Clusters of a virus known to cause stomach flu are resistant to detergent and ultraviolet disinfection, according to new research co-led by Danmeng Shuai, Ph.D., an associate professor of civil and environmental engineering at the George Washington University and Nihal Altan-Bonnet, Ph.D., a senior investigator and the head of the Laboratory of Host-Pathogen Dynamics at the National Heart, Lung, and Blood Institute, part of the National Institutes of Health. The findings suggest the need to revisit current disinfection, sanitation and hygiene practices aimed at protecting people from noroviruses.
Noroviruses are the leading cause of gastroenteritis around the world, with over 21 million cases each year in the United States alone.
In 2018, Altan-Bonnet’s team found that noroviruses can be transmitted to humans via membrane-enclosed packets that contain more than one virus. In the past, scientists thought that viruses spread through exposure to individual virus particles, but the 2018 study–and others–showed how membrane-enclosed clusters arrive at a human cell and release an army of viruses all at once.
Growth on solid media as sessile cells is believed to increase the desiccation tolerance of Salmonella enterica . However, the reasons behind increased resistance have not been well explored. In addition, the same effect has not been examined for other foodborne pathogens such as pathogenic Escherichia coli or Listeria monocytogenes . The purpose of this research was two-fold: first, to determine the role of oxygenation during growth on the desiccation resistance of S. enterica , E. coli , and L. monocytogenes , and second, to determine the effect of sessile versus planktonic growth on the desiccation resistance of these pathogens. Three different serotypes each of Salmonella , E. coli , and L. monocytogenes were cultured in trypticase soy broth with 0.6% yeast extract (TSBYE), with (aerobic) shaking or on TSBYE with agar (TSAYE) under either aerobic or anaerobic conditions and harvested in stationary phase. After adding cell suspensions to cellulose filter disks, pathogen survival was determined by enumeration at 0 and after drying for 24 h. Results showed statistical differences in harvested initial populations prior to drying (0 h). For Salmonella , a correlation was found between high initial population and greater survival on desiccation (p = 0.05). In addition, statistical differences (p ≤ 0.05) between survival based on growth type were identified. However, differences found were not the same for the three pathogens, or between their serotypes. In general, Salmonella and E. coli desiccation resistance followed the pattern of aerobic agar media ≥ liquid media ≥ anaerobic agar media. For L. monocytogenes serotypes, resistance to desiccation was not statistically different based on mode of growth. These results indicate growth on solid media under aerobic conditions is not always necessary for optimal desiccation survival but may be beneficial when the desiccation resistance of the test serotype is unknown.
The European Commission has tightened checks on black pepper from Brazil because of Salmonella and peanuts from India because of aflatoxins.
These and other products entering the European Union from non-EU countries are now subject to a temporary increase of official controls. Revised legislation has also seen some checks become less strict.
The basis of the changes is the occurrence of incidents reported through the Rapid Alert System for Food and Feed (RASFF) and information from official controls performed by member states on food and feed of non-animal origin.
Tighter controls
The frequency of identity and physical checks on black pepper from Brazil has been increased from 20 percent to 50 percent. This is because of the large amount of non-compliances with EU requirements for Salmonella contamination detected during official controls in 2019 and early 2020 and the high number of reports in the RASFF during that period.
This year there have been 28 RASFF reports of Salmonella in black pepper from Brazil with most reported by Germany. Serotypes include Rubislaw, Infantis, Saintpaul, Coeln, Matadi, Gaminara, and Javiana.
Plants have potentials to be developed into many new drugs yet to be discovered because of the countless chemical compositions in them. The investigation is targeted at the antibacterial activity of sweet orange juice extract on some bacteria using ethanol and ethyl ethanoate solvent to extract juice. Ditch method was used for the sensitivity testing against Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae and Neisseria gonorrheae with a dilution factor of 10-10 for inoculation from pure culture of each selected bacteria. Disc method was used to test streptomycin, ciprofloxacin, gentamycin and penicillin G against test organisms as positive controls. There was no significant difference in the effect of different concentrations of the same extract on test organisms. However, there was a significant difference in the ethyl ethanoate and alcohol extracts. The ethyl ethanoate extract showed minimum inhibitory concentration at 300 mg/ml on E. coli (31.5 ± 0.5 mm); N. gonorrheae (21 ± 0.0 mm) at 200 mg/ml; S. aureus (22 ± 0.0 mm) and K. pneumoniae (37 ± 3.0 mm) at 100 mg/ml; while ethanol extract at 100 mg/ml on E. coli (23.5 ± 1.5 mm) and K. pneumoniae (25 ± 5.0 mm); N.gonorrheae (13.5 ± 1.0 mm) and S.aureus (12.5 ± 2.5 mm) at 300 mg/ml and 200 mg/ml respectively. The zones of inhibition exhibited by streptomycin ranges from N. gonorrheae (14-24 mm) E.coli; ciprofloxacin varies from 15- 21 mm on K.pneumoniae and S.aureus respectively. Gentamycin ranges from 14-20 mm on N.gonorrheae and S.aureus respectively; and penicillin G on N.gonorrheae (14 mm) and S. aureus (28 mm). It can be concluded that sweet orange juice of ethyl ethanoate extract was more effective than the ethanol extract and the positive control.
While the subject of edible insects inherently encompasses a vast array of topics, from insect ecology to various rearing practices and processing methods, the primary objective of this publication is to provide an overview of the potential food safety issues associated with the production and consumption of insects . The farming of insects for food and feed is relatively recent and brings with it both benefits and challenges, some of which this publication explores .The regulatory frameworks that govern edible insects in various regions are discussed . In addition, the document highlights some of the other challenges, such as research gaps and scaling up production, that the insect sector will need to overcome if it is to have a more global reach . The intended audiences for this publication are food safety professionals, policymakers, researchers, insect producers, as well as consumers .
Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis. View Full-Text
Consultation seeking stakeholders’ views on the proposed rationalisation of biotoxin and phytoplankton monitoring in Carlingford Lough and the implementation of Representative Monitoring Points (RMPs) and Associated Harvesting Areas (AHAs).
Who will this consultation be of most interest to?
Carlingford Lough shellfish harvesters, enforcement authorities, official control sampling officers, official control testing laboratories and other interested stakeholders.
Consultation subject
A proposal by the Food Standards Agency (FSA) to rationalise the number of official control monitoring points for biotoxin and phytoplankton monitoring in Carlingford Lough and introduce Representative Monitoring Points (RMPs) and Associated Harvesting Areas (AHAs) .
Purpose of the consultation
To seek comments from industry, enforcement authorities, and other interested stakeholders on the proposed rationalisation of biotoxin and phytoplankton monitoring in Carlingford Lough and the implementation of RMPs and AHAs.
Microbial contamination of street food sold in Quetta.
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38% (121/320) of ready-to-eat food samples were contaminated with microbial pathogens.
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Food quality was worse in summer months.
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Salmonella enteritidis and Salmonella typhimurium were identified by multiplex polymerase chain reaction.
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Isolated pathogens showed antibiotic resistance.
Abstract
Objectives
Ready-to-eat (RTE) food sold in Quetta, Pakistan was assessed for microbial contamination.
Methods
Equal numbers of samples were collected from four categories of RTE food – burgers, shawarma, pizza and sandwiches – from January 2018 to December 2018. Microbial contamination of individual food samples was assessed by quantifying the total aerobic count obtained from plating samples on bacterial growth medium. Salmonella spp. serovars were identified using polymerase chain reaction.
Results
Approximately 38% (121/320) of RTE food samples were not fit for human consumption. The most contaminated type of RTE food was shawarma (49%). Microbial contamination of food samples was higher in summer compared with the other seasons. Approximately 40% (49/121) of food samples that were not fit for human consumption were contamined with Salmonella spp. Salmonella enteritidis (69%) and Salmonella typhimurium (31%) were the only serovars among the samples testing positive for Salmonella spp. Of the 49 samples with high microbial counts, S. enteritidis was present in 34 samples and S. typhimurium was present in 15 samples. The antibiotic sensitivity results demonstrated that both S. enteritidis and S. typhimurium were resistant to amoxicillin. In addition, S. enteritidis was resistant to chloramphenicol and erythromycin, and S. typhimurium presented high resistance to erythromycin. Both S. typhimurium and S. enteritidis were highly sensitive to kanamycin.
Conclusion
RTE food sold by street vendors in Quetta was found to be contaminated with Salmonella spp. and poses a great health risk to consumers. As such, consumption should be avoided, and the health authorities should take stringent action to ensure the quality of street food in order to reduce the healthcare burden.
The main pathogenic bacteria in food are Campylobacter and Salmonella. But Listeria in cheese and enterohemorrhagic Escherichia coli (ECEH) bacteria in young shoots have also made headlines in recent years.
Current
Smoked fish, what are the health risks?
04/16/2021 – Smoked fish are popular specialties in Switzerland. Consumed without cooking, they can become a food safety concern if hygiene rules are not respected during processing.
An assessment of the dietary risks associated with smoked fish was carried out as part of a pilot study in collaboration with the Office for Consumer Affairs of the canton of Vaud.
The study did not reveal any major risk, but follow-up should be ensured in order to maintain a high level of food safety and quality. The cantonal authorities concerned will keep this topic in their monitoring program and the FSVO plans to carry out a more detailed assessment.
Likewise, it is very important to wash your hands after coming into contact with animal products, as Campylobacter, Salmonella, Listeria and EHEC are transmitted from animals to humans. These diseases are called zoonoses.
Campylobacter
Infection with Campylobacter bacteria is the most common zoonosis in Switzerland, as in other European countries. It is the cause of gastrointestinal diseases in humans. The illness can last for about a week and in some circumstances may require hospitalization.
Campylobacter infection is characterized by abdominal pain, watery or bloody diarrhea, and an increase in temperature. Vomiting and high fever can also occur.
Infection is caused by contaminated food that has not been sufficiently cooked before consumption or that has come into direct contact with animals. In southern countries, contaminated water sources also represent a significant risk. The main source of infection, however, remains poultry meat.
According to data from the Federal Office of Public Health (OFSP), there are around 1,000 cases of Campylobacter infections each year. All patients do not consult their doctor, this figure is actually much higher. Overall, the number of cases has grown steadily over the past few years to reach around 7,500 during the year 2014.
Prevent Campylobacter infections
Campylobacter bacteria can survive in food, but cannot multiply there. Since contamination by Campylobacter does not affect foodstuffs, it is not possible to identify their presence by smell or appearance.
Campylobacter can be safely eliminated by thoroughly cooking the food at 70 ° C for at least 2 minutes by roasting, cooking or pasteurization. Freezing the food reduces the number of Campylobacter, without eliminating them completely.
Salmonella
Salmonella infection is most often manifested by inflammatory bowel disease with sudden onset of diarrhea, nausea, vomiting, fever, headache and abdominal pain. Salmonella infections are subject to notification .
They usually occur by ingesting contaminated food. The danger comes mainly from poultry, eggs, egg preparations, unpasteurized milk and meat products. Contamination through other animal products, utensils used, water, humans, etc. can occur throughout the food manufacturing process.
Prevent salmonellosis
Salmonella infections are fought on two levels:
the number of infected domestic animals should be reduced;
contamination of food with salmonella must be avoided and their multiplication stopped.
Listeria
In people without weakened immune systems, a Listeria infection is usually accompanied by mild symptoms or even no symptoms at all. People who are immunocompromised can experience a variety of serious symptoms, the outcome of which can be fatal. During pregnancy, a Listeria infection can lead to miscarriage or cause a child to have sepsis or meningitis when it is born.
Listeria transmission is caused by the ingestion of contaminated raw food, mainly of animal origin: meat, smoked fish, cold cuts, soft cheese. Transmission through contact with infected animals is rarer.
Prevent listeriosis
In the first place, the general rules of hygiene should be observed when in contact with food and animals. Pregnant women and people with weakened immune systems should in particular avoid raw vegetables, raw or undercooked meat as well as raw fish and seafood, soft cheese and cheese made from unpasteurized milk. .
Enterohemorrhagic Escherichia coli (EHEC)
The majority of people infected with EHEC have abdominal pain accompanied by cramping, a short-term fever followed by intestinal colic which becomes violent, and slightly bloody hemorrhagic diarrhea. In a minority of people, only watery diarrhea is observed. Cases of EHEC infections are very rare in Switzerland. The mortality rate reaches 3 to 5%.
Escherichia coli bacteria naturally belong to our intestinal flora. EHECs are a pathogenic line of these generally harmless bacteria. Infection occurs first by consuming contaminated animal foods, mainly undercooked ground beef and unpasteurized dairy products. Contaminated drinking water, young shoots, potatoes and unpasteurized apple juice can, for example, also contain EHEC. More rarely, cases of transmission of EHEC are observed through contact with animals or animal faeces.
Prevent EHEC infections
Since a very small number of infectious agents is enough to get sick, it is important to follow the general rules of hygiene. It is therefore strongly recommended to wash your hands thoroughly after having been in contact with animals and to cook the meat thoroughly when preparing meals. Raw food should always be stored in the refrigerator.
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