Category Archives: Food Technology

France – Butter – Listeria monocytogenes

Posted on June 25, 2021 by | Leave a comment

Gov france

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Heurtaudière farm
  • Names of models or references Butter
  • Product identification
    Lot Dated
    04.07.21 Use-by date 07/04/2021
  • Packaging250 g
  • Storage temperature Product to be stored in the refrigerator
  • Geographical sales area Whole France
  • Distributors Leclerc, intermarché
  • Reason for recall Monocytogenic lysteria
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)
  • Consumer behavior Stop consuming
  • Sanitary recommendation People who have consumed the “products” mentioned above and who have fever, isolated or accompanied by headaches, and muscle aches, are invited to consult their doctor, notifying him of this consumption. Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur. Pregnant women as well as immunocompromised people and the elderly should pay special attention to these symptoms. Listeriosis is a disease that can be serious and can take up to eight weeks to incubate.
  • Compensation modalities Refund
  •  

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

Research – UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces

Posted on June 24, 2021 by | Leave a comment

MDPI

Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB. View Full-Text

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Salmonella in Chicken, UV Microbiology

Research – Prevalence of Listeria species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities

Posted on June 21, 2021 by | Leave a comment

Journal of Food Protection

Ubiquity of Listeria monocytogenes in the environment impacts the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce arriving at frozen food facilities. Raw produce was collected using multi-level blinding protocols to ensure anonymity of participants and avoid traceback. Five raw vegetables were selected: corn, carrots, green beans, peas, and spinach. Raw products were collected after arrival at the facilities but before any cleaning or other pre-processing steps that are typically performed inside the facility. The FDA BAM method for detection of Listeria spp. and L. monocytogenes was followed, with PCR screening followed by selective plating methods. Listeria numbers were estimated from positive samples using MPN methodology. A total of 290 samples were collected, with 96 and 17 samples positive for Listeria spp. (33.1%) and L. monocytogenes (5.9%), respectively. Enumeration data for the 96 Listeria spp. samples indicated 82 samples had greater than 100 MPN Listeria spp./g and 14 samples less than 100 MPN Listeria spp./g. The prevalence of Listeria spp. varied by commodity: spinach (66.7%), peas (50%), corn (32.2%), green beans (22.2%), and carrots (13%). L. monocytogenes prevalence was determined in corn (13.6%), peas (6.3%), and green beans (4.2%) arriving at processing facilities. Such data was previously unavailable to frozen vegetable processors and is valuable in implementing process control standards. The prevalence and pathogen concentration data from raw commodities found in this study can provide the industry information to conduct more accurate quantitative risk assessments and provide a baseline to model and target appropriate pathogen reduction steps during processing.

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Posted in Food Microbiology Research, Food Technology, Listeria, Listeria monocytogenes, MPN, Research, Technology

New Zealand – Real Milk Timaru brand raw (unpasteurised) drinking milk – Listeria monocytogenes

Posted on June 21, 2021 by | Leave a comment

MPI

Product identification
Product type Raw (unpasteurised) drinking milk
Name of product (size) Real Milk Timaru brand raw (unpasteurised) drinking milk (1L)
Date marking Use by date: 17/06/21, 18/06/21 and 19/06/21
Batch marking Purchased on and between 13 and 15 June 2021.

Lot numbers: 210613, 210614 and 210615
Package size and description The product is sold in a 1L glass bottle.
Distribution The product was sold via a vending machine at 22 Fairview Road, Timaru. The product was also available via home deliveries in the South Canterbury area and online at:

The product has not been exported.
Notes This recall does not affect any other batches of Real Milk Timaru brand raw (unpasteurised) drinking milk.

Consumer advice

Customers are asked to check the lot number, use by date written on the product and date of purchase.

If you have purchased any of the affected product listed on this notice, do not consume it. Customers should return the product to Real Milk Timaru for a full refund. Alternatively, consume after heating to 70°C and holding at this temperature for one minute. If you don’t have a thermometer, heat the milk until it nearly reaches a boil (or scald the milk) before drinking it.

There have been no reports of associated illness in New Zealand. If you have consumed any of this product and have any concerns about your health, seek medical advice.

MPI’s advice on how to reduce the risk of illness if you drink raw unpasteurised milk

More information on Listeria

Who to contact

If you have questions, contact Real Milk Timaru:

  • Phone: ​027 221 4552
  • Address: 22 Fairview Road, Timaru.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Technology, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Raw Milk

Research – “Aquaponics offers solutions to foodborne illness outbreaks”

Posted on June 18, 2021 by | Leave a comment

Horti Daily

Soilless growing offers a viable alternative to growing crops in a low-risk environment for many microbial sources. Aquaponics, which is often greenhouse-grown, is an innovative way of growing fish and plants in rural or urban settings. For years, commercial aquaponic farms have obtained food safety certifications from Global GAP, USDA Harmonized GAP, Primus GFS, and the SWF Food Safety Program, in addition to being certified USDA organic (Aquaponic Association, 2019) and sold commercially across North America.

In an aquaponic system, the healthy microbes actually serve as biological control agents against pathogenic bacteria making their survival minimal (Fox, 2012). While aquaponics produce is not immune to all pathogenic contamination, it is one of the safest agriculture methods against pathogenic risk.

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Posted in food bourne outbreak, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, outbreak, Research, Technology

NEW FOOD SAFETY GUIDE – Ensuring Food Safety in the Cold Chain

Posted on June 18, 2021 by | Leave a comment

Cold Chain Federation

The Cold Chain Federation has published the first ever handbook on managing food safety specifically for temperature-controlled storage and distribution.

The handbook, Ensuring Food Safety in the Cold Chain, brings together the latest information on compliance, best practice and recommendations for managing the key food safety risks in the cold chain and insights into likely future considerations, the new guide meets the industry’s need for a holistic, comprehensive and up-to-date cold chain food safety reference guide.

For a copy of the guide e-mail: compliance@coldchainfed.org.uk.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Technology, Microbiological Risk Assessment, Research, Technology

Italy – Homemade Sweet Sausage Recall – Salmonella

Posted on June 17, 2021 by | Leave a comment

Salute

Brand : De Luca Srl

Name : Homemade Sweet Sausage

Reason for reporting : Recall due to microbiological risk

Publication date : June 17, 2021

Documentation

Documentation

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

Research – High Hydrostatic Pressure Treatment Ensures the Microbiological Safety of Human Milk Including Bacillus cereus and Preservation of Bioactive Proteins Including Lipase and Immuno-Proteins: A Narrative Review

Posted on June 13, 2021 by | Leave a comment

MDPI

Breast milk is the nutritional reference for the child and especially for the preterm infant. Breast milk is better than donated breast milk (DHM), but if breast milk is not available, DHM is distributed by the Human Milk Bank (HMB). Raw Human Milk is better than HMB milk, but it may contain dangerous germs, so it is usually milk pasteurized by a Holder treatment (62.5 °C 30 min). However, Holder does not destroy all germs, and in particular, in 7% to 14%, the spores of Bacillus cereus are found, and it also destroys the microbiota, lipase BSSL and immune proteins. Another technique, High-Temperature Short Time (HTST 72 °C, 5–15 s), has been tried, which is imperfect, does not destroy Bacillus cereus, but degrades the lipase and partially the immune proteins. Therefore, techniques that do not treat by temperature have been proposed. For more than 25 years, high hydrostatic pressure has been tried with pressures from 100 to 800 MPa. Pressures above 400 MPa can alter the immune proteins without destroying the Bacillus cereus. We propose a High Hydrostatic Pressure (HHP) with four pressure cycles ranging from 50–150 MPa to promote Bacillus cereus germination and a 350 MPa Pressure that destroys 106 Bacillus cereus and retains 80–100% of lipase, lysozyme, lactoferrin and 64% of IgAs. Other HHP techniques are being tested. We propose a literature review of these techniques. View Full-Text

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Posted in Bacillus, Bacillus cereus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, HHP, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Technology

Research – Application of peroxyacetic acid for decontamination of raw poultry products and comparison to other commonly used chemical antimicrobial interventions – A Review

Posted on June 12, 2021 by | Leave a comment

Journal of Food Protection

Poultry remains one of the top food commodities responsible for foodborne illness in the U.S., despite poultry industry efforts since the inception of HACCP to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA to over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid (LA) compounds (5 articles) and to cetylpyridinium chloride (CPC, 6 articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter . PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher or comparable to that of LA and CPC depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, HACCP, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Salmonella in Chicken

Research – Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

Posted on June 11, 2021 by | Leave a comment

MDPI

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion. View Full-Text

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Technology, lactic acid bacteria, Lactobacillus rhamnosus, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Research