Category Archives: Microbiological Risk Assessment

USA – Pet Food – ST. JOHN CREAMERY VOLUNTARILY RECALLS RETAIL RAW GOAT PET MILK BECAUSE OF POSSIBLE HEALTH RISK – Listeria monocytogenes

Posted on November 4, 2021 by | Leave a comment

AGR

October 28, 2021—St. John Creamery of Stanwood, WA is voluntarily recalling retail raw goat milk treat for dogs and cats because it may be contaminated with Listeria monocytogenes (L. mono) that can cause serious illness.
Pets with L. mono infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans.
L. mono may cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, a listeria infection can cause miscarriages and stillbirths among pregnant women.
Anyone experiencing these symptoms after handling the affected product or interacting with a pet that has consumed the affected product should immediately contact a health care provider. If your pet has consumed the affected product and has these symptoms, please contact your veterinarian. At this time, there are no known illnesses associated with the recalled product. The recall was initiated after routine sampling conducted by the Washington State Department of Agriculture (WSDA) Animal Feed Program revealed the presence of L. mono in retail raw goat pet milk dated 080722 (August 7), 090322 (September 3), and 091522 (September 15). St. John Creamery and WSDA have worked jointly to address the source of the problem. St. John Creamery retail raw goat pet milk displaying Best By dates of July 2022 (07##22) through October 2022 (10##22)has been recalled. The recalled product, which was bottled in half-gallon, one-quart and one-pint containers, was sold
at retail stores in Western Washington.

Leave a comment

Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Pet Food, Pet Food Testing, Raw Milk

USA Research – Worst Foodborne Illness Outbreaks in Recent U.S. History

Posted on November 4, 2021 by | Leave a comment

Healthline

Foodborne illness, or food poisoning, affects about one in six Trusted Source Americans every year. The Centers for Disease Control and Prevention (CDC)Trusted Source estimates that of these cases, there are 128,000 hospitalizations and 3,000 deaths annually.

You can get food poisoning when your food carries dangerous germs or toxins. Salmonella is the most common known cause of hospitalization due to food poisoning in the United States with over 19,000 cases per year Trusted Source.

This pathogen, along with others, can get into your food through:

  • improper food handling
  • unsafe practices on farms
  • contamination during manufacturing or distributing
  • contamination in stores

Read about the biggest foodborne outbreaks in recent U.S. history, and learn how to recognize food poisoning and protect yourself from it.

Leave a comment

Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research

Saudi Arabia – 58 hospitalised for food poisoning

Posted on November 3, 2021 by | Leave a comment

Gulf News

Some 58 people were hospitalised for showing symptoms of food poisoning after eating at a restaurant in south-western Saudi Arabia, a local newspaper reported.

The victims were taken to a hospital in the governorate of Sabya in the border region of Jazan, Okaz added, citing a hospital official.

“Until now, 58 cases have reached the hospital. They have been treated and 50 of them have been discharged,” director of Sabya General Hospital, Dr Abdu Jafari, said.

“There are initial indications that the number will rise in the coming hours for suffering poisoning after having meals at a local restaurant,” he added.

The victims suffered from vomiting and diarrhoea, the official said.

Leave a comment

Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Poisoning

Ireland – WARNING: Boil Water Notice issued to protect 4,000 people in Carrick-on-Suir – Cryptosporidium

Posted on November 3, 2021 by | Leave a comment

Tipperary Live

Irish Water and Tipperary County Council have issued a Boil Water Notice for households, businesses and other customers supplied by the Carrick-on-Suir (Lingaun) Public Water Supply following the detection of cryptosporidium in the water supply.

The Boil Water Notice, announced this evening, was imposed to protect approximately 4,000 people served by this water supply following advice received from the Health Service Executive and it will .

Vulnerable customers who have concerns can contact our customer care team on 1800 278 278.

For customers who wish to check if their property is on the Boil Water Notice themselves, please go to the following link on the Irish Water website: https://www.water.ie/?map= supply-and-service-updates, enter the property’s Eircode and you will then see if your property is on the Boil Water Notice.

Water must be boiled for:

Drinking;
Drinks made with water;
Preparation of salads and similar foods, which are not cooked prior to eating;
Brushing of teeth;
Making of ice – discard ice cubes in fridges and freezers and filtered water in fridges. Make ice from cooled boiled water.
What actions should be taken:

Use water prepared for drinking when preparing foods that will not be cooked (e.g. washing salads);
Water can be used for personal hygiene, bathing and flushing of toilets but not for brushing teeth or gargling;
Boil water by bringing to a vigorous, rolling boil (e.g. with an automatic kettle) and allow to cool. Cover and store in a refrigerator or cold place. Water from the hot tap is not safe to drink. Domestic water filters will not render water safe to drink;
Caution should be taken when bathing children to ensure that they do not swallow the bathing water;
Prepare infant feeds with water that has been brought to the boil once and cooled. Do not use water that has been re-boiled several times. If bottled water is used for the preparation of infant feeds it should be boiled once and cooled. If you are using bottled water for preparing baby food, be aware that some natural mineral water may have high sodium content. The legal limit for sodium in drinking water is 200mg per litre. Check the label on the bottled water to make sure the sodium or `Na’ is not greater than 200mg per litre. If it is, then it is advisable to use a different type of bottled water. If no other water is available, then use this water for as short a time as possible. It is important to keep babies hydrated.
Great care should be taken with boiled water to avoid burns and scalds as accidents can easily happen, especially with children.

Updates will be available on our Water Supply Updates section on water.ie including a map of the affected area, on Twitter @IWCare and via our customer care helpline, open 24/7 on 1800 278 278. Customers are advised to set their location on water.ie to view updates specific to their water supply. Further information in relation to the boil water notice is available from https://www.water.ie/water- supply/water-quality/boil- water-notice/

Irish Water continues to work at this time with our Local Authority partners, contractors and others to safeguard the health and well-being of both staff and the public and to ensure the continuity of critical drinking water and wastewater services. Irish Water would like to remind people to follow the HSE COVID-19 advice and ensure frequent handwashing.

Leave a comment

Posted in Boil Water Notice, Contaminated water, Cryptosporidiosis, Cryptosporidium, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Water, water microbiology, Water Safety

Information – Spain – Omelette, yes. Salmonella, no

Posted on November 2, 2021 by | Leave a comment

asca

Salmonella is a bacterium that causes one of the most common foodborne diseases: salmonellosis. In food it is found mainly in eggs and in raw pork and chicken. It can be spread to people through foods that contain Salmonella .

According to epidemiological data, salmonella causes a third of the food poisoning that occurs in Catalonia.

Thanks to the control measures applied at all stages of the food chain, from primary production until the food reaches the consumer, the number of salmonella cases and outbreaks in Catalonia has been considerably reduced.

Another essential element for the prevention of human salmonellosis is the improvement in food preparation practices in restaurants and at home.

Scientific knowledge supports that cooking is the only way to eliminate salmonella:

  • Food containing eggs must be cooked to a temperature that reaches 75 ° C in the center of the product.
  • The tortillas have to be well curdled.
  • Roasts of meat and chicken have to reach 75 ° C in the center of the piece. Make sure the juices are clear and not pink.

Click to access EFSA_Salmonela-no.pdf

Leave a comment

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

Research – When the E. coli hits the fan! Evaluating the risks of dust-associated produce cross-contamination

Posted on November 2, 2021 by | Leave a comment

CPS

Dust represents an understudied vehicle for microbial dispersal and produce contamination by pathogens. Dust deposition onto crops during cultivation is inevitable as plant surfaces serve as a major aerosol sink and dust can serve as a vehicle for bacteria. Wind-driven distribution of dust in agricultural environments can also impact food safety when the sources of dust include particles from natural and human-related reservoirs of pathogens. While the populations of enteric pathogens in water is frequently determined and the microbiological quality of soils are monitored, the evaluation of dust and soil-borne particulates is rarely conducted. This study proposes the following: 1). To evaluate the role of dust in transferring foodborne pathogens to produce surfaces grown in eastern and western regions of the US, 2). To determine the role of humidity in the deposition of dust on produce and the survival of pathogens in dust, and 3). To test dust particulates from animal operations in both regions for the presence of biomarkers indicative of fecal contamination and potentially the presence of pathogens. This study will enhance our understanding of pathogen transport from feces into and through produce fields and will quantify the risk associated with contamination from dust under varying environmental/atmospheric conditions.

Technical Abstract

Dust, broadly defined as fine particulate matter resulting from wind erosion on land surfaces and suspended in the air, is an inseparable component of the atmosphere. Dust represents an understudied vehicle for microbial dispersal in agricultural environments and produce contamination by microorganisms pathogenic to humans. Dust not only affects biological processes in plants, such as stomatal gas exchange, but also the plant surface microbiome. Dust deposition onto crops during field cultivation is inevitable as plant surfaces serve as a major aerosol sink. Studies have indicated that dust can serve as a vehicle for bacteria. Wind-driven distribution of dust in agricultural environments could also impact food safety when the sources of dust include particles from natural (soil, decaying vegetation, feral/wild animal droppings) and human-related (manure-amended soils, silage, municipal sewage-based biosolids, composting, and animal production facilities) reservoirs of human pathogens. While the populations of enteric pathogens in water is frequently determined through periodic testing as recommended by the Food Safety Modernization Act (FSMA) and the microbiological quality of soils are monitored, the evaluation of dust and soil borne particulates is rarely carried out. This study proposes the following: 1). To evaluate the role of dust in transferring foodborne pathogens to the surfaces of produce commodities specific to the eastern and western agricultural regions of the United States, 2). To determine the role of humidity in the deposition of dust on produce and the survival of foodborne pathogens in dust particulates, and 3). To test dust particulates from animal operations in Georgia and Arizona for the presence of biomarkers indicative of fecal contamination and the presence of enteric pathogens. This project will enhance our understanding of pathogen transport from feces into and through produce fields and will quantify the risk associated with contamination from dust under varying environmental and atmospheric conditions.

Click to access BRIGHT_FINAL.pdf

Leave a comment

Posted in Decontamination Microbial, E.coli, food contamination, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiome, Research, Uncategorized

Research – Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Posted on November 1, 2021 by | Leave a comment

MDPI

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications. View Full-Text

Leave a comment

Posted in 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

Egypt – Over 30 Russian tourists suffer food poisoning in Hurghada hotel

Posted on November 1, 2021 by | Leave a comment

Egypt Indpendent

The Russian Consul General in Hurghada, Viktor Voropaev said that 31 Russian tourists have suffered food poisoning during their stay in a hotel in Hurghada.

In statements to Al-Masry Al-Youm, Voropaev said that the health condition of the tourists is stable and they will be allowed to leave the hospital later on Sunday.

He added that he is closely following up the situation with health authorities and tourism companies to monitor medical care provided in the hospital.

The Russian consul confirmed that the tourists suffering from food poisoning will be transferred to an alternative hotel upon their discharge from the hospital.

Leave a comment

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

USA – 5 E. Coli cases confirmed from the Georgia National Fair

Posted on November 1, 2021 by | Leave a comment

41NBC

Five children have been diagnosed with E. Coli connected to the fair. Georgia Department of Public Health says it’s trying to figure out the source of where the bacteria came from.

“Our epidemiologists immediately started looking through our syndromic surveillance, which is just a database that medical providers just dump information into, and you can query certain symptoms,” said Carle Coley, an Environmental Health Director with Georgia DPH. “Once they began to query those symptoms, within 30 minutes we were able to find other cases across the state.”

Georgia DPH put out a survey Thursday and has received 800 responses so far. The investigation should only take a few weeks if it continues to get responses to their survey.

Even if you did not get sick after the fair, DPH is asking you to fill out their survey here: https://sendss.state.ga.us/sendss/!dynamicsurvey.surveypublicprompt?pQATemplateId=14259.

Leave a comment

Posted in E.coli, food bourne outbreak, Food Micro Blog, Food Microbiology Blog, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, STEC, STEC E.coli

Research – Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

Posted on October 31, 2021 by | Leave a comment

MDPI

The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.

Leave a comment

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