Category Archives: Microbiological Risk Assessment

Research – Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity

Posted on July 23, 2023 by | Leave a comment

MDPI

Abstract

Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular “Modified Atmosphere Packaging” (MAP), on the physicochemical characteristics and food safety of two seaweed species, “laver” (Porphyra umbilicalis) and “sea-lettuce” (Ulva lactuca), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for P. umbilicalis treated under modified and vacuum atmospheres, and U. lactuca exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC–TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of U. lactuca compared to P. umbilicalis with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed.

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

Research – The brink of a phage paradigm shift in the EU?

Posted on July 22, 2023 by | Leave a comment

Poultry World

We might be on the brink of a phage paradigm shift in the European Union. This was the view of various experts during an online webinar on 11 July organised by PhageEU, a coalition of stakeholders representing phages in industry, the scientific community and civil society.

A feed additive based on phage technology could be authorised by the European Commission in the near future, they agreed, adding that this would be a template for the development of ground-breaking phage products in poultry and other food-producing animals.

The webinar was an opportunity to discuss technical challenges to designing bacteriophage products, the regulatory hurdles in Europe for this new product category as well as to analyse the recent political debate in the EU institutions and the future outlook.

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Posted in Bacteriophage, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Phage

Research – Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage

Posted on July 22, 2023 by | Leave a comment

MDPI

Abstract

This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm2) and nisin (50–200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm2 and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R2), particularly for E. coli. UV and NS showed insignificant effects (p > 0.05) on pH, TSS, and TA values compared with pasteurization. However, there were notable differences observed in color analysis, total phenolic compound, total flavonoid content, vitamin C, carotenoid content, and antioxidant activity using DPPH and FRAP assays. The optimized UV + NS samples were subjected to refrigerated storage for 21 days. The results revealed that during the entire storage period, the pH values and the TSS values slightly decreased, and the TA values increased in the treated samples. The UV + NS treatment insignificantly impacted the color properties. The total phenolic, total flavonoid, and carotenoid contents, and vitamin C decreased over time for all sample treatments, whereas the antioxidant properties exhibited varying outcomes, compared with an untreated control and pasteurization. Therefore, UV radiation and nisin (UV-149.76 J/cm2 + NS-200 ppm) in combination could serve as a viable alternative to traditional heat pasteurization of fruit juice during cold storage.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Nisin, UV Microbiology, UV-C

Research – Irish survey highlights barbecue food safety risks

Posted on July 21, 2023 by | Leave a comment

Food Safety News

Almost half of respondents to a survey in Northern Ireland have been served raw or undercooked meat at a barbecue.

The poll revealed 45 percent of barbecue-goers in summer were given items such as burgers, chicken and sausages but left them untouched because of the risk of food poisoning.

Safefood conducted the survey of 300 adults across Northern Ireland to shed light on barbecue cooking habits. The group safefood promotes food safety and nutrition in Northern Ireland and the Republic of Ireland.

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

Denmark – Record number of finds of diarrhea-causing parasite in humans – Cryptosporidium

Posted on July 21, 2023 by | Leave a comment

SSI

water contamination

Around 800 Danes were diagnosed last year as being infected with a small single-celled intestinal parasite, Cryptosporidium, which can cause severe diarrhoea, abdominal pain, exhaustion and possibly nausea.

The many cases are a significant increase compared to previous years. The reason for the many new findings is probably primarily due to the introduction of more systematic analyzes of faecal samples at the clinical microbiology departments at the hospitals in Slagelse, Odense, Herlev and Aalborg.

“Cryptosporidium thus appears to be much more common in the population than we previously assumed. And this means that we have a diverse population of parasites whose sources and routes of infection are currently poorly understood. It is not a notifiable disease, but we follow the development through the samples that we receive,” says Rune Stensvold, senior researcher, Dept. Bacteria, parasites and fungi, Statens Serum Institut.

If you get sick from Crytosporidiosis it can last for a few weeks, but usually goes away on its own eventually, and is generally harmless.

In the past, sources of infection have been found among calves, but humans can also be infected via rodents. There are no vaccines against the parasite.

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Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, water microbiology, Water Safety

Catalonia – More information on botulism cases

Posted on July 21, 2023 by | Leave a comment

ACSA

Information on botulism cases is expanded. There are 5 confirmed cases and 2 possible with the common link of consumption in the previous days of packaged potato tortilla.

The Palacios Alimentación Business Group has issued a statement in which it informs of the voluntary withdrawal, as a precaution, from the shelves of the points of sale of the fresh packaged potato tortilla produced in the Mudrian factory, and of the temporary stoppage of its manufacture.

Although up to now it has not been possible to establish evidence, neither in the products nor in the processes, that relates cause and effect, the Palacios group asks all those people who have purchased any of these products (Palacios, Chef Select, Auchan, Eroski, Unide, Consum, DIA, the potato tortilla with onion ESSENTIALS 600 g. from Ametller (see statement from Ametller Origin), Condis, El Corte Inglés, Carrefour, Alipende, IFA i Rikissimo Group) refrain from consuming it and proceed to return it at the point of sale.

The Spanish Agency for Food Safety and Nutrition (AESAN) has transferred this information to the autonomous communities and cities, through the Coordinated System for Rapid Information Exchange (SCIRI) in order to verify the withdrawal of affected products from marketing channels.

When additional information is available, it will be updated.

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Posted in Clostridium, Clostridium botulinum, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

France – Various Sausage Products – Defective casing, leading to the development of mold on the casing and possible contamination of the sausage contained inside the casing.

Posted on July 21, 2023 by | Leave a comment

Gov france

Ham Sausage 250g – Defective casing, leading to the development of mold on the casing and possible contamination of the sausage contained inside the casing

Gov france

Ham sausage – Due to a sealing problem with the artificial casing of one of our suppliers, we are recalling the products concerned.

Gov france

Lyon sausage 250g – Defective casing, leading to the development of mold on the casing and possible contamination of the sausage contained inside the casing

Gov france

Ham sausage – Defective casing, causing possible contamination of the sausage contained inside the casing

Gov france

Lyon sausage – Defective casing, causing possible contamination of the sausage contained inside the casing

Gov france

Superior ham sausage 250g – Defective casing, leading to the development of mold on the casing and possible contamination of the sausage contained inside the casing.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, mold, Mould/Mold

RASFF Alerts – Animal Feed – Salmonella – Dog Chews – Soybean Meal – Sunflower Seed Meal

Posted on July 21, 2023 by | Leave a comment

RASFF

Salmonella in dried dog chews from Germany in Austria

RASFF

Salmonella spp in soybean meal from Brazil in Hungary and Romania

RASFF

Salmonella Mbandaka in sunflower seed meal pellets from Argentina in Belgium, France and the Netherlands

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Decontamination Microbial, dog chews, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing, RASFF, Salmonella Dog Food, Uncategorized

USA – CDC – Cyclosporiasis Illnesses in the United States, 2023

Posted on July 20, 2023 by | Leave a comment

CDC

CDC, along with state and federal health and regulatory officials, monitor cases of cyclosporiasis acquired in the United States in the spring and summer months to detect outbreaks linked to a common food source. Cyclosporiasis is a diarrheal illness caused by a parasite called Cyclospora cayetanensis.

Fast Facts

  • Illnesses: 581
  • Hospitalizations: 55
  • Deaths: 0
  • States reporting cases: 31
  • Investigation status: Active (first posted on May 25, 2023)

Cyclosporiasis illnesses are reported year-round in the United States. However, during the spring and summer months there is often an increase in cyclosporiasis acquired in the United States. The exact timing and duration of these seasonal increases in cyclosporiasis can vary, but reports tend to increase starting in May. This year, cases were reported starting in April. It is too soon to tell if this timing indicates a change in the seasonality of cyclosporiasis in the United States.

In previous years, the reported number of cases peaked between June and July, although cases can be reported as late as September. The number of infections or hospitalizations and the number of identified outbreaks linked to a common source also vary from season to season.

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Posted in CDC, 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

USA – 10 in Washington, California, Oregon and Hawaii linked to Hepatitis A tainted Strawberries

Posted on July 20, 2023 by | Leave a comment

Food Poison Journal

CDC, state public health and regulatory officials, and the U.S. Food and Drug Administration are investigating an outbreak of hepatitis A linked to frozen organic strawberries imported from certain farms located in Baja California, Mexico, by a common supplier. Frozen organic strawberries may be sold to a variety of retailers under multiple brand labels. Traceback and epidemiological investigations show that people with outbreak-associated cases purchased the same retail brand of frozen organic strawberries prior to becoming ill.

As of July 18, 2023, a total of 10 outbreak-associated cases of hepatitis A have been reported from 4 states.

Illnesses started on dates ranging from November 24, 2022, to June 4, 2023. Ill people range in age from 38 to 64 years, with a median age of 56.5 years. Thirty percent of ill people are female. Of 10 people with available information, 4 (40%) have been hospitalized. No deaths have been reported.

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