Category Archives: Methods

Research – Antibiotic Resitant Bacteria in Meats in the USA – E.coli Use Flagella as Anchors

Posted on April 17, 2013 by | Leave a comment

Food Poisoning Bulletin

An analysis by the Environmental Working Group has found that antibiotic-resistant bacteria are common on meat for sale in American supermarkets. A government study published on February 5, 2012 without fanfare found that 81% of ground turkey, 69% of pork chops, 55% of ground beef, and 39% of chicken carried antibiotic-resistant bacteria.

The study, published by the National Antimicrobial Resistance Monitoring System (NARMS), which is a joint project by the FDA, CDC and USDA, found that the meat samples collected in 2011 harbored “significant amounts” of superbug versions of Salmonella and Campylobacter. Those two bacteria cause 3.6 million cases of foodborne illness every year in the United States.

In addition, 53% of raw chicken samples carried an antibiotic-resistant strain of E. coli, the bacteria found in feces. And the antibiotic resistance is growing fast. Of all Salmonella bacteria found on raw chicken in 2011, 74% were antibiotic resistant, compared to less than 50% in 2002.

Food Poisoning Bulletin

Flagella aren’t just for swimming. For E.coli, these long tails that propel them through liquid, also function as anchors, establishing a hold on surfaces that allow the bacteria to settle in and colonize, according to a new study from Harvard researchers.

“We demonstrate that flagella are able to reach into crevices, access additional surface area, and produce a dense, fibrous network,’” the researchers say in the abstract for the  study which was published in Proceedings of the National Academy of Sciences (PNAS) on March 18. The findings could lead to improved design of surfaces used in health care and food manufacturing settings.

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Posted in Antibiotic Resistance, Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Research

Central America – 4 Dead E.coli Outbreak

Posted on April 12, 2013 by | Leave a comment

Food Safety NewsEcoli Istock

At least 96 people have been hospitalized and 4 have died in an E. coli outbreak in Guatemala linked to fresh produce.

The outbreak, which has affected residents of the town of Santo Domingo Xenacoj in South Central Guatemala, is thought to have originated with contaminated fruits and vegetables, reported the Associated Press Thursday.

A male resident of the town reported that two of his children, ages 9 and 12, had died in the outbreak, according to AP.

Specimen taken from the four victims who died linked their deaths to E. coli, said health officials.

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Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Foodborne Illness, Hygiene, Illness, Methods, Microbiology, outbreak, Pathogen, STEC, VTECH

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Research – Antimicrobial resistance and co-selection phenomenon in Listeria spp

Posted on April 10, 2013 by | Leave a comment

Food Microbiology /Science Direct

Antimicrobial resistance (AMR), co-selection phenomenon, and the relationship between reduced susceptibility (RSC) to ciprofloxacin (CIP) and resistance to other antimicrobials in Listeria spp. (n = 103) recovered from food processing environments (FPE) and food were investigated. Resistance of Listeria monocytogenes and other listeriae, respectively, to cefoxitin (FOX; 98% vs. 88%), CIP (7% vs. 4%), clindamycin (CLI; 33% vs. 59%) and tetracycline (6% vs. 8%) was observed, as was RSC to CIP (67% vs. 57%) and CLI (65% vs. 41%). L. monocytogenes also possessed RSC to linezolid (LZD; 6%), rifampicin (2%) and streptomycin (6%), with other listeriae displaying RSC to chloramphenicol (4%). L. monocytogenes serotype 1/2a (90%) isolates were more frequently resistant or possessed RSC to CIP compared to serotype 4b (55%) (p = 0.015). When eight strains were experimentally adapted to high concentrations of CIP, co-selection occurred as MICs to benzalkonium chloride (BAC) increased (n = 5), gentamicin MICs remained the same (n = 6) or increased 2-fold (n = 2), and led to RSC to LZD (n = 1) and resistance to CLI (n = 8). Overall, levels of resistance/RSC to CIP in food chain isolates, particularly 1/2a, are concerning. Further, reduced sensitivity to disparate antimicrobials following CIP exposure highlights the need for increased knowledge of co-selection phenomenon linked with antimicrobial agents.

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Posted in Antibiotic Resistance, Bacteria, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Listeria, Listeria monocytogenes, Methods, Microbiology, Research

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RASFF Alerts – Salmonella – Offal – Halva with Pistachios

Posted on April 4, 2013 by | Leave a comment

RASFF -Salmonella Heidelberg (presence /25g) in frozen cuts and offal (Gallus gallus) from Brazil in Spain

RASFF – Salmonella (presence /25g) in halva with pistachios from Lebanon in Cyprus

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Posted in Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Methods, Microbiology, Pathogen, RASFF, Recall, Salmonella

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Research – Caffeine Addicted E.coli – Measurement of Caffeine Levels

Posted on April 3, 2013 by | Leave a comment

ACS Publications

The widespread use of caffeine (1,3,7-trimethylxanthine) and other methylxanthines in beverages and pharmaceuticals has led to significant environmental pollution. We have developed a portable caffeine degradation operon by refactoring the alkylxanthine degradation (Alx) gene cluster from Pseudomonas putida CBB5 to function in Escherichia coli. In the process, we discovered that adding a glutathione S-transferase from Janthinobacterium sp. Marseille was necessary to achieve N7-demethylation activity. E. coli cells with the synthetic operon degrade caffeine to the guanine precursor, xanthine. Cells deficient in de novo guanine biosynthesis that contain the refactored operon are ″addicted″ to caffeine: their growth density is limited by the availability of caffeine or other xanthines. We show that the addicted strain can be used as a biosensor to measure the caffeine content of common beverages. The synthetic N-demethylation operon could be useful for reclaiming nutrient-rich byproducts of coffee bean processing and for the cost-effective bioproduction of methylxanthine drugs.

 

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Posted in E.coli, Food Inspections, Food Micro Blog, Food Technology, Food Testing, Methods, Microbiology, Research

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RASFF Alerts – E.coli – Enterobacteria – Aflatoxins – Mussels – Beef – Duck Meal – Maize

Posted on March 30, 2013 by | Leave a comment

RASFF – High count of Escherichia coli (330 MPN/100g) in chilled mussels (Mytilus galloprovincialis from Spain in italy

RASFF – Shigatoxin-producing Escherichia coli in chilled boneless beef (Bos taurus) from Argentina in Germany

RASFF – Too high count of Enterobacteriaceae (<10; <10; <10; 5000;<10 CFU/g) in duck meal from France in Belgium

RASFF – Aflatoxins (B1 = 32.1 µg/kg – ppb) in maize from Ukraine in the Netherlands

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Posted in Aflatoxin, Bacteria, E.coli, Enterobacteriaceae, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Testing, Hygiene, Methods, Microbiology, Pathogen, RASFF, Recall

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USA – CDC Confirms Multistates E.coli O121 Outbreak

Posted on March 30, 2013 by | Leave a comment

Food Safety NewsEcoli Istock

The U.S. Department of Agriculture Food Safety and Inspection Service has posted a distribution list of where affected products were sent. That list includes Wal Mart stores nationwide, Winn-Dixie stores in Florida, and a variety of retailers in Michigan.

At least 24 people in 15 states have fallen ill with E. coli O121 in an outbreak traced back to Farm Rich brand frozen pizzas, quesadillas, philly cheese steaks and mozzarella bites, the U.S. Centers for Disease Control and Prevention has confirmed, following initial reports Thursday evening.

Seven people have been hospitalized in connection to the products, which were sold nationwide. One patient has developed hemolytic uremic syndrome.

CDC

  • A total of 24 persons infected with the outbreak strain of Shiga       toxin-producing Escherichia coli O121 (STEC O121) have been       reported from 15 states.
    • 78% of ill persons are 21 years of age or younger.
    • 33% of ill persons have been hospitalized. One ill        person developed hemolytic uremic syndrome (HUS), a type of kidney        failure, and no deaths have been reported.
  • CDC and state public health officials are interviewing ill persons to       obtain information regarding foods they might have eaten and other       exposures in the week before illness.
    • Information available to date indicates that        consumption of Farm Rich brand frozen food products is one likely source        of infection for the ill persons in this outbreak.
  • Testing conducted by the New York State Department of Health,       Wadsworth Center Laboratory, identified the outbreak strain of STEC O121       in an open package of Farm Rich brand frozen chicken quesadillas       from an ill person’s home.

 

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Posted in Bacteria, E.coli, E.coli O121, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Methods, Microbiology, outbreak, Pathogen

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USA – Chicken Quesadilla – E.coli O121

Posted on March 29, 2013 by | Leave a comment

Ecoli BlogEcoli Istock

Rich Products Corporation, a Buffalo, NY firm, is recalling approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli O121, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) was notified of a multistate investigation of E. coli O121 illnesses on March 19, 2013. Food samples were collected from an ill individual in New York as part of this investigation, and tested by the New York State Department of Health Wadsworth Laboratory. At present, the cluster includes 24 cases in 15 states. A sample of a Farm Rich frozen chicken mini quesadilla product from a New York case tested positive for the outbreak strain of E. coli O121. Eight cases in Michigan, Mississippi, New York, Ohio, Pennsylvania, Texas, and Virginia report consuming Farm Rich products. FSIS is continuing to work with federal and state public health partners on this investigation, including the New York State Department of Health, New York State Department of Agriculture & Markets, Food and Drug Administration, and Centers for Disease Control and Prevention.

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Posted in Bacteria, E.coli, E.coli O121, Eurofins Laboratories, Food Illness, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Methods, Microbiology, Pathogen, Recall

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Research – Poultry Probiotic – Fresh Fruit Bacterial Loading

Posted on March 28, 2013 by | Leave a comment

Science Direct 
A strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat, according to new findings from the Institute of Food Research

Science Direct

Fresh fruit and vegetables carry an abundance of bacteria on their surfaces, not all of which cause disease. In the first study to assess the variety of these non-pathogenic bacteria, scientists report that these surface bacteria vary depending on the type of produce and cultivation practices.

 

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Posted in Bacteria, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Methods, Microbiology, Research

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UK – Research – Guidance – Pseudomonas aeruginosa in Water Systems

Posted on March 20, 2013 by | Leave a comment

Health Protection Scotland

Guidance on management of Pseudomonas aeruginosa in water systems

On 12 March, the UK Department of Health published an addendum to the Health Technical Memorandum 04-01 Water sources and potential Pseudomonas aeruginosa contamination of taps and water systems – Advice for augmented care units.

The document is concerned with controlling and minimising the risk of morbidity and mortality due to P. aeruginosa associated with water outlets and provides guidance on:

  • forming a Water Safety Group and developing water safety plans
  • assessing the risk to patients when water systems become contaminated with P. aeruginosa or other opportunistic pathogens
  • remedial actions to take when a water system becomes contaminated with P. aeruginosa
  • protocols for sampling, testing and monitoring water for P. aeruginosa.

The guidance is directed towards healthcare organisations providing patient care in augmented care settings, and is specifically aimed at estates and facilities departments, and infection prevention and control teams. [Source: DH News Release, 12 March 2013. http://www.dh.gov.uk/health/2013/03/pseudomonas-addendum]

In Scotland, the same issues have been addressed in Health Protection Scotland’s Guidance for neonatal units (NNUs) (levels 1, 2 & 3) adult and paediatric intensive care units (ICUs) in Scotland to minimise the risk of Pseudomonas aeruginosa infection from water. This is due for imminent publication with an accompanying CEL letter. SHTM 04-01 Parts A&B have also been amended to reflect this latest guidance and will be published on the Health Facilities Scotland website along with the new Part G (following a consultation period) at the end of March.

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Posted in Bacteria, Biofilm, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, HPA, Hygiene, Methods, Microbiology, Pathogen, Pseudomonas, Pseudomonas aeruginosa, Water

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