Category Archives: Microbiology

New Zealand – Paralyitic Shellfish Poisoning Alert – PSP

Posted on December 18, 2012 by | Leave a comment

New Zealand HeraldMarlith

At least seven people have been poisoned by eating shellfish in the Bay of Plenty, prompting warnings from health officials.

In a 24 hour-period over the weekend, five people went to Rotorua Hospital with symptoms of toxic shellfish poisoning with a further two unrelated cases were seen at Tauranga Hospital.

All of those who had fallen ill had eaten shellfish collected from the coastline between Mount Maunganui and Papamoa. Their symptoms ranged from tingling round the mouth and face, tingling of the skin on their arms and hands, mild weakness when walking, and diarrhoea and vomiting.

For up-to-date information on health warnings in Bay of Plenty go to www.ttophs.govt.nz and click on health warnings or call (0800) 221 555 and press 6 to speak to the on-call Health Protection Officer.

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Posted in Algal Toxin, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Microbiology, PSP, Shellfish

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RASFF/Euro Alerts – Chronobacter – Salmonella – Moulds

Posted on December 18, 2012 by | Leave a comment

AFSCA – French /English – Salmonella in Prepared Salad with Ham in Belgium

AFSCA – French/English – Salmonella in Salads recall Belgium

AFSCA – French/English – Salmonella in Salads recall Belgium

RASFF – Salmonella in Pork in Sweden sourced in Denmark

RASFF – Salmonella in Frozen Poultry in Spain sourced in Brazil

RASFF – Moulds in Melamakrona in Greece

RASFF – Cronobacter sakazakii in Infant Foods in the Netherlands

 

 

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Posted in Bacteria, Chronobacter sakazakii, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Moulds, Pathogen, RASFF, Recall, Salmonella

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Research – Cold Atmosphric Gas Plasma – Salmonella. Radio Frequency Heating E.coli O157. Simultaneous physicochemical stresses – Salmonella

Posted on December 17, 2012 by | Leave a comment

Science Direct

Cold atmospheric gas plasma treatment (CAP) is an alternative approach for the decontamination of fresh and minimally processed food. In this study, the effects of growth phase, growth temperature and chemical treatment regime on the inactivation of Salmonella enterica serovar Typhimurium (S. Typhimurium) by Nitrogen CAP were examined. Furthermore, the efficacy of CAP treatment for decontaminating lettuce and strawberry surfaces and potato tissue inoculated with S. Typhimurium was evaluated. It was found that the rate of inactivation of S. Typhimurium was independent of the growth phase, growth temperature and chemical treatment regime. Under optimal conditions, a 2 min treatment resulted in a 2.71 log-reduction of S. Typhimurium viability on membrane filters whereas a 15 min treatment was necessary to achieve 2.72, 1.76 and 0.94 log-reductions of viability on lettuce, strawberry and potato, respectively. We suggest that the differing efficiency of CAP treatment on the inactivation of S. Typhimurium on these different types of fresh foods is a consequence of their surface features. Scanning electron microscopy of the surface structures of contaminated samples of lettuce, strawberry and potato revealed topographical features whereby S. Typhimurium cells could be protected from the active species generated by plasma.

Science Direct

A multistate outbreak of Salmonella enterica serovar Typhimurium recently occurred in the USA, which was traced back to various food products made with contaminated peanut butter. This study was conducted to investigate the efficacy of radio-frequency (RF) heating to inactivate S. Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches using creamy and chunky commercial peanut butter and to determine the effect on quality by measuring color changes and sensory evaluation. Samples were treated for a maximum time of 90 s in a 27.12 MHz RF heating system. Samples were prepared in the form of peanut butter cracker sandwiches and placed in the middle of two parallel-plate electrodes. After 90 s of RF treatment, the log reductions of S. Typhimurium and E. coli O157:H7 were 4.29 and 4.39 log CFU/g, respectively, in creamy peanut butter. RF treatment of chunky peanut butter for 90 s also significantly (P < 0.05) reduced levels of S. Typhimurium and E. coli O157:H7 by 4.55 log CFU/g and 5.32 log CFU/g. Color values and sensory characteristics of the RF treated peanut butter and crackers were not significantly (P > 0.05) different from the control. These results suggest that RF heating can be applied to control pathogens in peanut butter products without affecting quality.

Science Direct

The effects of prior simultaneous pH (3.0–8.0), water activity, aw (0.93–0.99) and temperature (3.0–62.0 °C) stresses on injury and subsequent resistance of Salmonella Enteritidis to acid (pH 3.78, 25 °C) and heating (pH 3.78, 55 °C) in apple juice were determined. Injury rates were significantly (P < 0.05) influenced by the linear effects of aw and temperature. Exposure to combinations (pH 4.0, aw 0.98, 15 °C) and (pH 5.5, aw 0.99, 32.5 °C) resulted in acid adaptation. Only the linear influence of prior aw stress significantly affected the subsequent acid resistance. Heat resistance was greatest after previous exposure to pH, aw and temperature ranges of 4.0–5.5, 0.96–0.98, and 15–50 °C, respectively. None of the stress factors significantly influenced subsequent heat resistance. These results provide a more realistic simulation of the effects of environmental stress factors on the behavior of S. Enteritidis in food and food processing ecologies; and contribute in further understanding the behavior of the pathogen for the improvement of evaluation and control of safety of apple juice and similar products.

 

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Posted in Bacteria, E.coli O157, Microbiology, Research, Salmonella

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Canada – Recall Prime Rib Beef Burgers E.coli O157

Posted on December 17, 2012 by | Leave a comment

CFIACIFA

The Canadian Food Inspection Agency (CFIA) and Cardinal Meat Specialists Ltd. are warning the public not to consume the Cardinal Select brand Prime Rib Beef Burgers described below because this product may be contaminated with E. coli O157:H7 bacteria.

The affected product, Cardinal brand Prime Rib Beef Burgers, is sold in 1.13 kg packages bearing UPC 0 63351 01561 1. The affected product bears the code BEST BEFORE 2013 JL 31 EST 752.

This product has been distributed nationally.

This recall is the result of an ongoing food safety investigation being conducted at Cardinal Meat Specialists Ltd. This investigation was initiated as a result of recent product testing associated with an outbreak investigation. There may be recalls of additional products as the investigation at this facility continues.

Food contaminated with E. coli O157:H7 may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause serious and potentially life-threatening illnesses. Symptoms include severe abdominal pain and bloody diarrhoea. Some people may have seizures or strokes and some may need blood transfusions and kidney dialysis. Others may live with permanent kidney damage. In severe cases of illness, people may die.

The CFIA is monitoring the effectiveness of the recall.

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Posted in Bacteria, CFIA, E.coli O157, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Microbiology

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Research – Grape Seed Extract Effect on Virus and E.coli on Fresh Cut Lettuce

Posted on December 17, 2012 by | Leave a comment

Science Direct

Grape seed extract (GSE) is reported to have antibacterial properties with few current studies on antiviral activity. Recently, we reported the effects of GSE against foodborne viral surrogates in vitro. This study evaluated the application of GSE (commercial Gravinol-S) against hepatitis A virus (HAV) and human norovirus surrogates, feline calicivirus (FCV-F9) and murine norovirus (MNV-1), on model produce. Washed and air-dried lettuce (3 × 3 cm2) and jalapeno peppers (25–30 g) were inoculated with FCV-F9, MNV-1, or HAV at high (∼7 log10 PFU/ml) or low (∼5 log10 PFU/ml) titers, and treated with 0.25, 0.5, 1 mg/ml GSE or water for 30 s to 5 min. Treatments were stopped/diluted with cell-culture media containing 10% heat-inactivated fetal bovine serum and evaluated using plaque assays. At high titers, FCV-F9 was reduced by 2.33, 2.58, and 2.71 log10 PFU on lettuce; and 2.20, 2.74, and 3.05 log10 PFU on peppers after 1 min using 0.25, 0.50, and 1 mg/ml GSE, respectively. Low FCV-F9 titers could not be detected after 1 min at all three GSE concentrations. Low titer MNV-1 was reduced by 0.2–0.3 log10 PFU on lettuce and 0.8 log10 PFU on peppers, without reduction of high titer. GSE at 0.25–1 mg/ml after 1 min caused 0.7–1.1 and 1–1.3 log10 PFU reduction for high and low HAV titers, respectively on both commodities. Instrumental color analysis showed no significant differences between treated and untreated produce. GSE shows potential for foodborne viral reduction on produce as part of hurdle technologies.

