Category Archives: Microbiology

Research – Case–Control Study of Risk Factors for Acquired Hepatitis E Virus Infections in Blood Donors, United Kingdom, 2018–2019

Posted on May 14, 2021 by | Leave a comment

CDC

Hepatitis E virus (HEV) is the most common cause of acute viral hepatitis in England. Substantial yearly increases of autochthonous infections were observed during 2003–2016 and again during 2017–2019. Previous studies associated acute HEV cases with consumption of processed pork products, we investigated risk factors for autochthonous HEV infections in the blood donor population in England. Study participants were 117 HEV RNA–positive blood donors and 564 HEV RNA–negative blood donors. No persons with positive results were vegetarian; 97.4% of persons with positive results reported eating pork products. Consuming bacon (OR 3.0, 95% CI 1.7–5.5; p<0.0001), cured pork meats (OR 3.5, 95% CI 2.2–5.4; p<0.0001), and pigs’ liver (OR 2.9, 95% CI 1.0–8.3; p = 0.04) were significantly associated with HEV infection. Our findings confirm previous links to pork products and suggest that appropriate animal husbandry is essential to reduce the risk for HEV infection.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Virus, Hepatitis E, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Virus

Research – ANSES sets value to protect people from emerging toxin in shellfish

Posted on May 13, 2021 by | Leave a comment

Food Safety News

A French agency has proposed a guideline value to protect consumers of shellfish from a group of marine biotoxins.

The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) said brevetoxins (BTX) were first detected in mussels in Corsica in 2018. If ingested by humans, these toxins can cause neurological, gastrointestinal or cardiovascular symptoms.

After this finding a few years ago, ANSES was asked by the Directorate General for Food (DGAL) and Directorate General for Health (DGS) to propose a guideline value to protect the health of people who eat shellfish. The agency has published an opinion and report on the subject in French.

Based on reports of food poisoning in other countries, ANSES has set a guideline value to protect consumers of products such as oysters and mussels. This value is 180 µg/kg of shellfish flesh, expressed in BTX-3 equivalents, with BTX-3 being the form of brevetoxin used as the reference.

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Posted in Algal Toxin, Biotoxin, Brevetoxin, BTX, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, shellfish toxin

France – Product recall: Rolled head with tongue, TRADITION ET TERROIR DU SUD OUEST brand vinaigrette – Salmonella

Posted on May 12, 2021 by | Leave a comment

Oulah

Product recall: Rolled head with tongue, TRADITION ET TERROIR DU SUD OUEST brand vinaigrette

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 illnesses caused by salmonella result 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
Beginning with 2428133

▸ Lot
• 211169013
• 211239010

▸ DLC
• 05/21/2021
• 05/28/2021

▸ Packaging
250 G TRAY

▸ Start date / End of marketing
From 04/28/2021 to 05/28/2021

▸ Health mark
FR33550010CE

▸
New Aquitaine geographic sales area

▸ Distributors
• AUCHAN
• CARREFOUR
• CASINO
• INTERMARCHE
• LECLERC
• SYSTEME U

▸ Source
TRADITION AND SOUTH WEST TERROIR

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Posted in food contamination, Food Hazard, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Temperature Abuse, Food Testing, microbial contamination, Microbiology, Salmonella

Italy – TARTARE DI SCOTTONA – Listeria monocytogenes

Posted on May 12, 2021 by | Leave a comment

Salute

Brand : FILE ‘

Name : TARTARE DI SCOTTONA

Reason for reporting : Recall due to microbiological risk

Publication date : 11 May 2021

Documentation

Documentation

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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, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology

USA – New Mexico reports increase in Norovirus outbreaks

Posted on May 12, 2021 by | Leave a comment

Outbreak News Today

norovirus-1080x655

The New Mexico Department of Health (NMDOH) is investigating multiple outbreaks of norovirus around the state. The Department is recommending precautions be taken, especially around the very young, the elderly and those at any age with weakened immune systems. They are at risk for more serious illness due to norovirus infection.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Virus, microbial contamination, Microbiological Risk Assessment, Microbiology, Norovirus, Virus

Denmark – Risk of mold in organic coconut oil

Posted on May 10, 2021 by | Leave a comment

DVFA

Haugen-Gruppen AS Denmark is recalling a batch of Green Choice Organic Coconut Oil Virgin, as there is a risk of mold in the product.

Recalled Foods , Published: May 7, 2021

Modified May 8, 2021
What food:
Green Choice Organic Coconut Oil Virgin
Net weight: 200 grams
Lot number: L20224
Best before date: 31-08-2024, 30-09-2024, 31-10-2024, 30-11-2024 and 31-12-2024
Lot number: L20253
Best before date: 31-01-2024, 31-03-2024, 31-10-2024 and 31-12-2024
Lot number: L20150
Best before date: 31-07-2024
Lot number: L20192
Best before date: 31-08-2024
Lot number: L20139
Best before date: 31-08-2024
Lot number: L19176
Best before date: 31-08-2024
Sold in:
Normal stores throughout the country
Menu shops throughout the country
Company recalling:
Haugen-Gruppen AS Denmark
Cause:
Mold has been found in products from the batch in question.
Risk:
Mold 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 Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, food recall, Food Spoilage, microbial contamination, Microbiology, mold, Mold Toxin, Mould Toxin, Moulds, Recall

Denmark – Legionnaires’ disease in Denmark in 2020

Posted on May 10, 2021 by | Leave a comment

SSI

Legionella_Plate_01    CDC legionella

278 cases of legionnaires’ disease were detected in Denmark in 2020. Of these, 94.6% had been infected in Denmark. That is the highest number ever.

The Statens Serum Institut (SSI) has issued the annual report on how many cases of Legionnaires’ disease (LS) were found in Denmark in 2020.

A total of 278 cases of LS, also known as legionella pneumonia, were detected. Of these, 165 were men (59.4%) and 113 women (40.6%).

Out of these, 39 patients died within 30 days after the disease had broken out or they had been hospitalized. It gives a mortality rate of 14%.

Almost 95% infected in Denmark

Out of the 278, 263 people were infected in Denmark. This corresponds to 94.6%. This is an increase of 25% compared to the average for the last three years, and thus the highest number ever.

“The increase in the number of infected in Denmark may be related to a higher test activity in 2020. It may be due to the fact that many hospitalized patients with suspected covid-19 have also been examined for legionella infection,” says head of department Søren Anker Uldum from SSI.

15 infected on travel

There are only 15 cases (5.4%) where people in 2020 were infected with LS when traveling abroad. In 9 cases, it was while traveling in Europe. 5 were infected while traveling in Asia and 1 traveling to the American continent.

The proportion of travel-related LS cases is usually 20-25%

“Due to the extensive travel restrictions in 2020 due to the Covid-19 pandemic, there has been very limited travel activity. This is probably the reason for the few travel-associated legionella cases in 2020 ”, says Søren Anker Uldum.

Read more

You can read more about Legionnaires’ disease here.

You can also see the annual statement for legionnaires’ disease in Denmark in 2020 here .

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Posted in Contaminated water, Cooling Towers, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Legionella, Legionnaires’ disease, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Water, water microbiology, Water Safety

Research – Identification of Microorganisms from Several Surfaces by MALDI-TOF MS: P. aeruginosa Is Leading in Biofilm Formation

Posted on May 9, 2021 by | Leave a comment

MDPI

New ecological trends and changes in consumer behavior are known to favor biofilm formation in household appliances, increasing the need for new antimicrobial materials and surfaces. Their development requires laboratory-cultivated biofilms, or biofilm model systems (BMS), which allow for accelerated growth and offer better understanding of the underlying formation mechanisms. Here, we identified bacterial strains in wildtype biofilms from a variety of materials from domestic appliances using matrix-assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF-MS). Staphylococci and pseudomonads were identified by MALDI-TOF-MS as the main genera in the habitats and were analyzed for biofilm formation using various in vitro methods. Standard quantitative biofilm assays were combined with scanning electron microscopy (SEM) to characterize biofilm formation. While Pseudomonas putida, a published lead germ, was not identified in any of the collected samples, Pseudomonas aeruginosa was found to be the most dominant biofilm producer. Water-born Pseudomonads were dominantly found in compartments with water contact only, such as in detergent compartment and detergent enemata. Furthermore, materials in contact with the washing load are predominantly colonized with bacteria from the human. View Full-Text

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Posted in Biofilm, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Malditof, microbial contamination, Microbiological Risk Assessment, Microbiology, Pseudomonas, Research, Staphylococcus aureus, Staphylococcus epidermidis, Technology

Research – In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration

Posted on May 8, 2021 by | Leave a comment

MDPI

The purpose of this study was to evaluate the antimicrobial efficacy of an aqueous ozone (Bio-Safe) treatment andtech lactic acid solutions on natural microbiota and E. coli O157:H7 and Salmonella surrogates on beef carcasses and trim in a commercial beef processing plant. For every repetition, 40 carcass and 40 trim swabs (500 cm2) were collected. Samples were taken using EZ-ReachTM swabs, and plated into aerobic plate count (APC), coliform, and E. coli PetrifilmTM for enumeration. In addition, a five-strain cocktail (MP-26) of E. coli surrogates was inoculated onto trim. For every trim surrogate repetition, 30 trim pieces were sampled after attachment and after ozone intervention. Samples were diluted and counts were determined using the TEMPO® system for E. coli enumeration. Ozone and lactic acid interventions significantly reduced (p < 0.003) bacterial counts in carcasses and trim samples. Moreover, lactic acid further reduced APC and coliforms in trim samples compared to ozone intervention (p < 0.009). In the surrogate trials, ozone significantly reduced (p < 0.001) surrogate concentration. Historical data from the plant revealed a reduction (p < 0.001) of presumptive E. coli O157:H7 in trim after a full year of ozone intervention implementation. The novel technology for ozone generation and application as an antimicrobial can become an alternative option that may also act synergistically with existing interventions, minimizing the risk of pathogens such as Salmonella and E. coli O157:H7. View Full-Text

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Posted in Coliforms, E.coli, E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella, Technology

Research -Genome sequencing reveals how salmonella carves out a niche in pork production

Posted on May 8, 2021 by | Leave a comment

Phys Org

Salmonella kswfoodworld

Variants of concern (VOCs) and variants of interest (VOIs) have become familiar terms due to the current pandemic, but variants of familiar pathogens such as salmonella also present a threat to human and animal health.

To better understand the different threats these variants pose, a collaboration led by Professor Rob Kingsley from the Quadram Institute and Professor Mark Stevens from the Roslin Institute working with scientists from the Earlham Institute has focused on common variants of  present in  in the UK. Their findings, published recently in the journal Communications Biology, has shown that despite being extremely closely related, variants can have very different effects on the health of the pig and also on the risks they pose to .

Salmonella Typhimurium is one of the most common types of salmonella. It is a major cause of human gastroenteritis, notably from consuming undercooked pork products or as a result of cross-contamination of foods consumed raw. This bacterial pathogen is also a concern to the pork industry as it can affect the health, productivity and welfare of pigs. Salmonella Typhimurium is relatively common in pig herds globally, and processes implemented in abattoirs are designed to prevent contamination of meat destined for the food chain.

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Posted in antimicrobial resistance, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Research, Salmonella