Category Archives: Microbiology Risk

Research – Lactic acid bacteria and spoilage bacteria: Their interactions in Escherichia coli O157:H7 biofilms on food contact surfaces and implications for beef contamination

Posted on January 2, 2024 by | Leave a comment

Wiley Online

Abstract

This research explores the interaction between Shiga toxin-producing Escherichia coli (STEC) O157:H7 and bacteria species commonly found in beef processing environments, specifically Carnobacterium, Lactobacillus, Comamonas, Raoultella, and Pseudomonas. The study investigated how various environmental conditions impact the formation of biofilms and the ability of O157:H7 to transfer from multispecies biofilm onto beef surfaces. For this purpose, a mixture of lactic acid bacteria (LAB), spoilage bacteria (106 CFU/mL), and E. coli O157 (103 CFU/mL) were combined as follows: LAB (T1): Carnobacterium piscicola + Lactobacillus bulgaricus + O157:H7, an spoilage bacteria (T2): Comamonas koreensis + Raoultella terrigena + O157:H7, an spoilage bacteria (T3): Pseudomonas aeruginosa + C. koreensis strain + O157:H7 and only O157:H7 as control (T4). Multispecies biofilms were developed on thermoplastic polyurethane (TPU) and stainless steel (SS) coupons at 10 and 25°C for 6 days, washed and stored for 6, 30, and 60 days at wet (60%–90% RH) and dry (20%–50%, RH) conditions. To evaluate O157:H7 transfer, beef cubes (3 × 3 × 1 cm) were placed on the coupons, followed by a 50-g weight (7.35 kPa). The experiment was repeated three times in triplicate for each strain combination. Results demonstrate that biofilms formed at 10°C were generally weaker (less biomass) than those at 25°C. Regardless of temperature, more viable O157:H7 cells were transferred to beef from moist biofilms on TPU surfaces. At 25°C, T3 biofilm exhibited the lowest O157:H7 transfer to beef by 1.44 log10 CFU/cm2 (p < 0.01). At 10°C, none of the multispecies biofilm (T1–T3) affected the number of O157:H7 transfers to beef (p > 0.05). Notably, O157:H7 was not detected on food contact surfaces with 30 and 60-day-old dry biofilms (T1–T4). Through enrichment, E. coli O157:H7 was recovered from multispecies biofilms T1, T2, and T3. Findings from this study imply that multispecies biofilms contribute to the persistence of O157:H7 under dry conditions, regardless of temperature. These results underscore the intricate influence of multiple environmental factors—including surface type, biofilm age, humidity, temperature, and the presence of other bacterial species—on the risk of beef contamination facilitated by biofilms.

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Posted in Biofilm, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Lactobacillus, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas, Research

RASFF Alert- Fermentation Risk – Herring

Posted on December 29, 2023 by | Leave a comment

RASFF

Risk of fermentation in herring from Denmark in Austria

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Posted in Fermentation, food recall, Microbiological Risk Assessment, Microbiology Risk, product recall, RASFF, Recall

Canada – Factor brand Parmesan Pesto Chicken with Steamed Spinach, Roasted Green Beans & Grape Tomatoes may be unsafe due to undercooking – Microbial Contamination

Posted on December 26, 2023 by | Leave a comment

CFIA

Product
Parmesan Pesto Chicken with Steamed Spinach, Roasted Green Beans & Grape Tomatoes
Issue
Food – Microbial Contamination – Other
What to do

Do not consume, use, sell, serve or distribute recalled products

Distribution
New Brunswick
Nova Scotia
Ontario
Prince Edward Island
Quebec
Factor - Parmesan Pesto Chicken - 235 g - Bottom
Factor - Parmesan Pesto Chicken - 235g - Best Before Date
Factor - Parmesan Pesto Chicken - 325g - Bottom2
Factor - Parmesan Pesto Chicken - 325g - Front

The affected product is being recalled from the marketplace due to undercooking.  Undercooked food may contain bacterial pathogens which can make you sick.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, microbial contamination, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Pet Food Recall, product recall, Recall

EU – Nestle recalls infant formula due to Cronobacter risk

Posted on December 21, 2023 by | Leave a comment

Food Safety News

Nestlé has recalled infant formula in several countries because of the potential presence of Cronobacter sakazakii.

The affected product is EXPERT PRO HA 1, which has different batch numbers depending on the country it was marketed.

Infant formula from Germany was sent to Bulgaria, Croatia, Czech Republic, Denmark, Finland, Greece, Hungary, Norway, Poland, Romania, Slovakia, and Sweden, according to a notice on the EU’s Rapid Alert System for Food and Feed (RASFF).

In Denmark, it was sold to a few stores and online webshops from Nov. 29 to Dec. 13, 2023. The Danish version NAN EXPERTPRO HA 1 800-grams has article number 12489069, batch number 33120742C2, and an expiration date of 11.2025.

In Norway, the recall applies to 90 units sold to pharmacies, including online pharmacies. NAN EXPERTPRO HA 1 has article number 12468459, batch number 33120742C1, and a best-before date of 11.2025. Products were distributed between Dec. 7 and 12, 2023.

In the Czech Republic and Slovakia, BEBA EXPERT PRO HA 1, 800-gram with batch number 33140742F3 is involved.

The product’s batch number and expiration date are at the bottom of the can. No other products or batches are affected.

No positive products or illnesses

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Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – A Critical Review of Risk Assessment Models for Listeria monocytogenes in Dairy Products

Posted on December 17, 2023 by | Leave a comment

MDPI

Abstract

A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in dairy products was undertaken in order to identify and appraise the relative effectiveness of control measures and intervention strategies implemented at primary production, processing, retail, and consumer practices. A systematic literature search retrieved 18 QRA models, most of them (9) investigated raw and pasteurized milk cheeses, with the majority covering long supply chains (4 farm-to-table and 3 processing-to-table scopes). On-farm contamination sources, either from shedding animals or from the broad environment, have been demonstrated by different QRA models to impact the risk of listeriosis, in particular for raw milk cheeses. Through scenarios and sensitivity analysis, QRA models demonstrated the importance of the modeled growth rate and lag phase duration and showed that the risk contribution of consumers’ practices is greater than in retail conditions. Storage temperature was proven to be more determinant of the final risk than storage time. Despite the pathogen’s known ability to reside in damp spots or niches, re-contamination and/or cross-contamination were modeled in only two QRA studies. Future QRA models in dairy products should entail the full farm-to-table scope, should represent cross-contamination and the use of novel technologies, and should estimate L. monocytogenes growth more accurately by means of better-informed kinetic parameters and realistic time–temperature trajectories.

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

UP researchers caution against parasites in raw vegetables, seafood – Toxoplasma

Posted on December 16, 2023 by | Leave a comment

UPD

Scientists from the University of the Philippines (UP) are gently reminding the public to thoroughly wash and cook their market-bought fresh produce and seafood as a precautionary measure against parasites.

The parasite that causes toxoplasmosis, called Toxoplasma gondii (T. gondii), is one of the most infectious parasites in the world: it affects almost a third of the world’s population, most especially vulnerable groups such as the pregnant and immunocompromised. While most people infected with the disease do not present any symptoms, some may suffer flu-like symptoms, such as fever, headache, and muscle aches. But in severe cases, toxoplasmosis can cause inflammation of the brain and blurry vision. Infected parents’ newborn infants may suffer from excessive fluid in the brain and developmental issues. Fortunately, treatments are available for toxoplasmosis, hence symptomatic individuals are advised to seek timely medical attention.

Cielo Emar M. Paraoan, Ren Mark D. Villanueva, and Marie Christine M. Obusan of the UP Diliman College of Science’s Institute of Biology (UPD-CS IB) found that T. gondii is fairly common in vegetables and oysters that they sampled from local markets in Central Luzon. Among the vegetables tested were lettuce, cabbage, carrots, cauliflower, and mung bean sprouts.

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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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Toxoplasma gondii, Toxoplasmosis

Research – New sanitiser kills Salmonella in seconds

Posted on December 12, 2023 by | Leave a comment

Adelaide Edu

Food poisoning outbreaks caused by bacteria such as salmonella could be significantly reduced if a new sanitiser is proven to be successful in the next stage of trials.

University of Adelaide researchers are developing plasma-activated water as an environmentally friendly food sanitiser that can kill foodborne superbugs in seconds.

“The results of our prototype trials are really exciting and showed that our sanitiser destroyed salmonella on chicken meat and eggs in just five seconds,” said lead researcher Dr Katharina Richter, a Future Making Fellow from the University of Adelaide’s Institute for Photonics and Advanced Sensing and Adelaide Medical School.

“We envisage that this sanitiser could be used as a spray or dip for at-risk foods such as eggs, meats, poultry and plant-based products during the manufacturing process, potentially providing a chemical-free alternative to current sanitisers and preventing disease.”

More than four million cases of foodborne disease are estimated to occur in Australia each year. Symptoms can range from mild to severe and include diarrhoea, vomiting, fever, aches, and pains.

“Vulnerable people such as young children, the elderly, pregnant women and people with weakened immune systems are most at risk of severe consequences and could even die of foodborne illnesses,” said Dr Richter.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken, Salmonella in Eggs

RASFF Alert- Bombage and microbiological deviations – canned peeled tomatoes

Posted on December 8, 2023 by | Leave a comment

RASFF

Bombage and microbiological deviations in canned peeled tomatoes from Italy in Germany

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Posted in Blowing, Bombage, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Quality, food recall, 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, RASFF

Research -Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Posted on November 26, 2023 by | Leave a comment

MDPI

Abstract

Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.

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

Research – Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage

Posted on November 25, 2023 by | Leave a comment

MDPI

Abstract

Sous-vide is a process comprising vacuum-sealing food, heating it to the desired temperature, and circulating it in a water bath in a sous vide machine. This cooking technique is increasingly common in homes and catering establishments due to its simplicity and affordability. However, manufacturers and chef’s recommendations for low-temperature and long-term sous-vide cooking in media raise food safety concerns, particularly when preparing beef tenderloin. In this study, Salmonella enterica was found to be inactivated by heat and sage essential oil (EO) in beef samples from musculus psoas major that had been sous vide processed. To determine whether heat treatment was likely to increase the sous vide efficiency, S. enterica and sage EO were mixed. After being vacuum-packed and injected with S. enterica, the samples were cooked at 50–65 °C through the sous vide technique for the prescribed time. On days 1, 3, and 6, the amounts of S. enterica, total bacteria, and coliform bacteria were measured in the control and treated groups of beef processed sous vide. Mass spectrometry was used to identify bacterial isolates on different days. On each day that was measured, a higher number of all the microbiota was found in the samples exposed to 50 °C for 5 min. The most frequently isolated microorganisms from both groups of samples were Pseudomonas fragi (17%), Pseudomonas cedrina (8%), and Proteus vulgaris (8%); in the treated group, also S. enterica (21%), Pseudomonas fragi (13%), and Pseudomonas veronii (6%). After the heat treatment of samples at 65 °C for 20 min, the total count of bacteria and coliform bacteria was zero. It has been shown that adding sage essential oil (EO) in combination with sous vide processing technique leads to the stabilization and safety of beef tenderloin.

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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