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Category Archives: Microbiological Risk Assessment
USA – CDC – Food Safety Materials
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, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations
Research – Emergent marine toxins risk assessment using molecular and chemical approaches
Cyanobacteria harmful blooms represent a deviation to the normal equilibrium in planktonic communities involving a rapid and uncontrolled growth. Owing to the capacity to produce toxins as secondary metabolites, cyanobacteria may cause huge economic losses in the fishing and aquaculture industries and poisoning incidents to humans due to their accumulation in the food chain. The conditions which promote toxic blooms have not yet been fully understood, but climate change and anthropogenic intervention are pointed as significant factors. For the detection of toxins in edible marine organisms, the establishment of international regulations and compulsory surveillance has been probed as exceptionally effective. However, not regulation nor monitoring have been settled concerning emergent marine toxins. In the light of this scenario, it becomes essential to apply fast and reliable surveillance methodologies for the early detection of cyanobacterial blooms as well as the occurrence of emergent marine toxins. Shotgun metagenomic sequencing has potential to become a powerful diagnostic tool in the fields of food safety and One Health surveillance. This culture‐independent approach overcomes limitations of traditional microbiological techniques; it allows a quick and accurate assessment of a complex microbial community, including quantitative identification and functional characterisation, in a single experiment. In the framework of the EU‐FORA fellowship, with the final goal of evaluate metagenomics as a promising risk assessment tool, the fellow worked on the development of an innovative workflow through state‐of‐the‐art molecular and chemical analytical procedures. This work programme aims to evaluate the occurrence of emergent marine toxins and the producing organisms in Cabo Verde coastal cyanobacteria blooms. Our results show the outstanding potential of a holistic metagenomic approach for the risk assessment of emergent marine toxins and the producing organisms. Additionally, we have also highlighted its value for the identification and evaluation of secondary metabolites as natural bioactive compounds with biotechnological and industrial interest.
Posted in Algal Toxin, Cyanotoxin, cyanotoxins, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, shellfish toxin, Toxin
Research – Clinical Escherichia coli: From Biofilm Formation to New Antibiofilm Strategies
Escherichia coli is one of the species most frequently involved in biofilm-related diseases, being especially important in urinary tract infections, causing relapses or chronic infections. Compared to their planktonic analogues, biofilms confer to the bacteria the capacity to be up to 1000-fold more resistant to antibiotics and to evade the action of the host’s immune system. For this reason, biofilm-related infections are very difficult to treat. To develop new strategies against biofilms, it is important to know the mechanisms involved in their formation. In this review, the different steps of biofilm formation in E. coli, the mechanisms of tolerance to antimicrobials and new compounds and strategies to combat biofilms are discussed. View Full-Text
Research – Integration of genomics in surveillance and risk assessment for outbreak investigation
Keeping food safe is a challenge that needs continuous surveillance for the sake of consumers’ health. The main issue when a food‐borne pathogen outbreak occurs is represented by the identification of the source(s) of contamination. Delivering this information in a timely manner helps to control the problem, with positive outcomes for everyone, especially for the consumers, whose health is in this way preserved, and for the stakeholders involved in food production and distribution, who could face enormous economic losses if recalls or legal issues occur. Whole genome sequencing (WGS) is a tool recently implemented for the characterisation of isolates and the study of outbreaks because of its higher efficiency and faster results, when compared to traditional typing methods. Lower sequencing costs and the development of many bioinformatic tools helped its spread, and much more attention has been given to its use for outbreak investigation. It is important to reach a certain level of standardisation, though, for ensuring result reproducibility and interoperability. Moreover, nowadays it is possible, if not mandatory for Open Science Practices, to share WGS data in publicly available databases, where raw reads, assembled genomes and their corresponding metadata can be easily found and downloaded. The scope of this Fellowship was to provide the Fellow all the training necessary for successfully integrating genomics to surveillance and risk assessment of food‐borne pathogens from farm to fork.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Management, food safety training, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, WGS, Whole Genomic Sequencing
Research – What to know about Scombroid Poisoning
Read the full article at the link above.
Scombroid poisoning is a form of food poisoning. It happens when a person eats fish species containing high amounts of a chemical called histidine.
Histidine is an amino acid that naturally occurs in fish. When people do not keep the fish in a refrigerator, bacteria break down the histidine and turn it into histamine.
Histamine is responsible for the toxicity that causes scombroid poisoning, according to the American Academy of Allergy, Asthma & Immunology (AAAAI).
When a person consumes large quantities of fish with histamine, they experience symptoms that resemble an allergic reaction, such as hives. However, it is not a true allergy to a particular fish, according to the National Capital Poison Center.
The condition usually is not long-term or severe, according to the Food and Drug Administration (FDA)Trusted Source. Mild cases often disappear on their own without treatment, but antihistamine medications may help some people.
A person experiencing severe symptoms, such as chest pain or breathing trouble, should go to an emergency room or call local emergency services.
