Category Archives: Microbiological Risk Assessment

Research – Microbial Properties of Raw Milk throughout the Year and Their Relationships to Quality Parameters

Posted on October 4, 2022 by | Leave a comment

MDPI

Raw milk microbiota is complex and influenced by many factors that facilitate the introduction of undesirable microorganisms. Milk microbiota is closely related to the safety and quality of dairy products, and it is therefore critical to characterize the variation in the microbial composition of raw milk. In this cross-sectional study, the variation in raw milk microbiota throughout the year (n = 142) from three farms in China was analyzed using 16S rRNA amplicon sequencing, including α and β diversity, microbial composition, and the relationship between microbiota and milk quality parameters. This aimed to characterize the contamination risk of raw milk throughout the year and the changes in quality parameters caused by contamination. Collection month had a significant effect on microbial composition; microbial diversity was higher in raw milk collected in May and June, while milk collected in October and December had the lowest microbial diversity. Microbiota composition differed significantly between milk collected in January–June, July–August, and September–December (p < 0.05). Bacterial communities represented in raw milk at the phylum level mainly included Proteobacteria, Firmicutes and Bacteroidota; Pseudomonas, Acinetobacter, Streptococcus and Lactobacillus were the most common genera. Redundancy analysis (RDA) found strong correlations between microbial distribution and titratable acidity (TA), fat, and protein. Many genera were significantly correlated with TA, for example Acinetobacter (R = 0.426), Enhydrobacter (R = 0.309), Chryseobacterium (R = 0.352), Lactobacillus (R = −0.326), norank_o__DTU014 (R = −0.697), norank_f__SC-I-84 (R = −0.678), and Subgroup_10 (R = −0.721). Additionally, norank_f__ Muribaculaceae was moderately negatively correlated with fat (R = −0.476) and protein (R = −0.513). These findings provide new information on the ecology of raw milk microbiota at the farm level and contribute to the understanding of the variation in raw milk microbiota in China. View Full-Text

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Posted in Decontamination Microbial, Faecal Streptpcocci, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Group B Streptococcus, Lactobacillus, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Raw Milk

Research – Energy conservation can cause growth of Legionella in hot water systems

Posted on October 3, 2022 by | Leave a comment

SSI

CDC legionella

Due to the current energy crisis, the authorities have various proposals for, and requirements for, saving on energy. Among other things, you can lower the temperature in hot water systems, and you can use less hot water by e.g. taking shorter baths, washing your hands in cold water and installing water-limiting measures, e.g. energy-saving showers.

However, both parts can contribute to increased growth of Legionella pneumophila in the water systems with a risk of infection and disease. It is therefore important that Danes think carefully before saving on energy.

Hot water systems can cause severe pneumonia

Most of our hot water systems contain Legionella pneumophila . The bacterium can cause a serious pneumonia called Legionnaires’ disease. Infection occurs by inhaling atomized water that is contaminated with the bacteria, e.g. while showering.

“The disease particularly affects elderly and debilitated people and causes up to 300 hospitalizations per year, but the bacterium is presumably the cause of far more mild cases of the disease, also in younger people. Since the bacteria are common in our hot water systems, it is important to limit their growth. This happens at home primarily by ensuring that cold water is no more than 20 °C and that hot water is at least 50 °C, as the bacteria cannot grow at these temperatures and begin to die at 50 °C,” says Søren Anker Uldum , who is head of department at the Statens Serum Institut.

Rinse through with very hot water

It is therefore important to continue to maintain at least 50 °C throughout the hot water system. The temperature must be reached at all tapping points after no more than 30 seconds. rinse and in the return water (before hot water tank or heat exchanger). In most cases, this can be achieved by heating the hot water to 55 °C in the hot water tank.

With reduced consumption of hot water, the water has longer residence times in the pipes and can have temperatures in the bacteria’s growth area for a longer period of time, so there must be a certain consumption of hot water.

Taps, such as faucets and showers that are rarely used, should be flushed with hot water at a minimum of 50 °C for a few minutes at least once a week.

When showering (which may well be short), it is also a good idea that at least once a week you first set the mixer to the maximum temperature and let the water run (to the drain) until it is as hot as it can be before setting it to bath water temperature (approx. 36 °C).

