Category Archives: Food Microbiology Research

India – 1 dead, 170 hospitalised for suspected food poisoning at Assam CM’s event

Posted on February 4, 2021 by | Leave a comment

Hindustan Times

Health minister Himanta Biswa Sarma, who also attended the event, told journalists on Wednesday that he too had suffered from an upset stomach after consuming food at the event.

Over 170 persons have been hospitalised in a case of suspected food poisoning at an event attended by Assam chief minister Sarbananda Sonowal at Karbi Anglong district on Tuesday.

According to media reports, one youth died on Tuesday night after consuming packed food at the ceremonial launch of the first session of the Diphu Medical College Hospital (DMCH). District officials are yet to confirm the exact cause of the death.

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Posted in food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Illness, microbial contamination, Microbiology, Poisoning

USA – FSIS tells us that Greater Omaha Packing Co (GOPAC) shipped E. coli tainted hamburger

Posted on February 4, 2021 by | Leave a comment

Food Poison Journal

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert because raw beef product produced by Greater Omaha Packing Co. Inc., an Omaha, Neb. establishment, may be contaminated with E. coli. O157:H7. A recall was not requested because the affected product is no longer available for purchase.

FSIS is concerned that some ground beef products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products should not consume them. These products should be thrown away or returned to the place of purchase.

The raw beef item was produced by Greater Omaha Packing Co. Inc. on January 14, 2021, further processed into ground beef and sold by Art’s Food Market located in Sandwich, Illinois. The following product is subject to the public health alert:

2-lb (approximately) trays containing raw ground beef labeled with a retail label with “PACKED” dates ranging from JAN 28 2021 through JAN 31 2021.
This item was sold by the single retail location in Sandwich, Illinois.

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Posted in E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSIS, Research, STEC E.coli

New Zealand – Annual report concerning Foodborne Diseases in New Zealand 2019

Posted on February 3, 2021 by | Leave a comment

MPI

Annual report concerning Foodborne Diseases in New Zealand 2019

ESR Report FW20013

Human health surveillance and its relationship to foodborne illness is essential for informing the strategic direction that New Zealand Food Safety (NZFS) takes and regulatory measures it puts in place to minimise foodborne illness in New Zealand and overseas consumers.

The annual ESR foodborne disease reports are critical, allowing NZFS to monitor trends in foodborne illness in New Zealand by describing in a consistent manner evidence from notifications, case enquiries, outbreak investigations and other epidemiological studies of human enteric diseases.

This report forms part of a series providing a consistent source of data annually to monitor trends on foodborne illness in New Zealand. The series can be found here. The reduction of human cases of foodborne campylobacteriosis is a top priority for NZFS. The current performance target is a reduction of rates of foodborne campylobacteriosis by 10% from 88.4in 2015to 79.6 by the end 2020.

Progress toward this target is reported in the section entitled Reporting against targets. The surveillance data indicates that during the last ten years the rates of foodborne campylobacteriosis are consistently, albeit slowly, decreasing. NZFS underscores that both total numbers of campylobacteriosis cases and rates per 100,000 population notified in 2019 are the lowest since 1992.Since 2015, NZ diagnostic laboratories have started to replace traditional culture-based methods for enteric pathogens by culture-independent diagnostic tests(CIDT)using molecular polymerase chain reaction.

In 2019, about 78% of human faecal samples were tested using CIDT. However, different laboratories are using different CIDT and six DHBs continue to use culture-based testing methods for enteric pathogens. The implication of improved sensitivity and changes in number of tests is well described in the introduction to the 2019 report. Shiga toxigenic Escherichia coli (STEC) remains a focus for NZFS. A continuing sharp increase in notification of STEC infections is evident, despite the absence of evidence that foodborne sources are increasing. The cause of this is likely to be related to implementation of CIDT and an increase in the number of faecal samples tested for STEC as all community faecal specimens are now screened for STEC.

The selection of diseases covered in the report is based on the potential of the disease to be caused by foodborne transmission and availability of national sources of information related to the disease. The enhanced analysis of risk factors and presentation of the information has resulted in an improved description of foodborne outbreaks in the 2019 report.

Although, some outbreaks reported as foodborne with unidentified food source might be attributed to other routes of transmission, such as water, animal contact or person to person. NZFS and ESR will further continue to improve the analysis and presentation of foodborne human illness surveillance and investigation data in future reports.

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Posted in Food Microbiology Research, Food Poisoning, foodborne disease, Foodborne Illness, foodborne outbreak, Research, STEC, STEC E.coli

Research – Microbial load and Prevalence of Escherichia coli, and Salmonella spp. in Macadamia Nut Production Systems

Posted on February 2, 2021 by | Leave a comment

Journal of Food Protection

This study evaluated the potential impact of environmental factors and harvesting practices on microbial load of macadamia nuts. Three farms located in the main macadamia nut production regions including Mbombela (A), Barberton (B) and White River (C) areas in Mpumalanga Province, South Africa were sampled over a ,rtwo-year period. A total of 264, irrigation water (54), soil (30) and macadamia nut (180) samples were collected and evaluated for microbial concentrations. All water samples had mean E. coli counts below 1000 CFU/100ml which is the standard regulatory requirement for agricultural water considered fit-for-purpose for irrigation of nut trees in south Africa. Mean total aerobic plate counts of on-tree nut-in-husk samples (3.91 log CFU/g; n=60) increased after harvesting (5.98 log CFU/g; n=60) but decreased with dehusking to 4.89 log CFU/g (n=60) on nut-in-shell. Salmonella spp. were only detected in water samples from two farm B (67 %; n=18) and C(15 %; n=18). However, neither Listeria monocytogenes nor Salmonella spp. were detected in any of the soil samples. Escherichia coli were only detected in 20 % (n=10) of soil samples collected from two farms (A and B). None of the E. coli isolated in this study were positive for the eae, stx 1, and stx 2, enterohaemorrhagic E. coli (EHEC), virulence genes. Information from this study provides basic data that can be used in the development of macadamia nut specific hazard assessment tools within primary production environments.

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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, Research, Salmonella

Research – Observed potential cross-contamination in retail delicatessens

Posted on February 2, 2021 by | Leave a comment

Journal of Food Protection

Listeria monocytogenes (L. monocytogenes) is a persistent public health concern in the United States and is the third leading cause of death from foodborne illness. Cross-contamination of L. monocytogenes is common in delis (between contaminated and uncontaminated equipment, food and hands) and likely plays a role in the associated with retail deli meats. In 2012, EHS-Net conducted a study to describe deli characteristics related to cross-contamination with L. monocytogenes. The study included 298 retail delis in six state and local health departments’ jurisdictions and assessed how well deli practices complied with the Food and Drug Administration (FDA) Food Code provisions. Among delis observed using wet wiping cloths for cleaning, 23.6% did not store the cloths in a sanitizing solution between uses. Observed potential cross-contamination of raw meats and ready-to-eat foods during preparation (e.g., same knife used on raw meats and ready-to-eat foods, without cleaning in between) was present in 9.4% of delis. In 24.6% of delis with a cold storage unit, raw meats were not stored separately from ready-to-eat products in containers, bins, or trays. A proper food safety management plan can reduce gaps in cross-contamination and include the adoption of procedures to minimize food safety risks, training with instructions and in-person demonstrations and certifying staff on those procedures, and monitoring to ensure procedures are followed.

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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, Research

Investigation – Foodborne outbreak in British Columbia related to raw milk Gouda-like products, 2018

Posted on February 1, 2021 by | Leave a comment

Gov

Abstract

Background: In 2018, a Shiga toxin-producing Escherichia coli O121 outbreak that affected seven individuals was associated with raw milk Gouda-like cheese produced in British Columbia, Canada.

Objectives: To describe the E. coli O121 outbreak investigation and recommend greater control measures for raw milk Gouda-like cheese.

Methods: Cases of E. coli O121 were identified through laboratory testing results and epidemiologic surveillance data. The cases were interviewed on exposures of interest, which were analyzed against Foodbook Report values for British Columbia. Environmental inspection of the dairy plant and the cheese products was conducted to ascertain a source of contamination. Whole genome multi-locus sequence typing (wgMLST) was performed on all positive E. coli O121 clinical and food isolates at the provincial laboratory.

Results: Four out of the seven cases consumed the same raw milk Gouda-like cheese between August and October 2018. The implicated cheese was aged longer than the required minimum of 60 days, and no production deficiencies were noted. One sample of the implicated cheese tested positive for E. coli O121. The seven clinical isolates and one cheese isolate matched by wgMLST within 6.5 alleles.

Conclusion: Raw milk Gouda and Gouda-like cheese has been implicated in three previous Shiga toxin-producing E. coli outbreaks in North America. It was recommended product labelling to increase consumer awareness and thermization of milk to decrease the risk of illness associated with raw milk Gouda and Gouda-like cheese.

Introduction

Shiga toxin-producing Escherichia coli (STEC) is a major cause of foodborne illness in North America. STEC infections cause diarrheal illness and may lead to severe complications, such as hemolytic uremic syndrome, and death. The incidence rate of O157 STEC illness has been decreasing, whereas the rate of non-O157 STEC, including O121, has been increasing in many countries, likely due to changes in laboratory methods of detection. Outbreaks of STECO121 have been associated with raw flour, fresh or frozen produce, dairy and beef products 

The risk of STEC due to unpasteurized dairy products has been previously described . Between 2002 and 2013, three E. coli O157 outbreaks associated with raw milk Gouda cheeses aged for at least 60 days were reported in North America, including one associated with a British Columbia (BC) dairy plant. Following each outbreak, public health professionals recommended strengthening control measures to decrease the risk associated with raw milk Gouda cheeses . None of these changes had been implemented in Canada by 2018.

In November 2018, another STEC outbreak associated with a raw milk Gouda-like cheese occurred in BC (population: 5.1 million).

The objective of this article is to describe the outbreak investigation and findings and reiterate the need for greater control measures related to raw milk Gouda-like cheese.

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Posted in E.coli O121, food bourne outbreak, food contamination, 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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, STEC E.coli, WGS

France – Product recall: U-brand 600g pepper trio – Salmonella

Posted on February 1, 2021 by | Leave a comment

Oulah

Product recall: U-brand 600g pepper trio

ENCOUNTERED PROBLEM

Presence of salmonella

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

Foodborne illnesses caused by salmonella result in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Barcode
3256225427833

▸ Lot
L: 28883032
03 45M 74

▸ DLC
12/31/2022

▸ Consumer service contact
For more information, you can contact the Consumer Service on 09 69 36 69 36 (non-premium rate call).

▸ Source
https://www.coursesu.com/
Photo: https://world.openfoodfacts.org/

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Posted in food contamination, Food Hazard, Food Hygiene, 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, microbial contamination, Microbiology, Salmonella

Research – Salmonella Infection in Nursery Piglets and Its Role in the Spread of Salmonellosis to Further Production Periods

Posted on January 31, 2021 by | Leave a comment

MDPI

Few studies have focused on assessing Salmonella infection in the nursery and its role in further pig production periods. Mesenteric lymph nodes, intestinal content, and meat juice from 389 6-week-old male piglets intended for human consumption from five breeding farms and 191 pooled floor fecal samples from gilt development units (GDU) from the same farms were analyzed to estimate and characterize (by pulsed-field gel electrophoresis and antimicrobial resistance analyses) Salmonella infection. The prevalence of infection and shedding among piglets was 36.5% and 37.3%, respectively, shedding being significantly associated with infection (Odds Ratio = 12.7; CI 7.3–22.0). Salmonella Rissen; S. 4,[5],12:i:-; and S. Derby were the most common serotypes. A low level of Salmonella-specific maternal antibodies at the beginning of the nursery period suggested it was a period of high risk of infection. Resistance to 3rd- and 4th-generation cephalosporins was detected in piglet isolates although the piglets never received antibiotics, indicating they could be vectors of antimicrobial resistance. The same Salmonella clones were detected in piglet and GDU isolates, suggesting that infected piglets play a significant role in the infection of gilts and consequently of finishing pigs in the case of production farms. The control of Salmonella infection in nursery piglets may decrease the risk of abattoir and carcass contamination.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Salmonella, salmonellosis

Research – New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn

Posted on January 31, 2021 by | Leave a comment

Wiley Online

Commercial application of infrared (IR) heat has been hampered by a lack of readily available data adaptable to high‐throughput (HT) drying requirements in the grain processing industry. This study evaluated the effectiveness of a continuous flow IR heating system to simultaneously dry and decontaminate corn over various drying bed thicknesses (1.5, 2.7, and 4.5 cm). Additionally, impacts of intermediate tempering treatment and variation of IR emitter angle (zero [E‐0] and 30 [E‐30] degrees) on drying and decontamination of the corn were determined. Although IR heating was able to dry and decontaminate corn at the initial moisture content (MC) of ≈21% wet basis (w.b.), moisture removal was most effective at the least bed thickness (1.5 cm). At 1.5 cm bed thickness, a safe storage MC (<14%) was achieved after 15 min of IR heating. At all the bed thicknesses, IR heating with intermediate tempering resulted in higher fungal inactivation than IR heating without tempering. Infrared heating of corn at 1.5 cm bed thickness plus tempering resulted in a total fungal count (TFC) reduction of 3.1 and 4.6 log CFU/g using IR emitters at E‐30 and E‐0° angles, respectively. However, increasing the bed thickness to 2.7 cm resulted in a TFC reduction of 4.8 and 4.6 log CFU/g using E‐30 and E‐0, respectively. Infrared heating using E‐0, compared to using E‐30, accelerated TFC reduction when corn samples were dried at 1.5 cm bed thickness. These results could help guide the design of HT corn drying and decontamination systems.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, fungi, microbial contamination, Microbiology, mold, Mold Toxin, Mould Toxin, Moulds, Research

Research – Evaluation of a test method to detect hepatitis A virus in salted shellfish

Posted on January 30, 2021 by | Leave a comment

Wiley Online

Contaminated salted shellfish were a suspected cause of the 2019 hepatitis A outbreak in Korea; however, no virus was detected in the shellfish by the virus detection tests used. In this study, we investigated the shortcomings of these detection tests for identifying hepatitis A virus in salted shellfish to serve as a guide for improvement of these tests. Salted shellfish were washed and desalted before collecting the mid‐guts for testing. For verification of the method, the mid‐guts were first inoculated with norovirus and then RT‐qPCR was performed to determine the presence of norovirus genes. The norovirus gene was amplified normally along with an internal positive control; however, when the nucleic acid was extracted to be concentrated, gene amplification was inhibited. Since NaCl was the suspected contaminant, RT‐qPCR was then performed on samples that had been desalinated for 2 days, and hepatitis A virus genes were successfully detected. Gene amplification enabled analyzing the relationship between patients in the outbreak and the distributed salted shellfish. To detect viral contamination in salted and fermented specimens such as salted shellfish, it is imperative to extract the mid‐gut intestinal tract and remove any PCR inhibitors (e.g., excess salt). In this study, desalting salted shellfish using sterile distilled water before harvesting the mid‐gut was effective in facilitating hepatitis A detection. Development of future test methods requires accurately determining the effect of PCR inhibitors through the incorporation of an IPC in genetic detection tests.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Virus, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Shellfish, Virus