Research – Monitoring AMR in Campylobacter jejuni from Italy in the last 10 years (2011–2021): Microbiological and WGS data risk assessment
Campylobacter jejuni is considered as the main pathogen in human food‐borne outbreaks worldwide. Over the past years, several studies have reported antimicrobial resistance (AMR) in C. jejuni strains. In Europe, the official monitoring of AMR comprises the testing of Campylobacter spp. from food‐producing animals because this microorganism is responsible for human infections and usually predominant in poultry. Food‐producing animals are considered to be a major source of campylobacteriosis through contamination of food products. Concerns are growing due to the current classification of C. jejuni by the WHO as a ‘high priority pathogen’ due to the emergence of resistance to multiple drugs such as those belonging to the fluoroquinolones, macrolides and other classes, which limits the treatment alternatives. Knowledge about the contributions of different food sources to gastrointestinal disease is fundamental to prioritise food safety interventions and to establish proper control strategies. Assessing the genetic diversity among Campylobacter species is essential to the understanding of their epidemiology and population structure. Using a population genetic approach and grouping the isolates into sequence types within different clonal complexes, it is possible to investigate the source of the human cases. The work programme was aimed for the fellow to assess the AMR of C. jejuni isolated from humans, poultry and birds from wild and urban Italian habitats. Given the public health concern represented by resistant pathogens in food‐producing animals and the paucity of data about this topic in Italy, the aim was to identify correlations between phenotypic and genotypic AMR and comparing the origin of the isolates. The work programme allowed the fellow to acquire knowledge, skills and competencies on the web‐based tools used by IZSAM to process the NGS data and perform bioinformatics analyses for the identification of epidemiological clusters, the study of AMR patterns in C. jejuni isolates, and the assessment of the human exposure to such AMR pathogens. Furthermore, the fellow became able to transfer the acquired knowledge through innovative web‐based didactical tools applied to WGS and clustering of specific food‐borne pathogens, with particular reference to C. jejuni. To achieve this objective, 2,734 C. jejuni strains isolated from domestic and wild animals and humans, during the period 2011–2021 were analysed. The resistance phenotypes of the isolates were determined using the microdilution method with EUCAST breakpoints, for the following antibiotics: nalidixic acid, ciprofloxacin, chloramphenicol, erythromycin, gentamicin, streptomycin, tetracycline. The data were complemented by WGS data for each strain, uploaded in the Italian information system for the collection and analysis of complete genome sequence of pathogens isolated from animal, food and environment (GENPAT) developed and maintained at IZSAM; information like clonal complex and sequence type to understand the phylogenetical distance between strains according to their origins were also considered. This work underlines that a better knowledge of the resistance levels of C. jejuni is necessary, and mandatory monitoring of Campylobacter species in the different animal productions is strongly suggested.
Posted in AMR, antimicrobial resistance, Antimicrobials, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Retailer Campylobacter Survey
Research – Public Health Response to Multistate Salmonella Typhimurium Outbreak Associated with Prepackaged Chicken Salad, United States, 2018
Abstract
Quantifying the effect of public health actions on population health is essential when justifying sustained public health investment. Using modeling, we conservatively estimated that rapid response to a multistate foodborne outbreak of Salmonella Typhimurium in the United States in 2018 potentially averted 94 reported cases and $633,181 in medical costs and productivity losses.
The US Centers for Disease Control and Prevention estimates that 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths are caused by foodborne illnesses each year in the United States (1). Salmonella alone accounts for 1.35 million illnesses, 26,600 hospitalizations, and 421 deaths in the United States annually (2). Although incidence of Salmonella enterica serotype Typhimurium has declined since 2000, infection with this serotype continues to pose a public health burden because it can result in higher rates of hospitalization and longer lengths of stay in a hospital relative to other serotypes (3–6). A subset of Salmonella illnesses are identified and reported as part of an outbreak (defined as >2 persons who become ill from the same exposure); 96% of Salmonella outbreaks are caused by foodborne transmission (7). Outbreaks provide an opportunity to identify implicated food vehicles, as well as root causes for contamination, which can in turn inform broader food safety prevention efforts. If a Salmonella outbreak is suspected, public health officials can limit further cases by quickly identifying the source and issuing a recall for the implicated product or making other recommendations for restricting exposure to it.
Posted in 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, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Salmonella, Salmonella in Chicken
Research – What is Campylobacter gastroenteritis?
See full article at the link above
Campylobacter gastroenteritis is a common intestinal infection that occurs due to Campylobacter bacteria.
According to the Centers for Disease Control and Prevention (CDC), Campylobacter bacteria are the most common bacterial cause of diarrheal illness, affecting 1.5 million people in the United States each year.
The bacteria may be present in the meat or milk of an animal or pass to water or produce through feces or contact with infected meat.
