Category Archives: Microbiology Risk

Research – A new Rogue-like Escherichia phage UDF157lw to control Escherichia coli O157:H7

Posted on February 9, 2024 by | Leave a comment

Frontiers In.org

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.

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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

Sweden relaxes advice for groups at risk from Listeria

Posted on February 8, 2024 by | Leave a comment

Food Safety News

Advice around Listeria in sliced fermented sausages and vegetarian sandwich toppings for vulnerable people in Sweden has been changed.

The Swedish Food Agency (Livsmedelsverket) has updated advice for individuals belonging to one of the risk groups for listeriosis. This includes pregnant women, elderly people, and those with weakened immune systems.

The new guidance is that people in at-risk groups may eat sliced fermented sausages, such as smoked mid-west and salami, until their use-by date. This applies as long as products are stored according to the manufacturer’s instructions. Previously, it was advised that such individuals should only eat these products within a week of the packaging date.

A risk assessment found that Listeria multiplied slowly or not at all in fermented sausages at 4 degrees C (39.2 degrees F) and 8 degrees C (46.4 degrees F). This is because such products have a low pH and low water activity.

Revised advice also states that people in risk groups may consume vegetarian sandwich toppings intended to be eaten cold until the use-by date. The change is hoped to lead to less food waste and increase the options for vulnerable consumers.

A risk assessment showed that Listeria cannot multiply in most of these toppings at 4 or 8 degrees C. This is because they have a low pH and often contain preservatives, such as lactate, nitrite, or sorbate

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Posted in Listeria, Listeria monocytogenes, Microbiological Risk Assessment, Microbiology Risk

Research – Tomato juice’s antimicrobial properties can kill Salmonella

Posted on February 4, 2024 by | Leave a comment

Science Daily

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.

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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

Posted on February 3, 2024 by | Leave a comment

MDPI

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.

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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

Research – Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

Posted on January 28, 2024 by | Leave a comment

MDPI

Food-borne pathogens and their toxins cause significant health problems in humans. Formation of biogenic amines (BAs) produced by microbial decarboxylation of amino acids in food is undesirable because it can induce toxic effects in consumers. Therefore, it is crucial to investigate the effects of natural additives with high bioactivity like spice extracts to inhibit the growth of these bacteria and the formation of BAs in food. In the present study, the antibacterial effects of diethyl ether spice (sumac, cumin, black pepper, and red pepper) extracts at doses of 1% (w/v) on Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative (Klebsiella pneumoniae, Pseudomonas aeruginosa, Campylobacter jejuni, Aeromonas hydrophila, Salmonella Paratyphi A, and Yersinia enterocolitica) food-borne pathogen bacterial strains (FBP) were established. In addition, the accumulation of ammonia (AMN), trimethylamine (TMA), and biogenic amines (BAs) in tyrosine decarboxylase broth (TDB) was investigated by using high performance liquid chromatography (HPLC). Sumac extract exhibited the highest antibacterial potential against all FBPs, followed by cumin and peppers. AMN (570.71 mg/L) and TMA (53.66 mg/L) production were strongly inhibited by sumac extract in the levels of 55.10 mg/L for Y. enterocolitica and 2.76 mg/L for A. hydrophila, respectively. With the exception of S. aureus, black pepper dramatically reduced the synthesis of putrescine, serotonin, dopamine, and agmatine by FBP especially for Gram-negative ones. Furthermore, sumac extracts inhibited histamine and tyramine production by the majority of FBP. This research suggests the application of sumac extracts as natural preservatives for inhibiting the growth of FBPs and limiting the production of AMN, TMA, and BAs.

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

France – Canned goods and Verrines – Microbiological Risk

Posted on January 26, 2024 by | Leave a comment

Gov France

Product category
Food
Product subcategory
Others
Product brand name
mark the gascon
Model names or references
All verrines and preserves
Product identification
GTIN Batch Date
12765432789076 All lots Use-by date 01/30/2026
Products List
IMG_3180.PDF.pdfAttachment
Packaging
Canned verrines
Start/end date of marketing
From 01/11/2024 to 03/11/2026
Storage temperature
Product to be stored at room temperature
Further information
the Gascon
Geographical sales area
Whole France
Distributors
The Gascon

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Microbiological Risk Assessment, Microbiology Risk

Research – The Role of Flagellum and Flagellum-Based Motility on Salmonella Enteritidis and Escherichia coli Biofilm Formation

Posted on January 24, 2024 by | Leave a comment

MDPI

Abstract

Flagellum-mediated motility has been suggested to contribute to virulence by allowing bacteria to colonize and spread to new surfaces. In Salmonella enterica and Escherichia coli species, mutants affected by their flagellar motility have shown a reduced ability to form biofilms. While it is known that some species might act as co-aggregation factors for bacterial adhesion, studies of food-related biofilms have been limited to single-species biofilms and short biofilm formation periods. To assess the contribution of flagella and flagellum-based motility to adhesion and biofilm formation, two Salmonella and E. coli mutants with different flagellar phenotypes were produced: the fliC mutants, which do not produce flagella, and the motAB mutants, which are non-motile. The ability of wild-type and mutant strains to form biofilms was compared, and their relative fitness was determined in two-species biofilms with other foodborne pathogens. Our results showed a defective and significant behavior of E. coli in initial surface colonization (p < 0.05), which delayed single-species biofilm formation. Salmonella mutants were not affected by the ability to form biofilm (p > 0.05). Regarding the effect of motility/flagellum absence on bacterial fitness, none of the mutant strains seems to have their relative fitness affected in the presence of a competing species. Although the absence of motility may eventually delay initial colonization, this study suggests that motility is not essential for biofilm formation and does not have a strong impact on bacteria’s fitness when a competing species is present.

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Posted in Biofilm, E.coli, Flagella, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Salmonella

Research -New Detection Tools for Clostridium Perfringens, Total Viable Bacteria in Poultry Production

Posted on January 23, 2024 by | Leave a comment

Food Safety

Ancera has unveiled the release of two new microbial detection tools designed to identify and enumerate Clostridium perfringens and total viable bacteria (TVB) in poultry. The assays are designed to address critical challenges within the poultry industry, from live operations to processing, and help companies increase productivity, food safety, and interventional efficacy.

Ancera’s TVB assay is the first true non-enrichment, microbial quantitation assay focused on same-shift process improvement and quality control at the plant. The tool provides quantifiable microbial information enabling integrators to understand whether their processes are working to reduce microbial load. Once fully commercialized, the technology will produce results within a single working shift, unlocking real-time trend analysis and decision-making for improved compliance and sanitation. The new assay represents a significant reduction from traditional 48–72 hour turnaround times, decreasing the risk of compliance and recall risk.

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Posted in Clostridium, Clostridium perfringens, 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

Research – Process Hygiene Criterion for Campylobacter and Number of Campylobacter Enteritis Cases in Northwest Germany

Posted on January 20, 2024 by | Leave a comment

MDPI

Abstract

Campylobacteriosis is the most commonly reported bacterial foodborne disease in the European Union. Its transmission is often associated with the consumption of poultry meat. In 2018, Regulation (EC) No. 2017/1495 introduced a process hygiene criterion and with this, the testing requirements for Campylobacter. The results of microbiological testing for Campylobacter of chicken carcass neck skin samples from several slaughter lines in Northwest Germany collected by the food business operators and contamination levels (cfu/g Campylobacter) of these samples were analysed from 2018 to 2021. Classification into three different categories was made based on contamination levels. The proportion of highly contaminated (category three) neck samples (>1000 cfu/g) decreased from 2018 to 2021. Our analysis showed a relationship between the number of neck samples with high Campylobacter contamination levels (>1000 cfu/g) and human cases in Northwest Germany. Spearman’s rank test (p < 0.01) showed a higher correlation in 2018 (0.66) and 2019 (0.58) compared to 2020 and 2021. Campylobacter enteritis cases in Northwest Germany stayed at a low level in 2020 and 2021. It remains unclear whether the decrease in reported Campylobacter enteritis cases is related to a decrease in Campylobacter levels on chicken carcasses or due to other reasons like underreporting during the COVID-19 pandemic, and therefore must be investigated in further analyses.

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Posted in Campylobacter, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbial Spoilage, Microbiology, Microbiology Investigations, Microbiology Risk, Research

Research – Prevention and controlof microbiological hazardsin fresh fruits and vegetables Parts 1 & 2: General principle

Posted on January 14, 2024 by | Leave a comment

FAO

FAO & WHO. 2023. Prevention and control of microbiological hazards in fresh fruits and vegetables – Parts 1 & 2: General principles. Meeting report. Microbiological Risk Assessment Series, No. 42. Rome.
https://doi.org/10.4060/cc8490

Executive summary
Introduction
The purpose of the meetings was to collect, review and discuss relevant measures
for control of microbiological hazards from primary production to point of sale in
fresh, ready-to-eat (RTE), and minimally processed fruits and vegetables, including
leafy vegetables.
The scope of the meetings included aspects of primary production in open fields
or in protected facilities (such as high and low tunnels, production under cover,
greenhouses and net houses, and address hydroponic and aquaponic systems,
and other systems as required) and post-harvest activities, including activities
performed prior to packing, minimal processing, distribution, maintenance of
the cold chain where applicable, transportation, and handling at point of sale.
Emphasis was placed on the identification and evaluation of solutions to reduce
microbiological risks that result in foodborne illnesses associated with fresh fruits
and vegetables produced in various regions of the world, taking into consideration
their effectiveness and sui

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Posted in Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk