Category Archives: Food Microbiology Blog

UK – APHA part of 5 UK E. coli outbreaks in 2022

Posted on February 27, 2023 by | Leave a comment

Food Safety News

The Animal and Plant Health Agency (APHA) was involved in another two E. coli outbreaks in the United Kingdom in the final quarter of 2022.

In the first, APHA helped Public Health Wales investigate two human cases of Shiga toxin-producing E. coli (STEC) O145 linked to a private collection of animals on a smallholding. Multiple species were onsite including cattle, goats, deer, and pigs. Some food consumed by people was grown in the garden where cattle manure was used. Thirty environmental fecal samples were collected but a match to the outbreak strain was not found.

In the second, APHA visited an open farm at the request of an incident management team following an outbreak of E. coli O157 in people. The outbreak strain was detected in one environmental sample from a pig enclosure. The incident is ongoing so it is unclear how many people are sick. The advice was provided to reduce the risk to the public by making improvements to the supervision of animal contact, enhancing handwashing facilities, and improving some animal exhibits.

In all of 2022, APHA was part of five E. coli investigations. The agency helped the UK Health Security Agency (UKHSA) investigate E. coli O103, O145, and O26 outbreaks between July and September.

The E. coli O26 outbreak also involved cryptosporidium. There were 11 cases of cryptosporidium and two people had confirmed E. coli O26. Cryptosporidium patients had visited an open farm attraction during the incubation period of illness. The E. coli patients had links to the same premises.

The E. coli O103 outbreak with 11 cases was associated with soft, raw milk cheese from a dairy farm in the East of England. Pasteurization was put in place for the production of the soft cheese, HACCP processes were reviewed, and enhanced control measures were taken.

The E. coli O145 outbreak with 10 patients was traced to the consumption of milk products from a dairy farm in North West England, with illness onset from mid-July. Investigations identified an issue with pasteurization and problems with the cleaning and storage of milk crates.

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Posted in APHA, Cryptosporidiosis, Cryptosporidium, E.coli, E.coli O103, E.coli O145, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, HACCP, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, O103, STEC, STEC E.coli, UKHSA

Research – A Systematic Quantitative Determination of the Antimicrobial Efficacy of Grape Seed Extract against Foodborne Bacterial Pathogens

Posted on February 26, 2023 by | Leave a comment

MDPI

Abstract

Concerns regarding the role of antimicrobial resistance (AMR) in disease outbreaks are growing due to the excessive use of antibiotics. Moreover, consumers are demanding food products that are minimally processed and produced in a sustainable way, without the use of chemical preservatives or antibiotics. Grape seed extract (GSE) is isolated from wine industry waste and is an interesting source of natural antimicrobials, especially when aiming to increase sustainable processing. The aim of this study was to obtain a systematic understanding of the microbial inactivation efficacy/potential of GSE against Listeria monocytogenes (Gram-positive), Escherichia coli and Salmonella Typhimurium (Gram-negative) in an in vitro model system. More specifically, for L. monocytogenes, the effects of the initial inoculum concentration, bacterial growth phase and absence of the environmental stress response regulon (SigB) on the GSE microbial inactivation potential were investigated. In general, GSE was found to be highly effective at inactivating L. monocytogenes, with higher inactivation achieved for higher GSE concentrations and lower initial inoculum levels. Generally, stationary phase cells were more resistant/tolerant to GSE as compared to exponential phase cells (for the same inoculum level). Additionally, SigB appears to play an important role in the resistance of L. monocytogenes to GSE. The Gram-negative bacteria under study (E. coli and S. Typhimurium) were less susceptible to GSE as compared to L. monocytogenes. Our findings provide a quantitative and mechanistic understanding of the impact of GSE on the microbial dynamics of foodborne pathogens, assisting in the more systematic design of natural antimicrobial-based strategies for sustainable food safety.

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Posted in Antimicrobials, Decontamination Microbial, escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella

Research – Microbial Biocontrol in the Agri-Food Industry

Posted on February 26, 2023 by | Leave a comment

MDPI

Abstract

In recent years there has been a growing interest in the use of natural antimicrobial compounds to limit or avoid the use of chemical antimicrobials. Natural antimicrobial compounds can come from plants (essential oils) or from microorganisms (bacteriocins, mycocines, and active peptides). Despite a wide range of possible applications, their exploitation at the industrial level is still limited and needs to be investigated. The actual and possible applications of natural antimicrobial compounds in agri-food are a growing research field. In addition to the use of antimicrobial compounds, microorganisms themselves can be used in the control of spoilage microorganisms along the entire production chain of the agri-food industry. Likewise, the papers collected in this Special Issue indicate the fast development of novelties in this research field.

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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

Research – Foodborne Pathogen Biofilms: Development, Detection, Control, and Antimicrobial Resistance

Posted on February 26, 2023 by | Leave a comment

MDPI

Bacteria can grow either as planktonic cells or as communities within biofilms. The biofilm growth mode is the dominant lifestyle of most bacterial species and 40–80% of microorganisms are associated with biofilms [1]. Biofilm is a sessile community that is irreversibly attached to a substratum or interface or to other members of the community [2]. It is surrounded by extracellular polymeric substances (EPS) that include extracellular polysaccharides, extracellular DNA, lipids, proteins, and other elements [3]. Biofilm formation is a complex but well-regulated process that can be classified into five distinct stages [4]. In the first stage, planktonic bacteria attach to a surface. Salmonella species, Listeria monocytogenes, Campylobacter jejuni, or Escherichia coli have specific structures on the surface of the bacteria, such as flagella, curli, fimbriae, and pili, which help the bacteria attach [5].
The second stage is the adhesion step, which includes an initial reversible adhesion resulting in loose adhesion and a subsequent irreversible adhesion resulting in more stable adhesion. The third stage is to secrete EPS and form microcolonies. This is followed by biofilm maturation, which produces large amounts of EPS to grow in size and build three-dimensional structures. The final stage is the stage in which the biofilm is dispersed, releasing the planktonic cells and initiating the formation of a new biofilm at another location.
Microbial cells living within biofilms are protected from various environmental stresses such as desiccation, osmotic changes, oxidative stress, metal toxicity, radiation, antibiotics, disinfectants, and the host immune system [6]. Biofilms are much less sensitive to antimicrobial agents than planktonic cells, and several mechanisms contribute to their resistance to antimicrobials [7]. The exopolysaccharide matrix prevents the entry of antimicrobial agents by reducing diffusion and acting as a primary barrier [8]. Most antimicrobial agents kill rapidly dividing cells more effectively, but slow growth of biofilms leads to resistance [9]. Changes in metabolic activity within biofilms, genetic changes of antimicrobial resistant determinants in target cells, extrusion of antimicrobial agents using efflux pumps, and the presence of persistent cells also contribute to antimicrobial resistance [10].

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Posted in antimicrobial resistance, Antimicrobials, Biofilm, 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

Research – Recent insights into green antimicrobial packaging towards food safety reinforcement: A review

Posted on February 25, 2023 by | Leave a comment

Wiley Online

Abstract

Food packaging is widely used method of food preservation around the world. It is an element that enhances the quality and food product safety. The primary function of packaging is to protect food from contamination, undesirable chemical reactions and to provide physical protection. Food spoilage caused by food-borne pathogens and microbes is increasing tremendously posing an enormous threat. In the field of food packaging, new biodegradable and natural antimicrobial agents from plants and animals are gaining popularity. Recent foodborne outbreaks have prompted more creative and safe ways to initiate efficient packaging systems in food industries. However, as consumer demand for natural food ingredients has grown as a result of increasing safety and availability, natural substances are thought to be safer. Antimicrobial packaging that incorporates natural antimicrobials is thus a viable active packaging innovation. One possibility for increasing the safety and quality of foods while prolonging their shelf life is to employ natural antibacterial packaging. This article focuses on environmentally friendly bio-based polymers that can be utilized in food packaging to enhance mechanical strength, gas permeability, and water resistance, among other features. It also includes useful information about natural antimicrobial agents found in fruits and vegetables, as well as animal by-products, their properties, safety laws, and uses aimed at improving and increasing food quality and safety.

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Posted in Antibacterial, antimicrobial resistance, 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

Research – The Anti-Listeria Activity of Pseudomonas fluorescens Isolated from the Horticultural Environment in New Zealand

Posted on February 25, 2023 by | Leave a comment

MDPI

Abstract

Beneficial bacteria with antibacterial properties are attractive alternatives to chemical-based antibacterial or bactericidal agents. Our study sourced such bacteria from horticultural produce and environments to explore the mechanisms of their antimicrobial properties. Five strains of Pseudomonas fluorescens were studied that possessed antibacterial activity against the pathogen Listeria monocytogenes. The vegetative culture of these strains (Pseudomonas fluorescens-PFR46I06, Pseudomonas fluorescens-PFR46H06, Pseudomonas fluorescens-PFR46H07, Pseudomonas fluorescens-PFR46H08 and Pseudomonas fluorescens-PFR46H09) were tested against Listeria monocytogenes (n = 31), Listeria seeligeri (n = 1) and Listeria innocua (n = 1) isolated from seafood and horticultural sources and from clinical cases (n = 2) using solid media coculture and liquid media coculture. All Listeria strains were inhibited by all strains of P. fluorescens; however, P. fluorescens-PFR46H07, P. fluorescens-PFR46H08 and P. fluorescens-PFR46H09 on solid media showed good inhibition, with average zones of inhibition of 14.8 mm, 15.1 mm and 18.2 mm, respectively, and the other two strains and P. fluorescens-PFR46H09 had a significantly greater zone of inhibition than the others (p < 0.05). There was no inhibition observed in liquid media coculture or in P. fluorescens culture supernatants against Listeria spp. by any of the P. fluorescens strains. Therefore, we hypothesized that the structural apparatus that causes cell-to-cell contact may play a role in the ejection of ant-listeria molecules on solid media to inhibit Listeria isolates, and we investigated the structural protein differences using whole-cell lysate proteomics. We paid special attention to the type VI secretion system (TSS-T6SS) for the transfer of effector proteins or bacteriocins. We found significant differences in the peptide profiles and protein summaries between these isolates’ lysates, and PFR46H06 and PFR46H07 possessed the fewest secretion system structural proteins (12 and 11, respectively), while PFR46H08 and PFR46H09 had 18 each. P. fluorescens-PFR46H09, which showed the highest antimicrobial effect, had nine tss-T6SS structural proteins compared to only four in the other three strains.

