Category Archives: E.coli

Research – Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

Posted on May 2, 2021 by | Leave a comment

MDPI

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and aw) characteristics were also determined. Two primary models were used to estimate the kinetic parameters of Salmonella spp., namely Weibull and Baranyi and Roberts (no lag) models. Additionally, goodness-of-fit of the primary models was assessed by calculating the R-Square and mean square error. Salmonella spp. growth in the unripened raw milk cheese was inhibited during storage, but nevertheless bacteria survived at 5 °C for 33 days (2.5 log cfu/g) and 15 °C for 18 days (1.8 log cfu/g). A decrease in the number of Salmonella spp. populations from an initial concentration 6.6 log cfu/g to below a detection limit was observed at 25 °C after 7 days of storage of contaminated cheese samples. It was concluded that the storage temperature significantly influenced the inactivation rate of Salmonella spp. in fresh raw milk cheese and proceeded faster at 25 °C compared to remaining storage temperatures.

Leave a comment

Posted in Coliforms, E.coli, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Raw Milk, raw milk cheese, Research

France – Product recall: Fromagerie des Frisonnes brand Marguerite’s Delight – E.coli

Posted on April 30, 2021 by | Leave a comment

Oulah

Product recall: Fromagerie des Frisonnes brand Marguerite's Delight

ENCOUNTERED PROBLEM

Presence of Escherichia Coli

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.

The bacterium E. coli is naturally present among the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸ Lot
100221

▸ DDM
04/25/2021

▸ Packaging individually
wrapped in paper

▸ Start date / End of marketing
From 03/15/2021 to 04/16/2021

▸ Health mark
FR 86 042 001 CE

▸ Geographical sales area
• INDRE-ET-LOIRE (37)
• VIENNE (86)

▸ Distributors
• Retailers on 86 and 37,
• Amap at 37,
• Tours Beaujardin market
• farm gate sale

▸ Consumer service contact
0247920402

▸ Source
EARL DES FRISONNES EARL des Frisonnes

Leave a comment

Posted in E.coli, food contamination, 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 Testing, Food Toxin, Uncategorized

USA – New E. coli O145:H28 Outbreak Sickens 15; Little Information Provided

Posted on April 29, 2021 by | Leave a comment

Food Poisoning Bulletin

A new E. coli O145:H28 outbreak has been posted on the FDA’s CORE Investigation outbreak table. This new outbreak has sickened at least 15 people. There is no more information provided, which is typical for a posting on that table. The FDA only gives out more information about these outbreaks when they believe there are actionable steps that consumers can take to protect themselves, such as a recall.

Leave a comment

Posted in E.coli, E.coli O145, FDA, food bourne outbreak, food contamination, 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 Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli

France – Product recall: ORGANIC rope Mussels raised in France from the L’ATELIER POISSONNERIE brand – E.coli

Posted on April 29, 2021 by | Leave a comment

Oulah

Product recall: ORGANIC rope molds raised in France from the L'ATELIER POISSONNERIE brand

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

People who hold the product in question are asked not to consume them – and more particularly young children, pregnant women, immunocompromised people and the elderly – and to return them to the point of sale where they were purchased.

People who have consumed it and who present symptoms such as diarrhea, abdominal pain or vomiting should consult their doctor as soon as possible, mentioning this consumption and the possible link with the bacterium Escherichia coli.

In the absence of symptoms within 10 days after consuming the affected products, there is no need to worry and consult a doctor.

The bacterium E. coli is naturally present among the digestive microflora of humans and warm-blooded animals. Some strains of E. coli are pathogenic, and can be responsible in humans for various disorders ranging from mild diarrhea to more serious forms such as hemorrhagic diarrhea or severe kidney damage such as HUS, mainly in young children.

FURTHER INFORMATION

▸ Barcode
3664335020170

▸ Lot
20210418

▸ DLC
04/26/2021

▸ Start date / End of marketing
From 04/21/2021 to 04/26/2021

▸ Health mark
FR 44.069.002 CE

▸ Distributors
E. Leclerc Stores

▸ Contact
customer service 0960445769

▸ Source
https://rappel.conso.gouv.fr/

Leave a comment

Posted in E.coli, food contamination, 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, microbial contamination, Microbiology, Oulah

Research – Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging.

