Category Archives: E.coli

Australia – Coles Finest Australian Washed Rind Cheese – E.coli

Posted on December 28, 2022 by | Leave a comment

FSANZ

Product information

Coles Supermarkets is conducting a recall of Coles Finest Australian Washed Rind Cheese. The product has been available for sale at Coles Supermarket stores in VIC and TAS and Coles Online.

​Date markings

Best before dates of 14th Dec 2022 up to and including 1st Feb 2023

Coles Finest Australian Washed Rind Cheese

Problem

The recall is due to microbial (E. coli) contamination.

Food safety hazard

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

Country of origin

Australia

What to do​

Consumers should not eat this product and should return the product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Coles Customer Care

1800 061 562

​

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSANZ

Research – Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process

Posted on December 27, 2022 by | Leave a comment

MDPI

Abstract

This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut.
The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots.
Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of colour was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut.
Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food.

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Posted in Coliforms, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, MAP, Mesophilic Aerobes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mould/Mold, Yeasts

Research – Antimicrobial Phage Spray Effective Against Foodborne Bacteria, Including Multidrug Resistant E. Coli

Posted on December 24, 2022 by | Leave a comment

Food Safety.Com

Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR). The technology involves the application of bacteriophages (phages)—benign viruses that eat bacteria—to goods in the form of microgels.

Phages are natural predators to bacteria, and because phages attack bacteria in a highly targeted manner, they can be used in food and agriculture without disturbing the balance of microbial communities. Phage products have been approved by the US Food and Drug Administration (FDA) for controlling dangerous bacterial contaminants such as Escherichia coli in food products. Though they do not affect the taste, texture, and nutritional quality of foods, phages are not widely used by industry due to challenges with delivery and stability of phage products.

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Posted in antimicrobial resistance, Bacteriophage, Decontamination Microbial, E.coli, FDA, 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, Uncategorized

Australia – Cause of illnesses from spinach in Australia identified; Costco among stores that received product

Posted on December 23, 2022 by | Leave a comment

Food Safety News

Investigations into almost 200 foodborne illnesses in Australia after eating a brand of baby spinach have revealed what caused the illnesses.

Riviera Farms said the spinach was contaminated with a weed called thornapple. The scientific name is Datura stramonium and it is also known as jimsonweed. How the weed got into the food supply is still being investigated by Victorian authorities with site inspections underway.

Riviera Farms issued a recall of baby spinach after reports of customers falling ill. The company then contacted its 20 clients. Costco is the only direct major retail client, however, the product was also sold to stores such as Coles, Aldi, and Woolworths.

Spinach products were grown on a farm in Victoria and shipped to several stores across the country. More than 190 potential cases were reported in New South Wales, Australian Capital Territory, Victoria, and Queensland.

There have been several hospitalizations. Toxicological impacts are still to be confirmed but it is understood most people experienced symptoms for a short time and then recovered.

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Posted in Decontamination Microbial, E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Australia – Yoghurt Shop product sold in SA and NT recalled over E.coli contamination

Posted on December 23, 2022 by | Leave a comment

ABC News AU

A flavoured yoghurt has been pulled from shelves in South Australia and the Northern Territory due to contamination, with shoppers urged not to consume affected products.

The Yoghurt Shop announced a recall of its 190g Caramel Crumble Yoghurt cups with a best before date of January 23, 2023 due to E.coli contamination.

The product has been available for sale at Coles and IGA supermarkets in South Australia and the Northern Territory, and at On The Run locations in South Australia.

Food Standards Australia and New Zealand said food products contaminated with E.coli may cause illness if consumed.

In a recall notice, Food Standards Australia and New Zealand said the product should not be eaten and should be returned to the place of purchase for a full refund.

Any consumers concerned about their health should seek medical advice.

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing

Quebec – Notice not to consume feta-style cheese prepared and sold by Fromagerie Carpati inc. – E.coli

Posted on December 23, 2022 by | Leave a comment

Quebec

QUEBEC CITY , Dec. 22 2022 /CNW Telbec/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with Fromagerie Carpati inc., located at 5270, route Harwood , in Vaudreuil-Dorion , advises the population not to consume the product indicated in the table below, because analysis results show that this product is likely to contain E. coli bacteria and represents a health risk.

Product name

Format

Affected lot

Feta style cheese

Variable

Units sold until December 22, 2022

The product that is the subject of this warning was offered for sale until December 22, 2022, in several establishments in the province of Quebec. The product came in many forms and was presented in various packaging. It was sold chilled.

The operator is voluntarily recalling the product in question. It has agreed with MAPAQ to issue this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away. Even if the affected product shows no signs of tampering or suspicious odors, its consumption may represent a health risk.

It should be noted that no case of illness associated with the consumption of this food has been reported to MAPAQ to date.

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

Posted on December 22, 2022 by | Leave a comment

BFR

Flour is a natural product and a valuable foodstuff.

However, Shiga toxin-producing Escherichia coli (STEC) were detected in multiple flour samples (wheat, spelt and rye) during routine food monitoring in Germany in 2018. Escherichia (E.) coli are bacteria that occur naturally in the intestines of animals and humans and the detection of E. coli in food is a strong indicator of a faecal contamination.

Bacteria from the faeces or stool can be shed into the environment and subsequently contaminate various animal- and plant-based foods. Direct transmission between animals and humans and from humans to humans are also possible. Certain toxin producing variants of E. coli can cause serious diseases in animals and humans.

E. coli variants that can form Shiga toxins are of particular importance for humans. These are abbreviated as STEC. STEC, which cause diseases in humans, are referred to as entero-hemorrhagic E. coli (EHEC). The symptoms of an infection with STEC are initially gastrointestinal.

The possible severity of the disease ranges from watery to bloody diarrhea. In adults, the course of the disease can also proceed without symptoms. A particularly severe complication is the hemolytic-uremic syndrome (HUS). HUS is a disease that manifests in acute kidney failure, blood coagulation disorders and destruction of the red blood cells and can lead to death in individual cases. This form of the disease affects particularly sensitive groups of people, such as young chil-dren.

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Posted in E.coli, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli

Australia – The Yoghurt Shop Caramel Crumble Yoghurt 190g – E.coli

Posted on December 21, 2022 by | Leave a comment

FSANZ

Product information

Purely Natural Yoghurt is conducting a recall of the below product. The product has been available for sale at Coles in SA and NT; IGA in SA and NT; and OTR (On The Run) locations in SA.

Date markings

Best Before date – BB: 23/01/23

The Yoghurt Shop Caramel Crumble Yoghurt 190g

Problem

The recall is due to microbial (E.coli) contamination.

Food safety hazard

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

Country of origin

Australia

What to do​

Consumers should not eat this product and should return the product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice.

For further information please contact:

Purely Natural Yoghurt
(08) 7081 0711
​

Related links:

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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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing

Research – A Comprehensive Review of Variability in The Thermal Resistance (D-Values) of Food-Borne Pathogens—A Challenge for Thermal Validation Trials

Posted on December 20, 2022 by | Leave a comment

MDPI

Abstract

The thermal processing of food relies heavily on determining the right time and temperature regime required to inactivate bacterial contaminants to an acceptable limit. To design a thermal processing regime with an accurate time and temperature combination, the D-values of targeted microorganisms are either referred to or estimated. The D-value is the time required at a given temperature to reduce the bacterial population by 90%. The D-value can vary depending on various factors such as the food matrix, the bacterial strain, and the conditions it has previously been exposed to; the intrinsic properties of the food (moisture, water activity, fat content, and pH); the method used to expose the microorganism to the thermal treatment either at the laboratory or commercial scale; the approach used to estimate the number of survivors; and the statistical model used for the analysis of the data. This review focused on Bacillus cereus, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, and Clostridium perfringens owing to their pathogenicity and the availability of publications on their thermal resistance. The literature indicates a significant variation in D-values reported for the same strain, and it is concluded that when designing thermal processing regimes, the impact of multiple factors on the D-values of a specific microorganism needs to be considered. Further, owing to the complexity of the interactions involved, the effectiveness of regimes derived laboratory data must be confirmed within industrial food processing settings.
 

 

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Posted in Bacillus, Bacillus cereus, Clostridium, Clostridium perfringens, Cronobacter sakazakii, cross contamination, D-Value, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

France – Nestlé allowed to restart pizza plant linked to deadly E. coli outbreak

Posted on December 19, 2022 by | Leave a comment

Food Safety News

Nestlé has been given permission to partially reopen a plant in France where pizzas behind a serious E. coli outbreak were made.

French officials from the Nord area of the country in the Hauts-de-France region gave the green light this past week for operations to restart at the Buitoni factory in Caudry.

Approval only applies to production of pizzas with cooked dough. The line making pizzas with no re-baking of dough, such as the Fraîch’Up range, will not restart yet.

Fraîch’Up frozen pizzas were the source of the largest E. coli-HUS outbreak ever documented in France. 

One element of the plan to restart has included the dismantling and cleaning of 19,000 parts on the production line.

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Posted in Decontamination Microbial, E.coli, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak