Category Archives: Microbiology Risk

Research – Haemolytic uraemic syndrome in children England, Wales, Northern Ireland, and Ireland: A prospective cohort study

Posted on October 29, 2023 by | Leave a comment

Cambridge Org

Abstract

Haemolytic uraemic syndrome (HUS) caused by infection with Shiga toxin-producing Escherichia coli (STEC) is a relatively rare but potentially fatal multisystem syndrome clinically characterised by acute kidney injury. This study aimed to provide robust estimates of paediatric HUS incidence in England, Wales, Northern Ireland, and the Republic of Ireland by using data linkage and case reconciliation with existing surveillance systems, and to describe the characteristics of the condition. Between 2011 and 2014, 288 HUS patients were included in the study, of which 256 (89.5%) were diagnosed as typical HUS. The crude incidence of paediatric typical HUS was 0.78 per 100,000 person-years, although this varied by country, age, gender, and ethnicity. The majority of typical HUS cases were 1 to 4 years old (53.7%) and female (54.0%). Clinical symptoms included diarrhoea (96.5%) and/or bloody diarrhoea (71.9%), abdominal pain (68.4%), and fever (41.4%). Where STEC was isolated (59.3%), 92.8% of strains were STEC O157 and 7.2% were STEC O26. Comparison of the HUS case ascertainment to existing STEC surveillance data indicated an additional 166 HUS cases were captured during this study, highlighting the limitations of the current surveillance system for STEC for monitoring the clinical burden of STEC and capturing HUS cases.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Haemolytic Uremic Syndrome, HUS, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, STEC, STEC E.coli

Research – Role of Bacillus cereus biofilm formation behavior in virulence and pathogenic characteristics

Posted on October 29, 2023 by | Leave a comment

Wiley Online

Abstract

This study aimed to examine the potential link between Bacillus cereus biofilm formation, virulence, and pathogenicity. The biofilm formation abilities of nine B. cereus strains isolated from food and two reference strains (ATCC 10876 and ATCC 25621) were measured using a crystal violet assay. Among the tested strains, three strains (GIHE 617-5, GIHE 86-09, and GIHE 728-17) and both reference strains were capable of biofilm formation. A positive correlation was obtained for higher cell surface hydrophobicity and increased biofilm formation. In contrast, HPLC analysis for elevated autoinducer-2 (Al-2) production revealed a negative impact on biofilm formation. PCR data indicated that all tested strains were capable of producing common B. cereus enterotoxins, including Hbl—A, C, and D, CytK, Nhe—B and C, EntFM, and BceT, but were negative for production of the emetic toxin cereulide and the pore-forming toxin Hly II. Meanwhile, RT-PCR data revealed a close correlation between high biofilm formation and the upregulation of several tested virulence genes for selected strains. However, elevated upregulation of virulence genes was not consistent in all of the higher biofilm-forming strains. Cytotoxicity analysis revealed higher virulence characteristics compared to those of low biofilm-forming strains.

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Posted in Bacillus, Bacillus cereus, Biofilm, 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

Research Dry-surface foodborne pathogens under scrutiny at Purdue

Posted on October 28, 2023 by | Leave a comment

Purdue Edu

Maintaining sanitary conditions without using water presents special challenges

WEST LAFAYETTE, Ind. – During 2021 and 2022, national news reported on four infants being hospitalized and two dying after consuming infant formula tainted with Cronobacter sakazakii. The reports sparked the prolonged shutdown of a production plant that produced large quantities of the formula, leading to a monthslong nationwide shortage of infant formula.

The incident motivated Purdue University’s Haley Oliver to launch a project to improve the safety of low-moisture food-processing facilities. Oliver, a professor of food science, will collaborate with Old Dominion University’s Rishi Drolia on the project, which will target the C. sakazakii pathogen.

“It was a massive-scale food safety challenge that led to a food security challenge,” Oliver said.

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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, pathogenic

USA – Outbreak Investigation of Listeria: Ice Cream (August 2023)

Posted on October 27, 2023 by | Leave a comment

FDA

Product 

  • The Ice Cream House has voluntarily recalled all dairy and non-dairy products with the Ice Cream House logo. Recalled products include dairy and non-dairy (parve):
  • Real Kosher Ice Cream has voluntarily recalled all flavors of Soft Serve On The Go 8-oz ice cream cups 

Additional recall information is available on the recall notices above.

Stores Affected

  • Ice Cream House products: Recalled products with the Ice Cream House brand were sold at the Ice Cream House storefront in Brooklyn, NY and at retail supermarkets in NJ, NY, OH.
  • Real Kosher Ice Cream Soft Serve On The Go cups: Recalled products were sold to multiple retailers in CA, CO, CT, DC, DE, FL, IL, MA, MD, MI, MN, NC, NH, NJ, NY, OH, OR, PA, VA, WV.

Status

Ended

Recommendation

  • This outbreak appears to be over; however, consumers should check their freezers for recalled ice cream and non-dairy [parve] frozen dessert products and should throw the recalled product away. Options to return recalled product can be found in the recall notice from Real Kosher Ice Cream and Ice Cream House.
  • Consumers, restaurants, and retailers who purchased or received any recalled ice cream products should follow FDA’s safe handling and cleaning advice  and use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. Listeria can survive temperatures at or below freezing and can easily spread to other foods and surfaces.
  • Since the recall, the company started placing a label that includes a lot code on their products. If consumers have products in their freezers without a lot code, they should be thrown out.

Recommendation for At-Risk Groups:

  • Listeria is most likely to sicken pregnant people and newborns, adults aged 65 or older, and people with weakened immune systems. Other people can be infected with Listeria, but they rarely become seriously ill.
  • Pregnant people typically experience only fever, fatigue, and muscle aches. However, Listeria infection during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.
  • Call your healthcare provider right away if you have symptoms of a Listeria infection.

Current Update

October 26, 2023

The FDA and CDC, in collaboration with state and local partners, investigated an outbreak of Listeria monocytogenes infections linked to recalled dairy and non-dairy products with the Ice Cream House logo sold at Ice Cream House and Real Kosher Ice Cream.

FDA and state partners collected several samples at the Ice Cream House facility located in Brooklyn, NY. WGS analysis confirmed that the strain of Listeria monocytogenes found in these samples matches the outbreak strain. As of October 26, 2023, CDC announced that the outbreak is over. CDC reports a total of two illnesses in two states. The last illness onset was in May 2023.

Since the recall, the company has taken corrective actions and is now back in operation. The company started placing a label that includes a lot code on their products. FDA’s investigation is complete.

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Posted in FDA, food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, Listeria, Listeria Ice Cream, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

Research- Three clusters of Salmonella Enteritidis ST11 infections linked to chicken meat and chicken meat products

Posted on October 26, 2023 by | Leave a comment

EFSA

Abstract

From 1 January–24 October 2023, 335 laboratory-confirmed Salmonella Enteritidis ST11 cases belonging to three distinct microbiological clusters have been reported in 14 EU/EEA countries, the United Kingdom and the United States, affecting all age groups. Most interviewed cases reported consumption of chicken meat, including chicken kebabs. Nine cases in three countries were hospitalised and one case in Austria died, highlighting the potential for severe and fatal infections from this outbreak. Following the food exposure information and the national investigations in 2023, the food safety authorities in Austria, Denmark and Italy investigated 10 food products (six contaminated by Salmonella Enteritidis ST11 cluster 1 and/or cluster 2), seven final producers in Poland and one in Austria. Traceability information revealed that three Salmonella-contaminated kebabs shared a number of Polish food business operators. The trading link of the suspected kebab suggests one or more common source(s)/point(s) of contamination in Austria, Denmark, and Italy. Following the collection of genomic information, the cluster analysis revealed the presence of the outbreak strains in the food chain in multiple European countries. Most positive foods sampled in 2022–2023 with shared epidemiological data originated from Poland. Given the information collected, contaminated chicken kebab and chicken meat are the plausible vehicles of the human infections reported in these three clusters. In the absence of conclusive microbiological evidence and comprehensive traceability, the role of the identified final producers, their meat suppliers, and the possible involvement of other food business operators as sources of the infections could not be confirmed or excluded. Further investigations are needed to identify the root cause of the contamination and the source of infections, which is crucial for prompt implementation of targeted effective control and corrective measures. As the source(s) have not been identified, new cases are likely to occur in this prolonged multi-country outbreak.

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Posted in Death, food bourne outbreak, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, Foodborne Illness Death, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Polish Chicken Salmonella, Salmonella, Salmonella Poland

Norway – Outbreak of Salmonella infection

Posted on October 26, 2023 by | Leave a comment

Matportalen

The Norwegian Food Safety Authority has been notified by the Norwegian Institute of Public Health about a national outbreak of the gastrointestinal bacterium Salmonella Napoli. So far, infection has been detected in seven people. The source of infection is not known.

An outbreak investigation has been initiated in collaboration between the Norwegian Food Safety Authority, the Norwegian Institute of Public Health, the Veterinary Institute and municipal chief medical officers. It is currently unknown what the source of infection is, but it is common for gastrointestinal bacteria to become infected through food. According to the Norwegian Institute of Public Health, the most common symptoms are diarrhoea, headache, abdominal pain, nausea and possibly fever.

– The Norwegian Food Safety Authority collects information from the sick persons about what they have eaten and what they have been in contact with. It may also be relevant to take samples of food and food packaging, says Anne Mæland, senior advisor in the biological food safety section of the Norwegian Food Safety Authority.

Outbreak investigation takes time and the work is complicated. It is not always possible to find the source of infection in such outbreaks. If a common source of infection from food, animals or the environment is identified, the Norwegian Food Safety Authority will follow up the tracing work along the food chain.

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Posted in 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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

Research – Pathogen that plagues food processing plants eradicated by blue light – Listeria monocytogenes

Posted on October 22, 2023 by | Leave a comment

News Wise

Newswise — Washington, D.C. – Blue light kills both dried cells and biofilms of the pathogen Listeria monocytogenes, a frequent contaminant of food processing facilities. Demise of L. monocytogenes occurred quickest when cells or biofilms were placed on polystyrene, a widely used, transparent form of plastic. The research is published in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.

“These results contribute to advancing our understanding of the potential of blue light to treat inert surfaces contaminated with L. monocytogenes,” said corresponding author Francisco Diez-Gonzalez, Ph.D., Director and Professor, Center for Food Safety, University of Georgia. Although biofilms of pathogens are generally powerfully resistant to being exterminated, the results suggest that blue light could effectively destroy L. monocytogenes.

In the study, the investigators deposited liquid suspensions of mixtures of 5 strains of L. monocytogenes on small, sterile rectangular plates made of 6 different materials, including polystyrene, stainless steel and silicone rubber, which were then allowed to dry. The investigators also used similar plates to grow biofilms, which they also allowed to dry.

Then, they shined blue light onto the biofilms and onto the dried suspensions of cells on the plates to determine the most effective combinations of doses and wavelengths, as well as the most effective surfaces on which to extirpate the pathogens.

“The application of blue light for controlling microbial contamination has the potential to offer an additional technology that could complement existing methods for disinfecting surfaces in contact with foods,” said Diez-Gonzalez, noting that blue light has been used for disinfection in hospitals. As compared to ultraviolet light, blue light offers reduced risk for the user, he said.

A post-doc in Diez-Gonzalez’ laboratory, Fereidoun Forghani, Ph.D., kick-started the investigation when—searching for new ideas—he came across the use of blue light as a potential antimicrobial intervention to sanitize surfaces. Forghani built some blue light prototypes and produced the first preliminary results treating pure cultures of Listeria.

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Posted in Blue Light, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Technology

Research – Analysis of Escherichia coli O157 strains in cattle and humans between Scotland and England & Wales: implications for human health

Posted on October 19, 2023 by | Leave a comment

Microbiology Research

ABSTRACT

For the last two decades, the human infection frequency of  O157 (O157) in Scotland has been 2.5-fold higher than in England and Wales. Results from national cattle surveys conducted in Scotland and England and Wales in 2014/2015 were combined with data on reported human clinical cases from the same time frame to determine if strain differences in national populations of O157 in cattle could be associated with higher human infection rates in Scotland. Shiga toxin subtype (Stx) and phage type (PT) were examined within and between host (cattle vs human) and nation (Scotland vs England and Wales). For a subset of the strains, whole genome sequencing (WGS) provided further insights into geographical and host association. All three major O157 lineages (I, II, I/II) and most sub-lineages (Ia, Ib, Ic, IIa, IIb, IIc) were represented in cattle and humans in both nations. While the relative contribution of different reservoir hosts to human infection is unknown, WGS analysis indicated that the majority of O157 diversity in human cases was captured by isolates from cattle. Despite comparable cattle O157 prevalence between nations, strain types were localized. PT21/28 (sub-lineage Ic, Stx2a+) was significantly more prevalent in Scottish cattle [odds ratio (OR) 8.7 (2.3–33.7; <0.001] and humans [OR 2.2 (1.5–3.2); <0.001]. In England and Wales, cattle had a significantly higher association with sub-lineage IIa strains [PT54, Stx2c; OR 5.6 (1.27–33.3); =0.011] while humans were significantly more closely associated with sub-lineage IIb [PT8, Stx1 and Stx2c; OR 29 (4.9–1161); <0.001]. Therefore, cattle farms in Scotland were more likely to harbour Stx2a+O157 strains compared to farms in E and W (<0.001). There was evidence of limited cattle strain migration between nations and clinical isolates from one nation were more similar to cattle isolates from the same nation, with sub-lineage Ic (mainly PT21/28) exhibiting clear national association and evidence of local transmission in Scotland. While we propose the higher rate of O157 clinical cases in Scotland, compared to England and Wales, is a consequence of the nationally higher level of Stx2a+O157 strains in Scottish cattle, we discuss the multiple additional factors that may also contribute to the different infection rates between these nations.

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Posted in E.coli O157, E.coli O157:H7, eae, Food Microbiology Research, Microbiological Risk Assessment, Microbiology Risk, Research, STEC, STEC E.coli, STX 1, STX 2, WGS, Whole Genomic Sequencing

Philippines – Food poisoning

Posted on October 18, 2023 by | Leave a comment

Mindanao Times

ELEVEN individuals, mostly kids, were rushed to the hospital on Monday evening after they were downed by food poisoning at Sitio Matigsalug, Barangay Marilog, Marilog District.

According to the report, the caretaker Evangeline Palao told investigators that their employer Geraldina Bocuya from Deca Homes Mintal brought spaghetti when she visited their place at noon on Monday.

But after a few hours, the patients complained of stomach ache and started vomiting.

However, Tuazon said they could not yet ascertain if the spaghetti was the cause of the food poisoning or the tubod (spring water).

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Posted in Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning

Taiwan – Over 20 Taiwanese elementary students suffer food poisoning from school lunches

Posted on October 16, 2023 by | Leave a comment

Taiwan News

TAIPEI (Taiwan News) — As of Saturday (Oct. 14) night, more than 20 elementary students in Keelung City were admitted to the hospital due to food poisoning from school food.

The students, who all attend Shen-Mei Elementary School in Xinyi District, began reporting symptoms of vomiting Friday (Oct. 13) night, with students being admitted to emergency rooms the following day, reported UDN. Investigators suspect that a spoiled milk product served on Friday is responsible for the food poisoning.

Samples of milk, yogurt, and other food items served at the school have been taken for testing to determine the precise origin of the foodborne illness.

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Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Foodborne Illness, Illness, microbial contamination, Microbial growth, Microbial Spoilage, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Poisoning