Category Archives: Microbiology

UK – Large rise of E. coli O26 infections noted in England

Posted on May 28, 2023 by | Leave a comment

Food Safety News

An increase in a type of E. coli over the past decade has prompted scientists to warn of an emerging threat to public health in England.

While part of the rise is because of better detection of non-O157 Shiga toxin-producing E. coli (STEC) in labs, there is evidence more people are actually getting sick.

Researchers looked at STEC O26:H11 clonal complex (CC) 29 in England. Between January 2014 and December 2021, 834 human isolates from 724 patients belonging to CC29 were sequenced at the UK Health Security Agency (UKHSA).

STEC O26:H11 notifications in 2021 were eight times higher than those recorded in 2014. Diagnoses of STEC O26 in England have increased each year from 19 in 2014 to 144 in 2021. Most cases were female and the highest proportion belonged to the 0 to 5 age group, found the study in the Journal of Infection.

Hemolytic Uremic Syndrome (HUS) was diagnosed in 40 cases and three children died. HUS is a severe complication associated with E. coli infections that causes kidney failure.

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Posted in Bacterial Toxin, Decontamination Microbial, E.coli O157, E.coli O157:H7, E.coli O26, 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, STEC, STEC E.coli

Researchers estimate Campylobacter costs in Germany

Posted on May 28, 2023 by | Leave a comment

Food Safety News

Campylobacter infection and related illness is associated with a substantial economic burden in Germany, according to a study.

Researchers analyzed the use of health care and direct and indirect costs of Campylobacter and care-intensive long-lasting health issues of patients from health insurance data with 26 million members in Germany.

Claims data of insurants with at least one Campylobacter diagnosis in 2017 were provided, of which 9,945 were included in the analysis published in the journal Plos One.

This showed a lower rate of Campylobacter diagnoses than German surveillance data for 2017 but with similar age, gender, and regional distribution. According to both the surveillance and claims data, rates were lowest in the 5 to 14 age group and highest for females aged 20 to 24.

Some people developed post-infectious reactive arthritis, Guillain-Barré syndrome (GBS), inflammatory bowel disease (IBD), and/or irritable bowel syndrome (IBS).

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, 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 – Investigating the Impacts of UVC Radiation on Natural and Cultured Biofilms: An assessment of Cell Viability

Posted on May 27, 2023 by | Leave a comment

MDPI

Abstract

Biofilms are conglomerates of cells, water, and extracellular polymeric substances which can lead to various functional and financial setbacks. As a result, there has been a drive towards more environmentally friendly antifouling methods, such as the use of ultraviolet C (UVC) radiation. When applying UVC radiation, it is important to understand how frequency, and thus dose, can influence an established biofilm. This study compares the impacts of varying doses of UVC radiation on both a monocultured biofilm consisting of Navicula incerta and field-developed biofilms. Both biofilms were exposed to doses of UVC radiation ranging from 1626.2 mJ/cm2mJ/cm2 to 9757.2 mJ/cm2mJ/cm2 and then treated with a live/dead assay. When exposed to UVC radiation, the N. incerta biofilms demonstrated a significant reduction in cell viability compared to the non-exposed samples, but all doses had similar viability results. The field biofilms were highly diverse, containing not only benthic diatoms but also planktonic species which may have led to inconsistencies. Although they are different from each other, these results provide beneficial data. Cultured biofilms provide insight into how diatom cells react to varying doses of UVC radiation, whereas the real-world heterogeneity of field biofilms is useful for determining the dosage needed to effectively prevent a biofilm. Both concepts are important when developing UVC radiation management plans that target established biofilms.

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Posted in Biofilm, 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, UV Microbiology, UV-C

Viet Nam – HCMC botulism patient dies before receiving antitoxin sent from Switzerland

Posted on May 26, 2023 by | Leave a comment

e-vnexpress

The World Health Organization has dispatched rare drug to HCMC to treat patients critically ill with botulism after eating pork bologna and fermented food, but one died shortly after it arrived.

Sent from Switzerland, six vials of botulism antitoxin heptavalent (BAT) arrived on Wednesday to be administered to the three men, aged 18, 26 and 45, the Ministry of Health said.

Two of them are under treatment at Cho Ray Hospital and the other at Gia Dinh Hospital.

But the 45-year-old patient at Gia Dinh died on Wednesday night before he was injected with the drug, the hospital announced Thursday morning.

Produced by Emergent BioSolutions Canada Inc., the drug effectively neutralizes all known botulinum nerve toxin serotypes. Without it, botulism patients could be paralyzed permanently.

Between May 13 and 20 six people in Thu Duc City suffered from botulinum poisoning, five after eating pork bologna sold by street vendors and one due to eating a type of fermented food.

