rand : Fontina DOP 250 G Pascoli Italiani – expiry 10/04/2023
Denomination : Fontina DOP
Reason for reporting : Reminder for microbiological risk
Publication date : 10 March 2023
KSWFoodWorld
Category Archives: Food Microbiology Blog
Italy – Cheese Fontina DOP – STEC E.coli
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 Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, STEC, STEC E.coli
France – Mini rillauds – Listeria monocytogenes
Identification information of the recalled product
- Product category Feed
- Product subcategory Meats
- Product brand name Flavors of mages
- Model names or references products packaged in transparent trays of 150g and 200g. Lot 3061
- Identification of products
GTIN Batch Date 3340584109087 3061 Use-by date 03/28/2023 3340584106079 3061 Use-by date 03/28/2023 - Marketing start/end date From 02/03/2023 to 10/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR 49 239 001 CE
- Geographic area of sale Regions: Pays-de-la-Loire
- Distributors Large and medium surfaces
Practical information regarding the recall
- Reason for recall Detection of Listeria monocytogenes
- Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
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 Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria monocytogenes
France – Organic horsetail vegetarian capsules 190mg – E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Diet foods and nutrition
- Product brand name GPH DISTRIBUTION
- Model names or references Pillbox of 100 vegetable capsules of organic horsetail 190mg Pillbox of 200 vegetable capsules of organic horsetail 190mg
- Identification of products
GTIN Batch Date 3700216261857 221213001 Date of minimum durability 13/12/2025 3700216205806 221213001 Date of minimum durability 13/12/2025 - Packaging Pill box
- Marketing start/end date From 13/12/2022 to 16/02/2023
- Storage temperature Product to be stored at room temperature
- Geographic area of sale Whole France
- Distributors Detail in the list of points of sale
- List of points of saleList_of_customers_purchase_capsules_VT1.pdf
Practical information regarding the recall
- Reason for recall Exceeding legal limits of Escherichia Coli
- Risks incurred by the consumer Escherichia coli
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing
France – Organic horsetail powder 500g – E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Diet foods and nutrition
- Product brand name Herbs and Plants
- Model names or references Organic horsetail powder 500g
- Identification of products
GTIN Batch Date 3700216237302 221006008 Date of minimum durability 06/10/2024 3700216237302 221017008 Date of minimum durability 17/10/2024 3700216237302 221102018 Date of minimum durability 02/11/2024 3700216237302 221117013 Date of minimum durability 17/11/2024 3700216237302 230103016 Date of minimum durability 03/01/2025 3700216237302 230110011 Date of minimum durability 10/01/2025 - Packaging Bag
- Marketing start/end date From 06/10/2022 to 16/02/2023
- Storage temperature Product to be stored at room temperature
- Geographic area of sale Whole France
- Distributors 123 capsules website
Practical information regarding the recall
- Reason for recall E.Coli overflow
- Risks incurred by the consumer Escherichia coli
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing
Research – Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté
Abstract
In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (λ), maximum specific growth rate (μmax), and maximum cell density (Nmax). Then, the effect of storage temperature on the obtained μmax values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pâté at all storage temperatures, with a relatively short lag phase λ, even at 2 °C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters λ and μmax. Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter Tmin ranged from −4.25 to −3.19 °C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pâtés that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pâtés.
