Category Archives: E.coli

Kenya – How Safe Is That Plate Of Meat You Consume?

Posted on September 23, 2022 by | Leave a comment

Kenya News

A significant portion of beef, goat meat and other meat products sold in butcheries and eateries in Nakuru is contaminated with a toxic cocktail of bacteria, a new report by researchers based at Egerton University has revealed.

The study which evaluated microbiological safety of meat and ready-to-eat (RTE) meat products in urban and peri-urban parts of the county, indicates that the presence of Staphylococcus aureus, Escherichia coli (abbreviated as E. coli) salmonella spp and Shigella bacteria is worrying and efforts have to be put in place to cut on their levels.

Staphylococcus aureus was the most isolated negative bacteria in 87 beef and goat meat and other meat products samples, with a prevalence of 100 per cent, followed by Shigella spp in 81 samples (93 percent).

Staphylococcus aureus is a pathogen known to cause bloodstream infections, pneumonia, bone and joint infections and soft tissue infections, while infection with some strains of Shigella spp can result in diarrhea (sometimes bloody), fever, and stomach cramps.

The report compiled by lead investigators Dr. Hillary Odeckh Indago, Prof. Joseph Wafula Matofari and Dr. John Masani Nduko further notes that all the 15 samples of water randomly collected from the butcheries and eateries tested positive for E. coli, salmonella spp and Shigella bacteria.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, Shigatoxin, Shigella, Staphylococcus aureus

RASFF Alert – E.coli – Mussels

Posted on September 23, 2022 by | Leave a comment

RASFF

Escherichia coli in mussels from Netherlands in France

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Posted in E.coli, food contamination, food handler, Food Hazard, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, RASFF

What Are Common Food Poisoning Pathogen Incubation Periods?

Posted on September 21, 2022 by | Leave a comment

Food Safety Gov

Check out the fact sheets at the link above.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

To prevent illness, always follow the food safety steps: clean, separate, cook, and chill. Other prevention tips for specific bacteria and viruses are included below.

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:

Other important bacteria and viruses that cause foodborne illness include:

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Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, Bacterial Spores, Campylobacter, Clostridium, Clostridium botulinum, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Salmonella, Shigella, Staphylococcus aureus, Vibrio

France – Individual Tropézienne sold in pastry kiosk (traditional showcase)- E.coli – Staphylococcus aureus

Posted on September 21, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name/
  • Model names or references Individual Tropézienne sold in newsstands (traditional showcase) Products sold from 29/08 TO 30/08
  • Identification of products
    Batch
    see attached product list
  • Products Listposter_Auchan_Englos_20220919.pdfAttachment
  • Packaging Sold in pastry stand
  • Marketing start/end date From 08/29/2022 to 08/30/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark/
  • Further information/
  • Geographic area of ​​sale Auchan English
  • Distributors Auchan English

Practical information regarding the recall

  • Reason for recall presence of coagulase-positive staphylococci and Escherichia coli
  • Risks incurred by the consumer Escherichia coli
    Staphylococcus aureus (causative agent of staphylococcal poisoning)

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Posted in Bacterial Toxin, 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 recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Intoxications, Staphylococcus aureus, Toxin

RASFF Alerts – E.coli – Fresh Mint – Chivas

Posted on September 16, 2022 by | Leave a comment

RASFF

High count of Escherichia coli in fresh mint from Italy, packaged in Romania

RASFF

E. coli in Chivas from Italy in Romania

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF

Israel – Notice to the consumer public: collection of Ashtavi dairy products- E.coli

Posted on September 12, 2022 by | Leave a comment

GovIL

Ashtavi Dairy wishes to inform its customers that in the laboratory tests conducted by the Food Service in the Ministry of Health, North District, abnormalities were discovered in the results of microbial testing (E-coli bacteria) in the following product: sheep’s cheese in vacuum packaging weighing 1 kg from all expiration dates up to and including: 30.09. 2022. The company carries out a proactive return of the product.

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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 Testing

Research Paper Sunlight Parameters Influence the Survival and Decline of Salmonella and Escherichia coli in Water

Posted on September 10, 2022 by | Leave a comment

Journal of Food Protection

The effect of variations in temperature, ultraviolet (UV) radiation, and sunlight intensity on generic Escherichia coli , E. coli O157:H7, Salmonella Newport and antibiotic resistant (ABR) variants of E. coli O157:H7 and S . Newport exposed to sunlight was evaluated. Bacterial strains suspended in sterile deionized water at a concentration of 8 log CFU/ml were exposed to sunlight on three different days for 180 min; control treatments were stored in the dark. The mean temperature of 30.08 and 26.57℃ on day 1 and 3 were significantly different (p<0.05). The UV intensity was significantly different on all three days and sunlight intensity significantly differed on day 3 (p<0.05). Bacterial population decline positively correlated with temperature, sunlight and UV intensity. Differences in bacterial population declines differed among specie, antibiotic resistance (ABR) profile and day of exposure. (p<0.05). On days 1 and 2, the populations of generic E. coli dropped below the limit of detection (1 log CFU/ml) while the % of live cells was 67% and 6.6% respectively. The artificial neural network model developed to predict bacterial survival under different environmental conditions suggested that Salmonella cells were more resistant than E. coli . The ABR strains had significantly higher viable cells after sunlight exposure (p<0.05). Sunlight exposed cells resuscitated in TSB varied in maximum population density and maximum growth rate based on bacterial species and presence of antibiotic resistance. Morphological changes such as viable but non-culturable (VBNC) state transition and filament formation was detected in sub-populations of sunlight exposed bacteria. Daily fluctuations in UV and sunlight intensity can result in significant variations in bacterial decline and recovery.

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Posted in antimicrobial resistance, Antimicrobials, Contaminated water, Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, UV Microbiology, Water, water microbiology, Water Safety

Canada – Bonvallis brand Nevat (cheese) recalled due to generic E. coli

Posted on September 9, 2022 by | Leave a comment

CFIA

Summary

Product
Nevat (cheese)
Issue
Food – Microbial Contamination – E. Coli – non-pathogenic
What to do

Do not use, sell, serve or distribute the affected product.

Audience
Retail

Affected products

Bonvallis brand Nevat (cheese) recalled due to generic E. coli.

The recalled product was sold in Quebec.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin

RASFF Alerts – E.coli – Mussels

Posted on September 9, 2022 by | Leave a comment

RASFF

High count of Escherichia coli in mussels from France in Spain

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, RASFF

Norway – Coop withdraws Coop Mediterranean salad 125g – E.coli

Posted on September 7, 2022 by | Leave a comment

Matportalen

Coop Mediterranean salad

Coop Norge SA withdraws Coop Mediterranean lettuce 125g, best before date 14.09.2022. The reason is the discovery of E.coli.

Coop Mediterranean lettuce 125 g, best before date 14.09.2022 is sold in all Coop stores.

The withdrawal is due to the discovery of too high values ​​of the E.coli bacteria in accordance with the regulations.

E. coli is an intestinal bacterium that occurs naturally in the intestines of animals and humans. The bacteria are usually harmless, but some varieties of E. coli have properties that allow them to cause disease. The course of the disease depends on the type of E. coli and can range from a mild gastrointestinal infection to more serious disease with kidney complications.

The vast majority of the goods were stopped before they reached the shops. Coop Norge SA nevertheless asks consumers who have bought the product with the specific expiry date to return the product to the store, so that they can get a refund, or throw it away.

See Coop’s press release of 07/09/2022

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing