Category Archives: Microbiology Investigations

UK – Campylobacter chicken levels still high at small UK retailers

Posted on December 1, 2021 by | Leave a comment

Food Safety News

The percentage of chicken sold at smaller retailers that is contaminated with high levels of Campylobacter remains above a Food Standards Agency target.

A UK-wide survey sampled 1,008 chickens from August 2019 to October 2020. It looked at levels of Campylobacter on whole fresh retail chickens from independent shops, butchers and smaller chains such as Iceland, McColl’s, Budgens, Nisa, Costcutter and One Stop.

Campylobacter was detected in 59.6 percent of the chicken skin samples from non-major retailers, and 12.8 percent of them were above 1,000 colony forming units per gram (CFU/g) of chicken skin. This continues to be higher than levels found in samples from the nine major retailers.

The highest single count was 89,000 CFU of Campylobacter per gram of skin. The proportion of highly contaminated chickens was the most for butchers compared to the stores that are part of smaller retail chains.

Rise from last survey
The Food Standards Agency (FSA) has a maximum acceptable level of no more than 7 percent of birds with more than 1,000 CFU/g of Campylobacter. In 2019, the UK reported 58,718 cases of campylobacteriosis with raw chicken meat identified as a key vehicle of infection.

Leave a comment

Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Research – Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities

Posted on December 1, 2021 by | Leave a comment

Journal of Food Protection

The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce arriving at frozen food facilities. Raw produce was collected using multilevel blinding protocols to ensure anonymity of participants and avoid traceback. Five raw vegetables were selected: corn, carrots, green beans, peas, and spinach. Raw products were collected after arrival at the facilities but before cleaning or other preprocessing steps that are typically performed inside the facility. The U.S. Food and Drug Administration’s Bacteriological Analytical Manual method for detection of Listeria spp. and L. monocytogenes was followed, with PCR screening followed by selective plating methods. Listeria numbers were estimated from positive samples using the most-probable-number (MPN) methodology. A total of 290 samples were collected, with 96 and 17 samples positive for Listeria spp. (33.1%) and L. monocytogenes (5.9%), respectively. Enumeration data for the 96 Listeria spp. samples indicated 82 samples had greater than 100 MPN of Listeria spp. per g and 14 samples had less than 100 MPN Listeria spp. per g. The prevalence of Listeria spp. varied by commodity: spinach (66.7%), peas (50%), corn (32.2%), green beans (22.2%), and carrots (13%). L. monocytogenes prevalence was determined in corn (13.6%), peas (6.3%), and green beans (4.2%) arriving at processing facilities. Such data were previously unavailable to frozen vegetable processors and are valuable in implementing process control standards. The prevalence and pathogen concentration data from raw commodities found in this study can provide the industry with information to conduct more accurate quantitative risk assessments and a baseline to model and target appropriate pathogen reduction steps during processing.

HIGHLIGHTS
  • Prevalence of Listeria spp. and L. monocytogenes in raw produce was determined.
  • 96 Listeria spp. and 17 L. monocytogenes samples were found from 290 produce samples.
  • 82 produce samples had >100 MPN/g and 14 samples had <100 MPN/g for Listeria spp.

Leave a comment

Posted in Decontamination Microbial, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Research – Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms

Posted on December 1, 2021 by | Leave a comment

Ultrafine bubble technology is a novel concept in food safety that can improve the potency of antimicrobials against biofilms. This study was conducted to evaluate the impact of gas (air, CO2, or N2) ultrafine bubbles incorporation in 100 and 200 ppm chlorine (Cl2) solutions to inactivate fresh Listeria monocytogenes biofilms on stainless steel. Listeria monocytogenes biofilms were grown on stainless steel coupons through static incubation at 37°C for 72 hr by immersing in L. monocytogenes inoculated brain heart infusion (BHI) broth. The coupons were treated by dipping in water or Cl2 solutions with or without ultrafine bubbles for 1 min. Random pre-determined areas on coupons were swabbed into Dey–Engley neutralizing broth before and after treatments and enumerated using BHI agar. Air and CO2 nanobubbles in 100 ppm Cl2 resulted in greater log reductions (5.0 and 4.9 log CFU/cm2, respectively) in L. monocytogenes biofilms compared with 100 ppm Cl2 without gas ultrafine bubbles (3.7 log CFU/cm2). Incorporation of air, CO2, and N2 ultrafine bubbles in water and 200 ppm Cl2 did not have any impact on the efficacy of biofilm inactivation.

Leave a comment

Posted in Biofilm, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Technology

Norway – Monitoring program 2021: Listeria in salmon slaughterhouses and on salmonids

Posted on November 30, 2021 by | Leave a comment

Mattilsynet

The Norwegian Food Safety Authority has taken listeria samples from 60 slaughterhouses that the Institute of Marine Research has analyzed. The results show that Listeria is present in both the production environment and on fish in some salmon slaughterhouses.

Surveillance program is a measure that the Norwegian Food Safety Authority initiated to gain more knowledge about the segment following a salmonella outbreak in 2019 where 58 became ill after eating exotic dried fruit mixture.

What did we investigate? Listeria in the production environment in the salmon slaughterhouse and from fish that came in and went out of the slaughterhouse.

358 samples from 60 different salmon slaughterhouses (49 establishments and 11 boats):

  • 108 from the production environment
  • 47 from the surface to fish entering
  • 59 from the surface to fish at the last stage of production
  • 144 from raw material at the last stage of production
Period: September 1, 2020 – September 1, 2021
What were we looking for? Listeria monocytogenes
What did we find? Listeria monocytogenes was detected in 22 samples from nine of 49 salmon slaughterhouses (18%), of which 5 had several positive samples.

The 22 positive tests included:

  • 9 samples from the production environment
  • 4 samples of the surface of fish on their way into the slaughterhouse
  • 5 samples of the surface of fish
  • 4 product samples at the last stage of production.

Detection in end product at 6 of 49 (12%) salmon slaughterhouses. The product samples had low concentrations of L. monocytogenes (<10 CFU / g)

None of the slaughter boats had samples with findings of L. monocytogenes .

Leave a comment

Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Norway – Audit of listeria measures in salmon slaughterhouse 2021

Posted on November 30, 2021 by | Leave a comment

 

Mattilsynet

 

In 2021, the Norwegian Food Safety Authority carried out an inspection campaign in which establishments and vessels that slaughter salmonids were inspected for measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

What has been investigated? 63 establishments and vessels slaughtering salmonids.
Period: January 15 – September 1, 2021
What were we looking for?

Measures and routines to prevent the fish from becoming contaminated with the listeria bacterium.

The Norwegian Food Safety Authority’s checklist for the inspection contained these points:

  • Identify hazards
  • Management measures
  • Verification
  • Deviation treatment
  • Requirements for premises and equipment. Personal hygiene.
What did we find?

The inspection result shows that the hygienic standard in Norwegian salmon slaughterhouses is generally good.

  • 18 companies received a decision. These mainly concerned the management system, including hazard analysis, sampling plan and measures for the detection of Listeria.
  • One business was closed due to lack of reindeer husbandry and maintenance.
  • Otherwise, relatively few deficiencies were revealed in the hygienic practices of premises and equipment at the operations, where this was controlled.

Leave a comment

Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research

Information – Cleaning your refrigerator after a food recall

Posted on November 30, 2021 by | Leave a comment

Food Safety News

Recalls happen in the U.S. almost daily. Most consumers know not to eat or drink the recalled products and to throw them out, but one thing that’s easy to forget about is cross-contamination.

Products that have been recalled often have been placed in consumers’ refrigerators, on their counters or in their cupboards. This means that cross-contamination could have occurred in any of these areas.

Harmful germs in the recalled product can easily spread to drawers or shelves in your refrigerator through from packaging or spills or leaks.

Recalled food is often contaminated with harmful pathogens, such as Salmonella, Listeria or E. coli. This means that after a recalled product has sat in your fridge, it could contaminate other items in your fridge with one of these dangerous pathogens.

Food poisoning can lead to being hospitalized, and for certain vulnerable people, the illnesses can be fatal.

There are some tips in the link above from the Centers for Disease Control and Prevention (CDC) on how to clean your fridge and counters, and keep your family safe and healthy after removing a recalled product. Use paper towels when possible.

Click to access 5-steps-to-clean-your-refrigerator.pdf

Leave a comment

Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Tanzania – 3 Children Die After Consuming Sea Turtle Meat, 22 People Hospitalised – Algal Toxins?

Posted on November 29, 2021 by | Leave a comment

Republic World

Three children lost their lives after consuming sea turtle flesh on Pemba Island in Tanzania’s Zanzibar. On November 27, police reported that all of the children who died belonged to the same family. According to Juma Sadi, the regional police chief for Pemba North, 22 additional individuals have been brought to hospitals after eating sea turtle flesh on Friday, Xinhua reported.

The police added that samples of the sea turtle flesh have been delivered to the appropriate authorities for testing to examine the cause of the fatalities. “Two of the people admitted to hospital are children and they are in critical condition,” Juma Sadi was quoted by Xinhua as saying. He further highlighted that the sea turtle flesh is suspected of being poisonous.

Algae on the seafloor are known to discharge deadly poisons between the months of November to March when the nation’s temperatures rise and during these months, sea turtles, as well as over 20 kinds of fishes, feast on toxic algae at the bottom of the seafloor. Further, the poisons in the plants eventually seep into the flesh of the organisms that consume them. It has the potential to be lethal if eaten.

Leave a comment

Posted in Aflatoxin, Algal Blooms, Algal Toxin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Toxin

South Africa – Suspected food poisoning leaves 2 dead, 29 others ill after eating funeral food

Posted on November 29, 2021 by | Leave a comment

News 24

The Gauteng health department says it is dealing with a cluster outbreak of suspected food poisoning cases following the funeral of an elderly woman in Kagiso.

The department’s spokesperson Kwara Kekana said they were working closely with the West Rand District in investigating the incident.

According to Kekana, the  poisoning was suspected to have emanated from a funeral at Kadima Street on Saturday, 13 November.

“Food was served around 11:00 and reports of sudden vomiting and diarrhoea began at around 16:00 on the same day,” said Kekana.

“On Sunday evening, there were rumours of eight cases of people with symptoms and one death.”

“Water and food samples have also been collected and the District Health Services is awaiting results,” Kekana added.

Meanwhile, last week, the Department of Health initiated an urgent investigation into possible food poisoning in Mpumalanga, Eastern Cape, and Gauteng following the deaths of children after allegedly consuming noodles.

Leave a comment

Posted in food bourne outbreak, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Poisoning

Argentina – Salmonella alert issued in Salta, Argentina

Posted on November 29, 2021 by | Leave a comment

Outbreak News Today

The Ministry of Health of the Nation and the Ministry of Public Health of Salta issued an epidemiological alert for the increase in cases of paratyphoid fever (caused by the salmonella bacteria) in the province, in order to inform about the risk situation and intensify prevention and control activities.

The isolates were confirmed by the National Reference Laboratory (LNR) as enteric salmonella subspecies enteric serovar Paratyphi B.

In the National Health Surveillance System, from epidemiological week 1 to 45 of 2021, 1,088 notifications of Typhoid and Paratyphoid Fever were registered, of which 1,069 correspond to residents in the province of Salta, mainly in the capital city and municipalities surrounding.

Leave a comment

Posted in food bourne outbreak, Food Micro Blog, Food Microbiology Blog, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella

Research – A Strong Evidence Outbreak of Salmonella enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

Posted on November 26, 2021 by | Leave a comment

MDPI

Salmonellaa

Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA. The vast majority (72.4%) of the salmonellosis foodborne outbreaks reported in EU in 2019 were caused by Salmonella enteritidis, even if their total number due to this serovar decreased. In spring 2020, a foodborne outbreak of S. enteritidis occurred in the Marche region (Central Italy), involving 85 people. The common exposure source was a cheese, pecorino “primo sale”, produced with raw sheep milk. The cheese batches were produced by two local dairies, with a livestock production facility, also including a sheep farm, being part of one dairy. Bacteriological analysis of samples collected allowed the detection of S. enteritidis in animal faeces, environmental samples, raw-milk bulk tanks and milk taken from single animals. These data confirm that, despite the scarce scientific evidence, S. enteritidis can infect sheep and be shed into the animals’ milk. Hence, this is a real risk for public health when unpasteurized milk is used in production of such cheese. The present paper describes the results of the investigations conducted to clarify this outbreak. View Full-Text

Leave a comment

Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Raw Milk, raw milk cheese, Research, Salmonella