Category Archives: E.coli

Research -Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

Posted on February 11, 2020 by | Leave a comment

Wiley Online

Kefir is a probiotic dairy product containing multiple species of lactic acid bacteria, acetic acid bacteria, and yeast, with varying microbial composition depending on geographical origin. In the present study, we characterized the acetic acid bacterial population in Korean kefir by next‐generation sequencing‐based community analysis and isolated a novel acetic acid bacterial strain, Acetobacter fabarum DH1801. To evaluate its potential application in the food industry, the antimicrobial activity of A. fabarum DH1801 against seven foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Cronobacter sakazakii, Salmonella Enteritidis, enterotoxigenic Escherichia coli, and Shigella flexneri) was analyzed by growth curve analysis. Remarkably, the culture filtrate of the novel isolate inhibited the growth of all seven pathogenic bacteria in a dose‐dependent manner, which was superior to acetic acid solution of same pH value. Our findings suggest that the A. fabarum DH1801 strain forms a protective barrier during kefir fermentation against contamination by foodborne pathogens.

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Posted in Acetobacter, Cronobacter sakazakii, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Shigella, Shigella flexneri, Uncategorized

Research – VA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials

Posted on February 8, 2020 by | Leave a comment

Wiley Online

Active and intelligent food packaging films has taken more importance over conventional packaging. The aim of this study was to develop active and intelligent food packaging films based on bio‐degradable polymers like polyvinyl alcohol and starch, incorporated with natural additives, that is, propolis extract (PE) and Anthocyanin. Boric acid was used as a cross‐linker. The results proved the compatibility of films mixture. The mechanical strength was also measured and highest value was achieved 6.1 MPa for films containing 20% PE. Moreover, the maximum zone of inhabitation, that is, 21 and 15 mm, was also achieved at same composition against Escherichia coli and methicillin‐resistant Staphylococcus aureus, respectively. Furthermore, all films had shown great color response against different pH ranging from 2 to 14. Finally, food spoilage test was performed using pasteurized milk. Films responded visibly by changing color and protected milk from spoilage. Hence, formulated bio‐degradable active and intelligent films can be used as food packaging material.

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Posted in Antimicrobials, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, MRSA, Research, Staphylococcus aureus, Technology, Uncategorized

RASFF Alert – STEC E.coli – Organic Leak Seeds for Sprouting

Posted on February 7, 2020 by | Leave a comment

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RASFF – enteropathogenic Escherichia coli (stx- eae+ /25g) in organic leek seeds for sprouting from China, via Italy in Norway

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Posted in E.coli, eae, food contamination, 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, RASFF, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

Research – Not-so-dirty birds? Not enough evidence to link wild birds to food-borne illness

Posted on February 4, 2020 by | Leave a comment

Science Daily

When food makes people sick, some blame birds because they hang around farms, and their feces can contain E. coli, Salmonella and Campylobacter, three common pathogens that can cause food-borne illness.

But a recent Washington State University study published in Biological Reviews on Jan. 31 has found scant evidence to support the link between wild birds and human illness involving those three pathogens.

The perceived risk of wild birds can impact their survival, said Olivia Smith, lead author on the study and a recent WSU Ph.D. graduate.

“Farmers are being encouraged to remove wild bird habitat to make their food safer, but it doesn’t appear that these actions are based on data,” Smith said. “When you restrict birds from agricultural settings, you are doing something that can lead to their decline.”

Bird populations have been falling rapidly in recent decades. Scientists estimate that since 1970, North America has lost more than three billion birds. In light of this, the WSU researchers highlighted the need for more definitive research before destroying habitat and banning birds from fields in the name of food safety.

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Posted in Campylobacter, E.coli, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Testing, Research, Uncategorized

UK – STEC increase for England and Wales in 2018

Posted on February 4, 2020 by | Leave a comment

Food Safety News

More than 1,500 confirmed Shiga toxin-producing E. coli (STEC) infections were reported in England and Wales in 2018 and five people died, according to Public Health England data.

A total of 1,553 confirmed cases included 607 laboratory-confirmed cases of STEC serogroup O157 and 612 infections where a non-O157 serogroup was isolated. In 2017, 948 confirmed cases of STEC were reported.

For 334 cases, samples tested positive by Polymerase Chain Reaction (PCR) for Shiga toxin (stx) genes, but STEC was not cultured with more than 300 of these in England.

Four STEC outbreaks caused by O157 affecting 55 people were investigated in 2018. It was not possible to find the vehicle and/or source of infection for the two largest and national outbreaks were a foodborne source was suspected. In one of these, 26 people were ill with 10 needing hospital treatment. In the other, 17 people were sick and four were hospitalised. The other two smaller outbreaks involved a petting farm and an outdoor event.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Illness, 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, STEC, STEC E.coli, Uncategorized

Information – Raw Flour: A Hazardous Ingredient?

Posted on February 3, 2020 by | Leave a comment

Lancaster Farming

Recent recalls of flour are important to note, but a recall is not the only time to be concerned about the safety of uncooked flour.

In recent years, there have been numerous recalls and illnesses associated with uncooked flour and products containing uncooked flour, like boxed cake mix. While it is appropriate to be concerned about getting sick from those batches of recalled flour, that concern should apply to all brands and types of flour, regardless of a recall.

Flour is a raw agricultural product. Wheat is grown outside in a field where birds and other animals fly over and wander through the field, which can introduce contaminants. The wheat is harvested, taken to a mill and ground into powder. Flour is not treated in the factory to destroy potential pathogens such as E. coli. These bacteria will eventually be killed by cooking, baking or frying food. When you use flour at home as an ingredient in recipes, treat it with the same care as raw eggs and meat. Symptoms of E. coli infection can include stomach cramps, bloody diarrhea and vomiting. Severe infections lead to kidney damage.

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Posted in E.coli, E.coli O26, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella

Research – Mode of action of nisin on Escherichia coli

Posted on February 1, 2020 by | Leave a comment

nrc research 

Nisin is a class I polycyclic bacteriocin produced by the bacterium Lactococcus lactis, which is used extensively as a food additive to inhibit the growth of foodborne Gram-positive bacteria. Nisin also inhibits growth of Gram-negative bacteria when combined with membrane-disrupting chelators such as citric acid. To gain insight into nisin’s mode of action, we analyzed chemical–genetic interactions and identified nisin-sensitive Escherichia coli strains in the Keio library of knockout mutants. The most sensitive mutants fell into two main groups. The first group accords with the previously proposed mode of action based on studies with Gram-positive bacteria, whereby nisin interacts with factors involved in cell wall, membrane, envelope biogenesis. We identified an additional, novel mode of action for nisin based on the second group of sensitive mutants that involves cell cycle and DNA replication, recombination, and repair. Further analyses supported these two distinct modes of action.

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Posted in E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, lactic acid bacteria, microbial contamination, Microbiology, Research, Uncategorized

USA -New York company recalls cheese in five states after tests find E. coli

Posted on January 27, 2020 by | Leave a comment

Food Safety News

Random testing by state officials has found E. coli contamination in cotija cheese, spurring a recall in five states.

The New York company Quesos La Ricura Ltd. is recalling an undisclosed number of packages of the cheese because they may be contaminated with Shiga toxin producing E. coli bacteria, according to test results from Florida inspectors.

Quesos La Ricura Ltd. reported distributing the cheese to retail stores in New York, North Carolina, Pennsylvania, Georgia and Florida, according to the company’s recall notice posted by the U.S. Food and Drug Administration. The notice did not include any product photographs.

The cheese is packaged on yellow foam trays wrapped in plastic with labels with the following information: “Quesos La Ricura Queso Cotija, Cotija Cheese aged over 60 days” UPC: 7 69087 00933 6 and a weight of 12 oz. “Sell By” date May 20, 2020-3/ May 20, 2020-4.

No illnesses had been confirmed in relation to consumption of this cheese as of the posting of the recall notice.

 

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Posted in E.coli, food contamination, 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

RASFF Alert – STEC E.coli – Chilled Bovine Carcass

Posted on January 24, 2020 by | Leave a comment

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RASFF – shigatoxin-producing Escherichia coli (stx1+, stx2+, eae+ /25g) in chilled bovine carcass from Belgium in Belgium

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Posted in E.coli, eae, food contamination, 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, RASFF, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

RASFF Alert – E.coli – Live Oysters

Posted on January 24, 2020 by | Leave a comment

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RASFF – too high count of Escherichia coli (490 MPN/100g) in live oysters from France in Italy

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Posted in E.coli, food contamination, 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, Uncategorized