Finland reported a record number of Listeria infections this past year with the figure almost twice as high as 2019.
The 93 Listeria infections in 2020 were nearly double the 50 in the year before and the largest annual total ever reported to the National Infectious Diseases Register. Almost 80 infections were recorded in 2018 and 90 in 2017.
Nearly all bacterial infections decreased significantly in 2020 from mid-March because of measures put in place because of the coronavirus pandemic, according to data published by the Finnish Institute for Health and Welfare (THL).
Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion. View Full-Text
Backyard poultry, like chicken and ducks, can carry Salmonella germs even if they look healthy and clean. These germs can easily spread to anything in the areas where they live and roam.
You can get sick from touching your backyard poultry or anything in their environment and then touching your mouth or food, and swallowing Salmonella germs.
Posted in food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbiological Risk Assessment, Microbiology, outbreak, Salmonella, Salmonella in Chicken
This study aimed to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after Ultraviolet-C light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at an initia population of 6.01, 5.80, and 6.22 log 10 CFU/cm 2 , respectively, then were treated by UVC-LED at 1000 to 4000 mJ/cm 2 . UVC-LED irradiation could inactivate the tested bacteria in a dose-dependent manner. After UVC-LED treatment at 4000 mJ/cm 2 , the populations of S . Typhimurium, E . coli O157:H7, and L . monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log 10 CFU/cm 2 , respectively. No significant ( P > 0.05) changes were found in the color, pH value, texture properties, and thiobarbituric acid reactive substances (TBARS) values of chicken breasts following the UVC-LED radiation at doses up to 4000 mJ/cm 2 . Overall, this study indicates that UVC-LED is a promising technology to reduce the number of microorganisms while maintaining the physico-chemical characteristics of poultry meat.
Posted in E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, Pathogen, pathogenic, Research, Salmonella, Technology
Toxoplasma gondii , hepatitis E virus (HEV) and Salmonella are zoonotic foodborne pathogens that may be transmitted to humans through the consumption of raw or undercooked pork. The aim of this study was to determine the seroprevalence of anti- Toxoplasma gondii , anti-HEV and anti- Salmonella antibodies from healthy pigs at slaughter in Switzerland. In the period of August to September 2020 diaphragm muscle of Swiss fattening pigs was collected in three Swiss abattoirs from a total of 188 farms. Two randomly chosen pig carcasses per farm were selected. On the basis of the slaughter data, the production system and the canton of origin were noted, comparing indoor (n=120) and free-range farming (n=68), and regional allocation. The meat juice of these samples was analyzed for pathogen-specific antibodies using commercial enzyme-linked immunosorbent assay (ELISA) kits. The seroprevalences were 1.3% for T. gondii , 71.8% for the HEV and 5.3% for Salmonella , respectively. Comparing the origins, the results of many cantons weren’t meaningful due to the low number of samples. No regional accumulations were found for T. gondii and the HEV. The results showed that 2.1% of the farms had least one T. gondii seropositive animal, 80.3% had at least one HEV seropositive animal, and 8.5% had at least one Salmonella seropositive animal, respectively. The seropositivity of T. gondi i was higher in free-range pigs than in indoor pigs, whereas anti- Salmonella antibodies were more common in pigs from indoor farming than in outdoor pigs. The seroprevalence of anti HEV-Abs was similar in free-range and indoor farming pigs. Compared to studies from 2012 the seroprevalence of T. gondii has decreased whereas the seroprevalence of the HEV has increased and is highly prevalent among fattening pigs in Switzerland. The low seroprevalence of Salmonella has remained stable in recent years.
FERME GINEAU recalls FERME GINEAU – INVITATION A LA FERME brand Crèmes desserts vanille et crèmes desserts vanille sur lit de caramel / Vanilla cream pudding and vanilla cream pudding on a bed of caramel (4 x 100g; Use by 30/06/2021)
The pathogenic bacterium Salmonella enterica serum was detected in chicken meat . Infantis , which can cause a condition called salmonellosis.
| Lots: | 109921138 |
| Expiration date: | 4/15/2021 |
| Producer: | SuperDrob SA, PL 06630501 WE, Zimna 2, Lublin, 20-952 Poland |
| Country of origin: |  Poland |
| Date of sampling: | 9. 4. 2021 |
| Reference number: | 21-000016-SVS-CZ |
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Salmonella, Salmonella in Chicken, salmonellosis
Cheese On The Wey is recalling Blue Millie cheese because Listeria monocytogenes has been found in the product.
| Cheese on the Wey Blue Millie cheese | |
|---|---|
| Pack size | All pack sizes, individually priced and wrapped up to 500g |
| Batch code | 21/0415 |
| Use by | 02 July 2021 |
The presence of Listeria monocytogenes in the product listed above.
Symptoms caused by this organism can be similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. However, in rare cases, the infection can be more severe, causing serious complications, such as meningitis.
Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems.
Posted in Bird Food, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology
The product exhibits microbial and substantial deviations which are not typical of the product.
Do not consume and bring back to the point of sale
▸ Model names or references
00120655 BLACK OLIVE MUCIZE SELE 700G DLC 01.02.2023
▸ Barcode
8697436548422
▸ Lot
…
▸ DLC – DDM
02/01/2023
▸
700G packaging
▸ Start / end date of marketing
From 03/01/2021 to 05/22/2021
▸ Health mark
…
▸
BAS-RHIN geographic sales area (67)
▸
PROIMEX distributors
▸ Consumer service contact
0652156729
▸ Source
PROIMEX
FoodWorld 