Category Archives: E.coli

RASFF Alert- E.coli – Burrata Cheese

RASFF

Canadian Recall – E. coli in burrata cheese from Italy in Canada

France – Metton à fondre en paquet de 250g – E.coli

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Fromagerie Du Pré Verdot
  • Names of models or references Metton to melt in 250g packet
  • Product identification
    GTIN Lot Dated
    3760091000323 DLC 19/11/2021 Use-by date 11/19/2021
  • Packaging250g
  • Start date / End of marketing From 11/02/2021 to 11/16/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health markFR-25-467-001-CE
  • Geographical sales area Whole France
  • Distributors Intermarché Cremlog

Practical information regarding the recall

  • Reason for recall Higher rate than the norm in Escherichia Coli
  • Risks incurred by the consumer Escherichia coli

Research – How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets

MDPI

Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers’ health. Their filter-feeding behavior is responsible for the potential hosting of a wide variety of microorganisms, either pathogenic for the bivalves or public health threats. Under this prism, the current study was conducted in an effort to evaluate the risk of eating raw bivalves originating from the two biggest seafood markets in Thessaloniki, the largest production area of bivalves in Greece. Both microbiological and molecular methodologies were applied in order to assess the presence of various harmful microbes, including noroviruses, BonamiaMarteiliaEsherichia coliSalmonella, and Vibrio. Results indicated the presence of several Vibrio strains in the analyzed samples, of which the halophilic Vibrio harveyi was verified by 16S rRNA sequencing; other than this, no enteropathogenic Vibrio spp. was detected. Furthermore, although Esherichia coli was detected in several samples, it was mostly below the European Union (EU) legislation thresholds. Interestingly, the non-target Photobacterium damselae was also detected, which is associated with both wound infections in human and aquatic animals. Regarding host pathogenic microorganisms, apart from Vibrio harveyi, the protozoan parasite Marteilia refrigens was identified in oysters, highlighting the continuous infection of this bivalve in Greece. In conclusion, bivalves can be generally characterized as a safe-to-eat raw food, hosting more bivalve pathogenic microbes than those of public health concern.

Research – Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

MDPI

The function of packaging is crucial in the maintenance of fresh meat product quality. This study aimed to assess the efficiency of six films added with coatings 2379L/220 and 2379L/221 (containing sage extracts) to inhibit Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli, which showed that two of the six films had a significant effect. Additionally, the effects of the films on refrigerated skinless chicken breast meat were evaluated based on microbiological content, colour, weight loss, texture and pH. Four of the six films were examined could extend the storability of refrigerated chicken breast fillets for up to seven days. All six treated films improved the pH, colour stability, weight loss, and texture of the chicken fillets. Therefore, these findings suggested that the coatings containing sage extracts having different viscosities (2379L/220 and 2379L/221) were effective as antimicrobial adhesives in food packaging films and can be commercially applied in prolonging the storage of chicken breast meat without affecting their quality. View Full-Text

USA – E. coli Outbreak Linked to Baby Spinach

CDC

Fast Facts
  • Illnesses: 10
  • Hospitalizations: 2
  • Deaths: 0
  • States: 7
  • Recall: No
  • Investigation status: Active
Spinach leaves over a white background
Contaminated Food

Josie’s Organics Baby Spinach

  • Sold at stores nationwide
  • “Best by” date of October 23, 2021
  • Sold in plastic clamshell containers

Minnesota officials found E. coli O157:H7 in a package of leftover Josie’s Organics baby spinach collected from a sick person’s home. Five people in this outbreak reported eating spinach in the week before they got sick and 1 reported Josie’s Organics brand.

Investigators are working to determine if additional products may be contaminated.

What You Should Do
  • Do not eat any contaminated spinach. Throw it away or return it to where you bought it.
  • Wash items and surfaces that may have touched the contaminated spinach using hot soapy water or a dishwasher.
  • Call your healthcare provider if you have any of these severe coli symptoms:
    • Diarrhea and a fever higher than 102°F
    • Diarrhea for more than 3 days that is not improving
    • Bloody diarrhea
    • So much vomiting that you cannot keep liquids down
    • Signs of dehydration, such as:
      • Not peeing much
      • Dry mouth and throat
      • Feeling dizzy when standing up
What Businesses Should Do
  • Do not sell or serve contaminated spinach.
  • Wash and sanitize items and surfaces that may have come in contact with recalled/contaminated spinach.
Symptoms of E. coli
  • Most people infected with Shiga toxin-producing E. coli experience severe stomach cramps, diarrhea (often bloody), and vomiting.
    • Symptoms usually start 3 to 4 days after swallowing the bacteria.
    • Most people recover without treatment after 5 to 7 days.
  • Some people may develop a type of kidney failure (hemolytic uremic syndrome, also called HUS) and would need to be hospitalized.
  • For more information about E. coli, see the E. coli Questions and Answers page.

Food Safety – Another record quarter for international food safety network

Food Safety News

A global food safety network was involved in 65 incidents from July to September, which is more than earlier this year.

It is the third successive quarter that events involving the International Food Safety Authorities Network (INFOSAN) have gone up, with 63 from April to June and 56 in the first quarter of this year.

Salmonella was part of 46 incidents involving a biological hazard followed by Listeria with 11. Next was E. coli with four, a couple each for Bacillus cereus, Hepatitis A, Norovirus and Vibrio parahaemolyticus and one each for Clostridium botulinum and Staphylococcus aureus.

Canada – Recall issued for some Glasgow Glen Farm gouda cheese due to possible contamination – E.coli

CBC

Cheese has been recalled due to possible E. coli

Certain varieties of Glasgow Glen Farm gouda cheese are being recalled due to possible E. coli contamination.

Red chili gouda cheese slices and baby wheels packaged in September 2021 are being recalled, according to a release Saturday from P.E.I.’s Chief Public Health Office.

Glasgow Glen Farm is offering a refund on the recalled products. They were only sold on P.E.I.

Recalled products include:

Red chili gouda cheese slices

Packaged date: September 23, 2021 and Sept. 29, 2021.
Best before date: Dec. 23, 2021 and Dec. 29, 2021.
Red chili waxed baby gouda wheels

Sold Sept. 10-24, 2021 at Glasgow Glen Farm.
Consumers should throw out recalled products, the release states. There have been no reported illnesses related to the products.

“If you think you have become ill from consuming a recalled product, contact your doctor or nurse practitioner,” the release said.

Other products from Glasgow Glen Farm have not been recalled.

“The Department of Health and Wellness has completed a food safety investigation, which will not lead to the recall of other products,” the release stated.

Research – Attachment of Shiga Toxin-Producing Escherichia coli (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue

MDPI

Shiga toxin-producing Escherichia coli (STEC) has caused numerous foodborne illness outbreaks where beef was implicated as the contaminated food source. Understanding how STEC attach to beef surfaces may inform effective intervention applications at the abattoir. This simulated meat processing conditions to measure STEC attachment to adipose and lean beef tissue. Beef brisket samples were warmed to a surface temperature of 30 °C (warm carcass), while the remaining samples were maintained at 4 °C (cold carcass), prior to surface inoculation with an STEC cocktail (O26, O45, O103, O111, O121, O145, and O157:H7). Cocktails were grown in either tryptic soy broth (TSB) or M9 minimal nutrient medium. Loosely and firmly attached cells were measured at 0, 3, 5, and 20 min and 1, 3, 8, 12, 24 and 48 h. TSB-grown STEC cells became more firmly attached throughout storage and a difference in loosely versus firmly attached populations on lean and adipose tissues was observed. M9-grown STEC demonstrated a 0.2 log10 CFU/cm2 difference in attachment to lean versus adipose tissue and variability in populations was recorded throughout sampling. Future research should investigate whether a decrease in intervention efficacy correlates to an increase in firmly attached STEC cells on chilled carcasses and/or subprimals, which has been reported. View Full-Text

Research – Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Wiley Online

Black peppercorn is a common ingredient imported and used in uncooked or ready-to-eat foods in the United States. They might be exposed to fecal coliforms and other microbial contamination due to a lack of good agricultural and manufacturing practices in some developing countries under which they were grown and harvested, thus causing economic losses to the peppercorn industry in the United States. We investigated the effect of gaseous chlorine dioxide (ClO2) on reducing the microbial population levels of coliforms, aerobic bacteria, yeasts, and molds on unprocessed black peppercorns. Treatments on peppercorns were conducted in a 30-L airtight chamber, and equal amounts of dry media precursors were used to generate gaseous ClO2. Whole peppercorns (200 g) were exposed to 20, 30, and 40 g of precursor dose for up to 60 min at 21 ± 0.4°C and in combination with mild heat at 40 ± 2°C. Aerobic bacteria, coliforms, yeasts, and molds on peppercorns were enumerated before (7.4, 7.2, and 7.1 log CFU/g, respectively) and after treatments. Results after treatment demonstrated 0.8–1 log10 (90%) reduction for all the microbes post-treatment at 21 ± 0.4°C. The treatments conducted with a 30 g precursor dose for 60 min at 21 ± 0.4°C reduced statistically higher (p < .05) microorganisms than those at 40 ± 2°C. Our work demonstrated that gaseous ClO2 could be used as a part of an overall hurdle technology to reduce the coliforms, aerobes, yeasts, and molds on black peppercorns without affecting the visual quality.

France – Cream – E.coli

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name the sablonniere farm
  • Names of models or references25 cl jar 2.5 l bucket
  • Product identification
    GTIN Lot Dated
    3760093420037 1577 Use-by date 20/11/2021
  • Start date / End of marketing From 03/11/2021 to 16/11/2021
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Regions: Brittany, Pays-de-la-Loire
  • Distributors super u janze, leclerc st gregoire, u express reindeer, hyper u guichen, super u pipriac, inter bain de bretagne, leclerc st nicolas, leclerc vern,
  • List of points of saleCCF10112021_0002.pdf

Practical information regarding the recall

  • Reason for recall non-compliant analysis
  • Risks incurred by the consumer Escherichia coli