Category Archives: Food Micro Blog

Research – Systematic Survey of Vibrio spp. and Salmonella spp. in Bivalve Shellfish in Apulia Region (Italy): Prevalence and Antimicrobial Resistance

Posted on February 18, 2023 by | Leave a comment

MDPI

Abstract

The emergence of antimicrobial resistance (AMR) is increasingly common across the globe and aquatic ecosystems could be considered a reservoir of antibiotic-resistant bacteria. This study aimed to determine prevalence and antibiotic susceptibility of the potential pathogenic bacteria Salmonella spp. and Vibrio spp. in bivalve molluscs intended for human consumption, collected over a period of 19 months along the northern coast of Apulia region. The AMR profile was also determined in non-pathogenic Vibrio species, common natural inhabitants of seawater and a useful indicator for the surveillance of AMR in the environment. The current study presents data on the AMR of 5 Salmonella and 126 Vibrio isolates by broth microdilution MIC. Multidrug resistance (MDR) was observed in one S. Typhimurium strain towards sulfamethoxazole, trimethoprim, tetracycline, gentamicin, and ampicillin and in 41.3% of the Vibrio strains, mostly towards sulphonamides, penicillin, and cephems. All Vibrio isolates were sensitive to azithromycin, chloramphenicol, tetracycline, amoxicillin/clavulanic acid, gentamicin, streptomycin, amikacin, and levofloxacin. The AMR phenomenon in the investigated area is not highly worrying but not entirely negligible; therefore, in-depth continuous monitoring is suggested. Results concerning the antibiotic agents without available specific clinical breakpoints could be useful to upgrade the MIC distribution for Vibrio spp. but, also, the establishment of interpretative criteria for environmental species is necessary to obtain a more complete view of this issue.

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Posted in Decontamination Microbial, 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, Salmonella, Vibrio

Research – Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef

Posted on February 18, 2023 by | Leave a comment

MDPI

Abstract

Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant (p < 0.01) reduction in the counts of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log10 CFU/g, respectively, compared to control, by the 18th day of storage. Moringa leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products’ safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.

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Posted in Antibacterial, Antimicrobials, Decontamination Microbial, 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, Salmonella, Staphylococcus aureus

Hong Kong – School meals halted after food poisoning scare, leaving 100,000 kids without lunch

Posted on February 17, 2023 by | Leave a comment

The Standard

Luncheon Star, a subsidiary of fast food chain Café de Coral, said on Thursday it will suspend its lunchbox service for schools on Monday and Tuesday next week following reports of students falling ill after consuming food provided by the company.

Reports suggested that up to 100,000 students from some 200 schools will be affected by the move.

Luncheon Star said in a statement it will review its operation and disinfect its food factories, while the Food and Environmental Hygiene Department said it has inspected the firm’s factories in Sha Tin and Yuen Long and has launched a prosecution regarding alleged improper maintenance at the latter.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

France – Smoked Scottish Salmon Fillet – Listeria monocytogenes

Posted on February 17, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name Unbranded
  • Model names or references Smoked Scottish Salmon Fillet (2 slices, 4 slices, scraps)
  • Identification of products
    GTIN Batch Date
    0208335000000 All lots Use-by date 02/01/2023
    0208403000000 All lots Use-by date 02/01/2023
  • Marketing start/end date From 18/01/2023 to 21/01/2023
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale The rock on yon
  • Distributors SODIROCHE (The South Rock)

Practical information regarding the recall

  • Reason for recall Presence of Listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in 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 Regulations, Food Testing, Listeria, Listeria monocytogenes

France – 4 waffles – Microbiological Contamination

Posted on February 17, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Cereals and baked goods
  • Product brand name Stephan Pastry
  • Model names or references723: Brussels waffles x 4,280 g in blister pack
  • Identification of products
    GTIN Lot Date
    3533950000617 03823A Date of minimum durability 07/02/2025
  • Packaging Brussels waffles x 4 – 280g in blister pack
  • Marketing start/end date From 02/11/2023 to 02/25/2023
  • Storage temperature Product to be stored at room temperature
  • Further information Break in the cold chain during transport
  • Geographic area of ​​sale Regions: Hauts-de-France
  • Distributors Carrefour – Montsoult logistics warehouse
  • List of points of sale Traceability_Frozen_waffle_Carrefour.pdf

Practical information regarding the recall

  • Reason for recall Break in the cold chain during transport
  • Risks incurred by the consumer Other biological contaminants
    Organoleptic changes
  • Additional description of the risk Bacteriological risk due to the breaking of the cold chain – yeasts, moulds

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Posted in Bacteria, bacterial contamination, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Testing, mold, Mould/Mold, Yeasts

France – PÂTÉ SOLD IN THE DELICATESSEN DEPARTMENT – TRADITIONAL CATERER AT THE CARREFOUR SAINT POL SUR MER STORE BETWEEN 21/01/2023 and 28/01/2023 – Listeria monocytogenes

Posted on February 17, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Others
  • Product brand name unbranded
  • Model names or references PÂTÉ SOLD IN THE DELICATESSEN DEPARTMENT – TRADITIONAL CATERER AT THE CARREFOUR SAINT POL SUR MER STORE BETWEEN 21/01/2023 and 28/01/2023
  • Identification of products
    GTIN Lot
    1111111111116 SOLD BETWEEN 21/01/2023 and 28/01/2023
  • Packaging sold by the cut
  • Marketing start/end date From 01/21/2023 to 01/28/2023
  • Storage temperature Product to be stored in the refrigerator
  • Further information PÂTÉ SOLD IN THE DELICATESSEN DEPARTMENT – TRADITIONAL CATERER AT THE CARREFOUR SAINT POL SUR MER STORE BETWEEN 21/01/2023 and 28/01/2023
  • Geographic area of ​​sale ONLY HYPER CARREFOUR SAINT POL SUR MER
  • Distributors ONLY HYPER CARREFOUR SAINT POL SUR MER

Practical information regarding the recall

  • Reason for recall listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in 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 Regulations, Food Testing, Listeria, Listeria monocytogenes

USA – Employees had nowhere to wash hands at ice cream factory behind Listeria outbreak, FDA says

Posted on February 17, 2023 by | Leave a comment

CBS News

Employees at Big Olaf Creamery, the Florida-based creamery behind a multistate listeria outbreak last year, had nowhere to wash their hands before they entered the production room, according to an investigation conducted by the Food and Drug Administration. The outbreak killed at least one person and hospitalized 27 others across 11 states.

“It was observed that there was no handwash sink outside of the production area for employees to wash and sanitize hands before entering the production room,” the FDA wrote.

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Posted in food bourne outbreak, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Hygiene, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

 Italy – Pesto with Genoese PDO basil without organic garlic – Salmonella

Posted on February 17, 2023 by | Leave a comment

Salute

Brand : Esselunga Bio

Denomination : Pesto with Genoese PDO basil without organic garlic

Reason for reporting : Remind for microbiological risk

Date of publication : 17 February 2023

Documentation

Documentation

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Posted in 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 Regulations, Food Testing, Salmonella

Australia – Update – JS Health x Inside Out Almond Milk and Oat Milk 1 L – Potential Biotoxin Formation

Posted on February 17, 2023 by | Leave a comment

FSANZ

​Updated: 17 February 2023 (This update is due to further investigation following the initial single product recall due to potential biotoxin contamination)​

Product information

Inside Out Nutritious Goods Pty Ltd is conducting a recall of multiple products:

JS Health x ​​Inside Out Unsweetened Almond Milk Collagen + Calcium + Prebiotics, 1 L​.

JS Health x ​​Inside Out Unsweetened Oat Milk Collagen + Calcium + Prebiotics, 1 L

JS Health x ​​Inside Out Barista Oat Milk Collagen + Calcium + Prebiotics, 1 L

The products have been available for sale at Woolworths nationally.

Date markings

USE BY DATE up to and including 18 MAY 2023 ​

​

Problem

The recall is due to missing storage instructions. Product is not labelled with directions to ‘keep refrigerated’.

Food safety hazard

Failure to refrigerate this product may lead to microbial growth and biotoxin contamination which may cause illness/injury if consumed.

Country of origin

Australia

What to do​

This product must be kept refrigerated. Consumers should not drink this product if it has not been kept refrigerated (stored below 4 degrees C). Any consumers concerned about their health should seek medical advice.

Note: this product is sold refrigerated.

For further information please contact:

Inside Out Nutritious Goods Pty Ltd

02 9737 9771

https://insideoutng.com.au​

Click to access JS%20Health%20x%20Inside%20Out%20and%20Almond%20and%20Oat%20milk%20Recall%20Notice.pdf

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Posted in bacterial contamination, Bacterial Toxin, Biotoxin, food contamination, food handler, Food Hazard, 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 Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Microbial growth

England – National standards for healthcare food and drink

Posted on February 17, 2023 by | Leave a comment

England NHS

There are eight standards that all NHS organisations are required to meet

Organisations must have a designated board director responsible for food (nutrition and safety) and report on compliance with the healthcare food and drink standards at board level as a standing agenda item.

  1. Organisations must have a food and drink strategy.
  2. Organisations must consider the level of input from a named food service dietitian to ensure choices are appropriate.
  3. Organisations must nominate a food safety specialist.
  4. Organisations must invest in a high calibre workforce, improved staffing and recognise the complex knowledge and skills required by chefs and food service teams in the provision of safe food and drink services.
  5. Organisations must be able to demonstrate that they have an established training matrix and a learning and development programme for all staff involved in healthcare food and drink services.
  6. Organisations must monitor, manage and actively reduce their food waste from production waste, plate waste and unserved meals.
  7. NHS organisations must be able to demonstrate that they have suitable 24/7 food service provision, which is appropriate for their demographic.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk