Category Archives: Microbiological Risk Assessment

Norovirus – Increased hand sanitizer use blamed for rise in gastro outbreaks

New Atlas

Food Borne Illness - Norovirus -CDC Photo

A number of countries are reporting increasing rates of viral gastroenteritis over recent months, and experts suggest greater use of hand sanitizers, known to have little effect on pathogens such as norovirus, may be partly responsible.

New data released by health authorities in the Australian state of Victoria is reporting a four-fold increase in gastroenteritis outbreaks across childcare facilities over the first few months of 2021, compared to the five-year average. Other countries such as New Zealand and Taiwan have also reported spikes in norovirus outbreaks over recent months.

http://www.china.org.cn/world/Off_the_Wire/2021-04/28/content_77448785.htm

SYDNEY, April 28 (Xinhua) — Health authorities in Australia urged people to use soap and water rather than relying solely on hand sanitizers to ward off the norovirus.

The Food Safety Information Council (FSIC) made the suggestion on Wednesday following hundreds of outbreaks of the gastro virus around the nation in the past five months. Nearly 390 cases have been recorded this year in the state of Victoria, four times higher than average.

“Norovirus is highly contagious. A single infected person can easily spread it to many others, especially if they don’t wash their hands properly or prepare food or drink for others while they’re sick,” said FSIC chairwoman Cathy Moir.

She said not all viruses are the same and although hand sanitizers are very effective against reducing the spread of COVID-19, it has little effect on the spread of norovirus.

The FSIC suggested people to frequently wash their hands with soap and warm water for 20 seconds and drying for another 20 seconds to effectively remove norovirus.

The most important times to wash hands are after going to the toilet, vomiting, changing nappies, cleaning up vomit or faeces (poo) or attending to a sick person who has vomited, and before eating and preparing food.

The FSIC also suggested not to prepare food or drink for others if having gastro, and not to share plates, utensils or drink bottles with others.

Research – Prevalence and Epidemiology of Non-O157 Escherichia coli Serogroups O26, O103, O111, and O145 and Shiga Toxin Gene Carriage in Scottish Cattle, 2014–2015

ASM

ABSTRACT

Cattle are a reservoir for Shiga toxin-producing Escherichia coli (STEC), zoonotic pathogens that cause serious clinical disease. Scotland has a higher incidence of STEC infection in the human population than the European average. The aim of this study was to investigate the prevalence and epidemiology of non-O157 serogroups O26, O103, O111, and O145 and Shiga toxin gene carriage in Scottish cattle. Fecal samples (n = 2783) were collected from 110 herds in 2014 and 2015 and screened by real-time PCR. Herd-level prevalence (95% confidence interval [CI]) for O103, O26, and O145 was estimated as 0.71 (0.62, 0.79), 0.43 (0.34, 0.52), and 0.23 (0.16, 0.32), respectively. Only two herds were positive for O111. Shiga toxin prevalence was high in both herds and pats, particularly for stx2 (herd level: 0.99; 95% CI: 0.94, 1.0). O26 bacterial strains were isolated from 36 herds on culture. Fifteen herds yielded O26 stx-positive isolates that additionally harbored the intimin gene; six of these herds shed highly pathogenic stx2-positive strains. Multiple serogroups were detected in herds and pats, with only 25 herds negative for all serogroups. Despite overlap in detection, regional and seasonal effects were observed. Higher herd prevalence for O26, O103, and stx1 occurred in the South West, and this region was significant for stx2 at the pat level (P = 0.015). Significant seasonal variation was observed for O145 prevalence, with the highest prevalence in autumn (P = 0.032). Negative herds were associated with Central Scotland and winter. Herds positive for all serogroups were associated with autumn and larger herd size and were not housed at sampling.

IMPORTANCE Cattle are reservoirs for Shiga toxin-producing Escherichia coli (STEC), bacteria shed in animal feces. Humans are infected through consumption of contaminated food or water and by direct contact, resulting in serious disease and kidney failure in the most vulnerable. The contribution of non-O157 serogroups to STEC illness was underestimated for many years due to the lack of specific tests. Recently, non-O157 human cases have increased, with O26 STEC of particular note. It is therefore vital to investigate the level and composition of non-O157 in the cattle reservoir and to compare them historically and by the clinical situation. In this study, we found cattle prevalence high for toxin, as well as for O103 and O26 serogroups. Pathogenic O26 STEC were isolated from 14% of study herds, with toxin subtypes similar to those seen in Scottish clinical cases. This study highlights the current risk to public health from non-O157 STEC in Scottish cattle.

Norway -Monitoring program 2020 – Monitoring and control of Salmonella in live animals, fresh meat and eggs

Mattilsynet

Since 1995, the Norwegian Food Safety Authority has carried out monitoring programs for Salmonella in live animals (cattle, pigs and poultry), fresh meat and eggs. The program documents that the incidence is very low compared to most other countries.

What did we investigate? The aim of the program is to ensure that food-producing animals, fresh meat and eggs from Norwegian domestic animals are virtually free of salmonella. The program also documents the very favorable salmonella situation Norway has, which in turn provides a basis for salmonella guarantees, ie when importing certain animals and certain animal products, the shipment must be examined for salmonella with a negative result in the country of dispatch before it can be sent to Norway. In the program, samples have been taken in herds, in the slaughterhouses and in downsizing companies.
Period: All year
What were we looking for? The samples were tested for Salmonella.
What did we find? In the program for 2020, one positive sample was found among a total of 8,285 from poultry, one positive sample from pigs among 3,245 examined, three positive samples from cattle out of a total of 2,975 samples and four positive samples from a total of 8,690 taken from fresh meat in slaughterhouses and cutting plants. .

 

The full report can be read here

 

Singapore – NTUSingapore, Singapore Food Agency, and A*STAR launch Future Ready Food Safety Hub(FRESH)to build Singapore’s capabilities in food safety science

Click to access ntu-singapore-singapore-food-agency-and-a-star-launch-future-ready-food-safety-hub-(fresh)-to-build-singapore-s-capabilities-in-food-safety-science.pdf

Australia – Coles Supermarkets Australia Pty Ltd — Coles Tasmanian Smoked Salmon 150g

PSA

Photograph of Tasmanian Smoked Salmon 150g

Identifying features

Use by date
7 April 2023
Other
APN/EAN 9310645312729

What are the defects?

The recall is due to an incorrect Use By date. The product was incorrectly labelled with a Use By date of 07 April 2023, instead of 07 May 2021.

What are the hazards?

The food may cause illness if consumed after 07 May 2021.

What should consumers do?

Consumers should not consume the product beyond the correct Use By date of 07 May 2021. Consumers should return the product to the place of purchase for a full refund.

For further information, please contact Coles Supermarkets Australia Pty Ltd by phone on 1800 061 562 or via https://www.coles.com.au

Traders who sold this product

Coles Supermarkets in Tasmania, Victoria (excluding Mildura stores), Western Australia and Coles Online.

Where the product was sold
Online
Tasmania
Victoria
Western Australia
Dates available for sale
  • 9 April 2021 – 17 April 2021

Recall advertisements and supporting documentation

Coordinating agency

Food Standards Australia New Zealand is the coordinating agency for this recall.

Research – Survival of Salmonella and Shiga Toxin-producing Escherichia coli and Changes in Indigenous Microbiota During Fermentation of Kombucha Made from Home-brewing Kits

Journal of Food Protection

Survival and growth of Salmonella and Shiga toxin-producing Escherichia coli (STEC) in kombucha prepared from four brands of commercially available kombucha kits intended for use by home brewers were investigated. Changes in microbiota responsible for fermentation were also determined. An initial population of Salmonella (6.77 log CFU/mL) decreased to below the detection limit (0.30 log CFU/mL) within 10 d in kombucha prepared from two of the four test brands. Populations of 1.85 and 1.20 log CFU/mL were detected in two brands fermented for 14 d. An initial population of STEC (7.02 log CFU/mL) decreased to <0.30 log CFU/mL in two of the four brands within 14 d; 0.20 and 0.87 log CFU/mL were detected in kombucha prepared from the other two brands. Salmonella and STEC increased in populations within 1 d in three brands of base tea used to prepare kombucha, and were stable throughout 14 d of incubation. Both pathogens steadily declined in base tea prepared from one brand of kombucha kit. Inactivation of the pathogens occurred as the pH of kombuchas decreased, but a clear correlation between rates of inactivation and decrease in pH was not evident when comparing kombuchas prepared from the four kits. Growth and peak populations of mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria varied, depending on the kombucha kit brand. There was not strong evidence to correlate the behavior of Salmonella and STEC with any of these groups of indigenous microbiota. Results of this study show that the ability of Salmonella and STEC to survive in kombucha and base tea used to prepare kombucha is dependent on inherent differences in commercially available kombucha kits intended for use in home settings. Strict application of hygienic practices with the goal of preventing contamination with Salmonella or STEC is essential for reducing the risk of illness associated the consumption of kombucha.

Research – Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

MDPI

The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg−1 using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r2) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg−1 and root mean square of cross-validation (RMSECV) ≤ 6 mg kg−1 were achieved. Both models were optimal also in the validation stage, showing r2 values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg−1 and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts. View Full-Text

Research – Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on whole chia seeds (Salvia hispanica L.)

Journal of Food Protection

Intervention technologies for inactivating Salmonella in whole chia seeds are currently limited. The determination of the thermal inactivation kinetics of Salmonella o n chia seeds and selection of an appropriate nonpathogenic surrogate will provide a knowledge foundation for selecting and optimizing thermal pasteurization processes for chia seeds. In this study, chia seed samples from three separate production lots were inoculated with a five strain Salmonella cocktail or Enterococcus faecium NRRL-B2354 and equilibrated to 0.53 aw at room temperature (25 °C). After equilibration for at least three days, the inoculated seeds were subjected to isothermal treatments at 80, 85, or 90 °C. Samples were taken out at six timepoints and enumerated for survivors. Initial dilution of whole chia seeds was performed in a filter bag at a 1:30 ratio after it was shown to have similar recovery to grinding the seeds. Survivor data were fitted to consolidated models consisting of a primary model (log-linear or Weibull) and one secondary model (Bigelow). E. faecium exhibited higher thermal resistance than Salmonella , suggesting its suitability as a conservative nonpathogenic surrogate. The Weibull model was a better fit for the survivor data than the log-linear model for both bacteria due to its lower root mean square error and corrected Akaike’s Information Criterion values. Measurements of lipid oxidation and fatty acid content indicated a few statistically different values compared to the control samples, but the overall difference in magnitudes were relatively small. The thermal inactivation kinetics of Salmonella and E. faecium o n chia seeds as presented in this study can serve as a basis for developing thermal pasteurization processes for chia seeds.

Research – Relationship of growth conditions to desiccation tolerance of Salmonella enterica, Escherichia coli, and Listeria monocytogenes

Journal of Food Protection

Growth on solid media as sessile cells is believed to increase the desiccation tolerance of Salmonella enterica . However, the reasons behind increased resistance have not been well explored. In addition, the same effect has not been examined for other foodborne pathogens such as pathogenic Escherichia coli or Listeria monocytogenes . The purpose of this research was two-fold: first, to determine the role of oxygenation during growth on the desiccation resistance of S. enterica , E. coli , and L. monocytogenes , and second, to determine the effect of sessile versus planktonic growth on the desiccation resistance of these pathogens. Three different serotypes each of Salmonella , E. coli , and L. monocytogenes were cultured in trypticase soy broth with 0.6% yeast extract (TSBYE), with (aerobic) shaking or on TSBYE with agar (TSAYE) under either aerobic or anaerobic conditions and harvested in stationary phase. After adding cell suspensions to cellulose filter disks, pathogen survival was determined by enumeration at 0 and after drying for 24 h. Results showed statistical differences in harvested initial populations prior to drying (0 h). For Salmonella , a correlation was found between high initial population and greater survival on desiccation (p = 0.05). In addition, statistical differences (p ≤ 0.05) between survival based on growth type were identified. However, differences found were not the same for the three pathogens, or between their serotypes. In general, Salmonella and E. coli desiccation resistance followed the pattern of aerobic agar media ≥ liquid media ≥ anaerobic agar media. For L. monocytogenes serotypes, resistance to desiccation was not statistically different based on mode of growth. These results indicate growth on solid media under aerobic conditions is not always necessary for optimal desiccation survival but may be beneficial when the desiccation resistance of the test serotype is unknown.

USA – Illegal Raw Milk Butter seized in Michigan

Food Poison Journal

The Michigan Department of Agriculture and Rural Development (MDARD) today is advising consumers not to eat any raw milk products produced at a dairy farm owned by John Shetler, in Morley, Michigan. The production and sale of raw milk and raw milk products is a violation of the Manufacturing Milk Law, MCL 288.696(1), Grade A Dairy Law, MCL 288.538(1), and Food Law, MCL 289.6140(1). Additionally, the products were produced in a facility not licensed or inspected by the department.