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Product(s) |
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2/17/ 2022 |
1056 |
Cronobacter |
Powdered |
Active |
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2/9/ 2022 |
1040 |
Not Yet |
14 |
Active |
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2/2/ 2022 |
1054 |
Enteroinvasive |
Not Yet |
16 |
Active |
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1/10/ 2022 |
1050 |
E. coli |
Romaine |
4 |
Closed |
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12/29/ 2021 |
1052 |
E. coli |
Packaged |
Active |
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12/20/ 2021 |
1039 |
Packaged |
Active |
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12/15/ 2021 |
1048 |
Packaged |
Active |
Posted in Cronobacter sakazakii, E.coli O121, E.coli O157, E.coli O157:H7, FDA, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, O143:H26, Salmonella
Authorities announced that norovirus is the culprit behind the hospitalization of hundreds of people in the western province of Bilecik in recent weeks. An investigation found out that the virus, whose symptoms include vomiting, diarrhea and stomachache, originated from city’s drinking water. Health Ministry crews discovered that unfiltered water from a spring had contaminated drinking water supplies to the city of more than 228,000 people.
Posted in Contaminated water, 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, Water, water microbiology, Water Safety
Enterobacteriaceae in dog chews from the Netherlands in Belgium
Salmonella enterica ser. Bradford in organic rapeseed expeller from Germany
Cheese made with unpasteurized milk has been associated with outbreaks of illness. However, there are limited data on the prevalence of Shiga toxin–producing Escherichia coli (STEC) in these products and a lack of clarity over the significance of E. coli as a general indicator of hygiene in raw milk cheeses. The aim of this study was to provide further data to address both of these issues, as well as assessing the overall microbiological quality of raw milk cheeses available to consumers in England. A total of 629 samples of cheese were collected from retailers, catering premises, and manufacturers throughout England. The majority (80%) were made using cow’s milk, with 14% made from sheep’s milk and 5% from goat’s milk. Samples were from 18 different countries of origin, with the majority originating from either the United Kingdom (40%) or France (35%). When interpreted against European Union microbiological criteria and United Kingdom guidance, 82% were considered to be of satisfactory microbiological quality, 5% were borderline, and 12% were unsatisfactory. Four samples (0.6%) were potentially injurious to health due to the isolation of STEC from one, >104 CFU/g of coagulase-positive staphylococci in two, and >100 CFU/g of Listeria monocytogenes in the fourth sample. Indicator E. coli and Listeria species were detected more frequently in soft compared with hard cheese. Higher levels of indicator E. coli were significantly associated with a greater likelihood of detecting Shiga toxin genes (stx1 and/or stx2).
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Raw Milk, raw milk cheese, Shigatoxin, STEC, STEC E.coli, STX 1, STX 2
Vermaat Leisure BV warns against Sam & Joris chicken soup. Research has shown that the soup contains harmless micro-organisms, which means that the soup does not taste as you are used to from us. These micro-organisms also ensure that the can bulges and can burst open over time.
BOSTON — The Massachusetts Department of Public Health (DPH) is advising consumers who have any Dog Gone Dog Treats to dispose of them. There have been three cases of salmonellosis (infection with the Salmonella bacteria) linked to individuals handling these dog treats. The cases include two adults in their 70s and a child; all are residents of Essex County. One open bag from a customer and several unopened bags purchased last week all tested positive for Salmonella at the State Public Health Laboratory.
Dog Gone Dog Treats are made in Georgetown, include “chicken chips” and beef liver and sweet potato chips, and are sold at Essex County Co-Op in Topsfield, New England Dog Biscuit Company in Salem, Gimme Chews & Moore in Haverhill, and Animal Krackers in Gloucester. These treats are dehydrated and are not fully cooked.
All stores have been ordered to remove any existing product from their shelves and no additional product is currently being made. People get Salmonella if they eat or handle food that has been contaminated with the bacteria and the food has not been properly handled, prepared, or cooked. Salmonella is common in uncooked food products from animals, such as eggs, poultry, and unpasteurized milk. People who get the germs on their hands can infect themselves by eating, smoking, or touching their mouths. They can also spread the germs to anyone or anything they touch, including food.
Most people with an infection will have diarrhea, fever, and stomach cramps that can last up to a week; severe disease is possible but uncommon. Although treatment is not always necessary, people who have weakened immune systems, very young children, adults over 65, and those experiencing severe symptoms should talk to their healthcare providers about treatment. Individuals should consult with their healthcare provider if they have symptoms after contact with the dog treats or an animal that has eaten the dog treats.
Dogs that become ill from Salmonella infection may experience diarrhea that can contain blood or mucus, may seem more tired than usual, and may have a fever or vomit. It is also possible for dogs to have Salmonella infection and not appear sick. Those concerned that their dogs may have become ill after eating the treats should consult their veterinarians.
The best way to prevent Salmonella infection from pet food or treats is to:
The National Biofilms Innovation Centre (NBIC) is still a relatively young organisation but we are proud of what we have achieved since our formation in late 2017. We were funded through UKRI (UK Research and Innovation) by BBSRC (Biotechnology and Biological Sciences Research Council), Innovate UK and the Hartree Centre as an Innovation Knowledge Centre (IKC) to support and connect the biofilm community in industry and academia.
Biofilms are communities of microorganisms (often multiple species) within an extracellular matrix associated with a surface; this allows them to communicate and collectively behave very differently to individual organisms. Biofilms have a role to play across multiple industrial sectors in terms of both the problems they present and opportunities they offer. In respect to human health and food they can, for example, potentiate the emergence of bacterial resistance to antibiotics, antiseptics and disinfectants. From farm to fork they have a role to play in the health of soils, plants and animals; in addition they impact on food processing and then subsequently on supply chain safety (particularly for ready to eat or chilled produce).
For example, Listeria monocytogenes, a pathogenic bacterium found in moist environments, soil, water, decaying vegetation and animals, can survive and even grow under refrigeration and other food preservation measures. It can cause food poisoning if ingested and due to the severity of infection and high case fatality rate, listeriosis is an important public health concern. A high level of vigilance is maintained in food manufacturing environments for the occurrence of this organism. There were 142 cases of food borne listeriosis in the UK in 2019 resulting in 23 deaths plus eight miscarriages or stillbirths.
Listeria monocytogenes typifies the problems that biofilm modality imparts to organisms in that when it grows within a biofilm, it is very difficult to detect, remove and destroy. When measures relating to its control go wrong, this can lead to significant human health issues, adverse impacts on the food sector’s reputation and significant economic costs. As recently as July 2021, Tyson Foods in the USA recalled nationally almost 4100 tonnes of ready-to-eat chicken products after finding they may have been contaminated with Listeria. The US Department of Agriculture announced the recall a month after two consumers reported falling ill with listeriosis. Further investigation revealed one death.
Posted in Biofilm, Contaminated water, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Water, water microbiology, Water Safety
At least 109 pupils from Ikamva Lesizwe Public School in Kenton-on-Sea received medical treatment on Monday afternoon for suspected food poisoning, believed to have been caused by the umphokoqo (maize meal with sour milk) they ate for lunch.
The pupils started vomiting and experiencing diarrhoea allegedly after eating the meal served at their school during the lunch break as part of the school nutrition programme.
Provincial Education Spokesperson, Malibongwe Mtima says they are investigating the incident.
Food Standards Australia New Zealand (FSANZ) is seeking public comment on proposed new food safety management standards for food service and retail businesses.
Interim FSANZ CEO Dr Sandra Cuthbert said the proposed amendments to the Australia New Zealand Food Standards Code (the Code) were designed to strengthen food safety management practices and introduce nationally consistent, risk-proportionate standards to reduce rates of foodborne illness.
“The food services sector is vitally important to the Australian economy and our way of life,” Dr Cuthbert said.
“The majority of businesses do an excellent job in providing Australians with safe food, however our assessment of food safety management practices in the sector has found a need for strengthened standards to ensure greater consistency and reduce rates of foodborne illness.
“The proposed changes will help food businesses enhance their food safety management practices, delivering safer food to consumers and supporting improved business and consumer confidence. The food service sector has demonstrated their responsiveness to enhancing safety throughout the COVID-19 pandemic, with food businesses and handlers rising to the challenge of meeting COVID health and safety requirements.”
FSANZ considered three specific food safety measures to reduce rates of foodborne illness – having a food safety supervisor on staff, training food handlers and ensuring businesses can provide evidence to substantiate food safety management.
Risk-proportionate regulation is proposed, with targeted measures to apply to businesses based on their level of food safety risk.
“Businesses will fall into one of three categories, with those associated with high food safety risks required to apply more food safety measures than those with lower risks,” Dr Cuthbert said.
“FSANZ considers these requirements are appropriate and practical, can be readily implemented in the relevant sector, and are able to be maintained over time.
“Regulatory measures would be supported by food safety culture initiatives and an education campaign for businesses and environmental health officers.
“This approach aims to provide the greatest impact on reducing foodborne illness in Australian food service and retail settings without unnecessary regulatory burden.”
FSANZ invites comments from interested parties on the proposed measures by 6pm (Canberra time) 11 April 2022.
FSANZ will consider all submissions before making a final decision. All FSANZ decisions on proposals to develop or update standards are notified to the ministers responsible for food regulation in Australia and New Zealand. They can ask for a review or agree that the standard should become law.
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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, food safety training, FSANZ, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
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