Category Archives: Food Microbiology Research

Research – From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

Posted on July 24, 2022 by | Leave a comment

PubMed

Epidemiological studies show that improper food handling practices at home account for a significant portion of foodborne illness cases. Mishandling of raw meat during meal preparation is one of the most frequent hazardous behaviours reported in observational research studies that potentially contributes to illness occurrence, particularly through the transfer of microbial pathogens from the raw meat to ready-to-eat (RTE) foods. This study evaluated the transfer of two major foodborne pathogens, Salmonella enterica and Listeria monocytogenes, from artificially contaminated chicken meat to lettuce via cooking salt (used for seasoning) during simulated domestic handling practices. Pieces of chicken breast fillets were spiked with five different loads (from ca. 1 to 5 Log CFU/g) of a multi-strain cocktail of either S. enterica or L. monocytogenes. Hands of volunteers (gloved) contaminated by handling the chicken, stirred the cooking salt that was further used to season lettuce leaves. A total of 15 events of cross-contamination (three volunteers and five bacterial loads) were tested for each pathogen. Immediately after the events, S. enterica was isolated from all the cooking salt samples (n = 15) and from 12 samples of seasoned lettuce; whereas L. monocytogenes was isolated from 13 salt samples and from all the seasoned lettuce samples (n = 15). In addition, S. enterica and L. monocytogenes were able to survive in artificially contaminated salt (with a water activity of 0.49) for, at least, 146 days and 126 days, respectively. The ability of these foodborne pathogens to survive for a long time in cooking salt, make it a good vehicle for transmission and cross-contamination if consumers do not adopt good hygiene practices when preparing meals.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Foodborne Illness, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Research

China – Mostly children sick in Chinese Salmonella egg outbreak – 2019

Posted on July 24, 2022 by | Leave a comment

Food Safety News

A Salmonella outbreak that mainly sickened children in China was caused by contaminated kitchen-made mayonnaise used in egg sandwiches, according to a study.

In September 2019, the Shenzhen and Dongguan Centers for Disease Control and Prevention were notified of a large cluster of suspected gastroenteritis involving primarily children who sought medical care at hospitals in the two cities.

A total of 254 cases were reported in Shenzhen and Dongguan, Guangdong province, found the study published in the journal Frontiers in Microbiology.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Research, Salmonella, Salmonella in Eggs

Research – Public Health Risk of Foodborne Pathogens in Edible African Land Snails, Cameroon

Posted on July 23, 2022 by | Leave a comment

CDC

In tropical countries, land snails are an important food source; however, foodborne disease risks are poorly quantified. We detected Campylobacter spp., Yersinia spp., Listeria spp., Salmonella spp., or Shiga-toxigenic Escherichia coli in 57%–86% of snails in Cameroon. Snail meat is a likely vector for enteric diseases in sub-Saharan Africa countries.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Research, Salmonella, STEC, STEC E.coli, Yersinia, yersinia enterocolitica

Research – A 3-year multi-food study of the presence and persistence of Listeria monocytogenes in 54 small food businesses in Ireland

Posted on July 23, 2022 by | Leave a comment

Academia Edu

The problem of assessing the occurrence of the food-borne pathogen Listeria monocytogenes in the food chain, and therefore the risk of exposure of the human population, is often challenging because of the limited scope of some studies.

In this study the occurrence of L. monocytogenes in food from four major food groups, dairy products,
meats, seafood and vegetables, and associated food processing environments in Ireland was studied over a three-year period. Fifty-four small food businesses participated in the study and sent both food and environmental samples every 2 months between 2013 and 2015. L.monocytogenes was isolated using the ISO11290 standard method.

Confirmation of L. monocytogenes and identification of serogroups were achieved using a multiplex PCR
assay, and for some isolates serotype was determined using commercial antisera. Pulsed- field gel electrophoresis (PFGE) analysis was performed on all isolates allowing the relatedness of isolates from different food businesses
to be compared nationwide. In total, 86 distinct pulsotypes were identified. The overall occurrence of L.
monocytogenes in food samples was 4.2%, while in environmental samples it was 3.8%. In general, the occurrence of L. monocytogenes in food businesses decreased over the course of the study, presumably reflecting increased awareness and vigilance.

The majority of the pulsotypes detected were unique to a particular food group (63/
86), while only three pulsotypes were found in all four food groups investigated. The highest occurrence in food was found in the meat category (7.5%) while seafood had the lowest rate of occurrence (1.8%). Seventeen of the pulsotypes detected in the study were persistent, where persistence was defined as repeated isolation from a single facility with a minimum time interval of 6 months. Using PFGE, 11 of the pulsotypes identified in this study were indistinguishable from those of 11 clinical isolates obtained from patients in Ireland over the last 4 years, highlighting the fact that these pulsotypes are capable of causing disease.

Overall, the study shows the diversity of L. monocytogenes strains in the Irish food chain and highlights the ability of many of these strains to persist in food processing environments. The finding that a significant proportion of these pulsotypes are also found in clinical settings highlights the need for continued vigilance by food producers, including frequent sampling and typing of isolates detected.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Philippines – 1 dead, 15 hospitalized after alleged food poisoning in Tondo

Posted on July 22, 2022 by | Leave a comment

Inquirer

MANILA, Philippines – A woman died while 15 others were rushed to a hospital following a suspected case of food poisoning in Tondo, Manila, the Manila Police District (MPD) reported , after reporting dizziness and vomiting hours after eating “mami” (noodle soup).

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – Listeria: What you need to know

Posted on July 22, 2022 by | Leave a comment

Medical News Today

Listeriosis is a food-borne infection caused by Listeria bacteria. The majority of people who become infected might barely notice the illness. However, those at risk can be severely affected, and mortality rates are relatively high.

Listeriosis, also called Listeria, can be a serious infection; it strikes pregnant women, newborns, the elderly, and anyone with a weakened immune system.

In this article, we will look at the symptoms, diagnosis, and treatment of listeriosis. We will also discuss how the bacteria works, the best ways to avoid infection, and recent research into preventing the disease.

Fast facts on listeriosis

  • Listeriosis is an infection caused by Listeria monocytogenes
  • An estimated 260 Americans die of listeriosis yearly.
  • Only immunosuppressed individuals and pregnant women are at risk of a serious case of listeriosis.
  • Listeriosis can lead to septicemia or meningitis.
  • Pregnant women are 10 times more likely to be infected with Listeria than the general population.

Read more at the link above.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, listeriosis, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

China – Research – Vital Surveillances: Epidemiological Analysis of Foodborne Botulism Outbreaks — China, 2004–2020

Posted on July 22, 2022 by | Leave a comment

China CDC

kswfoodworld

Abstract

IntroductionFoodborne botulism is a rare, potentially fatal illness resulting from the ingestion of foods contaminated with preformed botulinum neurotoxin types A, B, E, or F, produced by Clostridium botulinum. The descriptive epidemiology of foodborne botulism outbreaks in China during 2004−2020 was performed to inform public health response strategies.

Results

During 2004−2020, a total of 80 foodborne botulism outbreaks occurred in China, involving 386 illnesses and 55 deaths; most outbreaks were reported between June and August, with a sharp peak in January; 22 out of 31 PLADs reported foodborne botulism outbreaks, Xinjiang reported the largest number of outbreaks (20), followed by Qinghai (13); the most commonly implicated food was home-prepared traditional processed stinky tofu and dried beef, accounting for 51.25% events. Improper processing and improper storage in contributing factors accounted for 77.50% outbreaks. Initial misdiagnosis occurred in 27.50% of cases.

Conclusions

Outbreaks of foodborne botulism had a high case-fatality rate. Targeted food safety and popularization education to farmers and herdsmen in Xinjiang and Qinghai related to botulism prevention should be carried out, and timely outbreak investigation and hospital surge capacity should be improved.

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Posted in Clostridium, Clostridium botulinum, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research

USA – Big Olaf Who? Amid Outbreak Shops Ditch Ice Cream, Branding

Posted on July 21, 2022 by | Leave a comment

Food Poisoning Bulletin

Listeria kswfoodworld food safety food poisoning

Image CDC

For Big Olaf, the break-ups came quickly but not all at once. And not all of them quietly.

In the two and half weeks since Big Olaf ice cream was linked to a deadly Listeria outbreak, licensed shops throughout Florida started switching to new suppliers. One owner has permanently changed the names of the two stores she operates.

Although Listeria isn’t as common as other foodborne pathogens. It is the most deadly. And it targets pregnant women, who can suffer a miscarriage or stillbirth if they develop an infection.

“Five of the patients in this outbreak are women who contracted listeriosis while they were pregnant,” said Eric Hageman, a Listeria lawyer, and Food Poisoning Bulletin Publisher. Hageman has extensive experience with Listeria lawsuits including one filed on behalf of a 31-year-old man who suffered permanent brain damage after eating ice cream contaminated with Listeria in 2013.

Read the full story at the link above.

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Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

USA – Tara Flour Culprit in Daily Harvest Lentil Crumbles Illnesses

Posted on July 21, 2022 by | Leave a comment

Food Poisoning Bulletin

Daily Harvest has identified tara flour as the apparent culprit in the illnesses that may be linked to that company’s French Lentil + Leeks Crumbles. The FDA reports that there have been 277 adverse event complaints received so far, and that 96 people have been hospitalized because they are so ill; some have had their gall bladders removed. There have been almost 500 anecdotal reports of illness. The FDA has not commented on this new information as of July 19, 2022.

But there is no indication of just what it is about the tara flour that has made people sick. The product is not inherently toxic. And considering that the crumbles have been tested for everything from E. coli bacteria to Listeria monocytogenes, Salmonella, gluten, pesticides, heavy metals, and other chemicals, it’s surprising that no specific compound has been identified.

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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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

France -Pediatric haemolytic uremic syndrome: preventive measures in the face of summer risks

Posted on July 21, 2022 by | Leave a comment

Sante Publique

Each year, during the summer period, an increase in foodborne infections, including paediatric haemolytic uremic syndrome (HUS), is observed. HUS is a serious infectious disease most often food-borne. In children, this syndrome is most often caused by an infection due to a bacterium belonging to the family of Escherichia coli ( E. coli ) producing toxins, called Shiga-toxins. Public Health France recalls the preventive measures.

In the kitchen

  • Hand washing should be systematic before meal preparation;
  • Meat, and especially minced beef, but also minced meat preparations, must be well cooked through (and not pink or rare);
  • Raw milk, cheeses made from raw milk and dairy products made from raw milk should not be consumed by children under 5 years of age (prefer cooked pressed cheeses (such as Emmental, Comté, Gruyère, Beaufort), processed cheese spreads and pasteurized milk cheeses);
  • Flour-based preparations (pizza/cookie dough/cake/pie/pancake, etc.) should not be eaten raw or undercooked;
  • Vegetables, salads, fruits and aromatic herbs, in particular those which are going to be eaten raw, must be carefully washed before consumption, after peeling if necessary;
  • Raw foods should be kept separate from cooked or ready-to-eat foods;
  • Cooked meals and leftover food must be quickly put in the refrigerator and sufficiently reheated before consumption;
  • Kitchen utensils (especially when they have previously been in contact with raw foods such as meat or cheese), as well as work surfaces, must be thoroughly washed to avoid the risk of cross-contamination.

During activities and leisure

  • Children should not drink untreated water (well water, river, torrent, etc.) and avoid swallowing it when swimming (lake, river, pond, etc.);
  • Avoid contact of very young children (under 5 years old) with cows, calves, sheep, goats, etc., and their environment; in the event of contact with these animals, hand washing (water and soap) must be systematic before the child puts his fingers to his mouth.

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