Category Archives: Microbiology

USA – FDA Enforcement Report – MaryRuth’s Organic Infants Liquid Probiotic; Unflavored, a Dietary Supplement – Pseudomonas aeruginosa.

Posted on February 21, 2022 by | Leave a comment

FDA

Product Description:  Updated

MaryRuth’s Organic Infants Liquid Probiotic; Unflavored, a Dietary Supplement.1 fl. oz. (30 mL)UPC: 8 56645 00858 7Serving size (five drops – start with one and work up to 5)Organic Proprietary Probiotic Blend 250 mg. Bifidobacterium lactis Bifidobacterium infantis Bifidobacterium bifidum Lactobacillus reuteri Other ingredients: A blend of probiotics in an enzyme enriched substrate, extracted with water from a proprietary blend of three organic grasses.

Reason for Recall: Internal testing found the presence of Pseudomonas aeruginosa in the product.

Product Quantity: Lot# 100420218 = 23,223 Lot# 100520218 = 2,450

Recall Number: F-0214-2022

Code Information: lots: 100420218, expiry 4/2023 and 100520218, expiry 5/2023

Classification: Class I

Event ID: 88956

Voluntary / Mandated:

Voluntary: Firm initiated

Product Type: Food

Recalling Firm:

MARY RUTH ORGANICS
1171 S Robertson Blvd #
Los Angeles, CA 90035-1403
United States

Recall Initiation Date: 10/28/2021

Center Classification Date: 11/19/2021

Date Terminated:2/18/2022

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Pseudomonas aeruginosa

USA – Las Vegas – Health district: More than 30 report illness after eating at restaurant

Posted on February 21, 2022 by | Leave a comment

Review Journal

More than 30 people have reported becoming ill after they consumed food and/or drink at a northwest Las Vegas restaurant, according to the Southern Nevada Health District.

Secret of Siam, 5705 Centennial Center, has been closed as the health district investigates.

“The Health District has received reports from more than 30 people whose symptoms included increased heart rate, blurry vision, hallucinations, disorientation or confusion, dizziness or vertigo, loss of consciousness, dry mouth, and numbness and tingling in extremities within hours of consuming food or drink from Secret of Siam,” a health district news release stated.

The incidents occurred in January and February.

Anyone who may have eaten food at the restaurant is asked to take a survey at www.snhd.info/siamsurvey.

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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, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak

UK – Dogs Choice UK recalls frozen raw dog foods because of the presence of Salmonella

Posted on February 21, 2022 by | Leave a comment

FSA

Dogs Choice UK is recalling a number of frozen raw dog foods because Salmonella has been found in the products.

Product details

Frozen Chicken and Beef
Pack size 500g
Batch code 080222+2
Best before 08 August 2022
Frozen Chicken and Beef Ready Meal
Pack size 500g
Batch code 080222+2
Best before 08 August 2022
Frozen Chicken Liver
Pack size 500g
Batch code 080222+2
Best before 08 August 2022

Risk statement

The presence of Salmonella in the products listed above. Salmonella is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk, because of the presence of Salmonella, either through direct handling of the pet food, or indirectly, for example from pet feeding bowls, utensils or contact with the faeces of animals. In humans, symptoms caused by Salmonella usually include fever, diarrhoea and abdominal cramps. Infected animals may not necessarily display signs of illness, but symptoms can include diarrhoea.

Action taken by the company

Dogs Choice UK is recalling the above products. Point of sale notices will be displayed in the retail stores that sold these products. The notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.
Dogs Choice UK recalls frozen raw dog food products because of the presence of Salmonella

Our advice to consumers

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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, Pet Food, Pet Food Testing, Salmonella, Salmonella Dog Food

Research – Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Posted on February 20, 2022 by | Leave a comment

MDPI

Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on Escherichia coli (E. coli) growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration (p < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white (p < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage.

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Posted in Antibacterial, Antimicrobials, Decontamination Microbial, E.coli, escherichia coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Technology

Research – Scientists identify environmental cue linked to illness caused by Salmonella

Posted on February 19, 2022 by | Leave a comment

Science Daily

To survive in hostile environments, bacteria attach to one another, forming a supportive framework known as a biofilm. In biofilms of Salmonella — a major cause of food-borne diarrheal illness — a key component of this framework is curli amyloid protein.

Now, in new research, scientists at the Lewis Katz School of Medicine at Temple University show that the repression of curli by an environmental factor in the intestine plays a critical role in freeing Salmonella bacteria of strain S. Typhimurium from their biofilms, enabling them to cause active infection. The environmental cue is nitrate, which both represses curli and modulates levels of an intracellular molecule known as cyclic-di-GMP. These events ultimately lead to the activation of S. Typhimurium flagella, which in humans is a critical step in allowing individual S. Typhimurium bacteria to swim toward and infect intestinal cells.

“It had been unclear what factors trigger S. Typhimurium to switch between a sessile, biofilm lifestyle to a motile, free-swimming lifestyle in the intestine,” explained Çagla Tükel, PhD, Director of the Center for Microbiology and Immunology at the Katz School of Medicine and senior investigator on the new study. “Our study shows for the first time that nitrate produced in the intestinal lumen of the host serves as an environmental cue driving this switch.”

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

Research – Prevalence of Mycobacterium bovis in milk on dairy cattle farms: An international systematic literature review and meta-analysis

Posted on February 19, 2022 by | Leave a comment

Science Direct

Bovine tuberculosis, caused by Mycobacterium bovis (M. bovis), is a globally distributed chronic disease of animals. The bacteria can be transmitted to humans via the consumption of unpasteurised (raw) milk, thus representing an important public health risk. To investigate the risk of zoonotic transmission of M. bovis via raw milk, this study systematically reviewed published studies to estimate the prevalence of M. bovis in on-farm bulk-tank milk (BTM) and individual cow’s milk (IM) by meta-analysis.

In total, 1,339 articles were identified through seven electronic databases and initially screened using titles and abstracts. The quality of 108 potentially relevant articles was assessed using full texts, and 67 articles comprising 83 studies (76 IM and 7 BTM), were included in the meta-analysis. The prevalence of M. bovis in IM and BTM was summarised according to the diagnostic test used, and the tuberculin skin test (TST) infection status of the individual cows (for IM) or herds (for BTM). Heterogeneity was quantified using the I-squared statistic. Prediction intervals (95% PIs) were also estimated.

For IM, the overall prevalence was summarised at 5% (95%CI: 3%–7%). In TST positive cows, prevalence was summarised at 8% (95%CI: 4%–13%). For BTM, the overall prevalence independent of individual herd TST infection status was summarised at 5% (95%CI: 0%–21%).

There was considerable heterogeneity evident among the included studies, while PIs were also wide. Inconsistency in the quality of reporting was also observed resulting in missing information, such as the TST infection status of the individual animal/herd. No study reported the number of M. bovis bacteria in test-positive milk samples. Several studies reported the detection of M. tuberculosis and M. africanum in milk.

Despite international efforts to control tuberculosis, this study highlights the risk of zoonotic transmission of M. bovis via unpasteurised milk and dairy products made using raw milk.

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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, Mycobacterium, Raw Milk, Research, Zoonosis

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 February 19, 2022 by | Leave a comment

AEM

Hepatitis A kswfoodworld

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 factors 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 Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, STEC, STEC E.coli, Technology

Denmark – Fermentation in Delicato ketchup

Posted on February 18, 2022 by | Leave a comment

DVFA

ALDI Denmark is recalling Delicato ketchup 500 ml, as there is a risk of fermentation in the product.

Recalled Foods , Published: February 18, 2022

What food:
Delicato Ketchup 500 ml ( see picture )
Best before date: 24.11.2022
EAN barcode: 25020267
Sold in:
ALDI stores throughout the country.
Company recalling:
ALDI Denmark, Herstedøstervej 27-29C, 2620 Albertslund
Cause:
There is a risk of fermentation in the product.
Risk:
Fermentation in the product makes it unsuitable as food.
Advice for consumers:
The Danish Veterinary and Food Administration advises consumers to deliver the product back to the store where it was purchased or to discard it.

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Posted in DVFA, Fermentation, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Spoilage, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations

USA – FDA, growers agree on many points of water safety; consumer group has concerns

Posted on February 18, 2022 by | Leave a comment

Food Safety News

The public and industry had the opportunity this week to hear FDA representatives talk about a proposed rule regarding how to make water used in the growing of fresh produce safer.

The session with the Food and Drug Administration officials included about 30 minutes for comments from the audience, which consisted of three-minutes each from industry spokespeople.

During one portion of the five-hour session a representative from the Center for Science in the Public Interest provided comments about public welfare issues concerning the proposed water safety rule. That portion of the session also included a presentation by a representative of Western Growers, which is a group of produce growers in western states. 

One thing the government speakers and other commenters had in common was the fact that the ag water rule is complicated. They all also said the proposed rule is more flexible than the one-size-fits-all proposal previously put forward by the Food and Drug Administration.

The agency has been working on the rule regarding agricultural water requirements under the Produce Rule since 2013. The rule is one of the mandates included in the federal Food Safety and Modernization Act of 2011. It covers water safety issues for fresh fruits and vegetables. It has a special section for the production of sprouts that is already in place.

Provisions of the proposed water rule do not include most small farmers, if their annual income generated by their sales of fresh produce is less than $25,000. Many of those growers use organic methods.

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Posted in Contaminated water, FDA, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Water, water microbiology, Water Safety

Research – Norovirus behind a third of outbreaks in Finland

Posted on February 18, 2022 by | Leave a comment

Food Safety News

Food Borne Illness - Norovirus -CDC Photo

Norovirus was the main cause of foodborne outbreaks in Finland from 2017 to 2019, according to figures published recently by the Finnish Food Authority (Ruokavirasto).

About 2,900 people were reported to have fallen ill in 162 foodborne outbreaks with 110 hospitalizations and nine deaths.

Norovirus caused 57 foodborne outbreaks including two in 2018 through meals at medical and elderly care institutions with 292 and 110 cases. The most commonly reported vectors were fish and fish products, including shellfish and mussels. These caused 14 outbreaks.

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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, Food Virus, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Norovirus, outbreak, Virus