Category Archives: Food Microbiology Research

Research – Evaluation of the dietary exposure of the Catalan population to mycotoxins of the genus Fusarium

Posted on December 24, 2022 by | Leave a comment

ACSA

Within the framework of total diet studies, the Catalan Food Safety Agency (ACSA) publishes a second study on the evaluation of mycotoxins: “Evaluation of the dietary exposure of the Catalan population to mycotoxins of the genus Fusarium”.

In 2014, a first study was published in which the presence of the main mycotoxins in food intended for human consumption in the Catalan market was determined, and the intake of food linked to this contamination to estimate the food exposure of the population residing in Catalonia, and evaluate the risk to health (ACSA, 2014). Considering the results obtained, the ACSA considered it necessary to carry out this second, more specific study on mycotoxins, evaluating those that were found most frequently in the foods of the Catalan market, the mycotoxins of the genus Fusarium, and also taking into account the most exposed population groups.

The present study shows that the mycotoxins detected with greater frequency were DON and ENNB followed, with a much lower frequency, by mycotoxin T-2 and mycotoxins FB1 and DON-3G. The rest of mycotoxins analyzed (3-ADON, 15-ADON, NIV, FUS-X, zearalenone, HT-2, FB2 and FB3) will always present levels below the detection limit.

All the age groups evaluated have an exposure to DON and ENNB lower than the respective safety values. The average exposure of the adult population and children in Catalonia to the mycotoxin DON presents values ​​between 7.5% and 10.1% of the safety value. The average exposure of the population to ENNB presents values ​​​​that are two orders of magnitude lower than the extrapolated safety values.

Total diet studies make it possible to better understand the reality linked to the main chemical pollutants that reach the Catalan market, and in this way specific decisions can be made to correct possible risk situations for the health of consumers.

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Posted in ACSA, Aflatoxin, Aflatoxin B1, Aspergillus Toxin, deoxynivalenol, DON, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Fusarium Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A, Toxin, Zearalenone

Research – Tofu Whey Wastewater as a Beneficial Supplement to Poultry Farming: Improving Production Performance and Protecting against Salmonella Infection

Posted on December 24, 2022 by | Leave a comment

MDPI

Tofu whey wastewater (TWW) is a by-product of the tofu production process, and contains high amounts of organic products and Lactobacillus ap. However, no studies have been reported on whether naturally fermented TWW can be used as a beneficial additive for poultry production. This study analyzed the main nutritional components and microbial flora of naturally fermented TWW from rural tofu processing plants and their effect on chick production performance, role in modulating the biochemical and immune parameters, and protection against Salmonella enteritidis (S. enteritidis) infection. It was observed that the average pH of TWW was 4.08; therefore, the total viable count was 3.00 × 109 CFU/mL and the abundance of Lactobacillus was 92.50%. Moreover, TWW supplementation increased the total weight gain and feed intake, reduced the feed/gain ratio, increased the length and relative weight of the gut, and reduced the colonization and excretion of S. enteritidis in chickens. Additionally, TWW decreased oxidative damage and pro-inflammatory cytokine secretion caused by S. enteritidis infection. In addition, TWW supplementation ensured the structure of the intestine remained relatively intact in S. enteritidis-infected chicken. Furthermore, TWW markedly promoted the intestinal barrier integrity and up-regulated the relative abundance of Lactobacillus, counteracting the changes in gut microbiota caused by S. enteritidis infection in chicken. In conclusion, our data demonstrated that TWW could be used as a beneficial addition to poultry production, providing a research basis for the further development of TWW as a health care application in in food-producing animal.

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

Research – Antimicrobial Phage Spray Effective Against Foodborne Bacteria, Including Multidrug Resistant E. Coli

Posted on December 24, 2022 by | Leave a comment

Food Safety.Com

Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR). The technology involves the application of bacteriophages (phages)—benign viruses that eat bacteria—to goods in the form of microgels.

Phages are natural predators to bacteria, and because phages attack bacteria in a highly targeted manner, they can be used in food and agriculture without disturbing the balance of microbial communities. Phage products have been approved by the US Food and Drug Administration (FDA) for controlling dangerous bacterial contaminants such as Escherichia coli in food products. Though they do not affect the taste, texture, and nutritional quality of foods, phages are not widely used by industry due to challenges with delivery and stability of phage products.

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Posted in antimicrobial resistance, Bacteriophage, Decontamination Microbial, E.coli, FDA, 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, Uncategorized

Research -Risk assessment of enteric viruses along the food chain and in the population

Posted on December 24, 2022 by | Leave a comment

EFSA

Abstract

Food-borne microbial illness contributes up to one third of global disease burden. The largest category of food-borne illness is gastroenteritis, the majority of which is caused by enteric viruses. Viruses like these are transmitted to food either by waste-contaminated waters, or by handling and transfer during processing.

An important tool for reducing or controlling food-borne microbial risk is risk analysis. This framework has been adopted globally to manage risks associated with microbial contamination in food. Several hundred microbial risk assessments (MRAs) have been published by different national and international organisations, for different food-hazard combinations. The use of MRAs in controlling and understanding virus risk has, to date, been limited, compared with the efforts made on bacterial pathogens. Given the large disease burden that viruses are responsible for, this disparity should be addressed. 

The main reasons for the relative lack of risk assessments are the difficulty in detecting and monitoring viruses compared with bacteria. This means less data on prevalence, concentration and inactivation, and allows viruses to remain silent contributors to global disease. There are also key conceptual differences between virus risk assessment and bacterial risk assessment. This project aimed to assess the current state of the art for food-borne virus risk assessment, then to progress the field further by using the data available to produce risk rankings and risk assessments.

This was done by a combination of literature reviewing and various risk assessment tools. The result was an assessment of the overall evidence base in the literature, a semi-quantitative ranking comparison between the viruses and foods of most concern, and a survey of inactivation methods, leading to a quantitative ranking of the effectiveness of each in reducing and managing food-borne virus risk.

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

Research – Identification of Genetic Markers for the Detection of Bacillus thuringiensis Strains of Interest for Food Safety

Posted on December 24, 2022 by | Leave a comment

MDPI

Abstract

Bacillus thuringiensis (Bt), belonging to the Bacillus cereus (Bc) group, is commonly used as a biopesticide worldwide due to its ability to produce insecticidal crystals during sporulation. The use of Bt, especially subspecies aizawai and kurstaki, to control pests such as Lepidoptera, generally involves spraying mixtures containing spores and crystals on crops intended for human consumption. Recent studies have suggested that the consumption of commercial Bt strains may be responsible for foodborne outbreaks (FBOs). However, its genetic proximity to Bc strains has hindered the development of routine tests to discriminate Bt from other Bc, especially Bacillus cereus sensu stricto (Bc ss), well known for its involvement in FBOs. Here, to develop tools for the detection and the discrimination of Bt in food, we carried out a genome-wide association study (GWAS) on 286 complete genomes of Bc group strains to identify and validate in silico new molecular markers specific to different Bt subtypes. The analyses led to the determination and the in silico validation of 128 molecular markers specific to Bt, its subspecies aizawai, kurstaki and four previously described proximity clusters associated with these subspecies. We developed a command line tool based on a 14-marker workflow, to carry out a computational search for Bt-related markers from a putative Bc genome, thereby facilitating the detection of Bt of interest for food safety, especially in the context of FBOs.

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Posted in Bacillus, Bacillus cereus, Bacillus thuringiensis , Bt, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Technology

Australia – Cause of illnesses from spinach in Australia identified; Costco among stores that received product

Posted on December 23, 2022 by | Leave a comment

Food Safety News

Investigations into almost 200 foodborne illnesses in Australia after eating a brand of baby spinach have revealed what caused the illnesses.

Riviera Farms said the spinach was contaminated with a weed called thornapple. The scientific name is Datura stramonium and it is also known as jimsonweed. How the weed got into the food supply is still being investigated by Victorian authorities with site inspections underway.

Riviera Farms issued a recall of baby spinach after reports of customers falling ill. The company then contacted its 20 clients. Costco is the only direct major retail client, however, the product was also sold to stores such as Coles, Aldi, and Woolworths.

Spinach products were grown on a farm in Victoria and shipped to several stores across the country. More than 190 potential cases were reported in New South Wales, Australian Capital Territory, Victoria, and Queensland.

There have been several hospitalizations. Toxicological impacts are still to be confirmed but it is understood most people experienced symptoms for a short time and then recovered.

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Posted in Decontamination Microbial, E.coli, 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

RASFF Alerts – Animal Feed – Salmonella

Posted on December 23, 2022 by | Leave a comment

RASFF

Salmonella Enteritidis in potato starch for feed from Belgium in the Netherlands

RASFF

Salmonella in complete feed for dogs from Netherlands in Belgium

RASFF

Salmonella in fishmeal from Spain in Belgium

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, 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, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella

The Handwashing Handbook

Posted on December 22, 2022 by | Leave a comment

Global Handwashing Org

The Handwashing Handbook is based on the experience of the Global Handwashing Partnership and presents best practices and new concepts to improve the uptake of handwashing. The Handwashing Handbook focuses on:

  • Making the Case for Handwashing
  • Designing and Implementing Handwashing Programs
  • Improving Handwashing in Specific Contexts
  • Addressing Handwashing at a Systems Level

The Handwashing Handbook is available in Arabic, Chinese, English, French, Portuguese, and Spanish.

Resource Attachments:
https://globalhandwashing.org/wp-content/uploads/2020/10/GHP_Handwashing-Handbook_FINAL.pdf (pdf)
https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Arabic.pdf (pdf)
https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Chinese.pdf (pdf)
https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-French.pdf (pdf)
https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Portuguese.pdf (pdf)
https://globalhandwashing.org/wp-content/uploads/2020/10/Handwashing-Handbook-Spanish.pdf (pdf)

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Posted in Decontamination Microbial, food handler, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hand Washing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Posted on December 22, 2022 by | Leave a comment

BFR

Flour is a natural product and a valuable foodstuff.

However, Shiga toxin-producing Escherichia coli (STEC) were detected in multiple flour samples (wheat, spelt and rye) during routine food monitoring in Germany in 2018. Escherichia (E.) coli are bacteria that occur naturally in the intestines of animals and humans and the detection of E. coli in food is a strong indicator of a faecal contamination.

Bacteria from the faeces or stool can be shed into the environment and subsequently contaminate various animal- and plant-based foods. Direct transmission between animals and humans and from humans to humans are also possible. Certain toxin producing variants of E. coli can cause serious diseases in animals and humans.

E. coli variants that can form Shiga toxins are of particular importance for humans. These are abbreviated as STEC. STEC, which cause diseases in humans, are referred to as entero-hemorrhagic E. coli (EHEC). The symptoms of an infection with STEC are initially gastrointestinal.

The possible severity of the disease ranges from watery to bloody diarrhea. In adults, the course of the disease can also proceed without symptoms. A particularly severe complication is the hemolytic-uremic syndrome (HUS). HUS is a disease that manifests in acute kidney failure, blood coagulation disorders and destruction of the red blood cells and can lead to death in individual cases. This form of the disease affects particularly sensitive groups of people, such as young chil-dren.

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Posted in E.coli, EHEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigatoxin, STEC, STEC E.coli

Spain – New regulations on food safety applied to retail trade

Posted on December 22, 2022 by | Leave a comment

ACSA

Published in the BOE Royal Decree 1021/2022, of December 13, which regulates certain hygiene requirements for the production and marketing of food products in retail establishments.

This royal decree establishes measures for the correct application throughout the State of the EU regulations on food safety, with the aim that its implementation is homogeneous throughout the territory and also makes use of flexibility provisions to favor the sustainability of the food system.

The new text compiles in a single regulation the requirements for meat and derivatives, for fishery products, raw milk, foods made with eggs, prepared meals, thus repealing the specific regulations for these food groups and that were prior to the hygiene pack.

In addition, it incorporates in its articles the regulation of the preparation of meals in private homes, the requirements in the tasting areas, vending machines, the access of pets to these establishments and establishes measures against food waste and the use of reusable containers. .

The bill regulates, among others, hygiene requirements such as temperature and establishes guidelines for freezing, thawing and refreezing operations and specific requirements for prepared meals.

In the case of large pieces of fruit, such as watermelon, melon, pineapple, cut into halves or quarters, it will be allowed to keep them for a while at room temperature.

Table 1. Temperature requirements of food products

Food refrigeration temperature

1. Meat of domesticated ungulates and of wild or farmed large game, except rats.

 Equal to or less than 7 °C.
2. Carcasses of domestic ungulates, farmed and wild game, poultry and lagomorphs. Equal to or less than 3 °C.
3. Meat of poultry, lagomorphs, small wild game and rats. Equal to or less than 4 °C.
4. Meat preparations. Equal to or less than 4 °C.
5. Minced meat. Equal to or less than 2 °C.
6. Live bivalve molluscs and fishery products that are kept alive. Temperature that does not negatively affect its safety and viability.
7. Fresh fishery products, unprocessed thawed fishery products, cooked and refrigerated crustaceans and molluscs. Temperature close to that of melting ice (0-4 °C).
8. Raw milk. 1-4°C
9. Filled pastry products (unless stable at room temperature). Equal to or less than 4 °C.
10. Cut or peeled fruits, cut or peeled vegetables and unpasteurized juices ready for consumption and made in the retail trade. Equal to or less than 4 °C.
11. Frozen or deep-frozen foods. Equal to or less than –18 °C.

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Posted in Decontamination Microbial, 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