Category Archives: Microbiology

New Zealand – Recall of salads to manage listeria risk

MPI

New Zealand Food Safety (NZFS) is advising the public to return or dispose of specific batches of various ready-to-eat salads as they may contain listeria bacteria.

South Island Fresh Foods is recalling specific ready-to-eat salads nationwide following routine testing which found the presence of listeria in some products.

Information about specific brands, product names, batches, dates and names of stores selling the product is available on the website.

South Island Fresh Foods Ltd food recall

NZFS Food Compliance Manager Nigel Hughes says customers who have bought these products should not consume them. The products are available from in-store delis and are also pre-packaged.

“Listeria bacteria can make people sick (listeriosis). If you think you have eaten contaminated product and are concerned for your health, please seek medical attention.

“Listeriosis infection can be serious among vulnerable groups such as pregnant women and their unborn babies, newborn babies, people with weakened immune systems and elderly people.

“For those in the high-risk groups, listeriosis typically has an incubation period of 2 to 3 weeks (or longer) before symptoms appear.

“Healthy adults are likely to experience only mild infection, causing mild diarrhoea and flu-like symptoms.

“If you have consumed any of these products and have any concerns about your health, seek medical advice,” says Mr Hughes.

There are no known reports of illness.

The product has not been exported.

Food recall notice

The notice has all details on affected brands, batches, date marks and where this product is sold.

South Island Fresh Foods Ltd

Information about listeria – Ministry of Health

Last reviewed: 

France – Product recall: U-brand 600g pepper trio – Salmonella

Oulah

Product recall: U-brand 600g pepper trio

ENCOUNTERED PROBLEM

Presence of salmonella

PROPOSED SOLUTION

Those in possession of this product are asked not to consume it and to return it to the point of sale where it was purchased for reimbursement.

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
3256225427833

▸ Lot
L: 28883032
03 45M 74

▸ DLC
12/31/2022

▸ Consumer service contact
For more information, you can contact the Consumer Service on 09 69 36 69 36 (non-premium rate call).

▸ Source
https://www.coursesu.com/
Photo: https://world.openfoodfacts.org/

Research – Salmonella Infection in Nursery Piglets and Its Role in the Spread of Salmonellosis to Further Production Periods

MDPI

Few studies have focused on assessing Salmonella infection in the nursery and its role in further pig production periods. Mesenteric lymph nodes, intestinal content, and meat juice from 389 6-week-old male piglets intended for human consumption from five breeding farms and 191 pooled floor fecal samples from gilt development units (GDU) from the same farms were analyzed to estimate and characterize (by pulsed-field gel electrophoresis and antimicrobial resistance analyses) Salmonella infection. The prevalence of infection and shedding among piglets was 36.5% and 37.3%, respectively, shedding being significantly associated with infection (Odds Ratio = 12.7; CI 7.3–22.0). Salmonella Rissen; S. 4,[5],12:i:-; and S. Derby were the most common serotypes. A low level of Salmonella-specific maternal antibodies at the beginning of the nursery period suggested it was a period of high risk of infection. Resistance to 3rd- and 4th-generation cephalosporins was detected in piglet isolates although the piglets never received antibiotics, indicating they could be vectors of antimicrobial resistance. The same Salmonella clones were detected in piglet and GDU isolates, suggesting that infected piglets play a significant role in the infection of gilts and consequently of finishing pigs in the case of production farms. The control of Salmonella infection in nursery piglets may decrease the risk of abattoir and carcass contamination.

Research – New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn

Wiley Online

Commercial application of infrared (IR) heat has been hampered by a lack of readily available data adaptable to high‐throughput (HT) drying requirements in the grain processing industry. This study evaluated the effectiveness of a continuous flow IR heating system to simultaneously dry and decontaminate corn over various drying bed thicknesses (1.5, 2.7, and 4.5 cm). Additionally, impacts of intermediate tempering treatment and variation of IR emitter angle (zero [E‐0] and 30 [E‐30] degrees) on drying and decontamination of the corn were determined. Although IR heating was able to dry and decontaminate corn at the initial moisture content (MC) of ≈21% wet basis (w.b.), moisture removal was most effective at the least bed thickness (1.5 cm). At 1.5 cm bed thickness, a safe storage MC (<14%) was achieved after 15 min of IR heating. At all the bed thicknesses, IR heating with intermediate tempering resulted in higher fungal inactivation than IR heating without tempering. Infrared heating of corn at 1.5 cm bed thickness plus tempering resulted in a total fungal count (TFC) reduction of 3.1 and 4.6 log CFU/g using IR emitters at E‐30 and E‐0° angles, respectively. However, increasing the bed thickness to 2.7 cm resulted in a TFC reduction of 4.8 and 4.6 log CFU/g using E‐30 and E‐0, respectively. Infrared heating using E‐0, compared to using E‐30, accelerated TFC reduction when corn samples were dried at 1.5 cm bed thickness. These results could help guide the design of HT corn drying and decontamination systems.

Research – Evaluation of a test method to detect hepatitis A virus in salted shellfish

Wiley Online

Contaminated salted shellfish were a suspected cause of the 2019 hepatitis A outbreak in Korea; however, no virus was detected in the shellfish by the virus detection tests used. In this study, we investigated the shortcomings of these detection tests for identifying hepatitis A virus in salted shellfish to serve as a guide for improvement of these tests. Salted shellfish were washed and desalted before collecting the mid‐guts for testing. For verification of the method, the mid‐guts were first inoculated with norovirus and then RT‐qPCR was performed to determine the presence of norovirus genes. The norovirus gene was amplified normally along with an internal positive control; however, when the nucleic acid was extracted to be concentrated, gene amplification was inhibited. Since NaCl was the suspected contaminant, RT‐qPCR was then performed on samples that had been desalinated for 2 days, and hepatitis A virus genes were successfully detected. Gene amplification enabled analyzing the relationship between patients in the outbreak and the distributed salted shellfish. To detect viral contamination in salted and fermented specimens such as salted shellfish, it is imperative to extract the mid‐gut intestinal tract and remove any PCR inhibitors (e.g., excess salt). In this study, desalting salted shellfish using sterile distilled water before harvesting the mid‐gut was effective in facilitating hepatitis A detection. Development of future test methods requires accurately determining the effect of PCR inhibitors through the incorporation of an IPC in genetic detection tests.

Research – Control of Salmonella and Pathogenic E. coli Contamination of Animal Feed Using Alternatives to Formaldehyde-Based Treatments

MDPI

kswfoodworld salmonella

This study compared a novel non-formaldehyde combination product developed for pathogen control in animal feed Finio (A), with a panel of three commonly used organic acid feed additive products: Fysal (B), SalCURB K2 (C) and Salgard (D). Products were evaluated for their ability to reduce Salmonella Typhimurium DT104 and avian pathogenic Escherichia coli in poultry feed. A commercial layer-hen mash was treated with each product and then mixed with feed previously contaminated (via inoculated meat and bone meal) with either Salmonella or E. coli. After 24 hours at room temperature, 10 replicate samples were taken from each preparation and plate counts were performed using a selective agar. All concentrations of product A (0.5, 1.0, 1.5, 2.0 and 2.5 kg per metric tonne (MT)) plus the higher concentration of products B and D (6.0 kg MT−1) significantly reduced Salmonella counts compared with those in the untreated control group (< 0.05). Product C did not significantly reduce levels of Salmonella under these conditions. Because of the poor recovery of E. coli, statistical comparisons for this organism were limited in scope, but only product A at the highest concentration appeared to have eliminated it.

Research – Vibrio parahaemolyticus: University of Exeter researchers discover how it can go dormant and then ‘wake up’

Outbreak News Today

Food Illness

Scientists have discovered how bacteria commonly responsible for seafood-related stomach upsets can go dormant and then “wake up”.

Vibrio parahaemolyticus is a marine bacterium that can cause gastroenteritis in humans when eaten in raw or undercooked shellfish such as oysters and mussels.

Some of these bacteria are able to turn dormant in poor growth conditions such as cold temperatures – and can remain in that state of hibernation for long periods before resuscitating.

University of Exeter scientists have identified a population of these dormant cells that are better at waking up, and have discovered an enzyme involved in that waking up process.

“Most of these bacteria die when they encounter poor growth conditions, but we identified sub-populations of bacteria that are able to stay dormant for long periods of time,” said lead author Dr Sariqa Wagley, of the University of Exeter.

Denmark – Bread products produced under unhygienic conditions

DVFA

Banin bread recalls various bread products because they are produced under unhygienic conditions and therefore are not suitable as food.

Recalled Foods , Published: January 28, 2021

 
What foods:
All breads from the brand Banin bread
Produced from 22.01.2021 until 27.01.2021
 
Sold in:
Various greengrocers and bazaars in Greater Copenhagen (10 Plus, Abu ali Hundige, Abu Salah, Al Abbasi, Ali Marked (Lyngbyvej), Alis Marked, Ali’s Market, Alzahra, Asia Bazar, Ayat Bazar, Bethlehem (Hundige center), Bethlehem (Hundige center) ), Bethlehem Market (Hundige), Brøndby Købmand, Gaana Frugt, Ian Bazar, Jaffa Marked, Karim Holbæk, Laith, LM Marked, Lygten Bazar, Mariam Maked, Miriam Lyngby, Mix Bazar, Roskilde Bazar, Shawi Foods, Super Center and Vatan Bazar).
 
Company recalling:
Banin bread
Hvidovrevej 90
2610 Rødovre
 
Cause:
The bakery is being established, and during the Danish Veterinary and Food Administration’s inspection, building materials, waste and tools were still in the production premises. The products are therefore produced under unhygienic conditions and are therefore not suitable as food.
 
Risk:
Due to the unhygienic production conditions, there is a risk that the bread products sold do not comply with food safety and hygiene requirements. 
 
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.

Belgium – Dry Ham from the South pre-sliced ​​from the Athos Line brand – Listeria monocytogenes

AFSCA

Cordier Salaisons recalled
Product: dry ham from the South pre-sliced ​​from the Athos Line brand.
Nature of the problem: presence of Listeria monocytogenes.


In agreement with the AFSCA, Cordier Salaisons is withdrawing from the sale the Italian ham “Prelanched Southern Ham” of the Athos Line brand and is recalling it to consumers because of the presence of Listeria monocytogenes.

Cordier Salaisons asks its customers not to consume this product and to return it to the point of sale where it was purchased where it will be refunded.


Product description

– Product name: Dry Southern Ham, pre
– sliced – Brand: Athos Line
– Use by date (DLC): 06/02/2021 and 13/02/2021
– Lot number: 20307109
– Sales period: from 01/08/2021 to 01/25/2021
– Type of packaging: plastic
– Weight: ± 500 / 600g

The product was sold via Cordier Salaisons (Cash & Carry Store) – 7170 Manage

For any further information , contact:
Anne De Bondt
Tel: 064.52.20.21 during office hours or info@cordor.be

Germany – Coarse Sausage – Salmonella

LMW

Warning type: Food
Date of first publication: 01/28/2021
Product name: coarse sausage (yellow clip)
Manufacturer (distributor): Töttelstädter Fleisch- und Wurstwaren GmbH Rodeweg 1 99090 Erfurt
Reason for warning: Salmonella in 25 g
Packaging Unit: loose ware
Production date: 01/19/2021
Further information: For reasons of preventive consumer protection, the manufacturer is recalling the product coarse Mettwurst (yellow clip).

From January 19, 2021, the coarse Mettwurst was sold exclusively in Thuringia in the branches of Töttelstädter Fleisch- und Wurstwaren GmbH (Erfurt, Töttelstädt, Großfahner, Neudietendorf and Walschleben) as well as via the sales car.

Contact to the responsible authorities: 
Thuringia: LM-Ueberendung@tlv.thueringen.de