Category Archives: Food Microbiology Research

USA – What is the Most Common Source of Food Poisoning in the United States of America?

Posted on August 17, 2024 by | Leave a comment

Food Poisoning News

According to salmonella lawyer Ron Simon, interviewed for this article, about one-in-six Americans will contract food poisoning this year alone. Simon notes that some of the victims will become sick for as little as a few days, while others will suffer catastrophic illness, including death. This is backed up by the CDC which admits that 48 million Americans get sick in an average year from food poisoning, and  about 128 thousand of those require hospitalization.  Of those, about 3000 die each year.  According to Simon, who represents one of those who died in the very recent Boar’s Head deli meat Listeria outbreak, food poisoning is a serious concern and one public health experts and food producers need to pay attention to.

Read more at the link above.

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Posted in food contamination, food death, 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 Poisoning, Food Poisoning Death, Food Poisoning Illness, Food Quality, food recall, Food Safety, Research

The Use Of Predictive Models In Food Safety Through The Processing Chain

Posted on August 17, 2024 by | Leave a comment

Frontiers In.org

One of the food industry’s most pressing challenges is providing safe and nutritious food for all. Microbial growth in the food supply or processed food products can reduce shelf life. On the other hand, foods’ composition and physicochemical characteristics can allow the growth and distribution of foodborne pathogens. The response of microorganisms to food composition, processing, or storage conditions will determine their growth capacity. The development of microbial growth models in food product environments differs from traditional growth models used in fermentations or lab cultures due to restrictions or advantages provided by the food environment. In predictive microbiology, the growth of pathogenic or food-spoilage microorganisms is determined under controlled conditions and used to predict their behavior in food systems.

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Posted in Food Microbiology Research, Food Safety, Food Safety Management, food safety training, Predictive Modelling, Research

Research – Anti-Biofilm Effects of Z102-E of Lactiplantibacillus plantarum against Listeria monocytogenes and the Mechanism Revealed by Transcriptomic Analysis

Posted on August 17, 2024 by | Leave a comment

MDPI

Abstract

Lactic acid bacteria (LAB) are the most common probiotics, and they present excellent inhibitory effects on pathogenic bacteria. This study aimed to explore the anti-biofilm potential of the purified active substance of Lactiplantibacillus plantarum, named Z102-E. The effects of Z102-E on Listeria monocytogenes were investigated in detail, and a transcriptomic analysis was conducted to reveal the anti-biofilm mechanism. The results indicated that the sub-MIC of Z102-E (3.2, 1.6, and 0.8 mg/mL) decreased the bacterial growth and effectively reduced the self-aggregation, surface hydrophobicity, sugar utilization, motility, biofilm formation, AI-2 signal molecule, contents of extracellular polysaccharides, and extracellular protein of L. monocytogenes. Moreover, the inverted fluorescence microscopy observation confirmed the anti-biofilm effect of Z102-E. The transcriptomic analysis indicated that 117 genes were up-regulated and 214 were down-regulated. Z102-E regulated the expressions of genes related to L. monocytogenes quorum sensing, biofilm formation, etc. These findings suggested that Z102-E has great application potential as a natural bacteriostatic agent.

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Posted in Food Microbiology Research, lactic acid bacteria, Lactobacillus, Listeria, Listeria monocytogenes, Research

RASFF Alerts – Aflatoxin – Dried Figs – Groundnuts – Peanut Paste

Posted on August 16, 2024 by | Leave a comment

RASFF

Aflatoxin B1 (16,4 +/- 1,9 µg/kg) and sum of aflatoxins B1 B2 G1 G2 (24,0 +/- 2,4 µg/kg) in dried figs from Germany with raw material from Turkiye in Poland and Germany

RASFF

Aflatoxin B1 and total in Groundnuts from Argentina in the Netherlands

RASFF

Exceeding the MRL for aflatoxin B1 and the sum of aflatoxins B1, B2, G1, G2 in peanut paste from Poland in Slovenia, UAE and UK

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Posted in Aflatoxin, Aflatoxin B1, Aspergillus Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, 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, RASFF

Research – Fighting Cronobacter will go far beyond infant formula

Posted on August 14, 2024 by | Leave a comment

Lex Blog

The 2022 infant formula crisis focused renewed attention on the dangers posed by Cronobacter infections to newborns, but recent research has made clear that reducing these risks may be significantly more complex than many of us anticipated.

This conclusion is based on a better understanding of the ecology of the pathogen and, in particular, the results of a recent study released by IEH Laboratories, which provides a further understanding of the bacterial pathogen itself by finding it in the home environment and other foods. It’s become evident that the link between Cronobacter sakazakii and powdered infant formula (PIF) might not be as straightforward as we originally thought. While the conventional narrative has pointed to the production environment as the source of the pathogen, this new research suggests that the home environment and foods also may play a role.

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Posted in Cronobacter sakazakii, Food Microbiology Research, Research

Research – A Health Threat from Farm to Fork: Shiga Toxin-Producing Escherichia coli Co-Harbouring blaNDM-1 and mcr-1 in Various Sources of the Food Supply Chain

Posted on August 11, 2024 by | Leave a comment

MDPI

Abstract

The dissemination of resistant pathogens through food supply chains poses a significant public health risk, spanning from farm to fork. This study analyzed the distribution of Shiga toxin-producing Escherichia coli (STEC) across various sources within the animal-based food supply chain. A total of 500 samples were collected from livestock, poultry, the environment, fisheries, and dairy. Standard microbiological procedures were employed to isolate and identify E. coli isolates, which were further confirmed using MALDI-TOF and virulence-associated genes (VAGs) such as stx1, stx2, ompT, hylF, iutA, fimH, and iss. The phenotypic resistance patterns of the isolates were determined using the disc diffusion method, followed by molecular identification of antibiotic resistance genes (ARGs) through PCR. STEC were subjected to PCR-based O typing using specific primers for different O types. Overall, 154 (30.5%) samples were confirmed as E. coli, of which 77 (50%) were multidrug-resistant (MDR) E. coli. Among these, 52 (67.53%) isolates exhibited an array of VAGs, and 21 (40.38%) were confirmed as STEC based on the presence of stx1 and stx2. Additionally, 12 out of 52 (23.07%) isolates were identified as non-O157 STEC co-harbouring mcr-1 and blaNDM-1. O26 STEC was found to be the most prevalent among the non-O157 types. The results suggest that the detection of STEC in food supply chains may lead to serious health consequences, particularly in developing countries with limited healthcare resources.

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Posted in Food Microbiology Research, Research, STEC, STEC E.coli

Research – Cell-free supernatant of Bacillus tequilensis reduces grey mold/mould caused by Botrytis cinerea of blueberry fruit: Inducing phenylpropanoid pathway metabolism

Posted on August 11, 2024 by | Leave a comment

Frontiers In.org

Botrytis cinerea a blueberry grey mould, is one of the main diseases affecting postharvest storage, causing significant losses. To better control the postharvest gray mould of blueberry, the effects of KXF 6501 fermentation solution (YY) and KXF6501 cell-free supernatant (SQ) on the induction of disease resistance in blueberry fruits were studied using biochemical and transcriptomic analyses. The results showed that YY and SQ controlled the conidial germination and mycelial growth of B. cinerea in vitro. After 3 d of culture, the lesion diameter and incidence of gray mould in blueberry fruits inoculated with YY and SQ were significantly smaller than those in the control group. Transcription spectrum analysis of blueberry peel tissue showed that the YY- and SQ-induced phenylpropane metabolic pathways had more differentially expressed genes (DEGs) than other biological pathways. In addition, biochemical analyses showed that YY and SQ treatments effectively enhanced the activity of enzymes related to the phenylpropane pathway (phenylalanine ammonia-lyase [PAL], cinnamate 4-hydroxylase [C4H], 4-coumarate CoA ligase [4CL], and polyphenol oxidase [PPO]) and stimulated the synthesis of lignin, total phenols, and flavonoids. Compared with the control, the YY and SQ treatments reduced the weight loss rate and better maintained the appearance and nutritional quality of the blueberry fruits. Thus, it can be concluded that Bacillus tequilensis KXF6501 is potentially useful as a suitable bio-control agent in harvested blueberries.

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Posted in Bio-Preservative, Food Microbiology Research, Mold/ MouldAscospores, Mould Toxin, Mould/Mold, Moulds, Research, Visible Mould/Mold

Research – Reimagining Sushi Safety: A Collaborative Approach to Food Standards

Posted on August 10, 2024 by | Leave a comment

Food Safety.com

The National Fisheries Institute’s newly established Sushi Council aims to enhance food safety standards in the sushi industry through collaboration and implementation of rigorous guidelines

The sushi industry has witnessed a remarkable surge in popularity worldwide, captivating the palates of millions with its unique flavors and convenience offerings. Originating from Japan, sushi has transcended cultural boundaries to become a beloved culinary delicacy enjoyed by consumers globally.

The sushi industry experienced a major surge in sales during and after the COVID-19 pandemic and is valued at over $10 billion annually, with over $3 billion from to-go sushi and $7 billion from restaurants as of 2023.1 Sushi data is not frequently broken out in supermarkets, but is consolidated in the seafood department or prepared foods department sales. A more realistic industry estimate is that the supermarket sushi-to-go market alone is worth over $5 billion annually.

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Posted in Food Microbiology Research, Food Safety, Food Safety Management, Food Safety Regulations, food safety training, Research

France – Raw Milk Cheese – ABUNDANCE – Listeria monocytogenes

Posted on August 9, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
U FLAVOR
Model names or references
1/4 wheel and 200g container
Product identification
GTIN Batch Date
3256224762263 17002724051 17002724075 13002724242 Minimum durability date between 08/11/2024 and 09/11/2024
3256228625052 17002724051 17002724062 17002724075 Minimum durability date between 08/28/2024 and 09/11/2024
Start/End of marketing date
From 02/07/2024 to 09/08/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR74-003-060CE
Additional information
the 1/4 wheel is sold in the cutting department to be repackaged by the store. The tray is sold in self-service
Geographic area of ​​sale
Whole France
Distributors
U System

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria in Cheese, Listeria monocytogenes, Raw Milk, raw milk cheese

France – Farmhouse cheeses – Salmonella

Posted on August 8, 2024 by | Leave a comment

Gov France

Product Category
Food
Product subcategory
Milk and dairy products
Product brand name
Farmhouse cheeses
Model names or references
Small farmhouse cheeses from Le Chasteau
Product identification
Batch
see list of products in attachment
Products List
LOTS.2.pdfAttachment
Start/End of marketing date
From 05/15/2024 to 07/25/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of ​​sale
Whole France
Distributors
Markets of Besse, La Bourboule, Mont Dore, Giat, Aubière
List of points of sale
List_markets.pdf

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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 Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing