Category Archives: Methods

Research – HHP Inactivation of Vibrio parahaemolyticus

Posted on February 10, 2013 by | Leave a comment

Science Direct Vibrio

Abstract

The effects of high hydrostatic pressure (HHP) treatments on Vibrio parahaemolyticus cells were investigated using viability counting, scanning and transmission electron microscopy, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) in order to determine optimal inactivation conditions and further understand the mechanisms of microorganism inactivation under HHP. The results showed that 300-MPa treatment for 10 min could extensively inactivate V. parahaemolyticus, with the number of viable bacteria decreasing from 109 CFU/mL to no viable bacteria. Damage to the cell wall, cell membrane, and cytoplasmic components by HHP treatments can be observed on scanning as well as transmission electron microscopy images. SDS-PAGE results showed that the protein bands differed between HHP untreated and treated V. parahaemolyticus, whereas HHP decreased protein content and caused partial protein degradation. Therefore, our results indicate that HHP can be applied to inactivate V. parahaemolyticus by inducing morphological changes in internal and external structures in the cell, as well as by causing cell membrane damage, cell wall rupture, and membrane protein degradation.

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Posted in Bacteria, Food Safety, Food Technology, Food Testing, Hygiene, Methods, Microbiology, Pathogen, Research, Vibrio, Vibrio parahaemolyticus

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USA – Research – Antibiotic Resistant Bacteria Found in Retail Meat

Posted on February 9, 2013 by | Leave a comment

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The National Antimicrobial Resistance Monitoring System (NARMS) has just released its annual meat report detailing the bacteria found on meat sold at the retail level. The report states that there are increases in antibiotic-resistant bacteria found on ground turkey and chicken.

Representative Louise Slaughter (D-NY), a microbiologist, released a press statement about the report. She said, “we are standing on the brink of a public health catastrophe. The threat of antibiotic-resistant disease is real, it si growing and those most at risk are our seniors and children. We can help stop this threat by drastically reducing the overuse of antibiotics in our food supply, and Congress should act swiftly to do so today.” Rep. Slaughter is the author of the Preservation of Antibiotics for Medical Treatment Act (PAMTA), which would phase out the use of medically important antibiotics in healthy food-producing animals.

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Posted in Antibiotic Resistance, Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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European Epdiemiological Report into the Salmonella Stanley Outbreak 2012

Posted on February 8, 2013 by | Leave a comment

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In July 2012, the European Centre for Disease Prevention and Control (ECDC) initiated a Europe-wide investigation on a Salmonella Stanley outbreak, together with the affected Member States, the European Food Safety Authority (EFSA) and the European Reference Laboratory for Salmonella (EURL Salmonella). Cases were associated with strains showing an indistinguishable PFGE pattern not previously reported in Europe.

Between July and September 2012, ECDC encouraged European Union (EU) and other European Economic Area (EEA) Member States to perform Xbal-PFGE typing on all S. Stanley human isolates. The image profile of the outbreak strain was shared with all EU countries. ECDC collected and analysed molecular typing data on S. Stanley from EU/EEA Member States to explore potential sources of infection within the food production chain in this multi-country outbreak.

Full report at the link above.

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Posted in Bacteria, ECDC, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Hand Washing, Hygiene, Illness, Methods, Microbiology, outbreak, Pathogen, Salmonella

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Research – Killing Pathogens on Seeds

Posted on February 6, 2013 by | Leave a comment

Science Direct

Farmers treat seeds chemically in order to rid them of pest infestation. Now researchers have developed a method that kills pathogens without harming the environment. Pioneering seed suppliers are already implementing the procedure commercially.

The scientists of the Fraunhofer Institute for Electron Beam and Plasma Technology FEP in Dresden, Germany have developed an environmentally friendly method for removing germs from seeds. They treat the seeds with electrons, which within milliseconds destroy the DNA of the harmful organisms. Due to a special device setup, the elementary particles only act on the surface and in seed coat. The embryo in the interior of the seed is not affected so that the ability of the seeds to germinate is not impaired.

The scientists from the FEP are confident that, in the long term, the treatment with electrons will prove to be a success story. There is some support for this: Starting in 2015, farmers must prove that they are trying to reduce their CO2 footprint and lower the use of chemical pesticides. “With our unit, we are able to contribute significantly to this,” says Rögner. Should the treatment with electrons gain greater acceptance, the scientists from FEP could license their process to plant construction companies.

The scientists are currently promoting their activities abroad. The FEP is endeavoring to introduce the electron treatment process into the Chinese and Indian markets. “Due to the large amounts of seed produced, we see good opportunities there,” says Rögner.

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Posted in Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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Research – China’s Foodborne Illness Statistics

Posted on February 6, 2013 by | Leave a comment

Science Direct

Abstract

To understand the general trends and status of China’s food safety, we analyzed 2387 individual incidents of acute foodborne illnesses that had been reported by medical professionals in published journal papers during the last decade. As a result, 99,487 illnesses and 380 deaths were found in these 2387 incidents. In our analysis, we tried to understand the risks of acute foodborne illnesses and deaths corresponding to food pathogens, food location and settings, implicated food vehicles, sources of contamination and human causes. Based on our analysis, we made recommendations for risk communication, risk management and future research in regard to foodborne illnesses in China.

Highlights

► We analyze China’s food safety problem in the case of acute foodborne illness. ► Data were extracted from detailed reports on 2387 incidents of foodborne illness. ► Risk factors are discussed from multiple perspectives. ► Recommendation for policies and strategies towards food safety are provided. ► This is so far the most comprehensive analysis of acute foodborne illness in China.

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Posted in Eurofins Laboratories, Food Chemistry, Food Hygiene, Food Illness, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Methods, Microbiology, outbreak, Pathogen, Research

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UK – East Midlands Free Listeria Seminar for SME’s

Posted on February 6, 2013 by | Leave a comment

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East Midlands food businesses that make, distribute and sell chilled, ready-to-eat products are to be given help and advice to help them keep their products safe from Listeria.

According to data from the Food Standards Agency (FSA) serious cases of laboratory-confirmed Listeria infection in the UK almost doubled between 2000 and 2009. In 2010 numbers decreased but were still higher than during the 1990s.
The Food and Drink iNet, which is run by trade organisation The Food and Drink Forum, is funding a six-month collaborative research and development project at The University of Nottingham working with the food hygiene specialists Diversey, to turn the spotlight on the issue.

As part of the project, a seminar is being run to give small and medium-sized businesses in the chilled food sector, guidance and advice about how to manage the risk of Listeria.  The seminar will be held in the Plant Sciences Building at the University’s Sutton Bonington campus between 4 pm and 6.45 pm on Wednesday February 13.

The Food and Drink iNet, which is part-funded by the European Regional Development Fund (ERDF), is managed by a consortium, led by the Food and Drink Forum and including Nottingham Trent University, the University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region to offer a range of support to small and medium-sized enterprises that work in the sector.

To book places at the seminar email iNet advisor Jo Murphy at jo.murphy@foodanddrink-inet.org.uk and for more information visit www.foodanddrink-inet.org.uk

 

 

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Posted in Bacteria, Food Illness, Food Poisoning, Food Safety, Food Technology, Food Testing, Foodborne Illness, Listeria, Listeria monocytogenes, Methods, Microbiology, Pathogen, Research

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UK -FSA – Results of Industry Testing

Posted on February 5, 2013 by | Leave a comment

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The Food Standards Agency (FSA) has agreed with the food industry to publish the results of industry testing of meat products, to provide a clearer picture of standards in the food chain. The results will also be made publicly available.

The decision was taken at a meeting to address how testing can maintain consumer confidence in the accuracy of food labelling, attended by Food and Farming Minister David Heath, representatives of the FSA, and major food businesses and suppliers.

Catherine Brown, Chief Executive of the FSA, said: ‘I am pleased that we have been able to agree a way forward to maintain consumer confidence in the food that people eat. We need to move swiftly to get this work under way to reassure consumers.’

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Posted in Bacteria, Food Chemistry, Food Inspections, Food Safety, Food Standards Agency, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

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Research – Growth and Survival of Salmonella in Black Pepper

Posted on January 21, 2013 by | Leave a comment

Science DirectSalmonella

Abstract

A four serovar cocktail of Salmonella was inoculated into ground black pepper (Piper nigrum) at different water activity (aw) levels at a starting level of 4–5 log cfu/g and incubated at 25 and at 35 °C. At 35 °C and aw of 0.9886 ± 0.0006, the generation time in ground black pepper was 31 ± 3 min with a lag time of 4 ± 1 h. Growth at 25 °C had a longer lag, but generation time was not statistically different from growth at 35 °C. The aw threshold for growth was determined to be 0.9793 ± 0.0027 at 35 °C. To determine survival during storage conditions, ground black pepper was inoculated at approximately 8 log cfu/g and stored at 25 and 35 °C at high (97% RH) and ambient (≤40% RH) humidity. At high relative humidity, aw increased to approximately 0.8–0.9 after approximately 20 days at both temperatures and no Salmonella was detected after 100 and 45 days at 25 and 35 °C, respectively. Under ambient humidity, populations showed an initial decrease of 3–4 log cfu/g, then remained stable for over 8 months at 25 and 35 °C. Results of this study indicate Salmonella can readily grow at permissive aw in ground black pepper and may persist for an extended period of time under typical storage conditions.

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Posted in Bacteria, Food Safety, Food Testing, Methods, Microbiology, Pathogen, Research

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European Sprouted Seeds Legislation Due July 2013 are the USA to Follow?

Posted on January 21, 2013 by | Leave a comment

Food Poisoning Bulletin Eurofins

The newly proposed produce safety rule of the Food Safety Modernization Act (FSMA) has a section devoted to sprouts because they “present a unique risk.” That’s because the ideal conditions for growing sprouts are also ideal for growing pathogens, as we have seen many times in recent years.

Since 1996, there have been 30  “sproutbreaks” where sprouts contaminated with Salmonella, Listeria, E. coli and other pathogens have caused outbreaks of illness. In 2012, sprouts were recalled for potential contamination at least seven times and caused one of the largest multi-state foodborne illness outbreaks of the year.  The 11-state outbreak which sickened 29 people was linked to sprouts served at a fast food sandwich chain. Also in 2012, Kroger, one of the nation’s largest grocery retailers decided to stop selling sprouts because of the risk they pose.

Some of the new requirements in the proposed rule are: requiring growers to take “measures reasonably necessary to prevent the introduction of hazards into or onto seeds or beans;” requiring that growing, harvesting, packing and holding of sprouts be done in a fully-enclosed building; “require that any food-contact surfaces that come in contact with sprouts, seeds, or beans must be cleaned and sanitized;”  required use  of a scientifically valid to reduce microorganisms before sprouting;  required testing for Listeria; and required record keeping of seed treatments  and environmental  monitoring.

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Posted in Bacteria, E.coli, E.coli O104, E.coli O157, Food Inspections, Food Safety, Food Testing, Listeria, Listeria monocytogenes, Methods, Microbiology, Pathogen, Research, Salmonella

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Research New Bacterial Identification Technology

Posted on January 17, 2013 by | Leave a comment

Food Poisoning Bulletin

xTAG Gastrointestinal Pathogen Panel (GPP), which recently received approval from US Food and Drug Administration (FDA), is one lab test that can do the job of many,  expertly scanning a solitary stool sample for 11 different illness-inducing organisms.

To many, that sounds an impressive feat in an of itself. But considering that 179 million Americans are stricken with gastroenteritis every year, according to the Centers for Disease Control and Prevention (CDC), it’s also one that can come in handy. Infectious gastroenteritis is caused by certain viruses, bacteria, or parasites and can be spread easily through person-to-person contact or from contaminated food, water, and surfaces. Symptoms include vomiting and diarrhea.

The  xTAG can scan for  bacteria including Campylobacter, Clostridium difficile (C. difficile) toxin A/B, Escherichia coli (E. coli) O157, Enterotoxigenic Escherichia coli (ETEC) LT/ST, Salmonella, Shigella and Shiga‐like Toxin producing E. coli (STEC) stx 1/stx 2. It can scan for viruses including Norovirus and Rotavirus A. And it can scan for parasites such as Cryptosporidium and Giardia.

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Posted in Bacteria, Campylobacter, Clostridium difficile, Cryptosporidium, E.coli, E.coli O103, E.coli O104, E.coli O145, E.coli O157, E.coli O26, EHEC, Food Safety, Food Technology, Food Testing, Food Virus, Giardia, Methods, Microbiology, Norovirus, Pathogen, Rotavirus

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