Research – In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of Listeria monocytogenes
Abstract
Atmospheric cold plasma (ACP) treatment can reduce bacterial pathogens in foods. Additional reduction in bacterial cells during storage after ACP treatment was previously reported. The underlying mechanisms of bacterial inactivation during ACP treatment and post-treatment storage need to be understood. This study investigated the changes in the morpho-physiological status of Listeria monocytogenes on ham surfaces after post-ACP-treatment storage of 1 h, 24 h, and 7 days at 4 °C. The membrane integrity, intracellular oxidative stress, and esterase activity of L. monocytogenes were evaluated by flow cytometry. L. monocytogenes cells were under high oxidative stress conditions with slightly permeabilized membranes after 1 h of post-ACP-treatment storage according to the flow cytometry data. During the extended storage of 24 h, the percentage of cells with a slightly permeabilized membrane increased; subsequently, the percentage of cells with intact membranes decreased. The percentage of L. monocytogenes cells with intact membranes decreased to <5% with a treatment time of 10 min and after 7 days of post-treatment storage. In addition, the percentage of L. monocytogenes cells under oxidation stress decreased to <1%, whereas the percentage of cells with completely permeabilized membranes increased to more than 90% for samples treated with ACP for 10 min and 7 days of post-treatment storage. With increased ACP treatment time, for 1 h stored samples, the percentage of cells with active esterase and slightly permeabilized membranes increased. However, during the extended post-treatment storage of 7 days, the percentage of cells with active esterase and slightly permeabilized membranes decreased to below 1%. At the same time, the percentage of cells with permeabilized membrane increased to more than 92% with an increase in ACP treatment time of 10 min. In conclusion, the higher inactivation after 24 h and 7 days post-ACP-treatment storage compared to 1 h stored samples correlated with the loss of esterase activity and membrane integrity of L. monocytogenes cells.
Posted in Cold Atmospheric Plasma, Cold Plasma, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Research – Catalan Food Safety Agency – Quality criteria for drinking water used in the food industry
On January 12, 2023 , Royal Decree 3/2023 came into force, establishing the technical-sanitary criteria for the quality of drinking water , its control and supply .
This new Royal Decree represents a new, broad and complex regulatory framework to protect human health from any contamination of drinking water. Establishes the technical-sanitary criteria and the quality control of drinking water throughout the supply chain, from catchment water bodies to the user’s tap, with the aim of guaranteeing that drinking water is healthy and clean.
It also specifically establishes the quality criteria for drinking water used in the food industry (CHAPTER VI Water quality in the food company) :
- It establishes the quality criteria, as well as the parameters and parametric values of the water used for the manufacture, preparation or treatment of food, as well as for washing materials intended for contact with food.
- The food company will be responsible for the quality of the water from the point of delivery to the connection or in the case of supply in tanks or mobile tanks, of all the phases that it carries out and that, as such, are described in the self-control systems based on in the principles of Hazard Analysis and Critical Control Points (HACCP).
- The operator of the food company must ensure the quality of the drinking water used, through a sampling plan, different types of analysis and controls, which will be included in their self-control systems based on the HACCP principles.
This regulation partially transposes Directive (EU) 2020/2184 in Spain , relating to the quality of water intended for human consumption and repeals Royal Decree 140/2003, which establishes the sanitary criteria for the quality of drinking water .
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, Water, water microbiology, Water Safety
Research – Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
Posted in Antimicrobials, Campylobacter, Decontamination Microbial, E.coli, 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
Research – Pathogen Reduction Monitoring Program for Salmonella and Campylobacter for raw poultry
There is a significant burden of illness in Canada from foodborne salmonellosis and campylobacteriosis. Both epidemiological evidence end expert opinion recognize poultry and poultry derived products as an important source of these illnesses.
Salmonella and Campylobacter are known to occur naturally in live poultry and contamination may occur at any stage of the farm-to fork production. Accordingly, food businesses that slaughter poultry or process poultry products need to consider Salmonella and Campylobacter as hazards of concern to their products and implement control measures throughout their production process to mitigate risks. Food businesses can verify the efficacy of their control measures, such as sanitary dressing procedures and antimicrobial interventions by implementing the PRMP.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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, Salmonella in Chicken
USA – 300 passengers and crew fall ill on Ruby Princess cruise from Texas – Norovirus?
While the CDC has not listed a specific virus, Princess Cruises said in a statement the cause was likely norovirus.
About 10 percent of the passengers and 3 percent of the crew onboard were sick, according to the CDC.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak
