aflatoxins (B1 = 127; Tot. = 152 µg/kg – ppb) in groundnut kernels from India in the UK
aflatoxins (B1 = 127 µg/kg – ppb) in groundnuts for birdfeed from the United States in the UK
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Category Archives: Food Poisoning
Research – Record number of outbreak alerts on EU platform
A European system used by countries to report outbreaks saw a record number of alerts in 2019.
The European Centre for Disease Prevention and Control (ECDC) hosts the Epidemic Intelligence Information System for food- and waterborne diseases (EPIS-FWD) platform. The network is a restricted web-based platform for experts to help with early detection and coordination of response to multi-country outbreaks through sharing information.
It consists of Urgent Inquiries and associated forums, which are the outbreak alert and investigation tools. The forums allow information to be shared about the outbreak investigation among a restricted number of experts. Nominated people outside the EPIS-FWD network, such as food safety and environmental experts or veterinarians from network countries or any expert or organization outside the network can also be invited to join.
Posted in food bourne outbreak, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Safety Alert, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak
Malaysia – Penang – Sg Bakap religious school students down with food poisoning
SUNGAI BAKAP: Some 42 students of a religious school here were rushed to the Sungai Bakap Hospital for suspected food poisoning.
They had apparently consumed fried noodle and milo at the school canteen.
They were sent to the hospital in batches by the Civil Defence Force ambulance.
A spokesman said all the students were reported to be in stable condition.
“Soon after consuming the food, the affected students began vomiting and having diarrhoea,” the spokesman said.
The first batch of students were sent at 11.38am while the second batch at 12.03pm.
Research – A new method may make tomatoes safer to eat
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.
Salmonella, Shiga toxin-producing E. coli and Listeria monocytogenes are major causes of foodborne diseases and of public health concern in the U.S. Tomato-associated Salmonella outbreaks reported to the Centers for Disease Control and Prevention have increased in frequency and magnitude in recent years, and fresh produce accounted for 21% of E. coli outbreaks reported to the CDC over a 20-year span.
Initially researchers were going to study the use of a nonchlorine-based sanitizer made of two food additives approved by the U.S. Food and Drug Administration — levulinic acid and sodium dodecyl sulfate — as a postharvest wash solution. However, at the suggestion of a producer involved in the study — Bill Brim of Lewis Taylor Farms in Tifton, Georgia — they designed the study using the solution in a preharvest spray, said Tong Zhao, associate research scientist with the Center for Food Safety on the UGA Griffin campus.
Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Hygiene, Listeria monocytogenes, listeriosis, microbial contamination, Microbiology, Salmonella
South Korea – Increase in Vibrio vulnificus Cases
The Korea Centers for Disease Control and Prevention (KCDC) has reported an increase in Vibrio vulnificus infections in the first eight months of 2020.
Epidemiological investigations of five patients who died from Vibrio vulnificus infection found that all of them were at high risk for the illness, with underlying conditions such as alcoholism, diabetes and liver disease, The Korea Times reports.
Vibrio vulnificus can cause disease in those who eat contaminated seafood or have an open wound that is exposed to warm seawater containing the bacteria. Ingestion of Vibrio vulnificus can cause vomiting, diarrhea and abdominal pain. Vibrio vulnificus can also cause an infection of the skin when open wounds are exposed to warm seawater; these infections may lead to skin breakdown and ulcers.
