26 December 2019
Kienfat Trading Pty Ltd is conducting a recall of Sriracha Hot Chilli Sauce 17oz and 28oz. The product has been available for sale at Coles, Woolworths, IGA’s, independent’s and Asian grocery stores nationally.
Best Before MAR 2021
The recall is due to lactic acid build up causing certain bottles to “bloat” and continue to ferment.
Food safety hazard
Product may splatter on to property or persons on opening.
Country of origin
What to do
Do not open bottles that feel bloated and return the products to the place of purchase for a full refund.
For further information please contact:
Kienfat Trading Pty Ltd
0412 012 362
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Spoilage, Food Testing, FSANZ, lactic acid bacteria, Uncategorized
The current study investigates the effect of Lactobacillus reuteri and Lactobacillus plantarum combined with water extract of garlic on microbial growth, chemical changes, and sensory attributes in ground beef samples at refrigeration condition (+4°C) up to 12 days of storage. in vitro study revealed that garlic extract combined with L. reuteri or L. plantarum caused 2.13 and 2.57 log reduction in the Listeria monocytogenes count, respectively. Combination of L. plantarum and 1% garlic extract significantly (p < .05) reduced aerobic mesophilic bacteria (1.64 log cycle) and L. monocytogenes (1.44 log cycle) counts in ground beef. Lipid oxidation was also significantly (p < .05) lower in samples treated with L. plantarum plus garlic extract (1%). Furthermore, higher sensory scores were received by samples treated with Lactobacillus plus garlic extract. In conclusion, the combination of L. plantarum and garlic extract was found to be suitable to use in ground beef by controlling the L. monocytogenes growth and increasing its shelf life.
Garlic extract not only has an antimicrobial activity but also has a stimulatory effect on the Lactobacillus spp. growth. On the other hand, some Lactobacillus strains can inhibit pathogenic bacteria. Then, the combination of Lactobacillus and garlic extract may be used to produce new bio‐preserved and functional meat products. The current study indicated the potential of Lactobacillus combined with garlic extract to control microbial and chemical changes in ground beef. The combination of Lactobacillus plantarum and garlic extract significantly (p < .05) reduced Listeria monocytogenes counts and lipid oxidation rates and improved the sensory scores in ground beef.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Technology, lactic acid bacteria, Lactobacillus, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research, Technology, Uncategorized
Journal of Food Protection
Traditionally, the microbiological status of meat is determined by culture-based techniques, although many bacteria are not able to grow on conventional media. The aim of this study was to obtain quantitative data on total bacterial cell equivalents, as well as taxa-specific abundances, on carcass surfaces during pig slaughter using quantitative real-time PCR. We evaluated microbial contamination patterns of total bacteria, Campylobacter, Escherichia coli, Lactobacillus group, Listeria monocytogenes, Salmonella, and Pseudomonas species throughout slaughtering and on different carcass areas. In addition, we compared contamination levels of breeding sow carcasses with fattening pig carcasses, and we assessed the efficacy of carcass polishing machines under two water amount conditions. Our results demonstrate that relevant meat-spoilage organisms show similar contamination patterns to total bacteria. The highest bacterial load was detected in the stunning chute (4.08 × 105 bacterial cell equivalents per cm2) but was reduced by 3 log levels after singeing and polishing (P < 0.001). It increased again significantly by a 4.73-fold change until the classification step. Levels of Campylobacter, Lactobacillus, and Pseudomonas species and of E. coli followed a similar trend but varied between 0 and 2.49 × 104 bacterial cell equivalents per cm2. Microbial levels did not vary significantly between sampled carcass areas for any analyzed taxa. Running the polishing machine with a low water amount proved to be less prone to microbial recontamination compared with a high water amount (17.07-fold change, P = 0.024). In the studied slaughterhouse, slaughter of breeding sows did not produce microbiologically safe meat products (>104 cells per cm2) and the implementation of specific hazard analysis critical control point systems for the slaughter of breeding sows should be considered. A larger cohort from different abattoirs is needed to confirm our results and determine whether this is universally valid.
Spoilage bacteria maintain consistent populations throughout slaughtering.
Greater water volume during polishing creates higher bacterial populations on carcasses.
Microbial populations on breeding sows are higher compared with fattening pigs.
