RASFF-shigatoxin-producing Escherichia coli (presence /25g) in chilled vacuum-packed beef from Argentina in Italy
RASFF-shigatoxin-producing Escherichia coli (stx2f /25g) in chilled chopped endive from the Netherlands in the Netherlands
RASFF-shigatoxin-producing Escherichia coli (stx+) in chilled beef from Argentina in the Netherlands
RASFF-too high count of Escherichia coli (120000; 150000 CFU/g) in camembert cheese from Austria in Austria
Ottawa, October 9, 2018 – La Granja Foods is recalling The Farm La Granja brand Queso ranchero fresco from the marketplace due to possible E. coli O157:H7 contamination. Consumers should not consume the recalled product described below.
| Brand Name | Common Name | Size | Code(s) on Product | UPC |
|---|---|---|---|---|
| The Farm La Granja | Queso ranchero fresco | 1 lb | All Best Before Dates up to and including November 15, 2018 | None |
RASFF-shigatoxin-producing Escherichia coli (stx1+; stx2+; eae-; aatA- /25g) in roastbeef from Argentina in Germany
RASFF-shigatoxin-producing Escherichia coli (stx2+ /25g) in chilled vacuum-packed beef from Argentina in Italy
RASFF-shigatoxin-producing Escherichia coli (stx2+ /25g) in frozen boneless beef from Brazil in Italy
A TEEN girl spent 11 days in intensive care after being struck down with an E. coli infection at the same Egyptian resort a Brit couple died for the same illness.
Anna Doherty, 19, said she became ill after succumbing to an infection while staying at the Jasmine Palace Hotel in the resort of Hurghada.
It comes as it was revealed yesterday that John and Susan Cooper, from Burnley, died as a result of an E. coli infection while holidaying in the same resort.
Anna travelled to the Red Sea resort with her dad and sister in March 2018, and they stayed there for ten days.
Half way into their stay at the all-inclusive hotel, Anna recalled how she began to feel extremely unwell, suffering symptoms of vomiting and diarrhoea.
After visiting the on-site doctors’ clinic, Anna said she was told she had a water infection and was given an injection and antibiotics.
Two children from the same family have died after contracting the deadly food poisoning bug E.coli, health bosses have confirmed.
The children, whose ages have not yet been released, were from the Charnwood area of Leicestershire and had been treated for the bug in the last two weeks.
Public Health England confirmed the deaths today and revealed it’s working with environmental health officers after two cases of hemolytic uremic syndrome were confirmed in the siblings.
Hemolytic uremic syndrome is a serious complication of E.coli which affects the kidneys, eventually causing them to shut down.
Dr Lauren Ahyow, consultant in communicable disease control at PHE East Midlands, said: “E. coli is an infection that causes a spectrum of illness ranging from mild through to severe bloody diarrhoea, mostly without fever.
“Sometimes the infection can cause a condition called haemolytic uraemic syndrome which affects the kidneys and can be very serious.
The bacteriophage T7NLC is a virus that can find the bacteria E. coli in water. The bacteriophage can bind to the E. coli and it shoots its own DNA into the bacteria. It then lyses breaks open the bacterium, releasing an enzyme that destroys it, as well as sending out additional phages to attack other E. coli.
Posted in E.coli, Uncategorized, water microbiology, Water Safety
Images CDC
Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packaging conditions. Packages of whole chicken, cut-up chicken (breast and leg quarter), and ground turkey were purchased from retail stores. Aerobic plate counts (APCs) were significantly different (P < 0.05) among types of products and packaging materials, with ground turkey packages and the heat-sealed, high-walled containers being the lowest. APCs were significantly lower (P < 0.05) when the packages were intact and tight compared with intact and loose. Of the 105 packages, there were 10 (9.5%) with the presence of either Shiga toxin–producing Escherichia coli (STEC) or Campylobacter; of those packages, 6 (5.7%) were positive for STEC, 7 (6.7%) were positive for Campylobacter, and 3 (2.9%) were positive for both pathogens on the surfaces. Salmonella was not detected on the surfaces of all tested packages. Surfaces of whole chicken packages were significantly (P < 0.001) more likely to have detectable levels of Campylobacter and STEC than those of cut-up chicken packages. Packages that were positive for Campylobacter and/or STEC had significantly (P < 0.005) higher APCs than negative packages. The results suggested that STEC is another significant pathogen present on the surfaces of poultry packages in addition to Campylobacter. The presence of STEC on the external packaging of raw poultry raises a concern because consumers may not expect such pathogens on the surfaces of poultry packages.
Posted in Campylobacter, E.coli, Food Hygiene, Food Safety, Food Testing, Salmonella, STEC, Uncategorized, VTEC
WAGENINGEN, Netherlands, Sept. 18, 2018 /PRNewswire/ — FDA & USDA announced they have approved Phageguard-E as a “GRAS” (Generally Recognized as Safe) food processing aid against E.coli O157. The new product consists of natural phages against E.coli and is produced by Micreos of The Netherlands. The company confirms that industrial scale projects with US meat processing companies are set to start shortly.
Micreos, a pioneer in targeted pathogen reduction technology continues to expand its product portfolio. Today it announced that PhageGuard-E, a new surface intervention to combat E. coli O157 on food products, will now be available for the US beef industry. The findings are of particular interest to beef processors looking for natural and effective post harvest interventions, reducing E. coli O157 on beef carcasses, primals, subs and trimmings. Recent research conducted at the University of Neveda demonstrated superior results of PhageGuard-E surface spray on E. coli O157 contaminated fresh cold beef over currently used chemicals.
Posted in Bacteriophage, E.coli, E.coli O157, E.coli O157:H7, Uncategorized
FoodWorld 