Category Archives: Microbiological Risk Assessment

Germany – Hochwald apple spritzer returnable glass bottle 0.75 l with the best before 11.06.22 and Hochwald grape spritzer returnable glass bottle 0.75 l with the best before 11.08.22 – Secondary Fermentaition

Posted on October 28, 2021 by | Leave a comment

LMW

Warning type: Food
Date of first publication:

10/27/2021

Product name:

Hochwald apple spritzer returnable glass bottle 0.75 l with the best before 11.06.22 and Hochwald grape spritzer returnable glass bottle 0.75 l with the best before 11.08.22

Product pictures:

Image1.JPG

Press release

Manufacturer (distributor):

Hochwald Sprudel Schupp GmbH

Reason for warning:

As part of quality assurance, it was found that individual bottles undergo fermentation, which can lead to alcohol formation and the bottles to burst.

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Posted in Fermentation, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Yeasts

Kyrgyzstan – Food poisoning victims in Kyrgyzstan increase to 282

Posted on October 28, 2021 by | Leave a comment

News CN

BISHKEK, Oct. 27 (Xinhua) — The victims of food poisoning in a popular chain of cafes Pizza Empire in the capital of Kyrgyzstan have grown to 282, local media reported on Wednesday.

As of Wednesday morning, the total number of people who were poisoned in Pizza Empire chain of cafes reached 282, including 31 children, head of the food hygiene department of the Central State Sanitary and Epidemiological Service Makhamat Murzashev told Kabar News Agency.

He said that 60 of them receive inpatient care, and nine people were discharged from hospitals Tuesday.

“Also among the children, 18 were hospitalized. The condition of the hospitalized citizens is assessed as moderate and severe, but there is no one in the intensive care unit,” he added.

The first 12 victims of mass poisoning had asked for medical help on Oct. 23-24.

In the course of the epidemiological investigation, it was found that the victims had eaten rolls at Pizza Empire cafes located in four different parts of the city.

At the moment, all cafe chains are temporarily closed.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Research – SALMONELLA ENTERITIDIS AND TYPHIMURIUM: TWO MAJOR SEROTYPES RESPONSIBLE FOR HUMAN INFECTIONS

Posted on October 27, 2021 by | Leave a comment

Biomerieux

kswfoodworld salmonella

Salmonella enterica is a leading worldwide cause of foodborne human illnesses (WHO, 2015).

Salmonella isolates can be differentiated into serotypes according to the Kauffmann-White classification based on their flagellar (H) and somatic antigens (Grimont P. & Weill FX, 2007) or using genome-based serotyping approaches (Banerji S. et al ., 2020 ).

Among the> 2500 referenced serotypes (Ibrahim GM and Morin PM, 2018), Enteritidis and Typhimurium have proven to be both consistent contaminants along the food chain but more importantly as prominent isolates from diseases in humans (EFSA & ECDC, 2021).

These two serotypes are indeed particularly adapted to hostile environments such as farm animals or food industries’ environments and ultimately, human bodies. Their chromosomal or plasmid-borne virulence and regulatory factors often associated to antimicrobial resistance determinants (Cadel-six S. et al ., 2021) confer upon them striking fitness for survival and spread (Chen RA et al., 2019; Huang X. et al. al ., 2019; Guillén, S. et al ., 2021).

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

UK – Non-typhoidal Salmonella data 2010 to 2019August 2021National laboratory and outbreak data for residents of England

Posted on October 27, 2021 by | Leave a comment

UK Gov

Food Poisoning Salmonella

 
 

The main points of the 2019 report are:

  • the number of reported Salmonella cases in England decreased from 8,838 cases in 2018 to 8,398 cases in 2019, an decrease of 440 cases
  • from 2018 to 2019 there was an decrease in reports of Salmonella Enteritidis from 2,589 to 2,514 and a decrease in reports of Salmonella Typhimurium from 1,913 to 1,568 reported cases
  • the region that reported the highest number of Salmonella laboratory reports was London with 1,667 reports
  • the age group with the largest number of laboratory reports was children below the age of 10
  • October was the peak month for Salmonella reporting in 2019

Food Outbreaks in 2019

Salmonella Typhimurium – Rice

Salmonella Enteritidis – Eggs

Salmonella Mikawasima – Unknown

Salmonella Enteritidis – Mixed food

Salmonella Enterica -Unknown

Salmonella Bredeney- Pork meat

Salmonella Agona – Unknown

Salmonella Enteritidis – Eggs

Salmonella Enteritidis – Unknown

Salmonella Indiana – Chicken

Salmonella Enteritidis – Eggs

Salmonella Agona – Unknown

Salmonella Typhimurium – Lamb

Salmonella Enteritidis – Eggs

Salmonella Enteritidis – Eggs

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

Research – The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety

Posted on October 27, 2021 by | Leave a comment

MDPI

Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Research, Salmonella, Shigatoxin, STEC, STEC E.coli

Kyrgyzstan

Posted on October 26, 2021 by | Leave a comment

Kyrgyzstan – Mass food poisoning at Imperiya Pizzy: 179 patients registered

24KG

The number of people who applied for help to medical institutions in Bishkek and Chui region after getting food poisoning at Imperiya Pizzy chain cafes increased to 179 people. Press center of the Ministry of Health of Kyrgyzstan reported.

According to the ministry, 18 of the patients are children. «At least 50 people receive inpatient care. There are 13 people in the Railway Hospital, 12 people — in the City Children’s Clinical Hospital of Emergency Medicine, 24 — in the National Hospital, and 1 — in the General Medical Practice Center in Issyk-Ata,» the ministry said.

Their condition is assessed by doctors as stable. The rest of the patients were sent for outpatient treatment at their place of residence after the provision of medical care.

All the cafes of the chain have been closed for the period of the epidemic investigation. The Ministry of Health reported that in connection with the mass food poisoning in Bishkek, specialists from the Centers for State Sanitary and Epidemiological Surveillance will inspect foodservice outlets throughout the republic.

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

Research – New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry—A Review

Posted on October 26, 2021 by | Leave a comment

MDPI

Biofilms cause problems in the food industry due to their persistence and incompetent hygiene processing technologies. Interest in photodynamic inactivation (PDI) for combating biofilms has increased in recent years. This technique can induce microbial cell death, reduce cell attachment, ruin biofilm biomolecules and eradicate structured biofilms without inducing microbial resistance. This review addresses microbial challenges posed by biofilms in food environments and highlights the advantages of PDI in preventing and eradicating microbial biofilm communities. Current findings of the antibiofilm efficiencies of this technique are summarized. Additionally, emphasis is given to its potential mechanisms and factors capable of influencing biofilm communities, as well as promising hurdle strategies.

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Posted in Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, PDI, photodynamic inactivation, Research

India – College closed after suspected food poisoning

Posted on October 25, 2021 by | Leave a comment

The Hindu

The College of Veterinary and Animal Sciences, Pookode, under the Kerala Veterinary and Animal Sciences University was closed on Saturday following suspected food poisoning among students.

As many as 15 students and four cooks of the ladies hostel of the college showed symptoms of food poisoning on Friday morning and they were provided medical treatment, Koshy John, Dean of the college, told The Hindu. They were discharged later.

The hospital authorities asked college to super-chlorinate the water resources to the college and hostels. Hence, the college would remain closed till October 31 but, the classes for postgraduate students would continue as usual, Dr. John said

The health authorities had collected the water samples and the exact source of the poisoning could be ascertained only after the test results, he said.

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

Research – An assessment of the microbiological quality and safety of unpasteurised milk cheese for sale in England during 2019 – 2020

Posted on October 24, 2021 by | Leave a comment

Journal of Food Protection

Cheese made with unpasteurised milk has been associated with outbreaks of illness. However, there are limited data on the prevalence of shiga-toxin producing E. coli (STEC) in these products, and a lack of clarity over the significance of E. coli as general indicators of hygiene in raw milk cheeses. The aim of this study was to provide further data to address both of these issues as well as assessing the overall microbiological quality of raw milk cheeses available to consumers in England. A total of 629 samples of cheese were collected from retailers, catering premises and manufacturers throughout England. The majority (80%) were made using cow’s milk with 14% made from sheep’s milk and 5% from goat’s milk. Samples were from 18 different countries of origin, with the majority originating from either the UK (40%) or France (35%). When interpreted against EU microbiological criteria and UK guidance, 82% were considered to be of satisfactory microbiological quality, 5% were borderline and 12% were unsatisfactory. Four samples (0.6%) were potentially injurious to health due to the isolation of STEC from one, >10 4 cfu/g of coagulase positive staphylococci in two and >100 cfu/g of Listeria monocytogenes in the fourth sample. Indicator E. coli and Listeria species were detected more frequently in soft compared to hard cheese. Higher levels of indicator E. coli were significantly associated with a greater likelihood of detecting shiga toxin genes ( stx 1 and/or stx 2).

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Posted in 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, Raw Milk, raw milk cheese, Research, STEC, STEC E.coli, STX 1, STX 2

Research- Estimation of the Impact of Foodborne Salmonellosis on Consumer Well-Being in Hungary

Posted on October 24, 2021 by | Leave a comment

MDPI

In Hungary, salmonellosis is one of the most frequent foodborne illnesses. According to our estimation, based on a representative consumer survey with 1001 respondents, the annual number of salmonellosis cases exceeded 90,000, which was 18 times higher than the officially reported data. Salmonellosis infections impose significant direct and indirect costs to the health care system, to companies (as employers) and to households. This study focused on the cost to households by analysing well-being losses due to Salmonella infections, for which the WTP (willingness-to-pay) method was used. WTP measures the cost that an individual would pay to avoid an undesirable harm or health outcome. For estimating WTP, 456 respondents gave quantifiable answers. The average WTP to avoid salmonellosis was 86.3 EUR. Based on this data, the total consumer well-being loss could be estimated to be about 7.87 million EUR per year in Hungary. These results indicate that consumers’ well-being losses alone would necessitate further interventions for Salmonella reduction.

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