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Category Archives: Enterobacteriaceae
Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue
Depending on the interpretation of the European Union (EU) regulations, even marginally visibly contaminated poultry carcasses could be rejected for human consumption due to food safety concerns. However, it is not clear if small contaminations actually increase the already present bacterial load of carcasses to such an extent that the risk for the consumers is seriously elevated. Therefore, the additional contribution to the total microbial load on carcasses by a small but still visible contamination with feces, grains from the crop, and drops of bile and grease from the slaughter line was determined using a Monte Carlo simulation. The bacterial counts (total aerobic plate count, Enterobacteriaceae, Escherichia coli, and Campylobacter spp.) were obtained from the literature and used as input for the Monte Carlo model with 50,000 iterations for each simulation. The Monte Carlo simulation revealed that the presence of minute spots of feces, bile, crop content, and slaughter line grease do not lead to a substantial increase of the already existing biological hazards present on the carcasses and should thus be considered a matter of quality rather than food safety.
Posted in bacterial contamination, Campylobacter, cross contamination, Decontamination Microbial, E.coli, Enterobacteriaceae, food contamination, 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
RASFF Alerts – Animal Feed – Enterobacteriaceae – Dog Chews
Enterobacteriaceae in dog chews from Türkiye in Germany
Too high count of Enterobacteriaceae in dog chew from Tükiye in Germany
RASFF Alert – High TVC and Enterobacteriaceae – Cream Cake
High levels of aerobic mesophilic bacteria and Enterobacteriaceae in cream cake from Slovenia in Austria
RASFF Alerts – Animal Feed – Enterobacteriaceae – Dog Chews
High count of Enterobacteriaceae in dog chews from China in Sweden
Too high count of Enterobacteriaceae in dog chews from Turkey in Germany
Enterobacteriaceae in dog chews from Turkey in Germany
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Enterobacteriaceae, Pet Food Testing
RASFF Alert – Animal Feed – Enterobacteriaceae – Dog Chews
High count of Enterobacteriaceae in dog chews from China in Sweden
Research – Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder
Abstract
Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from Capsicum annuum L. is significant during microbial quality analysis, with special attention on detection of potential pathogens. The results presented here describe the initial characterization of bacterial community structure in commercial chili powder samples. Our results demonstrate that, within the domain Bacteria, the most abundant family was Bacillaceae, with a relative abundance of 99% in 71.4% of chili powder samples, while 28.6% of samples showed an average relative abundance of 60% for the Enterobacteriaceae family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 104 to 106 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 102 to 105 cfu/g. Bacillus cereus sensu lato (s.l.) was observed at ca. ˂600 cfu/g, while the count for Enterobacteriaceae ranged from 103 to 106 cfu/g, Escherichia coli and Salmonella were not detected. Fungal and yeast counts ranged from 102 to 105 cfu/g. Further analysis of the opportunistic pathogens isolated, such as B. cereus s.l. and Kosakonia cowanii, using antibiotic-resistance profiles and toxinogenic characteristics, revealed the presence of extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs) in these organisms. These results extend our knowledge of bacterial diversity and the presence of opportunistic pathogens associated with Mexican chili powder and highlight the potential health risks posed by its use through the spread of antibiotic-resistance and the production of various toxins. Our findings may be useful in developing procedures for microbial control during chili powder production. View Full-Text
Posted in Bacillus, Bacillus cereus, Decontamination Microbial, Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, fungi, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mould/Mold, Research, Yeasts
RASFF Alert – Animal Feed -Enterobacteriaceae – Dog Chews
Enterobacteriaceae in dog chews from Brazil, via the Netherlands in Germany
RASFF Alert – Animal Feed – Enterobacteriaceae – Sheep Meal
Enterobacteriaceae in sheep meal from New Zealand in Belgium
Research – Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review
Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed. View Full-Text
Posted in Decontamination Microbial, Enterobacter aerogenes, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Toxin, Histamine, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Toxin, Vibrio, Vibrio alginolyticus
France- Whole milk yogurt with natural vanilla flavor – lemon – coconut – strawberry – Enterobacteriaceae
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name Carrefour Original
- Model names or references Whole milk yogurt with natural vanilla flavor – lemon – coconut – strawberry
- Identification of products
GTIN Lot Date 3560071019976 13/07/2022 Use-by date 07/13/2022 - Packaging8 pots and far the 125g
- Marketing start/end date From 06/09/2022 to 06/10/2022
- Storage temperature Product to be stored in the refrigerator
- Geographic area of sale Whole France
- Distributors Carrefour
Practical information regarding the recall
- Reason for recall Suspicion of bacteriological contamination with enterobacteriaceae
- Risks incurred by the consumer Other biological contaminants
Posted in Enterobacteriaceae, 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 training, Food Testing