Direct Science

Fresh-cut iceberg lettuce inoculated with Escherichia coli O157:H7 was submitted to chlorine washing (150 mg/mL) and modified atmosphere packaging on laboratory scale. Populations of E. coli O157:H7 were assessed in fresh-cut lettuce stored at 4, 8, 13 and 16 °C using 6–8 replicates in each analysis point in order to capture experimental variability. The pathogen was able to grow at temperatures ≥8 °C, although at low temperatures, growth data presented a high variability between replicates. Indeed, at 8 °C after 15 days, some replicates did not show growth while other replicates did present an increase. A growth primary model was fitted to the raw growth data to estimate lag time and maximum growth rate. The prediction and confidence bands for the fitted growth models were estimated based on Monte-Carlo method. The estimated maximum growth rates (log cfu/day) corresponded to 0.14 (95% CI: 0.06–0.31), 0.55 (95% CI: 0.17–1.20) and 1.43 (95% CI: 0.82–2.15) for 8, 13 and 16 °C, respectively. A square-root secondary model was satisfactorily derived from the estimated growth rates (R2 > 0.80; Bf = 0.97; Af = 1.46). Predictive models and data obtained in this study are intended to improve quantitative risk assessment studies for E. coli O157:H7 in leafy green products.

 

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Posted in Bacteria, E.coli O157, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Technology, Food Testing, Food Virus, Hepatitis A, Hygiene, Illness, Methods, Microbiology, Norovirus, Pathogen, Research, STEC

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RASFF Alert Salmonella in Oysters

Posted on December 16, 2012 by | Leave a comment

RASFF – Salmonella in Oysters in the Netherlands -Belgium and Germany300px-Crassostrea_gigas_p1040848

 

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Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, RASFF, Recall, Salmonella

USA – Multiple Item Recall – Clostridium botulinum and Listeria Fears

Posted on December 16, 2012 by | Leave a comment

Food Safety News

Fears about deadly botulism and listeria Friday prompted the Rhode Island Department of Health to issue a public health warning about Farmstead Inc. of 186 Wayland Ave. in Providence.

Certain food items from the Farmstead Inc. retail shop or through www.farmsteadinc.com are being voluntarily recalled due to food safety concerns.

Ten year old Farmstead is owned by chefs  Matt and Kate Jennings. They are known for using “New England ingredients with a strong sense of place and traditional Yankee character” and supporting local growers and producers.

A spokesman for the Jennings has confirmed the recall, but claimed its production methods have not changed since it last passed inspection in 2010.  Health inspectors initiated the current investigation after receiving a tip.

No illnesses associated with these products have yet been reported.

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Posted in Bacteria, Clostridium botulinum, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

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USA – Recall – Cold Smoked Salmon – Listeria monocytogenes

Posted on December 16, 2012 by | Leave a comment

FDAFDA

Ocean Beauty Seafoods LLC is voluntarily recalling 371 cases of ready-to-eat cold smoked salmon products because of possible contamination by Listeria monocytogenes.

The recalled products, “Nathan’s Brand 3oz Cold Smoked Atlantic Salmon” (Product of Chile) and “LASCCO Cold Smoked Nova Atlantic Salmon 4 oz” (Product of Chile) were distributed to various retailers and distribution centers in WA, OR, CA, AZ, TX, CO, MA, NH, CT, RI, NJ, and NY from 11/20/2012 through 12/12/2012.

Potentially affected product is limited to packages bearing the following codes:

BRAND ITEM UPC PACK CODE VOLUME
Lascco 4 oz Nova Salmon 0 72840 01751 7 285 96 cases
Nathan’s 3oz Nova Salmon 0 73030 80368 2 285 275 cases

Ocean Beauty Seafoods has notified the retailers and distributors who may have received the affected product listed above, and is taking this action as a precautionary measure in cooperation with the U.S. Food and Drug Administration. No other Ocean Beauty products are included in this action. There have been no complaints or illnesses reported in association with this recall.

The potential for contamination was noted after internal testing by the company revealed the presence of Listeria monocytogenes in samples of the specific code dates identified above.  Nathan’s and Lascco brand products that do not have the specific package code identified above are not affected.

Consumers can identify if they have purchased an impacted product by looking at the package code date located in the back, top left corner of the package. Consumers who have affected product with the package codes identified above should not eat the product. Consumers should discard any open packages of affected product and should return unopened packages to the place of purchase for a refund.

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Posted in Bacteria, Eurofins Laboratories, FDA, Food Hygiene, Food Inspections, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Parasite, Pathogen, Recall

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Winter Vomiting- Cruise Ships – Hospitals – Christmas Parties – Restaurants

Posted on December 14, 2012 by | Leave a comment

Billings Gazette

CASPER, Wyo. — The Golden Corral restaurant in east Casper is closed until at  least dinnertime Friday after a suspected foodborne virus outbreak at the  location affected more than 150 people, according to David Giesen, president of  franchisee Golden DBL Inc. of Denver.

The restaurant was closed Thursday afternoon. Giesen said the shutdown is  voluntary while staff members clean and disinfect the restaurant and the Natrona  County Health Department continues its investigation.

Natrona County Health Department Director Bob Harrington said Thursday that  167 people have reported being ill after eating at the restaurant this past  week.

Norway Christmas

At least 170 people have become ill after having been at a Christmas party at Klækken hotels on Ringerike the weekend. Possible virus.

CDC

Noroviruses are responsible for more than half of all reported outbreaks of gastroenteritis (vomiting, diarrhea, and stomach cramping caused by inflammation of the stomach and intestines). While the vast majority of norovirus illnesses are not part of a recognized cluster, outbreaks provide important information on how the virus spreads and, therefore, how best to prevent infection.

Norovirus outbreaks occur throughout the year. But, over 80% of the outbreaks occur from November to April. Also, when there are new strains of norovirus, the number of outbreaks tends to increase periodically. This occurred in the winter of 2006 to 2007 with the Minerva strain. However, a new strain that appeared in 2009 (New Orleans) did not lead to more outbreaks.

Most outbreaks are caused when norovirus is spread from infected people to others. But, the virus can also spread by consuming contaminated food or water and touching things that have the virus on them. People can get norovirus illness many times during their lifetime. Outbreaks can affect people of all ages and in a variety of settings.

The Guardian

A dream Christmas cruise has turned into the holiday from hell, according to passengers who claim as many as 400 travellers have been struck down with the norovirus winter vomiting bug.

One traveller aboard the P&O liner Oriana, which is on a 10-night Baltic cruise out of Southampton visiting Christmas markets, said people felt like they were sailing on a “plague ship”.

 

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Posted in Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Hygiene, Illness, Microbiology, Norovirus, outbreak, Pathogen, Virus

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RASFF Alert – Pet Food Recall Salmonella and Enterobacteriaceae

Posted on December 14, 2012 by | Leave a comment

RASFF – Salmonella in Dog Chews in Germany sourced in India

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Posted in Bacteria, Food Safety, Food Safety Alert, Food Testing, Microbiology, Pathogen, Pet Food, RASFF, Recall

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