Pork cheek terrine with Charcenne wine
Smoked pork rillettes
Rabbit terrine with snails
Forest poultry terrine
Provençal-style veal terrine
Snails in Court Bouillon
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Category Archives: Microbiology Investigations
Research – Low-Temperature Plasma used to remove E. coli from hydroponically grown crops
A group led by researchers at Nagoya University and Meijo University in Japan has developed a disinfection technology that uses low-temperature plasma generated by electricity to cultivate environmentally friendly hydroponically grown crops. This innovative technology sterilizes the crops, promoting plant growth without the use of chemical fertilizers. Their findings appeared in Environmental Technology & Innovations.
In hydroponic agriculture, farmers cultivate plants by providing their roots with a nutrient solution.
However, the nutrient solution can become infected with pathogenic E. coli strains, contaminating the crop and leading to foodborne illnesses.
Posted in Decontamination Microbial, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Technology
Morocco – Food Safety Office: Moroccan Strawberries Cleared of Hepatitis A Virus – Norovirus
Rabat – The National Office for Food Safety in Morocco (ONSSA) confirmed on Friday that Moroccan strawberries exported to Europe have been cleared of Hepatitis A virus contamination, following an extensive investigation.
The statement from the office comes after the Rapid Alert System for Food and Feed (RASFF) was triggered in Europe and raised concerns over the safety of Moroccan strawberries, alleging the presence of the Hepatitis A virus.
In the wake of the alert, ONSSA carried out extensive analysis. The results showed that strawberries tested negative for both Hepatitis A and Norovirus.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Hepatitis A, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Norovirus, Norovirus Soft Fruits, Research
Research – A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood
Abstract
Invasive listeriosis, due to its severe nature in susceptible populations, has been the focus of many quantitative risk assessment (QRA) models aiming to provide a valuable guide in future risk management efforts. A review of the published QRA models of Listeria monocytogenes in seafood was performed, with the objective of appraising the effectiveness of the control strategies at different points along the food chain. It is worth noting, however, that the outcomes of a QRA model are context-specific, and influenced by the country and target population, the assumptions that are employed, and the model architecture itself. Studies containing QRA models were retrieved through a literature search using properly connected keywords on Scopus and PubMed®. All 13 QRA models that were recovered were of short scope, covering, at most, the period from the end of processing to consumption; the majority (85%) focused on smoked or gravad fish. Since the modelled pathways commenced with the packaged product, none of the QRA models addressed cross-contamination events. Many models agreed that keeping the product’s temperature at 4.0–4.5 °C leads to greater reductions in the final risk of listeriosis than reducing the shelf life by one week and that the effectiveness of both measures can be surpassed by reducing the initial occurrence of L. monocytogenes in the product (at the end of processing). It is, therefore, necessary that future QRA models for RTE seafood contain a processing module that can provide insight into intervention strategies that can retard L. monocytogenes’ growth, such as the use of bacteriocins, ad hoc starter cultures and/or organic acids, and other strategies seeking to reduce cross-contamination at the facilities, such as stringent controls for sanitation procedures. Since risk estimates were shown to be moderately driven by growth kinetic parameters, namely, the exponential growth rate, the minimum temperature for growth, and the maximum population density, further work is needed to reduce uncertainties.
Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, Listeria Smoked Fish, listeriosis, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research
Research – Outbreaks hit record high in France in 2022
France reported a record high number of foodborne outbreaks in 2022, according to recently released data.
Notified outbreaks were at their highest since the start of surveillance in 1987 and continued the upward trend observed before the COVID-19 pandemic.
In 2022, 1,924 outbreaks were declared, affecting 16,763 people, of whom 643 went to hospital, and 17 died, said Santé publique France.
For 376 outbreaks, a pathogen could be confirmed in the food or in at least one sick person. A pathogen was suspected without microbiological confirmation for 1,260 outbreaks. For 288 outbreaks, no infectious agent was identified or suspected.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Pathogen, pathogenic
Italy – VITEL TONNE – slices of cooked adult bovine meat in tuna sauce- Microbiological Risk
Brand : Gianni Negrini srl
Name : VITEL TONNE – slices of cooked adult bovine meat in tuna sauce
Reason for reporting : Recall due to microbiological risk
Publication date : 16 February 2024
Documentation
Research – A new Rogue-like Escherichia phage UDF157lw to control Escherichia coli O157:H7
Introduction: Shiga toxin-producing Escherichia coli (STEC) O157:H7 is one of the notorious foodborne pathogens causing high mortality through the consumption of contaminated food items. The food safety risk from STEC pathogens could escalate when a group of bacterial cells aggregates to form a biofilm. Bacterial biofilm can diminish the effects of various antimicrobial interventions and enhance the pathogenicity of the pathogens. Therefore, there is an urgent need to have effective control measurements. Bacteriophages can kill the target bacterial cells through lytic infection, and some enzymes produced during the infection have the capability to penetrate the biofilm for mitigation compared to traditional interventions. This study aimed to characterize a new Escherichia phage vB_EcoS-UDF157lw (or UDF157lw) and determine its antimicrobial efficacy against E. coli O157:H7.
Posted in Bacteriophage, Biofilm, Decontamination Microbial, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Phage, Research, STEC, STEC E.coli
Research – Tomato juice’s antimicrobial properties can kill Salmonella
Tomato juice can kill Salmonella Typhi and other bacteria that can harm people’s digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology. Salmonella Typhi is a deadly human-specific pathogen that causes typhoid fever.
“Our main goal in this study was to find out if tomato and tomato juice can kill enteric pathogens, including Salmonella Typhi, and if so, what qualities they have that make them work,” said principal study investigator Jeongmin Song, Ph.D., Associate Professor, Department of Microbiology & Immunology, Cornell University.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella
Research – The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage
Abstract
The quality of pasteurized milk is commonly assessed through microbiological analysis, with variations in storage conditions significantly impacting the suppression of bacterial growth throughout the milk’s shelf life. This study investigated the dynamics of total bacterial counts (TBCs) and bacterial community shifts in milk that underwent pasteurization at 80 °C for 15 s. The milk was subsequently stored at 4 °C for varying intervals of 1, 4, 7, 10, 13, and 16 days. Culture-based testing revealed a significant TBC increase during the storage period spanning 1 to 16 days (up to −log10 4.2 CFU/mL at day 16). The TBC in pasteurized milk exhibited accelerated microbial growth from day 13 onwards, ultimately peaking on day 16. Bacillus was detected through 16S rRNA identification. Principal component analysis demonstrated a significant impact of storage time on bacterial communities in pasteurized milk. Analysis of bacterial diversity revealed a negative correlation between the Shannon index and the duration of pasteurized milk storage. Using high-throughput sequencing, Streptococcus and Acinetobacter were detected as prevalent bacterial genera, with Streptococcus dysgalactiae and Streptococcus uberis showing as dominant taxa. The presence of Streptococcus dysgalactiae and Streptococcus uberis in pasteurized milk might be attributed to the initial contamination from raw milk with mastitis. This study offers new evidence of the prevalence of bacterial community in pasteurized milk, thereby adding value to the enhancement of quality control and the development of strategies for reducing microbial risks.
Posted in Acinetobacter, Decontamination Microbial, Faecal Streptpcocci, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pasteurisation
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