Salmonella in pet food from Netherlands in Belgium
Salmonella spp. in organic sunflower press cake from Bulgaria in Germany
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Category Archives: Microbiological Risk Assessment
RASFF Alerts – Animal Feed – Salmonella – Pet Food – Organic Sunflower Press Cake
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, 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
Research – Sanitizers to reduce Salmonella on and in turkey eggs evaluated
USPOULTRY and the USPOULTRY Foundation have announced the completion of a funded research project at Cargill Inc., in which researchers evaluated egg wash sanitizers to reduce Salmonella contamination on and in turkey eggs. The research was made possible in part by an endowing Foundation gift from Cargill and proceeds from the International Poultry Expo, part of the International Production & Processing Expo (IPPE).
According to the research summary, Salmonella remains the number one cause of foodborne illness in the U.S., which causes an economic burden for the poultry industry as well as public concern for the consumers. As such, the poultry industry must be diligent during processing to reduce Salmonella risk, including interventions for hatch eggs.
Dr. Ted Brown and colleagues at Cargill, Inc. recently completed a research project that evaluated sanitizers with thymol, peracetic acid (PAA), bromine, peroxide, chlorine and quaternary ammonium. The peroxide product proved to be the most effective egg sanitizer at reducing Salmonella prevalence on the egg surface by more than 73%. None of the sanitizers tested in the trial caused damage to the cuticle, and Salmonella did not penetrate the egg.
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 Eggs
Research – Getting Creative To Combat Foodborne Norovirus
Every year, norovirus causes hundreds of millions of cases of food poisoning — and the deaths of at least 50,000 children — yet there exists no real way to control it. The virus has proven exceptionally difficult to study in the lab, and scientists have struggled to develop effective vaccines and drugs.
A new study at Washington University School of Medicine in St. Louis describes a creative way to make a vaccine against norovirus by piggybacking on the highly effective vaccines for rotavirus, an unrelated virus that also causes diarrhea.
The researchers created an experimental rotavirus-norovirus combo vaccine by adding a key protein from norovirus to a harmless strain of rotavirus. Mice that received the experimental vaccine produced neutralizing antibodies against both rotavirus and norovirus. The study, available online in Proceedings of the National Academy of Sciences, outlines an innovative approach to preventing one of the most common and intractable viral infections.
USA – FDA says the hepatitis A virus in this year’s frozen strawberry outbreak is identical to one from 2022
Federal officials have confirmed that the strain of hepatitis A virus found in frozen organic strawberries involved in a multi-state outbreak this year is the same strain that caused an outbreak in 2022.
The organic strawberries associated with both outbreaks were imported to the United States from the same growing area in Baja California, Mexico, according to an outbreak update from the U.S. Food and Drug Administration.
So far this year there have been seven people confirmed infected and all seven reported eating frozen organic strawberries. Two of the patients required hospitalization.
FDA’s traceback investigation identified a common supplier of frozen organic strawberries, but Tuesday’s update did not name the supplier. Both this year and in 2022 the implicated strawberries were sold at a variety of stores under several different brand names.
Posted in Decontamination Microbial, 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, Hepatitis A, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
Research – Austria reports Salmonella and Yersinia data for 2022
Submissions of human Salmonella isolates are approaching pre-COVID-19 pandemic levels in Austria after a decline in 2020 and 2021, according to the Federal Ministry of Labour, Social Affairs, Health and Consumer Protection (BMSGPK).
In 2022, the number of isolates sent to the National Reference Centre for Salmonella increased by 118. This past year, 1,166 Salmonella isolates were submitted to the reference center compared with 1,048 in 2021. It is still below the 1,872 sent in 2019.
In 2022, the Austrian National Reference Centre for Yersinia at the Austrian Agency for Health and Food Safety (AGES) received 201 human isolates.
Of these, 107 were pathogenic, and 94 were non-pathogenic. Among the pathogenic ones, 105 belonged to Yersinia enterocolitica including 88 serovar O:3; biovar 4, and two were Yersinia pseudotuberculosis.
A total of 130 cases of yersiniosis were reported to BMSGPK. This was about the same level as in 2021. Based on data from 38 patients, 22 cases reported diarrhea, 11 had cases of abdominal pain and three each mentioned vomiting and fever.
USA – FDA – Core Outbreak Table – Update
What’s New
- On 4/11/2023, an updated outbreak advisory was issued for the outbreak of hepatitis A virus linked to frozen organic strawberries (reference #1143).
- The outbreak of Listeria monocytogenes (ref #1127) linked to enoki mushrooms has ended and the FDA investigation is closed.
| Date Posted |
Ref | Pathogen or Cause of Illness |
Product(s) Linked to Illnesses (if any) |
Total Case Count |
Status |
| 3/29/2023 | 1141 | Salmonella Infantis | Raw Flour | See CDC Investigation Notice |
Active |
| 3/8/2023 | 1144 | Salmonella Hartford | Not Yet Identified |
53 | Active |
| 3/1/2023 | 1143 | Hepatitis A Virus | Frozen Organic Strawberries |
See Outbreak Advisory |
Active |
| 2/15/2023 | 1123 | Listeria monocytogenes |
Not Yet Identified |
See CDC Investigation Notice |
Active |
Posted in Decontamination Microbial, FDA, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, Listeria, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella
MasterChef cooks cause food poisoning in Spain
More than 40 people are suspected to have been affected by food poisoning as part of a TV cooking show in Spain.
Health officials in Valencia confirmed to local media that 44 diners invited to a recording of the MasterChef program on Jan. 19 suffered food poisoning. The episode was aired earlier this week. Symptoms included vomiting and diarrhea.
MasterChef is a popular reality television cooking show broadcast in several countries where contestants make a range of dishes, which are judged by experts.
Reports first surfaced on Twitter with a woman reporting she was one of many people who had gotten sick after tasting food served outside an aquarium in Valencia for staff as part of the program. A range of items, including seafood, were prepared for about 120 people.
Analysis, traceability information, and documentation of the process and treatment of food used and cooked were shown to health authorities.
However, officials were unable to find the source of the infection because of the time that had passed since the event meaning there was no food left to test.
The producer of the program in Spain, Shine Iberia, apologized to the affected diners.
“This is an absolutely exceptional case in these 11 years of MasterChef in Spain, a program where it is an absolute priority to guarantee the nutritional care of the people involved.”
Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk
Traveling to Mexico? Here’s how to avoid food poisoning on vacation.
The inexpensive food and delicious smells often tempt travelers to purchase food from the numerous street vendors. Before indulging, however, it is recommended to be vigilant of how ingredients are stored and how the raw meats are handled. Food that is cooked in front of the customer, rather than appearing to be pre-cooked, is a much safer option. When food, even if cooked, is left at room temperature too long, the dangers of cross-contamination and bacterial growth are much higher.
An easy rule to follow is also simply trusting your instincts and avoiding vendors whose food carts are untidy or produce rotten odors. Look for hand-sinks, access to water, or refrigeration units.
Ceviche is also a very common dish in Mexico. Raw fish is exponentially more likely to be contaminated than cooked fish, especially if it is not stored correctly. Travelers should be especially wary of eating ceviche in an area that is farther away from the coast where the fish have to be stored for longer periods of time. In addition, all ceviche stands should have refrigeration units or copious amounts of ice.
Mexico also has a long history of unsafe drinking water – often the source of “traveler’s diarrhea.” It is generally recommended to not drink water straight from the tap or to use ice cubes made from tap water. Even if the water is purified at the source, the pipes that the water passes through may not be sanitary. Caution should also be exercised when purchasing fruit juices or horchata made with ap water. Recommendation? Stay hydrated by drinking bottled drinks.
Travelers to Mexico will have a more enjoyable trip if they make wise and informed choices regarding the food they consume. But don’t leave home without anti-diarrheal medicine!
Posted in Contaminated water, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning, Water, water microbiology, Water Safety
Research – How to deal with food poisoning while traveling—and how to avoid it altogether
Some countries have a reputation for putting travelers at a higher risk for gastrointestinal illnesses. But you can get sick from an improperly handled meal anywhere in the world.
Pad thai from a Bangkok street vendor or raw milk cheese from a bistro in France taste delicious in the moment. But for many travelers, the local dishes that make trips meaningful sometimes give them food poisoning—and the wrong sort of vacation memories.
By some metrics, gastrointestinal infections related to food or water affect 30 to 70 percent of all travelers during or immediately after their trips, according to a 2015 study in BMJ Clinical Evidence. Each year, one in six Americans and nearly one in 10 people worldwide suffer from such illnesses caused by bacteria (E. coli, salmonella, listeria), viruses (norovirus, hepatitis A), or parasites (giardiasis, roundworms, tapeworms).
