Category Archives: Microbiological Risk Assessment

USA – Florida – Salmonella Outbreak linked to Oysters

Posted on March 2, 2023 by | Leave a comment

Food Poison Journal

The Florida Department of Health (DOH) and the state health departments of Georgia and Alabama have detected a Salmonella outbreak associated with the consumption of raw oysters harvested from shellfish harvesting area FL-3012 in Cedar Key, Florida. To date, there have been 8 cases linked to this outbreak within Florida, Georgia, and Alabama.

On February 24, 2023, the Florida Department of Agriculture and Consumer Services closed shellfish harvesting area FL-3012 for the harvest of wild oysters and initiated a recall of these wild oysters harvested from December 16, 2022, to February 24, 2023.

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Posted in 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, Salmonella

Research – Isolation of Salmonella species of public health concern from commonly fed dried meat dog treats

Posted on March 1, 2023 by | Leave a comment

BVA Journals

Abstract

Background

Dried non-heat-treated meat treats, such as ears, skin and tails, are popular supplementary dog foods. Previous studies have demonstrated Salmonella spp. contamination on treats, particularly in pig ears and chicken products. This small, exploratory, cross-sectional study investigated Salmonella spp. presence in dried treats available in the UK.

Methods

A selection of dried treats from local pet shops and online retailers underwent bacterial culture for Salmonella spp. and subsequent antimicrobial susceptibility testing, with Salmonella serotype determined by whole genome sequencing.

Results

Eighty-four samples were tested, with 16% being Salmonella spp. positive. Five Salmonella serotypes were identified, each associated with specific treat types. An antimicrobial-resistant phenotype was identified in 39% of isolates. All serotypes identified are known to cause human infection.

Limitations

This study was limited by a small sample size and limited number of retail sources.

Conclusion

Salmonella spp. of public health concern were present in some dried dog treats in this study. Dog owners, pet food retailers and veterinary professionals should be aware of the potential zoonotic disease risk associated with these treats, and appropriate hygiene measures, including thorough hand washing, should be utilised if they are fed.

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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, Pet Food, Pet Food Enterobacteriaceae, Pet Food Salmonella, Pet Food Testing, Salmonella

USA – FDA investigates cases of Legionnaires disease on cruise ships

Posted on February 28, 2023 by | Leave a comment

Food Safety News

FDA Warning Letters

American Cruise Lines
Guilford, CT

American Cruise Lines is on notice from the Food and Drug Administration (FDA) after an inspection of their American Star and American Heritage vessels. According to the warning letter, the FDA continues to have concerns with the potential exposure of passengers and crew members to Legionella onboard American Cruise Lines’ vessels.

In Jan. 24, 2023, warning letter, the FDA described an April 30 through June 17, 2022, an inspection of American Cruise Lines’ American Star and American Heritage vessels.

The warning letter includes information about failed water tests for a sink in the galley and hand-washing sinks for wait staff. The FDA also found that disinfection was ineffective.

American Star
Presence of Legionella Onboard the Vessel

On April 30, 2022, FDA investigators collected 10 biofilm swabs and 14 bulk one-liter potable water samples from various locations on the vessel. The Maryland Department of Health laboratory recovered Legionella from:

Biofilm Swabs with 60 percent of samples positive:

American Heritage

Presence of Legionella Onboard the Vessel

On June 15, 2022, FDA investigators collected 24 biofilm swabs and 29 bulk one-liter potable water samples from various locations on their vessels. The Maryland Department of Health laboratory recovered Legionella from:

Biofilm Swabs with 8 percent of samples positive:

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Legionella, Legionnaires’ disease, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Water, water microbiology, Water Safety

The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain

Posted on February 28, 2023 by | Leave a comment

MDPI

Abstract

The dairy field has considerable economic relevance in the agri-food system, but also has the need to develop new ‘green’ supply chain actions to ensure that sustainable products are in line with consumer requirements. In recent years, the dairy farming industry has generally improved in terms of equipment and product performance, but innovation must be linked to traditional product specifications. During cheese ripening, the storage areas and the direct contact of the cheese with the wood must be carefully managed because the proliferation of contaminating microorganisms, parasites, and insects increases significantly and product quality quickly declines, notably from a sensory level. The use of ozone (as gas or as ozonated water) can be effective for sanitizing air, water, and surfaces in contact with food, and its use can also be extended to the treatment of waste and process water. Ozone is easily generated and is eco-sustainable as it tends to disappear in a short time, leaving no residues of ozone. However, its oxidation potential can lead to the peroxidation of cheese polyunsaturated fatty acids. In this review we intend to investigate the use of ozone in the dairy sector, selecting the studies that have been most relevant over the last years.

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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, Ozone

Philippines – Dozens downed by food poisoning in Sulu

Posted on February 28, 2023 by | Leave a comment

Manilla Times

ZAMBOANGA CITY: Dozens of villagers in the southern province of Sulu were rushed to hospital on suspicion of food poisoning after they consumed snacks given by soldiers, radio reports said.

Radio Pilipinas Jolo said at least 63 people, including 47 children, complained of dizziness and stomach ache after eating “ginataan” handed out by soldiers on Friday in the village of Tagbak in Indanan town.

The radio station also quoted Dr. Alhazer Siraji Ismael, of the Sulu Sanitarium Hospital, that most of the patients suffered from severe dehydration.

Ismael said six of the patients had to be monitored but the others were in stable condition.

Among those in the hospital were Girls Scout Executive Helen Hajan, and her daughter. The military did not issue any statement on the incident.

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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

Switzerland – Swiss checks find microbially contaminated fruit salads

Posted on February 28, 2023 by | Leave a comment

Food Safety News

Listeria and coagulase-positive Staphylococci have been found during inspections of fruit salads in Switzerland, according to the Swiss Association of Cantonal Chemists (ACCS).

Cantonal chemists analyzed the microbiological quality of fruit salads by taking 205 samples.

During the control, organized from May to September 2022, the samples of fruit salads were taken throughout Switzerland and Liechtenstein to check the microbial quality and for the presence of bacteria that could pose a health risk.

Food control is done by cantons, which carry out inspections and laboratory analyses with the help of cantonal chemists. Switzerland is made up of 26 regions called cantons.

Fruit salads can represent a health risk, particularly if storage temperatures and times are not adequate and products are intended for vulnerable people in retirement homes, nursing homes, or hospitals.

Targeted sampling looked at types of fruit more likely to be contaminated by bacteria such as low-acid fruits like melon or watermelon and followed criteria set in food legislation.

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Posted in bacterial contamination, cross contamination, food contamination, 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, Staphylococcal Toxin, Staphylococcus aureus

Research – Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso

Posted on February 28, 2023 by | Leave a comment

Wiley Online

Abstract

While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.

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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

Argentina – Tainted meat linked to two deaths in Argentina

Posted on February 27, 2023 by | Leave a comment

Food Safety News

Argentinian officials have confirmed leptospirosis and Salmonella in an outbreak that has killed two people.

Authorities in Buenos Aires reported that four adults were hospitalized in the city of Berazategui in early 2023. Salmonella and Shigella were detected in the fatal cases and in one patient it was Salmonella Typhimurium. Leptospirosis was also confirmed in two cases under investigation.

The deaths were in two men aged 48 and 36. A 40-year-old patient was discharged from the hospital at the end of January while a 47-year-old is recovering.

Initial investigations found all patients had a recent history of eating meat and meat products such as offal. Authorities said this led them to suspect a common food as the source of the outbreak.

In two cases, there was a link to a butcher shop. However, testing of seized products was negative for Salmonella, E. coli, and Shigella. For another patient, one food sample was positive for Salmonella.

Samples were sent for analysis to the National Food Safety and Quality Service (SENASA) and National Food Institute (INAL). Authorities in Berazategui also closed one butcher shop because of hygiene problems.

Bacteria that cause leptospirosis are spread through the urine of infected animals, which can get into water or soil and survive for weeks to months. People can get infected by consuming contaminated food or water.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Leptospira, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella

Finland – Several cases of food poisoning caused by oysters confirmed in Helsinki

Posted on February 27, 2023 by | Leave a comment

Helsinki Times

french oysters

The Environment Services of the City of Helsinki is investigating a number of suspected cases of food poisoning that are believed to be related to dining at several different restaurants and a pop-up event since the beginning of February. Currently, there are about 20 known cases of illness.

The individuals who have fallen ill all consumed oysters, and environmental services have taken food samples from the restaurants as well as patient samples from the city’s epidemiological action. Norovirus has been found in the samples.

The Food Safety Unit is requesting that anyone who has eaten oysters at Fisken på Disken, Ravintola Natura, Ravintola Gillet, The Cock, Ravintola Meripaviljonki, and the pop-up event at Ravintola Sake bar & Izakaya in February 2023 and has fallen ill after their meal, to contact the food safety unit. Illnesses may also be linked to other restaurants.

Those who have fallen ill are encouraged to contact the food safety unit primarily through an electronic food poisoning form at https://ilppa.fi. Contact can also be made by phone on weekdays from 8 am to 4 pm at +358 9 310 31527.

Norovirus is the most common cause of sudden intestinal infections in Finland.

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Posted in 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, Norovirus, Norovirus Oysters, outbreak

Quebec – Notice not to consume duck and pork rillettes prepared and sold by the Chez Valère cafeteria at the Université de Montréal – Food Safety

Posted on February 27, 2023 by | Leave a comment

Quebec

(MAPAQ), in collaboration with the Food Inspection Division of the City of Montreal and the Chez Valère cafeteria of the University of Montreal , located at 3200, rue Jean-Brillant, in Montreal, warns the public not to consume the product indicated in the table below, because it has not been prepared and packaged in such a way as to ensure its safety.

Product name

Format

Affected batch

“Duck and pork rillettes”

UNITARY

Units sold until February 20, 2023

The product that is the subject of this warning was offered for sale until February 20, 2023, at the establishment designated above as well as at the Bistro sur la montagne convenience store, located at 2350 , boulevard Édouard-Montpetit, in Montreal. The product was packaged in a glass jar and sold at room temperature.

The operator is voluntarily recalling the product in question. It has agreed with MAPAQ and the Food Inspection Division of the City of Montreal to distribute this warning as a precautionary measure. In addition, people who have this product in their possession are advised not to consume it. They must return it to the establishment where they bought it or throw it away. Even if the affected product shows no signs of tampering or suspicious odors, its consumption may represent a health risk.

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

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, Food Safety, Food Safety Alert, Food Safety Management, Food Spoilage, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk