Category Archives: Food Microbiology Research

USA – FDA and Stop Foodborne Illness to Co-Host Third Food Safety Culture Webinar

Posted on April 29, 2022 by | Leave a comment

The U.S. Food and Drug Administration and Stop Foodborne Illness, a non-profit public health organization, are announcing a third webinar in their collaborative series that explores food safety culture.

The third webinar is called “Building a Coalition of Food Safety Culture Champions Across Your Organization.” It will take place on May 18, 2022, at 12:30-1:30 p.m. ET. The webinar will feature:

  • Charlean Gmunder, Chief Operating Officer at Blue Apron
  • Dale Estep, Corporate Food Safety & Quality Assurance Manager at McKee Foods Corporation
  • Ellison Beasley, R&D Food Safety Scientist at McKee Foods Corporation

The webinar series is entitled “Collaborating on Culture in the New Era of Smarter Food Safety.” It engages experts from the public and private sectors in a collaborative exchange of ideas and experiences related to the importance of a robust food safety culture in helping to ensure safe food production.

Food safety culture is one of the core elements in FDA’s New Era of Smarter Food Safety blueprint, which states that dramatic improvements in reducing the burden of foodborne illness cannot be made without doing more to influence the beliefs, attitudes, and, most importantly, the behaviors of people and the actions of organizations.

For More Information

To Register

To learn more about this webinar series and to listen to recordings of the first two webinars, visit Collaborating on Culture in the New Era of Smarter Food Safety.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

International outbreak of salmonellosis in young children linked to the consumption of Kinder brand products. Update on April 27, 2022.

Posted on April 29, 2022 by | Leave a comment

Sante Publique

Update on 04/27/22 following the recall of several Kinder range products manufactured in a factory in Belgium due to suspected contamination by  Salmonella Typhimurium .

Following the investigations carried out by the Belgian health authorities, together with their English, European and in particular French counterparts, the company Ferrero proceeded on April 5, 2022 to the recall of several Kinder range products manufactured in a factory in Belgium due to suspected contamination by Salmonella Typhimurium . On April 8, 2022, the recall finally affected all Kinder products from this factory, regardless of their expiry date. On April 14, 2022, an update of the recalled products, including the 2021 Christmas Advent Calendars, was released.

Case of salmonellosis in France: update on April 27, 2022

In total, as of 04/27/2022: 59 cases of salmonellosis with a strain belonging to the epidemic have been identified by the National Reference Center (CNR) for salmonella at the Institut Pasteur in France. 

The 59 cases are spread over 11 regions (Ile-de-France (11 cases), Grand-Est (10 cases), Provence-Alpes-Côte d’Azur (9 cases), Auvergne-Rhône-Alpes (7 cases) , Hauts-de-France (6 cases), Bourgogne-Franche-Comté (4 cases), Normandy (4 cases), New Aquitaine (3 cases), Brittany (2 cases), Occitanie (2 cases), and Corsica ( 1 case)), with a median age of 3 years, and involved 29 boys and 30 girls.

Forty-two cases were able to be questioned by Public Health France. All the cases report, before the onset of their symptoms (which occurred between 20/01 and 31/03/2022), the consumption of chocolates of the brand cited here. Seventeen people were hospitalized for their salmonellosis, all since discharged. No deaths were reported.

Public Health France is continuing its investigations with the families of cases recently reported by the CNR. 

The successive withdrawals and recalls of the Kinder brand products concerned, produced by the Belgian factory with its closure by the Belgian authorities, should limit the occurrence in France of new cases of salmonellosis in the coming days/weeks. 

To find out the list of products concerned by the withdrawal-recall: https://rappel.conso.gouv.fr/

People who have consumed the products mentioned above and who present symptoms (gastrointestinal disorders, fever within 72 hours of consumption), are invited to consult their doctor without delay, notifying him of this consumption.

In order to limit person-to-person transmission (especially in households with young children), it is recommended to wash your hands well with soap and water after using the toilet, after changing your child, and before to cook.

