Category Archives: Microbiological Risk Assessment

Research – Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets

Posted on February 2, 2023 by | Leave a comment

MDPI

Abstract

One-third of the world’s food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m2 and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of Pseudomonas spp., aerobic bacteria, lactic acid bacteria (LAB), Salmonella, and Escherichia coli, as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference (p > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the Pseudomonas spp. and LAB counts between the storage conditions and storage days, and there was no significant difference (p < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.

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Posted in E.coli, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, LAB, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Salmonella, UV Microbiology, UV-C

Research – Post-Cooking Growth and Survival of Bacillus cereus Spores in Rice and Their Enzymatic Activities Leading to Food Spoilage Potential

Posted on February 2, 2023 by | Leave a comment

MDPI

Abstract

Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic profiles and extracellular enzyme activity. Samples of rice inoculated with different B. cereus spores were cooked and stored at 4 °C, 25 °C and 30 °C for up to 7 days, 48 h and 24 h, respectively. Out of eight B. cereus strains, four and three spore strains were able to grow at 30 °C and 25 °C post-cooking, respectively. Rapid growth was observed after a minimum of 6 h of incubation at 30 °C. All strains possessed proteolytic activity, whereas lipolytic and amylolytic activities were exhibited by 50% and 12.5% of the strains, respectively. The post-cooking survival and growth capacity of the B. cereus strains appeared to be independent of their toxigenic profiles, whereas extracellular enzymatic activities were required for their vegetative growth. Due to the B. cereus spores’ abilities to survive cooking and return to their active cellular form, great care should be taken when handling ready-to-eat foods.

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Posted in Bacillus, Bacillus cereus, Bacterial Spores, 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, Spores

Research – Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2

Posted on February 2, 2023 by | Leave a comment

MDPI

Abstract

Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from Lactiplantibacillus plantarum FB-2) was added to liquid milk. By evaluating the microbial growth, acidity changes, protein content, and sensory changes in raw milk and pasteurized milk during storage, it was found that when Plantaricin FB-2 was added at 0.4 g/kg, the shelf life of raw milk was extended by 3 days (7 days if not added). The shelf life of pasteurized milk with Plantaricin FB-2 was extended to 31 days (25 days in the control group), and the optimal amount was 0.3 g/kg. This confirmed that Plantaricin FB-2 can effectively prolong the shelf life of raw and pasteurized milk. This study provides valuable information for the application of bacteriocins produced by Lactiplantibacillus plantarum in raw milk and pasteurized milk to improve their shelf life.

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Posted in bacteriocins, 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, Raw Milk

Research – Increased Multidrug-Resistant Salmonella enterica I Serotype 4,[5],12:i:- Infections Associated with Pork, United States, 2009–2018

Posted on February 2, 2023 by | Leave a comment

CDC

Abstract

Reports of Salmonella enterica I serotype 4,[5],12:i:- infections resistant to ampicillin, streptomycin, sulphamethoxazole, and tetracycline (ASSuT) have been increasing. We analyzed data from 5 national surveillance systems to describe the epidemiology, resistance traits, and genetics of infections with this Salmonella strain in the United States. We found ASSuT-resistant Salmonella 4,[5],12:i:- increased from 1.1% of Salmonella infections during 2009–2013 to 2.6% during 2014–2018; the proportion of Salmonella 4,[5],12:i:- isolates without this resistance pattern declined from 3.1% to 2.4% during the same timeframe. Among isolates sequenced during 2015–2018, a total of 69% were in the same phylogenetic clade. Within that clade, 77% of isolates had genetic determinants of ASSuT resistance, and 16% had genetic determinants of decreased susceptibility to ciprofloxacin, ceftriaxone, or azithromycin. Among outbreaks related to the multidrug-resistant clade, 63% were associated with pork consumption or contact with swine. Preventing Salmonella 4,[5],12:i:- carriage in swine would likely avert human infections with this strain.

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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

Research – Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

Posted on February 2, 2023 by | Leave a comment

MDPI

Abstract

Ingestion of food or water contaminated with pathogenic bacteria may cause serious diseases. The One Health approach may help to ensure food safety by anticipating, preventing, detecting, and controlling diseases that spread between animals, humans, and the environment. This concept pays special attention to the increasing spread and dissemination of antibiotic-resistant bacteria, which are considered one of the most important environment-related human and animal health hazards. In this context, the development of innovative, versatile, and effective alternatives to control bacterial infections in order to assure comprehensive food microbial safety is becoming an urgent issue. Bacteriophages (phages), viruses of bacteria, have gained significance in the last years due to the request for new effective antimicrobials for the treatment of bacterial diseases, along with many other applications, including biotechnology and food safety. This manuscript reviews the application of phages in order to prevent food- and water-borne diseases from a One Health perspective. Regarding the necessary decrease in the use of antibiotics, results taken from the literature indicate that phages are also promising tools to help to address this issue. To assist future phage-based real applications, the pending issues and main challenges to be addressed shortly by future studies are also taken into account.

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

Research – Campylobacter jejuni and Campylobacter coli from Houseflies in Commercial Turkey Farms Are Frequently Resistant to Multiple Antimicrobials and Exhibit Pronounced Genotypic Diversity

Posted on February 1, 2023 by | Leave a comment

MDPI

Abstract

Campylobacter is a leading foodborne pathogen, and poultry are a major vehicle for infection. Houseflies play important roles in colonization of broiler flocks with Campylobacter but comparable information for turkey farms is limited. Here, we investigated houseflies as potential vectors for Campylobacter in 28 commercial turkey flocks. We characterized species, genotypes, and the antimicrobial resistance (AMR) profiles of Campylobacter from turkey feces and houseflies in the same turkey house. Of the 28 flocks, 25 yielded Campylobacter from turkey droppings and houseflies, with an average of 6.25 and 3.11 Campylobacter log CFU/g feces and log CFU/fly, respectively. Three flocks were negative for Campylobacter both in turkey feces and in houseflies. Both C. coli and C. jejuni were detected in turkey feces and houseflies, with C. coli more likely to be recovered from houseflies than feces. Determination of Campylobacter species, genotypes, and AMR profiles revealed up to six different strains in houseflies from a single house, including multidrug-resistant strains. For the predominant strain types, presence in houseflies was predictive of presence in feces, and vice versa. These findings suggest that houseflies may serve as vehicles for dissemination of Campylobacter, including multidrug-resistant strains, within a turkey house, and potentially between different turkey houses and farms in the same region.

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Posted in antimicrobial resistance, Campylobacter, campylobacter coli, Campylobacter jejuni, 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

India – Over 100 AP students fall ill, food poisoning suspected

Posted on February 1, 2023 by | Leave a comment

New Indian Express

GUNTUR: As many as 130 students fell sick  after consuming food at Gurukul school in Ramakrishnapuram in Palnadu district on Monday. Out of these students, 60 were admitted to hospital due to suspected food poisoning after they complained of vomiting and diarrhoea. As many as 650 students are studying at the Gurukul.

According to sources, a few students complained of stomach pain and nausea in the morning hours of Monday. The health officer at the school gave them the required medicines. However, the situation turned worse when several other students too took ill with similar symptoms. Later, they shifted the students to the Sattenapalli area hospital.

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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, Poisoning

Research – Mycotoxin survey: Watch out for exposure from dirty maize

Posted on February 1, 2023 by | Leave a comment

Irish Examiner

If you’re feeding maize, you likely have a mycotoxin problem on your farm, delegates at a recent ruminant nutrition were told.

Breaking down the results of this year’s mycotoxin survey, Laura Quinn, Ruminant Technical Species Expert at DSM, said: “When plants get stressed – whether that be drought, weather-related or disease – they can be vulnerable to being attacked by fungi, and mycotoxins are toxic secondary metabolites which are released by the fungi.

“They are in almost all agricultural commodities worldwide. They are very stable, can persist in heat and are resistant to any processing at feed mills.”

Biomin and DSM have run the survey since 2004.

The firm analyses over 20,000 samples a year and offers localised predictions for mycotoxins based on weather patterns.

“Mycotoxins are anti-protozoal, anti-bacterial and anti-fungal, which is great for disinfectant, but considering in the rumen we are trying to use these to break down feed materials to produce milk, we don’t want them having that effect in the cow.”

In dairy animals, mycotoxins have been linked with reduced feed intake, lower milk yields, liver inflammation, lower vaccine efficacy, and lower fatty acid production, among other production and health issues.

There are currently more than 1,000 mycotoxins identified, with more being discovered by scientists all the time.

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Posted in Aflatoxin, Aflatoxin B1, Alternaria Toxin, Animal Feed Mould Toxin, Aspergillus Toxin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Fusarium Toxin, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Ochratoxin A

Ireland – More than 7,000 birds on eight poultry farms in Ireland to be culled due to salmonella outbreak

Posted on February 1, 2023 by | Leave a comment

Irish Times

A large salmonella outbreak on eight poultry farms around the country has resulted in more than 7,000 birds having to be culled to ensure potentially-infected chicken products do not enter the food chain.

Due to the risk to human health from the bacteria, restrictions have been applied in the vicinity of the farms, most of which are in Co Cavan.

The Food Safety Authority of Ireland (FSAI) is working with the Department of Agriculture, Food and the Marine (DAFM) in an effort to curb the outbreak and to determine its cause.

The FSAI has confirmed that incidences of salmonella infection in broiler flocks were linked to a raw-chicken food recall it issued last week, when some poultry products were removed from supermarket shelves.

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

USA – Conagra Brands Recalls Canned Meat and Poultry Products Due to Possible Packaging Defect

Posted on February 1, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, Jan. 31, 2023 – Conagra Brands, Inc., a Fort Madison, Iowa establishment, is recalling approximately 2,581,816 pounds of canned meat and poultry products due to a packaging defect that may cause the products to become contaminated without showing any outward signs of contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The meat and poultry products were produced between December 12, 2022, and January 13, 2023. The following products are subject to recall: [view spreadsheet] [view labels].

The products subject to recall bear establishment number “P4247” on the product cans. These items were shipped to retail locations nationwide.

The problem was discovered when the establishment notified FSIS after observing spoiled and/or leaking cans from multiple production dates at the establishment’s warehouse.

Subsequent investigation by the establishment determined that the cans subject to recall may have been damaged in a manner that is not readily apparent to consumers, which may allow foodborne pathogens to enter the cans.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

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Posted in bacterial contamination, cross contamination, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk