Category Archives: Food Pathogen

Research – Assessing the microbiological safety status of most commonly consumed food items sold at local and branded restaurants of Faisalabad, Pakistan

Posted on February 18, 2019 by | Leave a comment

Wiley Online Library

Abstract

The current study was designed to assess the microbial safety status of rice and chicken dishes offered for sale at various local and branded restaurants. Purposely, 24 samples of rice and chicken dishes were collected from eight local and branded restaurants of Faisalabad city. All the collected samples were subjected to microbiological examination to determine the prevalence and comparative enumeration of Bacillus cereus, Escherichia coli (rice), Salmonella and Campylobacter (chicken). Results pertaining to the enumeration of B. cereus and E. coli exhibited highest count of 2.12 × 108 and 2.59 × 107 cfu/g, respectively. Both strains were found to be higher among the samples collected from branded restaurants. Likewise for chicken dishes, the highest count observed for Salmonella and Campylobacter were 2.50 × 107 and 1.87 × 108 cfu/g, respectively. Further, the results of current study revealed that 38% of rice samples collected from local restaurants and 63% from branded restaurants have unsatisfactory safety status for B. cereus. Similarly, for E. coli, 63 and 42% samples were found unsatisfactory from local and branded restaurants, respectively. On the other hand, the percentage of chicken samples with unacceptable safety status according to Salmonella and Campylobacter standards were 46 & 58% and 54 & 46% for local and branded restaurants, respectively.

Practical applications

Safe handling of food during preparation and adherence to the food safety principles are key factors in determining the safety of food served at any restaurant. The study focused on previously unreported microbial safety status of some commonly sold food items at local and branded restaurants. The results and suggestions of this study will help the food handlers and regulatory bodies to map out the potential gaps in food supply chain to reduce the incidence of microbial contamination in cooked food items. The study will provide guidance for the restaurant industry to improve the overall safety of cooked foods by taking the corrective measures in the light of results presented in this article.

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Posted in Bacillus, Bacillus cereus, Campylobacter, E.coli, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Salmonella, Uncategorized

Research – Inhibition of Listeria monocytogenes growth on vacuum packaged rainbow trout (Oncorhynchus mykiss) with carvacrol and eugenol

Posted on February 17, 2019 by | Leave a comment

Wiley Online Library

Abstract

The aim of this study was to evaluate the effects of carvacrol and eugenol, separately and in combination, on survival of Listeria monocytogenes, and sensory and microbiological characteristics in vacuum packaged Oncorhynchus mykiss during refrigerated storage (4 ± 1 °C) for 20 days. The control fish fillets were analyzed for microbial (total mesophilic and psychrotrophic bacteria and lactic acid bacteria) and sensory properties. Fish fillets treated with carvacrol, eugenol, and their combination displayed populations of L. monocytogenes significantly lower, by 1.35–2.84 log cfu/g, than the control fillets during the whole storage period. No significant differences between groups of fish fillets with different active compound(s) added were noted except at the end of the storage, when the number of L. monocytogenes was significantly lower in the fish fillets with eugenol added. Sensory analysis showed that fish fillets with eugenol added were the most acceptable to trained panelists.

Practical applications

Taking into account the increasing need for the production of safe fish and fish products and the fact that carvacrol and eugenol, which exhibited significant antilisterial effect, are generally recognized as safe they can find its practical application in fish industry. Furthermore, as these substances are major constituents of numerous essential oils they can be considered as natural preservatives and used in the organic production as a substitute with synthetic additives which can cause adverse effects.

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Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, listeriosis, Uncategorized

Research – Prevalence, genotyping, serotyping, and antibiotic resistance of isolated Salmonella strains from industrial and local eggs in Iran

Posted on February 17, 2019 by | Leave a comment

Wiley Online Library

Abstract

This present study aimed to evaluate prevalence and characterization of serotypes, antimicrobial resistance (AMR) and genotypic profiles of Salmonella isolates in industrial and local eggs from Zanjan province of Iran. A total of 120 egg samples were collected and processed according to bacteriological analytical manual to isolate Salmonella strains from both eggs surface and contents. PCR method and genotyping were used to verify, identification and classification of isolates by screening invA genes and 16 s‐rRNA gene sequencing. Salmonella contamination rate in eggshell and contents of industrial and local eggs were 0% and 1.66%, respectively. High degree of AMR was observed to nalidixic acid and erythromycin. Gene sequencing for each isolates showed more similarity with Salmonella enterica subsp. enterica serovar Enteritidis and Salmonella enterica subsp. enterica serovar Typhimurium strains.