International situation

See the previous points

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Posted in food bourne outbreak, food contamination, 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 recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella in Chocolate

Research – Mechanisms of Inhibition of Quorum Sensing as an Alternative for the Control of E. coli and Salmonella

Posted on April 29, 2022 by | Leave a comment

MDPI

Quorum sensing (QS) is a process of cell–cell communication for bacteria such as E. coli and Salmonella that cause foodborne diseases, with the production, release, and detection of autoinducer (AI) molecules that participate in the regulation of virulence genes. All of these proteins are useful in coordinating collective behavior, the expression of virulence factors, and the pathogenicity of Gram-negative bacteria. In this work, we review the natural or synthetic inhibitor molecules of QS that inactivate the autoinducer and block QS regulatory proteins in E. coli and Salmonella. Furthermore, we describe mechanisms of QS inhibitors (QSIs) that act as competitive inhibitors, being a useful tool for preventing virulence gene expression through the downregulation of AI-2 production pathways and the disruption of signal uptake. In addition, we showed that QSIs have negative regulatory activity of genes related to bacterial biofilm formation on clinical artifacts, which confirms the therapeutic potential of QSIs in the control of infectious pathogens. Finally, we discuss resistance to QSIs, the design of next-generation QSIs, and how these molecules can be leveraged to provide a new antivirulence therapy to combat diseases caused by E. coli or Salmonella. View Full-Text

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Posted in E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Quorum sensing, Research, Salmonella

Research – Unraveling the Antimicrobial Effectiveness of Coridothymus capitatus Hydrolate against Listeria monocytogenes in Environmental Conditions Encountered in Foods: An In Vitro Study

Posted on April 28, 2022 by | Leave a comment

MDPI

The increased resistance of bacteria to antimicrobials, as well as the growing interest in innovative and sustainable alternatives to traditional food additives, are driving research towards the use of natural food preservatives. Among these, hydrolates (HYs) have gained attention as “mild” alternatives to conventional antimicrobial compounds. In this study, the response of L. monocytogenes ATCC 7644 exposed to increasing concentrations of Coridothymus capitatus HY (CHY) for 1 h at 37 °C was evaluated by means of Phenotype Microarray, modelling the kinetic data obtained by inoculating control and treated cells into GEN III microplates, after CHY removal. The results revealed differences concerning the growth dynamics in environmental conditions commonly encountered in food processing environments (different carbon sources, pH 6.0, pH 5.0, 1–8% NaCl). More specifically, for treated cells, the lag phase was extended, the growth rate was slowed down and, in most cases, the maximum concentration was diminished, suggesting the persistence of stress even after CHY removal. Confocal Laser Scanner Microscopy evidenced a diffuse aggregation and suffering of the treated cells, as a response to the stress encountered. In conclusion, the treatment with HY caused a stressing effect that persisted after its removal. The results suggest the potential of CHY application to control L. monocytogenes in food environments.

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Posted in antifungal, antimicrobial resistance, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Technology

Quebec – Absence of information necessary for the safe consumption of raw milk Gruyère cheese packaged and sold by the Butchery Charcuterie at Vito

Posted on April 28, 2022 by | Leave a comment

MAPAQ

QUEBEC CITY , April 27, 2022 /CNW Telbec/ – The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the Boucherie Charcuterie at Vito located at 5180, rue Saint-Urbain in Montreal, advises people considered vulnerable (pregnant women, people with weakened immune systems, children and the elderly) not to consume the product indicated in the table below. below, because it does not include the mention “made of raw milk” which is required.

Product name

Format

Affected batch

“GRUYERE SWISS”

Variable

Units sold until April 27, 2022

The product that is the subject of this warning was offered for sale until April 27, 2022 inclusive, only at the establishment designated above. It was wrapped in clear plastic wrap and sold chilled. The product label included the words “Boucherie Charcuterie chez Vito”.

The retailer is voluntarily recalling the products in question. It has agreed with MAPAQ and the Food Inspection Division of the City of Montreal to issue this warning as a precautionary measure. In addition, persons deemed vulnerable (designated above) who have this product in their possession are advised not to consume it. They should return it to the establishment where they bought it, use it in a cooked dish that will be cooked until it reaches a safe cooking temperature of 74°C or throw it away. However, no case of disease associated with the consumption of this food has been reported to MAPAQ to date.

