Category Archives: Enterobacteriaceae

Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue

MDPI

Abstract

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, EnterobacteriaceaeEscherichia 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.

RASFF Alerts – Animal Feed – Enterobacteriaceae – Dog Chews

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Enterobacteriaceae in dog chews from Türkiye in Germany

RASFF

Too high count of Enterobacteriaceae in dog chew from Tükiye in Germany

RASFF Alert – High TVC and Enterobacteriaceae – Cream Cake

RASFF

High levels of aerobic mesophilic bacteria and Enterobacteriaceae in cream cake from Slovenia in Austria

RASFF Alerts – Animal Feed – Enterobacteriaceae – Dog Chews

RASFF

High count of Enterobacteriaceae in dog chews from China in Sweden

RASFF

Too high count of Enterobacteriaceae in dog chews from Turkey in Germany

RASFF

Enterobacteriaceae in dog chews from Turkey in Germany

RASFF Alert – Animal Feed – Enterobacteriaceae – Dog Chews

RASFF

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

MDPI

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

RASFF Alert – Animal Feed -Enterobacteriaceae – Dog Chews

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Enterobacteriaceae in dog chews from Brazil, via the Netherlands in Germany

RASFF Alert – Animal Feed – Enterobacteriaceae – Sheep Meal

RASFF

Enterobacteriaceae in sheep meal from New Zealand in Belgium

Research – Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

MDPI

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 vulgarisP. mirabilisEnterobacter aerogenesE. cloacaeSerratia fonticolaS. liquefaciensCitrobacter freundiiC. braakiiClostridium spp., Raoultella planticolaR. ornithinolyticaVibrio alginolyticusV. parahaemolyticusV. olivaceusAcinetobacter lowffiPlesiomonas shigelloidesPseudomonas putidaP. fluorescensAeromonas spp., Photobacterium damselaeP. phosphoreumP. leiognathiP. iliopiscariumP. 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

France- Whole milk yogurt with natural vanilla flavor – lemon – coconut – strawberry – Enterobacteriaceae

Gov france

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