A new ground beef E. coli O157:H7 outbreak on the USDA Investigation Table has been posted. Ground beef is suspected as being the source of thee pathogen. The USDA Outbreak Investigation Table has even less information that the FDA’s Table. There is no case count, and no information about whether or not traceback, sample collection, facility investigation, or lab analysis has been conducted.
Posted in E.coli O157, E.coli O157:H7, food bourne outbreak, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak
A letter from head teacher Rebecca Warhurst read: “Due to a highly infectious sickness and diarrhoea outbreak, which is likely to be norovirus, Public Health have advised to close the school with immediate effect in order to break the infection cycle.
In a follow-up on the Salmonella situation in Salta province, Argentina, the Ministry of Public Health reported that from the beginning of 2021 and until the end of last week, 1,283 cases of salmonellosis were confirmed in the province.
In the first months of the year, a greater number of cases comprised in the first nine epidemiological weeks was observed. Then, between weeks 10 and 38, isolated infections occurred. And, from week 32 that began on August 8 until today, 665 laboratory-confirmed cases were reported.
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, salmonellosis
Monkfield Nutrition is extending the recall to all batches of frozen feeder mice products for feeding reptiles because Salmonella has been found in the products.
| Mouse Pinkies Small | |
|---|---|
| Pack size | 25 pack (1g per mouse) |
| Batch code | All batches |
| Mouse Pinkies Large | |
|---|---|
| Pack size | 25 pack (2-3g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Mouse Fluff | |
|---|---|
| Pack size | Individual and 20 pack (3-5g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Small Mice | |
|---|---|
| Pack size | Individual and 20 pack (10-15g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Medium Mice | |
|---|---|
| Pack size | Individual and 20 pack (16-20g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Large Mice | |
|---|---|
| Pack size | Individual and 20 pack (21-30g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ X Large Mouse | |
|---|---|
| Pack size | Individual and 15 pack (>31g per mouse) |
| Batch code | All batches |
| Mouse Fluff | |
|---|---|
| Pack size | 25 pack (4-6g per mouse) |
| Batch code | All batches |
| Mouse Crawlers Small | |
|---|---|
| Pack size | 25 pack (7-9g per mouse) |
| Batch code | All batches |
| Small Mice | |
|---|---|
| Pack size | 10 pack (10-15g per mouse) |
| Batch code | All batches |
| Medium Mice | |
|---|---|
| Pack size | 10 pack (16-20g per mouse) |
| Batch code | All batches |
| Large Mice | |
|---|---|
| Pack size | 10 pack (21-30g per mouse) |
| Batch code | All batches |
| Jumbo Mice | |
|---|---|
| Pack size | 10 pack (>31g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Mouse Pinkies Small | |
|---|---|
| Pack size | Individual, 20 pack and 100 pack (1g per mouse) |
| Batch code | All batches |
| ‘Pets at Home’ Mouse Pinkies Large | |
|---|---|
| Pack size | Individual, 20 pack and 100 pack (2-3g per mouse) |
| Batch code | All batches |
The presence of Salmonella in the products listed above. Salmonella is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk, because of the presence of Salmonella, either through direct handling of the products, or indirectly, for example from handling infected reptiles, their vivarium, utensils or contact with the faeces of these animals.
In humans, symptoms caused by salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.
The consumption of cheese in China is increasing rapidly. Little is known about the microbiota, the presence of antibiotic-resistant bacteria, or the distribution of antibiotic resistance genes (ARGs) in commercially-produced cheeses sold in China. These are important criteria for evaluating quality and safety. Thus, this study assessed the metagenomics of fifteen types of cheese using 16S rRNA gene sequencing. Fourteen bacterial genera were detected. Lactococcus , Lactobacillus , and Streptococcus were dominant based on numbers of sequence reads. Multidrug-resistant lactic acid bacteria were isolated from most of the types of cheese. The isolates showed 100% and 91.7% resistance to streptomycin and sulfamethoxazole, respectively, and genes involved in acquired resistance to streptomycin ( strB) and sulfonamides ( sul2) were detected with high frequency. To analyze the distribution of ARGs in the cheeses in overall, 309 ARGs from eight categories of ARG and nine transposase genes were profiled. A total of 169 ARGs were detected in the 15 cheeses; their occurrence and abundance varied significantly between cheeses. Our study demonstrates that there is various diversity of the bacteria and ARGs in cheeses sold in China. The risks associated with multidrug resistance of dominant lactic acid bacteria are of great concern.
Posted in Faecal Streptpcocci, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Group B Streptococcus, lactic acid bacteria, Lactobacillus, Lactococcus, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
This study aimed to investigate effects of plasma-activated solution (PAS) on the cell biology of Staphylococcus aureus and qualities of fresh lettuce leaves. PAS was prepared by dielectric barrier discharge plasma and incubated with S. aureus for 10–30 min or with lettuces for 10 min. Effects on cell biology were evaluated with microscopic images, cell integrity, and chemical modification of cellular components. Effects on lettuce quality were estimated with the viable microbial counts, color, contents of vitamin C and chlorophyll, and surface integrity. PAS reduced S. aureus population by 4.95-log and resulted in increased cell membrane leakage. It also resulted in increased contents of reactive oxygen species in cells, C=O bonds in peptidoglycan, and 8-hydroxydeoxyguanosine content in cellular DNA, and reduced ratios of unsaturated/saturated fatty acids in the cell membrane. PAS treatment reduced bacterial load on fresh lettuce and had no negative effects on the quality. Data suggest that PAS can be used for the disinfection of ready-to-eat fresh vegetables. View Full-Text
Composted or heat-treated Biological Soil Amendments of Animal Origin (BSAAO) can be added to soils to provide nutrients for fresh produce. These products lower the risk of pathogen contamination of fresh produce when compared with use of untreated BSAAO; however, meteorological conditions, geographic location, and soil properties can influence the presence of pathogenic bacteria, or their indicators (e.g., generic E. coli) and allow potential for produce contamination. Replicated field plots of loamy or sandy soils were tilled and amended with dairy manure compost (DMC), poultry litter compost (PLC), or no compost (NoC) over two different field seasons, and non-composted heat-treated poultry pellets (HTPP) during the second field season. Plots were inoculated with a three-strain cocktail of rifampicin-resistant E. coli (rE.coli) at levels of 8.7 log CFU/m2. Direct plating and most probable number (MPN) methods measured the persistence of rE.coli and Listeria spp. in plots through 104 days post-inoculation. Greater survival of rE. coli was observed in PLC plots in comparison to DMC plots and NoC plots during year 1 (P < 0.05). Similar trends were observed for year 2, where rE. coli survival was also greater in HTPP amended plots (P < 0.05). Survival of rE. coli was dependent on soil type, where water potential and temperature were significant covariables. Listeria spp. were found in NoC plots, but not in plots amended with HTPP, PLC or DMC. Radish data demonstrate that PLC treatment promoted the greatest level of rE.coli translocation when compared to DMC and NoC treatments (P < 0.05). These results are consistent with findings from studies conducted in other regions of the US and informs Northeast produce growers that composted and non-composted poultry-based BSAAO supports greater survival of rE. coli in field soils. This result has the potential to impact the food safety risk of edible produce grown in BSAAO amended soils as a result of pathogen contamination.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Technology
Salmonella enterica is well-known for its ability to survive and persist in low-moisture environments. Previous studies have indicated a link between the initial cell concentration and the population of Salmonella that survive upon desiccation and subsequent storage; however, how the initial cell concentration affects survival is unknown. This study examined the basis of this phenomena and whether it occurred in other microorganisms, specifically Shiga toxigenic Escherichia coli (STEC), and Enterococcus faecium . Salmonella, STEC, and E. faecium were grown as lawns on TSAYE and harvested using buffered peptone water (BPW). To determine recovery at different initial cell levels, cultures were diluted to 9, 7, and 5 log CFU/mL and applied to filters. Filters were dried for 24 h, then stored for 28 d at 25°C/33% RH. During storage, cells were recovered from filters using BPW and cultivated on TSAYE. Both Salmonella and E. coli , but not E. faecium , showed non-proportional recovery. Less viability remained with lower initial starting population after 24 h desiccation such that ≥10 log CFU/mL were recovered when 11 log CFU/mL was desiccated, but ❤ log CFU/mL were recovered when 5 log CFU/mL was desiccated. Once dried, persistence did not appear affected by initial cell concentration. When dead cells (heat-treated) were added to the diluent, recovery of Salmonella was proportional with respect to the initial cell concentration. To further examine the response on desiccation, Salmonella was diluted in BPW containing one of 11 different test cell components related to quorum sensing or known to affect desiccation resistance to assess recovery and persistence. Of the 11 additions only cell debris fractions, cell-free extract, and peptidoglycan improved recovery of Salmonella . Desiccation survival appears related to cell wall components, however, the exact mechanism affecting survival remains unknown.
Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, Enterococcus, Enterococcus faecium, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Shigatoxin, STEC, STEC E.coli
Escherichia coli O157:H7 is a zoonotic pathogen with its ability to cause human illness ranging from diarrheal dis-ease to fatal hemolytic uremic syndrome. E. coli O157:H7 had been associated with waterborne outbreaks resulting in high morbidity and mortality worldwide. Therefore, it is important to investigate the prevalence of E. coli O157:H7 in water sources especially used for drinking and to develop the diagnostic methods for its early detection. The review describes traditional cultural methods, immunological techniques, and polymerase chain reaction (PCR)–based methods for detection of this bacterium in water sources. The current PCR-based techniques such as real-time PCR are more specific and sensitive and require less detection time (b3 hours).These methods can be applied for regular water monitoring and proper management of water sources to prevent waterborne diseases due to E. coli O157:H7.
FoodWorld 