Category Archives: Food Spoilage

Research – Effectiveness of Nitrogen Dioxide Fumigation for Microbial Control on Stored Almonds

Posted on May 11, 2020 by KSW | Leave a comment

ABSTRACT

Quality of stored almonds is compromised by insect infestations and microbial contamination. Nitric oxide (NO) is a potent fumigant for postharvest pest control on fresh and stored products. NO fumigation must be conducted under ultralow oxygen conditions, and it always produces nitrogen dioxide (NO₂), depending on the O₂ level in the fumigation chamber. NO and NO₂ have proven antimicrobial effects but have not been tested for efficacy against microbes in almonds. We evaluated, in this study, fumigation of unpasteurized almonds with NO₂ at different levels for inhibition of bacteria and fungi. Almonds were fumigated with 0.1, 0.3, or 1.0% NO under ambient O₂ to generate 0.1, 0.3, or 1.0% NO₂ conditions; the fumigation treatments lasted 1 or 3 days at 25°C. GreenLight rapid enumeration tests on diluted wash-off almond samples from NO₂ fumigation treatments showed either greatly reduced microbial loads or complete control of microorganisms, depending on NO₂ concentration and treatment duration. NO₂ fumigation was more effective against fungi than against bacteria. These results suggest that postharvest NO fumigation with proper levels of NO and NO₂ can be used for insect and microorganism control on stored almonds.

HIGHLIGHTS

NO₂ fumigation was effective in controlling both bacteria and fungi on almonds.
Complete control of bacteria and fungi was achieved in 1-day fumigation with 1.0% NO₂.
Postharvest NO+NO₂ fumigation has potential to control insects and microorganisms on almonds.

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Posted in Food Microbiology Research, Food Spoilage, Food Technology, Mould Toxin, Moulds, Mycotoxin, Research, Spores, Uncategorized

RASFF Alert – Foodborne Outbreak – Histamine – Tuna Loins

Posted on May 9, 2020 by KSW | Leave a comment

RASFF – foodborne outbreak (histamine poisoning) caused by frozen tuna loins from Vietnam, via the Netherlands in Sweden

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Posted in food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Testing, Food Toxin, Histamine, RASFF, Scombroid, scombroid poisoning, Uncategorized

Canada – Sapsucker Tree Water and St. Francis Herb Coconut Oil Recalled

Posted on May 3, 2020 by KSW | Leave a comment

Food Poisoning Bulletin

Two products are being recalled in Canada: one is Sapsucker Tree Water because the cans are swelling, and the other is St. Francis Herb Farm Coconut Oil. There are no reports of illness or adverse reactions with either of these recalled products, since both are non harmful recalls.

The first recall is for Sapsucker Organic Sparkling Tree Water. It is being recalled in Canada because the cans that contain the beverage are swelling. According to the recall notice, this is a microbiological – non harmful recall, for quality or spoilage. The recalling company is Lower Valley Beverage Company. The product was sold in Alberta, British Columbia, Manitoba, Nova Scotia, Ontario, and Quebec at the retail level.

The recalled products are Sapsucker The Original One – Organic Sparkling Tree Water sold in 355 ml containers. The UPC number on the product is 8 98171 00001 7. The best before date is 01/2021/06, and the code is HH:MM 017 (where HH:MM is the time stamp). Also recalled is the same product sold in 8 x 355 ml packages. The UPC number is 8 98171 00004 8, the best before date is 01/2021/06, and the Batch is SS-017.

The second recall is for St. Francis Herb Farm Organic Raw Virgin Coconut Oil, for mould. This product was sold in Alberta, British Columbia, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Prince Edward Island, Quebec, and Saskatchewan at the retail level.