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Category Archives: Microbiology Investigations
RASFF Alert- Microbial Contamination – Raw Sausage
Microbiological contamination in raw sausage from Italy in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, RASFF
RASFF Alerts – Animal Feed – Salmonella – Tuna Flour – Raw Dog Food
Presence of Salmonella spp in Tuna Flour from Spain in Italy and Greece
Salmonella (in 3 out of 5 samples /25g) in frozen raw dog food from Germany in Austria
Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pet Food, Pet Food Testing, RASFF, raw pet food, Salmonella, Salmonella Dog Food
Research – Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus-based and trisodium phosphate formulations
Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus-based products (CitroSan [CS] and Citrol-K Ultra [CK]) alone and in combination with TSP for reduction of Campylobacter in vitro and in chicken. The minimum bactericidal concentration (MBC) of the preservatives alone or in combination was determined against Campylobacter jejuni. Their ability to reduce bacteria in raw chicken and their effect on the sensorial characteristics of the meat were determined. The MBCs obtained were 0.5 ± 0.04% for TSP, 0.05 ± 0.0006% for CS, and 0.0006 ± 0.0001% for CK. When combined, bactericidal concentrations varied. Following contact with TSP–CS and TSP–CK for 6 hr, C. jejuni was reduced from 106 to <100 CFU/g. Concentrations below those used in industry (2% TSP, 0.3% CS, and 0.05% CK) were added on the raw chicken skin before (B: treated with TSP and then inoculated) and after (A: inoculated and then treated with TSP) inoculation of Campylobacter. TSP (A) reduced C. jejuni by 92.6% after 24 hr, whereas TSP (B) caused a 36% reduction. TSP (A and B) in combination with both CS and CK caused 98.9 and 95.9% reduction, respectively, after 120 hr. The CS–CK combination (without TSP) reduced bacteria to undetectable levels after 48 hr. No significant differences were detected in the sensorial characteristics of treated wings. All the combinations tested, but especially 0.3% TSP + 0.0003% CK represent alternatives to control C. jejuni in chicken and reduce or avoid synthetic preservatives.
Posted in Campylobacter, Campylobacter jejuni, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Technology
Denmark – Gas evolution in potato salad – Micro Contamination
BY Lantz is recalling organic potato salad with carrots due to gas evolution in the packages, indicating unwanted growth of microorganisms.
Recalled Foods , Published: September 27, 2021
What food:
Organic Potato salad with carrots
Net content: 350g
Best before-dates: 9/29/2021 and 6/10/2021
EAN bar code number: 5710871004605
Sold in:
Irma Shops Zealand
Company withdraws:
BY Lantz, Hovedvagtsgade 8.5, 1103 Copenhagen K
Cause:
The company has found gas evolution in some of the packages, which indicates unwanted growth of microorganisms.
Risk: The
evolution of gas and the possible growth of microorganisms make the product unfit for human consumption. Consumer
Advice:
Consumers are advised to return the product to the store where it was purchased or to discard it.
Research – Antimicrobial resistance, virulence , Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products
Staphylococcus aureus is an important food pathogen that has the ability to form biofilms. This pathogen has been implicated in foodborne outbreaks associated with the consumption of meat and meat products. Since the role of meat products as reservoirs of antimicrobial resistant S. aureus and biofilm formers has not been studied, this research was conducted to assess the incidence, antimicrobial resistance, and presence of biofilm-forming genes in S. aureus bacteria from meat and meat products. For this purpose, 440 samples of meat and meat products were randomly collected from supermarkets of Shahrekord city, Iran. S. aureus isolates were highlighted and identified through biochemical tests. All S. aureus isolates were profiled for susceptibility to 14 antibiotics and the corresponding resistance genes were searched. The quantification of biofilm formation followed by a screening of biofilm formation encoding genes was done. Of the 440 samples collected, 61 were found to contain S. aureus. The incidence of S. aureus among the beef meat (16/61) was the highest followed by its incidence in sausage (10/61) and lunch meat (9/61). At least one isolate of S. aureus carries one of the following resistance gene blaZ, mecA, tet K, linA, tetM, erm A, ermB, and aac A-D. High distribution of icaA, icaB, icaC, icaD, clfB, and clfA, biofilm formation genes and Enterotoxin encoding genes sea, seb, sec, and sed. The ability of biofilm production and the presence of virulence determinants in the genome of S. aureus can contribute to their pathogenicity. This research demonstrated the roles of meat and meat products as reservoirs of biofilm-forming and antimicrobial-resistant strains of S. aureus. This poses a food safety and public health problem. However, further work needs to be done to better understand the implication of icaABCD biofilm forming genes present in S. aureus from meat and meat products in their resistance.
India – Delhi govt”s food safety dept to start campaign to check buckwheat flour stocks ahead of Navratri – Aflatoxin
New Delhi, Sep 25 (PTI) Delhi government”s Food Safety department will run a campaign ahead of Navrati festival next month to check the stocks of buckwheat flour in the national capital, officials said on Saturday.
Buckwheat flour, popularly known as ”kuttu atta”, if infected with fungus can cause food poisoning owing to development of aflatoxin in it.
Last April, cases of illness due to consumption of spoiled ”kuttu atta” were reported from Delhi”s Kalyanpuri, Trilokpuri and Mehrauli areas, officials said.
“People who consume spoiled ”kuttu atta” may fall ill. So, they should prefer to use packed ”kuttu” four to avoid chances of any fungal infection.,” said Neha Bansal, food safety commissioner of Delhi government.
The loose quantities of these buckwheat flour, if stored in unhygienic condition for long, may develop fungal growth and also get infested with insects. The fungus produces aflatoxin which is harmful for health, she said.
“In view of use of ”kuttu” flour on a large-scale during Navratri. the Food Safety department will conduct special inspection drive ahead of the festival to ensure shopkeepers do not have ”kuttu atta” unfit for consumption,” Bansal said.
The food safety officers in the districts have been asked to visit marketplaces and check samples of buckwheat flour to ensure it is not spoiled. The drive will start soon, said another officer of the department.
”Kuttu” flour is used to cook food by people holding fast on the nine days of Navratri festival. The festival this year will beginning from October 7.
Nearly 500 residents of Kalyanpuri and Trilokpuri in east Delhi had to be admitted to different hospitals in April this year. They had consumed food cooked with ”kuttu” flour after which they had complained of stomachache, vomiting and headache and were treated in hospitals.
Local police had registered a case against a shopkeeper and also arrested him for selling rotten buckwheat flour to the locals in the area.
USA – Georgetown – Testing shows dozens of illnesses at university likely caused by Norovirus.
Laboratory testing has shown that norovirus is behind dozens of illnesses among students and staff at Georgetown University in Washington D.C.
University officials have been working with public health officials since Sept. 21 when about a dozen students reported symptoms consistent with foodborne illnesses, specifically norovirus.
“On Friday evening, our facilities team began deep cleaning and sanitizing of rooms of affected individuals and all common or shared spaces in our campus residential facilities. They have completed 46 student rooms and will be continuing cleaning throughout the day on Saturday (Sept. 25),” according to a statement from university officials.
Pakistan – Hafeez pulls out of National T20 Cup Rawalpindi matches due to food poisoning
Pakistan all-rounder Mohammad Hafeez has pulled out of the Rawalpindi matches of the National T20 Cup due to food poisoning.
“Hafeez will have his blood tests taken today,” said a source. “He will join Punjab Central for the matches in Lahore.”
Punjab Central said that the all-rounder is feeling better already and has been advised to rest by doctors.
A few days ago, the former Pakistan captain had met Prime Minister Imran Khan with PCB Chairman Ramiz Raja and other members of the T20 World Cup squad at the Prime Minister Office.
Hafeez had said it was always “inspirational” to meet his “hero” Prime Minister Imran as the team heads to the T20 World Cup next month.
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