Category Archives: Microbiological Risk Assessment

Research – Surveillance plan proposal for early detection of zoonotic pathogens in pigs and poultry

EFSA

Abstract

In the framework of the EU4Health Programme, the European Commission has allocated specific resources for Member States for setting up a coordinated surveillance system under the One Health approach for cross‐border pathogens that threaten the Union (CP‐g‐22‐04.01 Direct grants to Member States’ authorities). This initiative required the development of surveillance plan proposal for early detection of zoonotic pathogens in animals and the environment. This report summarized the preparatory work undertaken for the development of surveillance plan proposals for early detection of zoonotic pathogens in pigs and poultry. Two diseases were in the focus of this work, namely Hepatitis E and Influenza in Swine. Four so‐called surveillance activity cards were developed for Hepatitis E and one surveillance activity card for Influenza in Swine. These surveillance plan proposals serve the purpose of outlining scientifically sound surveillance options for zoonotic pathogens for review and further development by experts of the EFSA Working Group on One Health surveillance.

England – Norovirus cases increase significantly in England

Gov UK

Food Borne Illness - Norovirus -CDC Photo

National surveillance data shows laboratory reports of the virus are 66% higher than the average at this time of year. The biggest increase in laboratory confirmed norovirus has been seen in the group of those aged 65 years and over. While high numbers of cases in this age group is expected at this time of year, these levels haven’t been seen in over a decade.

In response to the increase in cases, UKHSA is reminding the public of the actions that they can take to reduce the spread of norovirus.

Norovirus is highly infectious and is easily spread through contact with someone with the infection or with contaminated surfaces. One of the best ways to prevent the spread of norovirus is by practising good hand hygiene. Most people will make a full recovery within 2 to 3 days but it is important to drink plenty of fluids to prevent dehydration, especially for the very young, elderly or those with weakened immune systems who are more at risk.

The number of outbreaks caused by norovirus have increased in hospitals, schools and care homes, with the majority of outbreaks reported in care home settings.

Dr Lesley Larkin, Surveillance Lead, Gastrointestinal Infections and Food Safety (One Health) Division at UKHSA, said:

Norovirus levels are currently the highest we have seen at this time of year in over a decade. Most reported cases are in the over 65s and we’re also seeing a rise in reported outbreaks, particularly in care home settings.

Please stay at home if you are experiencing norovirus symptoms and do not return to work (particularly if you work with vulnerable people or food) or send sick children to school or nursery until 48 hours after symptoms have cleared. If you have a loved one in a care home or hospital, please avoid visiting until 48 hours after symptoms have cleared.

Regular hand washing is really important to help stop the spread of this bug, but remember, alcohol gels do not kill off norovirus so soap and warm water is best.

NHS Medical Director, Professor Sir Stephen Powis, said:

The number of people in hospitals with norovirus has risen significantly in line with what we are seeing in the community and in care homes – it is a really unpleasant illness to catch, but for the vast majority of people it will usually pass in a couple of days, and self-treating at home is the best way to help yourself and avoid putting others at risk.

Research – Dogs and Germs

Food Poisoning News

Though many may not realize it, pets can make people ill too. These illnesses can be transferred from the dog to its loving owner (or “caretaker”) and can range from something as minor as a skin infection to a more major life-threatening illness. One illness that dogs can carry is Salmonella. Salmonella is most widely known as a typical foodborne illness that can cause several symptoms. But dogs can acquire salmonella (or many other types of bacteria) by playing in the yard, where wild animals have been. They then bring it inside and spread it around. Soon, caretakers are suffering the symptoms of salmonellosis, which include fever, diarrhea, nausea, and vomiting. Though most people are able to recover on their own, some require hospitalization.

The source of the salmonella in these cases is rarely identified.

Ireland – Salmonella infections more than double as one outbreak reported

Irish Times

Salmonella infections this year are more than double the level seen at the start of 2022, and one outbreak has occurred, linked to international travel.

It comes as last month’s recall of potentially infected chicken products continues, though health officials say no cases of salmonella are so far linked to this recall.

There were 39 cases of salmonellosis in the first five weeks of the year, according to the Health Protection Surveillance Centre (HPSC), compared with 18 in the same period last year. Six cases were recorded in the week up to February 4th.

One outbreak has been notified to the HPSC this year, involving fewer than five cases and associated with international travel, the Health Service Executive said.

Canada – PUBLIC HEALTH INVESTIGATING SALMONELLA OUTBREAK

Hamilton City

Public Health Services is investigating an outbreak of Salmonella associated with Ole Gourmet restaurant located at 174 Hamilton Regional Rd 8, in Stoney Creek. Four people have been confirmed with Salmonella after consuming food prepared by this restaurant.

Upon the initial report public health inspected and closed the establishment on May 17, 2018. On May 18 a re-inspection of the restaurant occurred and it was observed to be compliant with Ontario’s Food Premises regulation, and the restaurant was allowed to re-open. Due to an additional human case of Salmonella being reported on May 22, Public Health Inspectors performed an additional inspection that included the collection of 10 food samples, three of which have been reported positive for contamination with Salmonella. The restaurant was closed Friday evening, May 25, 2018.

Symptoms of Salmonella include fever, chills, sudden headache, stomach cramps, diarrhea, nausea and sometimes vomiting. Most people recover from Salmonella without further complications, however individuals who are currently symptomatic and have eaten food prepared at the Ole Gourmet from May 4, 2018 onward are recommended to see their primary care provider (family physician, nurse practitioner or walk-in clinic).

Additionally symptomatic individuals should drink plenty of fluids and avoid preparing food for other people. Individuals with questions about Salmonella may call Public Health Services at 905-546-2063.

New Zealand – Vomiting affects school after E. coli found in town’s water

1 News

People have been vomiting due to water pollution in Murupara in the Bay of Plenty.


The council is urging people to boil all water after elevated levels of E. coli were found in the town’s drinking water supply.

However, the advice was too late for some, with Murupara Area School reporting that students and teachers have been affected.

Students are asked to bring boiled water with them.

“Please be aware we already have some students and teachers vomiting due to the water pollution,” the school wrote on Facebook.

“We are worried that this could spread throughout the school.”

USA – Shigella outbreak climbs to 32 cases linked to Seattle restaurant

Outbreak News Today

Shigella - kswfoodworld

Image CDC

In a follow-up on the outbreak of Shigellosis associated with Tamarind Tree Restaurant in Seattle, Public Health – Seattle & King County now reports 32 people reported becoming ill after eating food at the restaurant in mid-January.

Ten of the 32 people who became ill tested positive for Shigella. Six cases have confirmatory testing indicating Shigella sonnei, a species of Shigella. Symptoms among those who did not get tested are suggestive of a Shigella infection.

At this time, no employees have tested positive for Shigella.

Investigators closed the restaurant during their visit on January 24, 2023. The restaurant was required to complete a thorough cleaning and disinfection. On February 7, Environmental Health investigators revisited the restaurant to confirm proper cleaning and disinfection, and the restaurant reopened that day.

Research – ESBL- and Carbapenemase-Producing Escherichia coli and Klebsiella pneumoniae among Bivalves from Portuguese Shellfish Production Areas

MDPI

Abstract

Bivalves are filter-feeding organisms and biomarkers of bacterial pollution. Our study aimed to analyze the occurrence and characteristics of extended-spectrum β-lactamase (ESBL)- and carbapenemase-producing Escherichia coli among bivalves. A total of 522 bivalve samples were collected along Portuguese shellfish production areas. Homogenized samples were screened for E. coli contamination on corresponding selective plates, allowing for concomitant growth of Klebsiella pneumoniaeE. coli growth was observed in 39% of the samples. Subsequent selective screening identified nine samples (4.4%) contaminated with ESBL producers, corresponding to E. coli (n = 7) and K. pneumoniae (n = 2), while a single carbapenemase-producing K. pneumoniae (0.5%) was identified. ESBLs were all CTX-M-types commonly identified in human isolates, i.e., CTX-M-32 (n = 4), CTX-M-15 (n = 4), and CTX-M-14 (n = 1). The carbapenemase producer harbored the blaGES-5 gene located on a ColE plasmid. Clonality was evaluated by multilocus sequence typing, identifying E. coli backgrounds as ST10, ST23, ST540, ST617, ST746, SLV206, and SLV2325, commonly identified among environmental and human strains. The K. pneumoniae isolates belonged to ST834, ST15, and DLV644. The occurrence of ESBL- and carbapenemase-producing Enterobacteriaceae in bivalves reveals how the marine environment constitutes a reservoir of critical bacterial pathogens, thus potentially representing a risk to human health.

Research – Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models

MDPI

Abstract

Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9–1.4 Log10 increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST, respectively.

Research – Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions

MDPI

Abstract

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0–1.5 °C) and refrigerated-then-frozen storage (28 days between 0–1.5 °C then 92 days at −20 °C) under low-O2 permeability VP and high-O2 permeability VP with an antimicrobial (VPAM). Pseudomonas (PSE) and Enterobacteriaceae (EB) counts in VPAM samples were significantly higher (p < 0.05) than in VP samples at 28, 45, 90, and 120 days of storage. Microbiome data showed that bacteria of the genera Serratia and Brochothrix were more abundant in VPAM samples at 120 days, while lactic acid bacteria (LAB) dominated in VP samples. Frozen temperatures inhibited microbial growth and maintained a relatively stable microbiome. Refrigerated and frozen VPAM samples showed the greatest difference in the predicted metabolic functions at the end of storage driven by the microbiome composition, dominated by PSE and LAB, respectively. Although no signs of visible meat deterioration were observed in any sample, this study suggests that VP meat refrigerated and then frozen achieved better microbiological indicators at the end of the storage period.