Category Archives: Microbiological Risk Assessment

Research – Prevalence and antimicrobial resistance of non-typhoidal Salmonella enterica from head meat and trim for ground product at pork processing facilities

Posted on May 8, 2022 by | Leave a comment

Journal of Food Protection

Pork head meat may harbor Salmonella and contaminate other carcass byproducts during harvest and fabrication. A large pork processing plant in the United States was sampled bimonthly for 11 months to determine the concentration, prevalence, seasonality, serotype diversity, and antimicrobial susceptibility of Salmonella enterica isolated from cheek meat and head trim of swine carcasses. Each collection consisted of 25 samples on 2 consecutive days in the morning and afternoon shifts, for a total of 100 cheek meat and 100 head trim samples each month. Tissues were cultured for Salmonella using restrictive media and enrichment techniques, and a subset of isolates was serotyped, analyzed for antimicrobial susceptibility, and genome sequenced. Salmonella post-enrichment prevalence did not differ ( P = 0.20) between cheek meat (63%) and head trim (66%). Post-enrichment prevalence differed ( P < 0.05) by month (January 94%; March 80%; May 54%; July 59%; September 47%; and November 55%), and by processing shift (morning 68%; afternoon 62%). The subset (n = 618) of isolates selected for serotyping yielded 21 distinct serotypes: Typhimurium (49%), Infantis (10%), Heidelberg (8%), I 4,[5],12:i- (8%), and 17 other types (≤ 5%). A total of 407 multidrug-resistant (MDR; resistance to 3 or more antibiotic classes) isolates were identified. There were 120 isolates that exhibited the penta-resistant ACSSuT phenotype. In addition, 113 isolates exhibited decreased susceptibility to ciprofloxacin (DSC; MIC ≥ 0.12 µg/mL). Resistance genes bla CARB , bla SHV , bla TEM , aac(6′)-Ib-cr , qnrB , sul2 , and dfrA were expressed in numerous MDR Salmonella isolates. The data from the present study suggest that pork products from the head, as compared to data reported for carcasses, may have a relatively high prevalence of Salmonella with diverse serotypes and MDR.

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

Research – Possible explanation for limited reduction of pathogens on radish microgreens after spray application of chlorinated water during growth with disperse contamination spread of abiotic surrogate on leaves

Posted on May 8, 2022 by | Leave a comment

Wiley Online

The purpose of this study was to determine the efficacy of spray application of chlorinated water before harvest on the population of Salmonella enterica Typhimurium and Escherichia coli O157:H7 on radish microgreens. The transfer of abiotic surrogate to radish microgreens was also evaluated to track possible pathogen contamination spread by inoculating seed and growth media. During growth, microgreens inoculated with strains of pathogens were sprayed with chlorinated water at three different concentrations (0.50, 1.00, and 2.00 ± 0.05 ppm free chlorine). Spray application of chlorinated water was performed on microgreens once (day 9), twice (day 8 and 9), three (day 7, 8, and 9), and four times (day 6, 7, 8, and 9). Microgreens were harvested 12 hr after the last application of chlorinated water. Salmonella and E. coli O157:H7 populations were reduced with the increase in chlorine concentration. Chlorinated water reduced Salmonella and E. coli O157:H7 populations up to 1.1 log CFU/g (p < .05) and 0.9 log CFU/g (p > .05), respectively. Images taken under UV illumination provided the visualization of abiotic surrogate spread on cotyledon and upper hypocotyl (all edible parts) of radish microgreen plants regardless of seed or growth media inoculation. Scanning Electron Microscopy showed the presence of abiotic surrogate and generic E. coli on microgreen leaves. Spray application of chlorinated water during microgreen growth may help to reduce microbial load but cannot be used as the only control measure.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Technology

Research – Microbiologists get grant to study biofilms guarding foodborne pathogen Listeria

Posted on May 7, 2022 by | Leave a comment

Mirage News

Microbiologists in Penn State’s College of Agricultural Sciences have received a $605,000 grant from the U.S. Department of Agriculture to study how microbial biofilms protect Listeria monocytogenes, the bacterium that causes the deadly foodborne illness listeriosis.

Jasna Kovac, Lester Earl and Veronica Casida Career Development Professor of Food Safety, along with Luke LaBorde, professor of food science, will use the funding from USDA’s National Institute of Food and Agriculture to conduct research on the interactions between microorganisms found in fruit-packing environments and Listeria monocytogenes.

“We will study the ability of environmental microorganisms to form robust biofilms together with L. monocytogenes and how these biofilms may protect L. monocytogenes from the antimicrobial activity of sanitizers,” said Kovac, assistant professor of food science. “The data generated in this project will help improve the cleaning and sanitizing used in the fresh produce industry to better control L. monocytogenes and support the production of safe food.”

Listeria and other microorganisms found in the natural environment, such as soil, can be introduced unintentionally into food-processing facilities with raw foods such as fruit. The research is needed, Kovac explained, because once introduced into the food-processing environment, Listeria and many other environmental microorganisms can grow on surfaces into microbial layers called biofilms.

“Microorganisms enclosed in a biofilm produce slimy substances that protect them from the antimicrobial activity of sanitizing chemicals by slowing down their penetration into the core of a biofilm,” Kovac said. “Biofilm formation can therefore result in reduced efficacy of antimicrobial sanitizers used to inactivate Listeria. This project will investigate the interactions between microorganisms found in fruit-packing environments and L. monocytogenes.”

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Posted in Biofilm, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Research – Determination of Listeria monocytogenes, competitive microflora, microbial hygiene indicators and physico-chemical parameters during the shelf-life of the typical Mediterranean style fermented sausage “Salsiccia Sarda”

Posted on May 7, 2022 by | Leave a comment

Journal of Food Protection

The aim of the present study was the determination of Listeria monocytogenes , competitive microbiota, microbial hygiene indicators and physico-chemical parameters in the typical Mediterranean Style fermented sausages “Salsiccia Sarda” . A batch of “Salsiccia Sarda” (25 samples) naturally contaminated by L. monocytogenes and vacuum packaged after 24 days of ripening was included in the study. Fifteen samples stored at 8° C were analysed after 13, 90 and lastly at the end of shelf-life, after 180 days from vacuum packaging. Ten vacuum packaged samples were stored at 12°C in a domestic fridge simulating temperature abuse and were evaluated at the end of the shelf-life. Samples were subjected to physico-chemical analysis (pH and aw) and investigated for the presence and enumeration of L. monocytogenes . Competitive microbiota, Lactic Acid Bacteria (LAB) and Coagulase negative Staphylococci (CNS), and microbial hygiene indicators (Total mesophilic bacterial counts, Enterobacteriaceae, Enterococcuss spp. and Staphylococcus aureus ) were determined in all the samples. Although a decreasing trend in L. monocytogenes prevalence was observed through the shelf-life, the detection of the pathogen in fermented sausages confirms the ability of L. monocytogenes to overcome the hurdles of the manufacturing process. The results of the present study highlight the importance to carefully evaluate the “Salsiccia Sarda” production process by Food Business Operators (FBOs) in order to maintain unfavourable conditions for the growth of L. monocytogenes .

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Posted in Decontamination Microbial, Enterobacteriaceae, Enterococcus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, LAB, lactic acid bacteria, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Staphylococcus aureus

Research – Prevalence and levels of Campylobacter in broiler chicken batches and carcasses in Ireland in 2017–2018

Posted on May 7, 2022 by | Leave a comment

Science Direct

Highlights

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Provides valuable qualitative and quantitative data on Campylobacter in Irish Broilers.

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Study demonstrates improvements and progress made in the Irish poultry industry.

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Study provides indications of several factors on Campylobacter contamination rates.

Abstract

In 2008, an EU wide baseline survey of broilers revealed a high Campylobacter prevalence. To assist with industry-wide controls, updated data were required. The primary objective of this study was to establish up-to-date data on Campylobacter carriage and carcass contamination in Irish broilers. Monthly samples were collected from the three largest broiler processing plants in Ireland over a twelve-month period. Samples were taken from both first and final thin birds (partial and full depopulation) from 358 batches of broilers. From each batch, a composite sample of 10 caecal contents (n = 358) and 5 neck skins (n = 1790) were collected and numbers of Campylobacter in each sample were determined. Of the 1790 neck skin samples tested, 53% were Campylobacter positive. Campylobacter was detected in the caecal contents of 66% of all batches tested. Depopulation and/or age had a significant effect on Campylobacter prevalence with 67% of final thin broilers yielding Campylobacter-positive neck skin samples in contrast to 38% of first thin broilers that yielded positive neck skin samples (P ≤ 0.002). A significant seasonal variation was observed in the rate of Campylobacter-positive caecal samples with higher prevalence seen in July (85%) than the colder months of November (61%), December (50%), January (61%) March (57%) and April (59%). Neck skin samples were 7 times more likely to be Campylobacter positive if the caecal contents from the same batch were positive (odds ratio = 7.1; P ≤ 0.0001). The decrease in Campylobacter prevalence observed in neck skin and caecal contents demonstrates the improvements and progress made in reducing prevalences of this important enteropathogen in the Irish poultry industry since the 2008 EU baseline survey. It also provides further supporting data on the impact of thinning, the processing environment and season on Campylobacter prevalence.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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

Sabah – Food poisoning: 10 clusters detected in Sabah during fasting month, only two linked to bazaars

Posted on May 6, 2022 by | Leave a comment

The Star

KOTA KINABALU: Sabah recorded 10 food poisoning clusters involving 189 individuals throughout the fasting month, says Datuk Dr Rose Nani Mudin (pic).

The state Health director said from these cases reported between April 3 and May 1, only two clusters were related to Ramadan bazaars.

“The patients involved have mostly received treatment and recovered from food poisoning,” she said in a statement late Thursday (May 5).

She said none were hospitalised due to food poisoning.

