deliberately added or that enter milk, curd or cheese as contaminants. From a technological point of view, the microbiota of cheese could be classified according to the following scheme [1,2]: (i) (primary) starter cultures, composed of lactic acid bacteria (LAB) that “start” fermentation and, consequently, the acidification of milk and curd; (ii) (secondary) adjunct cultures, comprising different species of bacteria, yeasts and molds, which are intentionally added to the milk, the curd, the surface of the cheese or the interior of the previously punctured mass in the manufacture of blue cheeses, with the aim of participating in cheese ripening and the development of sensory characteristics; and (iii) (secondary) adventitious microbiota, made up of microorganisms that spontaneously contaminate milk or cheese at any of the production stages and that contribute, similarly to adjunct cultures, to the development of the characteristic appearance, texture and flavor of the different cheese varieties, yet which are occasionally responsible for defects and off-flavors.
Cheeses made from raw milk (especially from sheep or goats, or from cattle reared using extensive methods) are generally assumed to have a more intense and rich flavor than cheeses made from pasteurized or microfiltered milk. The native microbiota present in raw milk seems to be primarily responsible for the typical sensory properties and flavor development of these products. Nevertheless, it must be taken into account that the microbial diversity of raw milk (particularly raw cow’s milk) has been seriously threatened in industrialized countries as a consequence of the implementation of strict hygienic conditions on farms and during milking, as well as when stored at low temperatures. In certain current productions of traditional raw cow’s milk cheeses, the presence of adventitious bacteria such as enterococci has decreased dramatically compared to those analyzed several decades ago, and some flavor attributes are most likely being lost [3].
In order to control cheese ripening, the first and most focused approach would lie in the isolation and selection of autochthonous microbial cultures, returning them to cheesemakers for the production of the different cheese varieties. This choice would allow for the partial restoration of the flavor in productions where the use of raw milk is restricted, or where raw milk has undergone an improvement in its microbiological quality and a consequent modification of its “traditional” microbiota. The use of selected adjunct microbial cultures may enhance the typicality of the Protected Designation of Origin (PDO) cheeses, resulting in a closer sensory quality to that of traditional products [4].

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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, Raw Milk, raw milk cheese

Research – Modeling the survival of Campylobacter jejuni in raw milk considering the viable but non-culturable cells (VBNC)

Posted on July 8, 2023 by | Leave a comment

Wiley Online

Abstract

Campylobacter spp. cannot grow in raw milk, but it is able to transform into a viable but non-culturable (VBNC) state enabling the survival in such harsh conditions. In this study, Campylobacter jejuni survival in raw milk was investigated taken into consideration colony-forming units (CFUs) and VBNC cells. CFU from two different strains of C. jejuni (DSM 4688 and BfR-CA-18043) were enumerated at three temperatures (5°C, 8°C, and 12°C). In parallel, a viability real-time PCR was conducted to quantify intact and putatively infectious units (IPIUs) (comprising CFU and VBNC bacteria). The data generated were used to model the viability of C. jejuni during raw milk storage. Here, a one-step fitting approach was performed using parameter estimates from an intermediate two-step fit as starting values to generate tertiary models. Different primary model equations (Trilinear and Weibull) were required to fit the CFU and the IPIU data. Strain-specific linear secondary models were generated to analyze the effect of storage temperature on the maximum specific inactivation rate of the CFU data. The time of the first decimal reduction parameter of the IPIU models could be modeled by a strain-independent linear secondary model. The developed tertiary models for CFU and IPIU differ significantly in their predictions, for example, for the time required for a one log10 reduction. Taken into consideration that VBNC could revert to a culturable state during the raw milk storage, our results underline the importance of considering IPIU and not only CFU to avoid underestimation of the survival of C. jejuni in raw milk.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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, Raw Milk, raw milk cheese, Raw Milk Cream, Retailer Campylobacter Survey