Category Archives: Food Microbiology Research

Lithuania- More than 450 outbreaks in Lithuania in 2019

Food Safety News

More than 450 outbreaks were recorded in Lithuania this past year, according to the Center for Communicable Diseases and AIDS (ULAC).

ULAC data shows there were 459 outbreaks in 2019 with 1,204 people affected, of which more than half — 805 — were treated in hospitals.

Of these outbreaks, 410 were classed as familial and 49 as widespread. From the latter, 39 were related to children’s educational institutions and five were linked to food businesses.

The largest outbreak with 39 patients was recorded in a childcare facility that spread through contaminated food and because of a lack of proper hygiene.

The most common causes were rotavirus, norovirus, and Salmonella, but more than half could not be identified. Main factors in transmission were lack of hygiene and contaminated food such as chicken and egg products.

Research – Investigations of Possible Multistate Outbreaks of Salmonella, Shiga Toxin–Producing Escherichia coli, and Listeria monocytogenes Infections — United States, 2016

CDC

Problem/Condition: Salmonella, Shiga toxin–producing Escherichia coli (STEC), and Listeria monocytogenes are the leading causes of multistate foodborne disease outbreaks in the United States. Responding to multistate outbreaks quickly and effectively and applying lessons learned about outbreak sources, modes of transmission, and risk factors for infection can prevent additional outbreak-associated illnesses and save lives. This report summarizes the investigations of multistate outbreaks and possible outbreaks of Salmonella, STEC, and L. monocytogenes infections coordinated by CDC during the 2016 reporting period.

Period Covered: 2016. An investigation was considered to have occurred in 2016 if it began during 2016 and ended on or before March 31, 2017, or if it began before January 1, 2016, and ended during March 31, 2016–March 31, 2017.

Description of System: CDC maintains a database of investigations of possible multistate foodborne and animal-contact outbreaks caused by Salmonella, STEC, and L. monocytogenes. Data were collected by local, state, and federal investigators during the detection, investigation and response, and control phases of the outbreak investigations. Additional data sources used for this report included PulseNet, the national molecular subtyping network based on isolates uploaded by local, state, and federal laboratories, and the Foodborne Disease Outbreak Surveillance System (FDOSS), which collects information from state, local, and territorial health departments and federal agencies about single-state and multistate foodborne disease outbreaks in the United States. Multistate outbreaks reported to FDOSS were linked using a unique outbreak identifier to obtain food category information when a confirmed or suspected food source was identified. Food categories were determined and assigned in FDOSS according to a classification scheme developed by CDC, the Food and Drug Administration (FDA), and the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) in the Interagency Food Safety Analytics Collaboration.

A possible multistate outbreak was determined by expert judgment to be an outbreak if supporting data (e.g., temporal, geographic, demographic, dietary, travel, or food history) suggested a common source. A solved outbreak was an outbreak for which a specific kind of food or animal was implicated (i.e., confirmed or suspected) as the source. Outbreak-level variables included number of illnesses, hospitalizations, cases of hemolytic uremic syndrome (HUS), and deaths; the number of states with illnesses; date of isolation for the earliest and last cases; demographic data describing patients associated with a possible outbreak (e.g., age, sex, and state of residence); the types of data collected (i.e., epidemiologic, traceback, or laboratory); the outbreak source, mode of transmission, and exposure location; the name or brand of the source; whether the source was suspected or confirmed; whether a food was imported into the United States; the types of regulatory agencies involved; whether regulatory action was taken (and what type of action); whether an outbreak was publicly announced by CDC via website posting; beginning and end date of the investigation; and general comments about the investigation. The number of illnesses, hospitalizations, cases of HUS, and deaths were characterized by transmission mode, pathogen, outcome (i.e., unsolved, solved with suspected source, or solved with confirmed source), source, and food or animal category.

Results: During the 2016 reporting period, 230 possible multistate outbreaks were detected and 174 were investigated. A median of 24 possible outbreaks was under investigation per week, and investigations were open for a median of 37 days. Of these 174 possible outbreaks investigated, 56 were excluded from this analysis because they occurred in a single state, were linked to international travel, or were pseudo-outbreaks (e.g., a group of similar isolates resulting from laboratory media contamination rather than infection in patients). Of the remaining 118 possible multistate outbreaks, 50 were determined to be outbreaks and 39 were solved (18 with a confirmed food source, 10 with a suspected food source, 10 with a confirmed animal source, and one with a suspected animal source). Sprouts were the most commonly implicated food category in solved multistate foodborne outbreaks (five). Chicken was the source of the most foodborne outbreak-related illnesses (134). Three outbreaks involved novel food–pathogen pairs: flour and STEC, frozen vegetables and L. monocytogenes, and bagged salad and L. monocytogenes. Eleven outbreaks were attributed to contact with animals (10 attributed to contact with backyard poultry and one to small turtles). Thirteen of 18 multistate foodborne disease outbreaks with confirmed sources resulted in product action, including 10 outbreaks with recalls, two with market withdrawals, and one with an FSIS public health alert. Twenty outbreaks, including 11 foodborne and nine animal-contact outbreaks, were announced to the public by CDC via its website, Facebook, and Twitter. These announcements resulted in approximately 910,000 webpage views, 55,000 likes, 66,000 shares, and 5,800 retweets.

Interpretation: During the 2016 reporting period, investigations of possible multistate outbreaks occurred frequently, were resource intensive, and required a median of 37 days of investigation. Fewer than half (42%) of the 118 possible outbreaks investigated were determined to have sufficient data to meet the definition of a multistate outbreak. Moreover, of the 50 outbreaks with sufficient data, approximately three fourths were solved.

Public Health Action: Close collaboration among CDC, FDA, FSIS and state and local health and agriculture partners is central to successful outbreak investigations. Identification of novel outbreak sources and trends in sources provides insights into gaps in food safety and safe handling of animals, which helps focus prevention strategies. Summarizing investigations of possible multistate outbreaks can provide insights into the investigative process, improve future investigations, and help prevent illnesses. Although identifying and investigating possible multistate outbreaks require substantial resources and investment in public health infrastructure, they are important in determining outbreak sources and implementing prevention and control measures.

Netherlands – Netherlands records more than 700 outbreaks in 2019

Food Safety News

More than 700 food-related outbreaks were reported in the Netherlands in both 2018 and 2019.

In 2018, 756 foodborne outbreaks with 2,805 illnesses were recorded and in this past year 735 outbreaks with 3,058 illnesses were reported. The number of outbreaks went up from 2017 but illnesses declined.

The data comes from an overview by the National Institute for Public Health and the Environment (RIVM) of the main zoonoses and their prevalence in the country for the Netherlands Food and Consumer Product Safety Authority (NVWA). It features 2018 and 2019 figures. The NVWA did not report 2018 outbreak data in 2019 because of a technical issue.

Norovirus was the main cause of outbreaks with 16 and 17 in 2018 and 2019, respectively, and most patients in both years with 370 and 375. The number of outbreaks is lower than 2017 but higher than 2016.

Research – Microbiological Survey of Wheat Flour Sold at Retail in Canada, 2018-2019

Journal of Food Protection

Following two O121 STEC outbreaks linked to wheat flour, this study was conducted to gain baseline information on the occurrence of bacterial pathogens and levels of indicator organisms in wheat flour in Canada. A total of 347 pre-packaged wheat flour samples were analyzed for Salmonella spp., Shiga Toxin-Producing Escherichia coli (STEC), Listeria monocytogenes ( L. monocytogenes ) , aerobic colony count (ACC), total coliforms, and generic Escherichia coli ( E. coli ) . Salmonella spp. and O157 STEC were not detected in any of the samples. L. monocytogenes was identified in two samples (0.6%) at levels below the limit of detection (<0.7 log CFU/g). Non-O157 STEC were isolated from six samples (1.7%) and were characterized for the presence of STEC virulence genes: stx 1, stx 2 and subtypes, eae , hlyA, and aggR . One O103:H25 STEC isolate carried virulence genes ( stx 1 a + eae ) that are known to be capable of causing diarrhea and/or bloody diarrhea in humans. Of the five remaining non-O157 STEC isolates, four carried single stx 2a or stx 2c genes and were considered to have the potential of causing diarrhea. The remaining non-O157 STEC isolate ( stx 2 ), while not a priority non-O157 STEC was not available for sequencing and thus its potential to cause illness is unknown. ACC, total coliforms, and generic E. coli were detected   in 98.8%, 72.6% and 0.6% of the flour samples. The mean counts of ACC were greater in whole-wheat flour as compared to the other flour types tested ( p <0.001). The results of this study suggest that the occurrence of O157 STEC and Salmonella  is low, but the occurrence of non-O157 STEC in wheat flour with the potential to cause human illness of diarrhea is relatively common. Therefore, the consumption of raw flour could increase the likelihood of STEC infections. Further research is merited for potential risk mitigation strategies within the food production system and with consumers.

Research – UVC and Foodborne Pathogens

Recently Heard

It really works when UVC runs. When used properly, it can kill up to 99 percent of pathogens. This is why UVC treatment has been used for sterilizing equipment in clinical and laboratory settings for many years. It’s only in the last few years that UVC has started to take off for personal use, especially given the current COVID-19 pandemic.

But in various contexts, there are a lot of legitimate questions and concerns about the safety of using UVC disinfection. And so rightfully. UVC is an exceptionally strong form of ultraviolet radiation that, when not used correctly, can be dangerous to humans. We are almost never exposed to these high-frequency light waves because almost all the UVC emitted by the sun is blocked by the atmosphere. However, in mere minutes, exposure to artificial UVC light can cause sunburn.

Research – Microbial analysis and factors associated with contamination of ready-to-eat chili pepper sauce in Buea municipality, Cameroon

AJFS

Chili peppers sauce is a dietary complement largely consumed in Cameroon. It is consumed in a powder or wet (pepper sauce) form or directly introduced into cooked food. In this study, the microbiological quality of chili pepper sauce used as food complement in the Buea municipality was assessed. The study was an observational and cross-sectional study involving 70 chili pepper sauce samples from food vendors. The samples were cultured on Salmonella-Shigella agar, violet red bile agar, plate count agar and the colonies isolated were enumerated and identified using the Enterosystem 18R. Factors associated with microbial count were identified using a multiple linear regression model. Bacteria isolate from chili pepper sauce were mainly Entrobacter cloacae (31.57%), Citrobacter freundii (15.78%) and Klebsiella pneumonia (15.78%) and other Enterococcal speciesFactors associated with bacteria count were: age of the vendor, number of customers served, types of food and food storage conditions (covering, heating, type of storage containers). Chili pepper sauce used as food complement in Buea Municipality were contaminated with Enteric microorganisms and may represents a potential public health hazard to consumers. The presence of these microorganisms from chilli pepper sauce could result from poor handling.

Research – A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder

Journal of Food Protection

Different methods for determining the thermal inactivation kinetics of microorganisms could result in discrepancies of the resulting thermal resistance values. This study determined the thermal resistance of Salmonella in whole milk powder using three methods (Thermal death time (TDT) disk in water bath, pouches in water bath, and TDT Sandwich). Samples from three separate production lots of whole milk powder were inoculated with a five strain Salmonella cocktail and equilibrated to 0.20 a w . The samples were then subjected to three isothermal treatment methods at 75, 80, or 85 °C. Samples were taken out at six timepoints and enumerated for survivors. The inactivation data were fitted to two consolidated models consisting of two primary models (log-linear and Weibull) and one secondary model (Bigelow). Normality testing indicated that all the model parameters were normally distributed. None of the model parameters for both consolidated models were significantly different (α=0.05). The amount of inactivation during the come-up time phase was also not significantly different among the methods (α=0.05). In terms of magnitude, however, the TDT Sandwich showed less inactivation during the come-up time phase and overall less variation in model parameters. The survivor data from all three methods were combined and fitted to both consolidated models, with the Weibull having lower root mean square error and a better fit according to corrected Akaike’s Information Criterion. These results suggest that the three thermal treatment methods are not significantly different from each other and are interchangeable, at least in the case of Salmonella in whole milk powder. Comparisons with more methods, other microorganisms, and larger varieties of food products using the same framework presented in this study could provide guidance for standardizing thermal inactivation kinetics studies for microorganisms in foods.

UK – Investigation – STEC E.coli O157- 2017 Frozen Beef Burgers

Cambridge Press

In November 2017, Public Health England identified an outbreak of Shiga toxin-producing Escherichia coli O157:H7 in England where whole genome sequencing results indicated cases were likely to be linked to a common source, and began investigations.

Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised and four developed haemolytic uraemic syndrome. Frozen beef burgers supplied by a national retailer were identified as the vehicle of the outbreak. Testing of two left-over burger samples obtained from the freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found to be positive for the outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

Sweden – Hit again by increase in Campylobacter

Food Safety News

Campylobacter kswfoodworld

Sweden is once again battling a rise in the number of Campylobacter infections after a temporary decline. A common source related to chicken has been identified.

Since August, the number of people who have contracted campylobacteriosis has been unexpectedly high. The increase in disease was preceded by a greater proportion of broiler flocks with Campylobacter.

Officials warned that higher sickness rates in recent weeks indicates that problems remain.

USA – Outbreak Investigation of E. coli O157:H7: Unknown Food (Fall 2020)

FDA

The FDA and CDC, in collaboration with state and local partners, is investigating illnesses in a third multistate outbreak of E.coli O157:H7 infections this Fall.

On November 6, 2020, the Michigan Department of Agriculture and Rural Development (MDARD) reported that as a part of routine sampling, they collected a product sample of romaine lettuce for testing. The sample tested positive for E. coli O157:H7 and subsequent whole genome sequencing (WGS) analysis determined that the E. coli O157:H7 present in the samples matches the strain that has caused illnesses in this outbreak.

The strain of E. coli found in the Michigan sample is a third distinct strain not genetically related to the strains causing two distinct multi-state outbreaks of Shiga-toxin producing E. coli O157:H7 (STEC) that FDA and CDC announced on October 28, 2020. At this time, a specific food has not been linked to either of those outbreaks.

On November 6, 2020, Tanimura & Antle, Inc. recalled packaged single head romaine lettuce with a pack date of 10/15/2020 or 10/16/2020 due to possible contamination with E. coli O157:H7. The firm recalled this product based on test results from a product sample collected and analyzed by MDARD before the WGS analysis showing the match to the outbreak strain was completed.

FDA and state partners are working with the firm to determine if additional romaine should be recalled.

At this time, there is not enough epidemiologic and traceback evidence to determine if ill people in this outbreak were exposed to romaine lettuce from Tanimura & Antle, Inc. Additional information will be provided as it becomes available.

Recommendation

Consumers, restaurants, and retailers, should not eat, sell, or serve Tanimura & Antle, Inc. brand packaged single head romaine lettuce with a pack date of 10/15/2020 or 10/16/2020.