Category Archives: Microbiology

USA – TDBBS Voluntarily Recalls Pig Ear Pet Treats No Illnesses Reported; Strictly Precautionary – Salmonella

FDA

Company Announcement

Below is a company statement from TDBBS regarding a limited voluntary recall:

“As a strictly precautionary measure and because of our company’s strong commitment to the health and well-being of pets, TDBBS is conducting a voluntary recall of a limited distribution of two pig ear pet treat products sold through Amazon.com – USA Thick Pig Ear 8 Pack and USA Thick Pig Ear 20 Pack.

“This recall has been initiated due to possible Salmonella contamination, which poses a health risk. It is important to know that no illnesses have been reported, and the amount of affected product is minimal.

“TDBBS treats and chews are produced to robust safety and quality standards, using the most advanced food safety protocols. Our team is committed to doing its part to caring for the pets who enjoy our products. We regret the concern and inconvenience this recall creates for our customers.

“Our company has ceased the production and distribution of this product as we, in cooperation with the FDA, continue to investigate the situation further. TDBBS’s product safety team is conducting its own stringent review to identify what measures can be established to prevent this situation from recurring.

“Our safety teams have been rigorously testing our products and raw materials, working with independent testing firms and conducting an internal investigation within our supply chain to determine how this situation occurred. Nevertheless, we believe it is appropriate out of an abundance of caution to conduct this voluntary recall in cooperation with our customer.”

TDBBS provided the following information about specific products recalled:

This recall is the result of routine sampling conducted by the Michigan Department of Agriculture & Rural Development. The sample bag tested positive for Salmonella. Salmonella can affect animals eating the products, and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or surfaces exposed to these products.

This product was shipped to customers between April 22, 2019, and August 13, 2019.  Customers should dispose of any USA Thick Pig Ear 8 Pack and USA Thick Pig Ear 20 Pack from these shipments.

TDBBS, LLC USA Thick Pig Ear 8 Pack TDBBS, LLC USA Thick Pig Ear 20 Pack
UPC: X001768PNB UPC: X000RBC5VF
Best By Date: 4/22/2021 Lot Code: 1129T1 Best By Date: 4/22/2021 Lot Code: 1129T1
Best By Date: 6/06/2021 Lot Code: 1549T1 Best By Date: 5/13/2021 Lot Code: 1339T1
Best By Date: 8/05/2021 Lot Code: 2179T1

Healthy people infected with Salmonella should monitor themselves for some or all the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product or a pet that has eaten the product should contact their healthcare providers.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

All UPCs, Best By Dates and Lot Codes are located on the package back. Pictures of product labels are below.

Consumers may contact customer service at 877-483-5853, Monday to Friday 9-5pm or email TDBBS at customerservice@tdbbsllc.com.


Company Contact Information

Consumers:
 877-483-5853
 customerservice@tdbbsllc.com

Product Photos

USA – Gramco, Inc. Recalls Hog Grower Pellets because of Elevated Vomitoxin Levels

FDA

Company Announcement

Gramco, Inc. of Springville, New York is recalling bags of Hog Grower Pellets because it contains levels of vomitoxin (a mycotoxin) that could be harmful to swine growth and potentially fatal to young swine.

This product has a lot number of 47284 and it was produced on July 8, 2019. The FDA tested a product sample and has determined that the levels of vomitoxin in this lot exceeds its guidelines for swine feed. The FDA notified us of the results and that they were considered too high for swine feed and we took action as soon we learned of it. This product was sold to a retailer in the Bradford, Pa. area and other than that, it was sold to end-users who either had it delivered to their farms for use or picked it up at the plant for use at home. At this point, we have not had any complaints of animal refusal for intake, nor have we had any complaints of animal health issues or worse.

The product in question all went into 50 pound bags that would have the Gramco, Inc. logo on them.

Vomitoxin (Deoxynivalenol) is known to cause vomiting (emesis), ulcer in the mouth, feed refusal, and decreased body weight gain in swine of all age classes. Swine exposure to elevated levels of vomitoxin in feed for extended period may lead to intestinal and liver damages, kidney failure, immune system failure, and eventually death.

Working with the FDA, we are instituting a revised testing program to help prevent this in the future. We look forward to working with you and we apologize for any inconveniences brought on by this incident.

If you have any of these bags left please do not feed them and please contact John Wallace at 716-592-2845 between the hours of 7 a.m. and 5 p.m. Monday thru Friday.

Here is a copy of the tag that would be on the bags with a rubber date stamp of July 8th, 2019 near the top.


Company Contact Information

Consumers:
John Wallace
 716-592-2845

Product Photos

Canada – Gripe Water products recalled over microbial contamination

CTV News

Gripe Water

TORONTO — Products sold at major Canadian retailers to treat symptoms of upset stomachs and other gastrointestinal issues in babies have been recalled.

