According to WFMY News in North Carolina, two children in Davidson County have been hospitalized with severe, bloody diarrhea and may be suffering from E. coli infections. The cases were reported on Friday, December 27, 2013. The possible cause of these illnesses is not known at this time.
Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, HUS, Laboratory, Microbiology, Pathogen, Poisoning
Tagged bloody diarrhea, Davidson County, E. coli infections, food poisoning, North Carolina, WFMY News
Escherichia coli O157 (E. coli O157) has been isolated from bison retail meat, a fact that is important given that bison meat has been implicated in an E. coli O157-multistate outbreak. In addition, E. coli O157 has also been isolated from bison feces at slaughter and on farms. Cattle are well documented as E. coli O157 reservoirs, and the primary site of E. coli O157 persistence in such reservoirs is the rectoanal junction (RAJ), located at the distal end of the bovine gastrointestinal tract.
RASFF -shigatoxin-producing Escherichia coli in frozen boneless beef from Brazil in the Netherlands
RASFF -shigatoxin-producing Escherichia coli in chilled boneless beef from Brazil in the Netherlands
RASFF -Listeria monocytogenes (210 CFU/g) in chilled sliced smoked salmon from Denmark in Italy
Posted in Bacteria, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Listeria, Listeria monocytogenes, Microbiology, Pathogen, RASFF, Recall
Tagged boneless beef, escherichia coli, Listeria monocytogenes, rasff
One of every six people who drinks raw milk gets food poisoning, according to a new study from officials at the Minnesota Department of Health. That percentage is much higher than the number of cases reported in relation to outbreaks associated with raw milk and, researchers say, it’s increasing even as some states push to relax raw milk regulations.
Edible antimicrobial coating solutions incorporating chitosan, lauric arginate ester (LAE) and nisin were developed to reduce foodborne pathogen contamination on ready-to-eat (RTE) meats. RTE deli meat samples were directly coated with the solutions, or treated with solution-coated polylactic acid (PLA) films. The antimicrobial efficacy of the coatings and films against Listeria innocua inoculated onto the surface of RTE meat samples was investigated. Antimicrobial coatings with 1.94 mg/cm2 of chitosan and 0.388 mg/cm2 of LAE reduced L. innocua by ca. 4.5 log CFU/cm2. Nisin (486 IU/cm2) showed less effectiveness than LAE (0.388 mg/cm2) and addition of nisin to the antimicrobial coatings or films containing LAE (0.388 mg/cm2) did not enhance the total antimicrobial effectiveness. Combining antimicrobial coatings or films with flash pasteurization (FP), which uses short burst of steam under pressure, further reduced L. innocua, achieving over a 5 log reduction. There was no significant difference in the effectiveness of antimicrobial films versus the coatings (p > 0.05). These data show the potential use of antimicrobial packaging alone, or in combination with FP, in preventing foodborne illness due to post-processing contamination of RTE meat products.
Escherichia coli O157:H7 and Salmonella spp. often contaminate fresh beef. In Japan, an E coli outbreak caused by raw beef made 181 people ill and 5 individuals dead in 2011. Responding to this outbreak, an effective sterilization method for fresh beef is expected to be developed. In this study, ε-polylysine combined with CO2-packaging method was examined for controlling these pathogens in fresh beef. At an incubation temperature of 4 °C, approximately 4.3 log and 2.4 log reduction in bacterial numbers were observed after 7-day incubation for E. coli O157:H7 and Salmonella, respectively, in ε-polylysine-added beef. When effectiveness of CO2-packaging combined with ε-polylysine was investigated, CO2 did not have additional inhibiting effect on bacterial growth compared to only-ε-polylysine-treated samples when incubated at 4 °C. However, effectiveness of CO2 was observed when incubated at 10 °C where approximately 2.9 log and 4.4 log reduction in E. coli cell numbers were observed in only-ε-polylysine-treated samples and polylysine- and CO2-treated group, respectively, and approximately 1.7 log and 3.5 log reduction in Salmonella cell numbers were observed in only-ε-polylysine-treated samples and polylysine and CO2-treated group, respectively. This study confirmed that ε-polylysine or ε-polylysine combined with CO2 packaging are effective in preventing foodborne diseases caused by raw beef.
The army of microbes that resides in the human gut may provide a powerful defense against Listeria infection, according to a study published in mBio, the online open-access journal of the American Society for Microbiology. The study, by a team of French researchers, shows that mice with germ-free intestines are more susceptible to Listeria infection than mice with the conventional intestinal microbes.
RASFF -too high count of Escherichia coli (490 MPN/100g) in live clams (Venus verrucosa) from Greece in Italy
RASFF -too high count of Escherichia coli (330; 1090 MPN/100g) in live mussels from France
RASFF – shigatoxin-producing Escherichia coli (presence /25g) in frozen boneless bovine meat (Bos taurus) from Brazil in the Netherlands
Posted in Bacteria, E.coli, E.coli O157, EHEC, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Laboratory, Microbiology, Pathogen, RASFF, Recall, STEC, Toxin
Tagged escherichia coli, Italy RASFF, mussels from France RASFF, rasff, Venus verrucosa
Twenty-two pre-school children have developed symptoms of shiga-toxin producing E. coli, with 12 confirmed and three hospitalized with hemolytic uremic syndrome.
As for the child discharged yesterday, he went back home with family in the
As yet, there is no word on the source of the outbreak.
Groupe Colabor Inc. is recalling ground beef from the marketplace due to possible E. coli O157:H7 contamination. Hotels, restaurants, institutions and daycare facilities should not use, serve or distribute the recalled products described in the link above.
FoodWorld 