Dr Rose said these cases were detected during ongoing integrated operations on bazaar stalls throughout the fasting month.

She said the main contributors to these cases were unhygienic food handling and food contamination.

“We also conducted activities and operations to monitor the spread of water and food borne transmittable diseases,” she said.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Research – Researchers study use of blue light technology for foodborne outbreaks

Posted on May 6, 2022 by | Leave a comment

National Hog Farmer

Researchers from the University of Georgia Center for Food Safety are beginning a new study to investigate the effectiveness of antimicrobial blue light technology to reduce the foodborne pathogens that cause food poisoning.

When used as a means of disinfecting surfaces in a hospital setting, antimicrobial blue light technology has shown promising results, but little research has yet been done to explore its potential efficacy to control foodborne pathogens.

Through a three-year, $599,900 grant awarded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, UGA College of Agricultural and Environmental Sciences researchers will test the technology to uncover possible applications in the food production process.

Despite industry efforts, the number of foodborne infections has remained steady and, in some cases, has increased in recent years according to the Centers for Disease Control and Prevention (CDC).

Large-scale outbreaks and recalls still occur, particularly due to environmental contamination — like food preparation and processing surfaces — with Salmonella enterica and Listeria monocytogenes, both of which can cause illness and even death.

Most food manufacturers use chemical sanitizers on food preparation surfaces to help control the spread of foodborne pathogens.

This is typically effective in easy-to-reach areas, but areas that are hard to reach may not receive the same degree of sanitation.

These hard-to-reach places sometimes harbor biofilms, which are clusters of microorganisms such as bacteria that are hard to eliminate. The inadvertent spread of these microorganisms can occur during food production both by humans and machinery. Viruses pose a further challenge as many, such as norovirus, can survive on a variety of surfaces for long periods of time.

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

India – Food poisoning: E.Coli, Coliforms found in samples from snacks shop

Posted on May 6, 2022 by | Leave a comment

New Indian Express

KASARGOD: The presence of e-Coli and coliform bacteria was found in the food samples taken from Ideal snacks bar at Cheruvathur, said an official source. The Department of Food Safety had sent the samples for testing at the Regional Analytical Laboratory in Kozhikode after a schoolgirl, who had shawarma from the eatery, died, and another 52 persons who ate from there fell sick.

The presence of the highly contagious shigella bacteria, which causes intestinal infection, was found in the blood and stool samples of the patients tested at Kozhikode Medical College Hospital.
The laboratory is now conducting tests on the food samples to ascertain the presence of shigella and salmonella, another bacteria that affect the intestinal tracts, said the source. Only after these two tests, the report would be officially released.

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Posted in Coliforms, Death, E.coli, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Shigatoxin, Shigella, Shigella flexneri, Shigella Sonnei

RASFF Alerts – Animal Feed – Rapeseed Meal – Dried Porcine Haemoglobin – Rice Husk – Rosemary Powder

Posted on May 6, 2022 by | Leave a comment

RASFF

Salmonella Mbandaka in rapeseed meal from Poland in Lithuania

RASFF

Salmonella in dried porcine haemoglobin from the UK in Netherlands and Spain

RASFF

Salmonella Typhimurium in rice husk from Italy used as feed material in Spain

RASFF

Salmonella in Rosemary powder as feed additive from Tunisia in France and Norway

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, RASFF

Research – Invasive listeriosis outbreaks and salmon products: a genomic, epidemiological study

Posted on May 5, 2022 by | Leave a comment

Tandfonline

Invasive listeriosis, caused by Listeria (L.) monocytogenes, is a severe foodborne infection, especially for immunocompromised individuals. The aim of our investigation was the identification and analysis of listeriosis outbreaks in Germany with smoked and graved salmon products as the most likely source of infection using whole-genome sequencing (WGS) and patient interviews.

In a national surveillance program, WGS was used for subtyping and core genome multi locus sequence typing (cgMLST) for cluster detection of L. monocytogenes isolates from listeriosis cases as well as food and environmental samples in Germany. Patient interviews were conducted to complement the molecular typing.

We identified 22 independent listeriosis outbreaks occurring between 2010 and 2021 that were most likely associated with the consumption of smoked and graved salmon products. In Germany, 228 cases were identified, of 50 deaths reported (22%) 17 were confirmed to have died from listeriosis. Many of these 22 outbreaks were cross-border outbreaks with further cases in other countries.

This report shows that smoked and graved salmon products contaminated with L. monocytogenes pose a serious risk for listeriosis infection in Germany. Interdisciplinary efforts including WGS and epidemiological investigations were essential to identifying the source of infection. Uncooked salmon products are high risk foods frequently contaminated with L. monocytogenes. In order to minimise the risk of infection for consumers, food producers need to improve hygiene measures and reduce the entry of pathogens into food processing. Furthermore, susceptible individuals should be better informed of the risk of acquiring listeriosis from consuming smoked and graved salmon products’.

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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, WGS, Whole Genomic Sequencing