Category Archives: Microbiology

Norway – Norwegian surveillance finds low levels of Salmonella

Posted on May 20, 2021 by KSW | Leave a comment

Norwegian cattle, swine and poultry are only rarely infected with Salmonella, according to the results of surveillance programs in 2020.

Occurrence of Salmonella in Norwegian production animals and animal products is very low compared to most other countries. Salmonellosis has increased in recent decades but the majority of infections are acquired abroad.

Surveillance covers live animals such as pigs, poultry and cattle, eggs and fresh meat from pigs and cattle. Any Salmonella isolated in the programs is notifiable to the Norwegian Food Safety Authority (Mattilsynet). The Norwegian Veterinary Institute coordinates the surveillance programs, examines fecal samples and reports the results. Private laboratories analyze samples collected at slaughterhouses and cutting plants.

Programs are approved by the EU Commission which allows Norway to require additional guarantees on Salmonella when importing live animals and food products of animal origin from the European Union.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Salmonella

Korea – Food poisoning bacteria found in 15 kimchi products from China

Posted on May 20, 2021 by KSW | Leave a comment

Korean Times

Yersinia p

Food poisoning bacteria were detected in 15 out of 289 kimchi products imported from China, according to the Ministry of Food and Drug Safety, Tuesday.

Two out of four Chinese salt-cured cabbage products were also found to have used preservatives that are not permitted in Korea.

It examined the 289 products from 55 Chinese companies imported here, and detected Yersinia enterocolitica, a type of food poisoning bacteria, in 15 of them.

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Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Research, Yersinia, yersinia enterocolitica

Research – Scientists discover five new species of listeria, improving food safety

Posted on May 19, 2021 by KSW | Leave a comment

Eurekalert

Listeria kswfoodworld food safety food poisoning

Image CDC

While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.

The discovery, researchers said, will help food facilities identify potential growth niches that until now, may have been overlooked – thus improving food safety.

“This research increases the set of listeria species monitored in food production environments,” said lead author Catharine R. Carlin, a doctoral student in food science. “Expanding the knowledge base to understand the diversity of listeria will save the commercial food world confusion and errors, as well as prevent contamination, explain false positives and thwart foodborne outbreaks.”

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, microbial contamination, Microbiology, Research

France – Product recall: JOSEP LLORENS brand chorizo sarta picante – Salmonella

Posted on May 19, 2021 by KSW | Leave a comment

Oulah

Product recall: JOSEP LLORENS brand chorizo sarta picante

ENCOUNTERED PROBLEM

Presence of salmonella

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

Foodborne illness caused by salmonella results in gastrointestinal disturbances, diarrhea, vomiting and abdominal pain, often accompanied by fever; these symptoms may be more severe in young children, immunocompromised individuals and the elderly. The incubation period can range from 6 to 72 hours.
People who have consumed the products mentioned below and who have these symptoms are invited to consult their doctor, notifying him of this consumption.

FURTHER INFORMATION

▸ Barcode
8436004991341

▸ Lot
1021

▸ DLC – DDM
09/26/2021

▸ Health mark
ES 10.01760 / ZA

▸ Consumer service contact
For any further information, you can contact the Josep Liorens consumer service by dialing number: 06 89 02 05 18 – Non-surcharged call from Monday to Friday from 7 am to 3 pm.

▸ Source
https://www.carrefour.fr/

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Posted in 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, microbial contamination, Microbiology, Oulah, Salmonella

Research – Presumptive probiotic bacteria from traditionally fermented African food challenge the adhesion of enteroaggregative E. coli

Posted on May 19, 2021 by KSW | Leave a comment

Wiley Online

E.coli

Colonization of intestinal tract with the potential to exclude, displace, and inhibit enteric pathogens is principally dependent on the adhesion ability of probiotics. Therefore, probiotic efficacy is considered to be mainly determined by their adhesion ability. The current study reports the antagonistic effect of four lactic acid bacteria (LAB) on the adhesion profile of four diarrhoeagenic and one non‐diarrhoeagenic enteroaggregative Escherichia coli (EAEC). All the bacterial strains investigated adhered to the Caco‐2 cells. All the LAB tested competitively excluded, displaced, and inhibited at least three (non‐) diarrhoeagenic EAEC strains from adhesion (p < 0.05). In all, Lactobacillus plantarum, FS2 exhibited the strongest adhesion to the Caco‐2 cells, competitive exclusion (CE), displacement, and inhibition against most of the EAEC strains. Additionally, the competence to exclude, displace, and inhibit the EAEC from adhesion depended on both the pathogens and the LAB strains tested; signifying the participation of several mechanisms. Contrary to all the EAEC strains, gastro‐intestinal stress factors such as low pH (2.5) had no effect on the adhesion of the LAB. Unlike the gastro‐intestinal acidic conditions, bile salt conditioning (at pH 6.5) had no effect on the adhesion of both EAEC and LAB. In conclusion, all the LAB tested showed specific anti‐adherence effects including CE, displacement, and inhibition against the selected EAEC. The results indicate that all the LAB, particularly, the L. plantarum, FS2 had a good ability for exerting antagonistic effects against the selected EAEC for the prevention of gastrointestinal infection.

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Posted in E.coli, EAEC, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, LAB, lactic acid bacteria, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, STEC, STEC E.coli

Research – Survey of New Zealand poultry consumers handling of raw poultry and food safety awareness to provide insight into risk factors for campylobacteriosis

Posted on May 18, 2021 by KSW | Leave a comment

Journal of Food Protection

CDC Campy

New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered to be the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers’ food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey comprised of 31 multiple-choice questions was designed, piloted, and utilized to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way ANOVA test used to compare the mean scored responses between the respondents among different socio-demographics. Overall, 301 valid responses were obtained. Scores, representing reported safe food safety practices ranged between 2 and 19 (maximum 21) with a mean score of 9.83 (standard deviation 3.50 with a standard error of 0.20). There was some variation of correctly answered questions by the respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experience once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis.

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Posted in Campylobacter, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, microbial contamination, Microbiology, Research

New Zealand – Surti brand Paneer – E.coli

Posted on May 18, 2021 by KSW | Leave a comment

MPI

Surti brand Paneer

18 May 2021: Surti Indian Samosa Limited is recalling a specific batch of Surti brand Paneer due to the possible presence of E.coli.

Surti brand Paneer (various weights).

Product identification
Product type	Cheese
Name of product (size)	Surti brand Paneer (various weights)
Date marking	Best before 30JUN21
Package size and description	The product is sold in plastic packaging of various weights of approximately 200g to 500g.
Distribution	The product is sold at ethnic retail stores throughout New Zealand. Auckland Angels Spice and Superette, 284 Blockhouse Bay Road, Avondale, Auckland Arjun Supermarket, 5 Rankin Avenue, New Lynn Auckland ARKH Food and Spices Limited, 1/222 Swanson Road, Auckland Bikanervala, 2 White Swan Road, Mount Roskill, Auckland Bombay Chinese, Queens Court, 368 Queen Street, Auckland Chevalier Produce, 34 Fremlin Place, Avondale, Auckland Continental Halal Meats and Spices, 57G Cavendish Drive, Manukau, Auckland Get Fresh Mangere, 99 Westney Road, Mangere, Auckland Get Fresh Otahuhu, 81 Station Road, Otahuhu, Auckland Jay’s Fresh Mart Auckland, 59 Shirley Road, Papatoetoe, Auckland Kelvin Fruit and Vege Shop Auckland, 8 Mahia Road, Manuwera, Auckland Lotus Supermarket, 43B Cavendish Drive, Manukau, Auckland Lotus Supermarket, 64 Stoddard Road, Mount Roskill, Auckland Madinah Halal Meats, 1/16 Lambie Drive, Auckland Massey Fruit and Vege, 1/2 Triangle Road, Massey, Auckland Namaste Delhi Limited, 89 Great South Road, Epsom, Auckland Om Sai Foods & Spices, 3A/7 Reeves Road, Pakuranga, Auckland Patel Brothers Supermarket, 26 Carr Road, Mount Roskill, Auckland Point Chev Fresh, 1104/D Great North Road, Point Chevalier, Auckland 1 Puhinui Superette, 202 Puhinui Road, Papatoetoe, Auckland Raavi Foods And Spices Trading Limited, 421 Richardson Road, Mount Roskill Auckland Saffron Foods Henderson, 214 Universal Drive, Henderson, Auckland Spice Corner, 691 Manukau Road, Royal Oak, Auckland Vege Oasis Mangere, 376 Massey Road, Mangere East, Auckland Volt Convenience Store CBD, 107 Mayoral Drive, Auckland Yogiji’s Food Mart, 7/251 Lincoln Road, Henderson, Auckland Younus Halal Meat and Spices Limited, 1482B Dominion Road, Mount Roskill, Auckland Christchurch Krazy Price Mart Limited, 429 Tuam Street, Philipstown Wellington Indian Stores Limited, 218A Riddiford Street, Newtown
Notes	This recall does not affect any other Surti brand products.

Consumer advice

Customers are asked to check the date mark printed on the back of the product packaging.

Affected product should not be consumed unless it is cooked thoroughly (piping hot all the way through). There have been no reports of associated illness. However, if you have consumed any of this product and have any concerns about your health, seek medical advice.

Customers should return the product to their retailer for a full refund or cook thoroughly (piping hot all the way through).

Escherichia coli (E.coli) is a bacterium that normally lives in the intestines of people and other warm-blooded animals. Although most strains of E.coli are harmless, some types can cause serious illness, with severe diarrhoea and stomach cramps.

Who to contact

If you have questions, contact Surti Indian Samosa Limited.

Phone: 09 273 4164
Address: 1 Newsome Street, Onehunga, Auckland.

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Posted in E.coli, 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, Food Toxin, microbial contamination, Microbiology, MPI, Uncategorized