Posted in Campylobacter, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Technology, lactic acid bacteria, Listeria monocytogenes, microbial contamination, Microbiology, Pseudomonas, Research, Salmonella, Technology, Uncategorized
Journal Food Protection
White asparagus is a high-value commodity of large economic importance in Germany. Its harvest period lasts only a limited part of the year, during which daily yield and also market demand are highly variable. Harvested asparagus is perishable; thus, quality control and shelf life must be ensured by proper handling, e.g., avoiding fresh weight losses and, at the same time, limiting microbial growth. The aim of this study was to determine the effect of moist asparagus packaging on unpeeled white asparagus (cv. Gijnlim). Water was added to some of the packages to reduce fresh weight losses and to study the consequences for microbial growth. Polythene bag packaging, lined inside with cellulose fleece, was used to hold 500-g bunches of spears, covered partly (open bag) or totally (closed bag). Storage duration was 7 days, at temperatures of 2°C, 8°C, and a combination of 2 and 22°C, simulating retail conditions. Using a standardized cultivation method for food assessment, CFU counts (5.20 to 7.95 log CFU), number of pseudomonads (4.79 to 7.90 log CFU), lactic acid bacteria (<3.00 to 3.94 log CFU), Enterobacteriaceae (4.26 to 7.15 log CFU, including Escherichia coli <1.00 log CFU), yeasts (<2.30 to 3.15 to 3.53 log CFU), and molds (<2.30 log CFU), as well as sulfite-reducing clostridia (<1 log CFU) were determined. Temperature was the most important factor for microbial growth. Additional water had no effect in most cases; it inhibited most of the fresh weight losses compared to dry treatments in this study but led to 2% weight increase in closed bags. Our results point to the conclusion that moist packaging would be a feasible alternative to dry wrapping with regard to weight retention, and it did not increase growth of the analyzed microbial groups to an unacceptable value.
Moist packaging of white asparagus does not necessarily increase microbial load after storage.
Microbial counts were lower after 1 week of storage in a closed versus open package.
Microbial growth did not exceed tolerable values.
Posted in E.coli, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, Food Technology, lactic acid bacteria, microbial contamination, Microbiology, mold, Sulphite Reducing Clostridia, Technology, Uncategorized
Journal of Food Protection
Salt concentration has long been considered an important factor for the quality of fermented vegetable products, but the role of salts in bacterial growth and death during vegetable fermentation remains unclear. We compared the effects of various sodium chloride (NaCl) concentrations, including 1 M (6%) NaCl used in commercial cucumber fermentations and 0.34 M (2%) NaCl used in cabbage and other ready-to-eat vegetable fermentations, on the growth and death of lactic acid bacteria (LAB) of the genus Lactobacillus and pathogenic Escherichia coli (Shiga toxin–producing E. coli, or STEC) strains. We also investigated calcium chloride (CaCl2) salt conditions. CaCl2 is being used at 0.1 M (1.1%) in low-salt commercial cucumber fermentations that lack added NaCl. STEC strains have previously been shown to be among the most acid-resistant pathogens in fermented or acidified vegetables. The data showed that 1.1% CaCl2, and especially 1% NaCl, had a stimulatory effect on the growth rates of STEC and LAB compared with a no-salt control, but higher NaCl concentrations decreased growth rates for STEC; to a lesser extent, LAB growth rates were also reduced. For most salt concentrations tested, maximum cell densities achieved during growth of STEC were reduced compared with those of the no-salt controls, whereas LAB mostly had cell densities that were similar to or greater than those of the no-salt controls. No consistent pattern was observed when comparing death rates with salt type or concentration for the STEC or LAB cocktails undergoing lactic acid stress (50 or 350 mM, respectively) at pH 3.2 and when comparing STEC survival in competitive culture experiments with LAB. For vegetable fermentation safety concerns, the results suggest that an important effect of salt addition is enhancement of the growth of LAB compared with STEC strains. Further research will be needed to determine factors influencing STEC survival in competition with LAB in vegetable fermentations.
Journal of Food Protection
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, lactic acid bacteria, Pathogen, Uncategorized
Wiley Online Library
Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible application on biopreservation systems of dairy food, co‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition of Listeria monocytogenes ATCC 7644 or Staphylococcus aureus ATCC 25923. Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−). L. monocytogenes and S. aureusreached 8 log CFU ml−1 and 5.4 log CFU ml−1 in monoculture, respectively, compared to <2.3 log CFU ml−1 and 4.7 log CFU ml−1 in co‐culture with L. lactis QMF 11. Instead, in the presence of the bac−, L. monocytogenes population reached 7.3 log CFU ml−1 and S. aureuspopulations 5.5 log CFU ml−1. These results indicate that L. lactis QMF11 may have potential for be use as biopreservative culture in dairy products, mainly because of its antilisterial activity.
There is a renewed interest in the use protective bacterial cultures or their metabolites to guarantee the microbiological safety and to extend the shelf life of dairy products, in a process called biopreservation. The research in this area has been leveraged by consumers demand for naturally preserved foods. Dairy products are natural niches for Lactococcus lactis strains, and these bacteria have been associated with food production and preservation since ancient times. As a dominant species in dairy ecosystems, L. lactisstrains are very interesting because they are not likely to require regulatory approval for practical application as bioprotective cultures.
Posted in Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Poisoning, Food Safety, Food Technology, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, Staphylococcus aureus, Uncategorized
Wiley Online Library
In Tanzania, edible Ruspolia differens are still harvested from the natural environments. In this perspective, little is known about the microbiological quality of wild harvested R. differens. This study was conducted to assess the microbiological quality of wild harvested R. differens and evaluate the efficacy of conventional processing methods in reducing microbial load. Two districts (Bukoba rural and Muleba) within the Kagera region were purposively selected for the study. Sampling was done from the same batches along the R. differens food chain as follows: (a) at harvest points in the villages, (b) after transportation to the market and plucking of wings and legs, (c) after rinsing with potable tap water, and (d) after processing using conventional methods. Generally, high microbial counts, that is, total viable aerobic count (TVC), Enterobacteriaceae, lactic acid bacteria, bacterial endospores, and yeasts and molds were observed in raw R. differenssamples. A significant increase in microbial counts after transportation and plucking was only observed for TVC, bacterial endospores, and yeasts and molds. A statistically significant reduction in all types of counts, with the exception of bacterial endospores, was observed after processing. All processed samples analyzed were devoid of salmonellae, Listeria monocytogenes, and Escherichia coli.
Although commonly used processing methods of Ruspolia differens were effective in reducing microbial load, bacterial endospores were hardly eliminated and could pose a health hazard to consumers; thus, improved handling of R. differens along the food chain could reduce such risks.
Posted in E.coli, Enterobacteriaceae, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Safety, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, mold, Moulds, Salmonella, Total Viable Count, Uncategorized, Yeasts
Wiley Online Library
The aim of this study was to investigate the survival of Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in salted and marinated anchovy (Engraulis encrasicholus). Total viable counts (TVCs), lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were also enumerated. Initially, TVC was as high as 5.5 log10 cfu/g, but the population dropped down to 3.2 and 2.2 log10 CFU/g for salted and marinated anchovy, respectively. S. aureus was the most salt‐tolerant and L. monocytogenes was the most acid‐tolerant microorganism. A biphasic inactivation of S. Enteriditis and L. monocytogenes was apparent during the 8‐hr marination process, implying adaptation and resistance to low pH. Results suggest that salting or marinating of anchovy creates an environment in which pathogenic bacteria are inactivated. However, inherent resistance or possible adaptation to stresses can result to prolonged inactivation times; hence it is important to avoid contamination with high numbers of food‐borne pathogens.
Many food‐borne bacterial pathogens can survive at low pH and aw, especially in cases in which they might adapt to the imposed stresses and become resistant. Knowing the time required to reduce food‐borne pathogens is of great interest for ensuring safety of traditional seafood.
Posted in Enterobacteriaceae, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, lactic acid bacteria, Listeria, Listeria monocytogenes, Moulds, Salmonella, Staphylococcus aureus, Total Viable Count, Uncategorized, Yeasts
Legume seeds and sprouts are a rich source of phytoestrogens in the form of isoflavonoids. For the first time, lactic acid fermentation of four types of legume sprouts was used to increase the content of isoflavonoids and microbiological safety. After germination, the highest content of isoflavonoids was observed in the clover and chickpea sprouts, which amounted to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/100 g dw. The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light. During fermentation the number of lactic acid bacteria increased by 2 Log10CFU/mL (LU), whereas mold decreased by 1 LU, E.coli and Klebsiellasp. by 2 LU, Salmonella sp. and Shigella sp did not occur after fermentation, similar to Staphylococcus epidermidis, while S. aureus and S. saprophyticus decreased by 3 LU and in some trials were not detected.
Posted in Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, Food Safety, Food Technology, Food Testing, Isoflavonoids, Klebsiella, lactic acid bacteria, Salmonella, Staphylococcus aureus, Uncategorized