Category Archives: Food Micro Blog

Research – Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Posted on September 19, 2022 by | Leave a comment

MDPI

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples. View Full-Text

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – A summary of cryptosporidiosis outbreaks reported in France and overseas departments, 2017–2020

Posted on September 18, 2022 by | Leave a comment

Science Direct

water contamination

Abstract

Cryptosporidium is a known foodborne pathogen, ranked fifth out of 24 among foodborne parasites in terms of importance and a cause of many cryptosporidiosis outbreaks worldwide. In France, very few outbreaks were reported before 2017, and data recently obtained by the Expert Laboratory of the Cryptosporidiosis National Reference Center (CNR-LE-Cryptosporidiosis) have shown that outbreaks are in fact common and frequently underreported. In this work, we aim to report the characteristics of outbreaks detected in France during the period 2017–2020 and present a summary of investigations carried out by the CNR-LE-Cryptosporidiosis. During the study period, there were eleven cryptosporidiosis outbreaks, including three with no identified origin. Among the eight identified outbreaks: six were due to water contamination (five tap water and one recreational water), one was due to direct contact with infected calves, and one was due to consumption of contaminated curd cheese. Among these outbreaks, five of them exceeded one hundred cases. Recent results obtained by the CNR-LE-Cryptosporidiosis revealed the multiannual occurrence of Cryptosporidium outbreaks in France. Waterborne outbreaks were more frequently detected, while foodborne outbreaks which are more difficult to detect were likely underreported.

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Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Water, water microbiology, Water Safety

Research – Cross-Contamination to Surfaces in Consumer Kitchens Using MS2 as a Tracer Organism in Ground Turkey Patties

Posted on September 18, 2022 by | Leave a comment

Journal of Food Protection

It is estimated that one in five cases of foodborne illnesses is acquired in the home. However, how pathogens move around a kitchen environment when consumers are preparing food is not well characterized. The purpose of this study was to determine the prevalence and degree of cross-contamination across a variety of kitchen surfaces during a consumer meal preparation event. Consumers (n=371) prepared a meal consisting of turkey patties containing the bacteriophage MS2 as a tracer organism and a ready-to-eat lettuce salad. Half were shown a video on proper thermometer use before the trial. After meal preparation, environmental sampling and detection were performed to assess cross-contamination with MS2. For most surfaces, positivity did not exceed 20%, with the exception of spice containers, for which 48% of the samples showed evidence of MS2 cross-contamination. Spice containers also had the highest MS2 concentrations, at a mean exceeding 6 log 10 viral genome equivalent copies (GEC) per surface. The high level of MS2 on spice containers drove the significant differences between surfaces, suggesting the significance of spice containers as a vehicle for cross-contamination, despite the absence of previous reports to this effect. The thermometer safety intervention did not affect cross-contamination. The efficiency of MS2 transfer, when expressed as a percentage, was relatively low, ranging from an average of 0.002 to 0.07%. Quantitative risk assessment work using these data would aid in further understanding the significance of cross-contamination frequency and efficiency. Overall, these data will help create more targeted consumer messaging to better influence consumer cross-contamination behaviors.

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

Research – The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Posted on September 17, 2022 by | Leave a comment

MDPI

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Genetic Diversity and Potential Virulence of Listeria monocytogenes Isolates Originating from Polish Artisanal Cheeses

Posted on September 17, 2022 by | Leave a comment

MDPI

Artisanal cheeses can be sources of Listeria monocytogenes and cause disease in humans. This bacterial pathogen is a species of diverse genotypic and phenotypic characteristics. The aim of the study was to characterize 32 isolates of L. monocytogenes isolated in 2014–2018 from artisanal cheeses. The isolates were characterized using whole genome sequencing and bioinformatics analysis. The artisanal cheese isolates resolved to four molecular groups: 46.9% of them to IIa (1/2a-3a), 31.2% to IVb (4ab-4b-4d-4e), 12.5% to IIc (1/2c-3c), and 9.4% to IIb (1/2b-3b-7). Two evolutionary lineages emerged: lineage II having 59.4% of the isolates and lineage I having 40.6%. The sequence types (ST) totaled 18: ST6 (15.6% of the isolates), ST2, ST20, ST26, and ST199 (each 9.4%), ST7 and ST9 (each 6.3%), and ST1, ST3, ST8, ST16, ST87, ST91, ST121, ST122, ST195, ST217, and ST580 (each 3.1%). There were 15 detected clonal complexes (CC): CC6 (15.6% of isolates), CC9 (12.5%), CC2, CC20, CC26, and CC199 (each 9.4%), CC7 and CC8 (each 6.3%), and CC1, CC3, CC14, CC87, CC121, CC195, and CC217 (each 3.1%). The isolates were varied in their virulence genes and the differences concerned: inl, actA, LIPI-3, ami, gtcA, aut, vip, and lntA. View Full-Text

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Posted in Decontamination Microbial, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

France – Bouchot mussels Bay of Mont-Saint-Michel PDO 1.4kg tray La Cancalaise – Salmonella

Posted on September 16, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Fishery and aquaculture products
  • Product brand name The Cancalaise
  • Model names or references Tray Bouchot Bay of Mont-Saint-Michel AOP Cancalaise
  • Identification of products
    GTIN Batch Date
    3760116231558 8350809251 Use-by date 09/16/2022
  • Packaging1.4kg tray
  • Marketing start/end date From 09/09/2022 to 16/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 35.049.048CE
  • Further information Only 1 batch concerned: 8350809251
  • Geographic area of ​​sale Whole France
  • Distributors Wholesaler and Retail

Practical information regarding the recall

  • Reason for recall Suspicion of the presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Testing, Salmonella

Malaysia – 900 victims of Food Poisoning were reported in the first eight months of this year in Perak

Posted on September 16, 2022 by | Leave a comment

The Sun Daily

Some 23 food poisoning cases involving 900 victims were reported in the first eight months of this year in Perak, said State Health, Science, Environment and Green Technology Committee chairman Mohd Akmal Kamarudin.

He said the Ministry of Health (MOH) is investigating the cause of the death of a food handler at a MOH training centre in Taiping three weeks ago to determine whether it was due to food poisoning or other illnesses.

According to him, so far there have been six incidents of food poisoning in schools (169 cases), public institutions (eight cases with 572 victims), factories (two cases with 66 victims), private homes (five cases with 24 victims), prison (one case with 22 victims) and external caterer (one case).

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

France – Cheese The Little God – Listeria monocytogenes

Posted on September 16, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Milk and dairy products
  • Product brand name Rollot
  • Model names or references BATCH 170 177 198
  • Identification of products
    GTIN Batch Date
    214563987 LOT 170 Lot 177 lot 198 Date of minimum durability between 09/29/2022 and 10/12/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 62 804 031 CE
  • Geographic area of ​​saleRegions: Hauts-de-France
  • Distributors Crossroads Farm of paradise Farmers of Artois the cob of the adénautes Crapouillot Gamm Vert Healthy Pork Farmer’s reception Live catch ‘the white market gardeners land lockers of Sophie farm Baillet Meurillon RDV Inter farmers

Practical information regarding the recall

  • Reason for recall Monocitogenic listeria
  • 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 Testing, Listeria, Listeria monocytogenes

France – Sausages – Salmonella

Posted on September 16, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Meats
  • Product brand name Butcher’s stall
  • Model names or references Strong sausages
  • Identification of products
    GTIN Batch Date
    20712433 C2250350 Use-by date 09/19/2022
  • Marketing start/end date From 08/09/2022 to 15/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 45.147.004 EC
  • Geographic area of ​​sale some LIDL stores
  • Distributors LIDL
  • List of points of saleCopy_of_20220902_List_Supermarkets.pdf

Practical information regarding the recall

  • Reason for recall Detection of Salmonella during supplier self-checking.
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Testing, Salmonella

France – Shell Eggs -Salmonella

Posted on September 16, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Feed
  • Product subcategory Eggs and egg products
  • Product brand name EARL des Giraults
  • Model names or references bulk eggs
  • Identification of products
    Date
    Use-by date between 08/08/2022 and 10/10/2022
  • Packaging bulk
  • Marketing start/end date From 08/08/2022 to 08/09/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Departments: CHER (18)
  • Distributors Biocoop, Bionature, Biosam

Practical information regarding the recall

  • Reason for recall salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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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 Testing, Salmonella, Salmonella in Eggs