Category Archives: E.coli

Research – Contribution of MALDI-TOF-MS-based principal component analysis for distinguishing foodborne pathogens

Posted on April 1, 2023 by | Leave a comment

Wiley Online

Abstract

Foodborne diseases are important to determine bacteria in strain level, which are analyzed by library-based devices and bioinformatics-enabled. The aim of this study was to investigate the contribution of principal component analysis (PCA) with matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to distinguish according to the differences of bacterial strains as rapidly screening of foodborne bacteria. The MALDI-TOF-MS-based PCA analysis was used for differentiating bacterial strains isolated from ready-to-eat foods. According to the results of PCA analysis, the percentages of distance and proximity between species were evaluated by composite correlation indexes (CCI). Bacillus cereus were detected in burghul salad (BC1) and macaroni salad (BC2) taken from the SB2-snack bar, and the similarity rate was determined as 97%. Three other B. cereus bacteria (BC3, BC4, and BC5) in the same cluster were also isolated from salads collected from SB4-snack bar. The similarity of Klebsiella pneumoniae bacteria, which have the codes KP1 and KP2, isolated from macaroni salad and burghul salad taken from the SB2 snack bar respectively were 96%. Additionally, the CCI values of two E. coli strains in burghul (EC1) salad and Russian salad (EC2) in the same sampling point (SB1) were determined as 97%. In conclusion, this analysis with MALDI-TOF-MS based PCA has revealed the relationships between bacteria genera and species, beyond just the identification of bacteria and the rapid screening of bacteria in perishable foodstuffs. Similarities between bacterial strains identified for different samples from the same sampling point suggested that there were not adequate hygiene rules and storage requirements were not followed.

Leave a comment

Posted in Bacillus cereus, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Klebsiella, Malditof, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

France – Nestle closes French Buitoni factory hit by E.coli outbreak

Posted on March 31, 2023 by | Leave a comment

Reuters

PARIS, March 30 (Reuters) – Swiss packaged-food giant Nestle (NESN.S) is closing a frozen-pizza factory in northern France that saw sales fall sharply after an E. coli outbreak last year, it said on Thursday.

The group had suspended operations at the factory, which French media said employs 140 people, earlier this month.

French prosecutors last year opened a probe over the death of one person, the injuring of 14 others and breaches of food safety requirements which they alleged were linked to the E.coli outbreak at the factory, which produced frozen pizzas.

Leave a comment

Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Australia – Fleurieu Milk Company Pouring Cream – E.coli

Posted on March 31, 2023 by | Leave a comment

FSANZ

Product information

Fleurieu Milk Company is conducting a recall of Fleurieu Milk Company Pouring Cream (300ml, 1L, 2L and 10L). The product has been available for sale at Woolworths, IGA and Independent Food Retailers in SA and Independent Food Retailers in VIC, NSW and NT.

Date markings

Use By 06.04.23, 07.04.23 and 08.04.23

Problem

The recall is due to potential microbial contamination.

Food safety hazard​

Food products contaminated with E.coli may cause illness if consumed.

Country of origin

Australia

What to do​

Any consumers concerned about their health should seek medical advice and customers should return the product(s) to the place of purchase for a full refund. We apologise for any inconvenience.

For further information please contact:

Fleurieu​​ Milk Company

(08) 8558 6020

qa@fleurieumilkco.com.au

​Related links:

Leave a comment

Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSANZ

Research – The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables

Posted on March 26, 2023 by | Leave a comment

 

 

Wiley Online

Abstract

Preharvest control strategies, to reduce or eliminate pathogenic bacteria in leafy vegetables that may be consumed raw, may provide additional food safety protection and shelf life quality extension beyond what is possible to achieve with postharvest sanitation alone. The aim of this study was to characterize the efficacy and effect of contact time of electrolyzed water (e-water), 1-bromo-3-chloro-5-dimethylhydantoin (BCDMH), and peracetic acid (PAA) at 80 and 150 ppm against pathogen surrogates Escherichia coli M23 (E. coli M23)and Listeria innocua ATCC 33090 (L. innocua), and a representative spoilage microorganism Pseudomonas fluorescens (P. fluorescens) on leafy green vegetables (LGV) mizuna, rocket (arugula), and red chard. Each of the leafy vegetables has a distinctly different leaf architectures that could alter the effectiveness of preharvest sanitation treatments. e-Water, BCDMH and PAA were equally effective in inactivating plant total viable count, E. coli M23, L. innocua and P. fluorescens (reduction compared to water control—0.5–4.0 log CFU/g). On average an additional 0.8 (0.4–1.1) log CFU/g inactivation was obtained by increasing sanitizer contact time from 30 min to 2 h, whereas increasing sanitizer concentrations produced, at maximum, an extra 0.5 log CFU/g inactivation. These findings suggest that e-water, BCDMH, and PAA are all useful for in-field preharvest application on a wide range of plants and increasing contact time rather than concentration improves sanitation efficacy.

Leave a comment

Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria innocua, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas

Research – Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological ha-zards of interest in food safety in Spain (2)

Posted on March 26, 2023 by | Leave a comment

AESAN

This report addresses the prospection of biological hazards for some types of food that may pose a risk to the population and that are not currently included in the official control programs in Spain.

It completes and updates the 2018 report by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN, 2018). A number of bacteria that are significant contributors to nosocomial infections due to the increase in the number of multi-resistant strains of Acinetobacter spp. ,Klebsiella pneumoniae and Pseudomonas aeruginosa are listed first.

It is also addressed the study of the prevalence and possible control of Bacillus cereus and Cronobacter spp. presence in cereal flours and others, the revision of Campylobacter jejuni and/or Campylobacter coli in meats other than poultry, as well as the study of Shigatoxin-producing Escherichia coli. These latter two biological agents are much better known from the food control perspective, although there are control measures for Campylobacter spp. in poultry meat and not in other types of meat such as beef or pork and in the case of E. coli, producers of Shiga toxins, the control of this particular type of pathogenic strains in food has not been specifically addressed either.

Finally, tick-borne viral encephalitis, which can be transmitted to humans through the consumption of raw milk or raw dairy products, has been indicated as a viral hazard. The prospective study shows the need to determine the prevalence of multi-resistant bacteria of Acinetobacter baumannii, K. pneumoniae and P. aeruginosa in foods in Spain, especially in ready-to-eat foods such as salads and fresh plant-based foods. This is especially important due to the lack of data on the prevalence of these bacteria in foods in Spain. However, food research is carried out in neighbouring countries.

It is also necessary to include C. jejuni and/or C. coli in the investigations of beef and pork, since the incidence of these foodborne pathogens in humans is not explained solely by the presence of these agents in poultry meat, being their presence in other animals for slaughter also evident. Similarly, outbreaks of Shiga toxin-producing E. coli have been reported in Spain over the last 25 years, which makes it advisable to control them in beef, raw milk and leafy vegetables.

With regard to Cronobacter spp. and B. cereus, the importance of these agents can be demonstrated given their survival in powdery materials such as flours of different origins, including cereals, although the reported outbreaks do not seem to indicate a high prevalence. As regards the only viral hazard mentioned, it should be noted that the wide dispersion of the ticks that can transmit this virus, together with the potential consumption of raw milk, makes it advisable to investigate it in raw milk products.

However, the study of the actual infective capacity of this virus is not easy to establish with simple analytical methods. With this last exception, research for controlling all these biological hazards in food is possible, with classical or advanced methodologies that are robust enough, available for each case.

Leave a comment

Posted in Bacillus cereus, Campylobacter, campylobacter coli, Campylobacter jejuni, Cronobacter sakazakii, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Klebsiella, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Pseudomonas aeruginosa, Shigatoxin, STEC, STEC E.coli

Research – Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes

Posted on March 25, 2023 by | Leave a comment

MDPI

Abstract

Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.

Leave a comment

Posted in Antibacterial, Antimicrobials, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Staphylococcus aureus

Luxembourg – TOSCANA BEEF MINCE FROM THE CACTUS BRAND – E.coli

Posted on March 24, 2023 by | Leave a comment

SAP

Cactus is recalling the following product in Luxembourg:

Name Minced beef Toscana
Brand Cactus
Unit about 400g
Use-by date (DLC) 03/23/2023
Batch 17.03.23-01

Danger: Potential presence of E. coli bacteria

Escherichia coli can cause food poisoning which can occur within a week after consumption and result in gastrointestinal disorders often accompanied by cramps. These symptoms may be aggravated in young children, immunocompromised subjects and the elderly. People who have consumed these products and have these symptoms are invited to consult a doctor and report this consumption to him.

Sale confirmed in Luxembourg by: Cactus

Information Source: Cactus Recall Notification

Leave a comment

Posted in E.coli, escherichia coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing

USA – Elkhorn Valley Packing Recalls Boneless Beef Chuck Product Due to Possible E. coli O103 Contamination

Posted on March 24, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, March 24, 2023 – Elkhorn Valley Packing, a Harper, Kan. establishment, is recalling approximately 3,436 pounds of boneless beef chuck product that may be contaminated with Shiga toxin-producing E. coli (STEC) O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The boneless beef chuck items were packed on Feb. 16, 2023. The following product is subject to recall [view label]:

  • Various weights corrugated boxes containing “Elkhorn Valley Pride Angus Beef 61226 BEEF CHUCK 2PC BNLS; Packed on 2/16/23.” The complete list of serial numbers and box count numbers for the boneless beef chuck product that are subject to recall can be found here.

The product subject to recall bears establishment number “EST. M-19549” inside the USDA mark of inspection. These items were shipped to distributors, federal establishments, retail locations, and wholesale locations, which includes hotels, restaurants, and institutions, in Connecticut, Illinois, Indiana, Maryland, Massachusetts, Michigan, New Jersey, New York and Pennsylvania.

The problem was discovered when FSIS was conducting routine FSIS testing of ground beef derived from this product and the sample confirmed positive for STEC O103. There have been no confirmed reports of adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 STEC, such as O103, because it is harder to identify than STEC O157:H7. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

Distributors and other customers who have purchased these products for further processing should not use them or further distribute them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef product that has been cooked to a temperature of 160°F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Media and consumers with questions regarding the recall can contact Dallas Kenney, Director of Operations, Elkhorn Valley Packing, at 620-243-3308 or email at dallas@elkhornvalleypacking.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Product Images

Recall-011-2033-Labels.pdf
Recall-0112023-EVP-Product-Info.pdf

Leave a comment

Posted in E.coli, E.coli O103, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, FSIS, STEC, STEC E.coli, USDA

France – COULOMMIERS WITH RAW MILK – STEC E.coli

Posted on March 24, 2023 by | Leave a comment

RASFF

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name REFLECTIONS OF FRANCE
  • Model names or references COULOMMIERS WITH RAW MILK Reflets de France – Box of 350G
  • Identification of products
    GTIN Batch Date
    3560071411381 018 551 Date of minimum durability 03/24/2023
  • Packaging Box of 350G
  • Marketing start/end date From 07/02/2023 to 21/03/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 61 402 001 EC
  • Geographic area of ​​sale Whole France
  • Distributors CROSSROADS

Practical information regarding the recall

  • Reason for recall Suspicion of the presence of Shigatoxin-producing Escherichia coli (STEC).
  • Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)

Leave a comment

Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli

Research – CFA Briefing – Relevance of generic E coli (inc testing issues) to food safety

Posted on March 24, 2023 by | Leave a comment

Chilled Food Assoc

Escherichia coli (E. coli) is a bacterium commonly found in the gut of humans and warm-blooded
animals. Most strains of E. coli are harmless and some provide many health benefits to the host; for example,
they prevent colonization of the gut by harmful pathogens.

However, there are small groups of E.coli, referred to as pathogenic E.coli, that can cause severe disease in
humans, which are well known to be transmitted by food and/or water and have been implicated in major
food borne outbreaks worldwide e.g. radish sprouts in Japan, Sprouted seeds in Germany, raw / undercooked
beef products UK and USA.

This briefing note looks at the relevance of generic E coli to food safety referring to fresh produce and is also relevent to all food types.

With sections including transmisson, testing and prevention it concludes:

  • A positive for E.coli O157 alone may not cause illness.
  • The isolation of stx (Shiga toxins) gene has to be isolate in an E.coli, usually with a gene for attachment for the isolate to cause serious illness.
  • All parties agree with the confirmed stage of the method, but FSA’s decision to call isolation of stx alone as presumptive is misleading.
  • Action required in the event of a presumptive result is inappropriate and not possible for the industry.
  • Food safety can only be controlled by routinely testing for indicator organisms e.g. generic E. coli and monitoring trends to proactively prompt investigation.
  • HACCP and PRP’s are paramount, supported by environmental and product monitoring.

CFA 057 22 Briefing paper – relevance of generic E coli (inc testing issues) to food safety

Leave a comment

Posted in E.coli, Food Microbiology Research, Research, STEC, STEC E.coli