Category Archives: Microbiological Risk Assessment

Research -Holistic Strategies to Control Salmonella Infantis: An Emerging Challenge in the European Broiler Sector

Posted on July 11, 2023 by | Leave a comment

MDPI

Abstract

Salmonella spp. has been globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products. Salmonella Enteritidis, S. Typhimurium, and its monophasic variant are the main serovars responsible for human disease. However, a serovar known as S. Infantis has emerged as the fourth most prevalent serovar associated with human disease. A total of 95% of isolated S. Infantis serovars originate from broilers and their derived products. This serovar is strongly associated with an elevated antimicrobial (AMR) and multidrug resistance, a resistance to disinfectants, an increased tolerance to environmental mercury, a heightened virulence, and an enhanced ability to form biofilms and attach to host cells. Furthermore, this serovar harbors genes that confer resistance to colistin, a last-resort antibiotic in human medicine, and it has the potential to acquire additional transferable AMR against other critically important antimicrobials, posing a new and significant challenge to global public health. This review provides an overview of the current status of the S. Infantis serovar in the poultry sector, focusing on its key virulence factors, including its virulence genes, antimicrobial resistance, and biofilm formation. Additionally, novel holistic strategies for controlling S. Infantis along the entire food chain are presented in this review.

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Posted in antimicrobial resistance, Antimicrobials, 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, Salmonella, Salmonella in Chicken

Nine Kano pilgrims had food poisoning in Saudi Arabia – NAHCON

Posted on July 11, 2023 by | Leave a comment

Premium Times Nigeria

The National Hajj Commission of Nigeria (NAHCON) said at least nine pilgrims from Kano had food poisoning in Saudi Arabia.

NAHCON said contrary to reports that there was a cholera outbreak among pilgrims from Kano, nine pilgrims had diarrhoea after eating unhygienic delicacies from local food vendors in Mecca.

“A temporary surveillance clinic was opened at the affected house when about nine pilgrims suffered from mostly diarrhoea which medical checks and investigations confirmed to be food poison from a local delicacy.

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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

Research – Identification of genetic variations related to pathogenicity by whole genome sequencing of Listeria monocytogenes SMFM2019-FV16 isolated from enoki mushroom

Posted on July 11, 2023 by | Leave a comment

Wiley Online

Abstract

In this study, the characteristics of Listeria monocytogenes isolated from enoki mushroom (Flammulina velutipes) collected from May to July 2019 were analyzed. The isolates were analyzed for strain characteristics, hemolysis, antibiotic resistance, heat resistance, and virulence genes (inlA, inlB, actA, plcB, and hlyA) were analyzed, and whole genome sequencing (WGS) analysis was performed for the strain with the highest risk. Seven isolates were obtained from some enoki mushroom samples. All isolates were β-hemolytic and had virulence genes. Antibiotic resistance test showed multi-drug resistance in L. monocytogenes strain SMFM2019-FV15 and SMFM2019-FV16. L. monocytogenes SMFM2019-FV16 showed higher heat resistance than the other isolates. According to the results L. monocytogenes SMFM2019-FV16 was selected as the strain with the highest risk. WGS for L. monocytogenes SMFM2019-FV16 showed that it had 14 antibiotic resistance genes and 43 virulence genes, and 35 single nucleotide variants in the 43 virulence genes were observed. These results indicate that these genetic variations might be related to the high risk of L. monocytogenes SMFM2019-FV16.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Research – Breakthrough peptide research to combat bacterial biofilms

Posted on July 11, 2023 by | Leave a comment

Science Daily

Researchers have developed peptides that can help combat bacteria growing in biofilms, which occur in up to 80% of human infections. The team of researchers have developed antimicrobial peptides that can target the harmful bacteria growing in biofilms.

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Posted in Biofilm, 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

UK – e-Bug

Posted on July 10, 2023 by | Leave a comment

UKSHA

Evidence-based teaching resources

Use e-Bug lesson plans to teach about hygiene, microbes, vaccinations, and antimicrobial resistance from ages 3-16. The lesson plans are developed in collaboration with teachers and scientists, and are accredited by The Association for Science Education.

The descriptive transcript for the video is available here.

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Posted in 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

USA – Secret 2022 Cyclospora Outbreak in Florida Sickened 161

Posted on July 10, 2023 by | Leave a comment

Food Poisoning Bulletin

In the Center for Disease Control’s weekly Morbidity and Mortality Weekly Report (MMWR) for the week of July 7, 2023, a cyclospora outbreak “partially attributable” to a Caesar salad kit was revealed. This secret 2022 cyclospora outbreak sickened at least 161 people in the state of Florida.

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Posted in Cyclospora, Cyclosporiasis, Decontamination Microbial, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Research – Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

Posted on July 9, 2023 by | Leave a comment

MDPI

Abstract

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

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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, Salmonella, Salmonella in Chicken

Research – Salmonella (non-typhoidal)

Posted on July 9, 2023 by | Leave a comment

WHO

Key facts

  • Salmonella is 1 of 4 key global causes of diarrhoeal diseases.
  • Most cases of salmonellosis are mild; however, sometimes it can be life-threatening. The severity of the disease depends on host factors and the serotype of Salmonella.
  • Antimicrobial resistance is a global public health concern and Salmonella is one of the microorganisms in which some resistant serotypes have emerged, affecting the food chain.
  • Basic food hygiene practices, such as “cook thoroughly”, are recommended as a preventive measure against salmonellosis.

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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, Salmonella

Research – Current Advances in Cheese Microbiology

Posted on July 9, 2023 by | Leave a comment

MDPI

Cheese is a complex microbial ecosystem containing microorganisms that are either deliberately added or that enter milk, curd or cheese as contaminants. From a technological point of view, the microbiota of cheese could be classified according to the following scheme [1,2]: (i) (primary) starter cultures, composed of lactic acid bacteria (LAB) that “start” fermentation and, consequently, the acidification of milk and curd; (ii) (secondary) adjunct cultures, comprising different species of bacteria, yeasts and molds, which are intentionally added to the milk, the curd, the surface of the cheese or the interior of the previously punctured mass in the manufacture of blue cheeses, with the aim of participating in cheese ripening and the development of sensory characteristics; and (iii) (secondary) adventitious microbiota, made up of microorganisms that spontaneously contaminate milk or cheese at any of the production stages and that contribute, similarly to adjunct cultures, to the development of the characteristic appearance, texture and flavor of the different cheese varieties, yet which are occasionally responsible for defects and off-flavors.
Cheeses made from raw milk (especially from sheep or goats, or from cattle reared using extensive methods) are generally assumed to have a more intense and rich flavor than cheeses made from pasteurized or microfiltered milk. The native microbiota present in raw milk seems to be primarily responsible for the typical sensory properties and flavor development of these products. Nevertheless, it must be taken into account that the microbial diversity of raw milk (particularly raw cow’s milk) has been seriously threatened in industrialized countries as a consequence of the implementation of strict hygienic conditions on farms and during milking, as well as when stored at low temperatures. In certain current productions of traditional raw cow’s milk cheeses, the presence of adventitious bacteria such as enterococci has decreased dramatically compared to those analyzed several decades ago, and some flavor attributes are most likely being lost [3].
In order to control cheese ripening, the first and most focused approach would lie in the isolation and selection of autochthonous microbial cultures, returning them to cheesemakers for the production of the different cheese varieties. This choice would allow for the partial restoration of the flavor in productions where the use of raw milk is restricted, or where raw milk has undergone an improvement in its microbiological quality and a consequent modification of its “traditional” microbiota. The use of selected adjunct microbial cultures may enhance the typicality of the Protected Designation of Origin (PDO) cheeses, resulting in a closer sensory quality to that of traditional products [4].

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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, Raw Milk, raw milk cheese

Research – Growth Kinetics of Listeria monocytogenes and Salmonella enterica on Dehydrated Vegetables during Rehydration and Subsequent Storage

Posted on July 8, 2023 by | Leave a comment

MDPI

Abstract

Dehydrated vegetables have low water activities and do not support the proliferation of pathogenic bacteria. Once rehydrated, vegetables can be incorporated into other foods or held for later use. The aim of this study was to examine the survival and proliferation of Listeria monocytogenes and Salmonella enterica on dehydrated vegetables during rehydration and subsequent storage. Carrots, corn, onion, bell peppers, and potatoes were heat dehydrated, inoculated at 4 log CFU/g, and rehydrated at either 5 or 25 °C for 24 h. Following rehydration, vegetables were stored at 5, 10, or 25 °C for 7 d. Both L. monocytogenes and S. enterica survived on all vegetables under all conditions examined. After 24 h of rehydration at 5 °C, pathogen populations on the vegetables were generally <1.70 log CFU/g, whereas rehydration at 25 °C resulted in populations of 2.28 to 6.25 log CFU/g. The highest growth rates during storage were observed by L. monocytogenes on potatoes and S. enterica on carrots (2.37 ± 0.61 and 1.63 ± 0.18 log CFU/g/d, respectively) at 25 °C when rehydration occurred at 5 °C. Results indicate that pathogen proliferation on the vegetables is both rehydration temperature and matrix dependent and highlight the importance of holding rehydrated vegetables at refrigeration temperatures to hinder pathogen proliferation. Results from this study inform time and temperature controls for the safety of these food products.

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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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella