Category Archives: Microbiology Investigations

USA – Salmonella outbreak grows rapidly over past few weeks.

Posted on September 27, 2021 by | Leave a comment

Outbreak News Today

The Centers for Disease Control and Prevention (CDC) reported an additional 152 Salmonella Oranienburg infections in the multistate outbreak that was first reported earlier this month.

The outbreak, which totals 279 cases to date, has expanded to 29 states. 26 people required hospitalization for their illness, an increase of 8 over the past week.

Texas has reported the most cases with 81, followed by 40 in Oklahoma, 23 in Illinois and 22 in Virginia.

A specific food item has not yet been identified as the source of this outbreak. CDC and public health and regulatory officials in several states are collecting different types of data.

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Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Salmonella

USA – Legionnaires’ Disease outbreak in New Jersey ongoing, Additional cases reported

Posted on September 27, 2021 by | Leave a comment

Outbreak News Today

Legionella_Plate_01

The New Jersey Department of Health (NJDOH) reported this week four cases of Legionnaires’ disease in Hamilton Township, Mercer County between May-August 2021, along with an additional reported case from November 2020.

State and local health officials continue to work closely to investigate these cases as part of a larger investigation, which was initiated in August 2020 following a reported cluster of four cases.

Hamilton Township reported two deaths in August 2020 and an additional death was reported late last month in an elderly township resident among the nine reported cases.

Legionnaires’ disease is a type of pneumonia that people can get after breathing in aerosolized water (small droplets of water in the air) containing Legionella bacteria. Symptoms of Legionnaires’ disease include cough, shortness of breath, fever, muscle aches, and headaches which are similar to symptoms caused by other respiratory infections, including COVID-19.

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Posted in Contaminated water, food bourne outbreak, Food Micro Blog, Food Microbiology Blog, foodborne outbreak, foodbourne outbreak, Legionella, Legionnaires’ disease, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Water, water microbiology, Water Safety

Norway – Analyzes of nutrients, heavy metals and mycotoxins in cereal products 2021

Posted on September 26, 2021 by | Leave a comment

Mattilsynet

The Institute of Marine Research (HI) has, on behalf of the Norwegian Food Safety Authority, performed analyzes of nutrients, heavy metals and mycotoxins in grain products. The purpose of the project “Analyzes of nutrients, heavy metals and mycotoxins in grain products” is to obtain nutrient values ​​for the Food Table and control the products for foreign substances.

What we investigated:
  • The analyzed products are; oatmeal, organic oatmeal, sifted wheat flour, spelled wheat flour, organic wheat flour, whole wheat flour, sifted rye flour, whole rye flour, finely ground barley flour and bran.
  • The producers: AXA, Kolonihagen, Møllerens and Regal.
  • A total of 45 aggregate samples. Each sample consisted of three different batches from each manufacturer.
Period: The analyzes were performed in the period November-December 2019 (sample 1), and in August-September 2020 (sample 2) and five grain products in February 2021 (sample 3).
What we were looking for: The project has provided analysis data for the content of nutrients and foreign substances in grain products from the grocery trade.

 The project has provided analytical values ​​for ash, protein, fat, fatty acids, sugars, starch, dietary fiber, β -carotene, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pyridoxine (B6), folate, vitamin C , vitamin E, vitamin K1, vitamin K2, calcium, magnesium, sodium, potassium, phosphorus, iron, zinc, selenium, iodine, arsenic, cadmium, lead and mercury, and the mycotoxins deoxynivalenol (DON), zearalenone, T2 HT2 and enniatin for 40 grain products. The grain products in sample 3 (5 products) were only analyzed for fat, protein, ash, starch and dietary fiber.
What we found: The results show that the levels of the heavy metals in the cereal products analyzed are below the limit values ​​that apply to arsenic, lead, cadmium, mercury and mycotoxins.

The results show a higher content of dietary fiber in Norwegian grain products than before. This can be explained by the use of an analysis method (AOAC 2009.1) that includes several dietary fiber compounds.

The Norwegian Food Safety Authority will inform affected companies about the analysis project.
Who performed the assignment? Institute of Marine Research

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Posted in deoxynivalenol, DON, Enniatin, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Mold Toxin, Mould Toxin, Mycotoxin, T2 HT2, Zearalenone

Research – Antimicrobial and Antibiofilm Effect of ε-Polylysine against Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli in Tryptic Soy Broth and Chicken Juice

Posted on September 25, 2021 by | Leave a comment

MDPI

ε-Polylysine (ε-PL) is a safe food additive that is used in the food industry globally. This study evaluated the antimicrobial and antibiofilm activity of antibacterial peptides (ε-PL) against food poisoning pathogens detected in chicken (Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli). The results showed that minimum inhibitory concentrations (MICs) ranged between 0.031–1.0 mg/mL, although most bacterial groups (75%) showed MICs of 1.0 mg/mL. The reduction in the cell viability of pathogens due to ε-PL depended on the time and concentration, and 1/2 × MIC of ε-PL killed 99.99% of pathogens after 10 h of incubation. To confirm biofilm inhibition and degradation effects, crystal violet assay and confocal laser scanning microscopy (CLSM) were used. The biofilm formation rates of four bacterial groups (Salmonella, Listeria, E. coli, and multi-species bacteria) were 10.36%, 9.10%, 17.44%, and 21.37% at 1/2 × MIC of ε-PL, respectively. Additionally, when observed under a CLSM, ε-PL was found to induce biofilm destruction and bacterial cytotoxicity. These results demonstrated that ε-PL has the potential to be used as an antibiotic and antibiofilm material for chicken meat processing. View Full-Text

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Posted in escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella

RASFF Alerts – Animal Feed -Salmonella – Fish Meal- Soya Bean Meal – Rapeseed Meal

Posted on September 24, 2021 by | Leave a comment

RASFF

Salmonella spp. in fish meal from USA in Denmark

RASFF

Salmonella in salmon-feed from the UK in Denmark and Norway

RASFF

Salmonella spp. in fishmeal from USA in Denmark

RASFF

Salmonella Mbandaka in soybean meal, used in feed for poultry from Belgium in France and the Netherlands

RASFF

Salmonella in soybean meal from Brazil in Poland

RASFF

Salmonella spp. in rapeseed meal from Germany in Austria, France, Germany and Switzerland

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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, Salmonella

USA – How to Report a Foodborne Illness – General Public

Posted on September 24, 2021 by | Leave a comment

CDC

Please contact your local health department, also known as a county or city health department, if you believe you or someone you know became ill from eating a certain food. Ask to speak with the environmental health specialist, or sanitarian, about a possible food problem. Refer to your state health department website to find more information about how to contact your local health department.

Reporting illnesses to your local health department helps them identify potential foodborne disease outbreaks. Public health officials learn about possible problems in food preparation, production, and distribution that may cause illness during investigations of foodborne disease outbreaks.

Contact CDC about a Foodborne Illness:

Please call CDC INFO at 1-800-CDC-INFO (1-800-232-4636).

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Foodborne Illness, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Norway – The Norwegian Food Safety Authority with an inspection campaign on Listeria measures at producers of ready-to-eat seafood.

Posted on September 23, 2021 by | Leave a comment

Mattilsynet

In the autumn of 2021 and the spring of 2022, the Norwegian Food Safety Authority will carry out an inspection campaign with approved producers of ready-to-eat seafood. In the campaign, the Norwegian Food Safety Authority will investigate measures and routines to prevent the ready-to-eat products from being contaminated with the listeria bacterium.

The campaign starts in November and lasts until April next year.

– We will look in particular at the manufacturers’ documentation of the chosen limit value, routines for sampling and non-conformance treatment. We will also provide guidance on the limit values ​​and clarify regulations and responsibilities for manufacturers. This is to ensure that ready-to-eat seafood produced in Norway is safe to eat, says Siv Jorunn Nordlund, section manager for biological food safety at the Norwegian Food Safety Authority.

The control will take place in the form of audits, and the goal is to audit all approved producers of smoked and digged seafood.

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Posted in 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

USA – Georgetown University reports outbreak among students; source unknown

Posted on September 23, 2021 by | Leave a comment

Food Safety News

At least a dozen students at Georgetown University have reported being sick with symptoms that resemble foodborne illness and an official says they may be part of a nationwide outbreak of Salmonella infections.

Chief Public Health Officer Dr. Ranit Mishori says the school is working to determine the cause of the illnesses.

“At this time we do not know the cause of the symptoms, but it is prudent to assume they are related to an infectious process. Please be aware that the U.S. Centers for Disease Control and Prevention has reported a national outbreak of Salmonella from an unknown source,” according to a letter Mishori sent to students and staff. 

Students have reported symptoms including severe stomach pains, vomiting and diarrhea, which are consistent with foodborne illness.

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Safety, foodborne disease, Foodborne Illness, foodborne outbreak, foodbourne outbreak, gastroenteritis, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

Information – Preventive Controls – A novel approach to kill pathogens utilizing non-flammable alcohol spraying technology:

Posted on September 23, 2021 by | Leave a comment

Food Safety Tech

It is a common misconception that low numbers of Salmonella, Cronobacter and other pathogens are not a problem in low moisture foods because these products do not support growth. Certain organisms can persist for prolonged periods of time in low-moisture products, and heat resistance of Salmonella is greatly increased at reduced water activities in food matrices.

The low water activity level found in most dry ingredients and finished products usually results in severely dehydrated bacteria. It is only when there is adequate moisture, temperature and growing conditions that these stressed bacteria recover and multiply.

Physical cleaning should be followed by chemical or equivalent disinfection procedures and all contact surfaces should be dry before use. If disinfection measures are inadequate, bacteria may adapt to the stress conditions and become more resistant to control efforts. Clean breaks for in-shift sanitizing are becoming more common, so speed of application and drying time must be considered when evaluating new interventions.

Newer technology used in food and medical applications include concentrated alcohol products applied through inert gases to eliminate flammability. Biomist, Inc. has developed new high-grade sanitizing systems and automation for food manufacturers to bolster their sanitation programs by safely applying alcohol-based sanitizers to processing equipment, pneumatic pipes, electronics and other vectors of contamination.

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Posted in Cronobacter sakazakii, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pathogen, pathogenic, Salmonella

Denmark – Gas evolution in meatball sausage – Microbial Contamination

Posted on September 23, 2021 by | Leave a comment

DVFA

Atria Danmark A / S is recalling a batch of “Den Lette Frikadellepølse” from 3-Stjernet due to gas development in the packages, which indicates unwanted growth of microorganisms.

Recalled Foods , Published: September 22, 2021

What food:
“The Light Meatball Sausage” from the 3-star Net weight: 110g
Best before date: 09.29.2021
EAN number: 57067704, DK260EF

Sold in:
Grocery stores across the country

Company withdraws:
Atria Denmark A / S, Langmarksvej 1, 8700 Horsens

Cause:
The company has found gas development 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.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Spoilage, microbial contamination, Microbiology, Microbiology Investigations