Category Archives: E.coli

Research – Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria

Posted on May 30, 2018 by | Leave a comment

Journal of Food Protection

The behavior of foodborne bacteria on whole and cut mangoes and the antibacterial effect of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on contaminated mangoes were investigated. Mangoes var. Ataulfo and Kent were used in the study. Mangoes were inoculated with Listeria monocytogenes, Shigella flexneri, Salmonella Typhimurium, Salmonella Typhi, Salmonella Montevideo, Escherichia coli strains (O157:H7, non-O157:H7 Shiga toxin–producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative). The antibacterial effect of five roselle calyx extracts (water, ethanol, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against foodborne bacteria were evaluated on contaminated mangoes. The dry extracts obtained with ethanol, methanol, acetone, and ethyl acetate were analyzed by nuclear magnetic resonance spectroscopy to determine solvent residues. Separately, contaminated whole mangoes were immersed in five hibiscus extracts and in sanitizers for 5 min. All foodborne bacteria attached to mangoes. After 20 days at 25 ± 2°C, all foodborne bacterial strains on whole Ataulfo mangoes had decreased by approximately 2.5 log, and on Kent mangoes by approximately 2 log; at 3 ± 2°C, they had decreased to approximately 1.9 and 1.5 log, respectively, on Ataulfo and Kent. All foodborne bacterial strains grew on cut mangoes at 25 ± 2°C; however, at 3 ± 2°C, bacterial growth was inhibited. Residual solvents were not detected in any of the dry extracts by nuclear magnetic resonance. Acetonic, ethanolic, and methanolic roselle calyx extracts caused a greater reduction in concentration (2 to 2.6 log CFU/g) of all foodborne bacteria on contaminated whole mangoes than the sodium hypochlorite, colloidal silver, and acetic acid. Dry roselle calyx extracts may be a potentially useful addition to disinfection procedures of mangoes.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Salmonella, Uncategorized

Research – Microbiological survey of field‐grown and retail lettuce in Beijing

Posted on May 29, 2018 by | Leave a comment

Wiley Online Eurofins Food Testing UK

Abstract

About 108 retail and 101 field‐grown lettuce samples from across Beijing were examined. These samples were analyzed for their aerobic plate counts, coliform counts, fecal flora counts, and presence of pathogenic bacteria. Samples included retail leaf (n = 56), retail head (n = 52), field‐grown leaf (n = 54), and field‐grown head lettuce (n = 47). The number of aerobic colonies of retail leaf lettuce was significantly higher than that of retail head lettuce throughout the year, with the exception of December. The means of retail leaf lettuce aerobic plate counts varied from 4.87 to 7.03 log10 cfu/g. For retail head lettuce, the mean count of aerobic microbiological populations varied from 4.33 to 6.33 log10 cfu/g. The aerobic microbiological populations of field‐grown lettuce were lower than those of retail lettuce in the same month. The mean count of field‐grown head lettuce was 5.53 log10 cfu/g. The mean count of retail head lettuce was 5.92 log10 cfu/g. The mean of the coliform counts ranged from <0.47 to 2.85 log10cfu/g. Leaf and retail lettuce had significantly higher coliform, fecal flora, and Escherichia coli counts than head and field‐grown lettuce. The detection rate of E. coli was directly proportional to that of fecal flora. No E. coli O157:H7 or Salmonella spp. were detected in these lettuce samples.

Practical applications

It is generally agreed that microbial contamination of lettuce will arise if there is improper operation in the process of its storage, transportation, and shelves sale. As lettuce is usually eaten raw, microbes can cause people to suffer from illnesses. Therefore, it is of critical importance to monitor the presence of microbes closely. In this study, the number of aerobic plate count in lettuce from different sources was examined. It was found that freshly picked lettuce had fewer microorganisms than retail lettuce had; lettuce harvested in low‐temperature seasons has fewer microorganisms than that in hot seasons. The suggestion is that cold chain transport is the best way for lettuce transportation, especially in summer and aseptic packaging is helpful to reduce contact pollution.

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Posted in E.coli, Research, Salmonella, Uncategorized

Research – Thermal Inactivation of Shiga Toxin–Producing Escherichia coli in Ground Beef with Varying Fat Content

Posted on May 27, 2018 by | Leave a comment

Journal of Food Protection

Decimal reduction time (D-value) was calculated for six non-O157 Shiga toxin–producing Escherichia coli (STEC) in a laboratory medium and ground beef. For the laboratory medium, an overnight culture of each strain of STEC was divided into 10-mL sample bags and heated in a water bath for a specific time on the basis of the temperatures. Survival curves were generated by plotting the surviving bacterial population against time, and a linear-log primary model was used to estimate the D-values from survival curves. The z-values (the temperature raised to reduce the D-value by one-tenth) were calculated by plotting the log D-values against temperature. Similarly, for ground beef, six fat contents, 5, 10, 15, 20, 25, and 30% of ground beef were formulated for this study. Inoculated meat was divided into 5-g pouches and submerged in a water bath set at specific temperatures (55, 60, 65, 68, and 71.1°C). The average D-value for these strains in a laboratory medium was 17.96 min at 55°C, which reduced significantly (P < 0.05) to 1.58 min at 60°C, and then further reduced (P < 0.05) to 0.46 min at 65°C. In ground beef, a negative correlation (P < 0.05) between fat content of ground beef and D-values was observed at 55°C. However, at temperatures greater than 60°C, there was no impact (P > 0.05) of fat content of ground beef on the thermal resistance of non-O157 STECs. Irrespective of the fat content of ground beef, the D-values ranged from 15.93 to 11.69, 1.15 to 1.12, and 0.14 to 0.09 min and 0.05 at 55, 60, 65, and 68°C, respectively. The data generated from this study can be helpful for the meat industry to develop predictive models for thermal inactivation of non-O157 STECs in ground beef with varying fat content.

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Posted in E.coli, Food Microbiology, Food Safety, Food Testing, Research, Uncategorized

Research – Inactivation of Escherichia coli by Ultrasound Combined with Nisin

Posted on May 27, 2018 by | Leave a comment

Journal of Food Protection ecoli

The aim of this study was to investigate the inactivation of nonpathogenic Escherichia coli in nutrient broth and milk through the use of either ultrasound (US) alone or US combined with nisin (US + nisin) treatments. The E. coli cells were treated at 0 to 55°C, 242.04 to 968.16 W/cm2 for 0 to 15 min. The results showed that the inactivation of E. coli by US and US + nisin increased when the temperature, US power density, and treatment time were increased. The inactivation kinetics of E. coli in nutrient broth by US and US + nisin both conformed to linear models. The largest reductions of 2.89 and 2.93 log cycles by US and US + nisin, respectively, were achieved at 968.16 W/cm2 and at 25°C for 15 min. The suspension media of the E. coli cells influenced the inactivation effect of US, while the growth phases of E. coli cells did not affect their resistance to US. Under all experiment conditions of this study, the differences between US and US + nisin in their respective inactivation effects on E. coli were not obvious. The results suggested that nisin had either no effect at all or a weak synergistic effect with US and that the E. coli cells were inactivated mainly by US, thus indicating that the inactivation of E. coli by US is an “all or nothing” event.

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Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, Uncategorized

Canada – E. coli Outbreak in Canada tied to Yuma Romaine – E.coli O157

Posted on May 21, 2018 by | Leave a comment

Food Poison Journal 

As of May 9, 2018, there are six Canadian cases of E. coli O157 that are genetically similar to the U.S. outbreak linked to romaine lettuce coming from the Yuma growing region in the U.S. The six Canadian illnesses are reported in four provinces: British Columbia (1), Alberta (1), Saskatchewan (2), and Ontario (2). Individuals became sick between late March and mid-April 2018. One of the Canadian cases was hospitalized, and no deaths have been reported in Canada. Individuals who became ill were between 13 and 68 years of age. The majority of cases (67%) were female.In the Canadian investigation, among the six cases, most of the individuals who became sick reported having eaten romaine lettuce at home, or in prepared salads purchased at grocery stores, restaurants and fast food chains, before their illnesses occurred. Two Canadians did report traveling to the U.S. before getting sick and eating romaine lettuce while they were there.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food death, Food Hygiene, Food Illness, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Food Virus, Uncategorized

Hong Kong – Not to consume a kind of French raw milk cheese suspected to be contaminated with E.coli (O26)

Posted on May 18, 2018 by | Leave a comment

CFS logo

Not to consume a kind of French raw milk cheese suspected to be contaminated with E.coli (O26)

Issue Date 17.5.2018
Source of Information Rapid Alert System for Food and Feed (RASFF) of the European Commission
Food Product A kind of raw milk cheese imported from France
Product Name and Description Product name: Fromage AOP reblochon laitier au lait cru (Reblochon raw milk cheese AOP)

