Category Archives: Food Microbiology Research

Research – The Relationship between Biofilm Phenotypes and Biofilm-Associated Genes in Food-Related Listeria monocytogenes Strains

Posted on June 30, 2024 by | Leave a comment

MDPI

Listeria monocytogenes is an important pathogen responsible for listeriosis, a serious foodborne illness associated with high mortality rates. Therefore, L. monocytogenes is considered a challenge for the food industry due to the ability of some strains to persist in food-associated environments. Biofilm production is presumed to contribute to increased L. monocytogenes resistance and persistence. The aims of this study were to (1) assess the biofilm formation of L. monocytogenes isolates from a meat processing facility and sheep farm previously characterized and subjected to whole-genome sequencing and (2) perform a comparative genomic analysis to compare the biofilm formation and the presence of a known set of biofilm-associated genes and related resistance or persistence markers. Among the 37 L. monocytogenes isolates of 15 sequence types and four serogroups involved in this study, 14%, 62%, and 24% resulted in the formation of weak, moderate, and strong biofilm, respectively. Increased biofilm-forming ability was associated with the presence of the stress survival islet 1 (SSI-1), inlL, and the truncated inlA genes. Combining the phenotypic and genotypic data may contribute to understanding the relationships between biofilm-associated genes and L. monocytogenes biofilm-forming ability, enabling improvement in the control of this foodborne pathogen.

Leave a comment

Posted in Food Microbiology Research, Listeria, Listeria monocytogenes, Research

UK – FSA assesses raw pet food risk to animals and people

Posted on June 29, 2024 by | Leave a comment

Food Safety News

The Food Standards Agency (FSA) has analyzed the risk to dogs and cats from eating contaminated raw pet food and the impact on the people who feed them such products.

Raw pet food has become increasingly popular in recent years. Such items are made from Category 3 Animal-By-Products (ABP) that have been passed fit for human consumption in a slaughterhouse but are surplus to requirements. They do not undergo cooking or heat treatment so that the end product can be contaminated with pathogens. The majority are sold frozen and typically have a best-before date of over one year.

The assessment considers the risk of dogs and cats acquiring Salmonella, beta-glucuronidase-positive E. coli, Shiga toxin-producing E. coli (STEC), Campylobacter, and methicillin-resistant Staphylococcus aureus (MRSA) infection from contaminated products. It also covers the risk of infection to animal owners by handling these products at home or via transmission from an infected pet.

Leave a comment

Posted in Animal by Products ABP, Campylobacter, Food Microbiology Research, Food Pathogen, fsa, MRSA, Pathogen, raw pet food, Research, STEC, STEC E.coli

Research – Salmonellosis

Posted on June 29, 2024 by | Leave a comment

Sante Publique

Non-typhoidal salmonellosis is an infectious disease caused by salmonella that infects the digestive tract. It is usually characterized by gastrointestinal disorders.

Our missions

  • Monitor the epidemiological evolution of infectionsSalmonella
  • Detect epidemics and alert authorities
  • Investigate cluster cases and outbreaks in order to identify a common source of contamination to enable the implementation of control measures by the authorities concerned
  • Allow partners’ surveillance plans and control plans to be adapted
  • Recommend prevention measures to the general public or targeted populations

More information at the link above

Leave a comment

Posted in Food Illness, Food Microbiology Research, Foodborne Illness, Illness, Research, Salmonella

Research – Avoiding Food Poisoning: How a Tiny Chip Can Make Your Food Safer Than Ever

Posted on June 29, 2024 by | Leave a comment

Scitech Daily

A new microfluidic chip developed by researchers enables quick, effective detection of multiple foodborne pathogens simultaneously, improving food safety and preventing contaminated products from entering the market.

Every so often, a food product is recalled because of some sort of contamination. For consumers of such products, a recall can trigger doubt in the safety and reliability of what they eat and drink. In many cases, a recall will come too late to keep some people from getting ill.

In spite of the food industry’s efforts to fight pathogens, products are still contaminated and people still get sick. Much of the problem stems from the tools available to screen for harmful pathogens, which are often not effective enough at protecting the public.

Leave a comment

Posted in Food Microbiology Research, Food Pathogen, Food Technology, Pathogen, pathogenic, Research, Technology

Research – Botulism: a mimic for brainstem strokes and Miller Fisher syndrome

Posted on June 27, 2024 by | Leave a comment

MJA

Clinical record

A 61‐year‐old man with moderate stroke risk factors, including hypertension and hyperlipidaemia, presented with rapidly progressive ptosis, diplopia, ataxia and dysarthria. No infective prodrome or suspected food poisoning was initially disclosed. Given this presentation, brainstem stroke was the primary differential diagnosis.

On Day 2, he developed vomiting, dysphagia and severe respiratory distress, requiring intubation. He subsequently developed complete ophthalmoplegia, descending flaccid paralysis and required ventilation. A differential diagnosis of Miller Fisher syndrome was then considered. Sequential intravenous immunoglobulin and plasma exchanges were minimally effective. Cerebrospinal fluid analysis was unremarkable with no raised protein levels. Test results for anti‐ganglioside antibodies, including anti‐GQ1‐b (both IgG and IgM), were negative. Nerve conduction studies and electromyogram (performed on Day 4) results confirmed a generalised, predominantly motor neuropathy (Box 1 and Box 2). Results from the magnetic resonance imaging (MRI) scan of the brain and spine/plexus with contrast were normal.

Box 1

Day 4 results from the nerve conduction study and electromyogram suggesting a severe motor predominant neuropathy with relative sensory sparing (likely too early to appreciate muscle denervation)

Box 2

Day 88 results from the nerve conduction study and electromyogram showing persisting generalised reduction in upper and lower limb motor amplitudes, (although improving), with relative sparing of sensory responses

Further history on Day 15 revealed that the patient had consumed foul‐tasting almond milk 12–36 hours prior to symptom onset. The differentials then expanded to include botulism. Following consultation with the infectious diseases department, further tests were requested. Clostridium botulinum culture and test results for toxin A‐G nucleic acid were negative on retained milk sample and stool. The results from the C. botulinum direct toxin test using the mouse bioassay (pooled antitoxin A, B and E) demonstrated the presence of botulinum toxin in a retained sample of the milk. The FilmArray BioThreat Panel (BioFire Defense) test on a retained sample of milk detected botulinum toxin A nucleic acid. After guidance from infectious diseases and public health authorities on Day 16, the patient was administered botulin antitoxin obtained from the National Medical Stockpile. The implicated milk product was subsequently recalled. The patient was weaned off mechanical ventilation five months after admission to the intensive care unit.

Leave a comment

Posted in Food Illness, Food Microbiology Research, Food Poisoning, Food Poisoning Illness, Foodborne Illness, Illness, Poisoning, Research

USA – Food safety in season at farmers markets

Posted on June 25, 2024 by | Leave a comment

Food Safety News

Farmers Market season is in full swing, and shoppers are out in full force.  Smiles are abundant, and for good reason. From watermelons in Texas to fresh greens in the northern climes, this is the season that puts local agriculture in the spotlight.

Food safety is also in the spotlight. At a recent farmers market in Mount Vernon, WA, Jack and Mary Kay Going, who were going home with some micro-greens and lettuce, said that freshness rates high on their food-safety list. They also like to buy from farmers who specialize in what they’re selling. Cleanliness is another important “must” they look for. “The sellers should definitely have clean hands,” said Jack. “Definitely,” said Mary Kay, enthusiastically agreeing with her husband.

Over at Lopez Brothers Farms, Abi Merino and Jose Lopez were doing a brisk business selling berries and three kinds of cherries. Both were wearing gloves as they filled various sized baskets according to customers’ preferences.

Leave a comment

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

Italy – PACK OF EGGS OF 6 (MAXI) – Microbial Contamination

Posted on June 24, 2024 by | Leave a comment

Salute

Brand : AZIENDA AGRICOLA VANZELLI GINO

Name : PACK OF EGGS OF 6

Reason for reporting : Recall due to microbiological risk

Publication date : 23 June 2024

Documentation

Documentation

Leave a comment

Posted in bacterial contamination, cross contamination, 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 Management, Food Safety Regulations, microbial contamination

Research – A novel approach to identify critical knowledge gaps for food safety in circular food systems

Posted on June 23, 2024 by | Leave a comment

Nature

The transition from linear production towards a circular agro-food system is an important step towards increasing Europe’s sustainability. This requires re-designing the food production systems, which inevitably comes with challenges as regards controlling the safety of our food, animals and the ecosystem. Where in current food production systems many food safety hazards are understood and well-managed, it is anticipated that with the transition towards circular food production systems, known hazards may re-emerge and new hazards will appear or accumulate, leading to new -and less understood- food safety risks. In this perspective paper, we present a simple, yet effective approach, to identify knowledge gaps with regard to food safety in the transition to a circular food system. An approach with five questions is proposed, derived from current food safety management approaches like HACCP. Applying this to two cases shows that risk assessment and management should emphasize more on the exposure to unexpected (with regards to its nature and its origin) hazards, as hazards might circulate and accumulate in the food production system. Five knowledge gaps became apparent: there’s a need for (1) risk assessment and management to focus more on unknown hazards and mixtures of hazards, (2) more data on the occurrence of hazards in by-products, (3) better understanding the fate of hazards in the circular food production system, (4) the development of models to adequately perform risk assessments for a broad range of hazards and (5) new ways of valorization of co-products in which a safe-by-design approach should be adopted.

Leave a comment

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

Research – Spatial Chromosome Organization and Adaptation of Escherichia coli under Heat Stress

Posted on June 23, 2024 by | Leave a comment

MDPI

Abstract

The spatial organization of bacterial chromosomes is crucial for cellular functions. It remains unclear how bacterial chromosomes adapt to high-temperature stress. This study delves into the 3D genome architecture and transcriptomic responses of Escherichia coli under heat-stress conditions to unravel the intricate interplay between the chromosome structure and environmental cues. By examining the role of macrodomains, chromosome interaction domains (CIDs), and nucleoid-associated proteins (NAPs), this work unveils the dynamic changes in chromosome conformation and gene expression patterns induced by high-temperature stress. It was observed that, under heat stress, the short-range interaction frequency of the chromosomes decreased, while the long-range interaction frequency of the Ter macrodomain increased. Furthermore, two metrics, namely, Global Compactness (GC) and Local Compactness (LC), were devised to measure and compare the compactness of the chromosomes based on their 3D structure models. The findings in this work shed light on the molecular mechanisms underlying thermal adaptation and chromosomal organization in bacterial cells, offering valuable insights into the complex inter-relationships between environmental stimuli and genomic responses.

Leave a comment

Posted in E.coli, Food Microbiology Research, Heat Resistance, Research

Research – Nisin Inhibition of Gram-Negative Bacteria

Posted on June 22, 2024 by | Leave a comment

MDPI

Abstract

Aims: This study investigates the activity of the broad-spectrum bacteriocin nisin against a large panel of Gram-negative bacterial isolates, including relevant plant, animal, and human pathogens. The aim is to generate supportive evidence towards the use/inclusion of bacteriocin-based therapeutics and open avenues for their continued development.
Methods and Results: Nisin inhibitory activity was screened against a panel of 575 strains of Gram-negative bacteria, encompassing 17 genera. Nisin inhibition was observed in 309 out of 575 strains, challenging the prevailing belief that nisin lacks effectiveness against Gram-negative bacteria. The genera Acinetobacter, Helicobacter, Erwinia, and Xanthomonas exhibited particularly high nisin sensitivity.
Conclusions: The findings of this study highlight the promising potential of nisin as a therapeutic agent for several key Gram-negative plant, animal, and human pathogens. These results challenge the prevailing notion that nisin is less effective or ineffective against Gram-negative pathogens when compared to Gram-positive pathogens and support future pursuits of nisin as a complementary therapy to existing antibiotics.
Significance and Impact of Study: This research supports further exploration of nisin as a promising therapeutic agent for numerous human, animal, and plant health applications, offering a complementary tool for infection control in the face of multidrug-resistant bacteria.

Leave a comment

Posted in Food Microbiology Research, Food Pathogen, Gram Negative Bacteria, Nisin, Pathogen, pathogenic, Research