Category Archives: Microbiology

USA-Further Recalls – Taylor Farms Organic Baby Spinach EHEC E.coli

Posted on February 15, 2013 by | Leave a comment

Food Poisoning Bulletin

Sam’s Club, Walmart and some Kroger stores are recalling Taylor Farms organic baby spinach products sold under a a variety of names  due to possible contamination with E.coli. The brand names under recall include Central Market Organics, Full Circle Organic, Marketside Organic, Simple Truth Organic and Taylor Farms Organic.

Recalled Simple Truth Organic baby spinach was sold at stores owned by the Kroger company. They include King Soopers, City Market, Fry’s, Fred Meyer, Ralphs, Food4Less, FoodsCo, QFC and Smith’s in Texas and Louisiana.  At this time,  illnesses have not been reported in association with the recalled products. But consumers who have purchased any of them  should not eat them as E.coli can cause serious illness.  Symptoms of an E.coli infection include abdominal cramping anad diarrhea that is often watery or bloody. Consumers who have already eaten the spinach and develop these symptoms should see a doctor.

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Posted in Bacteria, E.coli, EHEC, Food Hygiene, Food Inspections, Food Microbiology, Food Safety, Food Safety Alert, Food Technology, Food Testing, Microbiology, Pathogen, Recall, Uncategorized

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USA -FDA Recall – Salted Fish – Clostridium botulinum

Posted on February 14, 2013 by | 1 comment

FDAClost

ZIP International Group LLC is recalling Dry Salted Fish (bream) because the product was found to be uneviscerated, and has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The recalled product, Dry Salted Fish (bream) was distributed by East Coast Foods Inc. Brooklyn, NY via delivery to retail stores and wholesalers in September 2012.

The recalled product, Dry Salted Fish (bream) is packaged in vacuum sealed packaging labeled “Astrakhansky Lesh” (Dry Salted Fish Eviscerated) weight 14.2oz. Bar Code 835856001228 is located on the top right corner of the package. The recalled product, Dry Salted Fish (bream) is a product of Russia.

No illnesses have been reported to date.

Dry Salted Fish(bream) was sampled by the New York State Department of Agriculture during inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that the Dry Salted Fish (bream) was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish have been linked to outbreaks of botulinum poisioning.

Consumers that have purchased Dry Salted Fish (bream) are advised not to eat it and should return it to the place of purchase or discard for a full refund. Consumers with questions may contact the company East Coast Foods Inc. at (718) 371-1113, Monday-Friday 10am-4pm Eastern Standard Time.

 

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Posted in Bacteria, Clostridium botulinum, FDA, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Recall

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USA – FDA – Recall Organic Baby Spinach Products- EHEC E.coli

Posted on February 13, 2013 by | Leave a comment

FDAEcoli Istock

Out of an abundance of caution, Taylor Farms Retail, Inc. is initiating a voluntary recall of select Organic Baby Spinach products with the potential to be contaminated with (EHEC) Enterohaemorrhagic Escherichia coli.

Symptoms of the diseases caused by EHEC include abdominal cramps and diarrhea that may in some cases progress to bloody diarrhea. Fever and vomiting may also occur.

See Link Above for Product List

No other products or code dates are affected by this recall. The company is cooperating with the Food and Drug Administration (FDA) and California Department of Public Health (CDPH) regarding this recall. There have been no reported illnesses attributed to the recalled items.

Customers who have purchased these products are urged not to consume the products and should dispose of them. Consumers may contact Taylor Farms Retail, Inc. for further information at 855-293-9811. Consumers with concerns about an illness from consumption of this product should contact a health care provider.

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Posted in Bacteria, E.coli, EHEC, Eurofins Laboratories, FDA, Food Hygiene, Food Inspections, Food Safety, Food Testing, Microbiology, Pathogen, Recall

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European RASFF Alerts – Salmonella – Norovirus – Hepatitis A – Aflatoxins

Posted on February 13, 2013 by | Leave a comment

RASFF – Salmonella in Dried Green Pepper in Estonia sourced in India via Germany

RASFF – Salmonella in Beef Trimings in Sweden sourced in Poland via the Netherlands and Germany

RASFF – Norovirus in Chilled Oysters in Italy sourced in France

RASFF – Hepatitis A Virus in Pitted Dates in Netherlands sourced in Algeria via France