Practical applications

Salmonella contamination in eggs and the role of healthy chickens as reservoir and distributer of Salmonella in poultry farms can be a common food safety concern for public health. Therefore, Continuous monitoring of presence Salmonella and their antimicrobial resistance is of critical importance. Present study gives an insight of the current statues of egg’s contamination with Salmonella isolates, their antimicrobial resistance, genotupic profile, and epidemiological relationship in Iran.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, Salmonella, Uncategorized

USA – FDA Report on E. Coli O157 Outbreak in Romaine Lettuce Points to “Significant” Finding of Strain in Sediment of Water Reservoir

Posted on February 15, 2019 by | Leave a comment

Food Safety Tech 

The November 2018 outbreak of E.coli O157:H7 infections linked to romaine lettuce caused 62 illnesses across 16 states. The FDA zeroed in on the Central Coast growing regions of northern and Central California as being responsible for the contamination. The outbreak was declared over on January 9 and yesterday FDA released the report, “Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multi-State Outbreak of E.Coli O157:H7”, which provides an overview of the investigation.

The report states that a sediment sample coming from an on-farm water reservoir in Santa Maria (Santa Barbara County, California) tested positive for the outbreak strain of E. coli O157:H7. Although this particular farm was identified in several legs of the Fall 2018 traceback investigations that occurred in the United States and Canada, as well as being a possible supplier of romaine lettuce in the 2017 traceback investigations, the FDA said that the farm is not the single source of the outbreak, as there is “insufficient evidence”. The traceback suggests that the contaminated lettuce could have come from several farms, because not all tracebacks led to the farm on which the contaminated sediment was found.

 

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Posted in E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, outbreak, STEC, Toxin, Uncategorized, VTEC

RASFF Alerts – Salmonella – Organic Leek Seeds – Sesame Seeds – Whitish Sesame Seeds – Black Pepper – Frozen Chicken Meat Preparation – Chilled Pork Meat – Turkey Mince Meat – Live Mussels – Chicken Thigh – Chicken Breast

Posted on February 15, 2019 by | Leave a comment

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RASFF – Salmonella (present /25g) in organic leek seeds for sprouting from Italy in Norway

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella (presence /25g) in sesame seeds from Ethiopia in Greece

RASFF – Salmonella enterica ser. Namour (in 1 out of 5 samples /25g) in sesame seeds from Chad, via Turkey in Greece

RASFF – Salmonella enterica ser. Poona (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Typhimurium (present /25g) in frozen chicken meat preparation from the Czech Republic in the Czech Republic

RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Johannesburg (presence /25g) and Salmonella enterica ser. Suelldorf (presence /25g) in whitish sesame seeds from Sudan in Greece

RASFF – Salmonella enterica ser. Javiana (presence in 4 out of 5 samples /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Choleraesuis (presence in 3 out of 5 samples /25g) in chilled pork meat from Poland in Italy

RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Newport (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Enteritidis (present /25g) in turkey minced meat from Croatia, with raw material from Hungary in Croatia

RASFF – Salmonella (presence /25g) in live mussels (Mytilus galloprovincialis) from Spain, packaged in Italy in Italy

RASFF – Salmonella enterica ser. Millesi (presence /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella (presence /25g) in frozen chicken thighs from Hungary in Lithuania

RASFF – Salmonella (presence /25g) in frozen salted chicken half breast from Brazil in the Netherlands

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, RASFF, Salmonella, Salmonella Sesame Seeds, Uncategorized

Ireland – Recall of Cavanbert and Drumlin Cheeses due to Mycobacterium bovis

Posted on February 15, 2019 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2019.06
Product: Cavanbert Cheese, Drumlin Cheese, approval number: IE 1816
Batch Code: All best before dates up to 14/02/19 for Cavanbert and up to 13/03/19 for Drumlin
Country Of Origin: Ireland

Message:

Corleggy Cheese is recalling its Cavanbert and Drumlin raw cows’ milk cheeses that were made with milk from a herd in which animals tested positive for tuberculosis (TB). Mycobacterium bovis causes TB in cattle and consumption of contaminated dairy products can cause human TB. No other Corleggy Cheese products are implicated.  Cavanbert Cheese and Drumlin Cheese with best before dates after 14/2/19 and 13/3/19 respectively are not subject to this recall.

Cavanbert
Drumlin

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Mycobacterium

RASFF Alert – Norovirus – Live Oysters

Posted on February 15, 2019 by | Leave a comment

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RASFF – norovirus (GI and GII /2g) in live oysters (Crassostrea gigas) from Portugal in the Netherlands

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Food Virus, Norovirus, Uncategorized, Virus

RASFF Alerts – Listeria monocytogenes – Cheese Spread with Pesto and Old Grinded Cheese -Chilled Beef -Chilled Smoked Salmon

Posted on February 15, 2019 by | Leave a comment

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RASFF – Listeria monocytogenes (presence /25g) in cheese spread with pesto and old grinded cheese from Belgium in Belgium

RASFF – Listeria monocytogenes (present /25g) in chuck tender devesa – chilled beef from Argentina, via Italy in the Netherlands

RASFF – Listeria monocytogenes (<25 CFU/g) in beef from Uruguay in the Netherlands

RASFF – Listeria monocytogenes (<10 CFU/g) in chilled smoked salmon from Latvia, via Denmark in Italy

RASFF – Listeria monocytogenes (<10 CFU/g) in chilled sliced smoked salmon from Denmark in Italy

RASFF – Listeria in chilled beef from Uruguay, processed in Italy in the Netherlands

 

 

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Posted in food contamination, food death, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, RASFF, Uncategorized

Brazil – BRF launches massive fresh chicken recall because of Salmonella test results

Posted on February 14, 2019 by | Leave a comment

Food Safety News

 

BRF S.A. has recalled more than 450 tons of fresh chicken because of potential Salmonella contamination.

Approximately 164.7 metric tons of chicken was destined to the Brazilian domestic market and 299.6 tons for international markets but the company did not say which countries. A total of 744 tons was distributed abroad but 445 tons has already been traced and blocked by BRF.

Products were marketed domestically in Brazil’s states of Amapá, Bahia, Ceará, Espírito Santo, Maranhão, Minas Gerais, Pará, Paraná, Pernambuco, Rio de Janeiro, Rio Grande do Sul, Santa Catarina and São Paulo. The national recall represents less than 0.1 percent of the total BRF monthly production of chicken in Brazil.

The implicated chicken was produced on Oct. 30, 2018, and November 5, 6, 7, 9, 10, and 12, 2018, at BRF’s manufacturing unit in Dourados, a municipality in the Mato Grosso do Sul state. Laboratory tests detected a risk of Salmonella enteritidis presence.

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Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized

France/Spain – Third firm recalls baby formula from Spanish factory as outbreak continues – Salmonella

Posted on February 14, 2019 by | Leave a comment

Food Safety News

Laboratorios Ordesa S.A. has recalled rice milk formula made at a Spanish factory suspected to be the source of a Salmonella outbreak. Combined with the first two companies’ recalls, implicated baby formulas could have been sold in at least 18 countries via retailers and online sellers.

Company officials said only Blemil Plus hydrolyzed rice is affected. Multiple lots of Blemil Plus 1 rice 400 gram and Blemil Plus 2 rice 400 gram are part of the recall, according to the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN).

Pharmacies with affected product lots have stopped selling them. Consumers are advised to return the recalled formula to the pharmacy.

Laboratorios Ordesa becomes the third company to issue a recall in relation to the outbreak.  Sodilac and Lactalis have already recalled baby formula products from the production plant in Spain.

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Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Salmonella, Uncategorized