Category Archives: Food Microbiology Research

Research Dry-surface foodborne pathogens under scrutiny at Purdue

Posted on October 28, 2023 by | Leave a comment

Purdue Edu

Maintaining sanitary conditions without using water presents special challenges

WEST LAFAYETTE, Ind. – During 2021 and 2022, national news reported on four infants being hospitalized and two dying after consuming infant formula tainted with Cronobacter sakazakii. The reports sparked the prolonged shutdown of a production plant that produced large quantities of the formula, leading to a monthslong nationwide shortage of infant formula.

The incident motivated Purdue University’s Haley Oliver to launch a project to improve the safety of low-moisture food-processing facilities. Oliver, a professor of food science, will collaborate with Old Dominion University’s Rishi Drolia on the project, which will target the C. sakazakii pathogen.

“It was a massive-scale food safety challenge that led to a food security challenge,” Oliver said.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Research – Combining Whole Genome Sequencing Data from Human and Non-Human Sources: Tackling Listeria monocytogenes Outbreaks

Posted on October 28, 2023 by | Leave a comment

MDPI

Abstract

Listeria monocytogenes (Lm) is ubiquitous in nature and known for its ability to contaminate foods during production processes. Near real-time monitoring of whole genome sequences from food and human isolates, complemented with epidemiological data, has been used in the Netherlands since 2019 to increase the speed and success rate of source finding in the case of (active) clusters. Nine clusters with 4 to 19 human cases investigated between January 2019 and May 2023 are described. Fish production sites were most often linked to outbreaks of listeriosis (six clusters), though other types of food businesses can face similar Lm problems, as the production processes and procedures determine risk. The results showed that low levels of Lm in food samples can still be linked to disease. Therefore, the investigation of a cluster of cases and deployment of the precautionary principle helps to focus on safe food and to prevent further cases. Good practice of environmental monitoring within a food business allows early detection of potential issues with food safety and helps food businesses to take appropriate measures such as cleaning to prevent regrowth of Lm and thus future outbreaks.

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Posted in food bourne outbreak, Food Microbiology Research, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Research

Research – The Rapid Detection of Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus via Polymerase Chain Reaction Combined with Magnetic Beads and Capillary Electrophoresis

Posted on October 28, 2023 by | Leave a comment

MDPI

Abstract

Food safety concerns regarding foodborne pathogen contamination have gained global attention due to its significant implications. In this study, we developed a detection system utilizing a PCR array combined with an automated magnetic bead-based system and CE technology to enable the detection of three foodborne pathogens, namely Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The results showed that our developed method could detect these pathogens at concentrations as low as 7.3 × 101, 6.7 × 102, and 6.9 × 102 cfu/mL, respectively, in the broth samples. In chicken samples, the limit of detection for these pathogens was 3.1 × 104, 3.5 × 103, and 3.9 × 102 cfu/g, respectively. The detection of these pathogens was accomplished without the necessity for sample enrichment, and the entire protocols, from sample preparation to amplicon analysis, were completed in approximately 3.5 h. Regarding the impact of the extraction method on detection capability, our study observed that an automated DNA extraction system based on the magnetic bead method demonstrated a 10-fold improvement or, at the very least, yielded similar results compared to the column-based method. These findings demonstrated that our developed model is effective in detecting low levels of these pathogens in the samples analyzed in this study. The PCR-CE method developed in this study may help monitor food safety in the future. It may also be extended to identify other foodborne pathogens across a wide range of food samples.

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Posted in Food Microbiology Research, Food Technology, Research, Salmonella, Technology

USA – Outbreak Investigation of Listeria: Ice Cream (August 2023)

Posted on October 27, 2023 by | Leave a comment

FDA

Product 

  • The Ice Cream House has voluntarily recalled all dairy and non-dairy products with the Ice Cream House logo. Recalled products include dairy and non-dairy (parve):
  • Real Kosher Ice Cream has voluntarily recalled all flavors of Soft Serve On The Go 8-oz ice cream cups 

Additional recall information is available on the recall notices above.