Carrefour Recall – Noroviurs in Oysters

RASFF – Aflatoxins in Maize in Cyprus sourced in Greece

RASFF – Aflatoxins in Almone Powder in Belgium sourced in Ghana

RASFF – Salmonella in Frozen Beef in Sweden sourced in Poland

RASFF – Salmonella in Pasteurised Cows Milk Cheese in France

 

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Posted in Aflatoxin, Allergic Reaction, Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Food Virus, Hepatitis A, Hygiene, Microbiology, Moulds, Mycotoxin, Norovirus, Ochratoxin, Pathogen, RASFF, Recall

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Research – Compressed Air – Food Industry

Posted on February 13, 2013 by | Leave a comment

Parker Balston

Understanding the potential risks from compressed air contamination is crucial for developing an effective compliance solution for your plant. Microbial contamination can exist wherever compressed air contacts food either directly or indirectly. As of July 2012, SQF auditors now assess this risk as they perform audits in accordance with the SQF 7th edition code.

How can you ensure your air filtration meets the most discriminating industry
standards and ensures compliance with ALL published GMPs? Proper filtration at point-of-use will minimize your contamination risks. Read this GMP Template for Food Plants that use risk-based systems including HACCP Procedures and GFSI – SQF Code.

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Posted in Bacteria, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Research

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Research – Ozone to Extend Shelf Life

Posted on February 12, 2013 by | Leave a comment

The Engineer

A device developed in Scotland uses ozone to make food safer for consumers  and extend the shelf-life of food products by one day.

Dr Declan Diver and Dr Hugh Potts of Glasgow University’s School of Physics  and Astronomy have prototyped a system to rapidly, safely and temporarily turn  some of the oxygen inside the sealed packaging into ozone, which acts as a  germicide.

Plasma generated by a retractable device held briefly against the surface of  plastic or glass packaging splits the bonds between oxygen molecules inside the  packaging which then reform as ozone.

Read more:  http://www.theengineer.co.uk/device-improves-safety-and-shelf-life-of-food-products/1015509.article#ixzz2KhKAIIeS

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Posted in Bacteria, Food Chemistry, Food Hygiene, Food Inspections, Food Safety, Food Technology, Food Testing, Hygiene, Methods, Microbiology, Pathogen, Research

Research-Decontamination of Leafy Green Vegetables Using Edible Plant Extracts

Posted on February 12, 2013 by | Leave a comment

Journal of Food Science

Abstract

Fresh cilantro, parsley, and spinach are products that are regularly consumed fresh, but are difficult to decontaminate, as a result, they are common vehicles of transmission of enteropathogenic bacteria. In this study, the efficacy of plant extracts as alternatives for disinfection of cilantro, parsley, and spinach that were artificially contaminated with Salmonella, Escherichia coli O157:H7, and Shigella sonnei was determined. Edible plant extracts obtained using ethanol as the extraction solvent were tested to determine the minimum bactericidal concentration (MBC) and those that exhibited the lowest MBC were selected for further studies. Leaves of fresh greens were washed with sterile water and dried. For seeding, leaves were submerged in suspensions of 2 different concentrations of bacteria (1.5 × 108 and 1 × 105), dried, and then stored at 4 °C until use. To determine the effects of the extracts, inoculated leafy greens were submerged in a container and subjected to treatments with chlorine, Citrol®, or selected plant extracts. Each treatment type was stored at 4 °C for 0, 1, 5, and 7 d, and the bacterial counts were determined. From the 41 plant extracts tested, the extracts from oregano leaves and from the peel and pulp of limes were found to be as effective as chlorine or Citrol® in reducing by > 2 logs, the population of pathogenic bacteria on leafy greens and therefore, may be a natural and edible alternative to chemicals to reduce the risk of Salmonella, E. coli O157:H7 and S. sonnei contamination on leafy vegetables.

Practical Application:  The antimicrobial efficacy of the extracts of Mexican lime and oregano was clearly demonstrated on cilantro, parsley, and spinach. The extracts of Mexican lime and oregano provide alternatives to chlorine to significantly reduce bacterial pathogens that have been associated with outbreaks from contaminated leafy green vegetables. A simple, low cost, and labor-saving extraction system for production of the extracts was used.

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Posted in Bacteria, Food Hygiene, Food Poisoning, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Pathogen, Research

Research – Antilisterial Properties of Marinades

Posted on February 12, 2013 by | Leave a comment

Journal of Food Science

Abstract

This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P < 0.05) from 2.7 ± 0.1 (day-0) to 6.9 ± 0.1 (day-7) log CFU/g during storage. Initial (day-0) pathogen counts of marinated samples were <0.5 log CFU/g lower than those of the control, irrespective of marinating treatment. At 7 d of storage, pathogen levels on samples marinated with tomato juice were not different (P ≥ 0.05; 6.9 ± 0.1 log CFU/g) from those of the control, whereas for samples treated with the remaining marinades, pathogen counts were 0.7 (soy sauce) to 2.0 (lemon juice) log CFU/g lower (P < 0.05) than those of the control. Microwave oven reheating reduced L. monocytogenes counts by 1.9 to 4.1 (45 s) and >2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high levels of L. monocytogenes survivors found after microwave reheating, especially after storage for more than 2 d, indicate that length of storage and reheating time need to be considered for safe consumption of leftover cooked chicken.

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Posted in Food Hygiene, Food Safety, Food Technology, Food Testing, Methods, Microbiology, Research

Research – Bacteriocidal Properties of Health Promoting Powders

Posted on February 12, 2013 by | Leave a comment

Journal of Food Science

Abstract

We evaluated the relative bactericidal activities (BA50) of 10 presumed health-promoting food-based powders (nutraceuticals) and, for comparison, selected known components against the following foodborne pathogens: Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The relative activities were evaluated using quantitative bactericidal activity [(BA50 value, defined as the percentage of the sample in the assay mixture that resulted in a 50% decrease in colony forming units]. The BA50 values were determined by fitting the data to a sigmoidal curve by regression analysis using concentration–antimicrobial response data. Antimicrobial activity is indicated by a low BA50 value; meaning less material is needed to kill 50% of the bacteria. Olive pomace, olive juice powder, and oregano leaves were active against all 4 pathogens, suggesting that they behave as broad-spectrum antimicrobials. All powders exhibited strong antimicrobial activity against S. aureus. The following powders showed exceptionally high activity against S. aureus (as indicated by the low BA50 values shown in parentheses): apple skin extract (0.002%); olive pomace (0.008%); and grape seed extract (0.016%). Listeria bacteria were also highly susceptible to apple skin extract (0.007%). The most active substances provide candidates for the evaluation of antimicrobial effectiveness in human food and animal feed.

Practical Application: Plant-derived health-promoting food supplements, high in bioactive compounds, are candidates for use as antimicrobials in food.

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Posted in Bacteria, Food Safety, Listeria, Methods, Microbiology, Pathogen, Research

Research- Rsing Sea Temperatures Increased Vibrio?

Posted on February 12, 2013 by | Leave a comment

Huffington PostVibrio

In December, Darrell Dishon became one of the approximately 15 people each year who succumb to vibriosis after eating raw oysters. Vibriosis is an incredibly rare disease — but Centers for Disease Control and Prevention data show that it’s getting more common.

“While all the other pathogens have shown a nice decline, the vibrios are about twice what it was since 1998. In a little over a decade, incidence has doubled. They’re still relatively small numbers — but it’s a very striking increase,” leading vibrio researcher Glenn Morris of the University of Florida’s Emerging Pathogens Institute told The Huffington Post.

Vibrio thrive in warm water. (That’s why the majority of cases happen in the summer, and why vibriosis is more closely associated with oysters from the Gulf of Mexico than from, say, the Pacific Northwest.) One widely publicized study published in July 2012 indicated that a 1-degree increase in the temperature of a body of water triples its vibrio population. For that reason, many scientists believe that climate change has contributed to the recent rise in vibriosis, and that it could make vibrio bacteria much more prevalent in coming years.

“Vibrios are in many ways the poster children for global warming, because they are so temperature sensitive and the temperature breakpoint for them is right around the point that we’re seeing temperature increases,” Morris explained.

The disease has already cropped up in places it had never been seen before: Israel, the Baltic Sea, even Alaska. Yet vibrio vulnificus, the form of vibrio bacteria that’s considered the most dangerous and the one that killed Dishon, remains most closely associated with oysters from the Gulf of Mexico. With only about 30 total cases in the United States a year, it’s exceptionally rare. Your chances of finding a valuable pearl in one of the 2.5 billion oysters Americans eat a year are about 100 times greater than your chances of contracting vibrio vulnificus.

Yet when it strikes, it strikes hard. It kills about half the people who get it, a rate comparable, among foodborne illnesses, only to the dreaded listeria monocytogenes. And many of these deaths are unusually painful.

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Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Microbiology, Pathogen, Research, Shellfish, Vibrio, Vibrio cholera, Vibrio parahaemolyticus, Vibrio vulnificans, Water