Italy and France have reported updated statistics on a potentially fatal complication of E. coli infection.
The complication, hemolytic uremic syndrome (HUS) is a type of kidney failure that can result in lifelong, serious health problems and death.
Italian data is from the start of September 2020 to the end of August 2021 when 49 cases were recorded. There were 84 cases from September 2019 to August 2020. French figures cover 2020 when 167 cases were reported.
The Norwegian Institute of Public Health (FHI) reports investigating an outbreak of Salmonella enterica serotype Blockley (Salmonella Blockley).
To date, infections have been detected in 16 people living in several counties in Norway. The source of the infection is currently unknown, and an outbreak investigation has been initiated in collaboration with the Norwegian Food Safety Authority and the Norwegian Veterinary Institute.
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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella
A team of undergraduates at the University of California-Santa Cruz has developed a system called Progenie that’s designed to target and eliminate a toxic gene found in Shiga toxin-producing E. coli.
The team’s method provides an alternative to antibiotics commonly used in agriculture. This new method is designed in part to stop the rise of drug-resistant bacteria.
The team’s project won a gold medal at the International Genetically Engineered Machine (iGEM) Jamboree, an annual competition that brings together student teams from around the world to present synthetic biology projects that aim to address pressing global issues.
At the jamboree, teams are judged on their virtual project posters, wiki pages, and video presentations. Teams are awarded gold medals if they demonstrate excellence across multiple categories.
Posted in Antibiotic Resistance, Antimicrobials, Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.
Posted in antimicrobial resistance, Antimicrobials, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Nisin, Research
The use of active coatings is shown as an option to offer safe ready-to-eat fruits and respond the growing demand of consumers for fresh, environmentally friendly and products free from chemical preservatives. In this work, chitosan (Ch), chitosan + vanillin (Ch-V), and chitosan + geraniol (Ch-G) coatings were applied on apple cubes to evaluate their microbiological quality for 12 days of refrigerated storage. All combinations applied demonstrated significant bactericidal effects on native microbiota, resulting in number of mesophilics, psychrotrophics, and yeasts and molds under the detection limit (<2.00 log) immediately after coating and during 12 days for most of them. Moreover, Escherichia coli O157:H7 and Listeria innocua artificially inoculated on apple cubes showed great reductions after coating treatments, exerting vanillin or geraniol enriched coatings outstanding antimicrobial activity. In fact, after 12 days of refrigerated storage, apple cubes treated with vanillin and geraniol (>2.00 log CFU/g) showed reductions in E. coli O157:H7 counts greater than 2.00 log in comparison with the control (4.68 log CFU/g). The preliminary results of this study demonstrated that Ch, Ch-Va, and Ch-Ge could be an interesting alternative to improve the safety of apple cubes and, therefore, a novel option to offer safe, ready-to-eat apple to consumers.
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, Listeria, Listeria invanovi, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
Recall of Kivo Petfood BV
Product: “Kivo Kip Compleet”, “Kivo Kip-Vis Compleet” & “Kivo Pens-Kip mix” (frozen products) pet food of the Kivo Petfood BV brand.
Problem: possible presence of Salmonella Typhimurium in raw animal feed.
In agreement with the AFSCA, Kivo Petfood BV is withdrawing the products “kip compleet”, “kip-vis compleet” & “pens-kip mix” from sale and is recalling them to consumers due to the possible presence of salmonella.
Kivo Petfood BV asks its customers not to use these products and to return it to the point of sale where they were purchased for reimbursement.
Product description:
– Product names: kip compleet, kip-vis compleet & pens-kip mix (frozen products)
– Brand: Kivo Petfood BV
– Kivo Kip Compleet Batch number 210917, “darmcode” 250624
– Kivo Kip- Vis Compleet Lot number 210917, ”darmcode” 20210101002
– Kivo Pens-Kip mix Lot number 210917, “darmcode” 260721
– Date of minimum durability (DDM): 03-2023
– Sale period: from 17-09-2021 to 01- 10-2021
– Weight: 500g & 1000g
The products were distributed by 4dogs and cats (Genkersteenweg 80B, 3500 Hasselt).
For any further information , contact:
Customer Service Kivo Petfood BV on +31 (0) 40 – 253 03 66
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pet Food, Pet Food Testing, Salmonella, Salmonella Dog Food
Salmonella spp. in organic soybean expeller from Italy in Belgium and Germany
Salmonella London in organic soybean presscake from Italy in Germany and Finland
Aflatoxins (B1 = 34.79 µg/kg – ppb) in sunflower seeds from Egypt in Spain
The United States Food and Drug Administration (FDA) conducted an inspection of your ready-to-eat (RTE) ice cream manufacturing facility located at 4829 Peachtree Rd, Chamblee, GA 30341-3113, from June 22, 2021 through June 25, 2021. During our inspection of your facility, FDA investigators found serious violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule), Title 21, Code of Federal Regulations, Part 117 (21 CFR Part 117). During this inspection, FDA collected environmental samples (i.e., swabs) from various areas in your processing facility. FDA laboratory analysis of the environmental swabs found the presence of Listeria monocytogenes (L. monocytogenes), a human pathogen, in your facility. At the conclusion of the inspection, the FDA investigators issued your facility a Form FDA 483 (FDA-483), Inspectional Observations.
Based on FDA’s inspectional findings and the analytical results for samples collected from your production environment, we have determined that the ice cream products manufactured in your facility are adulterated within the meaning of section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they were prepared, packed or held under insanitary conditions whereby they may have been rendered injurious to health. In addition, failure of the owner, operator, or agent in charge of a covered facility to comply with the preventive controls provisions of the CGMP & PC rule (located in Subparts A, C, D, E, F, and G of Part 117) is prohibited by section 301(uu) of the Act [21 U.S.C. § 331(uu)]. You may find the Act and further information about the CGMP & PC rule through links in FDA’s home page at http://www.fda.gov.External Link Disclaimer
We received your response to the FDA-483 on July 19, 2021, and to the environmental findings on August 20, 2021, describing corrective actions taken by your firm. Based on our review of the inspectional findings and the responses that your firm provided, we are issuing this letter to advise you of FDA’s continuing concerns and to provide detailed information describing the findings at your facility.
Owners of a Roanoke, VA, restaurant chain have closed one location and are filing bankruptcy for two others in relation to a deadly hepatitis A outbreak that swept through the community this past fall.
At least four people have died, more than 50 were sickened and 36 people were hospitalized in the outbreak associated with an infected employee who worked at three Famous Anthony’s locations. An infected person can transmit the virus to others up to two weeks before and one week after symptoms appear.
Attorney Andrew Goldstein said the Chapter 11 bankruptcy filing allows the company to reorganize and remain open. In 90 days, the company owners will submit a plan outlining a payment schedule for the people who have claims against their restaurants.
Posted in food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning Death, Food Virus, Food Virus Death, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Hepatitis A, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Rotavirus, Virus, Virus Vaccination
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