Category Archives: Food Poisoning

Salmonella’s Evil Twin

Science Daily Article

An unusual regulatory mechanism that controls the motile/non-motile option in genetically identical Salmonella also impacts the bacteria’s ability to cause infection.

As Salmonella divides into genetically identical clones, either of the two forms of the bacteria can emerge. Some individuals sport flagella — thin, whip-like projections that propel the bacterium. Others do not. When grown in a petri dish, both types appear.

Scientists at the University of Washington discovered that a protein that is almost in a class by itself –YdiV — determines whether a Salmonella cell will produce or not produce flagellin. This protein needed to make flagella, called flagellin, provokes the body’s defenses.

Not producing the flagellin means that the Salmonella does not provoke the hosts immune system. In an animal or human, anatomical location determines which type will fare better during each stage of the infection.

This gives the sub-populations an overall better chance of survival in the host.

 

E.coli Evades Detection by Going Dormant?

Science News Article

Researchers think they now know why a particularly virulent form of E. coli that swept through northern Germany last May was so hard to trace: The germs responsible eluded detection by going into a self-induced deep sleep.

Two new studies show that when stressed, E. coli can turn off most signs of life. That’s a problem for food-safety officials because their germ-screening techniques rely on germs reproducing to establish the presence of live bacteria.

In the lab, the scientists stressed the germs by exposing them to copper. Within a few days, many of the bacteria entered the dormant state and remained that way unless the researchers removed copper from the germs’ growth medium. Antje Flieger and her colleagues describe their findings in the December Environmental Microbiology.

Once resuscitated, the germs still had all of the features needed to be infective. For example, they had retained the genes to produce their lethal toxin and to make the sticky hairlike features that foster gut attachment. “That’s why we speculate they should be active and allow infection,” Flieger says.

CDC – Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce

CDC 

  • As of November 30, 2011, 60 persons infected with the outbreak strain of E. coli serotype O157:H7 have been reported from 10 states.
  • Collaborative investigative efforts of state, local, and federal public health and regulatory agencies indicate that romaine lettuce is the likely source of illnesses in this outbreak, and contamination likely occurred before the product reached retail stores.
  • This particular outbreak appears to be over and consumers are not being advised to avoid eating any specific foods at this time.

CDC – US Cantaloupe Melon Listeria Outbreak is Over

An article in Food Navigator USA  has reported on the US CDC confirming that the Jensen Farms Listeria outbreak of Listeria monocytogenes is over leaving in its wake 30 dead and 140 infections.

Health Protection Scotland – Campylobacter Outbreaks – 2011

New figures from the Health Protection Agency (HPA) have revealed that over 90% of outbreaks of Campylobacter infection at catering venues in 2011 were linked to chicken liver pâté consumption. In light of this, the Food Standards Agency (FSA) has again reminded caterers to cook poultry livers thoroughly to avoid the risk of food poisoning.

US Plans to Ban E.coli Non-O157 ‘Blasted’

An article in Food Production Daily has reported that industry in the US and government abroad have ‘blasted’ the US for wanting to take a zero tolerance stance to six serotypes of E.coli.

Ireland Recalls – Gaudiano Products – Botulinum

 

 

 

 

Food Quality News has reported on Ireland now recalling Gaudiano products in Botulinum related recall. The initial recall was over a month ago on an Olive product but this has now been extended to other products under this label. No illness cases have been reported in Ireland.

 

Pretty Bacterial Growth Video – Antibiotic Resistance

Science Daily has a short video with some very pretty bacterial growth which does have a serious research application.

Biophysicists are growing Petri dishes of different species of bacteria in order to develop new antibiotics. The bacteria are subjected to different temperatures and have limited food sources inside the dish. Despite these conditions, most colonies tend to communicate and reproduce. Their growth results in unique patterns of varying colors–a sort of “bacteria painting.” Researchers are hoping to learn more about the strategies the bacteria use to thrive, in order to find weaknesses that new drugs could exploit.

EFSA – Antimicrobials Fact Sheet

Antimicrobials, such as antibiotics, are used in human and veterinary medicine to treat a wide variety of infectious diseases. Bacteria that are resistant to antimicrobials are an increasingly serious health problem. When antimicrobial resistance occurs in zoonotic bacteria present in animals and food it can compromise the effective treatment of infectious diseases in humans and in animals. The fact sheet provides information on this public health threat and on EFSA’s role in the joint EU actions to combat antimicrobial resistance.

Fact Sheet

Orange Peel – An E.coli Killer!

An article in Huff Post has reported on research by the US Department of Agriculture (USDA) Agricultural Research Service (ARS) that claims feeding cattle citrus fruit peelings can drastically reduce the levels of pathogenic E.coli and Salmonella in the intestinal tract of the cattle. This is turn could lead to lower transmission rates of these organisms during slaughter and preparation.