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, microbial contamination, Microbiology, Pathogen, pathogenic, Shellfish, Toxin, Vibrio, Vibrio vulnificans, Vibrio vulnificus
Research – Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality
ABSTRACT
This research study was conducted to evaluate treatments with UVC light and a combination of UVC and ozone that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The effectiveness of UVC and UVC plus gaseous ozone treatments was evaluated for inactivation of pathogenic bacteria on fresh beef and for any impact on fresh beef quality. Fresh beef tissues were inoculated with cocktails of Shiga toxin–producing Escherichia coli (STEC) strains (serotypes O26, O45, O103, O111, O121, O145, and O157:H7), Salmonella, and Listeria monocytogenes. Inoculated fresh beef tissues were subjected to UVC or UVC-ozone treatments at 106 to 590 mJ/cm2. UVC treatment alone or in combination with ozone reduced populations of STEC, Salmonella, L. monocytogenes, and aerobic bacteria from 0.86 to 1.49, 0.76 to 1.33, 0.5 to 1.14, and 0.64 to 1.23 log CFU, respectively. Gaseous ozone alone reduced populations of E. coli O157:H7, Salmonella, and L. monocytogenes by 0.65, 0.70, and 0.33 log CFU, respectively. Decimal reduction times (D-values) for STEC serotypes, Salmonella, and L. monocytogenes on surfaces of fresh beef indicated that the UVC-ozone treatment was more effective (P ≤ 0.05) than UVC light alone for reducing pathogens on the surface of fresh beef. Exposure to UVC or UVC plus gaseous ozone did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. These findings suggest that UVC and UVC in combination with gaseous ozone can be useful for enhancing the microbial safety of fresh beef without impairing fresh beef quality.
Posted in Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Listeria monocytogenes, microbial contamination, Microbiology, Salmonella, UV Microbiology
Research – Mycotoxins: A Threat To Poultry Sector
Wheat, maize, barley and peanuts are different sources of mycotoxins. If toxins invade crops before harvesting these are called as field fungi. If it invades post- harvest, they are called storage fungi. Mycotoxins cause heavy economic losses. These are common in tropical and sub-tropical countries in and around Asia.The highest occurring mycotoxin in Asia was FUM (fumonisins), detected in 85% of the samples at an average concentration of 1,354 ppb(parts per billion) .
The highest occurrence of FUM in Asia was detected in a Chinese corn sample (169,500 ppb). DON (deoxynivalenol) prevalence and average concentration in Asia were 77% and 735 ppb, respectively. ZEN (Zearalenone) was the third highest occurring mycotoxin in Asian samples, detected in 49% of tested samples at an average concentration of 201 ppb. In Asia, the highest ZEN value was detected in a Chinese grass sample (8,113 ppb). Aflatoxin was found in 38% of the samples at the highest average concentration worldwide (58 ppb).
Posted in Aflatoxin, Animal Feed, Aspergillus, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Testing, Food Toxin, Fusarium Toxin, Hygiene, microbial contamination, Microbiology, mold, Mould Toxin, Moulds, Mycotoxin
Research – Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review
ABSTRACT
Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus.
HIGHLIGHTS
- Bacillus cereus has been associated with several foodborne outbreaks.
- Several germinants have been used to induce Bacillus cereus germination.
- Resistance of Bacillus cereus may depend on the germination method.
- Sporicidal effect of interventions can be maximized by hurdle technology.
Research – Investigation into a national outbreak of STEC O157:H7 associated with frozen beef burgers, UK, 2017
Image CDC
In November 2017, Public Health England (PHE) identified an outbreak of Shiga toxinproducing Escherichia coli O157 in England where whole genome sequencing results indicated cases were likely to be linked to a common source and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised, and four developed Haemolytic Uraemic Syndrome. Frozen beef burgers supplied by a national retailer were identified as
the vehicle of the outbreak. Testing of two left-over burger samples obtained from freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found positive for the STEC outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers
revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.
Posted in Bacteria, bacterial contamination, E.coli, E.coli O157, E.coli O157:H7, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, microbial contamination, Microbiology, STEC, STEC E.coli
RASFF Alerts – Bacillus cereus – Food Supplements
Bacillus cereus (up to 370 000 CFU/g) in and unauthorised irradiation of food supplement from Sweden in Finland
Bacillus cereus (up to 160 000 CFU/g) and unauthorised substance magnesium orotate in food supplement from Sweden in Finland
Bacillus cereus (between 49000 and 800000 CFU/g) in food supplement from Sweden in Finland
Posted in Bacillus, Bacillus cereus, Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Technology, Food Testing, microbial contamination, Microbiology, RASFF
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