Health Canada announced the recall Saturday, saying that tests by the products’ manufacturer showed microbial contamination.

The recalled product is sold as Gripe Water and advertised as being alcohol- and preservative-free. According to Health Canada, it is marketed as a “gentle antacid for quick relief of baby’s minor stomach upsets such as colic, cramps, gas, sour stomach, and hiccups especially during teething.”

RASFF Alert – Animal Feed – Bacillus subtilis- Vitamin B2

RASFF-Logo

RASFF – unauthorised genetically modified (Bacillus subtilis bacteria) vitamin B2 from China in Belgium

RASFF Alerts – Animal Feeds – Aflatoxins – Groundnuts

Last two weeks catch up

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RASFF – aflatoxins (B1 = 0.049 mg/kg – ppm) in groundnuts for wildbirds from the United States

RASFF – aflatoxins (B1 = 5700; Tot. = 8500 µg/kg – ppb) in groundnut kernels for birdfeed from Argentina in the Netherlands

 

RASFF Alerts – Animal Feed – Salmonella – Frozen Sausages – Dog Chews – Rapeseed Meal – Rape Seed Expeller -Lamb Meal – Pig Ears -Palm Flakes

Last two weeks catch up.

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RASFF – Salmonella (1 out of 5 samples /25g) in frozen sausages for dogs from Croatia in Croatia

RASFF – Salmonella enterica ser. Infantis (in 1 out of 5 samples /25g) in dog chews from Germany in Austria

RASFF – Salmonella group E4 (presence /25g) in rapeseed meal from Ukraine in Poland

RASFF – Salmonella enterica ser. Mbandaka (presence /25g) in rape seed expeller from Estonia in Finland

RASFF – Salmonella enterica ser. Brandenburg (presence /25g) and Salmonella enterica ser. Derby (presence /25g) in lamb meal from New Zealand in Belgium

RASFF – Salmonella enterica ser. Kottbus (presence /25g) in rapeseed meal from Germany in Finland

RASFF – Salmonella (presence /25g) in dog chews from Germany in Germany

RASFF – Salmonella (presence /25g) in dog chews from the Netherlands in Germany

RASFF – Salmonella (presence /25g) in pig ears from Poland in Germany

RASFF – Salmonella enterica ser. Mbandaka (presence /25g) in palm flakes from the Netherlands in Belgium

 

 

Research – Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions

Science Direct

Highlights

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L. sakei CTC494 inhibited L. monocytogenes growth in sea bream fillets during chilled and moderate abuse temperature storage.

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L. sakei CTC494 did not increase deterioration of filleted sea bream at an initial level of ≤4 log cfu/g.

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L. sakei CTC494 showed potential as bioprotective culture for fish products.

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An approach from broth to food was developed for modelling microbial interaction.

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Models simulated the bioprotective effect of L. sakei CTC494 on L. monocytogenes in sea bream.

Abstract

The objective of this work was to quantitatively evaluate the effect of Lactobacillussakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenesin fish juice and to apply and validate three microbial interaction models (Jameson, modified Jameson and Lotka Volterra models) through challenge tests with gilthead sea bream (Sparus aurata) fillets under modified atmosphere packaging stored at isothermal and non-isothermal conditions. L. sakei CTC494 inhibited L. monocytogenes growth when simultaneously present in the matrix (fish juice and fish fillets) at different inoculation ratios pathogen:bioprotector (i.e. 1:1, 1:2 and 1:3). The higher the inoculation ratio, the stronger the inhibition of L. monocytogenes growth, with the ratio 1:3 yielding no growth of the pathogen. The maximum population density (Nmax) was the most affected parameter for L. monocytogenes at all inoculation ratios. According to the microbiological and sensory analysis outcomes, an initial inoculation level of 4 log cfu/g for L. sakei CTC494 would be a suitable bioprotective strategy without compromising the sensory quality of the fish product. The performance of the tested interaction models was evaluated using the Acceptable Simulation Zone approach. The Lotka Volterra model showed slightly better fit than the Jameson-based models with 75–92% out of the observed counts falling into the Acceptable Simulation Zone, indicating a satisfactory model performance. The evaluated interaction models could be used as predictive modelling tool to simulate the simultaneous behaviour of bacteriocin-producing Lactobacillus strains and L. monocytogenes; thus, supporting the design and optimization of bioprotective culture-based strategies against L. monocytogenes in minimally processed fish products.

Research – Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods

Science Direct

Highlights

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Pathogens or surrogate survived well in samples during storage (21 days at 16 °C).

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Heat resistance did not change significantly throughout the storage period.

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Viability of pathogens or surrogate was adequate for inactivation/validation studies.

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E. faecium NRRL B2354 was a suitable surrogate in tested products except confectionery.

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Pathogens were inactivated by heating to 112 °C solid foods in sealed thermal cells.

Abstract

The aims of this study were to obtain data on survival and heat resistance of cocktails of Salmonella, Listeria monocytogenes and the surrogate Enterococcus faecium(NRRL B-2354) in four low moisture foods (confectionery formulation, chicken meat powder, pet food and savoury seasoning) during storage before processing. Inoculated samples were stored at 16 °C and cell viability examined at day 0, 3, 7 and 21. At each time point, the heat resistance at 80 °C was determined. The purpose was to determine a suitable storage time of inoculated foods that can be applied in heat resistance studies or process validations with similar cell viability and heat resistance characteristics. The main inactivation study was carried out within 7 days after inoculation, the heat resistance of each bacterial cocktail was evaluated in each low moisture food heated in thermal cells exposed to temperatures between 70 and 140 °C. The Weibull model and the first order kinetics (D-value) were used to express inactivation data and calculate the heating time to achieve 5 log reduction at each temperature.

Results showed that the pathogens Salmonella and L. monocytogenes and the surrogate E. faecium NRRL B-2354, can survive well (maximum reduction < 0.8 log) in low moisture foods maintained at 16 °C, as simulation of warehouse raw material storage in winter and before processing. The D80 value of the pathogens and surrogate did not significantly change during the 21 day storage (p > 0.05). The inactivation kinetics of the pathogens and surrogate at temperatures between 70 and 140 °C, were different between each organism and product. E. faecium NRRL B-2354 was a suitable Salmonella surrogate for three of the low moisture foods studied, but not for the sugar-containing confectionery formulation. Heating low moisture food in moisture-tight environments (thermal cells) to 111.2, 105.3 or 111.8 °C can inactivate 5 log of Salmonella, L. monocytogenes or E. faecium NRRL B-2354 respectively.

Research – Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice

Science Direct

Highlights

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Effect of pH on ohmic heating compared to conventional heating was investigated.

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Adjusting pH has significant effect on the heating rate of ohmic heating.

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Unusual tendency of pathogen inactivation was identified in ohmic heating.

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Quality aspects of samples were not severely degraded regardless of pH.

Abstract

The objective of the current study is to identify the influence of acidity on ohmic heating compared to conventional heating for inactivation of food-borne pathogensin orange juice. For conventional heating, the heating rate was not significantly different (P > 0.05) regardless of pH and pathogens were inactivated more effectively at lower pH. However, different patterns were observed for ohmic heating. Although temperature and electrical conductivity were not greatly affected by lowering pH, temperature increased more rapidly with increasing pH due to higher electrical conductivity. Also, the inactivation patterns were significantly different (P < 0.05) from conventional heating. While Salmonella Typhimurium was inactivated most rapidly at pH 2.5, Escherichia coli O157:H7 and Listeria monocytogenes were inactivated most rapidly at pH 4.5. When pathogens were exposed to each heating method at a fixed temperature, additional effects of ohmic heating were not observed. Also, the overall quality of orange juice subjected to ohmic heating was not greatly affected at any pH level. Therefore, increasing as well as lowering pH can also be considered effective ways to optimize pasteurization of orange juice when using ohmic heating. The different characteristics of ohmic heating compared to conventional heating indicate the necessity of a new approach.

Research – Antibiotic resistant phenotypes of Staphylococcus aureus isolated from fresh and fermented milk in parts of Nasarawa State, Nigeria

Academic Journals

Abstract

This work was aimed at determining the occurrence and antibiogram of Staphylococcus aureusisolated from fresh and fermented milk samples in parts of Nasarawa State, Nigeria. A total of 180 samples comprising of fresh raw milk, bulk milk, nono, and kindirmo were collected over a period of 6 months (May to October, 2017). Standard microbiological procedures were employed in the isolation, identification, characterisation, and determination of the antibiogram of S. aureus from the milk samples. Characterisation of the S. aureus isolates was by morphological, biochemical characteristics using conventional methods, Microgen® STAPH-ID kits. Confirmed isolates were tested for susceptibility or resistance to a panel of 11 commonly used antibiotics using the agar disc diffusion technique. Out of the 180 milk samples examined, 9 S. aureus were isolated giving a prevalence of 5.0%. The occurrence of S. aureus was higher in nono (12.1%) and kindirmo (10.6%) than in fresh raw milk (5.9%). The high occurrence of S. aureus in nono disproved the assertion that fermented foods are not good media for the survival and growth of S. aureus. The antibiotic susceptibility profile of the S. aureus isolates indicated all of the nine isolates were completely resistant to cefoxitin, ampicillin, and amoxicillin/clavulanic acid. The isolates were moderately resistant to erythromycin (22.2%), sulphamethoxazole/trimethoprim (22.2%), and tetracycline (44.4%). Five antibiotic resistance patterns were recorded among the isolates. All of the isolates had a multiple antibiotics resistance (MAR) index of 0.3 and above, an indication of possible antibiotic misuse in the areas studied.