Category Archives: Food Micro Blog

Research – Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

Posted on February 2, 2023 by | Leave a comment

MDPI

Abstract

Ingestion of food or water contaminated with pathogenic bacteria may cause serious diseases. The One Health approach may help to ensure food safety by anticipating, preventing, detecting, and controlling diseases that spread between animals, humans, and the environment. This concept pays special attention to the increasing spread and dissemination of antibiotic-resistant bacteria, which are considered one of the most important environment-related human and animal health hazards. In this context, the development of innovative, versatile, and effective alternatives to control bacterial infections in order to assure comprehensive food microbial safety is becoming an urgent issue. Bacteriophages (phages), viruses of bacteria, have gained significance in the last years due to the request for new effective antimicrobials for the treatment of bacterial diseases, along with many other applications, including biotechnology and food safety. This manuscript reviews the application of phages in order to prevent food- and water-borne diseases from a One Health perspective. Regarding the necessary decrease in the use of antibiotics, results taken from the literature indicate that phages are also promising tools to help to address this issue. To assist future phage-based real applications, the pending issues and main challenges to be addressed shortly by future studies are also taken into account.

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

USA – FDA – Investigations of Foodborne Illness Outbreaks – Cor Outbreak Table

Posted on February 2, 2023 by | Leave a comment

FDA

What’s New

  • On 1/27/2023, an updated outbreak advisory was issued for the outbreak of Listeria monocytogenes linked to enoki mushrooms (reference #1127) to include additional products.

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Posted in FDA, food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, 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, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, outbreak

Hong Kong – Lap-mei (Chinese Preserved Meat) and Food Safety

Posted on February 2, 2023 by | Leave a comment

CFS

Lap-mei is a favourite food of many people, distinctive for its colour, aroma and taste.  There are three types of lap-mei available on the local market.  They are preserved Chinese sausages, preserved pork, and preserved ducks.  Recently, media reported that some people tried to prepare their own home-made lap-mei, which has raised food safety concerns.

Some of the curing ingredients used to prepare lap-mei (e.g. salt) have antimicrobial functions while sodium nitrate/nitrite can also inhibit the growth of Clostridium botulinum and its toxin production.  Improper conditions in processing of lap-mei may lead to food deterioration due to bacterial growth, and may affect health after consumption.  However, it is worth noting that Clostridium botulinum may grow in oxygen free and low acid food (such as home-made Chinese sausages) and produce lethal toxin without causing noticeable deterioration in the food.  Application of nitrate/ nitrite in curing should be limited to the amount required to achieve the intended effect only.  Nitrites may react with other substances found in meat forming nitrosamines, compounds that may cause human cancer.  Moreover, ingestion of significant amount of nitrite can cause methaemoglobinaemia, with red blood cells loses its ability to bind oxygen and causes hypoxia in the affected individuals.  The condition is characterised by headache, weakness and breathlessness, and a bluish discolouration of the skin and mucous membranes.  Infants and young children are more susceptible to this condition because their digestive and methaemoglobin reductase systems are still immature.

Members of the public should buy lap-mei from reliable retailers, maintain a balanced diet and avoid excessive consumption of lap-mei (especially for individuals with diabetes, heart disease and high cholesterol).  In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei.  The intake of lap-mei among young children should also be restricted.

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Posted in Clostridium, Clostridium botulinum, 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 Pathogen, Food Poisoning, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Food Toxin

Germany – BIOGRENO Organic Herb Mix, deep-frozen – SeBIOGRENO Organic Herb Mix, deep-frozen -STEC E.coli

Posted on February 2, 2023 by | Leave a comment

LMW

Alert type: Food
Date of first publication: 02/01/2023
Product name:

BIOGRENO Organic Herb Mix, deep-frozen

Product images:

Image BIOGRENO herbal mix.jpg

Photo from the Dresden consumer market by employees

Image batch +BID BIOGRENO herb mix.jpg

Photo from the Dresden consumer market by employees

Manufacturer (distributor):

Manufacturer: Distributor: Darégal SAS Darégal Gourmet Deutschland GmbH 6 boulevard Joffre Gewerbepark 5a F- 91490 Milly-la-Forêt D – 49143 Bissendorf

Reason for warning:

Detection of verotoxin-producing Escherichia coli (VTEC/STEC)

Packaging Unit: Cardboard box – 50g
Durability: 04/26/2025
Production date: 04/26/2022
Lot identification: 22CS000352
Further information:

Escherichia coli (E.coli)

Enterohemorrhagic Escherichia coli (EHEC) An EHEC (synonyms: STEC, VTEC) disease usually manifests itself within a week after infection with diarrhea and abdominal cramps. Babies, small children, the elderly and people with a weakened immune system in particular can develop more severe illnesses with bloody diarrhea. Rarely, especially in small children, acute kidney failure can occur in a second flare-up a few days after the onset of diarrhea. Anyone who has eaten this food and develops severe or persistent symptoms should seek medical attention and report possible EHEC infection. It makes no sense to seek preventive medical treatment without symptoms.

