Category Archives: Food Hygiene

Research – Assessing the airborne survival of bacteria in aerosol droplets from coughs and sneezes

Science Daily qwf

The airborne transmission of diseases including the common cold, influenza and tuberculosis is something that affects everyone with an average sneeze or cough sending around 100,000 contagious germs into the air at speeds of up to 100 miles per hour.

New research led by scientists from the University of Bristol and published today in the Journal of the Royal Society Interface, outlines a new technique that, for the first time, examines directly the environmental factors that control the transmission of disease to the level of a single aerosol particle and a single bacterium.

Aerosol droplets are a typical route for the transport of pathogens, such as bacteria and viruses, and the airborne transmission of disease.

The impact of environmental factors (such as relative humidity, temperature, atmospheric oxidants and the presence of light) on the viability and infectivity of pathogens in aerosol droplets remains poorly understood.

For example, although the seasonal variation in influenza cases is known, the environmental factors determining the differences in airborne transmission of the virus is not well understood.

To help understand this process better, scientists have established a novel approach for forming aerosol droplets containing a specific number of bacteria, trapping a cloud of these droplets of exact known population and simulating their environmental exposure over a time from five seconds to several days.

The aerosol droplets are then gently sampled onto a surface to determine how many bacteria have survived their time in the aerosol phase.

The study reports on the benchmarking of this new approach, demonstrating the many advantages over conventional techniques, which include introducing large populations of droplets to large rotating drums or capturing droplets on spiders’ webs.

Not only can measurements be made down to the single bacterium/single droplet level requiring very little quantity of aerosol (picolitres), but high time resolution (one second) measurements of viability can be made, allowing the first quantitative studies of the influence of dynamic factors transforming the aerosol (for example evaporation, condensation) on viability.

For example, the study shows that during evaporation of droplets, the concentration of typical salts can rise way beyond their solubility limit, placing considerable osmotic stress on the bacteria and reducing viability.

Lead author, Professor Jonathan Reid from the University of Bristol’s School of Chemistry, said: “This new technique offers the eventual prospect of allowing refined measurements to improve our understanding of the transmission of many airborne diseases including tuberculosis, the influenza virus, and foot and mouth disease.”

Another Cruise Ship – Norovirus??

Outbreak News Today

Thirty-one passengers onboard Viking Ocean Cruises, Viking Sea January 18–28, 2019 voyage, according to federal health officials.

31 of 925 passengers (3.35%) presented with diarrhea and vomiting, To date, no etiology has been identified.

Officials will board the ship in San Juan, Puerto Rico, on January 28 to conduct an epidemiologic investigation and environmental health assessment and evaluate the outbreak and response activities.

USA – Thrive Market expands recall to include all unexpired lots of nut butters – Listeria monocytogenes

Food Safety News recalled Thrive nut seed butters

All unexpired  lots of the Thrive Market-branded nut butters were recalled on Jan. 24 because of the potential for contamination with Listeria monocytogenes.

On Jan. 21 a supplier informed Thrive Market that it was issuing a recall of all nut butters it has manufactured since January 2018 because of a positive test for Listeria monocytogenes in recent lots.

Because the safety of its member customers is Thrive’s “absolute priority,” the company expanded the  supplier’s recall by voluntarily recalling all unexpired lots of all Thrive Market-branded nut butters manufactured by this supplier.

According to Thrive,  it is “very unlikely” that the recalled products are contaminated. However, out of an “abundance of caution,” it urges consumers to  promptly discard  recalled products in their possession.

Lactalis recalls more than 16,000 boxes of baby formula for Salmonella

Food Safety News

Lactalis has recalled a brand of infant formula made at the same Spanish factory linked to a Salmonella outbreak in France. The withdrawal and recall measure concerns 16,300 boxes of Picot AR milk sold exclusively in pharmacies since Nov. 29, 2018.

Four babies have been sickened by Salmonella Poona with findings pointing to Modilac branded products, marketed by Sodilac, a subsidiary of Savencia SA, as the source. Three other cases are under investigation.

Lactalis Nutrition Santé (LNS) said the Picot AR infant formula is manufactured by an external supplier on the same Spanish production site. Other Picot references manufactured at different production sites are not affected.

The recall is precautionary and no health alert has been reported with all controls being compliant. LNS said it acted without waiting for results of the investigations conducted at the supplier.

USA – Products containing baby spinach with possible Salmonella contamination recalled in 8 states

Food Safety News

During the weekend, Whole Foods Market announced an eight-state recall of various prepared foods that contain baby spinach because of potential contamination with Salmonella. Whole Foods acted in response to an earlier recallof baby spinach and mesclun by Satur Farms of Cutchogue, NY.

The Satur Farms initiated its recall Jan. 23 following routine sampling by the Florida Department of Agriculture and New York State Department of Agriculture and markets. As of last night, it was not known if Satur Farms had supplied the implicated baby spinach and mesclun to other companies.

The affected Whole Foods products, including salads, pizza, sandwiches and wraps listed below, were sold at stores in Connecticut, Florida, Maine, Massachusetts, New Hampshire, New Jersey, New York, and Rhode Island. No illnesses had been reported as of the posting of the recall.

Australia – Doctors issue warning after 20 cases of food poisoning – Salmonella

QT

DOCTORS have warned residents to be extra vigilant when preparing food, with the current heatwave leading to a spike in the number of food poisoning cases.

In the past week, House Call Doctor has responded to 20 people suffering food poisoning, including two from Ipswich.

Doctor Ryan Harvey said with extreme weather conditions forecast to stay, it was imperative people considered how their food was stored and prepared.

Canada – Food Recall Warning – Crisp & Delicious brand Chicken Breast Nuggets recalled due to Salmonella

CFIA CIFA

Recall details

Ottawa, January 25, 2019 – Sofina Foods Inc. is recalling Crisp & Delicious brand Chicken Breast Nuggets from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Crisp & Delicious Chicken Breast Nuggets – Uncooked Seasoned Breaded Chicken Cutlettes 1.6 kg 2019 JL 19 0 69299 11703 5
  • Currently, there are 54 cases of illness in ten provinces linked to this outbreak: British Columbia (4), Alberta (11), Saskatchewan (1), Manitoba (3), Ontario (20), Quebec (4), New Brunswick (2), Nova Scotia (5), Prince Edward Island (3) and Newfoundland and Labrador (1). None of the ill individuals have been hospitalised. No deaths have been reported. Frozen raw breaded chicken products have been identified as a source of this outbreak.

Ireland -Salmonella infection in Ireland, 2017

HPSC

The 414 cases notified in 2017 were the highest number of salmonellosis cases reported
in Ireland since 2008
 International travel is a large contributor to the overall burden of salmonellosis in Ireland (40%), in particular in summer months
 The most common serotypes reported in Ireland and internationally are S. Enteritidis and S. Typhimurium, with S. Typhimurium the more prevalent among cases acquired in
Ireland
 The highest reported incidence was in children under five years, with this effect being
more pronounced among cases acquired in Ireland
 A large outbreak of S. Brandenburg in HSE-E resulted in this serotype being the third
most common serotype in Ireland this year. This highlights the continued potential for
foodborne outbreaks of salmonellosis
 The introduction of WGS at the NSSLRL has contributed to confirmation of suspected
outbreaks and to the identification of outbreaks which may not have been recognised on
epidemiological grounds alone
 WGS has also enabled a small cluster of cases in Ireland to be recognised as being part
of a much larger EU incident

Research – Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces

Journal of Food Protection

Listeria monocytogenes can be introduced into food processing plants via raw material of animal or plant origin and can establish endemic populations through formation of biofilms. Biofilms are a continuous source of contamination for food products, and L. monocytogenes cells in biofilms are more resistant to stress and sanitizing agents than are planktonic cells. The use of gas-discharge plasmas may offer a feasible alternative to conventional sanitization methods. Plasmas are a mixture of charged particles, chemically reactive species, and UV radiation and can be used to destroy microorganisms. The purpose of this study was to measure the effectiveness of cold atmospheric pressure plasma (APP) treatments against bacteria attached to a solid surface and to evaluate the individual susceptibility of various L. monocytogenes strains. Attention was focused on the state of the cells after treatment, combining detection by viable counts and quantitative PCR (qPCR). Most of the culturable cells were inactivated after APP treatment, but the qPCR assay targeting the 16S rRNA revealed the presence of injured cells or their entrance into the viable but nonculturable state. These results were at least partly confirmed by a resuscitation experiment. After APP treatment, L. monocytogenes cell suspensions were incubated in brain heart infusion broth; some cells grew in the medium and therefore had survived the treatment. An understanding of the effects of APP on L. monocytogenes can inform the development of sanitation programs incorporating APP for pathogen removal. Methods other than those based of the culturability of the cells should be used to monitor pathogens in food processing plants because cultivation alone may underestimate the actual microbial load.

Research – Growth of Salmonella on Inoculated Inhull Pistachios during Postharvest Handling

Journal of Food Protection Salmonella

Salmonella has been isolated from dried pistachios in both postharvest and retail surveys. The source of Salmonella in pistachios is unknown, but introduction is possible at points during production, harvest, and postharvest activities. To examine the behavior of Salmonella on pistachios during simulated postharvest conditions, early-, mid-, and late-season inhull pistachios were collected from two commercial processors over five different harvests. Pistachios were inoculated with cocktails of nalidixic acid– or rifampin-resistant Salmonella at 0.64 to 1.59 log CFU/g (low) or 2.73 to 3.27 or 4.29 to 4.31 log CFU/g (high) and were incubated for up to 30 h under commercially relevant conditions (23, 35, or 37°C and 50 or 90% relative humidity [RH]). Populations of Salmonella were measured by plating onto tryptic soy agar and CHROMagar Salmonella with added nalidixic acid or rifampin. Individual growth curves at the same temperature and RH differed significantly among different lots of pistachios. Except for a single late-season lot in which no significant growth was observed, Salmonella multiplied under all storage conditions. In the first 3 h after inoculation, insignificant (most cases) to small (0.41 to 0.67 log CFU/g) but significant (P < 0.05) mean increases in Salmonella populations were measured; the mean predicted time to achieve maximum populations (5 to 8 log CFU/g) was 16 ± 4 h. In paired samples, longer lag phases, lower growth rates, and lower maximum increases were observed with inoculated inhull pistachios incubated at 23°C and 50% RH compared with 35 or 37°C and 90% RH. Similar growth curves were observed at the low and high inoculum levels; throughout the 30 h of incubation, Salmonella populations were consistently ∼1 to 2 log CFU/g lower on pistachios inoculated at the low inoculum level. Managing the time between harvesting and hulling will reduce the potential for growth of Salmonella on pistachios during postharvest handling.