Have you ever wondered how CDC investigates foodborne outbreaks such as Salmonella? PulseNet USA is a nationwide network used to identify the bacteria making people sick and track it back to the source. In this video you will learn how the general public and CDC scientists can work together to identify foodborne illnesses. This video can also be viewed at https://www.cdc.gov/wcms/video/low-re…
Posted in 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, outbreak, Research
Posted in Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Toxoplasma gondii, Toxoplasmosis, Zoonosis
Click to access DWQinPrivateGroupWaterSupplies-2022-02-21.pdf
Key Findings for 2020
➤The quality of drinking water in private supplies was not as good as it should be: one in 20 private water supplies were contaminated with E. coli.
➤93% of Private Group Schemes complied with the Trihalomethanes standard. However, 13 supplies are cited on EU infringement proceedings against Ireland for failing to take the measures necessary to ensure compliance.
➤Over a quarter of Small Private Supplies were not monitored by Local Authorities.
Posted in Bore Hole Water, Contaminated water, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Water, water microbiology, Water Safety
| Date Posted |
Ref # |
Pathogen |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Investigation Status |
| 2/17/
2022 |
1056 | Cronobacter sakazakii & Salmonella Newport |
Powdered Infant Formula |
Active | |
| 2/9/
2022 |
1040 | Listeria monocytogenes |
Not Yet Identified |
14 | Active |
| 2/2/
2022 |
1054 | Enteroinvasive E. coli O143:H26 |
Not Yet Identified |
16 | Closed |
| 1/10/
2022 |
1050 | E. coli O121:H19 |
Romaine | 4 | Closed |
| 12/29/
2021 |
1052 | E. coli O157:H7 |
Packaged Salad |
||
| 12/20/
2021 |
1039 | Listeria monocytogenes |
Packaged Salad |
Active | |
| 12/15/
2021 |
1048 | Listeria monocytogenes |
Packaged Salad |
Active |
The latest version of the Singapore Export Authorization Procedure specifies the microbiological criteria to be followed only for ready-to-eat foods, not specifically considering meat and offal.
Recently, the Export Area of the Ministry of Health has learned that the microbiological criteria followed by the Singapore authorities to control the import of fresh meat, meat preparations and offal are different from the criteria contained in the current Export Procedure. Therefore, work will begin on a new version of the document in order to incorporate this new information.
We make available to exporting establishments the document that describes the microbiological criteria for meat and offal in Singapore so that they can take them into account when defining self-control procedures.
Click to access sfa—microbiological-criteria-for-imported-meat.pdf
Click to access sfa-media-release—20220223-recall-of-abbott-alimentum-and-similac-hmf.pdf
Updated media release:
Update on 19Feb 2022:Further to the media release on 19 Feb 2022, SFA has directed the recall of an additional affected product –Similac Human Milk Fortifier (HMF).The recall for both affected products have been completed. Parents or caregivers who are concerned should stop using these products. They should seek medical assistance should their infants feel unwell after consuming the affected products.
Consumers may reach out to the importer, Abbott Laboratories (S) Pte Ltd, at 6278 6220 or email to family.sg@abbott.com for any clarification.
Posted in Cronobacter sakazakii, cross contamination, food contamination, food death, 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, Salmonella
Salmonella can be isolated from animal food, ingredients, and animal food manufacturing surfaces. There is limited data regarding the sanitation of animal food manufacturing surfaces. The objective of this experiment was to evaluate the effects of nine chemical treatments to reduce Salmonella Typhimurium contamination on various manufacturing surfaces. This experiment was a 9 × 5 factorial with nine chemical treatments and five surfaces. The nine chemical treatments included: 1) no inoculation or sanitation treatment (negative control), and those inoculated with Salmonella Typhimurium and treated with 2) no sanitation treatment (positive control), 3) ground corn, 4) liquid commercial formaldehyde, 5) liquid food-grade sanitizer, 6) liquid medium chain fatty acid blend of caprylic, capronic and capric acids (MCFA), 7) dry commercial calcium propionate, 8) dry commercial acidulant, and 9) dry commercial benzoic acid. The five surfaces included 1) stainless steel, 2) plastic, 3) polypropylene tote bag, 4) rubber belt, and 5) rubber tire. Plastic had greater Salmonella in the positive control than the polypropylene tote bag, with other surfaces being intermediate ( P < 0.05). Surfaces treated with formaldehyde had no detectable Salmonella after treatment, and surfaces treated MCFA had at least a 4-log reduction compared to the control ( P < 0.05). The dry acidulant was the most effective dry sanitizer tested, but had no impact on Salmonella concentration on rubber tires ( P < 0.05). While most effective in this experiment, liquid sanitizers have limitations in a dry, bulk systems. In summary, formaldehyde, food-grade sanitizer and MCFA, were the most effective chemical treatments to reduce Salmonella surface contamination. Surface type can also influence Salmonella mitigation strategies specifically stainless steel and plastic which can be more challenging sanitation within animal food facilities.
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella
Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, despite the many health properties linked to the use of spices and aromatic herbs, these can represent biological hazards and can contain chemical substances of concern. Certainly, monitoring potential health hazards in spices and aromatic herbs includes microbiological safety and also the content of inorganic substances: both represent a key step. This research aims at monitoring the compliance of various spices and aromatic herbs from a non-European country market (namely: black cumin seeds, Iranian Tokhme Sharbati, clove buds, Shahjeera, Abbaszadeh saffron, organic fenugreek, whole black pepper, cinnamon, Abthul Ahmar (Asario), Ajwan seeds, whole coriander seeds, black sesame seeds, Sabja seeds) with the current European Union (EU) and WHO regulations, when available, regarding mineral and microbiological parameters. In particular, microbiological assays using rapid and conventional methods, and trace mineral determination by inductively coupled plasma mass spectrometry (ICP-MS) were performed. Results show the safety of the tested spices, given that the microbiological parameters were within the legal microbiological criteria set by the European Commission Regulation (EC) No. 2073/2005 and its amendment Regulation (EC) No. 1441/2007. With reference to potentially toxic Cd, Pb, As, Hg, these were within the limits set by the European Commission Regulation (EC) No. 1881/2006 and its amendments, Regulation (EU) No. 1317/2021 and Regulation (EU) No. 1323/2021, and WHO. According to EU regulations, for Pb content, 2 samples out of 16 showed values different from the set limits. View Full-Text
This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-acid (PAA) mixer delivered by conventional garden sprayer (GS), electrostatic sprayer (ES) and dip methods to inactivate Listeria monocytogenes on apples. Organic Honey Crisp ( HC ), Fuji ( FJ ), and Pink Lady ( PL ) were dip-inoculated with Listeria monocytogenes (2-strain, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H 2 O 2 -PAA mixer (0.0064, 0.1, 0.25 and 0.50%) for 20 s via GS, ES, or dip, followed by draining (2 min) on aluminum foil. Surviving bacteria were recovered on Modified Oxford agar. Atomic force microcopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H 2 O 2 -PAA mixer solution. Data (2 replicates/6 samples/replicate) were analyzed using the Mixed Model Procedure of SAS ( P =0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CFU/apple. The dip method was the most effective treatment (P<0.05) on pathogen reductions (2.31-2.41 log CFU/apple) followed by GS (1.44-1.70 log CFU/apple) and then ES (0.84-1.20 log CFU/apples). Reductions of L. monocytogenes were greatest ( P < 0.05) when apples were treated with H 2 O 2 -PAA mixer -0.25 and -0.50%. Atomic force microscopy analyses indicated that inactivation of L. monocytogenes cells in H2O2-PAA mixer solutions resulted from disruption of the outer membrane. The H 2 O 2 -PAA mixer treated cells had increased width, height and decreased roughness when compared to the untreated cells. Results suggested that applying a H 2 O 2 -PAA mixer by dip or GS methods is better for pathogen reduction than ES on apples.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Technology
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