Stores Affected

  • Ice Cream House products: Recalled products with the Ice Cream House brand were sold at the Ice Cream House storefront in Brooklyn, NY and at retail supermarkets in NJ, NY, OH.
  • Real Kosher Ice Cream Soft Serve On The Go cups: Recalled products were sold to multiple retailers in CA, CO, CT, DC, DE, FL, IL, MA, MD, MI, MN, NC, NH, NJ, NY, OH, OR, PA, VA, WV.

Status

Ended

Recommendation

  • This outbreak appears to be over; however, consumers should check their freezers for recalled ice cream and non-dairy [parve] frozen dessert products and should throw the recalled product away. Options to return recalled product can be found in the recall notice from Real Kosher Ice Cream and Ice Cream House.
  • Consumers, restaurants, and retailers who purchased or received any recalled ice cream products should follow FDA’s safe handling and cleaning advice  and use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. Listeria can survive temperatures at or below freezing and can easily spread to other foods and surfaces.
  • Since the recall, the company started placing a label that includes a lot code on their products. If consumers have products in their freezers without a lot code, they should be thrown out.

Recommendation for At-Risk Groups:

  • Listeria is most likely to sicken pregnant people and newborns, adults aged 65 or older, and people with weakened immune systems. Other people can be infected with Listeria, but they rarely become seriously ill.
  • Pregnant people typically experience only fever, fatigue, and muscle aches. However, Listeria infection during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.
  • Call your healthcare provider right away if you have symptoms of a Listeria infection.

Current Update

October 26, 2023

The FDA and CDC, in collaboration with state and local partners, investigated an outbreak of Listeria monocytogenes infections linked to recalled dairy and non-dairy products with the Ice Cream House logo sold at Ice Cream House and Real Kosher Ice Cream.

FDA and state partners collected several samples at the Ice Cream House facility located in Brooklyn, NY. WGS analysis confirmed that the strain of Listeria monocytogenes found in these samples matches the outbreak strain. As of October 26, 2023, CDC announced that the outbreak is over. CDC reports a total of two illnesses in two states. The last illness onset was in May 2023.

Since the recall, the company has taken corrective actions and is now back in operation. The company started placing a label that includes a lot code on their products. FDA’s investigation is complete.

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Posted in FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria Ice Cream, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Australia – Tempo Foods – Fresh Milk – E.coli

Posted on October 27, 2023 by | Leave a comment

FSANZ

Product information

Tempo Foods is conducting a recall of Fresh Milk. The products have been available for sale at Coles, Woolworths and independent retailers in VIC and NSW​.

Problem

The recall is due to microbial (E. coli) contamination.

Food safety hazard

Food products contaminated with E. coli may cause illness if consumed.​

Country of origin

Australia

What to do​

Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full cash refund.

For further information please contact:

Tempo Foods
+613 95880200

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Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSANZ

Research- Three clusters of Salmonella Enteritidis ST11 infections linked to chicken meat and chicken meat products

Posted on October 26, 2023 by | Leave a comment

EFSA

Abstract

From 1 January–24 October 2023, 335 laboratory-confirmed Salmonella Enteritidis ST11 cases belonging to three distinct microbiological clusters have been reported in 14 EU/EEA countries, the United Kingdom and the United States, affecting all age groups. Most interviewed cases reported consumption of chicken meat, including chicken kebabs. Nine cases in three countries were hospitalised and one case in Austria died, highlighting the potential for severe and fatal infections from this outbreak. Following the food exposure information and the national investigations in 2023, the food safety authorities in Austria, Denmark and Italy investigated 10 food products (six contaminated by Salmonella Enteritidis ST11 cluster 1 and/or cluster 2), seven final producers in Poland and one in Austria. Traceability information revealed that three Salmonella-contaminated kebabs shared a number of Polish food business operators. The trading link of the suspected kebab suggests one or more common source(s)/point(s) of contamination in Austria, Denmark, and Italy. Following the collection of genomic information, the cluster analysis revealed the presence of the outbreak strains in the food chain in multiple European countries. Most positive foods sampled in 2022–2023 with shared epidemiological data originated from Poland. Given the information collected, contaminated chicken kebab and chicken meat are the plausible vehicles of the human infections reported in these three clusters. In the absence of conclusive microbiological evidence and comprehensive traceability, the role of the identified final producers, their meat suppliers, and the possible involvement of other food business operators as sources of the infections could not be confirmed or excluded. Further investigations are needed to identify the root cause of the contamination and the source of infections, which is crucial for prompt implementation of targeted effective control and corrective measures. As the source(s) have not been identified, new cases are likely to occur in this prolonged multi-country outbreak.

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Posted in Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella Poland

Norway – Outbreak of Salmonella infection

Posted on October 26, 2023 by | Leave a comment

Matportalen

The Norwegian Food Safety Authority has been notified by the Norwegian Institute of Public Health about a national outbreak of the gastrointestinal bacterium Salmonella Napoli. So far, infection has been detected in seven people. The source of infection is not known.

An outbreak investigation has been initiated in collaboration between the Norwegian Food Safety Authority, the Norwegian Institute of Public Health, the Veterinary Institute and municipal chief medical officers. It is currently unknown what the source of infection is, but it is common for gastrointestinal bacteria to become infected through food. According to the Norwegian Institute of Public Health, the most common symptoms are diarrhoea, headache, abdominal pain, nausea and possibly fever.

– The Norwegian Food Safety Authority collects information from the sick persons about what they have eaten and what they have been in contact with. It may also be relevant to take samples of food and food packaging, says Anne Mæland, senior advisor in the biological food safety section of the Norwegian Food Safety Authority.

Outbreak investigation takes time and the work is complicated. It is not always possible to find the source of infection in such outbreaks. If a common source of infection from food, animals or the environment is identified, the Norwegian Food Safety Authority will follow up the tracing work along the food chain.

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Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

Finland – Salmonella in Pistachios

Posted on October 25, 2023 by | Leave a comment

Epressi

lidl_pistachio nuts_70g..png

Lidl has announced a recall of salted pistachios. The recall concerns roasted, peeled and salted pistachios of the Alesto brand, sold in green 70 gram bags, with a best before date of  21 May 2024  and batch ID  30035 230825001 .

The salted pistachios with the batch information in question have been sold from August 25 to October 5, 2023 in most of Finland, but not in Pirkanmaa and Varsinais-Suomi stores.

In its announcement, Lidl asks   its customers who bought products with the batch information in question to return the products to a Lidl store, where the price of the product will be refunded.

More information for consumers: Lidl customer service, form on the website kaspalvelu.lidl.fi, 09 424 52 111
More information for the media: Lidl communications, media@lidl.fi , 09 2345 6400

The matter is handled at the Food Agency by special expert Mika Varjonen, tel. 050 38 68 416,  firstname.surname@ruokavirasto.fi .

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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 Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Salmonella

Research – E. coli in milk behind large outbreak in Japan

Posted on October 23, 2023 by | Leave a comment

Food Safety News

Researchers have provided insight into a large outbreak in Japan linked to milk served in schools.

The E. coli outbreak in June 2021 involved more than 1,800 cases from 25 schools, but no deaths were recorded.

The O antigens of most E. coli isolates were untypable (OUT). Although major foodborne toxins and pathogens were not detected, a specific E. coli strain, serotype OUT (OgGp9): H18, was isolated from milk samples related to the outbreak and tested patients. Strains from milk and patient stool samples were identified as the exact clone.

Milk cartons were part of school lunches in June 2021 in Toyama City, Japan. According to the study published in the journal Epidemiology and Infection, Pasteurized milk was produced by the T milk factory.

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Posted in E.coli, food bourne outbreak, Food Microbiology Research, foodborne outbreak, foodbourne outbreak, outbreak, Research

Norovirus tops expert ranking of foodborne viruses

Posted on October 23, 2023 by | Leave a comment

Food Safety News

Experts have named norovirus the leading cause of viral foodborne illness, followed by Hepatitis A and Hepatitis E.

Hepatitis A and E viruses were ranked equally but higher compared to norovirus in terms of clinical severity by scientists at a recent meeting organized by the World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO).

In September, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on viruses in foods took place in Rome, Italy, in response to a request by the Codex Committee on Food Hygiene in 2022.

It focused on food attribution, analytical methods, and indicators. A summary of findings has been published, with the full report available later.

Scientists reviewed the literature on foodborne viruses published since the 2008 JEMRA report on the topic and information submitted in response to a call for data.

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Posted in Food Microbiology Research, Food Virus, Food Virus Death, Norovirus, Norovirus Cruise, Norovirus Oysters, Research, Virus