Wheat bran infested with moulds from Ukraine in Poland
As part of a program to reduce numbers of the human pathogen Campylobacter on retail chickens twenty-two broiler processing lines, representing over 90% of United Kingdom (UK) production, were characterized by enumerating Campylobacter on pooled neck skins after the exsanguination, scalding, defeathering, evisceration, crop removal, inside-outside washing, and air-chilling stages of processing. Sixteen of the processing lines investigated showed significant (p<0.05) reductions in Campylobacter numbers because of carcass scalding. However, in all these lines, the following defeathering stage caused a significant increase in Campylobacter contamination that effectively negated the reductions caused by scalding. On four processing lines, primary chilling also caused a significant reduction in numbers of Campylobacter. On three lines, there was a significant microbiological benefit from inside-outside (I/O) washing. The stages where Campylobacter numbers were reduced require further investigations to determine the specific mechanisms responsible so that the observed pathogen reductions can be optimized, and more widely implemented. The transfer of up to 4 log cfu Campylobacter per gram of neck skin from a colonized flock to a following uncolonized flock was observed. The cross contamination was substantial and still detectable after 5,000 carcasses from an uncolonized flock had been processed. The numbers of Campylobacter recovered from the uncolonized flocks were highest on the first of the uncolonized birds to pass along the line and, in general, numbers fell as more uncolonized birds were processed. Air sampling recovered low numbers at the processing stages monitored, indicating that airborne transmission was unlikely to be the primary transfer mechanism operating for cross-contamination between flocks.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Retailer Campylobacter Survey
Posted in Decontamination Microbial, FDA, 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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
A national baseline study of offal hygiene was undertaken at 17 Australian export establishments. A total of 1756 samples of different offal types were analysed for aerobic plate count (APC), generic Escherichia coli, and coliform bacteria. Average APC values varied from 1.51 to 5.26 Log10 CFU/g, depending on species and offal type. The average APC on beef, sheep, lamb, and goat offal was 3.25, 3.38, 3.70, and 2.97 Log10 CFU/g, respectively. There is a small but significant difference in APC on offal sampled frozen (3.26 Log10 CFU/g) and offal sampled fresh (3.73 Log10 CFU/g). Escherichia coli prevalence on beef, sheep, lamb, and goat offal was 15.4%, 28.1%, 17.5%, and 39.3%, respectively. The number of E. coli on positive offal samples ranged from 1.42 to 1.82 Log10 CFU/g. While the quality of some offal approach that of muscle meat, the hygienic quality of red meat offal can be understood by considering the anatomical site from which it is harvested, the usual bacterial levels found at that site, the difficulty in hygienically removing the offal from the carcase, the process prior to packing, and the chilling method used. View Full-Text
Biofilms are highly resistant to external forces, especially chemicals. Hence, alternative control strategies, like antimicrobial substances, are forced. Antimicrobial surfaces can inhibit and reduce microbial adhesion to surfaces, preventing biofilm formation. Thus, this research aimed to investigate the bacterial attachment and biofilm formation on different sealants and stainless steel (SS) surfaces with or without antimicrobials on two Gram-positive biofilm forming bacterial strains. Antimicrobial surfaces were either incorporated or coated with anti-microbial, -fungal or/and bactericidal agents. Attachment (after 3 h) and early-stage biofilm formation (after 48 h) of Staphylococcus capitis (S. capitis) and Microbacterium lacticum (M. lacticum) onto different surfaces were assessed using the plate count method. In general, bacterial adhesion on sealants was lower compared to adhesion on SS, for surfaces with and without antimicrobials. Antimicrobial coatings on SS surfaces played a role in reducing early-stage biofilm formation for S. capitis, however, no effects were observed for M. lacticum. S. capitis adhesion and biofilm formation were reduced by 8% and 25%, respectively, on SS coated with an antimicrobial substance (SS_4_M), compared to the same surface without the antimicrobial coating (SS_4_control). Incorporation of both antifungicidal and bactericidal agents (S_5_FB) significantly reduced (p ≤ 0.05) early-stage biofilm formation of M. lacticum, compared to the other sealants incoportating either solely antifungal agents (S_2_F) or no active compound (S_control). Furthermore, the thickness of the coating layer correlated weakly with the antimicrobial effect. Hence, equipment manufacturers and food producers should carefully select antimicrobial surfaces as their effects on bacterial adhesion and early-stage biofilm formation depend on the active agent and bacterial species.
Posted in antimicrobial resistance, Antimicrobials, Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Uncategorized
I. PURPOSE
This Memorandum of Understanding (MOU) constitutes an agreement between two Agencies within the U.S. Department of Health and Human Services (DHHS), specifically the Centers for Disease Control and Prevention’s (CDC) National Center for Environmental Health (NCEH) and the Food and Drug Administration (FDA) – hereinafter referred to individually as “Partner” and collectively as the “Partners.”
The purpose of this MOU is to outline an agreement through which both Partners intend to advance collaborative efforts to reduce the occurrence of foodborne illness risk factors in retail and foodservice establishments. Both Partners intend to promote the joint efforts established under this MOU, subject to the availability of funding and other necessary resources, which will be based on communication as the foundation of the two Partners working together to advance safe food practices in the United States.
II. BACKGROUND
Under the FD&C Act, the FDA, is directed to promote and protect the public health by assuring the safety, efficacy, and security of drugs, veterinary products, medical devices and radiological products as well as the safety and security of foods, dietary supplements, and cosmetics. The FDA also has responsibility for regulating the manufacturing, marketing, and distribution of tobacco products to protect the public health and to reduce tobacco use by minors. The mission of FDA is to enforce laws enacted by the U.S. Congress and regulations established by the Agency to protect the consumer’s health and safety. To accomplish its mission, the FDA must stay abreast of the latest developments in research and communicate with stakeholders about complex scientific and public health issues. Increased development of research, education, and outreach partnerships within the CDC NCEH will greatly contribute to FDA’s mission.
The FDA serves as a lead federal agency for retail food protection. Ensuring the safety of food at the retail level requires the collaboration of the FDA, other federal Agencies including, but not limited to, CDC and the U.S. Department of Agriculture, as well as state, tribal, local, and territorial (STLT) regulatory agencies, industry, academia, and consumers.
STLT governments exercise primary regulatory control over the retail segment of the food industry and provide the largest portion of the program’s resources. The FDA’s ability to leverage the resources of STLTs, while providing expertise, guidance, and technical assistance, represents an effective public health partnership and a model for a national integrated food safety system (IFSS).
Public Health is investigating an outbreak of Shiga toxin-producing E. coli (also known as STEC) associated with diarrhea and abdominal pain at Torero’s Mexican Restaurant in Renton.
The investigation is ongoing. At this time, we have not identified how STEC was spread within the restaurant. This is not uncommon for STEC outbreaks, because the bacteria can spread through contaminated food items, environmental surfaces, and from person to person.
Since September 5, 2022, 3 people from 3 separate meal parties reported becoming ill after eating food from Torero’s Mexican Restaurant in Renton on September 3, 2022 and September 7, 2022. All of the people developed one or more symptoms consistent with STEC, including diarrhea (often bloody), abdominal cramping, nausea, and vomiting. We have not identified any ill employees.
Posted in Decontamination Microbial, E.coli, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli
The Michigan Department of Agriculture and Rural Development (MDARD) is advising consumers not to eat any Kuntry Gardens produce or products containing produce from Kuntry Gardens of Homer, MI, because it may be contaminated with raw, untreated human waste.
All of the implicated products are expected to be labeled under the name Kuntry Gardens.
During a routine produce safety inspection, MDARD staff identified that Kuntry Gardens was using raw, untreated human waste on the fields where produce was grown for sale to local grocery stores and direct sale. The use of raw, untreated, human waste for growing commodities intended for human food is a violation of state and federal laws and regulations.
If not treated professionally, human waste and other body fluids can spread dangerous infectious diseases such as hepatitis A, Clostridium difficile, E. coli, rotavirus and norovirus.
The state health department has placed impacted product still on the farm under seizure and is working with the farm to oversee disposition and corrective action.
Posted in Clostridium difficile, Contaminated water, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Water, water microbiology, Water Safety
The Animal Products Order: Emergency Control Scheme – Managing Salmonella Enteritidis in Commercial Chicken Flocks expired on 5 October 2022. After this, we’re using a regulatory framework to manage long-term risks to public health and international trade from Salmonella Enteritidis (SE).
Under the amended Animal Products Regulations 2021, people involved in the commercial chicken supply chain must have a registered Risk Management Programme no later than 1 November 2023. Before this occurs, interim requirements have been established in the Animal Product Notice: Production, Supply and Processing.
Animal Products Regulations 2021
Animal Product Notice: Production, Supply and Processing [PDF, 2.5 MB]
On 29 June 2022, Cabinet agreed that risk management programmes (RMPs) and monitoring and surveillance programmes will be the regulatory framework. Industry was consulted on proposed options for a long-term regulatory framework from 29 April to 15 May 2022.
Management of Salmonella Enteritidis and Future Food Safety Risk [PDF, 817 KB]
The guidance on this web page will help people involved in the commercial chicken supply chain to comply with the good operating practice, testing and verification requirements of the Animal Product Notice: Production, Supply and Processing (the Notice) in Part JB1 [PDF, 2.5 MB]
The rules apply to all those in the commercial chicken supply chain, including:
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken
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