Category Archives: Food Microbiology Research

Research – Norway – Norway looks at Campylobacter risk factors in broilers

Posted on October 1, 2019 by | Leave a comment

Food Safety News

 

A study on Campylobacter in Norwegian broiler flocks older than 50 days at slaughter has indicated age and outdoor access are important risk factors.

The research work in 2018 shows that 43.3 percent of flocks tested positive for Campylobacter jejuni when sampled at slaughter. Broilers more than 50 days of age at slaughter were last included in a surveillance program in 2006.

Campylobacter jejuni was the only species detected. Birds from a slaughterhouse with the oldest flocks had the highest prevalence of Campylobacter at 87.5 percent, or 21 of 24 flocks positive. They also had outdoor access.

Those from a slaughterhouse with the youngest flocks did not have outdoor access and had the lowest prevalence at 22.2 percent, or four of 18 flocks positive for Campylobacter.

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Posted in Campylobacter, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, Research, Uncategorized

Research – Determination of Histamine in Japanese Spanish Mackerel (Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning

Posted on September 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

An incident of foodborne poisoning causing illness in seven victims due to ingestion of fried Japanese Spanish mackerel (JS mackerel; Scomberomorus niphonius) meat occurred in September 2014 in Hualien County, eastern Taiwan. Of the two suspected fish meats, one raw sample contained 3,318 ppm of histamine and one fried sample contained 1,906 ppm of histamine, levels which are greater than the potential hazard action level (500 ppm) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. In addition, five histamine-producing bacterial strains isolated from suspected raw fish samples, capable of producing 152 to 1,020 ppm of histamine in Trypticase soy broth supplemented with 1.0% l-histidine, were identified as Hafnia alvei (one strain), Enterobacter aerogenes (two strains), Raoultella ornithinolytica (one strain), and Morganella morganii (one strain) by 16S rDNA sequencing with PCR amplification. Moreover, 12 raw fish samples and 39 fried fish samples from retail stores were collected and tested to determine the occurrence of histamine. Two of 12 commercial raw fish samples (16.7%) had histamine levels greater than the U.S. Food and Drug Administration guideline for decomposition of 50 ppm for scombroid fish or product or a combination of both. To our knowledge, this is the first report in Taiwan to demonstrate that the JS mackerel meat products could cause histamine intoxication.

HIGHLIGHTS

  • To our knowledge, this is the first report in Taiwan that JS mackerel causes histamine intoxication.

  • High histamine (>1,900 ppm) content found in both suspected fish samples.

  • Four prolific histamine-forming isolates produce >541 ppm of histamine in TSBH.

  • Higher levels of histamine, APC, TVBN, and coliforms found in some commercial fish samples.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research, Uncategorized

Research – Your energy-efficient washing machine could be harbouring pathogens

Posted on September 30, 2019 by | Leave a comment

Science Daily 

For the first time ever, investigators have identified a washing machine as a reservoir of multidrug-resistant pathogens. The pathogens, a single clone of Klebsiella oxytoca, were transmitted repeatedly to newborns in a neonatal intensive care unit at a German children’s hospital. The transmission was stopped only when the washing machine was removed from the hospital. The research is published this week in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, Klebsiella, microbial contamination, Microbiology, Research, Technology, Uncategorized

Research – Effectiveness of Food Handler Training and Education Interventions: A Systematic Review and Meta-Analysis

Posted on September 30, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Improper food handling among those working in retail and food service settings is a frequent contributor to foodborne illness outbreaks. Food safety training and education interventions are important strategies to improve the behaviors and behavioral precursors (e.g., knowledge and attitudes) of food handlers in these settings. We conducted a comprehensive systematic review to identify, characterize, and synthesize global studies in this area to determine the overall effectiveness of these interventions. The review focused on experimental studies with an independent control group. Review methods included structured search strategy, relevance screening of identified abstracts, characterization of relevant articles, risk of bias assessment, data extraction, meta-analysis of intervention effectiveness for four outcome categories (attitudes, knowledge, behavior, and food premise inspection scores), and a quality of evidence assessment. We identified 18 relevant randomized controlled trials (RCTs) and 29 nonrandomized trials. Among RCTs, 25 (64%) unique outcomes were rated as high risk of bias, primarily owing to concerns about outcome measurement methods, while 45 (98%) nonrandomized trial outcomes were rated as serious risk of bias, primarily because of concerns about confounding bias. High confidence was identified for the effect of training and education interventions to improve food handler knowledge outcomes in eight RCT studies (standardized mean difference = 0.92; 95% confidence interval: 0.03, 1.81; I2 = 86%). For all other outcomes, no significant effect was identified. In contrast, nonrandomized trials identified a statistically significant positive intervention effect for all outcome types, but confidence in these findings was very low due to possible confounding and other biases. Results indicate that food safety training and education interventions are effective to improve food handler knowledge, but more evidence is needed on strategies to improve behavior change.

HIGHLIGHTS

  • Food safety training and education interventions improve food handler knowledge.

  • There is low confidence that these interventions improve other food safety outcomes.

  • Risks of bias were present for most study outcomes.

  • Further research is needed on strategies that can change food handler behaviors.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Microbiology, Research, Uncategorized

USA – Whole Genome Sequencing Solves Cake Mix Salmonella Outbreak

Posted on September 29, 2019 by | Leave a comment

Food Poisoning Bulletin

For the first time, whole genome sequencing solved a Salmonella outbreak associated with cake mix, according to a study published in the Center For Disease Control and Prevention’s Weekly Morbidity and Mortality Report. This cake mix Salmonella outbreak was associated with Duncan Hines products.

Whole Genome Sequencing Solves Cake Mix Salmonella Outbreak

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Safety, Food Testing, foodborne outbreak, foodbourne outbreak, Research, Salmonella, Uncategorized, WGS

Research -Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds

Posted on September 29, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

The interactive effects of mild heat and gaseous chlorine dioxide (ClO2) on populations of Salmonella on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Salmonella Typhimurium, were treated with three concentrations of ClO2 at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO2 during treatments were measured, and populations of Salmonella were determined following treatments. Results demonstrated that ClO2 at concentrations of more than 4 mg/L and ambient temperature only reduced populations of Salmonella by 1.46 log CFU/g. With increasing treatment temperature, the efficacy of gaseous ClO2 increased. At 55 and 60°C, >1 mg/L ClO2, and a 4-h treatment time, >4 log CFU/g Salmonella was inactivated. Reductions greater than 4 log of the bacterium by gaseous ClO2 at 55°C were confirmed using a three-strain cocktail of pathogenic Salmonella. Overall, results demonstrated that mild heating is necessary for gaseous ClO2 to achieve more than 4 log CFU/g inactivation of Salmonella on almonds.

HIGHLIGHTS

  • ClO2 applied at ambient temperature achieves less than 2-log reductions of Salmonella.

  • Mild heat and ClO2 have a synergistic effect on the reduction of Salmonella.

  • Surrogate Salmonella Typhimurium and pathogenic Salmonella behave similarly to ClO2 and heat.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Salmonella, Technology, Uncategorized

Research – Pathogens removed from cows’ drinking water

Posted on September 28, 2019 by | Leave a comment

Dairy Global

Successful trials to remove potentially harmful pathogens, Clostridium perfringens, from drinking water given to cows have received funding for further research after first trials found it increased calf health and size and reduced the need for antibiotic treatment.

“The trials show great promise for the agricultural sector in the UK with potential for farmers to deliver healthier calves with a reduced requirement for antibiotic treatment and ultimately higher yields and increased profitability from their dairy herd,” said Ian Tremain, agriculture innovation manager at Bridgwater & Taunton College.

WET Group, which supplied the technology used to clean the borehole water commonly mixed with artificial nutrition feed and then fed to cows, worked with the Agriculture Innovation Centre at Bridgwater & Taunton College on the year-long trial on cows, and has decided to fund further trials in order to expand on initial findings. The final phase of the trials, which will see the introduction of WET Group’s upgraded mineral enhanced Guided Enhanced Membrane (GEM) system is due to commence in October 2019.

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Posted in Food Microbiology Research, microbial contamination, Microbiology, Research, Uncategorized, water microbiology

Research – Effect of Tartary Buckwheat Peptides on Shelf Life of Tilapia (Oreochromis niloticus) Fillets

Posted on September 28, 2019 by | Leave a comment

Journal of Food Protection

ABSTRACT

Tartary buckwheat peptides (TBPs), produced from tartary buckwheat through solid-state fermentation, were used as a dip treatment solution to preserve tilapia fillets. Fillets were dip treated with different concentrations of TBPs (0.5, 1, and 2% [v/v]) and stored at 4°C for 12 days. The effect of TBPs on thiobarbituric acid, total volatile base nitrogen, surface color, texture profile analysis, total viable counts, and changes in sensory properties of tilapia fillets during storage was investigated. Compared with the control group, the groups treated with TBPs displayed reduced rates of quality deterioration in physicochemical, bacteriological, and sensory characteristics. Based on total volatile base nitrogen content, total viable counts, and sensory scores, the shelf life of control tilapia fillets was 4 days and that for TBP-treated fillets was 8 days, twice as long as that of the control group. Thus, TBPs can be used as preservatives to maintain the quality and extend the shelf life of tilapia fillets stored at 4°C.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized

Ireland – Sushi Production and Outlets Cause for Concern – Audit Published

Posted on September 27, 2019 by | Leave a comment

FSAI

The Food Safety Authority of Ireland (FSAI) today released the findings of a targeted audit that shows an unacceptable level of non-compliance by sushi production and processing facilities in Ireland. The audit of sushi manufacturers, restaurants and takeaway outlets revealed 76 breaches of food safety regulations, with some 90% of the businesses audited not having adequate controls in place to safeguard human health. All food businesses are legally obliged to have robust food safety control systems in place, however of the 11 premises audited, only one premises had no breaches of food safety and hygiene legislation. The audit was undertaken due to a reported 80% increase in the number of restaurants offering sushi since 2018. To coincide with the audit being published today, the FSAI has produced new advice on the safe production of sushi to assist sushi producers to comply with the law and the advice is available on: https://www.fsai.ie/faq/safe_production_sushi.html

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Research, Uncategorized

Dubai – Dubai closes restaurant after Salmonella outbreak poisons 15 people

Posted on September 27, 2019 by | Leave a comment

Arabian Business Salmonella Eggs Food Poisoning Food Safety

The Food Safety Department (FSD) ordered the outlet to close and held its chef and person-in-charge (PIC) of food safety responsible for the infection that caused the outbreak, the municipality told Gulf News.

The FSD has downgraded the food safety rating of the outlet and revoked its PIC certificate.

The American food outlet in a Jumeirah mall will be under close monitoring for the next six months and will only be allowed to reopen after taking precautionary safety measures.

The 15 poisoned diners, including a child, were hospitalised with symptoms such as diarrohea, fever and vomiting.

The FSD team traced the infection to raw eggs used in hollandaise sauce, officials said.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized