Category Archives: Food Microbiology

France – FOREST POULTRY GALANTINE X5 – Listeria monocytogenes

Posted on September 21, 2023 by | Leave a comment

Gov france

  • Product category Food
  • Product subcategory Meats
  • Product brand name CHARENTONNE BREEDERS
  • Model names or references Slices x5
  • Product identification
    Batch Date
    23247 Use-by date 09/19/2023
  • Start/end date of marketing Since 04/09/2023
  • Storage temperature Product to keep in the refrigerator
  • Health mark FR 72.181.005 CE
  • Geographical sales area Whole France
  • Distributors VOG GRIOTTE ET CLEMENTINES SARL 8 A 8 – LASSAY AUBIGNY SUR NERE NEED BONNY NEED C . RENARD NEED CARREFOUR EXPRESS COURTOMER CHATEAU GONTIER NEED COCCIMARKET BRETEUIL SUR ITON COCCINELLE EXPRESS ST HILAR COCCINELLE VIMOUTIER
  • List of points of sale PDF_List_of_clients_delivered_for_la_Galantine_de_Volaille_forestière_X5.pdf

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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, Listeria, Listeria France, Listeria monocytogenes

Research- Salmonella Outbreak Investigation Reinforces Importance of Drain Sanitation

Posted on September 20, 2023 by | Leave a comment

Food Safety Tech

Drains can harbor pathogens and biofilms in facilities and have been cited as the cause of a Salmonella Motevideo outbreak in Quebec, Canada. For “Investigation of a Salmonella Montevideo Outbreak Related to the Environmental Contamination of a Restaurant Kitchen Drainage System, Québec, Canada, 2020–2021,” (Journal of Food Protection, October 2023), researchers André Paradis, Marie-France Beaudet, Marianne Boisvert Moreau and Caroline Huot, documented the investigation into the outbreak that affected at least 67 people between January 1, 2020 and August 13, 2021. An epidemiological investigation that included whole genome sequencing found that 66% of cases were directly linked to a restaurant in the area.

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

Research – Gotcha! New technology speeds up bacterial testing in food

Posted on September 19, 2023 by | Leave a comment

Science Daily

Researchers have developed a measurement technique that rapidly measures the number of viable bacteria in food products. They have succeeded in drastically reducing the inspection time from 2 days to about 1 hour. With this technology, it will be possible to confirm food safety before shipment from factories and prevent food poisoning.

It is said that haste makes waste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively. A research group led by Professor Hiroshi Shiigi at the Graduate School of Engineering, Osaka Metropolitan University has developed a technology that can rapidly and accurately determine the number of viable bacteria in food products electrochemically, using tetrazolium salt (MTT), a water-soluble molecule.

One of the most important assessment indicators for ensuring that food is free from contamination is the number of viable bacteria. However, conventional measurement methods take up to 2 days to yield results, and these results are only available after the food has been shipped from the factory — leading to potentially fatal consequences. Therefore, it is imperative to have a testing method that speeds up the process of identifying bacterial contamination before shipment.

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

Research -Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients

Posted on September 18, 2023 by | Leave a comment

MDPI

Abstract

In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5–6 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a “Ready-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes”.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – A Bacteriophage Cocktail Reduces Five Relevant Salmonella Serotypes at Low Multiplicities of Infection and Low Temperatures

Posted on September 18, 2023 by | Leave a comment

MDPI

Abstract

Salmonella are important pathogenic bacteria and, following Campylobacter, they are the second most common cause of bacterial foodborne infections worldwide. To reduce the presence of bacteria along the food chain, the application of bacteriophages (phages) may be a promising tool. In this study, the lytic properties of six phages against five relevant Salmonella serotypes (S. Enteritidis, S. Typhimurium, S. Infantis, S. Paratyphi B and S. Indiana) were analyzed. Three phages were able to lyse all five serotypes. We determined the lytic potential of each phage on indicator strains in vitro at room temperature (RT) and at 37 °C using low multiplicities of infection (MOIs). Most phages reduced their host more efficiently at RT than at 37 °C, even at the lowest MOI of 0.001. Following this, the lytic activity of a cocktail comprising five phages (MOI = 0.1) was examined with each of the five serotypes and a mix of them at RT, 15, 12, 10, 8 and 6 °C. All cultures of single serotypes as well as the mixture of strains were significantly reduced at temperatures as low as 8 °C. For single serotypes, reductions of up to 5 log10 units and up to 2.3 log10 units were determined after 6 h (RT) and 40 h (8 °C), respectively. The mixture of strains was reduced by 1.7 log10 units at 8 °C. The data clearly suggest that these phages are suitable candidates for biocontrol of various Salmonella serotypes under food manufacturing conditions

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella

Research – Killing of a Multispecies Biofilm Using Gram-Negative and Gram-Positive Targeted Antibiotic Released from High Purity Calcium Sulfate Beads

Posted on September 17, 2023 by | Leave a comment

MDPI

Abstract

Background: Multispecies biofilm orthopedic infections are more challenging to treat than mono-species infections. In this in-vitro study, we aimed to determine if a multispecies biofilm, consisting of Gram positive and negative species with different antibiotic susceptibilities could be treated more effectively using high purity antibiotic-loaded calcium sulfate beads (HP-ALCSB) containing vancomycin (VAN) and tobramycin (TOB) in combination than alone. Methods: Three sets of species pairs from bioluminescent strains of Pseudomonas aeruginosa (PA) and Staphylococcus aureus (SA) and clinical isolates, Enterococcus faecalis (EF) and Enterobacter cloacae were screened for compatibility. PA + EF developed intermixed biofilms with similar cell concentrations and so were grown on 316L stainless steel coupons for 72 h or as 24 h agar lawn biofilms and then treated with HP-ALCSBs with single or combination antibiotics and assessed by viable count or bioluminescence and light imaging to distinguish each species. Replica plating was used to assess viability. Results: The VAN + TOB bead significantly reduced the PA + EF biofilm CFU and reduced the concentration of surviving antibiotic tolerant variants by 50% compared to single antibiotics. Conclusions: The combination of Gram-negative and positive targeted antibiotics released from HP-ALCSBs may be more effective in treating multispecies biofilms than monotherapy alone.

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Posted in Biofilm, Decontamination Microbial, Enterococcus, Enterococcus faecalis, Enterococcus faecium, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Pseudomonas aeruginosa, Staphylococcus aureus

Research – Review of visual analytics methods for food safety risks

Posted on September 16, 2023 by | Leave a comment

Nature.com

With the availability of big data for food safety, more and more advanced data analysis methods are being applied to risk analysis and prewarning (RAPW). Visual analytics, which has emerged in recent years, integrates human and machine intelligence into the data analysis process in a visually interactive manner, helping researchers gain insights into large-scale data and providing new solutions for RAPW. This review presents the developments in visual analytics for food safety RAPW in the past decade. Firstly, the data sources, data characteristics, and analysis tasks in the food safety field are summarized. Then, data analysis methods for four types of analysis tasks: association analysis, risk assessment, risk prediction, and fraud identification, are reviewed. After that, the visualization and interaction techniques are reviewed for four types of characteristic data: multidimensional, hierarchical, associative, and spatial-temporal data. Finally, opportunities and challenges in this area are proposed, such as the visual analysis of multimodal food safety data, the application of artificial intelligence techniques in the visual analysis pipeline, etc.

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

Denmark – Listeria in hot-smoked trout fillet

Posted on September 15, 2023 by | Leave a comment

Foedevarestyrelsen

Geia Food A/S is recalling Seafood Selection hot-smoked trout fillets, as Listeria monocytogenes has been found in the product.

Image of the product

Which food is recalled

Seafood Selection hot-smoked trout fillet
Net weight: 100g
EAN barcode: 5710326020242
Best before dates: All dates from 08/09/2023 to 05/10/2023

Where is the product sold

The product is sold in Coop stores throughout the country.

Why is the product being recalled?

The bacterium Listeria monocytogenes has been detected in the product. Infection with Listeria bacteria can cause flu-like symptoms, fever and headache and, in rare cases, gastrointestinal problems.

Read more about Listeria in food here

Read more about infection with Listeria (listeriosis) here

What should you do as a consumer?

The Danish Veterinary and Food Administration advises consumers to return the product to the store where it was purchased, or to discard it.

If you experience symptoms in connection with consuming the product, you should contact your own doctor.

Who recalls the product

Geia Food A/S
Fuglevænget 9
9000 Aalborg

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Posted in food contamination, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Management, Food Safety Regulations, Listeria, Listeria monocytogenes, Listeria Smoked Fish

Denmark – Listeria in hot-smoked trout fillet

Posted on September 15, 2023 by | Leave a comment

Foedevarestyrelsen

Agustson A/S is recalling agustson hot-smoked Danish trout fillet, as Listeria monocytogenes has been found in the product.

Which food is recalled

agustson hot-smoked Danish trout fillet
Net content: 80g
Best-by dates: All dates up to and including 10/10/2023
Lot numbers: L23233, L23234, L23235, L23236, L23237, L23240, L23241, L23242, L23243, L23244, L232 47, L23248, L23249, L23250, L23251

Where is the product sold

The product is sold in REMA 1000 stores throughout the country.

Why is the product being recalled?

The bacterium Listeria monocytogenes has been detected in the product. Infection with Listeria bacteria can cause flu-like symptoms, fever and headache and, in rare cases, gastrointestinal problems.

Read more about Listeria in food here

Read more about infection with Listeria (listeriosis) here

What should you do as a consumer?

The Danish Veterinary and Food Administration advises consumers to return the product to the store where it was purchased, or to discard it.

If you experience symptoms in connection with consuming the product, you should contact your own doctor.

Who recalls the product

Agustson A/S
Englandsvej 11
7100 Vejle

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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, Listeria, Listeria monocytogenes, Listeria Smoked Fish

Norway – Hamburgers and mincemeat/carbonade dough are withdrawn from the market due to suspicion of E.coli (EHEC)

Posted on September 15, 2023 by | Leave a comment

Matportalen

Nordfjord Kjøtt AS withdraws certain shelf life of hamburgers and minced meat in connection with the outbreak of E.coli (EHEC)

  • The products are sold in REMA 1000 stores throughout the country.
  • Consumers who may have products lying around at home are asked to throw the product away or return it to the store where it was purchased for a refund.
  • Good kitchen hygiene and correct heat treatment will prevent you from getting sick from eating the products in question. Consumers who think they have become ill after eating the products are asked to contact a doctor for advice and follow-up
  • The recall only applies to products with a shelf-life date as described in the link above:

Contact person Nordfjord Kjøtt AS:

Randi Støyva, email: randis@nordfjord-as.no , phone: 40 55 17 81
Contact person for the Norwegian Food Safety Authority:

Bente Sande, email: bente.sande@mattilsynet.no , phone: 91 52 42 85

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