Category Archives: Microbiological Risk Assessment

Research – Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms

Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO2, or N2) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl2) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl2 solutions with or without ultrafine bubbles for 1 min. Random pre-determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO2 nanobubbles in 100 ppm Cl2 resulted in greater log reductions (5.0 and 4.9 log CFU/cm2, respectively) in L. monocytogenes biofilms compared with 100 ppm Cl2 without gas ultrafine bubbles (3.7 log CFU/cm2). Incorporation of air, CO2, and N2 ultrafine bubbles in water and 200 ppm Cl2 did not have any impact on the efficacy of biofilm inactivation.

Norway – Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids

Mattilsynet

The Norwegian Food Safety Authority has taken listeria samples from 60 slaughterhouses that the Institute of Marine Research has analyzed. The results show that Listeria is present in both the production environment and on fish in some salmon slaughterhouses.

Surveillance program is a measure that the Norwegian Food Safety Authority initiated to gain more knowledge about the segment following a salmonella outbreak in 2019 where 58 became ill after eating exotic dried fruit mixture.

What did we investigate? Listeria in the production environment in the salmon slaughterhouse and from fish that came in and went out of the slaughterhouse.

358 samples from 60 different salmon slaughterhouses (49 establishments and 11 boats):

  • 108 from the production environment
  • 47 from the surface to fish entering
  • 59 from the surface to fish at the last stage of production
  • 144 from raw material at the last stage of production
Period: September 1, 2020 – September 1, 2021
What were we looking for? Listeria monocytogenes
What did we find? Listeria monocytogenes was detected in 22 samples from nine of 49 salmon slaughterhouses (18%), of which 5 had several positive samples.

The 22 positive tests included:

  • 9 samples from the production environment
  • 4 samples of the surface of fish on their way into the slaughterhouse
  • 5 samples of the surface of fish
  • 4 product samples at the last stage of production.

Detection in end product at 6 of 49 (12%) salmon slaughterhouses. The product samples had low concentrations of L. monocytogenes (<10 CFU / g)

None of the slaughter boats had samples with findings of L. monocytogenes .

Norway – Audit of listeria measures in salmon slaughterhouse 2021

 

Mattilsynet

 

In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

What has been investigated? 63 establishments and vessels slaughtering salmonids.
Period: January 15 – September 1, 2021
What were we looking for?

Measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

The Norwegian Food Safety Authority’s checklist for the inspection contained these points:

  • Identify hazards
  • Management measures
  • Verification
  • Deviation treatment
  • Requirements for premises and equipment. Personal hygiene.
What did we find?

The inspection result shows that the hygienic standard in Norwegian salmon slaughterhouses is generally good.

  • 18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria.
  • One business was closed due to lack of reindeer husbandry and maintenance.
  • Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.

Norway – It is important to monitor and have effective measures against Listeria in salmon slaughterhouses

Mattilsynet

The hygienic standard in Norwegian salmon slaughterhouses is generally good. At the same time, the Norwegian Food Safety Authority’s sampling shows that Listeria is present in both the production environment and in small quantities of fish in some salmon slaughterhouses.

– It is therefore important that the salmon slaughterhouse continuously monitors Listeria and at all times has effective hygiene measures, says Inge Erlend Næsset, director of the regulations and control department in the Norwegian Food Safety Authority.

Supervision and sampling

In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which 63 establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

The background was the serious listeriosis outbreaks that were reported from the EU in 2018 and 2019. The outbreaks were related to the consumption of smoked, digged and marinated salmon and aura, where the raw materials were Norwegian.

Listeria monocytogenes can cause listeriosis. Most people do not get sick from the bacterium, but pregnant women, children, the elderly and people with weakened immune systems are at risk. Listeria multiplies at cooling temperature, survives freezing, salting and smoking, but is killed by adequate heat treatment.

– Since salmon and aura are largely eaten without heat treatment and used for ready-to-eat products such as sushi, sashimi, smoked and digged fish, it is important that producers have effective measures against Listeria. The Norwegian Food Safety Authority therefore saw a need for a better overview of the status of fresh salmon and Listeria, Næsset said.

The Norwegian Food Safety Authority also took listeria samples from 60 slaughterhouses which were analyzed by the Institute of Marine Research .

Uncover relatively few deficiencies

18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria. One business was closed due to lack of reindeer husbandry and maintenance.

Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.

– Our general impression after the campaign is that most salmon slaughterhouses have a good hygienic standard, says Næsset.

Listeria in both production environments and on fish

The results from the analyzes carried out by the Institute of Marine Research showed findings of Listeria monocytogenes in 18% of salmon slaughterhouses, and in small quantities of finished whole, gutted fish in 12% of salmon slaughterhouses.

– If Listeria is allowed to develop at later process stages, the product can entail a serious health risk for vulnerable consumers. These findings confirm that it is important that the salmon slaughterhouse continuously monitors Listeria, and has consistently good routines for hygiene, Næsset concludes.

Report after the inspection campaign: Inspection of listeria measures in salmon slaughterhouse 2021

Report from the Institute of Marine Research: Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids

Information – Cleaning your refrigerator after a food recall

Food Safety News

Recalls happen in the U.S. almost daily. Most consumers know not to eat or drink the recalled products and to throw them out, but one thing that’s easy to forget about is cross-contamination.

Products that have been recalled often have been placed in consumers’ refrigerators, on their counters or in their cupboards. This means that cross-contamination could have occurred in any of these areas.

Harmful germs in the recalled product can easily spread to drawers or shelves in your refrigerator through from packaging or spills or leaks.

Recalled food is often contaminated with harmful pathogens, such as Salmonella, Listeria or E. coli. This means that after a recalled product has sat in your fridge, it could contaminate other items in your fridge with one of these dangerous pathogens.

Food poisoning can lead to being hospitalized, and for certain vulnerable people, the illnesses can be fatal.

There are some tips in the link above from the Centers for Disease Control and Prevention (CDC) on how to clean your fridge and counters, and keep your family safe and healthy after removing a recalled product. Use paper towels when possible.

Click to access 5-steps-to-clean-your-refrigerator.pdf

Tanzania – 3 Children Die After Consuming Sea Turtle Meat, 22 People Hospitalised – Algal Toxins?

Republic World

Three children lost their lives after consuming sea turtle flesh on Pemba Island in Tanzania’s Zanzibar. On November 27, police reported that all of the children who died belonged to the same family. According to Juma Sadi, the regional police chief for Pemba North, 22 additional individuals have been brought to hospitals after eating sea turtle flesh on Friday, Xinhua reported.

The police added that samples of the sea turtle flesh have been delivered to the appropriate authorities for testing to examine the cause of the fatalities. “Two of the people admitted to hospital are children and they are in critical condition,” Juma Sadi was quoted by Xinhua as saying. He further highlighted that the sea turtle flesh is suspected of being poisonous.

Algae on the seafloor are known to discharge deadly poisons between the months of November to March when the nation’s temperatures rise and during these months, sea turtles, as well as over 20 kinds of fishes, feast on toxic algae at the bottom of the seafloor. Further, the poisons in the plants eventually seep into the flesh of the organisms that consume them. It has the potential to be lethal if eaten.

South Africa – Suspected food poisoning leaves 2 dead, 29 others ill after eating funeral food

News 24

The Gauteng health department says it is dealing with a cluster outbreak of suspected food poisoning cases following the funeral of an elderly woman in Kagiso.

The department’s spokesperson Kwara Kekana said they were working closely with the West Rand District in investigating the incident.

According to Kekana, the  poisoning was suspected to have emanated from a funeral at Kadima Street on Saturday, 13 November.

“Food was served around 11:00 and reports of sudden vomiting and diarrhoea began at around 16:00 on the same day,” said Kekana.

“On Sunday evening, there were rumours of eight cases of people with symptoms and one death.”

“Water and food samples have also been collected and the District Health Services is awaiting results,” Kekana added.

Meanwhile, last week, the Department of Health initiated an urgent investigation into possible food poisoning in Mpumalanga, Eastern Cape, and Gauteng following the deaths of children after allegedly consuming noodles.

Argentina – Salmonella alert issued in Salta, Argentina

Outbreak News Today

The Ministry of Health of the Nation and the Ministry of Public Health of Salta issued an epidemiological alert for the increase in cases of paratyphoid fever (caused by the salmonella bacteria) in the province, in order to inform about the risk situation and intensify prevention and control activities.

The isolates were confirmed by the National Reference Laboratory (LNR) as enteric salmonella subspecies enteric serovar Paratyphi B.

In the National Health Surveillance System, from epidemiological week 1 to 45 of 2021, 1,088 notifications of Typhoid and Paratyphoid Fever were registered, of which 1,069 correspond to residents in the province of Salta, mainly in the capital city and municipalities surrounding.

Research – Ultrashort-pulse lasers kill bacterial superbugs, spores

Science Daily

Life-threatening bacteria are becoming ever more resistant to antibiotics, making the search for alternatives to antibiotics an increasingly urgent challenge. For certain applications, one alternative may be a special type of laser.

Researchers at Washington University School of Medicine in St. Louis have found that lasers that emit ultrashort pulses of light can kill multidrug-resistant bacteria and hardy bacterial spores. The findings, available online in the Journal of Biophotonics, open up the possibility of using such lasers to destroy bacteria that are hard to kill by other means. The researchers previously have shown that such lasers don’t damage human cells, making it possible to envision using the lasers to sterilize wounds or disinfect blood products.

“The ultrashort-pulse laser technology uniquely inactivates pathogens while preserving human proteins and cells,” said first author Shaw-Wei (David) Tsen, MD, PhD, an instructor of radiology at Washington University’s Mallinckrodt Institute of Radiology (MIR). “Imagine if, prior to closing a surgical wound, we could scan a laser beam across the site and further reduce the chances of infection. I can see this technology being used soon to disinfect biological products in vitro, and even to treat bloodstream infections in the future by putting patients on dialysis and passing the blood through a laser treatment device.”

Tsen and senior author Samuel Achilefu, PhD, the Michel M. Ter-Pogossian Professor of Radiology and director of MIR’s Biophotonics Research Center, have been exploring the germicidal properties of ultrashort-pulse lasers for years. They have shown that such lasers can inactivate viruses and ordinary bacteria without harming human cells. In the new study, conducted in collaboration with Shelley Haydel, PhD, a professor of microbiology at Arizona State University, they extended their exploration to antibiotic-resistant bacteria and bacterial spores.

The researchers trained their lasers on multidrug-resistant Staphylococcus aureus (MRSA), which causes infections of the skin, lungs and other organs, and extended spectrum beta-lactamase-producing Escherichia coli (E. coli), which cause urinary tract infections, diarrhea and wound infections. Apart from their shared ability to make people miserable, MRSA and E. coli are very different types of bacteria, representing two distant branches of the bacterial kingdom. The researchers also looked at spores of the bacterium Bacillus cereus, which causes food poisoning and food spoilage. Bacillus spores can withstand boiling and cooking.

In all cases, the lasers killed more than 99.9% of the target organisms, reducing their numbers by more than 1,000 times.

Viruses and bacteria contain densely packed protein structures that can be excited by an ultrashort-pulse laser. The laser kills by causing these protein structures to vibrate until some of their molecular bonds break. The broken ends quickly reattach to whatever they can find, which in many cases is not what they had been attached to before. The result is a mess of incorrect linkages inside and between proteins, and that mess causes normal protein function in microorganisms to grind to a halt.

“We previously published a paper in which we showed that the laser power matters,” Tsen said. “At a certain laser power, we’re inactivating viruses. As you increase the power, you start inactivating bacteria. But it takes even higher power than that, and we’re talking orders of magnitude, to start killing human cells. So there is a therapeutic window where we can tune the laser parameters such that we can kill pathogens without affecting the human cells.”

Heat, radiation and chemicals such as bleach are effective at sterilizing objects, but most are too damaging to be used on people or biological products. By inactivating all kinds of bacteria and viruses without damaging cells, ultrashort-pulse lasers could provide a new approach to making blood products and other biological products safer.

“Anything derived from human or animal sources could be contaminated with pathogens,” Tsen said. “We screen all blood products before transfusing them to patients. The problem is that we have to know what we’re screening for. If a new blood-borne virus emerges, like HIV did in the ’70s and ’80s, it could get into the blood supply before we know it. Ultrashort-pulse lasers could be a way to make sure that our blood supply is clear of pathogens both known and unknown.”


Story Source:

Materials provided by Washington University School of Medicine. Original written by Tamara Bhandari. Note: Content may be edited for style and length.

Research – A Strong Evidence Outbreak of Salmonella enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

MDPI

Salmonellaa

Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA. The vast majority (72.4%) of the salmonellosis foodborne outbreaks reported in EU in 2019 were caused by Salmonella enteritidis, even if their total number due to this serovar decreased. In spring 2020, a foodborne outbreak of S. enteritidis occurred in the Marche region (Central Italy), involving 85 people. The common exposure source was a cheese, pecorino “primo sale”, produced with raw sheep milk. The cheese batches were produced by two local dairies, with a livestock production facility, also including a sheep farm, being part of one dairy. Bacteriological analysis of samples collected allowed the detection of S. enteritidis in animal faeces, environmental samples, raw-milk bulk tanks and milk taken from single animals. These data confirm that, despite the scarce scientific evidence, S. enteritidis can infect sheep and be shed into the animals’ milk. Hence, this is a real risk for public health when unpasteurized milk is used in production of such cheese. The present paper describes the results of the investigations conducted to clarify this outbreak. View Full-Text