Additional information

The Ministry publishes various information documents concerning food safety. Interested persons can consult them in the “Food Consumption” section of the MAPAQ website: www.mapaq.gouv.qc.ca/consommation  . They also have the possibility of registering online by visiting www.mapaq.gouv.qc.ca/rappelsfoods  to receive, by e-mail, the food recall press releases published by the Ministry. Finally, it is possible to follow “MAPAQfoods” on Twitter at the following address: www.twitter.com/MAPAQfoods  .

Gruyère Swiss (CNW Group/Ministry of Agriculture, Fisheries and Food) 

Hazard Classification: Class 1
Reference Number: 4540

Source:
Media relations
Direction des communications
Ministry of Agriculture, Fisheries
and Food
Tel. : 418 380-2100, extension 3512

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

Research – Shiga toxin-producing Escherichia coli (STEC) data: 2019

Posted on April 27, 2022 by | Leave a comment

UKSHA

Main points for 2019

The main points of the 2019 report are:

1. A total of 539 confirmed cases of Shiga toxin-producing Echerichia coli (STEC) O157 were reported in England and Wales in 2019.

2. The lowest incidence of STEC O157 was in the East Midlands region (0.56 per 100,000 population) and the highest in the Yorkshire and Humber region (1.51 per 100,000 population).

3. Children aged 1 to 4 years had the highest incidence of infection (3.28 per 100,000 population, CI 95% 2.63–4.04).

4. Nearly one-third of confirmed STEC O157 cases in England were hospitalised and 3% were reported to have developed haemolytic ureamic syndrome (HUS).

5. In England and Wales, detection of non-O157 STEC increased in line with the growing number of NHS labs implementing gastrointestinal (GI) diagnostics using polymerase chain reaction (PCR); in 2019, 768 culture-positive non-O157 STEC cases (655 in England, 113 in Wales) were reported.

6. A further 347 specimens in England and 66 in Wales were positive for Shiga toxins (stx) genes on PCR at the Gastrointestinal Bacteria Reference Unit (GBRU) but an organism was not cultured.

7. The most commonly isolated non-O157 STEC serogroup was STEC O26 (England: n=109/655, 17% and Wales: n=28/113, 25%).

8. Five outbreaks of STEC involving 65 cases in England were investigated in 2019.

Cases of STEC in England and Wales in 2019

In 2019, 1,720 confirmed cases of STEC were reported in England and Wales; these comprised 539 culture-confirmed cases of STEC serogroup O157 (515 cases in England and 24 in Wales) and 768 cases (655 in England, 113 in Wales) where a serogroup other than O157 was isolated (non-O157). For a further 413 cases, samples were confirmed as STEC by testing positive by PCR for stx genes, but STEC was not cultured (347 in England, 66 in Wales).

Five confirmed cases were infected with multiple serogroups:

  • O157 and O26
  • O26 and O103
  • O76 and O113
  • O91 and O128ab
  • O146 and O91

There were 13 probable cases with serological evidence of STEC infection, with antibodies detected to O157 lipopolysaccharides in 11 cases (England: 10, Wales: 1), for O111 lipopolysaccharides in one case, and for O26 lipopolysaccharides in another case.

The crude incidence rate of confirmed STEC O157 in England and Wales was 0.91 per 100,000 cases (95% CI 0.83–0.99), continuing the downward trend observed since 2015 (Figure 1). It is the lowest number of cases reported annually since 1996, when testing began in England for STEC O157 on all faecal specimens from patients with suspected gastrointestinal infection (7).

Non-O157 STEC cases in England and Wales
Historically, cases of non-O157 STEC have been under ascertained, with 89 cases of STEC non-O157 reported between 2009 and 2013, prior to PCR being implemented.

Following the increase in recent years in frontline laboratories using PCR, there has been a significant increase in the detection of non-O157 STEC in England. It is not possible to estimate a denominator for incidence calculations for non-O157 STEC because details of contract arrangements for referral of samples from primary care and catchment areas of each diagnostic laboratory using PCR are not known.

In 2019, of 5,760 samples received at GBRU for STEC testing, 1,002 non-O157 STEC cases were confirmed in England. Of the 1,002 non-O157 cases, 655 culture positive cases of 72 different serogroups were confirmed. For 21 isolates, a serotype could not be identified as the genes encoding the somatic O antigen did not match any known sequence in the database. Specimens for a further 347 cases in England were positive for stx genes on PCR at GBRU but an organism was not cultured (PCR positive-culture negative).

In Wales, 113 non-O157 cases of 40 different serotypes were confirmed and a further 66 were PCR positive-culture negative. The most common non-O157 serogroups isolated in 2019 were O26 (28/113, 25%), O146 (15/113, 13%), O128ab (10/113, 9%) and O91 (8/113, 7%) followed by O111 (4/113, 4%), O113 (4/113, 4%) and O156 (4/113, 4%).

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Posted in E.coli O111, E.coli O113, E.coli O157, E.coli O157:H7, E.coli O26, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O128, O146, O156, O91, STEC, STEC E.coli

Israel – How did salmonella spread in the Strauss production facility? – analysis

Posted on April 27, 2022 by | Leave a comment

Jpost

How does salmonella spread in a food production facility and can it be prevented?

Because salmonella is a pathogen that is prevalent in the gut of many animals and insects, it can spread by the animal’s feces into the soil, water and food. From there it can easily be introduced into and spread throughout a food production facility by way of raw ingredients, as was the case with the Strauss facility. It can also spread through the facility via contaminated packaging, equipment and workers’ hands and clothing.

Salmonella thrives in moist, warm environments such as drains, floors and processing equipment, making a food production facility the perfect environment for it.

However, there are several ways to ensure that the risk of salmonella contamination in a food facility is lessened, according to international cleaning equipment supplier Vikan’s hygiene and compliance manager Stine Lønnerup Bislev.

The first step to controlling the spread of the bacteria is to ensure that only clean and disinfected equipment, tools and utensils are brought into the processing area, Bislev explains on the company’s website. Then, all incoming ingredients and materials that pose a risk for contamination should be tested for salmonella ahead of production.

Ingredients must be cleaned and disinfected properly, using either a wet or dry cleaning method, depending on the moisture content of the ingredient. High moisture ingredients that require wet cleaning include meat, vegetables and dairy products, Bislev notes.

To avoid the spread of contamination, raw and processed foods must be handled in separate areas, using separate tools and equipment. Cleaning equipment should meet the appropriate hygiene standards to facilitate easy cleaning and prevent microbial growth.

Hygenic design features include smooth surfaces, one-piece construction, easy dismantling and a lack of crevices.

Finally, Bislev states, a program should be developed by the production facility’s management in order to routinely sample the space for salmonella.

“An environmental monitoring program will assess the effectiveness of your overall hygienic practices, monitor the environment for transient pathogens and help mitigate potential harborage and growth niches,” she concludes.

Read more at the link above.

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Posted in food bourne outbreak, food contamination, 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 recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Research, Salmonella, Salmonella in Chocolate

USA – CDC issues Health Alert: Investigation of Illness Complaints After Consuming Lucky Charms Cereal

Posted on April 27, 2022 by | Leave a comment

Food Poison Journal

During April 2022, there has been an increase in complaints of gastrointestinal illness (GI) attributed to eating Lucky Charms cereal reported primarily to a crowdsourcing website. Some complaints of illness have also been reported to the U.S. Food and Drug Administration (FDA), state, and local health departments. There are very little data on the clinical presentation of these complaints, e.g., symptom profiles, incubation periods, and illness durations, as well as a lack of laboratory testing of clinical specimens. The scarcity of data and lack of a consistent clinical presentation are making it difficult to ascertain if any of these illnesses are linked to the suspected cereal.

The Centers for Disease Control and Prevention (CDC) is coordinating with state and federal partners to characterize the clinical presentations and epidemiology of recent illness reports. CDC is also collaborating with state and federal partners to evaluate data collected from ill people to determine if an outbreak of GI illnesses is occurring and its potential link to Lucky Charms cereal.

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Posted in CDC, 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, gastroenteritis, GI, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak

USA – Publisher’s Platform: Hey Chicken Little, the sky will not fall if Salmonella is deemed an adulterant

Posted on April 26, 2022 by | Leave a comment

LEX

If Salmonella is deemed an adulterant – at least those that sicken and kill us – the sky will not fall – history as a guide.

On Jan. 19, 2020, we filed a petition with USDA’s Food Safety and Inspection Service (FSIS), on behalf of Rick Schiller, Steven Romes, the Porter family, Food & Water Watch, Consumer Federation of America, and Consumer Reports. 20-01-marler-011920 The petition asked FSIS to declare the following Salmonella “outbreak serotypes” as per se contaminants (adulterants) in meat and poultry products:

Salmonella Agona, Anatum, Berta, Blockely, Braenderup, Derby, Dublin, Enteritidis, Hadar, Heidelberg, I 4,[5],12:i:-, Infantis, Javiana, Litchfield, Mbandaka, Mississippi, Montevideo, Muenchen, Newport, Oranienburg, Panama, Poona, Reading, Saintpaul, Sandiego, Schwarzengrund, Senftenberg, Stanley, Thompson, Typhi, and Typhimurium.

I said at the time, reducing salmonellosis from meat and poultry “demands bold action” beyond that yet taken by FSIS. Salmonella is a leading cause of foodborne illness in the United States, causing 1.35 million illnesses, 26,500 hospitalizations, 130 outbreaks, and 420 deaths each year.

Presently, government regulators are somewhat silent with what they intend to do.  The poultry industry, as expected, sees any additional regulation as unnecessary, burdensome and costly.

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, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

EU – Kinder Chocolate Salmonella Typhimurium Outbreak sickens over 200 in Europe – International outbreak of Salmonellosis in young children linked to the consumption of Kinder brand products. Update on April 20, 2022.

Posted on April 26, 2022 by | Leave a comment

Sante Publique

Update on 20/04/22 following the recall of several products from the Kinder range manufactured in a factory in Belgium due to suspected contamination by  Salmonella Typhimurium.

Following the investigations carried out by the Belgian health authorities, together with their English, European and in particular French counterparts, the company Ferrero proceeded on April 5, 2022 to the recall of several Kinder range products manufactured in a factory in Belgium due to suspected contamination by Salmonella Typhimurium . On April 8, 2022, the recall finally affected all Kinder products from this factory, regardless of their expiry date. On April 14, 2022, an update of the recalled products, including the 2021 Christmas Advent Calendars, was released.

Case of salmonellosis in France: update on April 20, 2022

In total, as of 04/19/2022: 42 cases of salmonellosis with a strain belonging to the epidemic have been identified by the National Reference Center (CNR) for salmonella at the Institut Pasteur in France. 

The 42 cases are spread over 11 regions: Ile-De-France (7 cases), Provence-Alpes-Côte d’Azur (7 cases), Grand-Est (6 cases), Hauts-de-France (4 cases), Auvergne-Rhône-Alpes (4 cases), Nouvelle-Aquitaine (3 cases), Bourgogne-Franche-Comté (3 cases), Normandy (3 cases), Brittany (2 cases), Occitanie (2 cases), and Corsica (1 cases), with a median age of 3 years, and involved 22 boys and 20 girls.

Thirty-two cases were able to be questioned by Public Health France. All the cases report, before the onset of their symptoms (which occurred between 20/01 and 23/03/2022), the consumption of chocolates of the brand cited here.

Thirteen people were hospitalized for their salmonellosis, all discharged since. No deaths were reported. Public Health France is continuing its investigations with the families of cases recently reported by the CNR. 

The successive withdrawals and recalls of the Kinder brand products concerned, produced by the Belgian factory with its closure by the Belgian authorities, should limit the occurrence in France of new cases of salmonellosis in the coming days/weeks. 

To find out the list of products concerned by the withdrawal-recall: https://rappel.conso.gouv.fr/

People who have consumed the products mentioned above and who present symptoms (gastrointestinal disorders, fever within 72 hours of consumption), are invited to consult their doctor without delay, notifying him of this consumption.

In order to limit person-to-person transmission (especially in households with young children), it is recommended to wash your hands well with soap and water after using the toilet, after changing your child, and before to cook.

Situation internationale

See the previous points

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Posted in food bourne outbreak, food contamination, 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 recall, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Salmonella, Salmonella in Chocolate, salmonellosis