Category Archives: Food Pathogen

RASFF Alert – E.coli – Live Mussels

RASFF-Logo

RASFF – high count of Escherichia coli (1600 MPN/100g) in live mussels (Mytilus galloprovincialis) from Spain in Italy

RASFF Alert – Foodborne Outbreak – Norovirus – Live Oysters in Italy

RASFF-Logo

RASFF – foodborne outbreak suspected to be caused by norovirus (GII /2g) in live oysters (Crassostrea gigas) from France in Italy

 

RASFF Alert – Norovirus – Live Oysters

RASFF-Logo

RASFF – norovirus (GI and GII /2g) in live oysters from France in France

RASFF Alert – E.coli – Live Mussels

RASFF-Logo

RASFF – high count of Escherichia coli (1600 MPN/100g) in live mussels (Mytilus galloprovincialis) from Spain in Italy

RASFF Alerts – Listeria monocytogenes – Black Angus VP Steak – Chilled Sliced Fennel Salami

RASFF-Logo

RASFF – Listeria monocytogenes (presence /25g) in grf black angus vac steak 95/5 from the United Kingdom in the Netherlands

RASFF – Listeria monocytogenes (presence /25g) in chilled sliced fennel salami from Italy in Sweden

Scotland – Scottish cheesemakers challenge guidance on raw milk in their products

Food Safety News

Five Scottish companies have launched a fundraising campaign for legal fees to challenge new inspection and enforcement guidance, including food safety measures, regarding raw milk cheese.

The guidance will effectively make production in Scotland unviable, according to the cheesemakers who specialise raw milk cheese.

It is focused on controlling microbiological risks in the production of artisan cheeses made from raw, unpasteurized milk such as Shiga toxin-producing E. coli (STEC) including E. coli O157 and applies to all sites producing cheese made from unpasteurized milk from cows, goats, sheep and buffalo.

The document was produced by a working group of the Scottish Food Enforcement Liaison Committee (SFELC) and is to be used during inspection and enforcement of food safety controls by cheesemakers making product from unpasteurised milk.

Selina Cairns from Errington Cheese told Food Safety News that to satisfy the cheesemakers the guidance needs to be removed or re-written in consultation with industry and individual cheesemakers.

Research – Occurrence, serotypes, and characteristics of Listeria monocytogenes in meat and meat products in South Africa between 2014 and 2016

Wiley Online

Abstract

Listeria monocytogenes is an intracellular pathogen that causes life‐threatening disease called listeriosis. However, in South Africa (SA), there is a dearth of information concerning the potential role of meat and meat products as potential sources for human listeriosis. The aim of the study was to determine the occurrence and level of L. monocytogenes found in meat and meat products in SA and to characterize L. monocytogenes strains according to serogroups, antimicrobial resistance profiles and virulence genes. A total of 2,017 samples from imported and locally produced raw, processed and ready to eat meat were collected from 2014 to 2016 across nine provinces of SA. The samples for L. monocytogenes were isolated using microbiological techniques and real‐time polymerase chain reaction (PCR). Antimicrobial resistance profiles of the isolates were determined by testing 19 antimicrobial impregnated discs using Kirby–Bauer disc diffusion method. Characterization in terms of serogroup typing and virulence profiling was done using conventional PCR. The overall occurrence of L. monocytogeneswas 14.7% (296/2,017), which varied between meat collected on the domestic market (15.0%; 264/1,758) and directly at the three ports of entries (12.4%; 32/259). The contamination level of the positive samples ranged from 1 to 3.7 log CFU/g and 1 to 4.1 log CFU/g for samples collected from the domestic and imported meat, respectively. All positive isolates were serotyped by multiplex PCR, of which majority of the isolates belonged to molecular serogroup ½a‐3a (45.5%), followed by 4b‐4d‐4e (24.2%), and ½c‐3c (15.2%). Most of the isolates harbored the inlJ (98.7%) and ipa (95.6%) genes. However, at least one of the other internalin genes (inlB, inlC, and inlA) was present in most of the isolates. All the tested isolates showed resistance to at least 3 of the 19 antibiotics, with 5 (1.7%) of them displaying resistance to 13 of the 19 antibiotics. Resistance to streptomycin (99.0%), clindamycin (97.3%), fusidic acids (95.6%), nitrofurantoin (79.7%), and gentamycin (74.4%) was observed while high rates of sensitivity were observed for ampicillin (85.6%), kanamycin (84.6%), amikacin (77.6%), vancomycin (74.2%), and tetracycline (62.5%). The presence of L. monocytogenes in various meat products in SA pose a risk to human health. Therefore, the present research provides valuable baseline information that will help in the development of policies and regulations for monitoring of L. monocytogenes in meat and meat products in SA.

Practical applications

This study is extensive and involved analysis of meat and meat products from all the nine provinces of South Africa. Furthermore, the study involved analysis of imported meat (from the three major ports of entry) that was destined for the South African market. The findings that were obtained are significant from academic, policy, and practical points of view. The findings provide empirical evidence of the contamination of a proportion of raw intact, raw processed, and ready‐to‐eat meat and products that are available on the South African market. Furthermore, our findings illustrate the levels of contamination, which is important for providing guidelines with respect to L. monocytogenescontamination of meats. Information of the predominant L. monocytogenes serotypes from this study provide important epidemiological data of the strains that are circulating in meat and meat products. The antimicrobial resistance results are important for contributing to guidelines on antimicrobial use.

UK – The Condiment Company recalls Hunter & Gather Avocado Oil Mayonnaise due to a lack of microbiological controls – Clostridium botulinum

FSA

The Condiment Company Ltd is recalling Hunter & Gather Avocado Oil Mayonnaise because of concerns over the company’s procedures in place to control Clostridium botulinum.

Product details

Hunter & Gather Avocado Oil Mayonnaise

Pack size 250g
Batch code 25/09/19
Best before 25 September 2019

No other The Condiment Company products are known to be affected.

Risk statement

Manufacturing controls that could potentially affect the safety of the product listed above could not be demonstrated satisfactorily by the company. The issue relates to controlling factors to prevent the growth and toxin production of Clostridium botulinum.

Botulinum toxin may cause a serious form of food poisoning called botulism and can be fatal.

A recall from customers is being carried out as a precautionary measure.

Action taken by the company

The Condiment Company Ltd is recalling the above product. Point of sale notices will be displayed in all retail stores that are selling this product. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.

Our advice to consumers

If you have bought any of the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.

USA – Southern Specialties Voluntarily Recalls Bagged Green Beans and Butternut Squash Distributed in Southeast because of Possible Health Risk – Listeria monocytogenes

FDA

Southern Specialties Inc. of Pompano Beach, Florida is voluntarily recalling select bags of Marketside brand green beans and butternut squash because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The company shipped the recalled product to one retail distribution center. Although most of the product was retrieved before distribution to retail stores, some product shipped on February 17th may have reached select stores in Alabama, Florida, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia. So, in an abundance of caution, we are issuing this public announcement.

To date, Southern Specialties has not been informed of any illnesses associated with this recall.

This recall was voluntarily issued after a raw material supplier notified the company that it was issuing a recall after a routine test of a food contact surface tested positive for the bacterium. As a precautionary measure, Southern Specialties is recalling all products that were repacked at its facility on the same repacking line as the supplier’s product. None of the products have tested positive.

The company is carrying out this recall with the knowledge of the U.S. Food & Drug Administration.

Research -How a certain bacterium communicates and makes us sick

Science Daily

Researchers at Binghamton University, State University of New York have uncovered the unique way in which a type of Gram-negative bacterium delivers the toxins that make us sick. Understanding this mechanism may help design better ways to block and eventually control those toxins.

Assistant Professor Xin Yong and graduate student Ao Li from the Department of Mechanical Engineering, along with Associate Professor Jeffrey W. Schertzer from the Department of Biological Sciences, published their findings in the Journal of Biological Chemistry.

The study looked at how bacteria communicate via the transportation of small molecules. Yong and Schertzer explained that communication molecules stimulate the production of outer membrane vesicles. These small packages then bud off from the surface of the bacterium and contain highly concentrated toxins.

Originally, it was hypothesized that the communication molecule induced vesicle production by controlling gene expression, but that’s not what’s going on.

Yong and Schertzer decided to work together on a model to understand more about how the communication molecule inserts itself into the membrane of bacteria in order to physically stimulate the production of these toxin delivery vehicles.

“It’s hard to see the molecular detail at that level,” explained Schertzer. “But with Dr. Yong’s expertise, we were able to build a computational model that helped us understand what actually goes on between individual molecules.”

Yong’s model allowed them to look at the details of the molecule and understand more about how it interacted with the membrane on a very short timescale.

“Our most important finding is that the communication molecule needs to enter the membrane in a very specific way,” said Schertzer. “It folds itself like a book, then will expand once it has entered the membrane.”

Schertzer and Yong explained that the communication molecule has both a head and a tail that are known to be flexible, but they did not expect this type of change. In the future, they hope to test what would change in the interaction when the tail is removed or the head is modified.

While the study may sound fairly specific, it has some wider implications for all Gram-negative bacteria.

“Gram-negative bacteria likely all have similar types of communication molecules. We focused on the PQS [Pseudomonas Quinolone Signal] molecule of Pseudomonas aeruginosa because it was the first discovered and is the best studied,” said Yong. “Other Gram-negative species, such as E. coli, may be transferring their own communication molecules in a similar way.”

Learning more about how Gram-negative bacteria communicate with each other can help researchers build a stronger understanding of multispecies interactions and how to eventually control these types of high-risk infections.

“This study was a testament to how beneficial interdisciplinary work can be,” said Schertzer. “We had reached a limit with what could be done experimentally and needed Dr. Yong’s model to develop a rationale for how the molecule was interacting with the membrane. Most importantly, this work has generated a wealth of new questions that we are now continuing to investigate.”

Story Source:

Materials provided by Binghamton University. Note: Content may be edited for style and length.


Journal Reference:

  1. Ao Li, Jeffrey W. Schertzer, Xin Yong. Molecular conformation affects the interaction of the Pseudomonas quinolone signal with the bacterial outer membrane. Journal of Biological Chemistry, 2019; 294 (4): 1089 DOI: 10.1074/jbc.AC118.006844