Category Archives: microbial contamination

Research – Presence of genes associated with adhesion, invasion, and toxin production in Campylobacter jejuni isolates and effect of temperature on their expression

Posted on March 9, 2019 by KSW | Leave a comment

The aims of this study were to evaluate the presence of genes associated with adhesion (cadF), invasion (ciaB), and cytotoxin production (cdtA, cdtB, and cdtC) among Campylobacter jejuniisolates from a poultry slaughterhouse and to investigate the effect of different temperatures on the expression of these virulence-associated genes. A total of 88 C. jejuni isolates from cecum, liver, chicken carcasses, chilled water, and scalding water were submitted to PCR assay for detection of virulence genes. Representative isolates were selected for gene expression evaluation at 37 and 42 °C, according to their virulence gene profile and genotypic typing. All C. jejuni isolates carried the five virulence-associated genes, which play an important role in the infectious process. Differential gene expression by RT–qPCR was observed among C. jejuni isolates at 37 and 42 °C. The expression levels at 37 °C showed upregulation of the ciaB, cdtA, cdtB, and cdtC genes in five isolates, with the exception of ciaB for isolate 4. At 42 °C, upregulation was observed for ciaB and cdtC, cdtA and cdtB, and cadF in four, three, and two isolates, respectively. The C. jejuni isolates expressed the virulence genes evaluated, and the expression is gene- and isolate-dependent and varied according the temperature.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized

USA – McDaniel Life-Line LLC Issues Voluntary Worldwide Recall of Life-Line Water – Pseudomonas aeruginosa

Posted on March 8, 2019 by KSW | Leave a comment

FDA

McDaniel Life-Line LLC is voluntarily recalling all lots of Life-Line Water to the consumer level. This product is being recalled because FDA analysis found the product to be contaminated with Pseudomonas aeruginosa.

Use of the contaminated product has a remote probability of necessitating medical or surgical intervention to preclude or reverse permanent damage to a body structure or function. To date, McDaniel Life-Line LLC has not received any reports of adverse events related to this recall.

The product can be taken internally or applied externally to the skin. The product is packaged in 1-gallon bottles. The affected Life-Line Water recall includes all lots.

The product was distributed in the United States and Canada to individuals via internet sales@lifelinewater.com.

McDaniel Life-Line LLC is notifying its customers, by press release, of the recalled product. Consumers that have product which is being recalled should stop using and discard.

Consumers with questions regarding this recall can contact McDaniel Life-Line by phone 806-647-1741, Monday thru Friday 8 AM-5 PM, Central Time or by e-mail lifeline@amaonline.com. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this product.

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pseudomonas, Pseudomonas aeruginosa, Uncategorized, water microbiology

RASFF Alert – Animal Feed -Enterobacteriaceae – dried grains and mealworms mix

Posted on March 8, 2019 by KSW | Leave a comment

RASFF – too high count of Enterobacteriaceae (8200 CFU/g) in for wild birds from Belgium in Belgium

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Posted in Animal Feed, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, Uncategorized

RASFF Alerts – Animal Feed – Salmonella – Rape Seed Meal – Fish Meal – Pet Food

Posted on March 8, 2019 by KSW | Leave a comment

RASFF – Salmonella enterica ser. Münster (presence /25g) and Salmonella enterica ser. Tennessee (presence /25g) in rape seed meal from Russia in Finland

RASFF – Salmonella enterica ser. Telelkebir (presence /25g) in fish meal from the United States in Greece

RASFF – Salmonella enterica ser. Haelsingborg (presence /25g) in fish meal from the United States in Greece

RASFF – Salmonella enterica ser. Derby (presence /25g), Salmonella enterica ser. Dublin (presence /25g) and Salmonella enterica ser. Typhimurium (presence /25g) in pet food from Germany in Sweden

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

Research – Food additives – Protection against microorganisms, extension to shelf life

Posted on March 6, 2019 by KSW | Leave a comment

FNB News

Food additives have been used in food preparations from prehistoric times to perform various functions. Processing of food into variety of products involves use of various food ingredients called as additives. Technological developments in food processing have greatly encouraged the use of these additives but most of these additives and colourants are synthetic in nature.

Food additives are used to provide protection against microorganisms, increase quality and extend shelf life in many stages, from production to consumption of food (Branen et al. 2001). The use of these additives is a well-acquired practice but may be associated with certain risks. Used judiciously, food additives promote food safety, maintain nutritional quality and improve the texture, taste and appearance of foods.

Every food additive has been allotted a unique number in the International Numbering System (INS), adopted and extended by the Codex Alimentarius used to uniquely identify a food additive in legislation and for labelling purposes. Number ranges have been pre-assigned to food additive classifications, so as to give information about the main purpose of the additive, even without knowing the name of the additive (Tomaska & Taylor 2014).

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized

Research – Survival of Salmonella enterica and Escherichia coli O157:H7 Sprayed onto the Foliage of Field-Grown Cabbage Plants

Posted on March 2, 2019 by KSW | Leave a comment

Journal of Food Protection

To reduce the number of cabbage pathogen outbreaks, it is essential to understand the fate of enteric pathogens that contaminate plants in the field. To assist in that effort, two independent trials were conducted with a red cultivar (cv. Red Dynasty) and a green cultivar (cv. Bravo F1) of field-grown cabbage (Brassica oleracea var. capitata). In the first trial, plants with small heads were sprayed with an inoculum containing both attenuated Salmonella enterica Typhimurium and Escherichia coli O157:H7 (5.0 log CFU/mL). Initial pathogen levels (ca. 3.9 log CFU per head), determined through plate count enumeration (limit of detection was 1.3 log CFU/g), dropped precipitously such that 2 days later, they could not be detected by enrichment culture in 22 to 35% of the heads. However, subsequent declines were at a slower rate; no differences were observed between red and green cabbage heads (P > 0.05), and heads were still positive for the pathogens 22 days after being sprayed with the inoculum. As a result, the logistic model revealed that for every 2 days contaminated cabbage heads remained in the field, the probability of finding a positive sample decreased by a factor of 1.1 (95% confidence interval from 1.0 to 1.2, P = 0.0022) and 1.2 (95% confidence interval from 1.0 to 1.4, P ≤ 0.0001) for Salmonella and E. coli O157:H7, respectively. In the second trial occurring 2 weeks later, plants with medium red or green cabbage heads were sprayed with an inoculum at a dose of 3.5 log CFU/mL. A similar decay in prevalence over time occurred for green cabbage as in trial 1; however, pathogen decline in red cabbage was less in trial 2 than in trial 1. The extended persistence of pathogens in cabbage heads exhibited in both trials infers that harvest of contaminated cabbage destined for raw consumption is risky. Additional field studies are necessary to determine whether similar pathogen fates occur in other regions or climates and to clarify the effect of the maturity of red cabbage on pathogen inactivation.

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Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized

Research – Here’s why you really shouldn’t use your phone on the toilet

Posted on March 2, 2019 by KSW | Leave a comment

Sports Yahoo

Germs, germs, germs

For a start the bathroom is a hotbed of germs, which can easily be collected on your digi friend.

Initial Washroom Hygiene swabbed smartphones and found that average reading across all the mobile phones was 1479.

Just to give you an idea of how germ-y this is, a reading of over 500 units from an object indicates a high level of contamination, 200-500 is the normal range, and under 200 is low.

“Our phones are a common reservoir for potentially harmful pathogens and bacteria, and we know that people are prone to using them while visiting the washroom,” explains Dr Colm Moore area technical manager for Initial Washroom Hygiene.

“This is especially alarming when you consider that up to 80% of all infections are transmitted by touch. So when people use their phones and put it in close proximity to their mouths when on calls, they are potentially increasing the likelihood of picking up an illness.”

While many of the pathogens found on phones can be harmless, some can lead to some pretty nasty health ailments.

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Posted in bacterial contamination, cross contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized

Research – Your Cutting Board Could Be Making You Sick

Posted on March 1, 2019 by KSW | Leave a comment

The Daily Meal iStock_000008493122Small

Of all the things in the kitchen that could be contaminated, your cutting board probably isn’t the first to come to mind. After all, you wash it after you use it! And it’s a flat surface — so wouldn’t you see any food that stuck behind? But if you don’t know what you’re doing, your cutting board could be exposing you and your family to harmful bacteria.