Category Archives: Microbiology

USA – State health department warns against Salmonella when handling baby poultry this spring

Posted on March 15, 2019 by KSW | Leave a comment

Officials at the Michigan Department of Health and Human Services are asking people to know about the potential for baby poultry to carry Salmonella bacteria.

As spring arrives and chicks and ducklings become available in local feed and agriculture supply stores, officials warn that if proper precautions are not taken, even handling baby birds displayed in stores can cause a Salmonella infection.

“Raising birds for eggs and meat can be fun and educational, but all poultry, even those that appear healthy and clean, have the potential to carry the Salmonella bacteria,” said MDHHS Public Health Veterinarian Dr. Mary Grace Stobierski. “Washing your hands thoroughly before and after handling chicks and other poultry protects both you and your family from the risk of Salmonella, and also helps keep the birds healthy.”

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Salmonella, Uncategorized

RASFF Alert – Animal Feed – Salmonella – Fish Meal – Tallow Ball

Posted on March 15, 2019 by KSW | Leave a comment

RASFF – Salmonella (presence /25g) in fish meal from Morocco in Spain

RASFF – Salmonella enterica ser. Leeuwarden (presence /25g) in tallow ball from Bulgaria in Sweden

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Posted in Animal Feed, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, RASFF, Salmonella, Uncategorized

Research – Norovirus confirmed as etiology of last two cruise ship outbreaks

Posted on March 14, 2019 by KSW | Leave a comment

Outbreak News Today norovirus-1080x655

In a follow-up on the two latest cruise ship outbreaks investigated by the Centers for Disease Control’s Vessel Sanitation Program in February– Princess Cruises Island Princess and Viking Ocean Cruises Viking Star, officials have determined that the etiology for both outbreaks was norovirus.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, microbial contamination, Microbiology, Norovirus, Uncategorized

Information -Controlling Legionella in Emergency Showers & Eyewash Stations

Posted on March 14, 2019 by KSW | Leave a comment

Legionella Control legionellac

Controlling Legionella in emergency showers and eyewash stations is an essential process to help maintain workplace safety for those businesses that need to provide such emergency facilities. In this guide the water safety experts at Legionella Control International look at how these showers and emergency wash facilities can increase the risks from Legionella and what practical measures can be taken to keep it under control and keep people safe.

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Posted in Food Micro Blog, Food Microbiology Blog, Legionella, microbial contamination, Microbiology, Uncategorized, water microbiology

Information – Controlling Legionella on Ships, Ferries & Maritime Vessels

Posted on March 13, 2019 by KSW | Leave a comment

Legionella Control

This expert guide from our water safety specialists looks at the control of legionella on ships, ferries and other maritime vessels. The guide considers the water safety risks that can arise on-board different vessels, the need to consider dry dock safety, why a detailed risk assessment and Water Safety Plan are essential, and concludes by outlining the potential consequences following an outbreak of Legionnaires’ disease.

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Posted in Food Micro Blog, Food Microbiology Blog, Legionella, microbial contamination, Microbiology, Uncategorized, water microbiology

Information -Bioterrorism: Using Foods and Beverages As Deadly Weapons

Posted on March 12, 2019 by KSW | Leave a comment

In Homeland Security

“The food industry should start thinking seriously about various terrorism-related scenarios that could potentially involve radioactive materials and make preparations for dealing with these situations should they become reality,” Robert A. Norton, Ph.D., urges in Food Safety Magazine.

“The most immediate element of concern for a food facility — maybe a large production plant or sprawling warehouse — would actually be from the direct blast effects emanating from an improvised explosive device (IED) rather than from any radioactive material that might be present,” Norton added.

He was particularly concerned about possible radioactive elements being inserted into foods and beverages to cause illnesses or death. But the U.S. Department of Agriculture (USDA) has provided the food industry very rigid safeguards against poisonous chemicals entering our food. The USDA has a detailed list of Food Safety Standard Operating Procedures (SOPs) on food handling, cleaning, cooking and personal hygiene.

According to the Department of Homeland Security, there are “an estimated 2.1 million farms, 935,000 restaurants, and more than 200,000 registered food manufacturing, processing, and storage facilities. This sector accounts for roughly one-fifth of the nation’s economic activity.”

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Posted in Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Uncategorized

Information – Occurrence of Salmonella, Campylobacter, Clostridium and Enterobacteriaceae in raw meat-based diets for dogs

Posted on March 11, 2019 by KSW | Leave a comment

Veterinary Record

The practice of feeding raw meat-based diets (RMBD) to dogs has increased in popularity in recent years. However, RMBD are based on offal that has not undergone any type of treatment to reduce the microbial content, so there is a risk of potential pathogenic microorganisms being present. Frozen samples from 60 RMBD packs produced by 10 different manufacturers were analysed for their content of bacteria belonging to the family Enterobacteriaceae, for Clostridium perfringens and for the presence of Salmonella and Campylobacter. Enterobacteriaceae were detected in all 60 samples and in 31 samples exceeded a level of 5000 bacteria/g, which is the threshold for satisfactory microbial hygiene according to EU regulations. In two samples, the amount of C. perfringens exceeded 5000 bacteria/g, which is the maximum level of anaerobic bacteria permitted by Swedish national guidelines. Salmonella species were found in four (7 per cent) and Campylobacter species in three (5 per cent) samples. These results show that it is critical to maintain good hygiene when storing, handling and feeding RMBD, in order to limit the potential health risks to animals and humans, especially young and immunocompromised individuals.

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Posted in Campylobacter, Clostridium perfringens, Food Micro Blog, Food Microbiology Blog, microbial contamination, Microbiology, Pet Food, Salmonella Dog Food, Uncategorized

Research – Presence of genes associated with adhesion, invasion, and toxin production in Campylobacter jejuni isolates and effect of temperature on their expression

Posted on March 9, 2019 by KSW | Leave a comment

nrc research

The aims of this study were to evaluate the presence of genes associated with adhesion (cadF), invasion (ciaB), and cytotoxin production (cdtA, cdtB, and cdtC) among Campylobacter jejuniisolates from a poultry slaughterhouse and to investigate the effect of different temperatures on the expression of these virulence-associated genes. A total of 88 C. jejuni isolates from cecum, liver, chicken carcasses, chilled water, and scalding water were submitted to PCR assay for detection of virulence genes. Representative isolates were selected for gene expression evaluation at 37 and 42 °C, according to their virulence gene profile and genotypic typing. All C. jejuni isolates carried the five virulence-associated genes, which play an important role in the infectious process. Differential gene expression by RT–qPCR was observed among C. jejuni isolates at 37 and 42 °C. The expression levels at 37 °C showed upregulation of the ciaB, cdtA, cdtB, and cdtC genes in five isolates, with the exception of ciaB for isolate 4. At 42 °C, upregulation was observed for ciaB and cdtC, cdtA and cdtB, and cadF in four, three, and two isolates, respectively. The C. jejuni isolates expressed the virulence genes evaluated, and the expression is gene- and isolate-dependent and varied according the temperature.

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

USA – McDaniel Life-Line LLC Issues Voluntary Worldwide Recall of Life-Line Water – Pseudomonas aeruginosa

Posted on March 8, 2019 by KSW | Leave a comment

FDA

McDaniel Life-Line LLC is voluntarily recalling all lots of Life-Line Water to the consumer level. This product is being recalled because FDA analysis found the product to be contaminated with Pseudomonas aeruginosa.

Use of the contaminated product has a remote probability of necessitating medical or surgical intervention to preclude or reverse permanent damage to a body structure or function. To date, McDaniel Life-Line LLC has not received any reports of adverse events related to this recall.

The product can be taken internally or applied externally to the skin. The product is packaged in 1-gallon bottles. The affected Life-Line Water recall includes all lots.

The product was distributed in the United States and Canada to individuals via internet sales@lifelinewater.com.

McDaniel Life-Line LLC is notifying its customers, by press release, of the recalled product. Consumers that have product which is being recalled should stop using and discard.

Consumers with questions regarding this recall can contact McDaniel Life-Line by phone 806-647-1741, Monday thru Friday 8 AM-5 PM, Central Time or by e-mail lifeline@amaonline.com. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this product.