Category Archives: Food Microbiology

France – GOAT CHEESE – STEC E.coli

Posted on October 30, 2023 by KSW | Leave a comment

Product category Food
Product subcategory Milk and dairy products
Product brand name Prairie Farm
Model names or references Faisselles, small fresh rounds, fresh salted, fresh ash, Selles sur Cher AOP, pyramids, logs, logs
Product identification

Batch Date

Lot renneted on 09/10/2023

Lot renneted on 11/10/2023 including a cheese with DLC Use-by date 10/21/2023

Lot renneted on 10/16/2023
Packaging Paper packaging
Start/end date of marketing From 10/13/2023 to 10/20/2023
Storage temperature Product to keep in the refrigerator
Geographical sales area Sale on Parisian markets: St Charles, Antwerp, Charonne
Distributors Direct sales on Parisian markets: St Charles, Antwerp, Charonne

Batch	Date
Lot renneted on 09/10/2023
Lot renneted on 11/10/2023 including a cheese with DLC	Use-by date 10/21/2023
Lot renneted on 10/16/2023

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, 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

Italy – SALAMINO TASTY PS -Salmonella

Posted on October 30, 2023 by KSW | Leave a comment

Salute

Brand : SAN BONO SRL (IT 629 L CE)

Name : SALAMINO TASTY PS

Reason for reporting : Recall due to microbiological risk

Publication date : 27 October 2023

Documentation

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Research – Haemolytic uraemic syndrome in children England, Wales, Northern Ireland, and Ireland: A prospective cohort study

Posted on October 29, 2023 by KSW | Leave a comment

Cambridge Org

Abstract

Haemolytic uraemic syndrome (HUS) caused by infection with Shiga toxin-producing Escherichia coli (STEC) is a relatively rare but potentially fatal multisystem syndrome clinically characterised by acute kidney injury. This study aimed to provide robust estimates of paediatric HUS incidence in England, Wales, Northern Ireland, and the Republic of Ireland by using data linkage and case reconciliation with existing surveillance systems, and to describe the characteristics of the condition. Between 2011 and 2014, 288 HUS patients were included in the study, of which 256 (89.5%) were diagnosed as typical HUS. The crude incidence of paediatric typical HUS was 0.78 per 100,000 person-years, although this varied by country, age, gender, and ethnicity. The majority of typical HUS cases were 1 to 4 years old (53.7%) and female (54.0%). Clinical symptoms included diarrhoea (96.5%) and/or bloody diarrhoea (71.9%), abdominal pain (68.4%), and fever (41.4%). Where STEC was isolated (59.3%), 92.8% of strains were STEC O157 and 7.2% were STEC O26. Comparison of the HUS case ascertainment to existing STEC surveillance data indicated an additional 166 HUS cases were captured during this study, highlighting the limitations of the current surveillance system for STEC for monitoring the clinical burden of STEC and capturing HUS cases.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, STEC, STEC E.coli

Research – Role of Bacillus cereus biofilm formation behavior in virulence and pathogenic characteristics

Posted on October 29, 2023 by KSW | Leave a comment

Wiley Online

Abstract

This study aimed to examine the potential link between Bacillus cereus biofilm formation, virulence, and pathogenicity. The biofilm formation abilities of nine B. cereus strains isolated from food and two reference strains (ATCC 10876 and ATCC 25621) were measured using a crystal violet assay. Among the tested strains, three strains (GIHE 617-5, GIHE 86-09, and GIHE 728-17) and both reference strains were capable of biofilm formation. A positive correlation was obtained for higher cell surface hydrophobicity and increased biofilm formation. In contrast, HPLC analysis for elevated autoinducer-2 (Al-2) production revealed a negative impact on biofilm formation. PCR data indicated that all tested strains were capable of producing common B. cereus enterotoxins, including Hbl—A, C, and D, CytK, Nhe—B and C, EntFM, and BceT, but were negative for production of the emetic toxin cereulide and the pore-forming toxin Hly II. Meanwhile, RT-PCR data revealed a close correlation between high biofilm formation and the upregulation of several tested virulence genes for selected strains. However, elevated upregulation of virulence genes was not consistent in all of the higher biofilm-forming strains. Cytotoxicity analysis revealed higher virulence characteristics compared to those of low biofilm-forming strains.

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Posted in Bacillus, Bacillus cereus, Biofilm, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Technology

Research Dry-surface foodborne pathogens under scrutiny at Purdue

Posted on October 28, 2023 by KSW | 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

France – SHALLOT COUNTRY PASTE – Listeria monocytogenes

Posted on October 27, 2023 by KSW | Leave a comment

Gov france

Product category Food
Product subcategory Meats
Product brand name UNBRANDED: SUPPLIER COMPAGNIE MADRANGE
Model names or references SHALLOT COUNTRY PASTE
Product identification

GTIN Batch Date

3180947811635 10:08 0227728000 Use-by date 11/29/2023
Packaging Food paper
Start/end date of marketing From 10/18/2023 to 10/21/2023
Storage temperature Product to keep in the refrigerator
Geographical sales area Whole France
Distributors Super U

GTIN	Batch	Date
3180947811635	10:08 0227728000	Use-by date 11/29/2023

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

Posted on October 27, 2023 by KSW | 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 KSW | 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

http://www.tempofoods.com.au

Recall Notice