Category Archives: microbial contamination

Quebec – Lack of information necessary for the safe consumption of various smoked fish prepared and sold by Poissonnerie La Moulière

Quebec

QUEBEC CITY , Jan. 18, 2023 The Ministry of Agriculture, Fisheries and Food (MAPAQ), in collaboration with Poissonnerie La Moulière, located at 102, boulevard des Bois-Francs Nord, in Victoriaville , advises the population not to consume the products indicated in the table below if they have not been kept in the freezer at all times since the time of purchase. In fact, product labels do not include the information necessary for their safe consumption, namely the statement “Keep frozen until use” which is required.

Name of products

Format

Affected lot

“SMOKED EEL”

Variable

Units sold until January 17, 2023

“CAJUN SMOKED MACKEREL”

Variable

Units sold until January 17, 2023

“SMOKED PEPPER MACKEREL”

Variable

Units sold until January 17, 2023

“SMOKED COD”

Variable

Units sold until January 17, 2023

“SMOKED SALMON TRIMURE”

Variable

Units sold until January 17, 2023

“TURBOT SMOKED PIECES”

Variable

Units sold until January 17, 2023

The products that are the subject of this warning were offered for sale until January 17, 2023 inclusive, only at the establishment designated above. They were vacuum-packed in a transparent plastic wrapper and sold frozen. The label of the products included, in addition to their name, the words “Poissonnerie La Moulière inc. “.

The operator is voluntarily recalling the products in question. It has agreed with MAPAQ to issue this warning as a precautionary measure. People who have one of these products in their possession and have not kept it in the freezer at all times since the time of purchase are advised not to consume it. They must return it to the establishment where they bought it or throw it away. Even if the affected products show no signs of tampering or suspicious odors, their consumption may represent a health risk.

It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ to date.

Research – Microbiological safety of aged meat

EFSA

Abstract

The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires.

The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli(STEC),Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of−0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days.

The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp. Lactobacillus spp., Shewanella spp. and Clostridium spp. Undercurrent practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria(representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.

Taipei – Nearly 140,000 seek treatment for diarrhea – Norovirus

Taipei Times

Nearly 140,000 people sought medical treatment for diarrhea last week, as 64 clusters of diarrhea cases were reported over the past four weeks, the Centers for Disease Control (CDC) said in a news release on Monday, advising people to maintain good hand hygiene and food safety practices during the Lunar New Year holiday.

From Jan. 8 to Saturday last week, 139,728 people went to see a doctor for diarrhea — higher than the 104,114 and 116,497 cases reported in the same period last year and in 2021 respectively, the CDC’s surveillance data showed.

A total of 64 clusters of diarrhea cases were also reported in the past four weeks, higher than the 54 clusters reported in the same period last year, it said.

Switzerland – One died in a Swiss Listeria monocytogenes outbreak traced to smoked fish

Food Safety News

Swiss authorities have revealed a Listeria outbreak sickened 20 and killed one person in 2022.

The Federal Office of Public Health (OFSP), Federal Food Safety and Veterinary Office (OSAV), and cantonal, or regional, authorities detected an outbreak of listeriosis in July 2022 and identified smoked trout as the source.

In early July, an unusually high number of Listeria monocytogenes cases were reported to OFSP. Whole genome sequencing (WGS) confirmed they were linked.

As part of an investigation carried out with OFSP, patients were interviewed and evidence pointed to smoked trout produced by one company.

Cantonal food authorities carried out an inspection of the firm in the canton of Thurgovie, also known as Thurgau, which found the bacteria in smoked trout and in the production environment. WGS matched the isolates from food samples and patients, confirming the link.

In July, smoked fish from the company Kundelfingerhof was withdrawn from sale and recalled from stores such as Coop, Migros, and Volg.

Research – UK to tackle Salmonella risks in raw pet food

Pet Food Processing

The UK Food Safety Research Network, hosted by Quadram Institute, announced that six food safety projects will receive between £30,000 to £62,000 (roughly $36,544 USD to $73,089 USD) in funds. One of the projects aims to improve food safety of raw pet food formulas.

All six projects involve academic researchers collaborating with commercial companies and/or government agencies within the human and pet food sectors to establish solutions to common food safety issues.

The raw pet food project involves using bacteriophages to help decrease Salmonella contamination in raw pet food products. According to the Quadram Institute, raw pet foods are growing in popularity throughout the United Kingdom as pet parents seek non-processed diets to improve their pets’ health. However, raw pet foods can carry higher risk of contamination compared to their cooked counterparts.

Research – USA – Food Safety and Inspection Service (FSIS) 2023–2026 Strategic Plan

FSIS USDA

The Food Safety and Inspection Service (FSIS) is the public health regulatory agency of the U.S. Department of Agriculture (USDA) responsible for ensuring that domestic and imported meat, poultry, and egg products are safe, wholesome, and accurately labeled. Consistent with its role, FSIS’ mission is to protect public health by preventing illness from meat, poultry, and egg products. That mission guides FSIS’ actions—from implementing and enforcing the Acts from which it gets its regulatory authority (Box 1), to incorporating data and science into Agency decision making, and to continuously improving its operations to ensure it functions in the most efficient and effective manner. It is through that mission and the actions guided by it that FSIS works toward its vision that everyone’s food is safe

Thailand – Bangkok kids suffer food poisoning after eating free noodles for Children’s Day

The Thaiger

A group of Bangkok kids suffered food poisoning after eating free noodles on Friday for Children’s Day. Over 10 ambulances rushed to Wat Naknimit School on Soi Suksawat 14, Suksawat road, to help the 30 kids.

One female student said someone had distributed packs of instant noodles fried with crab sticks, sausages, eggs, and cabbage at a table. They later started to feel ill.

Research – IFST Fact Sheet – Safe Heating of Food

IFST

This Food Science Fact Sheet is one of a series compiled by Institute of Food Science and Technology, providing clear, concise and scientifically reliable information on key food science topics for consumers.

Safe Heating of Food – Saving energy and staying safe

Research Breakthrough in fighting Legionnaires’ disease

Eurekalert

A new study of domestic and hospital drinking water systems found Legionella in 41% of samples – with Flinders University researchers making a key connection between the pathogen’s co-existence with a ‘host’ microorganism in all samples tested.

The study found Legionella bacteria “infect the amoeba host and then once inside these hosts are protected from disinfection strategies,” says Flinders University Associate Professor of Environmental Health Harriet Whiley, a co-author of the new journal article in Water Research.

Researchers tested for Legionella and its likely amoebae hosts in 140 samples of water or biofilm (the slime found on showerheads and end of faucets) to understand how the potentially dangerous bacterium colonises and proliferates in both domestic and hospital plumbing and poses a threat to human health.

Research – Protective Bacterial Culture Could Target Foodborne Superbugs

Laboratory Equipment

Key points:

  • Researchers examined the ability of a protective culture—Hafnia alvei B16—in the prevention of infection by Salmonella.
  • According to the findings, Hafnia alvei B16 reduced Salmonella’s ability to invade human intestinal cells by nearly 90%.
  • The study also found differences in gene expression and how the two serovars responded to the protective culture in milk.

A new study published by University of Connecticut researchers builds upon our understanding of the ability of a protective culture called Hafnia alvei B16 to prevent infection by two Salmonella serovars, a grouping within the Salmonella enterica species. The serovars studied are common culprits in foodborne illness outbreaks and are resistant to multiple antibiotics.

Presently, most of the protective cultures on the market target gram-positive bacteria rather than gram-negative ones. gram-positive protective cultures are most effective against gram-positive pathogens, meaning there is a need for effective protective cultures against gram-negative pathogens, like E.coli and Salmonella.

In the study, published in Food Microbiology, the team found the Hafnia alvei worked differently than other protective cultures. Most cultures produce antimicrobial metabolites that stop the growth of competing bacteria. Meanwhile, when Hafnia alvei’s metabolites were added to a pathogenic culture, it didn’t stop their growth as expected. But, when the entire Hafnia alvei bacterium was in the presence of E. coli or Salmonella, it did. This told the team it was inhibiting the pathogen’s growth through some other mechanism.

D’Amico’s lab found that growth in the presence of Hafnia alvei decreased the expression of virulence genes in Salmonella and reduced the pathogen’s ability to invade human intestinal cells by nearly 90%.

The same study found differences in how the serovars responded to the protective culture in milk, which may impede the culture’s ability on a global level.