Category Archives: E.coli O157:H7

USA – FDA Core Investigation Table

Posted on March 10, 2022 by | Leave a comment

FDA

Date
Posted		 REF Pathogen
 Product(s)
Linked to
Illnesses
(if any)		 Total
Case Count
Status		 Outbreak
Status
2/17/

2022

 1056 Cronobacter
sakazakii		 Powdered
Infant
Formula		 See
Advisory		 Active Ongoing
See
Advisory
2/9/

2022

 1040 Listeria
monocytogenes		 Not Yet
Identified		 14 Active Ongoing
See Advice
2/2/

2022

 1054 Enteroinvasive
E. coli
O143:H26		 Not Yet
Identified		 16 Closed Ended
See Advice
1/10/

2022

 1050 E. coli
O121:H19		 Romaine 4 Closed Ended
12/29/

2021

 1052 E. coli
O157:H7		 Packaged
Salad		 See Outbreak
Advisory		 Closed Ended
See Outbreak
Advisory
12/20/

2021

 1039 Listeria
monocytogenes		 Packaged
Salad		 See Outbreak
Advisory		 Closed Ended
See Outbreak
Advisory
12/15/

2021

 1048 Listeria
monocytogenes		 Packaged
Salad		 See Outbreak
Advisory		 Active Ongoing
See Outbreak
Advisory

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Posted in Cronobacter sakazakii, E.coli O121, E.coli O157, E.coli O157:H7, FDA, 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, O143:H26

Research – Biocontrol Approaches against Escherichia coli O157:H7 in Foods

Posted on March 9, 2022 by | Leave a comment

MDPI

Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods. View Full-Text

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Posted in E.coli O157, E.coli O157:H7, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli

Research – Antimicrobial effect of chitosan and extracellular metabolites of Pediococcus pentosaceus CM175 against Salmonella Typhimurium and Escherichia coli O157:H7

Posted on March 8, 2022 by | Leave a comment

Wiley Online

Foodborne illness outbreaks caused by consuming cantaloupe melon contaminated with Salmonella spp. and Escherichia coli O157:H7 are recurrent. The objective of this work was to investigate the antimicrobial effect of the combination of chitosan (Q) and extracellular metabolites of Pediococcus pentosaceus CM175 (EmPp) on the surface of cantaloupe against E. coli O157:H7 and Salmonella Typhimurium. The minimum inhibitory and bactericide concentrations (MIC and MBC) of Q and EmPp were determined by the method of microdilution in broth and viability in plate, respectively. The antimicrobial effect derived from the combination of Q and EmPp was evaluated using the chessboard technique. The antimicrobial activity of the different treatments in cantaloupe was performed employing plate counting. The viability and membrane integrity of S. Typhimurium and E. coli O157:H7 after treatments application were observed by fluorescence microscopy. The results showed that MIC and MBC of Q against S. Typhimurium were 0.1% and 0.7%, respectively; 0.004% and 0.03% for E. coli O157:H7, respectively; for EmPp, MIC was 8.0% and MBC was 10% for both bacteria. The combination of 0.1% Q and 6.6% EmPp against S. Typhimurium and 0.01% Q and 5.0% EmPp against E. coli O157:H7 showed an additive effect. The highest reductions of S. Typhimurium and E. coli O157:H7 in cantaloupe were exerted by the combinations of 0.1% Q with 6.6% EmPp and 0.01% Q with 5.0% EmPp, respectively. These results show that combination of Q and EmPp could be an effective and promising alternative against the tested pathogens.

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Posted in Decontamination Microbial, 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, Research, Salmonella

USA – FDA Core Investigation Table

Posted on February 24, 2022 by | Leave a comment

FDA

Date
Posted		 Ref
#		 Pathogen
 Product(s)
Linked to
Illnesses
(if any)		 Total
Case Count		 Investigation
Status
2/17/

2022

 1056 Cronobacter
sakazakii
&
Salmonella
Newport		 Powdered
Infant
Formula		 Active
2/9/

2022

 1040 Listeria
monocytogenes		 Not Yet
Identified		 14 Active
2/2/

2022

 1054 Enteroinvasive
E. coli
O143:H26		 Not Yet
Identified		 16 Closed
1/10/

2022

 1050 E. coli
O121:H19		 Romaine 4 Closed
12/29/

2021

 1052 E. coli
O157:H7		 Packaged
Salad
12/20/

2021

 1039 Listeria
monocytogenes		 Packaged
Salad		 Active
12/15/

2021

 1048 Listeria
monocytogenes		 Packaged
Salad		 Active

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Posted in Cronobacter sakazakii, cross contamination, E.coli O121, E.coli O157, E.coli O157:H7, FDA, Food Microbiology Research, Listeria, Listeria monocytogenes, O143:H26, Research

USA – FDA Core Investigation Table Update

Posted on February 18, 2022 by | Leave a comment

 

 

FDA

Date
Posted

Ref
#

Pathogen
 

Product(s)
Linked to
Illnesses
(if any)

Total
Case Count


Status

2/17/

2022

1056

Cronobacter
sakazakii
&
Salmonella
Newport

Powdered
Infant
Formula

See
Advisory

Active

2/9/

2022

1040

Listeria
monocytogenes

Not Yet
Identified

14

Active

2/2/

2022

1054

Enteroinvasive
E. coli
O143:H26

Not Yet
Identified

16

Active

1/10/

2022

1050

E. coli
O121:H19

Romaine

4

Closed

12/29/

2021

1052

E. coli
O157:H7

Packaged
Salad

See Outbreak
Advisory

Active

12/20/

2021

1039

Listeria
monocytogenes

Packaged
Salad

See Outbreak
Advisory

Active

12/15/

2021

1048

Listeria
monocytogenes

Packaged
Salad

See Outbreak
Advisory

Active

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Posted in Cronobacter sakazakii, E.coli O121, E.coli O157, E.coli O157:H7, FDA, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O143:H26, Salmonella

USA – FDA Core Outbreak Table Update – New Listeria monocytogenes Outbreak

Posted on February 10, 2022 by | Leave a comment

FDA

Date
Posted

Ref

Pathogen
 

Product(s)
Linked to
Illnesses
(if any)

Investigation
Status

2/9/

2022

1040

Listeria
monocytogenes

Not Yet Identified

Active

2/2/

2022

1054

Enteroinvasive E. coli
O143:H26

Not Yet Identified

Active

1/10/

2022

1050

E. coli
O121:H19

Romaine

Closed

12/29/

2021

1052

E. coli
O157:H7

Packaged Salad

Active

12/20/

2021

1039

Listeria
monocytogenes

Packaged Salad

Active

12/15/

2021

1048

Listeria
monocytogenes

Packaged Salad

Active

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Posted in E.coli O121, E.coli O157, E.coli O157:H7, FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O143:H26, outbreak, STEC, STEC E.coli

Canada – Public Health Notice: Outbreak of E. coli infections linked to Hankook (Korean characters only) brand Original Kimchi – Update –

Posted on February 8, 2022 by | Leave a comment

PHAC

Kimchi

February 7, 2022: Updated Notice

This notice has been updated to reflect an additional food recall warning issued on February 6 for Hankook (Korean characters only) brand Original Kimchi with a best before date of January 23, 2022.

The Public Health Agency of Canada (PHAC) is collaborating with provincial public health partners, the Canadian Food Inspection Agency (CFIA) and Health Canada to investigate an outbreak of E. coli O157 infections involving 2 provinces: Alberta and Saskatchewan.

Based on the investigation findings to date, the outbreak is linked to Hankook (Korean characters only) brand Original Kimchi. Many of the individuals who were sick reported having eaten Hankook (Korean characters only) brand Original Kimchi before their illnesses occurred.

As of February 7, there have been 14 laboratory-confirmed cases of E.coli O157 illness linked to this outbreak in the following provinces: Alberta (13) and Saskatchewan (1).

Individuals became sick between early December 2021 and early January 2022. No deaths or hospitalizations have been reported. Individuals who became ill are between 0 and 61 years of age. The majority of cases (64%) are female.

The CFIA issued food recall warnings on January 28, 2022 and February 6, 2022 for Hankook (Korean characters only) brand Original Kimchi products. The recalled products were distributed in British Columbia, Alberta, Saskatchewan, and Manitoba.

The CFIA is continuing its food safety investigation, which may lead to the recall of other products. If other products are recalled, the CFIA will notify the public through updated food recall warnings.

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Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, STEC, STEC E.coli

Canada – Hankook (Korean characters only) brand Original Kimchi recalled due to E. coli O157:H7 – Update

Posted on February 7, 2022 by | Leave a comment

CFIA

Hankook (Korean characters only) - 1670 g

Product
Original Kimchi
Issue
Food » Microbial Contamination » E. Coli O157:H7
What to do

Do not consume the recalled product.

Issue

T-Brothers Food & Trading Ltd. is recalling Hankook (Korean characters only) brand Original Kimchi from the marketplace due to possible E. coli O157:H7 contamination.

The recalled product has been sold in British Columbia.

What you should do

  • If you think you became sick from consuming a recalled product, call your doctor
  • Check to see if you have the recalled product in your home
  • Do not consume the recalled product
  • Recalled products should be thrown out or returned to the location where they were purchased

Food contaminated with E. coli O157:H7 may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea. In severe cases of illness, some people may have seizures or strokes, need blood transfusions and kidney dialysis or live with permanent kidney damage. In severe cases of illness, people may die.

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Posted in CFIA, E.coli O157, E.coli O157:H7, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, STEC, STEC E.coli

Research – Efficacy of a Mixed Peroxyorganic Acid Antimicrobial Wash Solution against Salmonella, Escherichia coli O157:H7 or Listeria monocytogenes on Cherry Tomatoes

Posted on February 6, 2022 by | Leave a comment

Journal of Food Protection

A study was conducted to evaluate a new organic produce wash composed of a combination of organic acids and hydrogen peroxide, in the form of a mixed peroxyacid solution, against foodborne pathogens.  The mixed peroxyacid, composed of lactic acid, hydrogen peroxide and one or more fruit acids, was challenged against Salmonella enterica, E. coli O157:H7, or Listeria monocytogenes in suspension or on the surface of dip-inoculated cherry tomatoes.  Cherry tomatoes were also treated with 8 ppm of free chlorine added in the form of sodium hypochlorite (NaOCL).  When tested against planktonic cells in pure culture for 120 s, Salmonella, and E. coli O157:H7 were reduced by 7.5 and 7.1 log cycles with 0.40% of the peroxyacid solution, respectively, while L. monocytogenes decreased by 5.0 log by treatment with a 0.80% solution.  When cherry tomatoes were dip-inoculated and treated with 8 ppm free chlorine, Salmonella and E. coli O157:H7 populations decreased by 2.5 and 2.6 log, respectively, which were not significantly different than reductions incurred by sterile water rinses.  A 1.0% solution of peroxyacid solution, however, reduced the same microorganisms by 3.8 and 3.4 log per tomato, respectively, which was significantly greater ( P < 0.05) than reductions achieved by the 2 min sterile water rinse.  When dip-inoculated with L. monocytogenes, and treated, populations were reduced by 3.5 log per tomato with 1.0% peroxyacid solution which was greater ( P < 0.05) than reductions achieved by 8 ppm free Cl (2.6 log) or sterile water (1.7 log).  Results demonstrate that this peroxyacid combination antimicrobial wash may be an effective organic produce wash for preventing cross-contamination during the washing of cherry tomatoes, as well as being capable of inactivating up to 3.8, 3.4, and 3.5 log  per tomato of S. enterica, E. coli O157:H7 and L. monocytogenes , respectively.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, 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, Salmonella, Technology

USA – FDA Core Investigation Table Update

Posted on February 3, 2022 by | Leave a comment

FDA

Date
Posted		 Reference
#		 Pathogen
 Product(s)
Linked to
Illnesses
(if any)		 Investigation
Status
2/2/

2022

 1054 Enteroinvasive E. coli
O143:H26		 Not Yet Identified Active
1/10/

2022

 1050 E. coli
O121:H19		 Romaine Active
12/29/

2021

 1052 E. coli
O157:H7		 Packaged Salad Active
12/20/

2021

 1039 Listeria
monocytogenes		 Packaged Salad Active
12/15/

2021

 1048 Listeria
monocytogenes		 Packaged Salad Active

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Posted in E.coli O121, E.coli O157, E.coli O157:H7, 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, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O143:H26, outbreak, STEC, STEC E.coli