Category Archives: E.coli

Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue



Depending on the interpretation of the European Union (EU) regulations, even marginally visibly contaminated poultry carcasses could be rejected for human consumption due to food safety concerns. However, it is not clear if small contaminations actually increase the already present bacterial load of carcasses to such an extent that the risk for the consumers is seriously elevated. Therefore, the additional contribution to the total microbial load on carcasses by a small but still visible contamination with feces, grains from the crop, and drops of bile and grease from the slaughter line was determined using a Monte Carlo simulation. The bacterial counts (total aerobic plate count, EnterobacteriaceaeEscherichia coli, and Campylobacter spp.) were obtained from the literature and used as input for the Monte Carlo model with 50,000 iterations for each simulation. The Monte Carlo simulation revealed that the presence of minute spots of feces, bile, crop content, and slaughter line grease do not lead to a substantial increase of the already existing biological hazards present on the carcasses and should thus be considered a matter of quality rather than food safety.

Research UK – FSA annual reports shows rise in incidents and recalls

Food Safety News

The number of food incidents, recalls and cases of four pathogens went up over a 12-month period, according to the latest published data.

The Food Standards Agency’s (FSA) annual report and accounts covers performance and activities in 2021/22 across England, Wales and Northern Ireland at a cost of £130.5 million ($160.2 million).

In 2021, cases of Campylobacter and Listeria reported in the UK returned to pre-COVID-19 levels but Salmonella and Shiga toxin-producing E. coli (STEC) O157 stayed lower than pre-pandemic figures. Data for all four pathogens showed an increase compared to more than 49,000 Campylobacter, 566 E. coli, 4,442 Salmonella and 136 Listeria cases in 2020.

A series of related Salmonella outbreaks in 2020 and 2021 were linked to breaded chicken products from Poland and affected more than 1,000 people.

Nine emerging risks were identified including Listeria in enoki mushrooms from Asia which had a 90 percent non-compliance rate.

Food, animal feed and environmental contamination incidents went up by almost 20 percent to 2,336. Pathogenic microorganisms were the leading cause of incidents, allergens were second and pesticide residues third, driven by the Europe-wide incident relating to non-permitted ethylene oxide in sesame products and items containing locust bean gum.

Notifications published in 2021/22 rose to 150 from 136 in the previous period. This included 84 allergy alerts and 66 product recall information notices.

Foodborne disease made up 17 percent of FSA spend on research and evidence programs. PATH-SAFE, a £19 million ($23.5 million) project was started to look at novel methods to improve foodborne disease and antimicrobial resistance surveillance.

Canada – Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli



Paneer Fresh Cheese
Food – Microbial Contamination – E. Coli – non-pathogenic
What to do

Do not use, sell, serve or distribute the affected products

Hotels, restaurants and institutions

Affected products

Mother Dairy brand Paneer Fresh Cheese recalled due to generic E. coli.
The recalled products were sold in Alberta, Ontario and Quebec.

Korea – Approximately 10% of plated pet food exceeds microbiological standards

Korea IT Times

Food poisoning bacteria such as Salmonella and pathogenic Escherichia coli were also detected in some pet foods.
According to the Korea Food Communication Forum (KOFRUM) on the 25th, a research team from the Gwangju City Research Institute of Health and Environment investigated the degree of microbial contamination and the use of food additives in 130 pet food and snacks distributed in Gwangju from March to August 2021, and this was revealed. .

The results of this study investigation of microbial contamination and food additive use of pet food and snacks distributed in the Gwangju area were published in the latest issue of the Journal of the Korean Society of Livestock Hygiene.

출처 : Korea IT Times(

Research – Isolation of Listeria monocytogenes from poultry red mite (Dermanyssus gallinae) infesting a backyard chicken farm in Greece

The poultry red mite (PRM), Dermanyssus gallinae, is arguably the most harmful, ubiquitous haematophagous ectoparasite infesting egg-laying hens. PRM is a vector of various microorganisms, with some being important for food microbiology and public health. The present study aimed to investigate the presence of specific pathogens, including Escherichia coliSalmonella spp. and Listeria spp., carried by PRM infesting a chicken farm in Greece. Mites were caught using cardboard traps (Avivet), and 100 unwashed PRM were homogenized and used for microbiological cultures. Microbiological cultures were carried out on general and selective substrates to detect the above-mentioned bacteria. Specifically for Listeria spp., DNA was extracted from bacteria grown in Tryptone Soya Yeast Extract Agar using a commercial kit. The hly gene encoding the Listeriolysin O protein was amplified by PCR. Mites were identified as D. gallinae using morphological keys as well as by COI DNA barcoding. Microbiological cultures and PCR assays were positive for Listeria monocytogenes. No other bacteria were detected. The current study constitutes the first molecular isolation of L. monocytogenes from Dgallinae, confirming that PRM can carry this food-borne pathogen. PRM control measures and hygiene practices should be applied to minimize any possible contamination risk of poultry products with L. monocytogenes and safeguard public health.

New Zealand – Pams brand Carrot Batons – E.coli


Pams brand Carrot Batons (300g)

20 January 2023: Foodstuffs Own Brands Ltd is recalling a specific batch of its Pams brand Carrot Batons due to the possible presence of E.coli.

Product type Carrots
Name of product (size) Pams brand Carrot Batons (300g)
Date marking Use By Date 20/01/23
Package size and description The product is sold in a 300g plastic package.
Distribution The product is sold at Pak’n Save, New World and Four Square stores throughout New Zealand.

The product has not been exported.

Notes This recall does not affect any other Pams brand products.

Point of sale notice for retailers

If you are a retailer of the product in this recall notice, you need to download a copy of the below Point of sale notice and display it in your store for one month.

Point of sale notice – Pams brand Carrot Batons [PDF, 47 KB]

Consumer advice

Customers are asked to check the date mark on the back of the packaging.

Affected product should not be consumed. There have been no reports of associated illness, however if you have consumed any of this product and have any concerns about your health, seek medical advice.

Customers should return the product to their retailer for a full refund.

Who to contact

If you have questions, contact Foodstuffs Own Brands Ltd:

  • Phone: 0800 24 51 14
  • Address: 35 Landing Drive, Mangere, Auckland.

Research – Study on bacterial infection in older individuals

News Medical

The older population is prone to microbial infections, which can lead to death. Hence, it is important to understand why this group is vulnerable to microbial infection, especially bacterial infection. A recent Scientific Reports study linked data from two sources to understand the determining factors for microbial infection in the older population in the UK.

The prevalence of bacterial infection significantly increases with age. According to English surveillance data, the incidence of Escherichia coli (E. coli) bacteria is around ten times more in men who are between 45 and 64 years of age and around 100 times more in men above 75 years of age, compared to the younger age group, i.e., those between 15 and 44 years of age. Similar trends were observed with Staphylococcus aureusStreptococcus pneumoniae, and Streptococcus pyogenes bacteria.

Currently, there is no clear explanation for why older individuals are more vulnerable to microbial infections. Nevertheless, environmental risk factors, such as nutrition, lifestyle, and housing, have been deemed possible contributing factors. In addition, the levels of C reactive proteins (CRP) could contribute to individual infection risk.

Serological studies have indicated that aging is associated with a gradual decrease in adaptive immunity, i.e., T-cell responses and antibody levels, which leads to an increase in pneumococcal pneumonia and herpes zoster infections.

In addition to radiological imaging, microbiological sampling (e.g., blood, urine, sputum, peritoneal fluid, and cerebrospinal fluid) can also be used to diagnose an infection by identifying the causal organism of the infection. In England, microbiological specimens are typically processed in hospital laboratories under the National Health Service.

About the Study

The current study used a large-scale population cohort, namely the UK Biobank (UKB), to understand the determining factors of bacterial infection and how it influences subsequent health-related problems.

UKB is a prospective cohort that contains information on around 500,000 men and women aged between 40 and 69 between 2006 and 2010. Initially, this cohort was designed to evaluate the environmental and genetic determinants that lead to common life-threatening diseases.

Public Health England (PHE) has established a second-generation surveillance system (SGSS) to monitor and improve public health. The SGSS dataset contains regularly updated information on human pathogens, such as Campylobacter, Salmonella, and other foodborne pathogens. Additionally, it contains antimicrobial test reports against important pathogens.

The current study demonstrated the possibility of linking UKB prospective cohort data with a national dataset containing information on microbial culture in England (SGSS).

RASFF Alerts – E.coli – Mussels


Detection of E.coli in a batch of mussels from Spain in France

Research – An excimer lamp to provide far-ultraviolet C irradiation for dining-table disinfection.


Dining tables may present a risk to diners by transmitting bacteria and/or viruses. Currently, there is a lack of an environmental-friendly and convenient means to protect diners when they are sitting together. This investigation constructed far-UVC excimer lamps to disinfect dining-table surfaces. The lamps were mounted at different heights and orientations, and the irradiance on table surfaces was measured. The irradiation doses to obtain different inactivation efficiencies for Escherichia coli (E. coli) were provided. In addition, numerical modeling was conducted for irradiance and the resulting inactivation efficiency. The surface-to-surface (S2S) model was validated with the measured irradiance. The germicidal performance of far-UVC irradiation, the far-UVC doses to which diners were exposed, and the risk of exposure to the generated ozone were evaluated. The results revealed that an irradiation dose of 12.8 mJ/cm2 can disinfect 99.9% of E. coli on surfaces. By varying the lamp irradiance output, the number and positions of the lamps, the far-UVC irradiation can achieve a 3-log reduction for a dining duration of 5 min. Besides, the far-UVC lamp has a low damage risk to diners when achieving an effective inactivation rate. Moreover, there is virtually no ozone exposure risk in a mechanically ventilated dining hall.

Research – Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production



The goal of this project is to determine if the time between harvest and end use of romaine lettuce impacts E. coli O157:H7 pathogenicity and detectability resulting in increased health risk. Laboratory scale experiments with inoculated lettuce undergoing simulated harvest and cooling will be used to measure changes in E. coli O157:H7 stress tolerance and virulence. Input from industry partners including temperature data from commercial romaine harvesting and cooling, and details on supply chain logistics, will be combined with the laboratory scale experimental data and used to model risk associated with specific harvest and handling practices. The resulting quantitative tool will be publicly available and allow for growers and producers to determine any practices that should be implemented to reduce the potential for O157 transmission on romaine lettuce.