Cilantro still looks suspicious, but NCIB dendrogram now says “mixed produce.”
Illinois, Maryland, Minnesota, Oklahoma, Texas and Virginia hardest hit.
The CDC reports today that since the last update on September 23, 2021, 140 more people were added to this outbreak. As of September 29, 2021, 419 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 35 states. Illnesses started on dates ranging from June 19, 2021, to September 14, 2021.
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella
The Monroe County Department of Public Health has determined norovirus is likely responsible for recent illnesses on Rochester Institute of Technology’s (RIT) Henrietta campus.
The vast majority of cases were resolved within 24-36 hours without medical treatment. However, some RIT students did need care in the Student Health Center, and a few received care in a local emergency department.
In response, the school has increased deep cleaning and sanitization efforts on high-touch surfaces in residence halls, dining areas, restrooms, and other spaces across campus.
The National Institute of Public Health has investigated a national outbreak with Salmonella Enteritidis infection. So far, 13 confirmed cases of infection have been found over 3 years (2019-2021), and the last time in a sample taken in September 2021.
The samples are completely genome-sequenced and show the same genotype. The same genotype of S. Enteritidis has also been found in a sample from a snake that the Veterinary Institute has analyzed.
Those who have snakes, or other reptiles as a hobby or pet, should take extra precautions and always wash their hands after handling and feeding the animals to avoid getting sick with salmonellosis.
The National Institute of Public Health has so far interviewed 12 of the 13 people who were infected with Salmonella and eight of these have had either direct or indirect contact with snakes, while four of them have not had contact with snakes / reptiles.
Epidemiological investigations and whole genome sequencing have confirmed the connection between the Salmonella outbreak in humans and contact with reptiles, says senior adviser Heidi Lange at the National Institute of Public Health.
Microbiological contamination in raw sausage from Italy in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, RASFF
Presence of Salmonella spp in Tuna Flour from Spain in Italy and Greece
Salmonella (in 3 out of 5 samples /25g) in frozen raw dog food from Germany in Austria
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pet Food, Pet Food Testing, RASFF, raw pet food, Salmonella, Salmonella Dog Food
Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus-based products (CitroSan [CS] and Citrol-K Ultra [CK]) alone and in combination with TSP for reduction of Campylobacter in vitro and in chicken. The minimum bactericidal concentration (MBC) of the preservatives alone or in combination was determined against Campylobacter jejuni. Their ability to reduce bacteria in raw chicken and their effect on the sensorial characteristics of the meat were determined. The MBCs obtained were 0.5 ± 0.04% for TSP, 0.05 ± 0.0006% for CS, and 0.0006 ± 0.0001% for CK. When combined, bactericidal concentrations varied. Following contact with TSP–CS and TSP–CK for 6 hr, C. jejuni was reduced from 106 to <100 CFU/g. Concentrations below those used in industry (2% TSP, 0.3% CS, and 0.05% CK) were added on the raw chicken skin before (B: treated with TSP and then inoculated) and after (A: inoculated and then treated with TSP) inoculation of Campylobacter. TSP (A) reduced C. jejuni by 92.6% after 24 hr, whereas TSP (B) caused a 36% reduction. TSP (A and B) in combination with both CS and CK caused 98.9 and 95.9% reduction, respectively, after 120 hr. The CS–CK combination (without TSP) reduced bacteria to undetectable levels after 48 hr. No significant differences were detected in the sensorial characteristics of treated wings. All the combinations tested, but especially 0.3% TSP + 0.0003% CK represent alternatives to control C. jejuni in chicken and reduce or avoid synthetic preservatives.
Posted in Campylobacter, Campylobacter jejuni, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Technology
Food Standards Scotland (FSS) and the Food Standards Agency (FSA) are urging reptile owners who have purchased certain feeder mice for their pets, take extra precautions in order to avoid contracting salmonellosis.
Scientists have again confirmed a link between Salmonella detected in feeder mice distributed across the UK by Monkfield Nutrition, and an outbreak of human cases of Salmonella. Retailers must now legally provide customers buying these feeder mice with an information leaflet about the risks of Salmonella infection, and advise on good practice for handling animal food, and ensuring good hygiene in the home.
The outbreak was first investigated in 2015 and has so far resulted in almost 850 reported human cases, mostly, but not exclusively, in those living in households with one or more pet reptiles. FSS and the FSA advise that the risk to the general public is considered to be very low.
Source: FSS, 20 September 2021
Recalled Foods , Published: September 27, 2021
What food:
Organic Potato salad with carrots
Net content: 350g
Best before-dates: 9/29/2021 and 6/10/2021
EAN bar code number: 5710871004605
Sold in:
Irma Shops Zealand
Company withdraws:
BY Lantz, Hovedvagtsgade 8.5, 1103 Copenhagen K
Cause:
The company has found gas evolution in some of the packages, which indicates unwanted growth of microorganisms.
Risk: The
evolution of gas and the possible growth of microorganisms make the product unfit for human consumption. Consumer
Advice:
Consumers are advised to return the product to the store where it was purchased or to discard it.
Staphylococcus aureus is an important food pathogen that has the ability to form biofilms. This pathogen has been implicated in foodborne outbreaks associated with the consumption of meat and meat products. Since the role of meat products as reservoirs of antimicrobial resistant S. aureus and biofilm formers has not been studied, this research was conducted to assess the incidence, antimicrobial resistance, and presence of biofilm-forming genes in S. aureus bacteria from meat and meat products. For this purpose, 440 samples of meat and meat products were randomly collected from supermarkets of Shahrekord city, Iran. S. aureus isolates were highlighted and identified through biochemical tests. All S. aureus isolates were profiled for susceptibility to 14 antibiotics and the corresponding resistance genes were searched. The quantification of biofilm formation followed by a screening of biofilm formation encoding genes was done. Of the 440 samples collected, 61 were found to contain S. aureus. The incidence of S. aureus among the beef meat (16/61) was the highest followed by its incidence in sausage (10/61) and lunch meat (9/61). At least one isolate of S. aureus carries one of the following resistance gene blaZ, mecA, tet K, linA, tetM, erm A, ermB, and aac A-D. High distribution of icaA, icaB, icaC, icaD, clfB, and clfA, biofilm formation genes and Enterotoxin encoding genes sea, seb, sec, and sed. The ability of biofilm production and the presence of virulence determinants in the genome of S. aureus can contribute to their pathogenicity. This research demonstrated the roles of meat and meat products as reservoirs of biofilm-forming and antimicrobial-resistant strains of S. aureus. This poses a food safety and public health problem. However, further work needs to be done to better understand the implication of icaABCD biofilm forming genes present in S. aureus from meat and meat products in their resistance.
FoodWorld 