Category Archives: Enterobacteriaceae

RASFF – Enterobacteriaceae – Kenkey

Posted on February 21, 2020 by | Leave a comment

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RASFF – high count of Enterobacteriaceae (>490000 MPN/g) in kenkey from Ghana in the UK

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Posted in Enterobacteriaceae, food contamination, 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 Testing, RASFF, Uncategorized

Research – Microbial contamination of grocery shopping trolleys and baskets in west Texas, 2020

Posted on January 20, 2020 by | Leave a comment

Barf Blog

Indicator microorganisms evaluated were those detected by aerobic plate count (APC), yeast and molds (YM), Enterobacteriaceae (EB). Environmental listeria (EL), coliforms (CF), and E. coli (EC).  In addition, listeria monocytogenes, staphylococcus aureus, Escherichia coli O157 and salmonella sp. Were tested for.  Trolley grills (n=36) had 2.7 x 102 CFU/cm2.  Trolley handles (n=36) had 2.7 x 106 of CF and 5.2 CFU/cm2 of YM.  The bottom of handheld baskets (n=25) had 3.5 x 105 CFU/cm2 of CF and 5.07 CFU/cm2 of EC.  S. aureus was found on 96% of the baskets, 50% of the trolley handles (18 out of 36 samples), and 42% of the trolleys’ grills.  E. coli O157 was identified on 17% of baskets, 3% on trolley grills, and 3% on handles.  Salmonella sp. was detected on 16% of baskets and 8% of trolley grills.  L. monocytogenes was detected on 17% of the bottoms of handheld baskets but on none of the other samples. 

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Posted in Coliforms, E.coli, Enterobacteriaceae, Enterococcus, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Salmonella, Staphylococcus aureus, Uncategorized

Research – Assessing the microbiological quality of raw goats’ and ewes’ tank milk samples in Switzerland

Posted on December 16, 2019 by | Leave a comment

Science Direct

In recent years, popularity of raw milk has increased in many industrialised countries.

This study (i) enumerated total viable counts (TVC) and Escherichia coli counts, (ii) assessed prevalence of Staphylococcus (S.) aureus, Salmonella spp. and STEC, (iii) screened for methicillin resistant S. aureus (MRSA) and extended-spectrum β-lactamases (ESBL)-producing Enterobacteriaceae in sheep and goat tank milk samples collected throughout Switzerland and (iv) provided further strain characteristics on isolated pathogens and MRSA. One hundred and twenty-three tank milk samples from 116 farms were analysed. The median TVC was 3.8 log cfu mL-1. E. coli was detected in 16 (13.0%) and S. aureus in 18 (14.6%) samples. Polymerase chain reaction for stx genes was positive in 14 (11.4%) samples. MRSA were isolated from 4 (3.3%) samples. Salmonella spp. and ESBL-producing Enterobacteriaceae were not isolated.

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Posted in Enterobacteriaceae, ESBL, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, MRSA, Research, Salmonella, Staphylococcus aureus, STEC, STEC E.coli, Uncategorized

RASFF Alert – Enterobacteriaceae – Raw Pet Food

Posted on December 13, 2019 by | Leave a comment

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RASFF – too high count of Enterobacteriaceae (5,2×10*4; 6×10*4; 6,7×10*4; 5,4×10*4; 5×10*4 CFU/g) in raw pet food from the United Kingdom in Croatia

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Posted in Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, Microbiology, Pet Food, RASFF, raw pet food, Uncategorized

RASFF – Animal Feed – Enterobacteriaceae – Pet Food

Posted on November 29, 2019 by | Leave a comment

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RASFF – high count of Enterobacteriaceae ( 4730 CFU/g) in pet food from China in Sweden

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Posted in Animal Feed, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, RASFF, raw pet food, Uncategorized

Research – Microbial Status of White Asparagus Spears during Storage in Moist Packages

Posted on September 5, 2019 by | Leave a comment

Journal Food Protection

ABSTRACT

White asparagus is a high-value commodity of large economic importance in Germany. Its harvest period lasts only a limited part of the year, during which daily yield and also market demand are highly variable. Harvested asparagus is perishable; thus, quality control and shelf life must be ensured by proper handling, e.g., avoiding fresh weight losses and, at the same time, limiting microbial growth. The aim of this study was to determine the effect of moist asparagus packaging on unpeeled white asparagus (cv. Gijnlim). Water was added to some of the packages to reduce fresh weight losses and to study the consequences for microbial growth. Polythene bag packaging, lined inside with cellulose fleece, was used to hold 500-g bunches of spears, covered partly (open bag) or totally (closed bag). Storage duration was 7 days, at temperatures of 2°C, 8°C, and a combination of 2 and 22°C, simulating retail conditions. Using a standardized cultivation method for food assessment, CFU counts (5.20 to 7.95 log CFU), number of pseudomonads (4.79 to 7.90 log CFU), lactic acid bacteria (<3.00 to 3.94 log CFU), Enterobacteriaceae (4.26 to 7.15 log CFU, including Escherichia coli <1.00 log CFU), yeasts (<2.30 to 3.15 to 3.53 log CFU), and molds (<2.30 log CFU), as well as sulfite-reducing clostridia (<1 log CFU) were determined. Temperature was the most important factor for microbial growth. Additional water had no effect in most cases; it inhibited most of the fresh weight losses compared to dry treatments in this study but led to 2% weight increase in closed bags. Our results point to the conclusion that moist packaging would be a feasible alternative to dry wrapping with regard to weight retention, and it did not increase growth of the analyzed microbial groups to an unacceptable value.

HIGHLIGHTS

  • Moist packaging of white asparagus does not necessarily increase microbial load after storage.

  • Microbial counts were lower after 1 week of storage in a closed versus open package.

  • Microbial growth did not exceed tolerable values.

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Posted in E.coli, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, Food Technology, lactic acid bacteria, microbial contamination, Microbiology, mold, Sulphite Reducing Clostridia, Technology, Uncategorized

RASFF Alert – Animal Feed – Enterobacteriaceae – Complete Feed

Posted on August 30, 2019 by | Leave a comment

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RASFF – high count of Enterobacteriaceae (1550 CFU/g) in complete feed from China in Sweden

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Posted in Animal Feed, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, RASFF, Uncategorized

Research – Domestic Kitchen Microbiological Contamination and Self-Reported Food Hygiene Practices of Older Adult Consumers

Posted on August 15, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Because of increased susceptibility, older adults have an increased risk of foodborne infection, and data suggest elevated incidence; therefore, food hygiene is essential to reduce the risk. Research suggests older adults’ inadequate knowledge and negative attitudes toward food hygiene may increase implementation of unsafe food practices. Data on microbiological contamination of domestic kitchens of older adults are lacking. Therefore, this study aimed to determine microbiological contamination of domestic kitchens of older adults. Food contact surfaces and equipment (n = 1,292) in domestic kitchens (n = 100) of older adults (≥60 years) were analyzed to isolate aerobic bacteria, Enterobacteriaceae, Staphylococcus aureus, and Listeria spp.; self-reported hygiene practices were also recorded. Highest contamination levels were determined on in-use cleaning equipment (dish brushes, dishcloths, sponges) with aerobic bacteria <9.3 log CFU per item, Enterobacteriaceae <8.8 log CFU per item, and S. aureus <7.0 log CFU per item. Reported usage length of dish brushes was significantly correlated (P< 0.05) with Enterobacteriaceae contamination. Significant correlations (P < 0.05) were determined between contamination and reported cleaning frequency of refrigerators. Contamination of hand towels in single-occupant households was significantly greater (P < 0.05) than in multioccupant households. The study facilitates novel comparison between reported hygiene practices with microbial contamination, suggesting older adults fail to implement adequate and regular hygiene practices that may increase the possibility of cross-contamination in the domestic kitchen and the associated risk of foodborne illness. Data from this study have determined a need for older adults to improve food hygiene practices in the domestic kitchen.

HIGHLIGHTS

  • In-use dish brushes and dishcloths were most commonly contaminated with high counts of bacteria.

  • Correlations existed between dishcloth contamination and multiple kitchen sites.

  • Reported dish brush usage length was significantly correlated with contamination level.

  • Reported time since cleaning of refrigerators was positively correlated with contamination levels.

  • Inadequate and irregular hygiene practices may increase foodborne illness risk to older adults.

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Posted in Enterobacteriaceae, Food Illness, Food Micro Blog, Food Microbiology Blog, Foodborne Illness, Illness, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Staphylococcus aureus, Uncategorized

Research – Effect of Sodium Hypochlorite on Biofilm-Forming Ability of Histamine-Producing Bacteria Isolated from Fish

Posted on August 14, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Histamine poisoning occurs when temperature-abused marine fish containing elevated levels of histamine are consumed. Histamine-producing bacteria found in fish can colonize processing surfaces and form biofilms. In this study, the biofilm-forming abilities of histamine-producing bacteria from Indian mackerel (Rastrelliger kanagurta) and the effect of hypochlorite treatment on biofilm formation were studied. The isolates of this study produced histamine in the range of 471 to 2,126 ppm. The histidine decarboxylase gene hdc was detected in all isolates producing histamine except in one strain each of Psychrobacter pulmonis and Proteus vulgaris. All isolates tested in this study produced moderate biofilms under control conditions, whereas exposure to 1 and 3 ppm of sodium hypochlorite significantly enhanced biofilm formation. However, exposure to 5 ppm of sodium hypochlorite showed an inhibitory effect on biofilm formation by all the isolates except Klebsiella variicola. The results of this study suggest that histamine-producing bacteria can form stable biofilms and that this activity may be enhanced by the application of low levels of sodium hypochlorite, a phenomenon that might influence the persistence of histamine-producing bacteria in fish processing areas.

HIGHLIGHTS

  • Bacteria isolated from Indian mackerel produced histamine in the range of 471 to 2,126 ppm.

  • Histamine-producing bacteria isolated from the same fish can vary in the levels of histamine produced.

  • The hdc gene was not detected in one strain each of Psychrobacter pulmonis and Proteus vulgaris.

  • All histamine-producing bacteria formed moderate biofilms under control conditions.

  • Exposure to 1 and 3 ppm of sodium hypochlorite increased biofilm formation by histamine-producing bacteria.

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Posted in Biofilm, Enterobacteriaceae, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Spoilage, Histamine, Klebsiella, microbial contamination, Microbiology, Proteus, Uncategorized

RASFF Alerts – Animal Feed – Enterobacteriaceae – Feed for Ornamental Fish – Raw Pet Food

Posted on July 26, 2019 by | Leave a comment

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RASFF – high count of Enterobacteriaceae (150 CFU/g) in feed for ornamental fishes from China in Germany

RASFF – too high count of Enterobacteriaceae (190; 89; 21;140; 86 CFU/g) in frozen raw pet food from the Netherlands in Belgium

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Posted in Animal Feed, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, RASFF, Uncategorized