Category Archives: Microbiological Risk Assessment

USA – FDA – Investigations of Foodborne Illness Outbreaks

Posted on July 20, 2023 by | Leave a comment

FDA

What’s New

  • For the outbreak of E. coli O157:H7 (ref #1166), the case count has increased from 11 to 12.
  • For the outbreak of Cyclospora cayetanensis (ref #1163), the case count has increased from 112 to 118 cases.
  • For the outbreak of Cyclospora cayetanensis (ref #1159), the case count has increased from 38 to 43 cases. This incident now includes additional illnesses based on similarities in reported exposures.
  • For the outbreak of Salmonella Enteritidis (ref #1156) linked to raw cookie dough, the advisory was updated on July 13, 2023. The outbreak has ended and FDA’s investigation is closed.
  • For the investigation linked to Morel mushrooms (ref #1152), the advisory was updated on July 19, 2023. The outbreak has ended, and FDA’s investigation is closed.

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Posted in CORE Investigation Table, Cyclospora, Cyclosporiasis, Decontamination Microbial, E.coli O157, E.coli O157:H7, FDA, 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

Research -Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada

Posted on July 20, 2023 by | Leave a comment

Cambridge Org

Abstract

A Canadian outbreak investigation was initiated in January 2022 after a cluster of cases of Shiga-toxin-producing Escherichia coli (STEC) O157 was identified through whole genome sequencing (WGS). Exposure information was collected through case interviews. Traceback investigations were conducted, and samples from case homes, retail, and the manufacturer were tested for STEC O157. Fourteen cases were identified in two provinces in Western Canada, with isolates related by 0–5 whole genome multi-locus sequence typing allele differences. Symptom onset dates ranged from 11 December 2021 to 7 January 2022. The median age of cases was 29.5 (range 0–61); 64% were female. No hospitalisations or deaths were reported. Of 11 cases with information available on fermented vegetable exposures, 91% (10/11) reported consuming Kimchi Brand A during their exposure period. The traceback investigation identified Manufacturer A in Western Canada as the producer. One open and one closed sample of Kimchi Brand A tested positive for STEC O157, with isolates considered genetically related by WGS to the outbreak strain. Napa cabbage within the kimchi product was hypothesised as the most likely source of contamination. This paper summarises the investigation into this STEC O157 outbreak associated with kimchi, the first reported outside of East Asia.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, 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, STEC, STEC E.coli

Catalonia – Information on cases of botulism

Posted on July 19, 2023 by | Leave a comment

ACSA

4 cases of botulism have been confirmed and 2 probable with a common link of consumption in the previous days of packaged potato omelet purchased from different supermarkets. The cases have occurred in several autonomous communities.

The public health services of the communities and autonomous cities are informed to strengthen early detection in the event of the appearance of new cases with suspicion of botulism should they occur.

The Spanish Food Safety Agency (AESAN) has transferred all the available information to the contact points of the autonomous communities so that they can carry out the relevant investigations in relation to the products that could have been consumed in some of the cases.

In at least three of the confirmed cases and one of the probable ones, the company that makes the tortillas is the same. To date, no evidence has been established, neither in the products nor in the processes, that relate cause and effect. However, investigations are continuing with the collaboration of the production company.

Investigations are being carried out in relation to the possibility that there is any product on the market that is not safe or if there are deviations in the processes of production, distribution, storage or transport that justify the existence of this risk.

It is public knowledge that some distribution chain, applying the precautionary principle and in the face of the lack of certainties, has decided to withdraw from sale the products to which the epidemiological surveys have pointed, while waiting for the investigations to progress.

In any case, we want to remind consumers of the importance, especially at this time of year due to the heat, of preserving food products at the storage temperatures indicated on the labeling and following the instructions for use indicated by the manufacturers, already which guarantee the safety of products for which an expiration date is established.

The case of packaged potato tortillas is particularly important, as one can get the false impression that they are like canned foods, which have thermal stability, and keeping them unrefrigerated at the current room temperature can lead to health problems after consumption

When new information becomes available in relation to this matter, this news will be updated.

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

Research – Bacteriophages for the Targeted Control of Foodborne Pathogens

Posted on July 19, 2023 by | Leave a comment

MDPI

Abstract

Foodborne illness is exacerbated by novel and emerging pathotypes, persistent contamination, antimicrobial resistance, an ever-changing environment, and the complexity of food production systems. Sporadic and outbreak events of common foodborne pathogens like Shiga toxigenic E. coli (STEC), Salmonella, Campylobacter, and Listeria monocytogenes are increasingly identified. Methods of controlling human infections linked with food products are essential to improve food safety and public health and to avoid economic losses associated with contaminated food product recalls and litigations. Bacteriophages (phages) are an attractive additional weapon in the ongoing search for preventative measures to improve food safety and public health. However, like all other antimicrobial interventions that are being employed in food production systems, phages are not a panacea to all food safety challenges. Therefore, while phage-based biocontrol can be promising in combating foodborne pathogens, their antibacterial spectrum is generally narrower than most antibiotics. The emergence of phage-insensitive single-cell variants and the formulation of effective cocktails are some of the challenges faced by phage-based biocontrol methods. This review examines phage-based applications at critical control points in food production systems with an emphasis on when and where they can be successfully applied at production and processing levels. Shortcomings associated with phage-based control measures are outlined together with strategies that can be applied to improve phage utility for current and future applications in food safety.

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Posted in Bacteriophage, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, STEC, STEC E.coli

Japan sees rise in food poisoning from eating raw chicken

Posted on July 18, 2023 by | Leave a comment

The Mainichi

TOKYO — Japan’s health ministry is calling for caution amid an increase in food poisoning caused by Campylobacter, a form of bacteria found in raw and half-cooked chicken.

Food poisoning cases usually rise in Japan during the damp rainy season from late May to early July. This year, experts have expressed concern about a sudden rise due to the easing of coronavirus-related restrictions, which have brought more customers back to dining out.

Once infected with Campylobacter, commonly found in raw or not fully cooked meat dishes such as sashimi, Korean “yukhoe” and lightly seared “tataki,” the bacteria can cause stomach pain and diarrhea among other symptoms. Although usually not fatal, children and the elderly are at risk of developing serious illness. In addition, the bacteria can result in Guillain-Barre syndrome (GBS), which can bring about difficulty breathing and paralysis of the limbs and face.

Around 2,000 people are afflicted with food poisoning by Campylobacter annually. Some regions, such as Kagoshima Prefecture, where chicken sashimi is part of the local cuisine, have established strict hygiene standards for the consumption of raw chicken meat, but caution is needed as about 70% of cases occur at restaurants.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Cambodia – 20 people suffered from food poisoning after having a buffet at a Siem Reap restaurant

Posted on July 18, 2023 by | Leave a comment

Khmer Times

20 people have suffered from food poisoning, with at least three of them hospitalised after buffer breakfast.

The restaurant is identified as Srey Khouch Container, located in Siem Reap city.

The victims, who ate at the restaurant yesterday, accused the restaurant owner of serving them bad food and demanded compensation, but the owner denied it and instead claimed that the victims “were eating improperly”, leading to the illness.

As of this morning, the two parties are still trying to find a solution under the supervision of the local police.

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

Germany sounds E. coli and HUS alert after travel to Egypt

Posted on July 17, 2023 by | Leave a comment

Food Safety News

German public health officials have warned of a spike in cases of E. coli among travelers to Egypt.

Experts from the Robert Koch Institut (RKI) said they had also seen a rise in connected cases of hemolytic uremic syndrome (HUS). HUS is a severe complication associated with E. coli infections that causes kidney failure.

Since the beginning of 2023, 31 cases of E. coli and 10 of HUS in people who were likely infected while on holiday in Egypt have been reported.

A large proportion of patients – 12 E. coli cases and six HUS cases – were recorded in May and June. They had stayed in different hotels, mainly in Hurghada, which is also the most frequent travel spot in the country.

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Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology Blog, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli

Research – Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Posted on July 16, 2023 by | Leave a comment

MDPI

Abstract

This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang–Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621–1.190 days; controls: 0.796–0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day−1; corresponding controls: 1.421 and 0.806 ln CFU/g day−1), while lemon balm showed no impact (p > 0.05). The Huang–Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560–1.705 ln CFU/g day−1) and LAB of cheeses with CSC (0.979–1.198 ln CFU/g day−1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.

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Posted in Bacterial Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, lactic acid bacteria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Staphylococcal Toxin, Staphylococcus aureus, Toxin

Research – Efficacy of Power Ultrasound-Based Hurdle Technology on the Reduction of Bacterial Pathogens on Fresh Produce

Posted on July 15, 2023 by | Leave a comment

MDPI

Abstract

Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods. This study investigated the reduction of Listeria monocytogenes and Salmonella Newport on grape tomato, romaine lettuce, and spinach washed with water, chlorine, or peroxyacetic acid alone or in combination with 25 or 40 kHz power ultrasound for 1, 2, or 5 min. Produce items were inoculated with either pathogen at 10 log CFU/g, dried for 2 h, and treated. Combined treatment of ultrasound and sanitizers resulted in 1.44–3.99 log CFU/g reduction of L. monocytogenes and 1.35–3.62 log CFU/g reduction of S. Newport, with significantly higher reductions observed on grape tomato. Synergistic effects were achieved with the hurdle treatment of power ultrasound coupled with the chemical sanitizers when compared to the single treatments; an additional 0.48–1.40 log CFU/g reduction of S. Newport was obtained with the addition of power ultrasound on grape tomato. In general, no significant differences were observed in pathogen reductions between the ultrasound frequencies, the sanitizers, or the treatment lengths. Results from this study suggest that incorporation of power ultrasound into the current washing procedure may be beneficial for the reduction, but not elimination, of bacterial pathogens on certain produce items, including tomatoes.

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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, Ultrasound

Norovirus outbreaks surging on cruise ships this year

Posted on July 14, 2023 by | Leave a comment

CBS News

Food Borne Illness - Norovirus -CDC Photo

Norovirus outbreaks spiked on cruise ships this year, with data showing more outbreaks happened between January and June than over the course of any other full calendar year in the last decade. Thirteen norovirus outbreaks have been reported on cruises so far in 2023, according to the U.S. Centers for Disease Control and Prevention, which keeps a record of annual case counts dating back to 1994.

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Posted in cruise ship, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus