Category Archives: Microbiological Risk Assessment

Research – Methods to improve Salmonella surveillance in turkeys studied

Posted on February 18, 2023 by | Leave a comment

Feedstuffs

Vaccine programs in the turkey industry are a primary pre-harvest Salmonella mitigation strategy, and development of effective programs rely heavily on effective Salmonella serovar surveillance. Noteworthy hurdles to surveillance and vaccine program development includes the fact that traditional isolation identifies only the most abundant serovars in a population, while underlying serovars remain unknown. Further, there is a lack of understanding where in the supply chain samples should be taken to inform serovars present in the system.

USPOULTRY and the USPOULTRY Foundation recently announced the completion of a funded research project at the University of Georgia in which researchers evaluated methods to improve Salmonella surveillance in turkeys. 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). The research is part of the Association’s comprehensive research program encompassing all phases of poultry and egg production and processing.

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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 – Systematic Survey of Vibrio spp. and Salmonella spp. in Bivalve Shellfish in Apulia Region (Italy): Prevalence and Antimicrobial Resistance

Posted on February 18, 2023 by | Leave a comment

MDPI

Abstract

The emergence of antimicrobial resistance (AMR) is increasingly common across the globe and aquatic ecosystems could be considered a reservoir of antibiotic-resistant bacteria. This study aimed to determine prevalence and antibiotic susceptibility of the potential pathogenic bacteria Salmonella spp. and Vibrio spp. in bivalve molluscs intended for human consumption, collected over a period of 19 months along the northern coast of Apulia region. The AMR profile was also determined in non-pathogenic Vibrio species, common natural inhabitants of seawater and a useful indicator for the surveillance of AMR in the environment. The current study presents data on the AMR of 5 Salmonella and 126 Vibrio isolates by broth microdilution MIC. Multidrug resistance (MDR) was observed in one S. Typhimurium strain towards sulfamethoxazole, trimethoprim, tetracycline, gentamicin, and ampicillin and in 41.3% of the Vibrio strains, mostly towards sulphonamides, penicillin, and cephems. All Vibrio isolates were sensitive to azithromycin, chloramphenicol, tetracycline, amoxicillin/clavulanic acid, gentamicin, streptomycin, amikacin, and levofloxacin. The AMR phenomenon in the investigated area is not highly worrying but not entirely negligible; therefore, in-depth continuous monitoring is suggested. Results concerning the antibiotic agents without available specific clinical breakpoints could be useful to upgrade the MIC distribution for Vibrio spp. but, also, the establishment of interpretative criteria for environmental species is necessary to obtain a more complete view of this issue.

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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, Vibrio

Research – Antimicrobial Effect of Moringa oleifera Leaves Extract on Foodborne Pathogens in Ground Beef

Posted on February 18, 2023 by | Leave a comment

MDPI

Abstract

Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant (p < 0.01) reduction in the counts of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log10 CFU/g, respectively, compared to control, by the 18th day of storage. Moringa leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products’ safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.

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Posted in Antibacterial, 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, Staphylococcus aureus

Hong Kong – School meals halted after food poisoning scare, leaving 100,000 kids without lunch

Posted on February 17, 2023 by | Leave a comment

The Standard

Luncheon Star, a subsidiary of fast food chain Café de Coral, said on Thursday it will suspend its lunchbox service for schools on Monday and Tuesday next week following reports of students falling ill after consuming food provided by the company.

Reports suggested that up to 100,000 students from some 200 schools will be affected by the move.

Luncheon Star said in a statement it will review its operation and disinfect its food factories, while the Food and Environmental Hygiene Department said it has inspected the firm’s factories in Sha Tin and Yuen Long and has launched a prosecution regarding alleged improper maintenance at the latter.

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

USA – Employees had nowhere to wash hands at ice cream factory behind Listeria outbreak, FDA says

Posted on February 17, 2023 by | Leave a comment

CBS News

Employees at Big Olaf Creamery, the Florida-based creamery behind a multistate listeria outbreak last year, had nowhere to wash their hands before they entered the production room, according to an investigation conducted by the Food and Drug Administration. The outbreak killed at least one person and hospitalized 27 others across 11 states.

“It was observed that there was no handwash sink outside of the production area for employees to wash and sanitize hands before entering the production room,” the FDA wrote.

