Category Archives: Microbiology Risk

Research – Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

Posted on October 2, 2022 by | Leave a comment

MDPI

Abstract

Listeria monocytogenes is a particularly foodborne pathogen associated with listeriosis, which can be disseminated in food and food processing environments. This study aimed to determine the serotypes and characteristics of virulence factors and antibiotic resistance among 40 L. monocytogenes strains isolated from food (n = 27) purchased in Olsztyn (Warmia and Mazury region, Poland) and food processing environments in Poland (n = 13). Isolates were assigned to serotypes 1/2a, 1/2c, 3a, and 3c using polymerase chain reaction (PCR). The results showed that serotype 1/2a (66.7%) was the most prevalent among strains from food, and serotype 1/2c (53.8%) among strains from the food processing environments. Five different virulence factors (hlyA, prfA, inlB, luxS, sigB) were detected in all isolates from the food processing environments using PCR. The hlyA (100.0%), prfA (100.0%), and inlB (96.3%) were the most prevalent in food strains. Seven (25.9%) of the strains of food and ten (76.9%) strains from the food processing environments showed the ability to form biofilm. The tested isolates were subjected to antibiotic susceptibility testing against 12 antibiotics used in the mitigation of listeriosis, using the disk diffusion method. The most frequent were intermediate resistance and resistance to clindamycin. Twelve (92.3%) strains from the food processing environments, and twenty-three (85.2%) from food were non-susceptible to clindamycin. Generally, antibacterial resistance determinants (Lde, aadB, aac(3)-IIa(aacC2)a, penA, mefA, lnuA, lnuB, sulI, sulII) were detected in sixteen (59.0%) strains from food and four (30.8%) from the food processing environments, by PCR. The most frequent were the mefA-lnuA (n = 7; 20.0%) and lnuA (n = 6; 17.1%) genotypes. From this research, we can conclude that virulent and antimicrobial-resistant strains of L. monocytogenes are present in food and the food processing environment in Poland, which may pose a potential health risk to consumers. Monitoring for the control of virulent and antimicrobial-resistant L. monocytogenes strains in the food system can contribute to effective planning and prevention of their spread.

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Posted in Antibiotic Resistance, 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, Microbiology Risk, Research

Research – Pet Reptiles in Poland as a Potential Source of Transmission of Salmonella

Posted on October 1, 2022 by | Leave a comment

MDPI

Abstract

Reptiles are considered a potential source of Salmonella transmission to humans.
The aim of this research was to determine the incidence of Salmonella in pet reptiles in Poland and to examine Salmonella isolates with regard to their biochemical characteristics, serotype, antimicrobial susceptibility, and pathogenic and zoonotic potential.
The research material consisted of 67 reptile faeces samples. The taxonomic affiliation of the Salmonella isolates was determined by MALDI-TOF mass spectrometry, biochemical analyses, and serotyping; whole genome sequencing (WGS) analysis was performed on three isolates whose serotype could not be determined by agglutination. The antimicrobial susceptibility of the Salmonella isolates was determined by the broth dilution method, and in the case of some antimicrobials by the disk diffusion method.
The pathogenic and zoonotic potential of the identified serotypes was estimated based on available reports and case studies. The presence of Salmonella was confirmed in 71.6% of faecal samples, with the highest incidence (87.1%) recorded for snakes, followed by lizards (77.8%) and turtles (38.9%). All isolates (n = 51) belonged to the species S. enterica, predominantly to subspecies I (66.7%) and IIIb (25.5%). Among these, 25 serotypes were identified, including 10 that had previously been confirmed to cause reptile-associated salmonellosis (RAS). Salmonella isolates were susceptible to all antimicrobial substances used except streptomycin, to which 9.8% of the strains showed resistance.
None of the strains contained corresponding resistance genes. The study demonstrates that pet reptiles kept in Poland are a significant reservoir of Salmonella and contribute to knowledge of the characteristics of reptilian Salmonella strains. Due to the risk of salmonellosis, contact with these animals requires special hygiene rules.

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Posted in antimicrobial resistance, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Salmonella, Zoonosis

Research – Collective food poisoning (TIAC) ​​with E. coli O157 producing Shiga toxins, associated with the consumption of raw cucumbers

Posted on October 1, 2022 by | Leave a comment

Sante Publique

On September 9, 2021, the Regional Health Agency (ARS) of Hauts-de-France was informed of a suspicion of collective food poisoning (TIAC) ​​affecting half-board students, educated in several schools in a municipality. of the Lille metropolis. On September 13, 2021, two cases of hemolytic and uremic syndrome (HUS) were diagnosed in two hospitalized children attending school in this town. Public Health France Hauts-de-France was asked by the Hauts-de-France ARS to provide support for the investigations and management of this TIAC. A total of 35 cases of gastroenteritis, with bloody diarrhea and fever (>38°C) in half of the cases, were identified. Ten cases were hospitalized and two children developed HUS. The cases identified were half-board students in four school groups (29 cases), a parent of a student and elderly people benefiting from the municipality’s home meal delivery service (5 cases). The case canteens were all supplied by the central municipal kitchen. The shape of the epidemic curve was in favor of a common and point source of contamination during meals on September 2 or 3, 2021. The case-control survey, carried out in schools, concluded that only the consumption of cucumbers in salad, served with the meal on September 2, was statistically and significantly associated with the occurrence of the disease. A strain of E. highly pathogenic Shiga toxin-producing (STEC) O157 coli was isolated from the stool cultures of eight cases, including the two children who developed HUS and in the offending cucumber salad. Genomic analysis of the strains confirmed the genetic clustering of clinical and food strains that belonged to the same genomic cluster. The veterinary investigation revealed that a failure in the decontamination process, associated with incomplete peeling of the contaminated cucumbers, contributed to the occurrence of this TIAC. The cucumbers in question came from Belgium and the Belgian health authorities were informed via the dedicated European alert circuits. No other episodes of clusters of STEC infection related to this TIAC have been reported to the ARS over the period while cucumbers from the same batch had been widely distributed in communities and commercial catering services in the Hauts-de-France region. The food vehicle, incriminated in this TIAC, is part of the plants at risk because of its raw mode of consumption. It is important to remind vulnerable populations and collective catering services that preventing the risk of STEC infection, linked to the consumption of raw vegetables, requires washing, disinfection and peeling.

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Posted in Decontamination Microbial, E.coli O157, E.coli O157:H7, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research, Shigatoxin

UK – PASCO Foods recalls PASCO Delhi Tikka Masala and PASCO Rajestani Jalfrezi cooking sauces because of shortened shelf life

Posted on September 30, 2022 by | Leave a comment

FSA

Rajestani Jalfrezi Cooking Sauce because of a production fault which has shortened the shelf life of the product, making them unsafe to eat.

Product details

PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 228092/1, 228092/2 and 228092/3
Best before 29 August 2024
PASCO Delhi Tikka Masala Cooking Sauce
Pack size 350g
Batch code 229020
Best before 02 September 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228062/1, 228062/2, 228062/3 and 228062/4
Best before 26 August 2024
PASCO Rajestani Jalfrezi Cooking Sauce
Pack size 350g
Batch code 228072/1 and 228072/2
Best before 27 August 2024

Risk statement

A production fault has shortened the shelf life of these products, making them unsafe to eat.

Action taken by the company

PASCO is recalling the above products from customers. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tells them what to do if they have bought the product. Please see attached notice.

Customer notice: PASCO Tikka Masala Sauce and PASCO Rajestani Jalfrezi Sauce (230.22 KB)

Our advice to consumers

If you have bought any of the above products do not eat them. Instead, return them to the store from where they were bought for a full refund, no receipt is required. If you would like any further information, please contact PASCO Customer Relations on 01942 493220.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Safety Alert, Food Safety Management, fsa, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research -Microbial safety and sanitary quality of strawberry primary production in Belgium: risk factors for Salmonella and Shiga toxin producing Escherichia coli (STEC) contamination

Posted on September 30, 2022 by | Leave a comment

Academia Edu

Hepatitis A kswfoodworld

ABSTRACT 
Strawberries are an important fruit in Belgium both in production and consumption, but little
information is available about the presence of Salmonella  and STEC in these berries, the risk
factor in agricultural production and possible specific mitigation options. In 2012, a survey
was undertaken of three soil and three soilless cultivation systems in Belgium.
No Salmonella spp. was isolated. No STEC was detected in the strawberry samples (0 out of 72), but STEC
was detected by qPCR in 11 out of 78 irrigation water and 2 out of 24 substrate samples.
Culture isolates were obtained for 2 out of 11 qPCR positive irrigation water samples and 2
out of 2 substrate samples. Multivariable logistic regression analysis revealed elevated generic  E. coli
numbers (odds ratio (OR) for 1 log increase being 4.6) as the most important risk factor for STEC, together with the berry picking season (elevated risk in summer). Presence of generic  E. coli in the irrigation water (≥ 1 cfu per 100 ml) was mainly influenced by the type of irrigation water (collected rainfall water stored in ponds was more often contaminated than ground water pumped from boreholes (OR = 5.8)) and the lack of prior treatment (untreated water versus water subjected to sand filtration prior to use (OR = 19.2)). The follow-up study in 2013 at one of the producers indicated cattle as the most likely source of 
STEC contamination of the irrigation water.

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Posted in bacterial contamination, Contaminated water, cross contamination, Decontamination Microbial, E.coli, food contamination, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella, STEC, STEC E.coli, Water, water microbiology, Water Safety

Research – Biofilm formation in food industries: A food safety concern

Posted on September 30, 2022 by | Leave a comment

Academia Edu

Foodborne diseases have always been a threat to human health. They are considered an emergent public health concern throughout the world. Many outbreaks have been found to be associated with biofilms. It is well documented that biofilms have become a problem in food industries as it renders its inhabitants resistant to antimicrobial agents and cleaning. In this review, biofilms formation in dairy, fish processing, poultry, meat, and Ready-To-Eat foods industries are discussed, as well as the biofilms forming abilities of various microorganisms and the influence of food contact surface materials on biofilm formation. In addition, the conventional and emergent control strategies used to gain more proximity to efficiently maintain good hygiene throughout food industries is discussed.

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

Research – Study Examines Listeria, Salmonella Survival in Dry Packaging Facilities, Efficacy of Sanitizers

Posted on September 30, 2022 by | Leave a comment

Food Safety Magazine

An ongoing study funded by the Center for Produce Safety (CPS) is examining the survival of Salmonella and Listeria monocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The study, led by Clemson University researchers Paul Dawson, Ph.D., and Kay Cooksey, Ph.D., aims to improve produce safety by identifying and investigating critical areas for microbial risk that exist in packinghouse environments after the washing, waxing, and drying steps.

Dr. Dawson chose to focus on Salmonella and L. monocytogenes due to their prevalence in produce packaging facilities, as well as their differing physiological characteristics. For instance, packaging facilities issued recalls for stone fruits contaminated with L. monocytogenes and peaches contaminated with Salmonella in 2016 and 2020, respectively. Additionally, while Salmonella is resistant to drying and can persist on surfaces with low water activity, L. monocytogenes survives and grows under cool, damp conditions. Salmonella can still survive in lower temperatures, but its growth is inhibited.

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

RASFF Alert – Animal Feed – Salmonella – Frozen Fish

Posted on September 30, 2022 by | Leave a comment

RASFF

Salmonella in frozen fish for pet food from Spain in Italy

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Salmonella, Pet Food Testing

RASFF Alert – Animal Feed – Enterobacteriaceae – Dog Chews

Posted on September 30, 2022 by | Leave a comment

RASFF

High count of Enterobacteriaceae in dog chews from China in Sweden

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Posted in Animal Feed, Animal Feed Testing, Enterobacteriaceae, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pet Food, Pet Food Enterobacteriaceae, Pet Food Testing

Research – Increase in food outbreaks by Escherichia coli. How to prevent them

Posted on September 29, 2022 by | Leave a comment

ACSA

In recent months, outbreaks caused by Escherichia coli have increased (Ireland, Scotland, etc.). Recently, in France, pizzas contaminated by this bacterium affected 56 people─ including 55 small children─ and caused two deaths.

This bacterium is naturally present in our digestive microflora. Although most strains of E. coli  are harmless to humans, others can cause infections or carry antibiotic resistance genes. Among the pathogenic strains, shigatoxigenic E. coli is responsible for serious infections in children and the elderly.

Ruminants, especially cattle, are healthy carriers of these bacteria. Therefore, the bacteria present in their excrement can contaminate animal products (meat and dairy) and the environment (soil and water). Contamination occurs, for example, in the meat slaughterhouse (through the remains or after the evisceration of the animals) or at the time of milking the milk of cattle, sheep or goats.

With regard to plants, this contamination can occur during the spreading of manure or livestock effluents on farmland, or during the use of contaminated irrigation water.

The main foods implicated in outbreaks of shigatoxigenic E. coli infections are undercooked minced beef, non-pasteurized dairy products (raw milk and raw milk cheeses), raw vegetables (salad, young shoots, sprouts), unpasteurized fruits or vegetables and contaminated drinking water .

Throughout the food chain, the management of this risk is based on the application of effective self-controls and the verification of the effectiveness of the measures implemented.

With regard to the consumer, the prevention of infections through food is based on the application of the following measures:

  • Wash hands with soap and water when leaving the toilet, before preparing and eating food, and after handling raw or non-raw food.
  • Wash and peel the vegetables, if possible; and also fruits and aromatic herbs, especially those that are eaten raw.
  • For sensitive populations (young children and the elderly), thoroughly cook ground meat and ground meat products (70°C), avoid consumption of raw milk and raw milk products (except for cooked pressed cheeses), and of raw or undercooked flour.

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Posted in Decontamination Microbial, E.coli, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Research, STEC, STEC E.coli