Brand : Il Borgo del Gusto – Friultrota di Pighin
Denomination : Silly herring (cold-smoked herring fillets)
Reason for reporting : Recall for microbiological risk
Publication date : 28 December 2022
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Category Archives: microbial contamination
Italy – Silly herring (cold-smoked herring fillets) – Incorrect Expiry Date- Microbiological Risk
Singapore – Lifting of suspension of Rasel Catering Singapore after Food Poisoning Outbreak
The Singapore Food Agency (SFA) has lifted the suspension of Rasel Catering Singapore Pte Ltd located at 253 Pandan Loop Singapore 128432 today. As the licensee has implemented the required measures as stipulated by SFA, operations can be resumed.
The Ministry of Health (MOH) and SFA received reports of gastroenteritis involving 345 persons after consuming food prepared by Rasel Catering Singapore Pte Ltd between 8 and 16 November 2022. None were hospitalised. To protect consumers from further public health risks, the food business operations of Rasel Catering Singapore Pte Ltd was suspended by SFA from 18 November to 29 December 2022.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Uncategorized
Research – Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety
Abstract
Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.
Posted in Antimicrobials, Bacteriocin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Gram Negative Bacteria, Gram Positive, LAB, lactic acid bacteria, Lactobacillus, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic
Austrian firm in financial difficulty following a deadly Listeria outbreak
A company in Austria that was linked to a deadly Listeria outbreak earlier this year is in financial trouble.
AKV, an association to protect creditor rights recognized by Austrian authorities, deals with insolvency cases in courts.
It reported that Käserei Gloggnitz can no longer meet its payment obligations. Insolvency proceedings have been opened by the regional court in Wiener Neustadt. A hearing is planned for early February 2023.
The reasons for the insolvency position are unknown, according to AKV. So the impact of the Listeria monocytogenes incident on the company is unclear.
As part of the proceedings, it will have to be checked whether the dairy producer will be continued and restructured or if existing assets will be inventoried and valued.
Posted in Antimicrobials, Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Research – The Use of Natural Methods to Control Foodborne Biofilms
Abstract
Biofilms are large aggregates of various species of bacteria or other microorganisms tightly attached to surfaces through an intricate extracellular matrix. These complex microbial communities present quite the challenge in the food processing industry, as conditions such as raw meats and diverse food product content in contact with workers, drains, machinery, and ventilation systems, make for prime circumstances for contamination. Adding to the challenge is the highly resistant nature of these biofilm growths and the need to keep in mind that any antimicrobials utilized in these situations risk health implications with human consumption of the products that are being processed in these locations. For that reason, the ideal means of sanitizing areas of foodborne biofilms would be natural means. Herein, we review a series of innovative natural methods of targeting foodborne biofilms, including bacteriocins, bacteriophages, fungi, phytochemicals, plant extracts, essential oils, gaseous and aqueous control, photocatalysis, enzymatic treatments, and ultrasound mechanisms.
Research – Study Confirms that Raw Milk Is Linked to Foodborne Illness
A new study has confirmed that raw milk is linked to foodborne illness. During the time period of 2013 to 2018, 75 outbreaks that caused 675 illnesses were linked to unpasteurized milk. Of these illnesses, almost half were among children and teenagers aged o to 19 years. Given that the consumption of raw milk is low in this country, with only about 1 to 2% of the adult population buying it, these numbers are shocking. The study points out that almost 80% of those outbreaks occurred in states where the sale of raw milk is allowed.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Raw Milk
Sweden reports dozens of Shigella infections linked to travel to Cape Verde
Folkhalsomyndigheten, or Sweden’s Public Health Agency reports 30 cases of shigella infection with a travel connection to Cape Verde have been reported in Sweden since mid-November.
Among Swedish travelers, infections with other intestinal pathogens, for example EHEC, Campylobacter, Cryptosporidium and Giardia, have also been noted. Infection with Shigella in connection with trips to Cape Verde has been a recurring problem. This and the presence of various Shigella species and other intestinal pathogens suggest contamination via food.
Shigella bacteria are found in stool, and infection is spread by eating food or drinking liquids contaminated by an infected person, or when a person touches a contaminated surface or object and then touches their mouth or puts the object into their mouth. People infected with shigellosis typically experience a fever, abdominal cramps and diarrhea which may be bloody.
Onset of shigellosis symptoms usually occurs one to two days after exposure—but may take longer—and lasts around a week. Infected people can remain contagious up to six weeks after symptoms resolve.
Most people with shigellosis recover completely without severe complications. In rare cases Shigella may cause bloodstream infections, seizures, kidney failure or arthritis.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Shigella, Shigella flexneri, Shigella Sonnei
Research – Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process
Abstract
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut.
The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots.
Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of colour was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut.
Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food.
Posted in Coliforms, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, MAP, Mesophilic Aerobes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mould/Mold, Yeasts
Research – Spraying an army of bacteria-eating viruses can save us from food poisoning
Every year more than 40 million people in the U.S. suffer from foodborne illnesses caused by bacteria, viruses, and various other types of pathogens. Food contamination is often underestimated, but it is responsible for 420,000 deaths annually. This number represents more people than the entire population of Iceland.
After being produced on a farm, food passes through a lot of channels before it makes it to our platter. Preventing it from contamination is almost impossible. However, a team of researchers from McMaster University in Ontario has figured out a way to free food from disease-causing bacteria before it goes into your stomach, according to a press release.
They have developed a food decontamination spray that employs food-safe microscopic beads containing bacteriophages (viruses that kill bacteria). The researchers claim, during the study, they were able to free lettuce and meat from E. coli 0157, a common food-borne pathogen that infects the human intestine and causes health issues such as diarrhea.
Posted in Bacteriophage, Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli
Research – Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts
Abstract
This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples reached of 92% and 84%, respectively. Lyophilized HO extract was the only seaweed that showed the antibacterial activity against S aureus with a significant difference at p < 0.05. The minimum inhibitory concentration (MIC) of HO extract was 1.5%, with an inhibition zone of 8.16 ± 0.73 mm. Regarding 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, IC50 was recorded at 55.36 μg/mL, whereas cytotoxic IC50 of the lyophilized HO extract on peripheral blood mononuclear cells (PBMCs) was 33.7 µg/mL; a higher IC50 of HO extracts permits their use as a safe food additive in meat products. Moreover, total phenolic compounds and total flavonoids compounds recorded 20.36 ± 0.092 and 16.59 ± 0.029 mg/mL, respectively. HPLC analyses of phenolic compounds profiles exhibited many bioactive substances and the higher ratio was daidzein with 10.84 ± 0.005 µg/mL and followed by gallic acid with a value of 4.06 ± 0.006 µg/mL. In a challenge study, chicken fillet (CHF) experimentally inoculated with S. aureus (ST) and treated with the lyophilized HO algal extract at 4% and 6% (CHF/ST/HO) showed a complete reduction of S. aureus count on the 6th and 4th days in chicken fillet stored at 4 °C, respectively. Moreover, CHF/ST/HO at 4% and 6% of HO extract enhanced the sensory attributes of grilled un-inoculated chicken fillet. Thus, lyophilized HO extracts are promising antibacterial and antioxidant candidates in the chicken meat industry.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Staphylococcal Toxin, Staphylococcus aureus
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