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Posted in food bourne outbreak, Food Hygiene, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Hygiene, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

England – National standards for healthcare food and drink

Posted on February 17, 2023 by | Leave a comment

England NHS

There are eight standards that all NHS organisations are required to meet

Organisations must have a designated board director responsible for food (nutrition and safety) and report on compliance with the healthcare food and drink standards at board level as a standing agenda item.

  1. Organisations must have a food and drink strategy.
  2. Organisations must consider the level of input from a named food service dietitian to ensure choices are appropriate.
  3. Organisations must nominate a food safety specialist.
  4. Organisations must invest in a high calibre workforce, improved staffing and recognise the complex knowledge and skills required by chefs and food service teams in the provision of safe food and drink services.
  5. Organisations must be able to demonstrate that they have an established training matrix and a learning and development programme for all staff involved in healthcare food and drink services.
  6. Organisations must monitor, manage and actively reduce their food waste from production waste, plate waste and unserved meals.
  7. NHS organisations must be able to demonstrate that they have suitable 24/7 food service provision, which is appropriate for their demographic.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Management, Food Safety Regulations, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – E. coli, Salmonella, and Campylobacter: How Important is Sanitizing Your Shopping Cart?

Posted on February 17, 2023 by | Leave a comment

Food Poisoning News

During the height of the pandemic, grocery stores began routinely sanitizing shopping carts and baskets after each use to reduce the spread of the COVID-19 virus. Now that the rate of COVID infections is far less, this practice of cleaning carts is becoming a thing of the past. However, sanitizing shopping carts is extremely beneficial to minimize the spread of foodborne pathogens and grocery stores should not overlook its importance.

In a study by the University of Arizona, their results found that the number of bacteria on a shopping cart was higher than the amount on surfaces of a public restroom and on diaper changing stations because restrooms are frequently cleaned. Out of the 85 shopping carts tested, a remarkable 51% carried evidence of E. coli. Traces of salmonella and campylobacter were also found. These foodborne illness causing bacteria can all survive on surfaces for extended periods of time. Campylobacter can survive on a surface for up to 4 hours and Salmonella up to 32 hours. These types of bacteria can cause symptoms such as diarrhea, headache, fevers, and vomiting.

It is also very important to keep sanitation in mind when handling food in the grocery store that will not be reheated before consumption. Shoppers inevitably touch these foods immediately after manouvering the cart and risk spreading bacteria to the food they purchase.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Ireland – Salmonella outbreak at ninth poultry farm

Posted on February 17, 2023 by | Leave a comment

Irish Examiner

A ninth Irish poultry flock has tested positive for salmonella typhimurium, officials have confirmed.

A cause for the current outbreak, which was first detected on January 24, has yet to be identified.

Responding to questions from the Irish Examiner, the Department of Agriculture, Food and the Marine confirmed the nine affected broiler flocks are based in Monaghan, Cork, Limerick, and Mayo.

The flocks affected were detected through routine testing as part of the National Salmonella Control Programme, with the department claiming that the identification of the cases demonstrates the effectiveness of the programme.

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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, Salmonella, Salmonella in Chicken

India – Aflatoxin, which causes cancer and other deadly diseases, detected in milk samples in Kerala

Posted on February 17, 2023 by | Leave a comment

Kerala Kaumudi

The toxic substance was present in ten percent of the samples from different districts.

The Department of Food Safety assesses that this toxin in milk is due to feeding of spoiled fodder, and lack of widespread awareness about improving the quality of milk

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Posted in Aflatoxin, aflatoxin m1, Aspergillus Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin

France Contaminated infant milk: the Lactalis group is indicted for aggravated deception and involuntary injuries – Salmonella

Posted on February 17, 2023 by | Leave a comment

France Info

The Lactalis group and the Celia Laiterie company were indicted on Thursday, February 16, for aggravated deception and involuntary injuries in the investigation into the salmonella contamination of infant milk which affected dozens of infants at the end of 2017, announced the group in a press release. The two companies are placed under judicial supervision with a bond of 300,000 euros each, according to the group.

A total of 53 identified infants had been affected by salmonellosis in France at the end of 2017 after consuming a product for children, mainly of the Milumel or Picot brand, from the Craon factory, located in Mayenne.

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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