The Scottish Food Enforcement Liaison Committee (SFELC) has endorsed guidance produced by their Joint Specialist Cheese and Risky Foods Short-Life Working Group on the production of cheese from unpasteurised milk.
The guidance aims to control the microbiological risks in the production of artisan cheeses made from unpasteurised milk, specifically Shiga toxin-producing Escherichia coli(STEC). The guidance applies to all establishments producing cheese made from unpasteurised milk from cows, goats, sheep and buffalo.
Cheese made from unpasteurised milk has been linked to outbreaks of human illness and in particular, illness caused by STEC organisms including E. coli O157. The guidance has been developed in relation to the control of STEC and is intended for use during the inspection and enforcement of food safety controls applied by cheesemakers producing cheese made from unpasteurised milk.
The guidance reflects current scientific knowledge and understanding in relation to STEC and the production of cheese from unpasteurised milk. As scientific information and evidence on STEC evolves, the guidance will be reviewed. In addition, the guidance will complete a pilot implementation phase before a scheduled review.
The guidance is available to view at: https://www.foodstandards.gov.scot/downloads/SFELC_Document.pdf.
Details of a recent report on pathogen risks in unpasteurised cheese in Scotland can be viewed on the HPS weekly report, current note 52/5006: http://www.hps.scot.nhs.uk/ewr/redirect.aspx?id=78563.
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, STEC, Uncategorized
Alison Weiss, PhD, professor in the Department of Molecular Genetics, Biochemistry and Microbiology in UC College of Medicine, has been awarded a four-year grant of $1.6 million from the National Institute of Allergy and Infectious Diseases (NIAID) to study Shiga toxin producing Escherichia coli 0157:H7, also sometimes referred to as Hamburger E. coli.
Hamburger E. coli is the cause of foodborne illness and is an infection that often leads to bloody diarrhea and can result in kidney failure. It is mostly associated with eating undercooked, contaminated ground beef, and can be spread by person-to-person contact. In severe cases it can be fatal.
The infection was first discovered in hamburger meat, but it is carried asymptotically by many creatures so anything that has fecal matter from cattle can contaminate food, says Weiss. Vegetables and fruits can also carry E. coli if contaminated with animal fecal matter during field irrigation or as a result of harvesting or preparation of produce. Human hygiene practices can also spread E. coli.
Shiga toxin producing E. coli (STEC), including 0157:H7, are an important cause of diarrheal disease, causing about 265,000 illnesses in the United States annually.
Food Poison Journal
The Dept. of Licensing and Regulatory Affairs (LARA) issued a health and safety advisory due to the sale of marijuana which failed laboratory testing. The products were sold between 12/27/2018 and 12/30/2018 at HG Lansing. This recall affects the product batches listed in the link above of flower sold from HG Lansing – License PC-000159 located at 1116 E. Oakland Ave., Lansing MI 48906:
Food Safety Tech
Although FDA is continuing its investigation into the source of the E.coli outbreak involving romaine lettuce grown in California, the CDC has declared the outbreak over. Contaminated romaine that caused illnesses should no longer be available, FDA stated in an outbreak update. Consumers will not need to avoid romaine lettuce, and retailers and restaurants do not need to avoid selling or serving the product, according to the agency. Suppliers and distributors need not avoid shipping or selling any romaine that is on the market either.
Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Uncategorized
RASFF -shigatoxin-producing Escherichia coli in raw sausage from Austria in Austria
Posted in E.coli, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, Uncategorized
Globally, various methods of slaughtering have been practiced for the production of chicken meat. Among these methods, Halal slaughtering is implemented to produce Halal chicken. This method involves cutting the throat to bring the animal toward quick death without anguishing. Additionally, Halal slaughtering also favours rapid blood flow and more bleeding. Slaughtering methods are concorded with composition, quality, and microbial safety of meat, mediated by varied blood retention. Accordingly, the present work was aimed to explicate the effect of various slaughtering methods on quality and safety of broiler meat. Results revealed that significant compositional changes were observed in meat obtained from different slaughtering methods. Additionally, Halal‐slaughtered meat showed less nitrogenous losses (TVBN = 9.81 mgN/100 g), high water holding capacity (72.02%), better shear‐force value (21.37 g), and normal color (L* = 48.59, a* = 0.85, b* = 11.56) as compared to other slaughtering methods and dead meat. Additionally, Halal‐slaughtered meat contained less number of total plate count (4.28 log10CFU/g), Enterobacteriaceae count (3.12 log10CFU/g), Salmonella (2.74 log10CFU/g), and E. coli (2.78 log10CFU/g) counts in comparison with the other slaughtering methods and dead meat samples. Findings of the study indicate that slaughtering methods significantly influence the quality and microbial status of broiler meat.
In recent years, the international market for meat obtained from animals/birds slaughtered by using various religious methods has become important for supplying the desired meat globally. Although several studies have been conducted in this domain but most of the published data mainly emphasise the work related to the use of conventional slaughtering methods with limited comparison to religious slaughtering methods. However, some projects have also addressed the issues related to the impact of slaughtering methods on meat quality. Discussion related to religious slaughtering has been in progress around the world. Accordingly, the present study was conducted in this regard for providing some more information and facilitating the existing and upcoming discussions on the merits and demerits of several slaughtering methods with special reference to meat quality and safety.
Cowichan Valley Citizen
The BC Centre for Disease Control (BCCDC) believes raw milk was the likely source of an E. coli contamination in Little Qualicum Cheeseworks’ Qualicum Spice cheese.
On Nov. 13, five people in B.C. became sick after consuming products from Little Qualicum Cheeseworks, prompting a warning from the BCCDC.
For several months, the BC Centre of Disease Control and Vancouver Island Health Authority worked with Little Qualicum Cheeseworks, going through the cheese-making process with the company, checking procedures, ingredient and equipment, said Sion Shyng, food safety specialist with the BCCDC.
Posted in E.coli, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized