Category Archives: Decontamination Microbial

USA – FDA -Core Investigation Table

Posted on March 23, 2023 by | Leave a comment

FDA

What’s New

  • For the outbreak of Salmonella Hartford (ref # 1144) in a not yet identified product, the case count has increased from 47 to 50 cases. FDA has also initiated an onsite inspection and sample collection and analysis.
Date
Posted		 Ref Pathogen
or
Cause of
Illness		 Product(s)
Linked to
Illnesses
(if any)		 Total
Case
Count
Status
3/8/2023 1144 Salmonella Hartford Not Yet
Identified		 50 Active
3/1/2023 1143 Hepatitis A Virus Frozen Organic
Strawberries		 See
Outbreak
Advisory		 Active
2/15/2023 1123 Listeria
monocytogenes		 Not Yet
Identified		 See
CDC
Investigation
Notice		 Active
11/9/2022 1127 Listeria
monocytogenes		 Enoki
Mushrooms		 See
Outbreak
Advisory		 Active

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Posted in Decontamination Microbial, FDA, 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, Hepatitis A, Illness, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

USA – FDA Releases FDA Activities for the Safety of Imported Seafood

Posted on March 22, 2023 by | Leave a comment

FDA

Today, the FDA released Activities for the Safety of Imported Seafood (PDF).  The report shares the comprehensive approach the FDA is taking to ensure that imported seafood consumed in the U.S. meets food safety requirements and the standards of domestically produced seafood.

Seafood is one of the most highly traded food commodities in the world with 2018 total imports accounting for approximately 94% of seafood sold by volume in the U.S. Seafood contains high quality protein and other essential nutrients and is an important part of a healthy diet. The safety of imported seafood, particularly shrimp, the most consumed type of seafood in the U.S., has garnered the attention of Congress and industry, among other stakeholders.

The FDA Strategy for the Safety of Imported Food (Import Strategy) is the roadmap for this report.  It describes a comprehensive approach to imported food safety – guided by four goals:

  • Food Offered for Import Meets U.S. Food Safety Requirements
  • FDA Border Surveillance Prevents Entry of Unsafe Foods
  • Rapid and Effective Response to Unsafe Imported Food
  • Effective and Efficient Food Import Program

The Activities for the Safety of Imported Seafood details how established FDA regulation and innovative programs and technology are employed to support each of the four goals as they relate to imported seafood safety. These include proactively engaging and establishing partnerships with FDA regulatory counterparts in countries that export seafood to the United States; exploring the use of Artificial Intelligence (AI), specifically Machine Learning (ML), to strengthen predictive analytics; and developing new tools that leverage technology such as geographic information system (GIS) to provide spatial intelligence about potential seafood hazards.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Viet Nam – One dead, one in critical condition, nine hospitalized after eating pickled carp – Clostridium botulinum

Posted on March 22, 2023 by | Leave a comment

Vietnamnet

kswfoodworld

Ten people in a mountainous district of the Central Province of Quang Nam were hospitalized for Botulinum poisoning, with one of them dead after eating pickled carp on March 7.

Three seriously ill patients including one female and two male adults requiring mechanical ventilation were given Botulism Antitoxin Heptavalent (BAT) to treat Clostridium Botulinum poisoning. Up to now, 2/3 of patients have had good improvement after antidote infusion, a good prognosis; however, one patient is in critical condition.

Previously, the SGGP Newspaper released that after eating pickled carp at a house of a local inhabitant, four people experienced poisonous symptoms. They were rushed to the local infirmary for treatment. On the morning of March 18, physicians of the General Hospital in Phuoc Duc Commune of Phuoc Son District connected with Cho Ray Hospital in Ho Chi Minh City for consultation. Soon, doctors of Cho Ray Hospital flew to Quang Nam Province with five antidotes vitals to the General Hospital of the Northern mountainous region of Quang Nam for the treatment of the patients with botulinum poisoning.

Yesterday, Director of the Quang Nam Department of Health Mai Van Muoi said that the unit has just sent a dispatch on strengthening measures to prevent and control food poisoning when people like eating traditional foods such as fermented foods.

Thereby, the Department of Health of Quang Nam province suggested localities, especially highland areas, strengthen communication about food safety to local inhabitants to raise their awareness.

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Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Research – EFSA – Crunch time for insects?

Posted on March 21, 2023 by | Leave a comment

EFSA

What’s your idea of a tasty snack? Fruit, biscuits, bread and jam perhaps? What would you say if you were offered something more adventurous – fried crickets or grasshoppers? Popular in some countries such as Thailand and Mexico, they are often eaten with chili and lime. In Europe, reactions are mixed! Our expert Ermolaos Ververis explains how EFSA’s novel foods team assesses whether foods such as insects are safe, and he makes us rethink what we know as staple foods in Europe. Come join us for this episode of Science on the Menu, where we even put these questions to the test.

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

USA – Resources for the Control of Listeria monocytogenes for Manufacturers of Soft Fresh Queso Fresco-type CheesesUSA –

Posted on March 21, 2023 by | Leave a comment

FDA

Summary of FDA’s Strategy to Help Prevent Listeriosis Outbreaks Associated with Soft Fresh Queso Fresco-Type Cheeses

This fact sheet is intended to help Queso Fresco-type soft cheese manufacturing groups further their understanding of possible food safety risks that can occur in production and the resources available to help them consistently produce safe food.

What are soft Queso Fresco-type cheeses?

Soft Queso Fresco-type (QFT) cheeses are fresh, unripe cheeses that do not go through a significant aging process. These types of cheeses are white/off-white in color and very moist. They also have a low salt and acid content, which gives them a shorter shelf life compared to that of other aged cheeses. This also means soft QFT cheeses must always be refrigerated. Depending on the country of origin, some of the more popular fresh, soft QFT cheeses are labeled as either Latin-style or Mexican-style cheeses. Well-known examples of QFT cheeses include Oaxaca, Asadero, Queso Blanco, Queso Fresco, Requeson, and Panela, amongst others [1],[2].

What are some concerns with soft Queso Fresco-type cheeses?

The pathogen of primary concern among soft QFT cheeses is Listeria monocytogenes (L. monocytogenes), a type of disease-causing bacteria that specifically causes the infection listeriosis. Outbreaks of listeriosis have been linked with soft QFT cheeses made from raw milk or those that contain ingredients that were contaminated somewhere during the cheese-making process.  Historical outbreaks of listeriosis have been associated with QFT made from unpasteurized milk, but recent outbreaks have been caused by cheeses made from pasteurized milk that was contaminated during the cheese-making process. The soft QFT cheeses linked to past outbreaks were often manufactured by smaller-scale producers. These outbreaks have often affected a higher proportion of pregnant Hispanic women and their newborns. Listeriosis infections in pregnant women can result in serious illness, miscarriage, or even stillbirth. Older adults, newborns, and people with weakened immune systems are also at higher risk for developing serious symptoms associated with listeriosis. In addition to the risk of listeriosis linked to soft QFT cheese, the Centers for Disease Control and Prevention has reported multiple outbreaks linked to other pathogenic bacteria in these products, including Salmonella, Campylobacter jejuni, and Brucella [3],[4].

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Listeria, Listeria in Cheese, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

USA – Raw milk bill requires Hawaii Legislature to choose between health risks or food security

Posted on March 21, 2023 by | Leave a comment

Food Safety News

Hawaii House Bill 521 reads like another attempt to weaken the regulation of raw milk until you notice that the year 3000 is currently listed as the effective date. That might be a long wait for those who want to legalize raw milk and raw milk products in the Aloha State including the bill’s powerful author.

Nevertheless, HB521 is getting serious consideration from Hawaii’s legislative committee. The bill has already been heard by the House Finance Committee and the Committee on Consumer Protection and Commerce. Those two committees agree that the purpose of HB 521 is to:

1) Authorize and decriminalize the sale of raw milk and raw milk products directly to consumers for human consumption, subject to certain conditions; and

(2) Authorize the sale of raw goat milk for pet consumption, subject to certain conditions.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Raw Milk, Raw Milk Cream

Singapore – Downgrading of food shop Rasel Catering Singapore Pte Ltd (253 Pandan Loop, Singapore 128432) due to food poisoning incident

Posted on March 20, 2023 by | Leave a comment

SFA

345 persons were reported to have developed gastroenteritis symptoms after consuming food prepared by Rasel Catering Singapore Pte Ltdbetween 8 and 16 November 2022. None of them were hospitalised.
A joint investigation by the Ministry of Health and the Singapore Food Agency (SFA) was conducted following the incident. Several hygiene lapses were identified during the inspections of the food shop on 10 and 18 November 2022, and SFA will be taking enforcement actions against the licensee for these lapses.
SFA has adjusted the food shop’s food hygiene grade from “A” to “C” with effect from 17 March 2023, to be reviewed in 12 months. The premises will also be kept under surveillance.
Food operators are reminded to adhere to good food hygiene and safety processes. Good hygiene practices such as the washing of hands before handling food can greatly reduce the incidence of gastroenteritis when adopted by all key stakeholders, including the industry and public
The information provided on this website should not be used as basis for any legal proceedings. Neither SFA nor any of its employees involved in the supply of the above information shall be liable for any loss or damage suffered by any member of the public by reason of any error or omission of whatever nature appearing therein or however caused.

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

Research – Evaluation of Biofilm Cultivation Models for Efficacy Testing of Disinfectants against Salmonella Typhimurium Biofilms

Posted on March 19, 2023 by | Leave a comment

MDPI

Abstract

Within the European Union, Salmonella is frequently reported in food and feed products. A major route of transmission is upon contact with contaminated surfaces. In nature, bacteria such as Salmonella are often encountered in biofilms, where they are protected against antibiotics and disinfectants. Therefore, the removal and inactivation of biofilms is essential to ensure hygienic conditions. Currently, recommendations for disinfectant usage are based on results of efficacy testing against planktonic bacteria. There are no biofilm-specific standards for the efficacy testing of disinfectants against Salmonella. Here, we assessed three models for disinfectant efficacy testing on Salmonella Typhimurium biofilms. Achievable bacterial counts per biofilm, repeatability, and intra-laboratory reproducibility were analyzed. Biofilms of two Salmonella strains were grown on different surfaces and treated with glutaraldehyde or peracetic acid. Disinfectant efficacy was compared with results for planktonic Salmonella. All methods resulted in highly repeatable cell numbers per biofilm, with one assay showing variations of less than 1 log10 CFU in all experiments for both strains tested. Disinfectant concentrations required to inactivate biofilms were higher compared to planktonic cells. Differences were found between the biofilm methods regarding maximal achievable cell numbers, repeatability, and intra-laboratory reproducibility of results, which may be used to identify the most appropriate method in relation to application context. Developing a standardized protocol for testing disinfectant efficacy on biofilms will help identify conditions that are effective against 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, Salmonella

Research – Bacteriological Quality and Biotoxin Profile of Ready-to-Eat Foods Vended in Lagos, Nigeria

Posted on March 19, 2023 by | Leave a comment

MDPI

Abstract

A comprehensive study of bacterial and biotoxin contaminants of ready-to-eat (RTE) foods in Nigeria is yet to be reported. Hence, this study applied 16S rRNA gene sequencing and a dilute-and-shoot LC-MS/MS method to profile bacteria and biotoxins, respectively, in 199 RTE food samples comprising eko (n = 30), bread (n = 30), shawarma (n = 35), aadun (n = 35), biscuits (n = 34), and kokoro (n = 35). A total of 631 bacterial isolates, clustered into seven operational taxonomic units, namely Acinetobacter, Bacillus, Klebsiella, Proteus and Kosakonia, Kurthia, and Yokenella, that are reported for the first time were recovered from the foods. One hundred and eleven metabolites comprising mycotoxins and other fungal metabolites, phytoestrogenic phenols, phytotoxins, and bacterial metabolites were detected in the foods. Aflatoxins, fumonisins, and ochratoxins contaminated only the artisanal foods (aadun, eko, and kokoro), while deoxynivalenol and zearalenone were found in industrially-processed foods (biscuit, bread, and shawarma), and citrinin was present in all foods except eko. Mean aflatoxin (39.0 µg/kg) in artisanal foods exceeded the 10 µg/kg regulatory limit adopted in Nigeria by threefold. Routine surveillance, especially at the informal markets; food hygiene and safety education to food processors and handlers; and sourcing of high-quality raw materials are proposed to enhance RTE food quality and safeguard consumer health.

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Posted in Aflatoxin, Aspergillus Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Fusarium Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Toxin

Research – Heterotrophic Plate Count Can Predict the Presence of Legionella spp. in Cooling Towers

Posted on March 18, 2023 by | Leave a comment

MDPI

Abstract

Legionella pneumophila (Lp) colonizes aquatic environments and is a potential pathogen to humans, causing outbreaks of Legionnaire’s disease. It is mainly associated with contaminated cooling towers (CTs). Several regulations, including Spanish legislation (Sl), have introduced the analysis of heterotrophic plate count (HPC) bacteria and Legionella spp. (Lsp) in management plans to prevent and control Legionella outbreaks from CTs. The 2003 Sl for CTs (RD 865/2003) considered that concentrations of HPC bacteria ≤10,000 cfu/mL and of Lsp ≤100 cfu/L are safe; therefore, no action is required, whereas management actions should be implemented above these standards. We have investigated to what extent the proposed standard for HPC bacteria is useful to predict the presence of Lsp in cooling waters. For this, we analyzed Lsp and HPC concentrations, water temperature, and the levels of chlorine in 1376 water samples from 17 CTs. The results showed that in the 1138 water samples negative for Legionella spp. (LN), the HPC geometric mean was significantly lower (83 cfu/mL, p < 0.05) than in the positive Lsp. samples (135 cfu/mL). Of the 238 (17.3%) LP samples, 88.4% (210/238) were associated with values of HPC ≤10,000 cfu/mL and most of them showed HPC concentrations ≤100 (53.7%). In addition, a relatively low percentage of LP (28/238, 11.6%) samples were associated with HPC bacteria concentrations >10,000 cfu/mL, indicating that this standard does not predict the colonization risk for Legionella in the CTs studied. The present study has demonstrated that a threshold concentration ≤100 cfu/mL of HPC bacteria could better predict the higher concentration of Legionella in CTs, which will aid in preventing possible outbreaks.

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Posted in Cooling Towers, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Legionella, Legionnaires’ disease, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Water, water microbiology, Water Safety