Place of origin: France

Manufacturer: FROMAGERIES CHABERT

Packing: 450g per pack

Lots: Lot numbers starting with 8CR

Sanitary mark: FR 74. 096. 050 CE – with red round casein
Reason For Issuing Alert
  • The Centre for Food Safety (CFS) received a notification from the RASFF that the above-mentioned product might have been contaminated with E. coli (O26) and is being recalled.
  •  According to information provided by the RASFF, a local importer, Silco International Limited, had imported some of the affected product into Hong Kong. The CFS immediately contacted the importer concerned for follow-up. The importer confirmed that it had imported 2.4 kilograms of the affected product and all had been distributed. It has initiated a recall according to the CFS’ advice.
Action Taken by the Centre for Food Safety
  • For the sake of prudence, the CFS has immediately suspended the import and sale in Hong Kong of the concerned product.
  •  The CFS has informed the French authorities concerned of the import suspension and will alert the trade to the incident. It will continue to closely monitor the incident and take appropriate follow-up action. Investigation is underway.
Advice to the Trade
  • Stop using or selling the product concerned immediately if they possess it.
Advice to Consumers
  • Not to consume the affected product if they have bought any.
Further Information
  • The CFS press release
  • Enquiries about the recall can be made to the importer’s hotline at 2764 3632 during office hours.

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Posted in Center for Food Safety, E.coli, E.coli O26, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized

RASFF Alerts – E.coli – Frozen Cooked Mussels – Live Clams

Posted on May 18, 2018 by | Leave a comment

kswfoodworld food safety poisoning

RASFF-too high count of Escherichia coli (9200 MPN/100g) in frozen cooked mussels (Mytilus chilensis) from Spain, with raw material from Chile in Croatia

RASFF-too high count of Escherichia coli (780 MPN/100g) in live clams (Ruditapes decussatus) from Tunisia in Italy

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Posted in E.coli, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Uncategorized

RASFF Alerts – STEC E.coli – Wheatgrass Powder – Raw Sheep Milk Cheese – Chilled Topside Beef

Posted on May 18, 2018 by | Leave a comment

kswfoodworld food safety poisoning

RASFF-shigatoxin-producing Escherichia coli (stx1+ /25g) in wheatgrass powder from Germany in Germany

RASFF-shigatoxin-producing Escherichia coli (eae- stx1+ /25g) in raw milk sheep cheese from France in Italy

RASFF-shigatoxin-producing Escherichia coli (stx1+; eae+ /25g) in chilled beef topside from the United Kingdom in the Netherlands

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Posted in E.coli, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, RASFF, STEC, STX 1, Uncategorized

Canada – Updated Food Recall Warning – Whole Foods Market recalls Reblochon Cheese “raw cow cheese” due to E. coli O26

Posted on May 16, 2018 by | Leave a comment

CFIA

Recall details

Ottawa, May 15, 2018 – The food recall warning issued on May 14, 2018 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

Whole Foods Market is recalling Reblochon Cheese “raw cow cheese” from the marketplace due to possible E. coli O26 contamination. Consumers should not consume the recalled product described below.

The product has been sold from the following Whole Foods Market locations in Ontario:

  • 4771 Yonge Street, North York
  • 301 Cornwall Road, Oakville
  • 951 Bank Street, Ottawa
  • 87 Avenue Road, Toronto.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Whole Foods Market Reblochon Cheese “raw cow cheese” Variable All “Packed On” dates from March 20, 2018 up to and including May 15, 2018 Starts with
0293524

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Posted in E.coli, E.coli O26, Food Hygiene, Food Inspections, Food Microbiology, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Uncategorized

Canada – Food Recall Warning – Haute Montagne brand raw milk cheese “Reblochon de Savoie (AOP) au lait cru” recalled due to E. coli O26

Posted on May 15, 2018 by | Leave a comment

CFIA CIFA

Recall details

Ottawa, May 14, 2018 – Les Dépendances is recalling Haute Montagne brand raw milk cheese  “Reblochon de Savoie au lait cru” from the marketplace due to possible E. coli O26 contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Haute Montagne Reblochon de Savoie (AOP) au lait cru 450 g – 550 g All lots starting with “8CR” 8 31014 00139 0

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Posted in CFIA, E.coli, E.coli O26, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Uncategorized