Campylobacter gastroenteritis can lead to symptoms such as:
The World Health Organization (WHO)states that infections are typically mild and will subside on their own. However, young children, older adults, and people with weakened immune systems have a higher risk of developing severe illness.
Campylobacter gastroenteritis occurs when a person comes into contact with Campylobacter bacteria.
The WHO notes that Campylobacter bacteria are present in many animals, including:
- poultry
- pigs
- cattle
- sheep
- ostriches
- shellfish
They can also be present in pets, such as cats and dogs.
The main route of exposure is through eating undercooked meat. When an animal is slaughtered, the bacteria from the feces can contaminate the meat.
People can also come into contact with the bacteria via:
- raw or unpasteurized milk
- contaminated water and ice
- unwashed fruits and vegetables
Milk can become contaminated when Campylobacter bacteria are present in the udder. Fruits and vegetables can become contaminated if they come into contact with water or soil that contains animal feces.
Rarely, the condition is a result of exposure to contaminated water during recreation such as swimming. Lakes and streams can become contaminated with animal faeces.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Research – In-House Validation of Multiplex PCR for Simultaneous Detection of Shiga Toxin-Producing Escherichia coli, Listeria monocytogenes and Salmonella spp. in Raw Meats
The aim of the study was to perform in-house validation of the developed multiplex PCR (mPCR)-based alternative method to detect Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes (L. monocytogenes) and Salmonella spp. in raw meats following the ISO 16140-2: 2016. A comparative study of the developed mPCR against the Bacteriological Analytical Manual (BAM) method was evaluated for inclusivity and exclusivity, sensitivity and the relative level of detection (RLOD). Inclusivity levels for each target bacterium were all 100%, while exclusivity for non-target bacteria was 100%. The sensitivity of the developed mPCR was calculated based on the analysis of 72 samples of raw meat. The sensitivity of the developed mPCR was 100%. The RLOD values of the developed mPCR for STEC, L. monocytogenes and Salmonella spp. were 0.756, 1.170 and 1.000, respectively. The developed mPCR showed potential as a tool for the fast, specific and sensitive detection of the three bacteria in the raw meat industry View Full-Text
Posted in 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, Research, Salmonella, STEC, STEC E.coli
Research – Foodborne Illness Outbreaks Reported to National Surveillance, United States, 2009–2018
Abstract
Foodborne outbreaks reported to national surveillance systems represent a subset of all outbreaks in the United States; not all outbreaks are detected, investigated, and reported. We described the structural factors and outbreak characteristics of outbreaks reported during 2009–2018. We categorized states (plus DC) as high (highest quintile), middle (middle 3 quintiles), or low (lowest quintile) reporters on the basis of the number of reported outbreaks per 10 million population. Analysis revealed considerable variation across states in the number and types of foodborne outbreaks reported. High-reporting states reported 4 times more outbreaks than low reporters. Low reporters were more likely than high reporters to report larger outbreaks and less likely to implicate a setting or food vehicle; however, we did not observe a significant difference in the types of food vehicles identified. Per capita funding was strongly associated with increased reporting. Investments in public health programming have a measurable effect on outbreak reporting.
Foodborne diseases remain a major public health challenge in the United States, where 31 known pathogens cause an estimated 9 million illnesses, 56,000 hospitalizations, and 1,300 deaths annually (1). Efforts to improve food safety and reduce the burden of foodborne disease rely on data from foodborne disease surveillance and outbreak investigations to help prioritize food safety interventions, policies, and practices. Data from foodborne illness outbreaks reported to the Centers for Disease Control and Prevention (CDC) provide vital information on the foods causing illness and common food–pathogen pairs. Those data are used by the Interagency Food Safety Analytics Collaboration (IFSAC) to inform outbreak-based attribution models that attribute illnesses to specific food categories (2,3).
Foodborne illness outbreaks are investigated by local, state, and territorial health departments, CDC, the US Food and Drug Administration (FDA), and the Food Safety and Inspection Service of the United States Department of Agriculture and are reported to CDC’s Foodborne Disease Outbreak Reporting Surveillance System (FDOSS) through the web-based National Outbreak Reporting System (NORS). Although reported outbreaks are a rich data source, they represent a subset of all outbreaks occurring in the United States; not all outbreaks will be detected, investigated, and reported. Factors influencing which outbreaks are detected, investigated, and reported to CDC include both structural factors associated with the jurisdiction in which the outbreak occurred (e.g., infrastructure and capacity) and characteristics of the outbreak (e.g., size, geographic location, pathogen).
We integrated data from a variety of sources to examine structural factors and describe outbreak characteristics of foodborne outbreaks involving Salmonella, Shiga toxin–producing Escherichia coli (STEC) O157, norovirus, and bacterial toxins that were reported to national surveillance. In addition, we assessed the effects of state variation in outbreak reporting on the types of food vehicles identified.
Posted in CDC, 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 Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, outbreak, Research, Salmonella, STEC, STEC E.coli
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