Category Archives: Microbiology Investigations

Research – Large Multicountry Outbreak of Invasive Listeriosis by a Listeria monocytogenes ST394 Clone Linked to Smoked Rainbow Trout, 2020 to 2021

ASM

Whole-genome sequencing (WGS) has revolutionized surveillance of infectious diseases. Disease outbreaks can now be detected with high precision, and correct attribution of infection sources has been improved. Listeriosis, caused by the bacterium Listeria monocytogenes, is a foodborne disease with a high case fatality rate and a large proportion of outbreak-related cases. Timely recognition of listeriosis outbreaks and precise allocation of food sources are important to prevent further infections and to promote public health. We report the WGS-based identification of a large multinational listeriosis outbreak with 55 cases that affected Germany, Austria, Denmark, and Switzerland during 2020 and 2021. Clinical isolates formed a highly clonal cluster (called Ny9) based on core genome multilocus sequence typing (cgMLST). Routine and ad hoc investigations of food samples identified L. monocytogenes isolates from smoked rainbow trout filets from a Danish producer grouping with the Ny9 cluster. Patient interviews confirmed consumption of rainbow trout as the most likely infection source. The Ny9 cluster was caused by a MLST sequence type (ST) ST394 clone belonging to molecular serogroup IIa, forming a distinct clade within molecular serogroup IIa strains. Analysis of the Ny9 genome revealed clpYdgcB, and recQ inactivating mutations, but phenotypic characterization of several virulence-associated traits of a representative Ny9 isolate showed that the outbreak strain had the same pathogenic potential as other serogroup IIa strains. Our report demonstrates that international food trade can cause multicountry outbreaks that necessitate cross-border outbreak collaboration. It also corroborates the relevance of ready-to-eat smoked fish products as causes for listeriosis.
IMPORTANCE Listeriosis is a severe infectious disease in humans and characterized by an exceptionally high case fatality rate. The disease is transmitted through consumption of food contaminated by the bacterium Listeria monocytogenes. Outbreaks of listeriosis often occur but can be recognized and stopped through implementation of whole-genome sequencing-based pathogen surveillance systems. We here describe the detection and management of a large listeriosis outbreak in Germany and three neighboring countries. This outbreak was caused by rainbow trout filet, which was contaminated by a L. monocytogenes clone belonging to sequence type ST394. This work further expands our knowledge on the genetic diversity and transmission routes of an important foodborne pathogen.

Research Imported spring onions related to the first recorded outbreak of enteroinvasive Escherichia coli in Denmark, November to December 2021

Eurosurveillance

Enteroinvasive  (EIEC) is a Gram-negative bacteria causing diarrhoeal disease. EIEC is transmitted via the faecal–oral route, with a usual incubation period of 1–3 days; infections are frequently related to contaminated food and water [1,2]. In Denmark, disease caused by EIEC is mostly observed in returning travellers, but secondary transmission from person-to-person may occur [3]. In Europe, outbreaks of EIEC in 2012, 2014 and 2017 have been reported and, for all of these, contaminated vegetables were suspected as the source [46].

Clinically, EIEC infections present either with watery diarrhoea or dysentery. EIEC invade the epithelial cells of the large intestine in the same manner as  and symptoms resulting from EIEC infection are clinically indistinguishable from shigellosis [7]. Studies have shown that  and  species have high genomic and phenotypic similarity, leading to propose that  species should be reclassified as a subspecies of  [8,9].

Diagnostics of EIEC in Denmark are done locally through 10 different clinical microbiology laboratories situated at hospitals in the five Danish regions. The criteria for carrying out an EIEC diagnostic vary. Some laboratories test all faecal samples for diarrhoeagenic  including EIEC, while others test only faecal samples from suspected patients, based on their age, travel history and presence of bloody diarrhoea. The PCR diagnostic assays target the invasive plasmid gene () shared by both  spp. and EIEC [10]. Culture is required to differentiate the two species, and if culture is not possible or unsuccessful, faecal specimens are considered positive for the combination /EIEC. Detection of /EIEC is voluntarily notified as part of the Danish laboratory surveillance, where episodes are irregularly reported by the clinical microbiology laboratories to Statens Serum Institut (SSI), the national public health institute. All isolates from successfully cultured samples are furthermore routinely sent on a voluntary basis to SSI for further characterisation.

Outbreak detectionOn 10 December 2021, the clinical microbiology laboratory at Slagelse hospital in Region Zealand reported observing an increase between 5 and 8 December of patients diagnosed with domestically-acquired EIEC. During this period, this laboratory had detected a total of five such patients. On the same day (10 December), SSI identified one EIEC isolate with serotype O96:H- and three with serotype O136:H7 (two of which originated from Slagelse hospital), the latter a type never found in human samples from Denmark before. In total, between 6 and 10 December, SSI had received six EIEC isolates from three different regions of Denmark, exceeding the total number of EIEC isolates that were received in the months of December of the 2 previous years. A national outbreak was therefore declared on 13 December.

Research – BSI – What is PAS 320 Developing and sustaining a mature food safety culture – Guide about?

BSI

When it comes to food safety, the common factor in many incidents and recalls is people. In response PAS 320:2023 gives organizations clear guidance on what a good food safety culture looks like.

Who is PAS 320 Developing and sustaining a mature food safety culture – Guide for?

Any organization of any size or purpose across the food chain, from primary production to final delivery to consumers. PAS 320:2023 might also be of use to:

  • Educational institutions
  • Trade associations
  • Coalitions of action
  • Professional bodies
  • Certification and accreditation bodies
  • Certification programme owners (CPOs) and regulatory bodies

What does PAS 320 Developing and sustaining a mature food safety culture – Guide cover?

PAS 320:2023 gives guidance on recognizing and maintaining a positive culture of food safety in any food organization, regardless of its size or focus.

It includes guidance on using a food safety culture maturity model against which organizations can assess their level of maturity to help foster cultural change that impacts on all functions and levels in a food organization. It covers the defined pre-requisites and taxonomy of organizational culture, with a food safety culture focus. Why should you use PAS 320 Developing and sustaining a mature food safety culture – Guide?

  • It provides practical guidance on recognizing and maintaining a positive safety culture in any food organization
  • It will drive best practices throughout the industry that can proactively mitigate food safety risks by embedding a safety culture in food organizations, top down and bottom up

It can help increase confidence in food organizations and strengthen their risk management.

PAS 320:2023 contributes to UN Sustainable Development Goal 2 on ending hunger, and achieving food security and sustainable agriculture, and Goal 3 on good health and well-being.

RASFF Alerts – Animal Feed – Salmonella – Pet Food – Organic Sunflower Press Cake

RASFF

Salmonella in pet food from Netherlands in Belgium

RASFF

Salmonella spp. in organic sunflower press cake from Bulgaria in Germany

Research – Sanitizers to reduce Salmonella on and in turkey eggs evaluated

Feedstuffs

hazegg.jpg

USPOULTRY and the USPOULTRY Foundation have announced the completion of a funded research project at Cargill Inc., in which researchers evaluated egg wash sanitizers to reduce Salmonella contamination on and in turkey eggs. The research was made possible in part by an endowing Foundation gift from Cargill and proceeds from the International Poultry Expo, part of the International Production & Processing Expo (IPPE).

According to the research summary, Salmonella remains the number one cause of foodborne illness in the U.S., which causes an economic burden for the poultry industry as well as public concern for the consumers. As such, the poultry industry must be diligent during processing to reduce Salmonella risk, including interventions for hatch eggs.

Dr. Ted Brown and colleagues at Cargill, Inc. recently completed a research project that evaluated sanitizers with thymol, peracetic acid (PAA), bromine, peroxide, chlorine and quaternary ammonium. The peroxide product proved to be the most effective egg sanitizer at reducing Salmonella prevalence on the egg surface by more than 73%. None of the sanitizers tested in the trial caused damage to the cuticle, and Salmonella did not penetrate the egg.

Research – Getting Creative To Combat Foodborne Norovirus

Technology Networks

Every year, norovirus causes hundreds of millions of cases of food poisoning — and the deaths of at least 50,000 children — yet there exists no real way to control it. The virus has proven exceptionally difficult to study in the lab, and scientists have struggled to develop effective vaccines and drugs.

A new study at Washington University School of Medicine in St. Louis describes a creative way to make a vaccine against norovirus by piggybacking on the highly effective vaccines for rotavirus, an unrelated virus that also causes diarrhea.

The researchers created an experimental rotavirus-norovirus combo vaccine by adding a key protein from norovirus to a harmless strain of rotavirus. Mice that received the experimental vaccine produced neutralizing antibodies against both rotavirus and norovirus. The study, available online in Proceedings of the National Academy of Sciences, outlines an innovative approach to preventing one of the most common and intractable viral infections.

USA – FDA says the hepatitis A virus in this year’s frozen strawberry outbreak is identical to one from 2022

Food Safety News

Federal officials have confirmed that the strain of hepatitis A virus found in frozen organic strawberries involved in a multi-state outbreak this year is the same strain that caused an outbreak in 2022.

The organic strawberries associated with both outbreaks were imported to the United States from the same growing area in Baja California, Mexico, according to an outbreak update from the U.S. Food and Drug Administration.

So far this year there have been seven people confirmed infected and all seven reported eating frozen organic strawberries. Two of the patients required hospitalization.

FDA’s traceback investigation identified a common supplier of frozen organic strawberries, but Tuesday’s update did not name the supplier. Both this year and in 2022 the implicated strawberries were sold at a variety of stores under several different brand names.

Research – Austria reports Salmonella and Yersinia data for 2022

Food Safety News

Submissions of human Salmonella isolates are approaching pre-COVID-19 pandemic levels in Austria after a decline in 2020 and 2021, according to the Federal Ministry of Labour, Social Affairs, Health and Consumer Protection (BMSGPK).

In 2022, the number of isolates sent to the National Reference Centre for Salmonella increased by 118. This past year, 1,166 Salmonella isolates were submitted to the reference center compared with 1,048 in 2021. It is still below the 1,872 sent in 2019.

In 2022, the Austrian National Reference Centre for Yersinia at the Austrian Agency for Health and Food Safety (AGES) received 201 human isolates.

Of these, 107 were pathogenic, and 94 were non-pathogenic. Among the pathogenic ones, 105 belonged to Yersinia enterocolitica including 88 serovar O:3; biovar 4, and two were Yersinia pseudotuberculosis.

A total of 130 cases of yersiniosis were reported to BMSGPK. This was about the same level as in 2021. Based on data from 38 patients, 22 cases reported diarrhea, 11 had cases of abdominal pain and three each mentioned vomiting and fever.

USA – FDA – Core Outbreak Table – Update

FDA

What’s New

  • On 4/11/2023, an updated outbreak advisory was issued for the outbreak of hepatitis A virus linked to frozen organic strawberries (reference #1143).
  • The outbreak of Listeria monocytogenes (ref #1127) linked to enoki mushrooms has ended and the FDA investigation is closed.
Date
Posted
Ref Pathogen
or
Cause of
Illness
Product(s)
Linked to
Illnesses

(if any)
Total
Case
Count

Status
3/29/2023 1141 Salmonella Infantis Raw Flour See
CDC
Investigation
Notice
Active
3/8/2023 1144 Salmonella Hartford Not Yet
Identified
53 Active
3/1/2023 1143 Hepatitis A Virus Frozen Organic
Strawberries
See
Outbreak
Advisory
Active
2/15/2023 1123 Listeria
monocytogenes
Not Yet
Identified
See
CDC
Investigation
Notice
Active

MasterChef cooks cause food poisoning in Spain

Food Safety News

More than 40 people are suspected to have been affected by food poisoning as part of a TV cooking show in Spain.

Health officials in Valencia confirmed to local media that 44 diners invited to a recording of the MasterChef program on Jan. 19 suffered food poisoning. The episode was aired earlier this week. Symptoms included vomiting and diarrhea.

MasterChef is a popular reality television cooking show broadcast in several countries where contestants make a range of dishes, which are judged by experts.

Reports first surfaced on Twitter with a woman reporting she was one of many people who had gotten sick after tasting food served outside an aquarium in Valencia for staff as part of the program. A range of items, including seafood, were prepared for about 120 people.

Analysis, traceability information, and documentation of the process and treatment of food used and cooked were shown to health authorities.

However, officials were unable to find the source of the infection because of the time that had passed since the event meaning there was no food left to test.

The producer of the program in Spain, Shine Iberia, apologized to the affected diners.

“This is an absolutely exceptional case in these 11 years of MasterChef in Spain, a program where it is an absolute priority to guarantee the nutritional care of the people involved.”