Category Archives: Decontamination Microbial

Research – Application of ultra-fine bubble technology to reduce Listeria monocytogenes contamination of fresh produce

Posted on May 26, 2022 by | Leave a comment

Center for Produce Safety

Summary

Water used for washing or hydrocooling can act as a source of produce contamination with Listeria monocytogenes. Since this could lead to human infections, controlling L. monocytogenes in hydrocooling water and produce is critical for food safety. Commercial disinfectants (chlorine, quaternary ammonium compounds) are not completely effective in killing L. monocytogenes in wash water or on produce, especially in presence of organic load.

This proposal aims to investigate the potential of a new technology that employs water containing ultra-fine gas bubbles (size ~ 1 micrometer or less) for washing produce (celery, gala apples, romaine lettuce). We will generate ultra-fine ozone (UFO) bubbles in water using a high energy shear method and test the potential of resulting solution to rapidly kill (in 30 to 60 sec) L. monocytogenes in wash water and on produce surface. In addition, the efficacy of UFO bubble water to synergistically improve the Listeria killing potential of aforementioned commercial disinfectants will be tested. The anti-listerial efficacy of UFO bubble water will also be tested in presence of organic load. Successful completion of this project will provide the produce industry with novel antimicrobial treatment for disinfecting wash water and produce in single pass or re- circulated hydrocooling systems.

Technical Abstract

The widespread distribution of Listeria monocytogenes in agricultural environments such as soil, manure and water results in frequent contamination of food processing areas. Although good agricultural practices partially reduce contamination, however, due to the open nature of farming, it is extremely difficult to completely prevent pathogen influx. Water used for washing or hydrocooling can act as a source of equipment and produce contamination with L. monocytogenes. Since this could lead to human infections, controlling L. monocytogenes in hydrocooling water and on the surface of fresh produce is critical for food safety. Currently used commercial disinfectants (chlorine, peracetic acid, quaternary ammonium compounds) are not completely effective in killing L. monocytogenes in wash water or on the surface of produce, especially in presence of organic load. Moreover, the presence of chemical residues and the formation of harmful organochlorine compounds is an occupational concern due to associated health risks, including cancer. Therefore, there is a need for developing novel strategies that could be employed (either alone or in combination with currently used commercial disinfectants) to control L. monocytogenes in wash water and on surface of fresh produce, vegetables and fruits.

This proposal aims to investigate the potential of a new technology that employs water containing ultra-fine gas bubbles (size ~ 1 micrometer or less) for washing produce (celery, gala apples, romaine lettuce). We will generate ultra-fine ozone (UFO) bubbles in water using a high energy shear method and test the potential of resulting solution to rapidly kill (in 30 to 60 sec) L. monocytogenes in wash water and on produce surface. In addition, the efficacy of UFO bubble water to synergistically improve the Listeria killing potential of aforementioned commercial disinfectants will be tested. The anti-listerial efficacy of UFO bubble water will also be tested in presence of organic load.

Potential impact from anticipated outcomes: Successful completion of this project will provide the produce industry with novel antimicrobial treatment for disinfecting wash water and produce in dump tanks, and single pass or re-circulated hydrocooling systems. This intervention will translate into increased microbiological safety of fresh produce.

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Posted in 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

Research – Frozen Vegetable Processing Plants Can Harbour Diverse Listeria monocytogenes Populations: Identification of Critical Operations by WGS

Posted on May 26, 2022 by | Leave a comment

MDPI

Frozen vegetables have emerged as a concern due to their association with foodborne outbreaks such as the multi-country outbreak of Listeria monocytogenes serogroup IVb linked to frozen corn. The capacity of L. monocytogenes to colonize food-processing environments is well-known, making the bacteria a real problem for consumers. However, the significance of the processing environment in the contamination of frozen foods is not well established. This study aimed to identify potential contamination niches of L. monocytogenes in a frozen processing plant and characterize the recovered isolates. A frozen vegetable processing plant was monitored before cleaning activities. A total of 78 points were sampled, including frozen vegetables. Environmental samples belonged to food-contact surfaces (FCS); and non-food-contact surfaces (n-FCS). Positive L. monocytogenes samples were found in FCS (n = 4), n-FCS (n = 9), and the final product (n = 1). A whole-genome sequencing (WGS) analysis revealed two clusters belonging to serotypes 1/2a-3a and 1/2b-3b). The genetic characterization revealed the presence of four different sequence types previously detected in the food industry. The isolate obtained from the final product was the same as one isolate found in n-FCS. A multi-virulence-locus sequence typing (MVLST) analysis showed four different virulence types (VT). The results obtained highlight the relevant role that n-FCS such as floors and drains can play in spreading L. monocytogenes contamination to the final product. View Full-Text

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Posted in Decontamination Microbial, 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, WGS, Whole Genomic Sequencing

Research – Microbiome of Lettuce Might Hold Secret to Better Food Safety

Posted on May 26, 2022 by | Leave a comment

Growing Produce

Eurofins Food Testing UK

Researchers at the University of Georgia Center for Food Safety are preparing to launch a study on E. coli colonization from a new angle: the microbiome of lettuce.

By studying the interactions between EcO157 and the lettuce microbiome — the entire community of microorganisms like bacteria that live on the surface of lettuce — researchers hope to better understand how the microbiome may affect the pathogen’s fate during produce processing.

Center for Food Safety Professor Xiangyu Deng, lead researcher on the project, says, “We want to really figure out the interactions between the pathogen and potential biocontrol organisms indigenous to lettuce.”

In other words, how does E. coli interact with other microorganisms on lettuce, and how can we use those interactions to control foodborne outbreaks?

The focus of the research, to start this year, will be how the microbiome interacts with EcO157. The team will use a new microscopic approach to create a biogeographic map of the microbiome.

“Clearly the microbiome interacts with EcO157, and that interaction has an implication for food safety,” Deng adds. “We want to understand the mechanism behind this interaction.”

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Posted in Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiome, Research

Finland – Large Salmonella outbreak dominates Finnish figures

Posted on May 26, 2022 by | Leave a comment

Food Safety News

A Salmonella outbreak affected more than 700 people in Finland in 2021, according to new information from the Finnish Food Authority (Ruokavirasto).

The implicated food was a salad with iceberg lettuce, cucumber and peas served in several kindergartens. It was previously known that almost 450 people, mostly children, had been ill.

Officials in the city of Jyväskylä investigated the incident with the help of the National Institute for Health and Welfare (THL).

Overall, 46 foodborne outbreaks were recorded in Finland this past year affecting almost 1,400 people. In 2020, 34 outbreaks were reported involving 543 people.

Seven Salmonella outbreaks sickened 824 people compared to three outbreaks with 21 sick in 2020.

The most common pathogen was norovirus with nine outbreaks and 260 cases. One of the main factors that contributed to foodborne norovirus incidents was an infected kitchen worker.

Read More at the link above.

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Posted in Decontamination Microbial, 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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, outbreak, Salmonella

Research – Temperature, Time, and Type, Oh My! Key Environmental Factors Impacting the Recovery of Salmonella Typhimurium, Listeria monocytogenes, and Tulane Virus from Surfaces 

Posted on May 26, 2022 by | Leave a comment

Journal of Food Protection

Environmental monitoring (EM) programs are designed to detect the presence of pathogens in food manufacturing environments with the goal of preventing microbial contamination of food. Nevertheless, limited knowledge exists regarding the influence of environmental conditions on microbial recovery during EM. This study utilizes a commercially-available polyurethane foam (PUF) EM tool to determine the influence of environmental factors on the recovery of foodborne pathogens. The specific objectives of this study were to determine if environmental conditions and surface composition impact the recovery of sought-after microorganisms found in food processing environments. These data are compared across 1) microorganism type, 2) surface type, 3) environmental temperature and relative humidity, and 4) exposure time. Two bacteria ( Listeria monocytogenes , Salmonella Typhimurium) and one human norovirus surrogate (Tulane virus [TV]) were inoculated onto three non-porous surfaces (polypropylene, stainless steel, neoprene). Surfaces were held in an environmental chamber for 24 or 72 h at 30°C/30%, 6°C/85%, and 30°C/85% relative humidity (RH). Data indicate that microbial recovery from environmental surfaces significantly (p ≤ 0.05) varies by microorganism type, environmental conditions, and exposure time. For instance, all microorganisms were significantly different from each other, with the greatest mean log reduction being TV and the lesser reduction being L. monocytogenes at 4.94 ± 1.75 log 10 PFU/surface and 2.54 ± 0.91 log 10 CFU/surface, respectively. Overall, these data can be used to improve the effectiveness of EM programs and underscores the need to better comprehend how EM test results are impacted by food manufacturing environmental conditions.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Salmonella

India – 20 train passengers hospitalised due to food poisoning in Kerala

Posted on May 25, 2022 by | Leave a comment

The Hindu

As many as 20 train passengers, including children, were admitted to the Thrissur General Hospital on Tuesday with symptoms of food poisoning. They were travelling in Maveli Express from Mookambika to Thiruvananthapuam. All were discharged after receiving treatment.

The passengers, belonging to one family, were returning after a dance arangettam programme at Mookambika. According to the passengers, they had consumed food bought from the Mangalore railway station.

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

India – 200 people contract food poisoning after having dinner at Gujarat wedding

Posted on May 25, 2022 by | Leave a comment

India Tv News

At least 200 people got food poisoning in Gujarat’s Katargam, after they had dinner at a wedding in the area. One day after the function, 200 out of 200 guests complained of fever, and vomiting. Out of the 200, at least 9 people were admitted to a hospital nearby.

The wedding took place at Nityanand Dham, and the menu consisted of grapes, and Bengali sweets named Oreo Sake, Angoor Rabri and Kesar Kumkum. The ones who were admitted to the hospital, also said that they had a problem walking.

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

USA – Cargill Voluntarily Recalls 795, 8oz Boxes of Product Containing Jif® Peanut Butter Due to the Potential for Salmonella Contamination

Posted on May 25, 2022 by | Leave a comment

FDA

Summary

Company Announcement Date:
FDA Publish Date:
Product Type:
Food & Beverages
Peanut Butter
Foodborne Illness
Reason for Announcement:
Salmonella
Company Name:
Cargill
Brand Name:
Wilbur
Product Description:
Multiple Chocolate Products

Company Announcement

Lititz, Pa.(May 23, 2022) – Cargill is voluntarily recalling select lots of Milk and Dark Chocolate Covered Peanut Butter Ritz® Crackers, Peanut Butter Meltaways, Peanut Butter Eggs and Fudge sold locally through the Wilbur Chocolate Retail Store in Lititz, Pa. and online at Wilburbuds.com. The products contain Jif® peanut butter that was recalled by the J.M. Smucker company on May 20, 2022, due to the potential for Salmonella contamination. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.

Recalled product information

This recall affects 795, 8-ounce boxes of peanut butter containing products. These products were sold at the Wilbur Chocolate store in Lititz, Pa. and online at Wilburbuds.com between Feb. 9, 2022 and March 28, 2022. The recalled items can be identified using the following information:

  • K119D Dark Chocolate Covered Peanut Butter Eggs – 8 oz. Box
    Lot 220216AC, Best if Used by Date of 5/16/2022
  • K119M Milk Chocolate Covered Peanut Butter Eggs – 8 oz. Box
    Lot 220216AF, Best if Used by Date of 5/16/2022
  • K120D Dark Chocolate Covered Peanut Butter Meltaways – 8 oz Box
    Lot 220224AA, Best if Used by Date of 4/24/2022
    Lot 220219AB, Best if Used by Date of 4/19/2022
    Lot 220215AC, Best if Used by Date of 4/15/2022
  • K120M Milk Chocolate Covered Peanut Butter Meltaways – 8 oz. Box
    Lot 220222AA with Best if Used by Date of 4/22/2022
    Lot 220218AG with Best if Used by Date of 4/18/2022
    Lot 220215AE with Best if Used by Date of 4/15/2022
  • K121M Milk Chocolate Covered Peanut Butter Ritz® Crackers – 8pc. 8 oz. Box
    Lot 220302AF with Best if Used by Date of 6/2/2022
    Lot 220216AJ with Best if Used by Date of 5/16/2022
    Lot 220209AF with Best if Used by Date of 5/9/2022
  • K508 Peanut Butter and Chocolate Fudge – 8 oz. Box
    Lot 220219AF with Best if Used by Date of 4/19/2022
  • K509 Peanut Butter Fudge – 8 oz. Box
    Lot 220219AC with Best if Used by Date of 4/19/2022

No other Cargill Cocoa & Chocolate or Wilbur products are involved in this recall.

No illnesses or health-related complaints in connection with this recall have been reported to Cargill to date. However, there is an ongoing outbreak associated with the consumption of Jif peanut butter.

Customers who purchased this product should not consume it and dispose of or return any unconsumed portions to the Wilbur Chocolate Retail Store.  To return products and/or request a refund, contact Amy Weik at Aweik@cargill.comor call 717-627-7946 between 9 a.m.- 5 p.m. Eastern, Monday-Friday.

Cargill and Wilbur Chocolate are taking this action in the interest of consumer safety.

###

About Cargill

Cargill’s 155,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive.

We combine 155 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture. For more information, visit Cargill.comExternal Link Disclaimerand our News CenterExternal Link Disclaimer.External Link Disclaimer

Company Contact Information

Consumers:
Amy Weik
 717-627-7946
 Aweik@cargill.com
Media:
Kelly Sheehan
 952-742-4204
 media@cargill.com

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Posted in Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella, Salmonella Peanut Butter

Australia – Australia Food Recall Statistics 2021

Posted on May 25, 2022 by | Leave a comment

FSANZ

Microbe

76.PNG

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Posted in Bacillus, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Staphylococcus aureus, Vibrio

USA – New Era of Smarter Food Safety: FDA’s Foodborne Outbreak Response Improvement Plan

Posted on May 24, 2022 by | Leave a comment

FDA

New Era of Smarter Food Safety - FDA's Foodborne Outbreak Response Improvement Plan Cover

Tackling foodborne outbreaks faster and revealing the root cause are essential for the prevention of future outbreaks. We have a plan to do that.

Foodborne disease remains a significant public health problem in the United States. The FDA’s Foodborne Outbreak Response Improvement Plan (FORIP), described in this document, is an important step that the FDA is taking to enhance the speed, effectiveness, coordination, and communication of outbreak investigations. (Unless stated otherwise, this report focuses exclusively on the response to human food and not animal food.)

Our ultimate goal is to bend the curve of foodborne illness in this country.

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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 Alert, Food Safety Management, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiome, Research