Category Archives: Food Technology

Research – Norovirus Transmission

Posted on July 15, 2013 by KSW | Leave a comment

Causal mechanisms of norovirus outbreaks are often not revealed. Understanding the transmission route (e.g. foodborne, waterborne, or environmental) and vehicle (e.g. shellfish or recreational water) of a norovirus outbreak, however, is of great public health importance; this information can facilitate interventions for an ongoing outbreak and regulatory action to limit future outbreaks. Towards this goal, we conducted a systematic review to examine whether published outbreak information was associated with the implicated transmission route or vehicle. Genogroup distribution was associated with transmission route and food vehicle, but attack rate and the presence of GII.4 strain were not associated with transmission route, food vehicle, or water vehicle. Attack rate, genogroup distribution, and GII.4 strain distribution also varied by other outbreak characteristics (e.g. setting, season, hemisphere). These relationships suggest that different genogroups exploit different environmental conditions and thereby can be used to predict the likelihood of various transmission routes or vehicles

Cambridge Journals Online

Leave a comment

Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Foodborne Illness, Microbiology, Norovirus, Pathogen, Research

Tagged norovirus outbreak, water vehicle

Research – Controlling Salmonella and Listeria with Marinades

Posted on July 12, 2013 by KSW | Leave a comment

Science Direct

The effect of marination on the survival and growth of the pathogens Salmonella enterica and Listeria monocytogenes on beef pieces was investigated.

Five marinades were used: soy sauce base marinade without (SB) or with lactic acid (SBLA), red wine base marinade without (WB) or with 0.5% v/v oregano essential oil (WBO), and sterile saline used as control (C). Inoculated fresh beef pieces were marinated for 18 h at 5 °C, removed from the marinade and subjected to storage trials at 5 °C and 15 °C. Heat inactivation studies were also performed on the isolates after exposure to the marinades to determine if marination affects heat resistance of the pathogens.

The marinades with antimicrobials caused a significant decrease in viable count of the pathogens during marinations at 5 °C for 18 h of up to 2.1 and 3.4 log cfu cm⁻² for Salmonella and L. monocytogenes, respectively. Marinades without antimicrobials were less bactericidal resulting to reductions ranging from 0.3 to 0.4 and 1.3 to 2.0 log cfu cm⁻² for Salmonella and L. monocytogenes, respectively. Growth of L. monocytogenes was observed in the controls at both tested temperatures, while growth of Salmonella was observed in the controls stored at 15 °C. No growth of the pathogens was observed in any of the marinated samples at both temperature tested. No significant changes of heat resistance of the tested pathogens after exposure to the marinades were observed demonstrating the enhanced safety of the marinated beef product.

Leave a comment

Posted in Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Research, Salmonella

Europe Research – Action Plan Against the Rising Threats from Antimicrobial Resistance

Posted on July 12, 2013 by KSW | Leave a comment

European Commision

When micro-organisms become resistant to antimicrobial agents such as antibiotics, they develop antimicrobial resistance (AMR).

AMR is a health concern for human and non-human antimicrobial usage. Its management and prevention have become more difficult over the past few decades because of excessive use of antimicrobial medicines and the slower marketing of new classes of antimicrobials.

AMR RoadMap

Leave a comment

Posted in Antibiotic Resistance, Antimicrobials, Food Hygiene, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research

Tagged antibiotics, health concern, medicines, micro organisms, roadmap

Information – Managing Norovirus in Childcare Facilities

Posted on July 10, 2013 by KSW | Leave a comment

ECDC

Norovirus, which has epidemiological characteristics that promote a high rate of infectivity and transmission, remains one of the most common causes of childhood gastroenteritis. A new technical report from ECDC provides guidance on steps that can be taken to better prevent and control outbreaks.

The Prevention of Norovirus Infection in Schools and Childcare Facilities report offers guidance to EU Member States regarding the efficacy of different ways to manage the spread of the virus. It also reviews findings related to the prevention and control of outbreaks of gastroenteritis in schools and childcare facilities.

Much of the guidance has been synthesised from numerous other international guideline documents, which have been formed by expert consensus. There is limited primary research on the efficacy of interventions for the prevention and control of norovirus.

Primary prevention measures include effective hand hygiene, frequent cleaning of childcare environments, especially toilet facilities, and adherence to robust food hygiene standards. The effectiveness of each measure is discussed more fully in the report.

This technical report was open to public consultation between 12 July and 31 August 2012. The responses to the consultation were taken into account and the report revised accordingly.