This advice applies especially if there are vulnerable people in the household or institution, such as the elderly or people with chronic illness or a weakened immune system.

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Posted in Contaminated water, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Legionella, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Water, water microbiology, Water Safety

Viet Nam – Food poisoning kills 12 sailors on Chinese boat off Con Dao islands

Posted on October 3, 2022 by | Leave a comment

E. VN Express

A China registered boat with 21 crew members has been hit by food poisioning, with 12 dead and nine in critical conditon.

The nine, being treated at the Con Dao District medical center Friday afternoon, were in critical condition, doctors said.

When the crew members of the ship, Wuzhou 8 were airlifted by a rescue helicopter to Con Dao (110 km to the southwest) for emergency treatment, 10 had already died. Of the remaining 11, one died on the way to the airport and another arrived dead at the district medical center.

A Ba Ria-Vung Tau Province border guard representative said that the cargo ship was on its way from Thailand to China when the crew were hit by food poisoning, off the Con Dao islands.

Hoyer Tranpost Vietnam Co. Ltd, agent of the Wuzhou 8, sent a notice to the Department of Health of Ba Ria-Vung Tau Province to request emergency arrangements for its crew members.

When Wuzhou 8 arrived in Con Dao waters, 18 crew members showed signs of food poisoning. The remaining victims looked seriously ill and in need of immediate treatment, so they were rushed to the mainland and taken to the local medical center.

“While people on the ship said they suffered food poisoning, it was not clear what they had consumed,” Loi said.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

USA – More than 200 backpackers and rafters sickened in Grand Canyon National Park backcountry- Suspected Norovirus

Posted on October 3, 2022 by | Leave a comment

Food Safety News

Between April 1 and June 17, 2022, at least 222 rafters and backpackers became infected with acute gastroenteritis, most likely norovirus, according to the Centers for Disease Control and Prevention (CDC). This is the largest outbreak of acute gastroenteritis documented in the Grand Canyon National Park backcountry.

Preliminary analysis of illness characteristics and portable toilet specimen test results suggested norovirus as the primary causative agent of illness. Norovirus spreads quickly through person-to-person contact and contaminated food or beverages and can persist in the environment. The bacteria can live for days to weeks on hard surfaces.

River outfitters and National Park staff members partnered to enable the implementation of prevention and control measures.

Norovirus-associated acute gastroenteritis is highly transmissible in settings with close person-to-person contact and decreased access to hand hygiene. Because many trips use the same campsites and place-portable toilets in the same locations, particles could have been transmitted to surfaces, beach sand or river water where new groups could have encountered them, and then transmitted the virus both from person-to-person and trip-to-trip.

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Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, outbreak, Virus

Research – Europe sees large drop in E. coli infections in 2020

Posted on October 2, 2022 by | Leave a comment

Food Safety News

There was a big fall in the number of Shiga toxin-producing E. coli (STEC) infections in Europe in 2020, according to recently published data.

In 2020, 4,824 confirmed STEC infections were reported. This is down from 8,339 in 2019. STEC infection is mainly acquired through consumption of contaminated food or water and contact with animals or their feces.

Data on STEC infections were reported by 29 countries. Notification is voluntary in Belgium, France, Luxembourg, and Spain or based on another type of system in Italy.

Germany with 1,409 and Ireland with 734 had the most infections, accounting for 44 percent of all cases. The highest country-specific notification rates were in Ireland, Malta, Denmark, and Norway.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, HUS, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Shigatoxin, STEC, STEC E.coli

Research – Antibiofilm Efficacy of Quercetin against Vibrio parahaemolyticus Biofilm on Food-Contact Surfaces in the Food Industry

Posted on October 2, 2022 by | Leave a comment

MDPI

Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are completely successful. This study aims to evaluate the effectiveness of quercetin as a food additive in reducing V. parahaemolyticus biofilm formation on stainless-steel coupons (SS) and hand gloves (HG) as well as testing its antimicrobial activities. With a minimum inhibitory concentration (MIC) of 220 µg/mL, the tested quercetin exhibited the lowest bactericidal action without visible growth. In contrast, during various experiments in this work, the inhibitory efficacy of quercetin at sub-MICs levels (1/2, 1/4, and 1/8 MIC) against V. parahaemolyticus was examined. Control group was not added with quercetin. With increasing quercetin concentration, swarming and swimming motility, biofilm formation, and expression levels of target genes linked to flagellar motility (flaA, flgL), biofilm formation (vp0952, vp0962), virulence (VopQ, vp0450), and quorum-sensing (aphA, luxS) were all dramatically suppressed. Quercetin (0–110 μg/mL) was investigated on SS and HG surfaces, the inhibitory effect were 0.10–2.17 and 0.26–2.31 log CFU/cm2, respectively (p < 0.05). Field emission scanning electron microscopy (FE-SEM) corroborated the findings because quercetin prevented the development of biofilms by severing cell-to-cell contacts and inducing cell lysis, which resulted in the loss of normal cell shape. Additionally, there was a significant difference between the treated and control groups in terms of motility (swimming and swarming). According to our research, quercetin produced from plants should be employed as an antibiofilm agent in the food sector to prevent the growth of V. parahaemolyticus biofilms. These results indicate that throughout the entire food production chain, bacterial targets are of interest for biofilm reduction with alternative natural food agents in the seafood industry. View Full-Text

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Quercetin, Research, Technology, Vibrio, Vibrio parahaemolyticus

Research – Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

Posted on October 2, 2022 by | Leave a comment

MDPI

Abstract

Listeria monocytogenes is a particularly foodborne pathogen associated with listeriosis, which can be disseminated in food and food processing environments. This study aimed to determine the serotypes and characteristics of virulence factors and antibiotic resistance among 40 L. monocytogenes strains isolated from food (n = 27) purchased in Olsztyn (Warmia and Mazury region, Poland) and food processing environments in Poland (n = 13). Isolates were assigned to serotypes 1/2a, 1/2c, 3a, and 3c using polymerase chain reaction (PCR). The results showed that serotype 1/2a (66.7%) was the most prevalent among strains from food, and serotype 1/2c (53.8%) among strains from the food processing environments. Five different virulence factors (hlyA, prfA, inlB, luxS, sigB) were detected in all isolates from the food processing environments using PCR. The hlyA (100.0%), prfA (100.0%), and inlB (96.3%) were the most prevalent in food strains. Seven (25.9%) of the strains of food and ten (76.9%) strains from the food processing environments showed the ability to form biofilm. The tested isolates were subjected to antibiotic susceptibility testing against 12 antibiotics used in the mitigation of listeriosis, using the disk diffusion method. The most frequent were intermediate resistance and resistance to clindamycin. Twelve (92.3%) strains from the food processing environments, and twenty-three (85.2%) from food were non-susceptible to clindamycin. Generally, antibacterial resistance determinants (Lde, aadB, aac(3)-IIa(aacC2)a, penA, mefA, lnuA, lnuB, sulI, sulII) were detected in sixteen (59.0%) strains from food and four (30.8%) from the food processing environments, by PCR. The most frequent were the mefA-lnuA (n = 7; 20.0%) and lnuA (n = 6; 17.1%) genotypes. From this research, we can conclude that virulent and antimicrobial-resistant strains of L. monocytogenes are present in food and the food processing environment in Poland, which may pose a potential health risk to consumers. Monitoring for the control of virulent and antimicrobial-resistant L. monocytogenes strains in the food system can contribute to effective planning and prevention of their spread.

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Posted in Antibiotic Resistance, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Pet Reptiles in Poland as a Potential Source of Transmission of Salmonella

Posted on October 1, 2022 by | Leave a comment

MDPI

Abstract

Reptiles are considered a potential source of Salmonella transmission to humans.
The aim of this research was to determine the incidence of Salmonella in pet reptiles in Poland and to examine Salmonella isolates with regard to their biochemical characteristics, serotype, antimicrobial susceptibility, and pathogenic and zoonotic potential.
The research material consisted of 67 reptile faeces samples. The taxonomic affiliation of the Salmonella isolates was determined by MALDI-TOF mass spectrometry, biochemical analyses, and serotyping; whole genome sequencing (WGS) analysis was performed on three isolates whose serotype could not be determined by agglutination. The antimicrobial susceptibility of the Salmonella isolates was determined by the broth dilution method, and in the case of some antimicrobials by the disk diffusion method.
The pathogenic and zoonotic potential of the identified serotypes was estimated based on available reports and case studies. The presence of Salmonella was confirmed in 71.6% of faecal samples, with the highest incidence (87.1%) recorded for snakes, followed by lizards (77.8%) and turtles (38.9%). All isolates (n = 51) belonged to the species S. enterica, predominantly to subspecies I (66.7%) and IIIb (25.5%). Among these, 25 serotypes were identified, including 10 that had previously been confirmed to cause reptile-associated salmonellosis (RAS). Salmonella isolates were susceptible to all antimicrobial substances used except streptomycin, to which 9.8% of the strains showed resistance.
None of the strains contained corresponding resistance genes. The study demonstrates that pet reptiles kept in Poland are a significant reservoir of Salmonella and contribute to knowledge of the characteristics of reptilian Salmonella strains. Due to the risk of salmonellosis, contact with these animals requires special hygiene rules.

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Posted in antimicrobial resistance, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Salmonella, Zoonosis

Research – Collective food poisoning (TIAC) ​​with E. coli O157 producing Shiga toxins, associated with the consumption of raw cucumbers

Posted on October 1, 2022 by | Leave a comment

Sante Publique

On September 9, 2021, the Regional Health Agency (ARS) of Hauts-de-France was informed of a suspicion of collective food poisoning (TIAC) ​​affecting half-board students, educated in several schools in a municipality. of the Lille metropolis. On September 13, 2021, two cases of hemolytic and uremic syndrome (HUS) were diagnosed in two hospitalized children attending school in this town. Public Health France Hauts-de-France was asked by the Hauts-de-France ARS to provide support for the investigations and management of this TIAC. A total of 35 cases of gastroenteritis, with bloody diarrhea and fever (>38°C) in half of the cases, were identified. Ten cases were hospitalized and two children developed HUS. The cases identified were half-board students in four school groups (29 cases), a parent of a student and elderly people benefiting from the municipality’s home meal delivery service (5 cases). The case canteens were all supplied by the central municipal kitchen. The shape of the epidemic curve was in favor of a common and point source of contamination during meals on September 2 or 3, 2021. The case-control survey, carried out in schools, concluded that only the consumption of cucumbers in salad, served with the meal on September 2, was statistically and significantly associated with the occurrence of the disease. A strain of E. highly pathogenic Shiga toxin-producing (STEC) O157 coli was isolated from the stool cultures of eight cases, including the two children who developed HUS and in the offending cucumber salad. Genomic analysis of the strains confirmed the genetic clustering of clinical and food strains that belonged to the same genomic cluster. The veterinary investigation revealed that a failure in the decontamination process, associated with incomplete peeling of the contaminated cucumbers, contributed to the occurrence of this TIAC. The cucumbers in question came from Belgium and the Belgian health authorities were informed via the dedicated European alert circuits. No other episodes of clusters of STEC infection related to this TIAC have been reported to the ARS over the period while cucumbers from the same batch had been widely distributed in communities and commercial catering services in the Hauts-de-France region. The food vehicle, incriminated in this TIAC, is part of the plants at risk because of its raw mode of consumption. It is important to remind vulnerable populations and collective catering services that preventing the risk of STEC infection, linked to the consumption of raw vegetables, requires washing, disinfection and peeling.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, 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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research, Shigatoxin

UK – PASCO Foods recalls PASCO Delhi Tikka Masala and PASCO Rajestani Jalfrezi cooking sauces because of shortened shelf life

Posted on September 30, 2022 by | Leave a comment

FSA

Rajestani Jalfrezi Cooking Sauce because of a production fault which has shortened the shelf life of the product, making them unsafe to eat.

Product details

PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 228092/1, 228092/2 and 228092/3
Best before 29 August 2024
PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 229020
Best before 02 September 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228062/1, 228062/2, 228062/3 and 228062/4
Best before 26 August 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228072/1 and 228072/2
Best before 27 August 2024

Risk statement

A production fault has shortened the shelf life of these products, making them unsafe to eat.

Action taken by the company

PASCO is recalling the above products from customers. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. Please see attached notice.

Customer notice: PASCO Tikka Masala Sauce and PASCO Rajestani Jalfrezi Sauce (230.22 KB)

Our advice to consumers

If you have bought any of the above products do not eat them. Instead, return them to the store from where they were bought for a full refund, no receipt is required. If you would like any further information, please contact PASCO Customer Relations on 01942 493220.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, fsa, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk