Category Archives: Microbiological Risk Assessment

Research – Investigating the Impacts of UVC Radiation on Natural and Cultured Biofilms: An assessment of Cell Viability

MDPI

Abstract

Biofilms are conglomerates of cells, water, and extracellular polymeric substances which can lead to various functional and financial setbacks. As a result, there has been a drive towards more environmentally friendly antifouling methods, such as the use of ultraviolet C (UVC) radiation. When applying UVC radiation, it is important to understand how frequency, and thus dose, can influence an established biofilm. This study compares the impacts of varying doses of UVC radiation on both a monocultured biofilm consisting of Navicula incerta and field-developed biofilms. Both biofilms were exposed to doses of UVC radiation ranging from 1626.2 mJ/cm2mJ/cm2 to 9757.2 mJ/cm2mJ/cm2 and then treated with a live/dead assay. When exposed to UVC radiation, the N. incerta biofilms demonstrated a significant reduction in cell viability compared to the non-exposed samples, but all doses had similar viability results. The field biofilms were highly diverse, containing not only benthic diatoms but also planktonic species which may have led to inconsistencies. Although they are different from each other, these results provide beneficial data. Cultured biofilms provide insight into how diatom cells react to varying doses of UVC radiation, whereas the real-world heterogeneity of field biofilms is useful for determining the dosage needed to effectively prevent a biofilm. Both concepts are important when developing UVC radiation management plans that target established biofilms.

USA – Taco Bell employee infected with Hepatitis A; county in Washington issues health alert

Food Safety News

Health officials in Snohomish County, WA, are warning people who ate at two Taco Bell locations to monitor themselves for signs of hepatitis A infections and get vaccinated if they are not already.

“People who ate food from the Taco Bell at 2727 Broadway on May 22-23 or the Taco Tell at 303 91st Avenue NE in Lake Stevens on May 23 should contact their healthcare provider or public health,” according to the warning from the Snohomish County Health Department.

An employee who worked at both locations has tested positive for hepatitis A. The confirmed case appears to have been infected during international travel. The Snohomish County Health Department is working with the business to identify other workers who were potentially exposed and connect them with prevention information as well as resources for vaccination and post-exposure prophylaxis, as needed.

For two weeks after exposure a vaccination is effective from keeping the liver virus from developing. Therefore it is crucial for anyone who ate at the restaurants on the exposure dates to check their vaccination records.

Viet Nam – HCMC botulism patient dies before receiving antitoxin sent from Switzerland

e-vnexpress

The World Health Organization has dispatched rare drug to HCMC to treat patients critically ill with botulism after eating pork bologna and fermented food, but one died shortly after it arrived.

Sent from Switzerland, six vials of botulism antitoxin heptavalent (BAT) arrived on Wednesday to be administered to the three men, aged 18, 26 and 45, the Ministry of Health said.

Two of them are under treatment at Cho Ray Hospital and the other at Gia Dinh Hospital.

But the 45-year-old patient at Gia Dinh died on Wednesday night before he was injected with the drug, the hospital announced Thursday morning.

Produced by Emergent BioSolutions Canada Inc., the drug effectively neutralizes all known botulinum nerve toxin serotypes. Without it, botulism patients could be paralyzed permanently.

Between May 13 and 20 six people in Thu Duc City suffered from botulinum poisoning, five after eating pork bologna sold by street vendors and one due to eating a type of fermented food.

Quebec – Absence of information necessary for the safe consumption of cheeses packaged and sold by Groupe Adonis inc. – Raw Milk

Quebec

QUEBEC CITY , May 24, 2023 /CNW/ –  The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with Groupe Adonis Inc., is notifying people considered vulnerable (pregnant women, people with weakened immune systems, children and the elderly) not to consume the products indicated in the table below, because the mention “made of raw milk” which is required does not appear on the packaging.

Product name

Format

Affected lot

“FROM. SWISS GRUYERE »

Variable

Units sold until May 24,
2023

“EMMI FROM GRUYERE
KALTBACH”

The products that are the subject of this warning were offered for sale until May 24, 2023 inclusively, in all Adonis establishments in the province. The cheeses were wrapped in clear plastic wrap. The label of the products included, in addition to their name, the mention “Groupe Adonis inc . “.

The retailer has agreed with MAPAQ to issue this warning as a precautionary measure. In addition, people deemed vulnerable (designated above) who have one of these products in their possession are advised not to consume it. They should return it to the establishment where they bought it, use it in a cooked dish that will be cooked until it reaches a safe cooking temperature of 74°C, or throw it away.

It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ to date.

 Additional information

The Ministry publishes various information documents concerning food safety. Interested persons can consult the FoodThis link will open in a new window. section of the Government of Quebec website. They also have the option of registering online to receive, by e-mail, the food recallThis link will open in a new window. notices published by the Ministry Finally, it is possible to follow “MAPAQfoods” on Twitter at the following address: www.twitter.com/MAPAQfoodsThis link will open in a new window. .

Risk Classification: Class 1

Reference number: 4735

USA – Health officials confirm an outbreak of Salmonella infections linked to Boston Restaurants

Food Safety News

Laboratory testing has shown that dozens of people have Salmonella infections linked to two Mexican restaurants in Boston.

There are now 45 confirmed patients, up from 33 earlier this week, according to the Massachusetts Department of Public Health.

Patients report eating at Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury. Of the 45 confirmed patients, 29 are from Boston. Additional illnesses have been reported but have not yet been confirmed with lab tests.

The two restaurants have been closed by authorities who have cited health code violations. The Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury have also had their permits to operate temporarily suspended.

RASFF Alert – Animal Feed – Aflatoxin – Rice Protein Concentrate

RASFF

Aflatoxins in rice protein concentrate 50% from Pakistan in Spain

RASFF Alerts – Animal Feed – Mold/Mould – Post Extraction Sunflower Meal

RASFF

Mould in post-extraction sunflower meal from Ukraine in Poland and Lithuania

RASFF

Mould in feed – post-extraction sunflower meal from Ukraine in Poland

RASFF Alerts – Animal Feed – Salmonella – Freeze Fried Broiler Hearts- Haemoglobin Meal – Compound Hen Feed – Supplementary Feed for Dairy Cows

RASFF

Salmonella Derby in freeze fried Broiler Harts from Estonia in Finland

RASFF

Salmonella Typhimurium in hemoglobin meal from Spain  from Spain in Finland

RASFF

Salmonella in compound feed for laying hens from Poland in Lithuania

RASFF

Salmonella Taksony in supplementary feed for dairy cows from Germany in the Czech Republic

USA – Papa Murphy’s Cookie Dough Salmonella Outbreak

Food Poison Journal

Oregon Department of Health links 4 residents to Papa Murphy’s Cookie Dough Salmonella Outbreak

Food Poison Journal

Washington Department of Health reports 6 with Salmonella linked to Papa Murphy’s Cooking Dough

Food Poison Journal

Idaho Public Health weighs in on Papa Murphy’s Salmonella Outbreak

USA – Salmonella Outbreaks Linked to Backyard Poultry

CDC

Public health officials are investigating multistate outbreaks of Salmonella linked to contact with backyard poultry. Any backyard poultry can carry Salmonella germs that can make you sick. Always take steps to stay healthy around your flock.

Fast Facts
  • Illnesses: 104
  • Hospitalizations: 19
  • Deaths: 0
  • States: 31
  • Investigation status: Active
Backyard Poultry and Salmonella

Backyard poultry, like chickens and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where the poultry live and roam.

You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food and swallowing Salmonella germs.

What Backyard Flock Owners Should Do
  • Wash your hands
    • Always wash your hands with soap and water immediately after touching backyard poultry, their eggs, or anything in the area where they live and roam.
    • Use hand sanitizer if soap and water are not readily available. Consider keeping hand sanitizer at your coop.
  • Be safe around backyard flocks
    • Don’t kiss or snuggle backyard poultry, and don’t eat or drink around them. This can spread Salmonella germs to your mouth and make you sick.
    • Keep your backyard flock and supplies you use to care for them (like feed containers and shoes you wear in the coop) outside of the house. You should also clean the supplies outside the house.
  • Supervise kids around flocks
    • Always supervise children around backyard poultry and make sure they wash their hands properly afterward.
    • Don’t let children younger than 5 years touch chicks, ducklings, or other backyard poultry. Young children are more likely to get sick from germs like Salmonella.
  • Handle eggs safely
    • Collect eggs often. Eggs that sit in the nest can become dirty or break.
    • Throw away cracked eggs. Germs on the shell can more easily enter the egg through a cracked shell.
    • Rub off dirt on eggs with fine sandpaper, a brush, or a cloth. Don’t wash eggs because colder water can pull germs into the egg.
    • Refrigerate eggs to keep them fresh and slow the growth of germs.
    • Cook eggs until both the yolk and white are firm, and cook egg dishes to an internal temperature of 160°F to kill all germs.

Call your healthcare provider right away if you have any of these severe symptoms:

  • Diarrhea and a fever higher than 102°F
  • Diarrhea for more than 3 days that is not improving
  • Bloody diarrhea
  • So much vomiting that you cannot keep liquids down
  • Signs of dehydration, such as:
    • Not peeing much
    • Dry mouth and throat
    • Feeling dizzy when standing up