A recent study emerged from Penn State University about multispecies biofilms that provide Listeria monocytogenes with a strategy against sanitizers.1 This study brings much-needed attention to a persistent problem in the food safety community. Here, I provide several comments on this topic. (see link above)
What is Biofilm? Understanding Structure and Function
Validated alternative test methodologies may be used in place of culture-based methods recommended for environmental monitoring programs (EMPs) for Listeria in food production facilities. In order to help guide decisions on which testing method to use to simplify Listeria EMP implementation in food production facilities, alternative methods were compared to the culture-based method in actual EMPs for Listeria. Seventy-two samples collected from two facilities of souzai production businesses that use meat and meat products as ingredients, one facility of processed meat product production business, and one facility of processed meat product and souzai production business were applied to EMPs for Listeria using the culture-based method, 3MTM Molecular Detection System (MDS), and InSite L. mono Glo (InSite). The kappa coefficient in MDS was 0.65 for Listeria monocytogenes and 0.74 for Listeria spp., both of which were deemed substantial compared with the culture-based method. The kappa coefficient in InSite was −0.01 for L. monocytogenes and 0.50 for Listeria spp., which indicated poor and moderate reproducibility, respectively. When the medium of InSite was smeared on agar medium, 7 of the 19 samples tested positive only for Listeria spp. (negative for L. monocytogenes) but L. monocytogenes was cultured, indicating that the sensitivity of detecting L. monocytogenes via fluorescence may be low. MDS was considered a useful alternative for both L. monocytogenes and Listeria spp. as targets, and InSite was not possible as a substitute for detecting L. monocytogenes; however, it is considered a helpful alternative method for detecting Listeria spp. EMPs for Listeria often target Listeria spp. as an indicator of L. monocytogenes. The alternative methods studied in this study are rapid, simple, and useful in EMPs for Listeria. However, the data in this study were a comparatively small sample set and impacted by variability, so more robust comparisons are desirable in the future.
The comprehensive analysis of the Listeria monocytogenes Infections Treatment Market has been released, revealing vital insights into this burgeoning industry. Expected to grow from a robust $4.52 billion in 2023 to an estimated $5.86 billion by 2028, the market witnesses a remarkable compound annual growth rate (CAGR) of 5.1%. Incremental market growth signals responsive advancements in the face of food safety challenges and healthcare sector development.
Recent data underscores an increase in foodborne illnesses, particularly incidents involving Listeria monocytogenes. This pathogen is known for causing significant health concerns, including meningitis and gastrointestinal infections, especially in at-risk individuals. Reflective of the market’s growth, healthcare authorities and industry players are engaging more effectively to protect public health with both preventative and therapeutic measures.
Key market drivers include the globalization of food supply chains, intensified research in antimicrobial treatments, and improving diagnostic technologies. Heightened regulatory oversight and education programs further contribute to a proactive approach towards mitigating Listeria infection risks.
A recent report from the Food and Drug Administration has found that a sheep farm was likely a contributing factor in the contamination of onions.
The finding came when investigators searched for the cause of a 2020 outbreak of Salmonella Newport foodborne infections associated with red onions from the Southern San Joaquin Valley and Imperial Valley in California.
“The outbreak, which caused 1,127 reported domestic illnesses and 515 reported Canadian cases, is the largest Salmonella outbreak in over a decade,” according to the research report. “This outbreak is also remarkable because the food vehicle, whole red onions, is a raw agricultural commodity that had not been previously associated with a foodborne illness outbreak.”
The laboratory inoculation techniques should ideally mimic the real-life environment to reliably estimate the decimal reduction time (D-value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D-value of Salmonella in black pepper powder. Whole black peppercorns were either inoculated prior to grinding (pre-grinding procedure) or ground and then inoculated (post-grinding procedure). The ground black pepper was thermally treated at 80°C for 0-30 min. The D80°C values of Salmonella inoculated by pre-grinding and post-grinding procedures were 5.5 ± 0.8 and 3.9± 0.3, respectively. Salmonella and E. faecium were significantly (p⟨0.05) more thermally resistant in ground black pepper when inoculated pre- rather than post-grinding. Therefore, inoculation protocol must be considered by spice industries while validating the pasteurization process. E. faecium is a suitable surrogate for Salmonella because of its higher decimal reduction time for both inoculation methods.
Abstract
Medium-rare or medium-done ground beef patties are associated with the risk of
microbiological contamination, especially from Shiga toxin-producing Escherichia coli
(STEC) bacteria, which can cause gastrointestinal infections. The objective of this risk
assessment was to evaluate the food poisoning risk associated with medium-done
ground beef patties made from Finnish beef and served in foodservice establishments.
Simultaneously, the Finnish Food Authority’s recommendation for preparing medium
ground beef patties was assessed. The recommendation includes, among other things, the
removal of surfaces from the meat before grinding it into ground beef in the kitchen of food
service establishments.
The risk assessment used an application based on a Bayesian statistical model. The data
included information collected from the Finnish Food Authority’s registers and a survey
conducted as part of the project for foodservice establishments. To evaluate the Finnish
Food Authority’s recommendation, a study was conducted to determine how STEC bacteria
are transferred from the surface of experimentally contaminated roast beef to the inner
parts of the meat when the surfaces are removed.
The risk of the population getting sick was greatly influenced by the proportion of ground
beef patties served medium and how hot the patties were heated. In a situation where
approximately a tenth of the patties were cooked medium (internal temperature 55°C),
there would be 100 illnesses per 100,000 residents in Finland per year. Surface removal as a
risk management measure only worked in those experiments with roasts when the level of
contamination was low. Even then, some of the tested roasts still had STEC bacteria.
Posted in Food Microbiology Research, Research, Shigatoxin, STEC, STEC E.coli
This study investigated the impact of incorporating gas [air, carbon dioxide (CO2), and nitrogen (N2)] UFB on the potency of chlorine (Cl2; 50, 100, and 200 ppm) and peracetic acid (PAA; 20, 40, and 80 ppm) antimicrobial (AM) solutions against fresh (3 days) and aged (30 days) E. coli O157:H7 biofilms on polypropylene, silicone, and stainless-steel surfaces. The biofilms were statically grown on polypropylene, silicone, and stainless-steel coupons (7.62 × 2.54 cm) at 25°C for 3 or 30 days by immersing in a 3-strain cocktail of E. coli. The incorporation of air, CO2, and N2 UFB in AM solutions resulted in significantly increased log reductions (2.1–3.7 logs) in fresh and aged E. coli biofilms on all surfaces compared to solutions without UFB, except for N2 UFB on aged stainless-steel biofilms and air UFB on aged polypropylene biofilms, which resulted in similar log reductions as solutions without UFB (1.5–2.1 logs).
Brand : BEPPINO OCCELLI
Name : CASTELMAGNO DOP
Reason for reporting : Recall due to microbiological risk
Publication date : 14 February 2024
Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, STEC, STEC E.coli
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