Category Archives: E.coli

Canada -Scarpone’s Italian Store brand frozen Ground Veal recalled due to E. coli O157:H7

Posted on January 14, 2020 by | Leave a comment

CFIA

Recall details

Ottawa, January 13, 2020 – The Italian Store is recalling Scarpone’s Italian Store brand frozen Ground Veal from the marketplace due to possible E. coli O157:H7 contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Product Size UPC Codes Additional Information
Scarpone’s Italian Store Ground Veal (frozen) Variable Starting with:
0 200904		 All units sold between December 23, 2019 and January 13, 2020, inclusive. Sold at The Italian Store, 5140 Skyline Way NE, Calgary, AB.

What you should do

If you think you became sick from consuming a recalled product, call your doctor.

Check to see if you have the recalled product in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Food contaminated with E. coli O157:H7 may not look or smell spoiled but can still make you sick. Symptoms can include nausea, vomiting, mild to severe abdominal cramps and watery to bloody diarrhea. In severe cases of illness, some people may have seizures or strokes, need blood transfusions and kidney dialysis or live with permanent kidney damage. In severe cases of illness, people may die.

Background

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing the recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

Product photos

Printer ready version of photos

  • Scarpone's Italian Store - Ground Veal (frozen)
  • Universal Product Code - Scarpone's Italian Store - Ground Veal (frozen)

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Posted in CFIA, E.coli, E.coli O157, E.coli O157:H7, 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, STEC, STEC E.coli, Uncategorized

RASFF Alert- STEC E.coli – Chilled Beef Steak Tartare

Posted on January 10, 2020 by | Leave a comment

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RASFF – shigatoxin-producing Escherichia coli (stx2+ /25g) in chilled beef steak tartare from Poland in Poland

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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, RASFF, STEC, STEC E.coli, STX 1, STX 2, Uncategorized

Research – Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags

Posted on January 7, 2020 by | Leave a comment

Wiley Online Eurofins Food Testing UK

The antimicrobial effects of apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags were investigated. Fresh‐cut Romaine and Iceberg lettuce, and mature and baby spinach leaves were inoculated with E. coli O157:H7 and placed into Ziploc® bags. Edible films were then added to the bags, which were stored at 4°C. The evaluation of samples taken at days 0, 3, and 7 showed that on all leafy greens, 3% carvacrol‐containing films had the greatest effect against E. coli O157:H7, reducing the bacterial population by about 5 log CFU/g on day 0. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reduction of 0.6–3 logs CFU/g on different leafy greens.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, STEC E.coli, Technology, Uncategorized

Research – Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat

Posted on January 5, 2020 by | Leave a comment

Journal of Food Protection 

ABSTRACT

Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin–producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at −20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella.

HIGHLIGHTS

  • Phenyllactic acid at 1.5% killed STEC and Salmonella (>6-log reduction) within 1 min.

  • The MIC of lactic and phenyllactic acids was 0.25%.

  • The bactericidal effect of phenyllactic acid on beef was enhanced by freezing.

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Posted in E.coli, E.coli O103, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella, STEC, STEC E.coli, Uncategorized

Research – Combined ohmic heating and krypton‐chlorine excilamp treatment for the inactivation of Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice

Posted on January 4, 2020 by | Leave a comment

Wiley Online

Abstract

The combined effect of the 222‐nm krypton‐chlorine (KrCl) excilamp and ohmic heating for the inactivation of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7 in apple juice was investigated in this study. When ohmic heating and a KrCl excilamp were applied to apple juice simultaneously, the reduction level of E. coli O157:H7 following 70 s (target temperature of 65.9°C) of combination treatment reaching 4.6 log CFU/ml was significantly higher than that of each treatment alone (2.7 log CFU/ml). The same trend, indicating a synergistic bactericidal effect, was observed for L. monocytogenes and S. Typhimurium. Therefore, the combination treatment of the KrCl excilamp and ohmic heating can be used effectively to control bacterial pathogens in apple juice with a reduced processing time.

Practical applications

Demands for energy‐efficient and environmentally friendly bactericidal apparatuses have been increasing. Although the mercury UV lamp has been widely used to inactivate foodborne pathogens in water or juice products individually or combined with heat treatment, the use of this conventional lamp will be limited continuously in accordance with the Minamata Convention treaty, which restricts the use of mercury. Thus, it is of interest to identify the bactericidal effect of an alternative UV‐C lamp and its combination with heat treatment. The synergistic bactericidal effect of the KrCl excilamp and ohmic heating, which are alternative nonthermal and thermal technologies, respectively, was identified in the present study. The results indicated in this study could be utilized by juice processors to achieve a 5‐log reduction in foodborne pathogens.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Uncategorized

RASFF Alert – STEC E.coli – Raw Milk Cheese

Posted on January 3, 2020 by | Leave a comment

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RASFF – shigatoxin-producing Escherichia coli (stx2+ eae /25g) in raw milk cheese from France, packaged in Germany in Germany

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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 E.coli, STX 1, STX 2, Uncategorized

USA – Sprouts Unlimited Inc. is Recalling Clover Sprouts in 4-ounce Packages Due to a Possible Health Risk – STEC E.coli O103

Posted on December 30, 2019 by | Leave a comment

FDA

Sprouts Unlimited of Marion IA is recalling clover spouts in 4 oz packages because it may be contaminated with Escherichia coli O103 bacteria (E. coli O103). E. coli O103 causes a diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

The affected batches of clover sprouts were distributed to Hy Vee Food stores, Fareway Food Stores and Jimmy John’s restaurants in Iowa.

The sprouts available at retail were packaged in in pint containers from Sprouts Unlimited Inc. with a blue label on the lid. The UPC code 7 32684 00013 6 is stamped on the bottom right side of the label.

Sprouts Unlimited Inc. became aware of the potential contamination after receiving information from the Iowa Department of Inspections and Appeals, Des Moines, IA that a cluster of E. coli O103 illnesses epidemiologically linked to clover sprouts from Sprouts Unlimited Inc. An investigation and further tests are being conducted to determine the source.

If consumers have affected product in their home, they should discontinue use of the product immediately and return any product to the retail store for a full refund. If you have any questions, please call Bill Beach at Sprouts Unlimited Inc. at 319-360-4586.

 

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Posted in E.coli, E.coli O103, FDA, 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, STEC, STEC E.coli, Uncategorized

RASFF Alert – E.coli – Live Mussels

Posted on December 27, 2019 by | Leave a comment

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RASFF – Escherichia coli (710 /100g) in live mussels from the Netherlands in France

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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, RASFF, Uncategorized

USA – Investigation of E. coli O157:H7 Outbreak Linked to Romaine from Salinas, California, November 2019

Posted on December 20, 2019 by | Leave a comment

FDA

Update

December 19, 2019

FDA continues to actively investigate the cause of this outbreak. An investigation team consisting of staff from FDA, CDC, the California Department of Public Health and the California Department of Food and Agriculture are attempting to identify any factors that could have led to contamination at a common farm identified by traceback. This investigation involves assessing and sampling soil, animal droppings, compost, water, and other potential environmental sources at the ranches of this grower. The samples and information collected during the farm investigations will be analyzed.

The Wisconsin Department of Health Services recently reported that they identified the outbreak strain of E. coli O157:H7 in an unopened bag of Fresh Express brand Leafy Green Romaine collected from an ill person’s home. The source of the romaine identified in the bag was Salinas, California. It was determined that one of the growers of this product also supplied romaine linked to other E. coli outbreaks that FDA is investigating.

These outbreaks are each caused by strains that are different from each other and different from the larger outbreak. One of the additional outbreaks, in Washington state, is potentially linked to romaine lettuce. The other outbreak, with cases in the U.S. and Canada, is linked to Fresh Express Sunflower Crisp Chopped Salad Kits.

Case Counts

Total Illnesses: 138
Hospitalizations: 72
Deaths: 0
Last illness onset: December 1, 2019
States with Cases:  AZ (3), CA (4), CO (6), FL (2), IA (1), ID (3), IL (10), MD (5), MI (1), MN (5), MT (1), NE (2), NJ (9), NC (2), NM (2), OH (12), OR (1), PA (17), SC (1), SD (1), TN (1), TX (6), VA (6), WA (4), WI (33)

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Posted in E.coli, E.coli O157, E.coli O157:H7, FDA, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, 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

RASFF Alert – E.coli – Live Mussels

Posted on December 20, 2019 by | Leave a comment

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RASFF – too high count of Escherichia coli (1100 MPN/100g) in live mussels from the Netherlands in France

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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 Testing, Food Toxin, RASFF, Uncategorized