Click to access 2023_01_31+Produktr%FCckruf+BIOGRENO.pdf

Further information on the pathogen can be found here: http://www.infectionsschutz.de/erregersteckbriefe/ehec/

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Posted in E.coli, 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 Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli, VTEC

Research – Campylobacter jejuni and Campylobacter coli from Houseflies in Commercial Turkey Farms Are Frequently Resistant to Multiple Antimicrobials and Exhibit Pronounced Genotypic Diversity

Posted on February 1, 2023 by | Leave a comment

MDPI

Abstract

Campylobacter is a leading foodborne pathogen, and poultry are a major vehicle for infection. Houseflies play important roles in colonization of broiler flocks with Campylobacter but comparable information for turkey farms is limited. Here, we investigated houseflies as potential vectors for Campylobacter in 28 commercial turkey flocks. We characterized species, genotypes, and the antimicrobial resistance (AMR) profiles of Campylobacter from turkey feces and houseflies in the same turkey house. Of the 28 flocks, 25 yielded Campylobacter from turkey droppings and houseflies, with an average of 6.25 and 3.11 Campylobacter log CFU/g feces and log CFU/fly, respectively. Three flocks were negative for Campylobacter both in turkey feces and in houseflies. Both C. coli and C. jejuni were detected in turkey feces and houseflies, with C. coli more likely to be recovered from houseflies than feces. Determination of Campylobacter species, genotypes, and AMR profiles revealed up to six different strains in houseflies from a single house, including multidrug-resistant strains. For the predominant strain types, presence in houseflies was predictive of presence in feces, and vice versa. These findings suggest that houseflies may serve as vehicles for dissemination of Campylobacter, including multidrug-resistant strains, within a turkey house, and potentially between different turkey houses and farms in the same region.

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Posted in antimicrobial resistance, Campylobacter, campylobacter coli, Campylobacter jejuni, 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

Italy – Traditional raw salami – Salmonella and Listeria monocytogenes

Posted on February 1, 2023 by | Leave a comment

Salute

Brand : Agrisalumeria Luiset

Denomination : Traditional raw salami

Reason for reporting : Remind for microbiological risk

Date of publication : 1 February 2023

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, Listeria, Listeria monocytogenes, Salmonella

France – Tommes de Savoie Frermière (IGP), farmhouse tommette, SARVAN cheese- Listeria monocytogenes

Posted on February 1, 2023 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Domain Reinach
  • Model names or references TOMME DE SAVOIE FARM PGI – DOMAINE REINACH brand
  • Identification of products
    Batch
    Tommes de Savoie farmhouse (IGP): from lot 2964 to lot 2975
    Floor tiles: lots 51222, 61222, 81222, 91222, 171222
    Sarvan: lots 31222, 151222, 171222
  • Packaging In bulk in plastic crate and/or packaged in cardboard/packaging
  • Marketing start/end date From 05/01/2023 to 20/01/2023
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 73-179-005 EC
  • Further information None
  • Geographic area of ​​sale Whole France
  • Distributors SCPL Ugalait
  • List of points of sale Status_Clients.pdf

Practical information regarding the recall

  • Reason for recall Suspicion of contamination by 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

India – Over 100 AP students fall ill, food poisoning suspected

Posted on February 1, 2023 by | Leave a comment

New Indian Express

GUNTUR: As many as 130 students fell sick  after consuming food at Gurukul school in Ramakrishnapuram in Palnadu district on Monday. Out of these students, 60 were admitted to hospital due to suspected food poisoning after they complained of vomiting and diarrhoea. As many as 650 students are studying at the Gurukul.

According to sources, a few students complained of stomach pain and nausea in the morning hours of Monday. The health officer at the school gave them the required medicines. However, the situation turned worse when several other students too took ill with similar symptoms. Later, they shifted the students to the Sattenapalli area hospital.

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

Research – Mycotoxin survey: Watch out for exposure from dirty maize

Posted on February 1, 2023 by | Leave a comment

Irish Examiner

If you’re feeding maize, you likely have a mycotoxin problem on your farm, delegates at a recent ruminant nutrition were told.

Breaking down the results of this year’s mycotoxin survey, Laura Quinn, Ruminant Technical Species Expert at DSM, said: “When plants get stressed – whether that be drought, weather-related or disease – they can be vulnerable to being attacked by fungi, and mycotoxins are toxic secondary metabolites which are released by the fungi.

“They are in almost all agricultural commodities worldwide. They are very stable, can persist in heat and are resistant to any processing at feed mills.”

Biomin and DSM have run the survey since 2004.

The firm analyses over 20,000 samples a year and offers localised predictions for mycotoxins based on weather patterns.

“Mycotoxins are anti-protozoal, anti-bacterial and anti-fungal, which is great for disinfectant, but considering in the rumen we are trying to use these to break down feed materials to produce milk, we don’t want them having that effect in the cow.”

In dairy animals, mycotoxins have been linked with reduced feed intake, lower milk yields, liver inflammation, lower vaccine efficacy, and lower fatty acid production, among other production and health issues.

There are currently more than 1,000 mycotoxins identified, with more being discovered by scientists all the time.

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Posted in Aflatoxin, Aflatoxin B1, Alternaria Toxin, Animal Feed Mould Toxin, Aspergillus Toxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Fusarium Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

Ireland – More than 7,000 birds on eight poultry farms in Ireland to be culled due to salmonella outbreak

Posted on February 1, 2023 by | Leave a comment

Irish Times

A large salmonella outbreak on eight poultry farms around the country has resulted in more than 7,000 birds having to be culled to ensure potentially-infected chicken products do not enter the food chain.

Due to the risk to human health from the bacteria, restrictions have been applied in the vicinity of the farms, most of which are in Co Cavan.

The Food Safety Authority of Ireland (FSAI) is working with the Department of Agriculture, Food and the Marine (DAFM) in an effort to curb the outbreak and to determine its cause.

The FSAI has confirmed that incidences of salmonella infection in broiler flocks were linked to a raw-chicken food recall it issued last week, when some poultry products were removed from supermarket shelves.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, FSAI, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken