Category Archives: Microbiology

Taiwan – 340 people fall ill from suspected food poisoning in Taoyuan

Posted on August 7, 2023 by | Leave a comment

Focus Taiwan

Taipei, Aug. 5 (CNA) A Vietnamese-French sandwich stand at a traditional market in Taoyuan’s Zhongli District was forced to suspend operations Friday, after scores of its customers reported illnesses from suspected food poisoning, according to local authorities.

An inspection of the street vendor’s premises on Thursday identified 14 issues, including the temperature of the freezer, which was too high to keep food fresh, according to a press release from the city’s Department of Public Health on Friday.

In addition, there were vectors at the site, and the food ingredients were not properly covered or elevated above ground, the public health office said.

As of noon Saturday, 340 people had reported symptoms such as diarrhea, vomiting and fever after eating sandwiches purchased at the stand on Wednesday, the department said, citing reports it had received from hospitals and individuals.

The department’s inspectors have collected samples of the sauces, fillings, and other food items at the Vietnamese-French sandwich stand, as well as knives, cutting boards, and other kitchenware, which will be tested to determine the cause of the suspected food poisoning, the health office said.

If pathogenic microorganisms are found and the matter is confirmed as a food poisoning case, the operators of the food stand may be subject to a fine of between NT$60,000 (US$1,894) and NT$200 million, in accordance with the Act Governing Food Safety and Sanitation, the office said.

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Posted in Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

USA – Cyclospora outbreak tops 1,000; investigators continue to look for source

Posted on August 7, 2023 by | Leave a comment

Food Safety News

Almost 500 more people are sick in an outbreak of infections from the microscopic Cyclospora parasite. Sick people have been identified in 34 states.

The Centers for Disease Control and Prevention is reporting that there are now 1,063 patients identified as part of the outbreak. Of those with complete information available, 79 have been so sick they had to be admitted to hospitals. No one has died.

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Posted in Cyclospora, Cyclosporiasis, 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

Research – Waterborne Infectious Diseases Associated with Exposure to Tropical Cyclonic Storms, United States, 1996–2018

Posted on August 6, 2023 by | Leave a comment

CDC

Abstract

In the United States, tropical cyclones cause destructive flooding that can lead to adverse health outcomes. Storm-driven flooding contaminates environmental, recreational, and drinking water sources, but few studies have examined effects on specific infections over time. We used 23 years of exposure and case data to assess the effects of tropical cyclones on 6 waterborne diseases in a conditional quasi-Poisson model. We separately defined storm exposure for windspeed, rainfall, and proximity to the storm track. Exposure to storm-related rainfall was associated with a 48% (95% CI 27%–69%) increase in Shiga toxin–producing Escherichia coli infections 1 week after storms and a 42% (95% CI 22%–62%) in increase Legionnaires’ disease 2 weeks after storms. Cryptosporidiosis cases increased 52% (95% CI 42%–62%) during storm weeks but declined over ensuing weeks. Cyclones are a risk to public health that will likely become more serious with climate change and aging water infrastructure systems.

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Posted in Contaminated water, Cryptosporidiosis, Cryptosporidium, E.coli, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Legionella, Legionnaires’ disease, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, STEC, STEC E.coli, Water, water microbiology, Water Safety

Research – An Overview of the Use and Applications of Limosilactobacillus fermentum in Broiler Chickens

Posted on August 6, 2023 by | Leave a comment

MDPI

Abstract

The implementation of government regulations on antibiotic use, along with the public’s concern for drug resistance, has strengthened interest in developing alternatives not only aimed at preserving animal production but also at reducing the effects of pathogenic infections. Probiotics, in particular, are considered microorganisms that induce health benefits in the host after consumption of adequate amounts; they have been established as a potential strategy for improving growth, especially by stimulating intestinal homeostasis. Probiotics are commonly associated with lactic acid bacteria, and Limosilactobacillus fermentum is a well-studied species recognized for its favorable characteristics, including adhesion to epithelial cells, production of antimicrobial compounds, and activation of receptors that prompt the transcription of immune-associated genes. Recently, this species has been used in animal production. Different studies have shown that the application of L. fermentum strains not only improves the intestinal ecosystem but also reduces the effects caused by potentially pathogenic microorganisms. These studies have also revealed key insights into the mechanisms behind the actions exerted by this probiotic. In this manuscript, we aim to provide a concise overview of the effects of L. fermentum administration on broiler chicken health and performance

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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 – Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

Posted on August 5, 2023 by | Leave a comment

MDPI

Abstract

Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the “needle probing” technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentative lactic acid bacteria (LAB), also produced ethanol, acetic acid, and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous study, the second cause of spoilage can be attributed to moulds which grew during ripening; both the isolated strains, Penicillium nalgiovense, added as a starter culture, and P. lanosocoeruleum, present as an environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived in the ripening area and in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.

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Posted in Enterococcus, Enterococcus faecalis, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Spoilage, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pseudomonas

Research – Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)

Posted on August 4, 2023 by | Leave a comment

MDPI

Abstract

Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely traded meat products in the province of Quevedo (Ecuador): bacon, “chorizo paisa”, grilled hamburger meat, mortadella, and salami. A total of 1000 samples of these products were analyzed in two seasons of the year (dry season/rainy season). All L. monocytogenes isolates were confirmed by PCR with primers designed for the iap gene. Furthermore, the positive samples were quantified for L. monocytogenes. Of the 1000 meat products analyzed, 163 were positive for L. monocytogenes (16.3%). The prevalence of L. monocytogenes in the two seasons in different meat products was as follows: 22.5% in mortadella, 19% in hamburger meat, 15% in bacon, 14.5% in chorizo paisa and 10.5% in salami. In addition, the concentration of L. monocytogenes in most of the positive samples was in the range of 4–6 log CFU/g or even higher. The results show the need for improvements in the hygienic measures and meat storage temperatures in Quevedo (Ecuador) to avoid risks of foodborne listeriosis.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

CDC monitoring long-running Listeria strain behind 12 deaths

Posted on August 4, 2023 by | Leave a comment

Food Safety News

TORONTO – Monitoring of related Listeria infections over multiple years has seen more than 80 cases and a dozen deaths, according to the Centers for Disease Control and Prevention.

Michael Vasser, from the CDC, gave details about the reoccurring, emerging and persisting (REP) strain during a recent presentation at the International Association for Food Protection.

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Posted in CDC, 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, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak

USA – Source of foodborne illness outbreak remains unknown – Cyclospora

Posted on August 4, 2023 by | Leave a comment

Ouray News

Health officials unable to pinpoint food that has sickened more than 100 who ate at Ridgway’sTaco del GNAR

Three months after the first diner reported falling ill, federal and state health officials still haven’t pinpointed the source of contaminated food that has sickened more than 100 people who ate at Taco del GNAR in Ridgway.

Paul Galloway, a spokesman for the Colorado Department of Public Health and Environment, said a total of 144 cases of cyclosporiasis have been reported thus far to the state involving Western Slope residents who did not travel internationally. Health officials have attempted to interview 143 people, with all but 10 of them reporting they ate at the Ridgway taco shop. Of the remaining 10, two said they didn’t eat at the restaurant, one wasn’t sure and seven couldn’t be reached for an interview, according to Galloway. He said the last known date someone ate at Taco del GNAR and contracted the parasite was June 10.

The number of people infected with the Cyclospora parasite is likely much higher than that reported by the state health department, because the confirmed cases reflect only those who have reported their symptoms to the state or sought medical treatment.

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Posted in Cyclospora, Cyclosporiasis, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, 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

Kenya – E. coli bacteria on the rise in Nairobi

Posted on August 4, 2023 by | Leave a comment

Standard Media

This increase in E. coli is mostly associated with food poisoning, which happens when people consume contaminated water, food, undercooked meat, or unpasteurised milk.

Cases of these bacteria are causing drug resistance due to their mobile genetic elements.

A study published in the Proceedings of the National Academy of Sciences shows that pathogens are more likely to jump from animals to humans in dense areas.

The study showed that the bacteria is spreading more in areas of Nairobi with high populations of livestock and urban-adapted wildlife, like rats. These areas are often lower-income neighbourhoods with inadequate sanitation and poor waste management.

The study was led by Dr James Hassell, a wildlife veterinarian, and epidemiologist, along with Kenyan and United Kingdom partners. They collected E. coli samples from over 2,000 people, livestock, and urban wildlife in 33 locations across Nairobi.

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Posted in E.coli, Food Micro Blog, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Research – Cheese link in Italian HUS case

Posted on August 4, 2023 by | Leave a comment

Food Safety News

Italian authorities have issued a warning after a young girl developed a serious condition after suffering an E. coli infection.

The Ministry of Health (Ministero della Salute) published a notice to consumers following a case of hemolytic uremic syndrome (HUS) which has affected a child in Trentino. HUS is a severe complication associated with E. coli infections that causes kidney failure.

Local health authorities have taken steps to try and verify the source of infection. They identified a probable link to the consumption of cheese produced in a malga, which is an alpine hut, in Coredo. In late July, local officials said the girl was hospitalized.

A related Rapid Alert System for Food and Feed (RASFF) report shows Shiga toxin-producing E. coli (STEC) O26 was detected in the cheese.

To protect public health, it was advised that anyone who had purchased dairy products from the implicated site, before July 14, should not consume them. Officials also added that raw milk products should not be given to children under 5 years of age or the elderly.

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Posted in E.coli, 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, Haemolytic Uremic Syndrome, HUS, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, STEC, STEC E.coli