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Posted in Bacterial Toxin, Clostridium, Clostridium botulinum, Death, Decontamination Microbial, food death, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning Death, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

Quebec – Absence of information necessary for the safe consumption of cheeses packaged and sold by Groupe Adonis inc. – Raw Milk

Posted on May 26, 2023 by | Leave a comment

Quebec

QUEBEC CITY , May 24, 2023 /CNW/ –  The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), in collaboration with Groupe Adonis Inc., is notifying people considered vulnerable (pregnant women, people with weakened immune systems, children and the elderly) not to consume the products indicated in the table below, because the mention “made of raw milk” which is required does not appear on the packaging.

Product name

Format

Affected lot

“FROM. SWISS GRUYERE »

Variable

Units sold until May 24,
2023

“EMMI FROM GRUYERE
KALTBACH”

The products that are the subject of this warning were offered for sale until May 24, 2023 inclusively, in all Adonis establishments in the province. The cheeses were wrapped in clear plastic wrap. The label of the products included, in addition to their name, the mention “Groupe Adonis inc . “.

The retailer has agreed with MAPAQ to issue this warning as a precautionary measure. In addition, people deemed vulnerable (designated above) who have one of these products in their possession are advised not to consume it. They should return it to the establishment where they bought it, use it in a cooked dish that will be cooked until it reaches a safe cooking temperature of 74°C, or throw it away.

It should be noted that no case of illness associated with the consumption of these foods has been reported to MAPAQ to date.

 Additional information

The Ministry publishes various information documents concerning food safety. Interested persons can consult the FoodThis link will open in a new window. section of the Government of Quebec website. They also have the option of registering online to receive, by e-mail, the food recallThis link will open in a new window. notices published by the Ministry . Finally, it is possible to follow “MAPAQfoods” on Twitter at the following address: www.twitter.com/MAPAQfoodsThis link will open in a new window. .

Risk Classification: Class 1

Reference number: 4735

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety Alert, Food Safety Management, Food Safety Regulations, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Raw Milk, raw milk cheese

USA – Health officials confirm an outbreak of Salmonella infections linked to Boston Restaurants

Posted on May 26, 2023 by | Leave a comment

Food Safety News

Laboratory testing has shown that dozens of people have Salmonella infections linked to two Mexican restaurants in Boston.

There are now 45 confirmed patients, up from 33 earlier this week, according to the Massachusetts Department of Public Health.

Patients report eating at Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury. Of the 45 confirmed patients, 29 are from Boston. Additional illnesses have been reported but have not yet been confirmed with lab tests.

The two restaurants have been closed by authorities who have cited health code violations. The Los Amigos Mexican Grill taquerias in Brighton Center and West Roxbury have also had their permits to operate temporarily suspended.

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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, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Salmonella

RASFF Alert – Animal Feed – Aflatoxin – Rice Protein Concentrate

Posted on May 26, 2023 by | Leave a comment

RASFF

Aflatoxins in rice protein concentrate 50% from Pakistan in Spain

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Posted in Animal Feed, Animal Feed Aflatoxin, Animal Feed Mould Toxin, Animal Feed Mould/Mold, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, RASFF

RASFF Alerts – Animal Feed – Mold/Mould – Post Extraction Sunflower Meal

Posted on May 26, 2023 by | Leave a comment

RASFF

Mould in post-extraction sunflower meal from Ukraine in Poland and Lithuania

RASFF

Mould in feed – post-extraction sunflower meal from Ukraine in Poland

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Posted in Animal Feed, Animal Feed Mould Toxin, Animal Feed Mould/Mold, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, mold, Mould/Mold, RASFF

RASFF Alerts – Animal Feed – Salmonella – Freeze Fried Broiler Hearts- Haemoglobin Meal – Compound Hen Feed – Supplementary Feed for Dairy Cows

Posted on May 26, 2023 by | Leave a comment

RASFF

Salmonella Derby in freeze fried Broiler Harts from Estonia in Finland

RASFF

Salmonella Typhimurium in hemoglobin meal from Spain  from Spain in Finland

RASFF

Salmonella in compound feed for laying hens from Poland in Lithuania

RASFF

Salmonella Taksony in supplementary feed for dairy cows from Germany in the Czech Republic

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Posted in Animal Feed, Animal Feed Salmonella, Animal Feed Testing, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, RASFF, Salmonella

USA – Papa Murphy’s Cookie Dough Salmonella Outbreak

Posted on May 25, 2023 by | Leave a comment

Food Poison Journal

Oregon Department of Health links 4 residents to Papa Murphy’s Cookie Dough Salmonella Outbreak

Food Poison Journal

Washington Department of Health reports 6 with Salmonella linked to Papa Murphy’s Cooking Dough

Food Poison Journal

Idaho Public Health weighs in on Papa Murphy’s Salmonella Outbreak

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Posted in 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, Salmonella