More than 60 students at a boarding school in Wayanad were hospitalised after they experienced vomiting and diarrhoea after having their meals.
KSWFoodWorld
Category Archives: Food Microbiology Research
India – Over 60 students hospitalised following suspected food poisoning at Wayanad school
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Argentina – What is Shigella: The criminal ‘rotten meat’ bacterium
Such as urgent 24 As reported, the Municipality of Berazategui made official two deaths from salmonella and shigella batteries after eating offal and other types of meat in poor condition. The subjects aged 49 and 36, without pre-existing diseases, had acute diarrheal symptoms, which required admission to intensive care with mechanical ventilation, but “died in hospital on January 12 and 17.”
As for the shigella bacterium or bacillary dysentery, it is transmitted by the fecal-oral route, just like salmonella , or by direct contact with infected people. It is endemic in tropical climates, with a higher incidence in summer, in addition to generally presenting in institutions such as nursing homes and schools due to lack of hygiene measures or contagion through food and water.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei
USA – Outbreak Investigation of Listeria monocytogenes: Enoki Mushrooms (November 2022)
FDA, along with CDC and state and local partners, is investigating an outbreak of Listeria monocytogenes infections linked to enoki mushrooms. FDA has identified enoki mushrooms distributed by Utopia Foods, Inc. of Glendale, New York and imported from China, and enoki mushrooms labeled as “Producer: Shandong Youhe Biotechnology, Co.,” with an address in China and “Distributed By: Sun Hong Foods, Inc.” as likely sources of illnesses in this outbreak. Enoki mushrooms are long thin white mushrooms, usually sold in clusters. They are especially popular in East Asian cuisine and are also known as enokitake, golden needle, futu, seafood, or lily mushrooms.
As of January 18, 2022, CDC reports three illnesses included in this outbreak. Through ongoing import and product sampling of enoki mushrooms, two strains of Listeria monocytogenes detected on enoki mushroom products have been determined through Whole Genome Sequencing (WGS) to be the same strains of Listeria monocytogenes linked to illnesses in this outbreak. Both strains are included in this outbreak investigation.
On January 17, 2023, FDA reported a positive import sample of enoki mushrooms that matched both outbreak strains and resulted in a voluntary recall expansion from Utopia Foods, Inc. Additional sample collection and analysis conducted by the Maryland Department of Health have also identified both outbreak strains of Listeria monocytogenes in two product samples of enoki mushrooms. These products that tested positive are sold in a 7.05-oz (200g) clear plastic package with a brown and green label and include a label on the back of the package that states: “Producer: Shandong Youhe Biotechnology Co.,” with an address in China, and “Distributed By: Sun Hong Foods, Inc.”
On December 17, 2022, FDA issued a safety alert for enoki mushrooms labeled as “Producer: Shandong Youhe Biotechnology, Co.,” with an address in China and “Distributed By: Sun Hong Foods, Inc.,” as a result of a positive product sample collected by Missouri state partners. At that time, these products were not linked to an active outbreak. The strain of Listeria found in these products matches one of the two strains linked to illnesses in this outbreak. FDA’s safety alert has been updated with the most recent information linking these products to an ongoing outbreak investigation.
FDA’s investigation is ongoing to determine a potential source of contamination and whether any other products are contaminated or linked to illnesses. Additional information will be provided as it becomes available.
Recommendation
Consumers, restaurants, and retailers should not eat, sell, or serve recalled enoki mushrooms from Utopia Foods, Inc. and enoki mushrooms labeled as “Producer: Shandong Youhe Biotechnology, Co.,” with an address in China and “Distributed By: Sun Hong Foods, Inc.” Consumers should check the label on both the front and the back of their enoki mushroom package to view distributor information (see photos below).
Listeria is especially harmful if you are pregnant, aged 65 or older, or have a weakened immune system due to certain medical conditions or treatments. If you are in any of these groups, do not eat any raw enoki mushrooms. For enoki mushrooms that are not recalled or potentially contaminated, always cook enoki mushrooms thoroughly to kill any foodborne germs.
Call your healthcare provider right away if you have any of these symptoms after eating enoki mushrooms:
- People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.
- Pregnant people usually have fever, muscle aches, and tiredness. However, Listeria can cause pregnancy loss or premature birth. It can also cause serious illness or death in newborns.
Follow FDA’s safe handling and cleaning advice and use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these recalled products to reduce the risk of cross-contamination, including retailers who stored or repackaged recalled enoki mushrooms. Listeria can survive in refrigerated temperatures and can easily spread to other foods and surfaces.
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 Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Regulations, food safety training, Food Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology Investigations, Microbiology Risk, outbreak
Ghana – Yellow Sisi waakye incident: 53 people confirmed affected
Fifty-three people are now confirmed to have been affected by the Yellow Sisi waakye suspected poisoning incident at Oyibi in Greater Accra.
A joint investigation by the Ghana Health Service (GHS) and the Food and Drugs Authority (FDA) has revealed that the 53 people experienced symptoms of foodborne disease after consuming waakye or plain rice and tomato stew from a food vendor called Yellow Sisi located at Bush Canteen, a suburb of Oyibi.
The Food and Drugs Authority (FDA) in a statement dated Jan 27, 2023 and released Friday night following the report by Graphic Online said it received notification through its Food Safety Alert System on Sunday, January 22, 2023 about the suspected foodborne disease outbreak.
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, outbreak
Research – Aflatoxins in Maize from Serbia and Croatia: Implications of Climate Change
Abstract
Aflatoxins (AFs) represent the most important mycotoxin group, whose presence in food and feed poses significant global health and economic issues. The occurrence of AFs in maize is a burning problem worldwide, mainly attributed to droughts. In recent years, Serbia and Croatia faced climate changes followed by a warming trend. Therefore, the main aim of this study was to estimate the influence of weather on AFs occurrence in maize from Serbia and Croatia in the 2018–2021 period. The results indicate that hot and dry weather witnessed in the year 2021 resulted in the highest prevalence of AFs in maize samples in both Serbia (84%) and Croatia (40%). In maize harvested in 2018–2020, AFs occurred in less than, or around, 10% of Serbian and 20% of Croatian samples. In order to conduct a comprehensive study on the implications of climate change for the occurrence of AFs in maize grown in these two countries, the results of available studies performed in the last thirteen years were searched for and discussed.
Posted in Climate change, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A
Research – Microbiological safety of aged meat
Abstract
The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.
Posted in Aspergillus, Campylobacter, Clostridium, 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, Penicillium spp, Research, Salmonella, Staphylococcal Toxin, Staphylococcus aureus, STEC, STEC E.coli, Yersinia
Research – New Nordic report on food safety in seaweed and kelp
Together with other food inspectorates in the Nordics, the Norwegian Food Safety Authority has looked at a common Nordic approach to risk management of food safety in seaweed kelp for use as food. The project group recommends that, among other things, a harmonized regulatory framework for food safety should be developed, where seaweed and kelp are classified as a specific group of food, with subgroups for different species.
Interest in seaweed and kelp for use as food is increasing in the Nordic countries and in other countries in Europe. Although seaweed is the largest aquaculture product in the world, there are still no international standards or regulations for food safety in such foods, such as Codex standards or EU legislation.
Nordic species and Nordic waters can have distinctive characteristics that differ from other regions of the world. This must be taken into account in the development of future regulations.
With this as a background, a joint Nordic project was created in 2020, funded by the Nordic Council of Ministers, consisting of the food inspectorates in Denmark, Iceland, the Faroe Islands, Sweden and Norway.
The purpose was to develop a common Nordic approach to risk management of food safety in seaweed and kelp for use in regulatory development in the EU and Codex, and as a background for guidance material in the countries.
The project ended with a report containing updated knowledge about food safety in seaweed and kelp, with special emphasis on Nordic conditions. It describes, among other things, existing production and risk management, which Nordic species are relevant for use as food, their new food status and analysis data from the various countries for heavy metals and iodine.
Read more about the report on the Norwegian Food Safety Authority’s website
Research – Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue
Abstract
Depending on the interpretation of the European Union (EU) regulations, even marginally visibly contaminated poultry carcasses could be rejected for human consumption due to food safety concerns. However, it is not clear if small contaminations actually increase the already present bacterial load of carcasses to such an extent that the risk for the consumers is seriously elevated. Therefore, the additional contribution to the total microbial load on carcasses by a small but still visible contamination with feces, grains from the crop, and drops of bile and grease from the slaughter line was determined using a Monte Carlo simulation. The bacterial counts (total aerobic plate count, Enterobacteriaceae, Escherichia coli, and Campylobacter spp.) were obtained from the literature and used as input for the Monte Carlo model with 50,000 iterations for each simulation. The Monte Carlo simulation revealed that the presence of minute spots of feces, bile, crop content, and slaughter line grease do not lead to a substantial increase of the already existing biological hazards present on the carcasses and should thus be considered a matter of quality rather than food safety.
Posted in bacterial contamination, Campylobacter, cross contamination, Decontamination Microbial, E.coli, Enterobacteriaceae, food contamination, 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 – Antimicrobial and Antibiofilm Effect of Commonly Used Disinfectants on Salmonella Infantis Isolates
Abstract
Salmonella enterica subsp. enterica serovar Infantis is the most prevalent serovar in broilers and broiler meat in the European Union. The aim of our study was to test the biofilm formation and antimicrobial effect of disinfectants on genetically characterized S. Infantis isolates from poultry, food, and humans. For the biofilm formation under various temperature conditions (8 °C, 20 °C, and 28 °C) and incubation times (72 h and 168 h), the crystal violet staining method was used. The evaluation of the in vitro antimicrobial effect of Ecocid® S, ethanol, and hydrogen peroxide was determined using the broth microdilution method. The antibiofilm effect of subinhibitory concentration (1/8 MIC) of disinfectants was then tested on S. Infantis 323/19 strain that had the highest biofilm formation potential. Our results showed that the biofilm formation was strain-specific; however, it was higher at 20 °C and prolonged incubation time. Moreover, strains carrying a pESI plasmid showed higher biofilm formation potential. The antibiofilm potential of disinfectants on S. Infantis 323/19 strain at 20 °C was effective after a shorter incubation time. As shown in our study, more effective precautionary measures should be implemented to ensure biofilm prevention and removal in order to control the S. Infantis occurrence.
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, Salmonella in Chicken
USA – CDC – Game Day Food Safety Tips
What You Need to Know
- Wash your hands with soap and running water for at least 20 seconds before, during, and after preparing food and before eating.
- Separate raw meats from ready-to-eat foods like vegetables when preparing, serving, or storing foods.
- Make sure food is cooked to a safe internal temperature.
- Keep hot foods hot (140°F or warmer) and cold foods cold (40°F or colder).
- Throw out perishable food that has been sitting at room temperature for more than 2 hours (more than 1 hour if it has been exposed to temperatures above 90°F).
Tackling a game day spread? Play by these rules and keep the runs on the field. Make sure your game day favorites are memorable for all the right reasons.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
FoodWorld 