Posted on April 25, 2021 by | Leave a comment

Journal of Food Protection

This study investigated the effectiveness of pulsed electric fields (PEF) treatment (19, 23, 30 kV/cm), pulsed UV light (PL) treatment (5 to 50 s; 1.04 J/cm 2 /s), and antimicrobial packaging (AP) treatment, either individually or combined, in inactivating bacteria and in maintaining the quality of fruit juices. Apple juice samples, inoculated with Escherichia coli K12 or native mold and yeast (M&Y), were treated by a bench scale PEF and/or PL processing systems and stored in glass jars with antimicrobial caps containing 10 µl of carvacrol (AP). The reduction in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments included PL (5 to 50 s; 1.04 J/cm 2 /s ), PEF (19, 23, 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments from 19 to 30 kV/cm (PEF19, PEF23, PEF30) achieved E. coli reduction by 2.0, 2.6 and 4.0 log CFU/ml, respectively; PL treatments for 10 to 50 seconds (PL10, PL20, PL30, PL40, PL50) achieved E. coli reduction by 0.45, 0.67, 0.76, 2.3, and 4.0 log CFU/ml, respectively. There were no significant (p>0.05) differences between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K12 populations to non-detectable levels (> 5 log reduction) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved over 5 log reduction of M&Y; however, juice samples subject to PEF+PL+AP treatment had lower M&Y counts (2.9 log) than samples subject to PEF+PL treatment (3.9 log) after 7 days. There were no significant (p > 0.05) differences in pH, acidity, total soluble solid contents among all samples after treatments. Increased PL treatment times reduced color a*, b* values, total phenolics and carotenoid contents. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization of juice products.

Leave a comment

Posted in antimicrobial resistance, Antimicrobials, Bacteria, bacterial contamination, E.coli, mold, Moulds, Yeasts

Research – Survival of Salmonella and Shiga Toxin-producing Escherichia coli and Changes in Indigenous Microbiota During Fermentation of Kombucha Made from Home-brewing Kits

Posted on April 25, 2021 by | Leave a comment

Journal of Food Protection

Survival and growth of Salmonella and Shiga toxin-producing Escherichia coli (STEC) in kombucha prepared from four brands of commercially available kombucha kits intended for use by home brewers were investigated. Changes in microbiota responsible for fermentation were also determined. An initial population of Salmonella (6.77 log CFU/mL) decreased to below the detection limit (0.30 log CFU/mL) within 10 d in kombucha prepared from two of the four test brands. Populations of 1.85 and 1.20 log CFU/mL were detected in two brands fermented for 14 d. An initial population of STEC (7.02 log CFU/mL) decreased to <0.30 log CFU/mL in two of the four brands within 14 d; 0.20 and 0.87 log CFU/mL were detected in kombucha prepared from the other two brands. Salmonella and STEC increased in populations within 1 d in three brands of base tea used to prepare kombucha, and were stable throughout 14 d of incubation. Both pathogens steadily declined in base tea prepared from one brand of kombucha kit. Inactivation of the pathogens occurred as the pH of kombuchas decreased, but a clear correlation between rates of inactivation and decrease in pH was not evident when comparing kombuchas prepared from the four kits. Growth and peak populations of mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria varied, depending on the kombucha kit brand. There was not strong evidence to correlate the behavior of Salmonella and STEC with any of these groups of indigenous microbiota. Results of this study show that the ability of Salmonella and STEC to survive in kombucha and base tea used to prepare kombucha is dependent on inherent differences in commercially available kombucha kits intended for use in home settings. Strict application of hygienic practices with the goal of preventing contamination with Salmonella or STEC is essential for reducing the risk of illness associated the consumption of kombucha.

Leave a comment

Posted in E.coli, E.coli O103, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Shigatoxin, STEC, STEC E.coli

Research – Relationship of growth conditions to desiccation tolerance of Salmonella enterica, Escherichia coli, and Listeria monocytogenes

Posted on April 24, 2021 by | Leave a comment

Journal of Food Protection

Growth on solid media as sessile cells is believed to increase the desiccation tolerance of Salmonella enterica . However, the reasons behind increased resistance have not been well explored. In addition, the same effect has not been examined for other foodborne pathogens such as pathogenic Escherichia coli or Listeria monocytogenes . The purpose of this research was two-fold: first, to determine the role of oxygenation during growth on the desiccation resistance of S. enterica , E. coli , and L. monocytogenes , and second, to determine the effect of sessile versus planktonic growth on the desiccation resistance of these pathogens. Three different serotypes each of Salmonella , E. coli , and L. monocytogenes were cultured in trypticase soy broth with 0.6% yeast extract (TSBYE), with (aerobic) shaking or on TSBYE with agar (TSAYE) under either aerobic or anaerobic conditions and harvested in stationary phase. After adding cell suspensions to cellulose filter disks, pathogen survival was determined by enumeration at 0 and after drying for 24 h. Results showed statistical differences in harvested initial populations prior to drying (0 h). For Salmonella , a correlation was found between high initial population and greater survival on desiccation (p = 0.05). In addition, statistical differences (p ≤ 0.05) between survival based on growth type were identified. However, differences found were not the same for the three pathogens, or between their serotypes. In general, Salmonella and E. coli desiccation resistance followed the pattern of aerobic agar media ≥ liquid media ≥ anaerobic agar media. For L. monocytogenes serotypes, resistance to desiccation was not statistically different based on mode of growth. These results indicate growth on solid media under aerobic conditions is not always necessary for optimal desiccation survival but may be beneficial when the desiccation resistance of the test serotype is unknown.

Leave a comment

Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Serotype

RASFF Alert – E.coli – Mussels

Posted on April 23, 2021 by | Leave a comment

RASFF-Logo

RASFF

Escherichia coli (1600 MPN/100g) in mussels (Mytilus galloprovincialis) from Italy in Italy

Leave a comment

Posted in E.coli, food contamination, 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 Testing, RASFF

Research – Antibacterial activity of sweet orange (Citrus sinensis) juice extract on selected bacteria

Posted on April 22, 2021 by | Leave a comment

AJMR

Plants have potentials to be developed into many new drugs yet to be discovered because of the countless chemical compositions in them. The investigation is targeted at the antibacterial activity of sweet orange juice extract on some bacteria using ethanol and ethyl ethanoate solvent to extract juice. Ditch method was used for the sensitivity testing against Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae and Neisseria gonorrheae with a dilution factor of 10-10 for inoculation from pure culture of each selected bacteria. Disc method was used to test streptomycin, ciprofloxacin, gentamycin and penicillin G against test organisms as positive controls. There was no significant difference in the effect of different concentrations of the same extract on test organisms. However, there was a significant difference in the ethyl ethanoate and alcohol extracts. The ethyl ethanoate extract showed minimum inhibitory concentration at 300 mg/ml on E. coli (31.5 ± 0.5 mm); N. gonorrheae (21 ± 0.0 mm) at 200 mg/ml; S. aureus (22 ± 0.0 mm) and K. pneumoniae (37 ± 3.0 mm) at 100 mg/ml; while ethanol extract at 100 mg/ml on E. coli (23.5 ± 1.5 mm) and K. pneumoniae (25 ± 5.0 mm);  N. gonorrheae (13.5 ± 1.0 mm) and S. aureus (12.5 ± 2.5 mm) at 300 mg/ml and 200 mg/ml respectively. The zones of inhibition exhibited by streptomycin ranges from N. gonorrheae (14-24 mm) E. coli; ciprofloxacin varies from 15- 21 mm on K. pneumoniae and S. aureus respectively. Gentamycin ranges from 14-20 mm on N. gonorrheae and S. aureus respectively; and penicillin G on N. gonorrheae (14 mm) and S. aureus (28 mm). It can be concluded that sweet orange juice of ethyl ethanoate extract was more effective than the ethanol extract and the positive control.

Leave a comment

Posted in Antibacterial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Klebsiella, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Staphylococcus aureus

Research – What lives inside the chicken gut?

Posted on April 15, 2021 by | Leave a comment

Phys Org

In a recently published study, investigators from Norwich and Surrey have more than doubled the number of microbial species known to live in the chicken gut. As the health and wealth of humans is tied to the health and productivity of chickens, this lays down a key resource for all future studies on the gut microbiome of this important food animal.

With three times as many chickens as people on our planet, this ubiquitous food animal underpins human nutrition and health across the globe—whether through subsistence farming or intensive production, chickens supply more of our food than any other animal. Chicken meat is surging in popularity as a lower-carbon alternative to meat from other livestock, whilst eggs remain an important and affordable source of nutrition worldwide. However, poultry are also a source of antimicrobial resistance and of pathogens such as Campylobacter, Salmonella and E. coli that threaten human health.

Leave a comment

Posted in Campylobacter, E.coli, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, Salmonella, Salmonella in Chicken