REPORT LINK

Leave a comment

Posted in Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Virus, Hand Washing, Hygiene, Microbiology, Norovirus, Pathogen, Research

Research – Microbiological Quality of Fresh-Cut Carrots and Process Waters

Posted on July 10, 2013 by KSW | Leave a comment

Ingenta Connect

Fresh vegetables may be contaminated by pathogens in different ways after harvest. Pathogenic microorganisms associated with fresh vegetables can cause severe outbreaks of foodborne disease. We discuss here the results of microbiological analysis of carrot samples, as well as of washing, processing, and wastewater samples. Washed, unpeeled carrots generally contained the highest aerobic plate counts (mean, 5.5 log CFU/g). Escherichia coli was not detected in any carrot or water sample examined. The amounts of coliform bacteria and enterobacteria were higher in carrot samples taken from the first steps in the processing line than in samples taken in later phases of the process. Yersinia pseudotuberculosis was not detected in any of the samples by the cultivation method; however, nonpathogenic Yersinia enterocolitica was detected from most carrot samples and almost all washing water and wastewater samples but only from 2 of 10 process water samples. Using a more-sensitive real-time PCR method, pathogenic Y. enterocolitica was found from several carrot samples, and when these positive samples were cultivated, no pathogenic Y. enterocolitica strains were detected.

Leave a comment

Posted in Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Hygiene, Microbiology, Pathogen, Research, Yersinia

Tagged coliform bacteria, cultivation method, escherichia coli, pathogenic microorganisms, wastewater samples, water and wastewater

Research – New Zealand Controlling Campylobacter in Poultry Flocks

Posted on July 10, 2013 by KSW | Leave a comment

Ingenta Connect

An analysis of the cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry supply examined a series of interventions. Effectiveness was evaluated in terms of reduced health burden measured by disability-adjusted life years (DALYs). Costs of implementation were estimated from the value of cost elements, determined by discussions with industry. Benefits were estimated by changing the inputs to a poultry food chain quantitative risk model. Proportional reductions in the number of predicted Campylobacter infections were converted into reductions in the burden of disease measured in DALYs. Cost-effectiveness ratios were calculated for each intervention, as cost per DALY reduction and the ratios compared. The results suggest that the most cost-effective interventions (lowest ratios) are at the primary processing stage. Potential phage-based controls in broiler houses were also highly cost-effective. This study is limited by the ability to quantify costs of implementation and assumptions required to estimate health benefits, but it supports the implementation of interventions at the primary processing stage as providing the greatest quantum of benefit and lowest cost-effectiveness ratios.

Leave a comment

Posted in Bacteria, Campylobacter, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research

Tagged broiler houses, climate, environment, poultry food, poultry supply, science

Research – Safer Spinach – E.coli O157

Posted on July 9, 2013 by KSW | Leave a comment

Science Daily

University of Illinois scientists have found a way to boost current industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.

“By combining continuous ultrasound treatment with chlorine washing, we can reduce the total number of foodborne pathogenic bacteria by over 99.99 percent,” said Hao Feng, a U of I professor of food science and human nutrition.

Leave a comment

Posted in Bacteria, E.coli, E.coli O157, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Microbiology, Pathogen, Research

Tagged foodborne pathogenic bacteria, science daily, ultrasound treatment

Research – Olive Powder Combatting E.coli in Hamburgers

Posted on July 9, 2013 by KSW | Leave a comment

FeedStuffs FoodLink

The potential of olive powder to keep foods safe to eat is getting a fresh look from Albany chemist Mendel Friedman and colleagues at the University of Arizona-Tucson.

An olive processing co-product, olive powder was one of about two dozen plant extracts, spices, and herbs that the team evaluated for their potential to combat Escherichia coli O157:H7 and to retard formation of heterocyclic amines during cooking of hamburger patties.

E. coli O157:H7 is a leading cause of food sickness in the U.S. and is blamed for more than 73,000 cases of illness annually. In recent years, many E. coli outbreaks have been traced back to ground beef and have led to the introduction of stringent new food safety rules designed to reduce the occurrence of this microbe, and six of its relatives, in meats, poultry, and other foods.

The ability of olive extracts to kill foodborne pathogens has been reported in earlier studies conducted at Albany, Tucson, and elsewhere. However, the E. coli and amines study, reported in a 2012 issue of the Journal of Agricultural and Food Chemistry, may be the first to show olive powder’s performance in concurrently suppressing three targets of concern — two major amines and a pervasive E. coli.