Category Archives: Microbiology

Singapore – New microbiological criteria for the export of meat and offal to Singapore

ACSA

The latest version of the Singapore Export Authorization Procedure specifies the microbiological criteria to be followed only for ready-to-eat foods, not specifically considering meat and offal.

Recently, the Export Area of ​​the Ministry of Health has learned that the microbiological criteria followed by the Singapore authorities to control the import of fresh meat, meat preparations and offal are different from the criteria contained in the current Export Procedure. Therefore, work will begin on a new version of the document in order to incorporate this new information.  

We make available to exporting establishments the document that describes the microbiological criteria for meat and offal in Singapore so that they can take them into account when defining self-control procedures.

Click to access sfa—microbiological-criteria-for-imported-meat.pdf

Click to access SingapurProcedEspEnero21.pdf

Australia – EleCare, Similac and Alimentum infant formula products – Salmonella and Cronobacter

FSANZ

Product information

​Abbott Australasia Pty Ltd and Abbott US are conducting a precautionary recall of some EleCare, Similac and Alimentum infant formula products manufactured in Abbott’s Sturgis plant in the United States. The products are available nationally​​ through prescription at pharmacies, hospitals and via direct mail order. ​

The recalled products can be identified by the 7 to 9 digit code and expiration date on the bottom of the package (see images). Products are included in the recall if they have all three items below:
• the first two digits of the code are 22 through 37 and
• the code on the container contains K8, SH, or Z2, and
• the expiration date is 1 April 2022 (APR 2022) or later.​


Infant formula lot codes
Problem

The recall is due to potential microbial contamination (Cronobacter and Salmonella).

Food safety hazard

Food products contaminated with Cronobacter or Salmonella may cause illness if consumed.

Country of origin

United States

What to do​

​Parents and caregivers should change to a suitable alternative product as soon as possible. Cease feeding the affected product once an alternative has been sourced. Medical advice on alternative products can be sought from your treating doctor.

For further information please contact:

Abbott Australasia Pty Ltd

Customer Service Number: 1800 225 311

http://www.abbottnutrition.com.au

Research – Evaluation of liquid and dry chemical treatments to reduce Salmonella typhimurium contamination on animal food manufacturing surfaces

Journal of Food Protection

Salmonella can be isolated from animal food, ingredients, and animal food manufacturing surfaces. There is limited data regarding the sanitation of animal food manufacturing surfaces. The objective of this experiment was to evaluate the effects of nine chemical treatments to reduce Salmonella Typhimurium contamination on various manufacturing surfaces. This experiment was a 9 × 5 factorial with nine chemical treatments and five surfaces. The nine chemical treatments included: 1) no inoculation or sanitation treatment (negative control), and those inoculated with Salmonella Typhimurium and treated with 2) no sanitation treatment (positive control), 3) ground corn, 4) liquid commercial formaldehyde, 5) liquid food-grade sanitizer, 6) liquid medium chain fatty acid blend of caprylic, capronic and capric acids (MCFA), 7) dry commercial calcium propionate, 8) dry commercial acidulant, and 9) dry commercial benzoic acid. The five surfaces included 1) stainless steel, 2) plastic, 3) polypropylene tote bag, 4) rubber belt, and 5) rubber tire. Plastic had greater Salmonella in the positive control than the polypropylene tote bag, with other surfaces being intermediate ( P < 0.05). Surfaces treated with formaldehyde had no detectable Salmonella after treatment, and surfaces treated MCFA had at least a 4-log reduction compared to the control ( P < 0.05). The dry acidulant was the most effective dry sanitizer tested, but had no impact on Salmonella concentration on rubber tires ( P < 0.05). While most effective in this experiment, liquid sanitizers have limitations in a dry, bulk systems. In summary, formaldehyde, food-grade sanitizer and MCFA, were the most effective chemical treatments to reduce Salmonella surface contamination. Surface type can also influence Salmonella mitigation strategies specifically stainless steel and plastic which can be more challenging sanitation within animal food facilities.

Research – Mineral and Microbiological Analysis of Spices and Aromatic Herbs

MDPI

Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or coloring food. However, despite the many health properties linked to the use of spices and aromatic herbs, these can represent biological hazards and can contain chemical substances of concern. Certainly, monitoring potential health hazards in spices and aromatic herbs includes microbiological safety and also the content of inorganic substances: both represent a key step. This research aims at monitoring the compliance of various spices and aromatic herbs from a non-European country market (namely: black cumin seeds, Iranian Tokhme Sharbati, clove buds, Shahjeera, Abbaszadeh saffron, organic fenugreek, whole black pepper, cinnamon, Abthul Ahmar (Asario), Ajwan seeds, whole coriander seeds, black sesame seeds, Sabja seeds) with the current European Union (EU) and WHO regulations, when available, regarding mineral and microbiological parameters. In particular, microbiological assays using rapid and conventional methods, and trace mineral determination by inductively coupled plasma mass spectrometry (ICP-MS) were performed. Results show the safety of the tested spices, given that the microbiological parameters were within the legal microbiological criteria set by the European Commission Regulation (EC) No. 2073/2005 and its amendment Regulation (EC) No. 1441/2007. With reference to potentially toxic Cd, Pb, As, Hg, these were within the limits set by the European Commission Regulation (EC) No. 1881/2006 and its amendments, Regulation (EU) No. 1317/2021 and Regulation (EU) No. 1323/2021, and WHO. According to EU regulations, for Pb content, 2 samples out of 16 showed values different from the set limits. View Full-Text

Research – The Efficacy of Conventional Spray, Electrostatic Spray, and Dip with a Combination of Hydrogen Peroxide and Peroxyacetic Acid to Inactivate Listeria monocytogenes on Apples

Journal of Food Protection

This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-acid (PAA) mixer delivered by conventional garden sprayer (GS), electrostatic sprayer (ES) and dip methods to inactivate Listeria monocytogenes on apples. Organic Honey Crisp ( HC ), Fuji ( FJ ), and Pink Lady ( PL ) were dip-inoculated with Listeria monocytogenes (2-strain, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H 2 O 2 -PAA mixer (0.0064, 0.1, 0.25 and 0.50%) for 20 s via GS, ES, or dip, followed by draining (2 min) on aluminum foil. Surviving bacteria were recovered on Modified Oxford agar. Atomic force microcopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H 2 O 2 -PAA mixer solution. Data (2 replicates/6 samples/replicate) were analyzed using the Mixed Model Procedure of SAS ( P =0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CFU/apple. The dip method was the most effective treatment (P<0.05) on pathogen reductions (2.31-2.41 log CFU/apple) followed by GS (1.44-1.70 log CFU/apple) and then ES (0.84-1.20 log CFU/apples). Reductions of L. monocytogenes were greatest ( P < 0.05) when apples were treated with H 2 O 2 -PAA mixer -0.25 and -0.50%. Atomic force microscopy analyses indicated that inactivation of L. monocytogenes cells in H2O2-PAA mixer solutions resulted from disruption of the outer membrane. The H 2 O 2 -PAA mixer treated cells had increased width, height and decreased roughness when compared to the untreated cells. Results suggested that applying a H 2 O 2 -PAA mixer by dip or GS methods is better for pathogen reduction than ES on apples.

UK – FSA welcomes UK ban on all feeder rodent imports from Lithuania used as pet food -Salmonella

FSA

The Food Standards Agency (FSA) has welcomed the ban after a link was confirmed between a Salmonella outbreak in people and feeder rodents used for reptile food originating from a premises in Lithuania.

The ban, imposed until further notice by the Department for Environment, Food and Rural Affairs comes after a joint investigation by UKHSA, FSA, DEFRA and APHA into an outbreak of salmonella affecting over 900 people in the UK. The FSA and partners are continuing to urge people to be extra careful when handling any frozen rodents including mice product and packaging due to the risk of salmonella.

People should be extra vigilant, washing hands thoroughly with soap and water immediately after contact, when handling not just the product, but their reptiles and associated equipment and environment, due to the risk of the illness.

Further general advice on reducing the risk of contracting Salmonella (Opens in a new window) (Opens in a new window)is available online.

Tina Potter, Head of Incidents at the Food Standards Agency said:

“As we have continued to see a rise in the number of cases of Salmonella Enteritidis linked to feeder rodents imported from Lithuania over the past number of months, we welcome Defra’s move to ban these products from being imported and sold across the UK.

Even though this ban has been introduced to ensure public health is protected, we cannot emphasise enough the importance of good hygiene practice when handling raw or frozen pet food, as well as the reptile itself”

The feed should be suitably stored, ideally in a dedicated storage compartment or freezer, not in contact with human food and it should always be defrosted naturally at room temperature on newspaper or paper towels away from human food and food preparation surfaces. Any surfaces and equipment used should be thoroughly disinfected.

Handlers and pet owners must always wash their hands thoroughly with soap and warm water immediately after handling the frozen and defrosted feed and handling your reptile and their equipment.”

Advice to reptile owners about feeding their pets

Snake owners and others using frozen mice as food may have concerns about maintaining their animal’s welfare, as the import ban may cause short term shortages. There should be sufficient mice to maintain animal welfare for all snakes and other animals, including birds that need to be fed mice, if owners adapt their current feeding routines. Detailed advice for reptile owners (Opens in a new window) (Opens in a new window)will be published online.

Advice to parents and guardians of children handling reptiles

Children have been particularly affected so we are urging parents and guardians to make sure everyone washes their hands thoroughly with warm soapy water every time they handle and feed mice to their pets and handle their reptiles to reduce risk of becoming ill with Salmonella. Both the vivarium and the areas reptiles are able to roam could be contaminated with Salmonella. Good hygiene should be observed.

If you, or other family members become ill with symptoms such as diarrhoea, abdominal pain and fever, consult your doctor or NHS 111 and inform them that you own/keep a reptile. If you have symptoms, make sure you wash your hands regularly and avoid preparing food for others. Do not go to work or school until 48 hours after symptoms have passed to reduce the chances of passing on the infection.

Research – Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

MDPI

Meju, a raw material for doenjang preparation, is highly vulnerable to aflatoxin-producing fungi. The aim of this study was to evaluate the effect of a one-year fermentation on aflatoxins and aflatoxin-producing fungi in doenjang spiked with aflatoxins B1, G1, B2, and G2 and inoculated with toxigenic Aspergillus flavus. A significant reduction in aflatoxins was observed after a year of fermentation, measuring 92.58%, 100%, 98.69%, and 100% of B1, G1, B2, and G2, respectively. After a year of fermentation, 6.95 ± 3.64 µg/kg of total aflatoxin was detected, which represents a 97.88% reduction in the total aflatoxin compared with the initial value (328.83 ± 36.60 µg/kg). Several aflatoxin-degrading fungi (Aspergillus versicolorCladosporium subcinereumAspergillus ochraceus) and bacteria (Bacillus albusBacillus velezensis) isolated from doenjang were identified as the major contributors to the reduction of aflatoxin. Furthermore, it was observed that most of the aflatoxin contamination in doenjang occurred during the meju stage, and this stage was found to be most susceptible to A. flavus contamination and growth. These findings reveal that native microorganisms mediate aflatoxin clean-up in doenjang during fermentation and support the use of such microorganisms as a starter culture for the preparation of aflatoxin-free doenjang.

Research – Efficacy of Selected Powdered Floor Treatments Against Salmonella, E. coli, and L. monocytogenes on Polyurethane-Concrete Flooring Material Carriers

Journal of Food Protection

Food processing environment flooring can become contaminated with pathogens in many ways including foot and equipment traffic, incoming materials, and floor drain backups.  Natural antimicrobial turmeric and commercially available powdered floor treatments may reduce the levels of pathogens on flooring thereby reducing the risk of cross contamination from the floor to food contact surfaces. These chemicals were evaluated to determine their effectiveness against cocktails of Salmonella , Escherichia coli , and Listeria monocytogenes dried onto the surfaces of carriers made from polyurethane-concrete commercial flooring material.  Aqueous test solutions were prepared from the minimum treatment required per m 2 from the manufacturer’s instructions diluted in sterile water.  Potential synergy between turmeric and a percarbonate based commercial floor treatment was explored with a mixture of turmeric and sodium percarbonate, each at approximately 37g/m 2 application rate.  Each inoculated carrier was exposed to the treatment solutions or a sterile water control for 10 minutes at room temperature, neutralized with Hi-Cap neutralizing broth, the bacteria suspended, enumerated, and log 10 reductions calculated for each treatment and inoculum combination.  Mean log 10 CFU/carrier reductions with standard deviations ranged between 4.29±0.34 for the sodium percarbonate (SPC) based treatment and 0.004±0.23 for turmeric for Salmonella , 4.81±0.16 for SPC based treatment and -0.16±0.62 for turmeric for E. coli , and 4.88±0.6 for SPC based treatment and -0.16±0.15 for turmeric for L. monocytogenes .

Research – Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-To-Eat Meat- and Dairy-Ripened Products

MDPI

Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products.

Research – Aflatoxin B1 in rice: effects of storage duration, grain type and size, production site and season

Journal of Food Protection

Our study aimed to evaluate the AFB1 levels in packed rice marketed in Lebanon and determine the exposure to this toxin from the rice consumption. A total of 105 packed white, parboiled and brown rice bags were collected. ELISA was used to measure AFB1. A comprehensive FFQ was filled by 500 participants to determine the patterns of rice consumption and subsequently the exposure levels to AFB1 from the rice consumption in Lebanon. AFB1 was detected in all rice samples (100%). The average concentration ± standard deviation of AFB1 was 0.5±0.3μg/kg. Contamination ranged between 0.06 and 2.08μg/kg. Moisture content in all rice samples was below the recommended percentage (14%). Only 1% of the samples had an AFB1 level above the European Union (EU) limit (2μg/kg). Brown rice had a significantly higher AFB1 level than white and parboiled rice (p=0.02), while a significant difference was found between both collections for the same brands (p=0.016). Packing season, packing country, country of origin, presence of a food safety management certification, grain size, and time between packing and purchasing had no significant effect. Exposure to AFB1 from rice consumption in Lebanon was calculated as 0.1-2 ng/kg bodyweight/day.