Lower-income countries have a reputation for putting travelers at a higher risk for food poisoning, but people are just as likely to be sickened from an improperly handled meal in Italy or Australia—or from some sushi at their local supermarket.
Here’s why people get food poisoning, what to do if it strikes, and how to (maybe) prevent it, read at the link above.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Virus, Giardia, Hepatitis A, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Poisoning, Salmonella
USA – Outbreak Investigation of Listeria monocytogenes: Enoki Mushrooms (November 2022)
The US Food and Drug Administration (FDA), along with Centers for Disease Control and Prevention (CDC) as well as state and local partners, investigated an outbreak of Listeria monocytogenes infections linked to enoki mushrooms. FDA identified enoki mushrooms distributed by Utopia Foods, Inc. of Glendale, New York, and imported from China, and enoki mushrooms labeled as “Producer: Shandong Youhe Biotechnology, Co.,” with an address in China and “Distributed By: Sun Hong Foods, Inc.” as likely sources of illnesses in this outbreak. Enoki mushrooms are long thin white mushrooms, usually sold in clusters. They are especially popular in East Asian cuisine and are also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms.
As of April 7, 2023, CDC reports this outbreak is over. Five people in four states (CA, MI, NJ, NV) were sickened with five people reporting hospitalization. There was one pregnancy-associated illness and no reported deaths.
During this investigation, FDA leveraged ongoing surveillance sampling efforts. Several import and retail samples were collected and tested by FDA and/or state and local partners. Laboratory results indicated that many enoki products sampled were contaminated with Listeria. On January 17, 2023, FDA reported a positive import sample of enoki mushrooms that matched both outbreak strains and resulted in a voluntary recall expansion from Utopia Foods, Inc.
Additional sample collection and analysis conducted by the Maryland Department of Health identified both outbreak strains of Listeria in two product samples of enoki mushrooms. The products that tested positive were sold in a 7.05-oz (200g) clear plastic package with a brown and green label and included a label on the back of the package that states: “Producer: Shandong Youhe Biotechnology Co.,” with an address in China, and “Distributed By: Sun Hong Foods, Inc.”
While the outbreak has ended, FDA continues to assess the risk of Listeria contamination in enoki mushrooms.
Further, FDA has added enoki mushrooms from China to a country wide import alert (Import Alert (IA) #25-21). As stated in the Import Alert, FDA Import Divisions may subject shipments of enoki mushrooms from Republic of Korea and China to Detention Without Physical Examination (DWPE). FDA import alerts inform the FDA’s field staff and the public that the agency has enough evidence to allow for DWPE of products that appear to be in violation of the FDA’s laws and regulations. DWPE helps to prevent potentially violative products from being distributed in the United States.
In addition, after the 2020 outbreak linked to enoki mushrooms, FDA began implementing a Strategy to Help Prevent Listeriosis and Salmonellosis Outbreaks Associated with Imported Enoki and Imported Wood Ear Mushrooms, to protect public health. This prevention strategy is an affirmative, deliberate approach undertaken by FDA and stakeholders to help limit or prevent future outbreaks linked to certain FDA-regulated foods.
Recommendation
Although this outbreak investigation has ended, FDA and CDC are working to better understand the risk of Listeria monocytogenes contamination in enoki mushrooms.
CDC and FDA advise people who are pregnant, aged 65 or older, or have a weakened immune system to cook enoki mushrooms thoroughly, and to:
- Avoid eating enoki mushrooms raw.
- Keep raw enoki mushrooms separate from foods that won’t be cooked.
- Wash your hands, items, and surfaces that have touched raw enoki mushrooms.
Restaurants should cook enoki mushrooms thoroughly before serving to customers, follow FDA’s safe handling and cleaning advice, and use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products.
This advice is based on the following information:
- Two recent multistate Listeria outbreaks have been linked to enoki mushrooms: This outbreak, and the first known Listeria outbreak in the United States linked to enoki mushrooms in 2020.
- During this investigation, FDA leveraged ongoing surveillance sampling efforts. Several import and retail samples were collected and tested by FDA and/or state and local partners and many were contaminated with Listeria. Some samples contained high levels of the bacteria.
- More than 20 recalls of enoki mushrooms due to potential Listeria contamination have been conducted since 2020.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, Listeria, Listeria Enoki Mushrooms, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak
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