Category Archives: Microbial growth

Research – Tomato juice’s antimicrobial properties can kill Salmonella

Posted on February 4, 2024 by | Leave a comment

Science Daily

Tomato juice can kill Salmonella Typhi and other bacteria that can harm people’s digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology. Salmonella Typhi is a deadly human-specific pathogen that causes typhoid fever.

“Our main goal in this study was to find out if tomato and tomato juice can kill enteric pathogens, including Salmonella Typhi, and if so, what qualities they have that make them work,” said principal study investigator Jeongmin Song, Ph.D., Associate Professor, Department of Microbiology & Immunology, Cornell University.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella

Research – The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage

Posted on February 3, 2024 by | Leave a comment

MDPI

Abstract

The quality of pasteurized milk is commonly assessed through microbiological analysis, with variations in storage conditions significantly impacting the suppression of bacterial growth throughout the milk’s shelf life. This study investigated the dynamics of total bacterial counts (TBCs) and bacterial community shifts in milk that underwent pasteurization at 80 °C for 15 s. The milk was subsequently stored at 4 °C for varying intervals of 1, 4, 7, 10, 13, and 16 days. Culture-based testing revealed a significant TBC increase during the storage period spanning 1 to 16 days (up to −log10 4.2 CFU/mL at day 16). The TBC in pasteurized milk exhibited accelerated microbial growth from day 13 onwards, ultimately peaking on day 16. Bacillus was detected through 16S rRNA identification. Principal component analysis demonstrated a significant impact of storage time on bacterial communities in pasteurized milk. Analysis of bacterial diversity revealed a negative correlation between the Shannon index and the duration of pasteurized milk storage. Using high-throughput sequencing, Streptococcus and Acinetobacter were detected as prevalent bacterial genera, with Streptococcus dysgalactiae and Streptococcus uberis showing as dominant taxa. The presence of Streptococcus dysgalactiae and Streptococcus uberis in pasteurized milk might be attributed to the initial contamination from raw milk with mastitis. This study offers new evidence of the prevalence of bacterial community in pasteurized milk, thereby adding value to the enhancement of quality control and the development of strategies for reducing microbial risks.

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Posted in Acinetobacter, Decontamination Microbial, Faecal Streptpcocci, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pasteurisation

Risk ranking of foodborne diseases in Denmark: Reflections on a national burden of disease study

Posted on January 31, 2024 by | Leave a comment

Science Direct

Abstract

National burden of foodborne disease (FBD) studies are useful for risk ranking and identifying priorities for food safety resource allocation. FBD are caused by microbiological and chemical hazards, which have different incidence and mortality, and lead to health-outcomes varying in severity and duration. Due to their different origins and characteristics, distinct prevention strategies can be implemented. We present the Danish initiative to estimate the burden of FBD caused by pathogens and chemicals. We describe the methodological approaches and data used, present an overview of results for the reference year 2019, and discuss lessons learned throughout more than seven years of the project. Our estimates show that the leading causes of FBD in Denmark include both pathogens and chemicals, suggesting that food safety strategies should be diversified to tackle different issues. The experiences with this national study are useful for other countries planning to implement a burden of FBD study.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne disease, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology

Research – Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

Posted on January 28, 2024 by | Leave a comment

MDPI

Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, Research

USA – Haleon Issues Voluntary Nationwide Recall of Robitussin Honey CF Max Day Adult and Robitussin Honey CF Max Night time Adult Products Due to Microbial Contamination

Posted on January 25, 2024 by | Leave a comment

FDA

FOR IMMEDIATE RELEASE – January 24, 2024 – Warren, NJ, Haleon is voluntarily recalling eight lots of Robitussin Honey CF Max Day Adult and Robitussin Honey CF Max Night time Adult to the consumer level. The product is being recalled due to microbial contamination.

In immunocompromised individuals, the use of the affected product could potentially result in severe or life-threatening adverse events such as fungemia or disseminated fungal infection. In non-immunocompromised consumers, the population most likely to use the product, life-threatening infections are not likely to occur. However, the occurrence of an infection that may necessitate medical intervention cannot be completely ruled out.

To date, Haleon has not received any reports of adverse events related to this recall.

Robitussin Honey CF Max Day and Nighttime are cough syrups indicated for the temporary relief of symptoms occurring with cold or flu, hay fever, or other respiratory allergies. This recall covers only the following lots:

Product Lot Number Expiry Date
ROBITUSSIN HONEY CF MAX
DAY ADULT 4OZ		 T10810 31OCT2025
ROBITUSSIN HONEY CF MAX
DAY ADULT 8OZ		 T08730
T08731
T08732
T08733
T10808		 31MAY2025
31MAY2025
31MAY2025
31MAY2025
30SEP2025
ROBITUSSIN HONEY CF MAX
NT ADULT 8OZ		 T08740 T08742 30JUN2026
30JUN2026

Haleon is notifying its distributors and customers directly and has provided them with instructions for the return of all recalled products. Consumers that have purchased the product listed should stop consumption immediately. Please call our Consumer Relations team at +1-800-245-1040 (Monday through Friday 8 AM to 6 PM Eastern Time) or reach out via email to mystory.us@haleon.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 FDA, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, fungi, microbial contamination, Microbial growth, Microbial Spoilage, Mold/ MouldAscospores, Mould Toxin, Mould/Mold, Moulds, product recall, Recall

Research -New Detection Tools for Clostridium Perfringens, Total Viable Bacteria in Poultry Production

Posted on January 23, 2024 by | Leave a comment

Food Safety

Ancera has unveiled the release of two new microbial detection tools designed to identify and enumerate Clostridium perfringens and total viable bacteria (TVB) in poultry. The assays are designed to address critical challenges within the poultry industry, from live operations to processing, and help companies increase productivity, food safety, and interventional efficacy.

Ancera’s TVB assay is the first true non-enrichment, microbial quantitation assay focused on same-shift process improvement and quality control at the plant. The tool provides quantifiable microbial information enabling integrators to understand whether their processes are working to reduce microbial load. Once fully commercialized, the technology will produce results within a single working shift, unlocking real-time trend analysis and decision-making for improved compliance and sanitation. The new assay represents a significant reduction from traditional 48–72 hour turnaround times, decreasing the risk of compliance and recall risk.

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Posted in Clostridium, Clostridium perfringens, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Process Hygiene Criterion for Campylobacter and Number of Campylobacter Enteritis Cases in Northwest Germany

Posted on January 20, 2024 by | Leave a comment

MDPI

Abstract

Campylobacteriosis is the most commonly reported bacterial foodborne disease in the European Union. Its transmission is often associated with the consumption of poultry meat. In 2018, Regulation (EC) No. 2017/1495 introduced a process hygiene criterion and with this, the testing requirements for Campylobacter. The results of microbiological testing for Campylobacter of chicken carcass neck skin samples from several slaughter lines in Northwest Germany collected by the food business operators and contamination levels (cfu/g Campylobacter) of these samples were analysed from 2018 to 2021. Classification into three different categories was made based on contamination levels. The proportion of highly contaminated (category three) neck samples (>1000 cfu/g) decreased from 2018 to 2021. Our analysis showed a relationship between the number of neck samples with high Campylobacter contamination levels (>1000 cfu/g) and human cases in Northwest Germany. Spearman’s rank test (p < 0.01) showed a higher correlation in 2018 (0.66) and 2019 (0.58) compared to 2020 and 2021. Campylobacter enteritis cases in Northwest Germany stayed at a low level in 2020 and 2021. It remains unclear whether the decrease in reported Campylobacter enteritis cases is related to a decrease in Campylobacter levels on chicken carcasses or due to other reasons like underreporting during the COVID-19 pandemic, and therefore must be investigated in further analyses.

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Posted in Campylobacter, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Prevention and controlof microbiological hazardsin fresh fruits and vegetables Parts 1 & 2: General principle

Posted on January 14, 2024 by | Leave a comment

FAO

FAO & WHO. 2023. Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles. Meeting report. Microbiological Risk Assessment Series, No. 42. Rome.
https://doi.org/10.4060/cc8490

Executive summary
Introduction
The purpose of the meetings was to collect, review and discuss relevant measures
for control of microbiological hazards from primary production to point of sale in
fresh, ready-to-eat (RTE), and minimally processed fruits and vegetables, including
leafy vegetables.
The scope of the meetings included aspects of primary production in open fields
or in protected facilities (such as high and low tunnels, production under cover,
greenhouses and net houses, and address hydroponic and aquaponic systems,
and other systems as required) and post-harvest activities, including activities
performed prior to packing, minimal processing, distribution, maintenance of
the cold chain where applicable, transportation, and handling at point of sale.
Emphasis was placed on the identification and evaluation of solutions to reduce
microbiological risks that result in foodborne illnesses associated with fresh fruits
and vegetables produced in various regions of the world, taking into consideration
their effectiveness and sui

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Posted in Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – Lactic acid bacteria and spoilage bacteria: Their interactions in Escherichia coli O157:H7 biofilms on food contact surfaces and implications for beef contamination

Posted on January 2, 2024 by | Leave a comment

Wiley Online

Abstract

This research explores the interaction between Shiga toxin-producing Escherichia coli (STEC) O157:H7 and bacteria species commonly found in beef processing environments, specifically Carnobacterium, Lactobacillus, Comamonas, Raoultella, and Pseudomonas. The study investigated how various environmental conditions impact the formation of biofilms and the ability of O157:H7 to transfer from multispecies biofilm onto beef surfaces. For this purpose, a mixture of lactic acid bacteria (LAB), spoilage bacteria (106 CFU/mL), and E. coli O157 (103 CFU/mL) were combined as follows: LAB (T1): Carnobacterium piscicola + Lactobacillus bulgaricus + O157:H7, an spoilage bacteria (T2): Comamonas koreensis + Raoultella terrigena + O157:H7, an spoilage bacteria (T3): Pseudomonas aeruginosa + C. koreensis strain + O157:H7 and only O157:H7 as control (T4). Multispecies biofilms were developed on thermoplastic polyurethane (TPU) and stainless steel (SS) coupons at 10 and 25°C for 6 days, washed and stored for 6, 30, and 60 days at wet (60%–90% RH) and dry (20%–50%, RH) conditions. To evaluate O157:H7 transfer, beef cubes (3 × 3 × 1 cm) were placed on the coupons, followed by a 50-g weight (7.35 kPa). The experiment was repeated three times in triplicate for each strain combination. Results demonstrate that biofilms formed at 10°C were generally weaker (less biomass) than those at 25°C. Regardless of temperature, more viable O157:H7 cells were transferred to beef from moist biofilms on TPU surfaces. At 25°C, T3 biofilm exhibited the lowest O157:H7 transfer to beef by 1.44 log10 CFU/cm2 (p < 0.01). At 10°C, none of the multispecies biofilm (T1–T3) affected the number of O157:H7 transfers to beef (p > 0.05). Notably, O157:H7 was not detected on food contact surfaces with 30 and 60-day-old dry biofilms (T1–T4). Through enrichment, E. coli O157:H7 was recovered from multispecies biofilms T1, T2, and T3. Findings from this study imply that multispecies biofilms contribute to the persistence of O157:H7 under dry conditions, regardless of temperature. These results underscore the intricate influence of multiple environmental factors—including surface type, biofilm age, humidity, temperature, and the presence of other bacterial species—on the risk of beef contamination facilitated by biofilms.

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Posted in Biofilm, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Lactobacillus, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Research

Research – The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products

Posted on December 17, 2023 by | Leave a comment

MDPI

Abstract

Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality. Predictive microbiology is a field of science that focuses on using mathematical models and computational techniques to predict the growth, survival, and behaviour of microorganisms in food and other environments. This approach allows researchers, food producers, and regulatory bodies to assess the potential risks associated with microbial contamination and spoilage, enabling informed decisions to be made regarding food safety, quality, and shelf life. Two-step and one-step modelling approaches are modelling techniques with primary and secondary models being used, while the machine learning approach does not require using primary and secondary models for describing the quantitative behaviour of microorganisms, leading to the spoilage of food products. This comprehensive review delves into the various modelling techniques that have found applications in predictive food microbiology for estimating the shelf life of food products. By examining the strengths, limitations, and implications of the different approaches, this review provides an invaluable resource for researchers and practitioners seeking to enhance the accuracy and reliability of microbial shelf life predictions. Ultimately, a deeper understanding of these techniques promises to advance the domain of predictive food microbiology, fostering improved food safety practices, reduced waste, and heightened consumer confidence.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Predictive Modelling, Research