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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, Pseudomonas

India – Bengaluru: 21 school kids fall sick, parents suspect chicken served for lunch behind food poisoning

Posted on February 24, 2023 by | Leave a comment

Times Now News

Bengaluru: In a suspected case food of poisoning, 21 students of Class 2 of an international school in the city fell sick. However, the exact reason is yet to be ascertained. Several kids suffered from vomiting and diarrhoea.
Officials of Indus International School on Sarjapur Road in Bengaluru said that the exact reason behind the students suddenly falling sick is yet to be identified.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness

Finland – Mold toxin found in pistachios – Ochratoxin A

Posted on February 24, 2023 by | Leave a comment

Epressi

Lidl has announced that it is recalling Alesto brand shelled pistachios; Alesto roasted and peeled pistachio nut and Alesto roasted, peeled and salted pistachio nut . The weight of both products is 70 g/bag. The recall applies to products with a best before date of 12.08.2023, 13.10.2023 and 14.10.2023.

In control samples taken in another country, ochratoxin A has been found in the products above the permitted limit. According to Lidl, the amount found does not pose an acute health risk, but prolonged exposure to high concentrations of ochratoxin A may cause adverse effects.

On its website, Lidl asks its customers to return the products in question to a Lidl store, where the price of the product will be refunded.

Consumer contacts: Lidl’s customer service website, phone 09 424 52 111

The matter is handled at the Food Agency by special expert Mika Varjonen, tel. 050 38 68 416, firstname.surname@ruokavirasto.fi .

Pictures of the products

(Photo: Lidl)

pistachio nuts-1.jpg

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Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

Ireland – Recall of a batch of Iceland Creamy Garlic Chicken Breasts in Blankets due to the presence of Salmonella

Posted on February 24, 2023 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2023.03
Product: Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets; pack size: 410g; approval number: PL 22040305 WE
Batch Code: best before: 15/8/2023
Country Of Origin: Poland

Message:

The above batch of Iceland Cook from Frozen Creamy Garlic Chicken Breasts in Blankets is being recalled due to the presence of Salmonella.

Recall notices will be displayed at point-of-sale.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Manufacturers, wholesalers, distributors, caterers & retailers:

Retailers are requested to remove the implicated batch from sale and display recall notices at point of sale.

Consumers:

Consumers are advised not to eat the implicated batch. If the chicken has already been consumed, cooking should remove the risk. Raw chicken should always be handled hygienically when defrosting and preparing it, and also cooked thoroughly before eating it.

Iceland Creamy Garlic Chicken Breasts

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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSAI, Salmonella, Salmonella in Chicken

 Belgium – Pistachios – “Pistazienkerne gerostet” (Roasted pistachios) and “Pistazienkerne gerostet & gesalzen” (Roasted and salted pistachios) – from Alesto brand – Ochratoxin A

Posted on February 24, 2023 by | Leave a comment

AFSCA

Recall of Carl Wilhelm Clasen GmbH
Products: Pistachios – “Pistazienkerne gerostet” (Roasted pistachios) and “Pistazienkerne gerostet & gesalzen” (Roasted and salted pistachios) – from Alesto brand.
Problem: too high content of ochratoxin A.
In agreement with the FASFC, Carl Wilhelm Clasen GmbH withdraws pistachios – “Pistazienkerne gerostet” (Roasted pistachios) and “Pistazienkerne gerostet & gesalzen” (Roasted and salted pistachios) – from the Alesto brand from sale and recalls them from consumers due to an excessively high content of ochratoxin A.

Lidl Belgium asks its customers not to consume these products and to return them to the point of sale where they were purchased. You will be reimbursed even without presenting the receipt.

Description of the products:
– Product name: “Pistazienkerne gerostet” and “Pistazienkerne gerostet & gesalzen”
– Brand: Alesto
– Use-by dates (BDD) and sales periods:
           o “Pistazienkerne gerostet”:
               25/03/2023: from 5/07/2022 to 10/11/2022 inclusive
12/08/2023 and 15/10/2023: from 20/12/2022 to 24/02/2023 inclusive
           o “Pistazienkerne gerostet & gesalzen”:
               23/03/2023: from 5/07/2022 to 10/11/2022 inclusive
09/09/2023 and 16/10/2023: from 20/12/2022 to 24/02/ 2023 included
– Weight: 70g
– Type of packaging: plastic bag

The products were sold through Lidl stores in Belgium.

For any further information , contact Lidl customer service (+32 (0)2 320 6000)

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Posted in Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A