Category Archives: microbial contamination

Research – Assessment of aflatoxin B1 in animal feed and aflatoxin M1 in raw milk samples of different species of milking animals from Punjab, Pakistan

Posted on March 7, 2021 by | Leave a comment

Wiley Online

The research was designed to investigate the amount of aflatoxin B1 (AFB1) in animal feed (corn, wheat bran, peanut cake, soybean meal, and cotton seed meal) and aflatoxin M1 (AFM1) in raw milk of animals (cow milk, buffalo milk, goat milk and sheep milk), from Punjab, Pakistan collected March 2017 till February 2018. The samples were examined with liquid chromatography, with a fluorescence detector. The findings demonstrated that 126 (65.3%) out of 193 samples of animal feed were found positive with AFB1, and 88 (45.6%) samples have levels higher than 5 μg/kg; positive samples are those whose levels of AFM1 ≥ LOD. The highest average amount of AFB1 was found in mustard oil cake meal (25.0 ± 4.5 μg/kg). Out of 278 samples of milk, 134 (48.2%) were found positive with AFM1, and 48 (17.3%) samples have levels of AFM1 higher than the European Union legal limit (i.e., 50 ng/L). The highest mean level of 70.5 ± 10.5 ng/L was found in raw milk of buffalo. The levels of AFM1 in milk from the urban region versus suburb region showed a significant difference (at α 0.05) except sheep milk samples, which presented a significant difference at α 0.01. Samples, 65 (64.4%) out of 140 from the urban region, and 69 (50%) from the suburb region were found positive with AFM1 in milk samples. The amount of AFB1 in animal feed and AFM1 in milk samples are comparatively high and could pose health hazards for local consumers.

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Posted in Aflatoxin, Aflatoxin B1, aflatoxin m1, Animal Feed, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, Food Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin

Research – Persistence of Foodborne Pathogens on Farmers Market Fomites

Posted on March 7, 2021 by | Leave a comment

Journal of Food Protection

The number of farmers markets registered by the U. S. Department of Agriculture (USDA) has seen a significant increase, jumping from 1,755 in 1994 to 8,771 in 2019. Microbial studies have found evidence that produce sold at farmers can yield higher microbial counts than their retail counterparts; however, no previous literature explored the efficacy of microbial (bacteria and virus) persistence on a variety of different farmers market fomites over a 2-month period. The objectives of the current study were to conduct observations to determine the most commonly used food contact surface fomites at farmers markets and to investigate the persistence of key foodborne pathogens ( Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and MS2 bacteriophage) on these fomites. A repeated-measures analysis of variance was used to compare the persistence rates of foodborne pathogens on cardboard, plastic, tablecloth, molded pulp fiber, and wicker baskets used to store, transport, and display produce at farmers markets. In general, molded pulp fiber, plastic and wicker surface materials supported the persistence of foodborne pathogens the most, with S. aureus demonstrating the highest log concentrations over the longest period of time. Additionally, Salmonella and E. coli strains also persisted for a significant period of time (approximately 32-days) on all fomites with the exception of tablecloth. The results suggest that foodborne pathogens on these fomites pose a high-risk of cross-contamination particularly if the fomites cannot be washed, rinsed, and sanitized effectively (e.g. cardboard). The results highlight the need avoid using porous, single-use storage containers such as cardboard, molded pulp fiber and wicker containers for extended periods of time and suggest the use of easily cleanable materials such as plastic containers.

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Posted in E.coli O157, E.coli O157:H7, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Salmonella, Staphylococcus aureus

Research – Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature

Posted on March 5, 2021 by | Leave a comment

MDPI

Battered poultry products may be wrongly regarded and treated by consumers as ready-to-eat and, as such, be implicated in foodborne disease outbreaks. This study aimed at the quantitative description of the growth behavior of Listeria monocytogenes in fresh, partially cooked (non-ready-to-eat) battered chicken nuggets as function of temperature. Commercially prepared chicken breast nuggets were inoculated with L. monocytogenes and stored at different isothermal conditions (4, 8, 12, and 16 °C). The pathogen’s growth behavior was characterized via a two-step predictive modelling approach: estimation of growth kinetic parameters using a primary model, and description of the effect of temperature on the estimated maximum specific growth rate (μmax) using a secondary model. Model evaluation was undertaken using independent growth data under both constant and dynamic temperature conditions. According to the findings of this study, L. monocytogenes may proliferate in battered chicken nuggets in the course of their shelf life to levels potentially hazardous for susceptible population groups, even under well-controlled refrigerated storage conditions. Model evaluation demonstrated a satisfactory performance, where the estimated bias factor (Bf) was 0.92 and 1.08 under constant and dynamic temperature conditions, respectively, while the accuracy factor (Af) value was 1.08, in both cases. The collected data should be useful in model development and quantitative microbiological risk assessment in battered poultry products. View Full-Text

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Research

Ireland – Recall of Additional Batches of SFC Chicken Poppets Due to Presence of Salmonella

Posted on March 5, 2021 by | Leave a comment

FSAI

Summary
Category 1: For Action
Alert Notification: 2021.20 update 1
Product: The Original SFC Chicken Poppets, pack size:190g
Batch Code: Best before dates: 24.09.2021 and 31.10.2021
Country Of Origin: United Kingdom

Message:

Further to the FSAI’s food alert 2021.20, SFC is recalling the above additional batches of its Chicken Poppets due to the detection of Salmonella. Batches with a best before date of 28.02.2022 were recalled previously. Point-of-sale recall notices will be displayed in Tesco stores.

Nature Of Danger:

People infected with Salmonella typically develop symptoms between 12 and 36 hours after infection, but this can range between 6 and 72 hours.  The most common symptom is diarrhoea, which can sometimes be bloody.  Other symptoms may include fever, headache and abdominal cramps.  The illness usually lasts 4 to 7 days. Diarrhoea can occasionally be severe enough to require hospital admission. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Action Required:

Consumers:

Consumers are advised not to eat the implicated batches.

SFC Chicken Poppets

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken

France – Product recall: 200g tip of brie from Les Croisés brand – Listeria monocytogenes

Posted on March 5, 2021 by | Leave a comment

Oulah

Product recall: 200g tip of brie from Les Croisés brand

ENCOUNTERED PROBLEM

Risk of presence of Listeria monocytogenes

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

People who have consumed this product and who present with fever, isolated or accompanied by headaches, are invited to consult their attending physician, notifying him of this consumption.
Pregnant women should pay special attention to these symptoms, as well as immunocompromised people and the elderly. These symptoms may suggest listeriosis, a disease that can be serious and can take up to eight weeks to incubate.

FURTHER INFORMATION

▸ Barcode
3564700014745

▸ Packaging
200g

▸ DDM
04/07/2021

▸ Health
stamp FR 88.115.001 CE

▸ Consumer service contact
0 800 86 52 86 Free service and call

▸ Source
https://www.e.leclerc/

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Oulah, Uncategorized

France – Product recall: Les coquillages de la Baie d’Isigny brand fishing mussels – E.coli

Posted on March 5, 2021 by | Leave a comment

Oulah

Product recall: Les coquillages de la Baie d'Isigny brand fishing mussels

ENCOUNTERED PROBLEM

Presence of Escherichia coli

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Marketing period
from 02/26/2021 to 03/01/2021 (included)

▸ Type of packaging
in assisted sale on the fishmonger’s stall

▸ Consumer service contact
The supplier “Shellfish from the Bay of Isigny” is available to consumers to answer any questions: Toll-free number
: 06 14 21 85 96
Hours: 8 am to 6 pm

▸ Source
https://www.auchan.fr/

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Posted in E.coli, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiology, Oulah

RASFF Alerts – Salmonella – Chilled Pork Chop – Sesame Seeds – Frozen Chicken Fillets – Frozen Chicken Cuts – Sliced Salami – Chicken Drumsticks

Posted on March 5, 2021 by | Leave a comment

European Food Alerts

RASFF

Salmonella enterica ser. Brandenburg (5 out of 5 samples /25g) in chilled pork chop from Lithuania in Latvia

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken fillets from Poland in France

RASFF

Salmonella enterica ser. Enteritidis (presence /25g) in frozen chicken cuts from Poland in France

RASFF

Salmonella enterica ser. Infantis (presence /25g) in frozen chicken fillets from the Netherlands in Sweden

RASFF

Salmonella (presence /25g) in chilled sliced salami from Germany in Germany

RASFF

Salmonella enterica ser. Paratyphi B (presence /25g) in frozen chicken drumsticks from the Netherlands in Italy

RASFF

Salmonella (presence /25g) in hulled sesame seeds from Nigeria, dispatched from Turkey in Greece

 

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, RASFF, Salmonella, Salmonella in Chicken, Salmonella Poland, Salmonella Sesame Seeds

RASFF Alerts – Animal Feed – Salmonella – Sesame Seeds – Poultry Meal – Linseed Meal Extract

Posted on March 5, 2021 by | Leave a comment

European Food Alerts

RASFF

Salmonella (presence /25g) in sesame seeds from Belgium in the Netherlands

RASFF

Salmonella enterica ser. Agona (presence /25g) in poultry meal from the Netherlands in Belgium

RASFF

Salmonella enterica ser. Havana (presence /25g) in linseed meal extract from Germany in Austria

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Posted in Animal Feed, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, RASFF, Salmonella

Germany -Dried mint leaves – Salmonella

Posted on March 5, 2021 by | Leave a comment

LMW

Warning type:Food
Date of first publication:03/04/2021
Product name:dried mint leaves
Product pictures:

Product picture.PNG

Customer notice

Manufacturer (distributor):Adalat Berlin (Germany)
Reason for warning:

Salmonella

Packaging Unit:Box with 7 packs of 180g each
Durability:09/24/2022
Further information:

Salmonella
A salmonella disease manifests itself within a few days after infection with diarrhea, abdominal pain and occasionally vomiting and a slight fever. The symptoms usually subside on their own after several days. Infants, toddlers, the elderly and people with a weakened immune system in particular can develop more severe disease processes. People who have eaten this food and develop severe or persistent symptoms should seek medical attention and advise them of a possible salmonella infection.
Seeking preventive medical treatment without symptoms does not make sense.

Contact to the responsible authorities:
Berlin:poststelle@senjustva.berlin.de
Press releases and information
title Attachment or web link
Customer notice
Product information market notice Adalat.pdf

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Salmonella

Research – Backyard chickens risk pathogen spread

Posted on March 4, 2021 by | Leave a comment

Phys Org

Keeping backyard chickens was already on the rise, and the hobby has become even more popular during the COVID-19 pandemic. Now, a University of Georgia researcher cautions that the practice has risks not just for chickens, but for wildlife and people as well.

“As a researcher who studies pathogen movement along different groups, I see  as a potential interface where pathogens can spill over into , or vice versa, and even into people,” said Sonia Hernandez, professor of wildlife disease at the Warnell School of Forestry and Natural Resources and the College of Veterinary Medicine. “Owners need to seek information and medical care for their animals to minimize those risks.”

Hernandez and first author Andrea Ayala published their comprehensive review of pathogen transmission at the backyard chicken-wild bird interface in Frontiers in Veterinary Science. Ayala, now a postdoctoral researcher at Yale University, earned a Ph.D. in the College of Veterinary Medicine’s Comparative Biomedical Sciences program.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Salmonella, Salmonella in Chicken