Category Archives: E.coli O157:H7

Canada – Provigo brand ground beef products recalled due to E. coli O157

Posted on September 28, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, September 27, 2020 – JBS Food Canada is recalling Provigo brand ground beef products from the marketplace due to possible E. coli O157 contamination. Consumers should not consume the recalled products described below.

The following products have been sold at Provigo Hull, 1 du Plateau, Gatineau, Quebec.

Recalled product

Brand Product Size UPC Codes
Provigo Medium ground beef club pack Variable Starts with 0 213026 All packages bearing Best Before 16.SE2020 or 17.SE2020 or 18.SE2020
Provigo Lean ground beef fresh club pack Variable Starts with 0 217334 All packages bearing Best Before 16.SE2020 or 17.SE2020 or 18.SE2020

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 products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with E. coli O157 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.

Background

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled products from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of these products.

Product photos

Printer ready version of photos

  • Provigo – Lean ground beef fresh club pack
  • Provigo – Medium ground beef club pack

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, CIFA, E.coli O157, E.coli O157:H7, food contamination, 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, microbial contamination, Microbiology, STEC, STEC E.coli

Research – Association between Shiga Toxin–Producing Escherichia coli O157:H7 stx Gene Subtype and Disease Severity, England, 2009–2019

Posted on September 27, 2020 by | Leave a comment

CDC

Abstract

Signs and symptoms of Shiga toxin–producing Escherichia coli (STEC) serogroup O157:H7 infection range from mild gastrointestinal to bloody diarrhea and hemolytic uremic syndrome (HUS). We assessed the association between Shiga toxin gene (stx) subtype and disease severity for »3,000 patients with STEC O157:H7 in England during 2009–2019. Odds of bloody diarrhea, HUS, or both, were significantly higher for patients infected with STEC O157:H7 possessing stx2a only or stx2a combined with other stx subtypes. Odds of severe signs/symptoms were significantly higher for isolates encoding stx2a only and belonging to sublineage Ic and lineage I/II than for those encoding stx2a only and belonging to sublineage IIb, indicating that stx2a is not the only driver causing HUS. Strains of STEC O157:H7 that had stx1a were also significantly more associated with severe disease than strains with stx2c only. This finding confounds public health risk assessment algorithms based on detection of stx2 as a predictor of severe disease.

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Posted in Bacteria, bacterial contamination, Bacterial Infections, Bacterial Toxin, E.coli, E.coli O157, E.coli O157:H7, eae, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, pathogenic, Shigatoxin, STEC, STEC E.coli, STX 1, STX 2

Research – Switzerland – Do changes in STEC diagnostics mislead interpretation of disease surveillance data in Switzerland? Time trends in positivity, 2007 to 2016

Posted on September 15, 2020 by | Leave a comment

Eurosurveillance

Infections caused by Shiga toxin (Stx)-producing  (STEC) are generally mild and self-limiting or even asymptomatic. However, particularly in children and elderly people, STEC infections can lead to severe gastroenteritis with haemorrhagic diarrhoea and life-threatening conditions, e.g. haemolytic uraemic syndrome (HUS) [1,2].

STEC transmission can occur through the consumption of contaminated food and drinks, or by direct contact with infected individuals or animals shedding the bacterium* [1,3–5]. STEC infections are endemic in Europe, including Switzerland [6,7]. Cases occur sporadically or in outbreaks; a large outbreak attributed to contaminated sprouts occurred in Germany in 2011 [8]. Smaller outbreaks have also been reported, e.g. there was an outbreak in Italy in 2013 and in Romania in 2016, both were suspected to be caused by contaminated dairy products [9,10]. Considering 22 years of population-based data up to 2012, Majowicz et al. estimated in 2014 that STEC leads to an estimated 2.8 million illness cases per year, including 3,800 cases of HUS, globally [11].

The National Notification System for Infectious Diseases (NNSID) of the Swiss Federal Office of Public Health (FOPH) has been receiving all notifications of laboratory-confirmed STEC infections since 1999. Case numbers were generally constant until 2010, with only a few laboratories reporting STEC cases in Switzerland. An increase in cases was observed in 2011 following the outbreak in Germany, before returning to expected yearly fluctuations, and then markedly increasing since 2015 [12]. Given that this increase was observed around the same time as the introduction of syndromic multiplex PCR panels for stool analyses in standard laboratory practice in Switzerland [12], it was hypothesised that these panels were the cause of the increase in notified STEC cases. Traditionally, routine testing of stool samples for bacterial pathogens involved only  spp.,  spp. and  spp. using culture-based techniques. With syndromic multiplex PCR panels, stool samples can be tested for up to 22 pathogens, including STEC, in one single run [12,13].

Prior to the gradual introduction of multiplex PCR to the routine diagnostics between 2014 and 2015, STEC was only specifically tested for in Switzerland upon physician request, and this rarely happened. Current testing practice includes the use of small syndromic enteric bacterial panels for testing in patients without a travel history or a larger gastrointestinal panel if travel history is reported on the test order form [7].

A qualitative assessment found that Swiss laboratory experts uniformly agreed that the increase in STEC case numbers was due to the introduction and increasing use of multiplex PCR panels [7]. We set out to conduct a quantitative investigation as to whether an increase in the STEC testing rate associated with the use of the panels is what led to the increased notification of cases.

Our study assesses the development of the STEC positivity in the Swiss population between 2007 and 2016 using routine laboratory data, and gives insight into the epidemiology and notification numbers of STEC infections in Switzerland.

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Campylobacter, cross contamination, E.coli, E.coli O157, E.coli O157:H7, eae, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Poisoning Death, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Pathogen, Salmonella, Shigella, Shigella flexneri, Shigella Sonnei, STEC, STEC E.coli, STX 1, STX 2

France – Mon chevalin à moi brand Hippotonic and hippovrac – E.coli O157

Posted on September 14, 2020 by | Leave a comment

https://www.oulah.fr/rappel-produit-hippotonic-et-hippovrac-de-marque-mon-chevalin-a-moi/

ENCOUNTERED PROBLEM

Presence of Escherichia coli O157: H7

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.

The E. coli bacterium is naturally present in the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸ Type of packaging
container under skin gingham red white

▸ Lot
102240010

▸ Barcode
• hippovrac: 0264205000000
• hippotonic: 3427240001029

▸ DLC / DLUO
• hippovrac: from 08/24 to 08/25
• hippotonic: from 08/29 to 08/31

▸ Veterinary identification number
FR 27 656 001 CE

▸ Marketing period
from 08/20 to 08/31

▸ Consumer service contact
SNVC is available to answer their questions on the telephone number 02.32.41.13.48 (8 am-12.30pm 1.30pm-5.30pm).

▸ Source
https://www.auchan.fr/

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Posted in Bacteria, bacterial contamination, E.coli O157, E.coli O157:H7, food contamination, 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, microbial contamination, Microbiology, Pathogen, pathogenic, STEC, STEC E.coli

Research – A new method may make tomatoes safer to eat

Posted on September 9, 2020 by | Leave a comment

Science Daily

When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.

Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated Salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.

Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.

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Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Hygiene, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Salmonella

Research – Investigation into a national outbreak of STEC O157:H7 associated with frozen beef burgers, UK, 2017

Posted on September 4, 2020 by | Leave a comment

Cambridge org

kswfoodworld E.coli O157

Image CDC

In November 2017, Public Health England (PHE) identified an outbreak of Shiga toxinproducing Escherichia coli O157 in England where whole genome sequencing results indicated cases were likely to be linked to a common source and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised, and four developed Haemolytic Uraemic Syndrome. Frozen beef burgers supplied by a national retailer were identified as
the vehicle of the outbreak. Testing of two left-over burger samples obtained from freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found positive for the STEC outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers
revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

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Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli

Research – A critical literature review to assess the significance of intervention methods to reduce the microbiological load on beef through primary production

Posted on September 2, 2020 by | Leave a comment

FSA

Background

The sale and consumption of burgers served less than thoroughly cooked (LTTC) and pink in the middle is a steadily increasing trend and several catering chains and outlets now offer this option to customers. This prompted concerns that there may be an increased risk of exposure to E. coli O157 for consumers who prefer this type of food. Our Board concluded that burgers served LTTC should be delivered to the same level of protection as thorough cooking provides the consumer. The safe production of this product at catering establishments is likely to be significantly reliant on controls and/or interventions applied at the beef processing facilities previously in the chain, particularly slaughterhouses and cutting plants.

Research Approach

The main aim of this study is to perform a broad critical review of available literature on the scientific research in intervention measures for beef, to obtain quantitative information on the reduction of bacterial load in the minced beef production chain. The review covers a range of GHP-based and hazard-based interventions at the abattoir stage (from receive and unload of animals to chilled carcasses) and post-abattoir stage (further processing of raw beef and packaging). It looks at the outcome of interventions on a range of bacterial indicators and foodborne pathogens.

Relevant outcome measures for interventions where the effectiveness of each intervention in reducing log levels of indicator bacteria (aerobic colony counts (ACC), Enterobacteriaceae counts (EBC), total coliform counts and generic E. coli counts and log levels of foodborne pathogens (primarily E. coli O157 and other VTEC and Salmonella, but also other foodborne pathogens).

Results

The main relevant outcome measures are:

  • Pre-slaughter beef interventions: Several interventions were identified at the lairage stage, from cattle received to the stunning and bleeding steps. Good hygiene practices such as lairage cleaning, proper cattle handling to prevent hide cross-contamination and hide cleanliness assessment, are recommended for use
  • Beef interventions at slaughter: Cattle hide interventions, such as chemical hide washes and microbial immobilisation treatment with shellac, are recommended for consideration as potential hazard-based interventions when applied post-exsanguination and before dehiding for reducing microbial contamination of resulting beef carcasses

Multiple use of carcass interventions was shown to have the biggest impact on microbial reduction on beef carcasses, more than any of these interventions applied alone

  • Post-slaughter beef interventions: Good hygiene practices during carcass fabrication are necessary to prevent and minimise carcass cross-contamination post-chill. Various interventions for beef primals, subprimals and trim with physical (hot water) or chemical substances have shown good reduction effects on microbiota, often statistically significant. However, these treatments can only be used if properly optimised so to retain acceptable sensory quality of the final products

Packaging-based interventions for beef cuts and minced beef had very variable effects in reduction of microbiota. Modified atmosphere packaging (MAP) and vacuum packaging are considered useful to extend the shelf life of beef trim and minced beef, but they had very limited and not statistically significant reduction effect on E. coli O157:H7

Research report

 

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Posted in Bacteria, bacterial contamination, Bacterial Toxin, Biotoxin, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli

Research -Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice

Posted on August 29, 2020 by | Leave a comment

Wiley Online

The objectives of this study were to evaluate the efficacy of erythrosine B (ERY, Red No. 3)‐mediated photodynamic therapy (PDT) for inactivating Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in tomato juice. The inoculated tomato juice was subjected to xenon light (E − L+), ERY (E + L−), or xenon light and ERY combination (E + L+) treatments. Treatment with E + L+ for 15 min decreased the cell counts of E. coli O157:H7, S . Typhimurium, and L. monocytogenes by 6.77, 2.74, and 6.43 log CFU/mL, respectively, without generating sublethally injured cells. The cell count reductions of E. coli O157:H7 and L. monocytogenes in the E + L+ treatment group were higher than the sum of cell count reductions in the E − L+ and E + L− treatment groups, which indicated the synergistic activity of the treatment combination. The T 3d and T 5d values calculated by the Weibull model indicated that S . Typhimurium exhibited higher resistance to the E + L+ treatment than the other two pathogens. Compared with control group, the E + L+ treatment group exhibited higher lycopene content and a * (red) value, whereas the pH value and sensory attributes were not significantly (p  > .05) altered. These results suggest that ERY‐mediated PDT can be potentially applied to control foodborne pathogens in tomato juice products without negatively affecting the product quality.

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Posted in E.coli O157, E.coli O157:H7, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

Research – Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples

Posted on August 27, 2020 by | Leave a comment

Wiley Online

Multiple formulations of edible coating solutions were developed and evaluated for their ability to maintain the quality and minimize populations of foodborne bacteria on fresh‐cut apples. Fresh‐cut apples were artificially inoculated with Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes , and dip‐treated with coating solutions. Changes in populations of pathogens and molds and yeasts (M&Y) were evaluated after solution treatments and during storage at 4°C for 35 days. Changes in color, texture firmness, and weight loss during storage were also determined. Among the formulations, the solution containing 1% of three organic acids (acetic, lactic, and levulinic acids), 2% N‐acetyl‐l‐cysteine or L‐cysteine with 0.5% chitosan demonstrated the best effectiveness for the simultaneous reduction of pathogenic and spoilage microorganisms, control of browning, and maintenance of the quality of fresh‐cut apples. The treated apple slices had nondetectable pathogens and M&Y (<1 log CFU) and the least quality changes for 35‐day storage. The developed solutions can be used at processing plants, retail stores, or homes to protect fresh‐cut apples or other fresh‐cut fruits and vegetables from microbiological and quality deterioration.

 

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Posted in E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Listeria monocytogenes, Pathogen, pathogenic, Research, Salmonella, Uncategorized

Research – Variation of antibiotic resistance in Salmonella Enteritidis, Escherichia coli O157 :H7 , and Listeria monocytogenes after exposure to acid, salt, and cold stress

Posted on August 23, 2020 by | Leave a comment

Wiley Online

Abstract

Bacteria with antibiotic‐resistant could seriously threaten to human health, increasing the treatment cost for infections and negatively affecting treatment outcomes. Stress adaptation is one possible mechanism for the acquisition or enhancement of antibiotic resistance in bacteria as a result of cross‐protection. In this study, the effects of acid, salt, and cold stress on the antibiotic resistance of Salmonella Enteritidis, Listeria monocytogenes , and Escherichia coli O157:H7 were investigated using the disc diffusion method. For S. Enteritidis, acidic growth conditions increased resistance to ciprofloxacin and erythromycin (p  < .05), and addition of 4% NaCl to growth media decreased resistance to chloramphenicol (p  < .05). Irrespective of pH and the NaCl concentration of the growth medium, refrigerated E. coli O157:H7 showed increased resistance to amoxycillin, ciprofloxacin, gentamicin, streptomycin, and erythromycin (p  < .05). Acid‐adapted L. monocytogenes showed decreased the resistance to amoxycillin, ampicillin, chloramphenicol, ciprofloxacin, erythromycin, gentamicin, streptomycin, and tetracycline (p  < .05). In conclusion, prolonged exposure of foodborne pathogens to acid, salt, and cold stress alters their antibiotic resistance. However, the effect of acid, salt, and cold stress on bacterial antibiotic resistance depend on both the bacterial species and the specific antibiotic. Therefore, multiple factors need to be considered for a foodborne antimicrobial resistant risk assessment.

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Posted in Antibiotic Resistance, antimicrobial resistance, Antimicrobials, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Uncategorized