Category Archives: Pathogen

Research – Scientists call for more awareness of raw pet food risks for people

Posted on May 19, 2024 | Leave a comment

Food Safety News

A study has added to evidence of the risk posed by contaminated raw pet food to human health.

Researchers investigated whether dog food, including raw meat-based diets (RMBD), available in Portugal can be a source of Salmonella or other Enterobacteriaceae strains resistant to last-line antibiotics such as colistin.

Since 2020, there have been more than 20 reports or recalls of pet food and RMBD in the EU because of the detection of pathogens.

Fifty-five samples from 25 brands of various meat and dog food types from 12 suppliers were screened by standard cultural methods between September 2019 and January 2020. Forty-one of the 55 samples were processed, and 14 were raw, according to the study published in the journal Eurosurveillance.

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Posted in Food Pathogen, Pathogen, Pet Food, Pet Food Illness, Pet Food Listeria monocytogenes, Pet Food Recall, Pet Food Salmonella, Pet Food Testing, raw pet food

Research – Lysin and Lytic Phages Reduce Vibrio Counts in Live Feed and Fish Larvae

Posted on May 12, 2024 | Leave a comment

MDPI

Bacteriophage on colorful background

Abstract

Vibrio species are naturally found in estuarine and marine ecosystems, but are also recognized as significant human enteropathogens, often linked to seafood-related illnesses. In aquaculture settings, Vibrio poses a substantial risk of infectious diseases, resulting in considerable stock losses and prompting the use of antimicrobials. However, this practice contributes to the proliferation of antimicrobial-resistant (AMR) bacteria and resistance genes. Our investigation aimed to explore the potential of biological agents such as bacteriophage CH20 and endolysin LysVPp1 in reducing Vibrio bacterial loads in both rotifer and fish larvae. LysVPp1’s lytic activity was assessed by measuring absorbance reduction against various pathogenic Vibrio strains. Phage CH20 exhibited a limited host range, affecting only Vibrio alginolyticus GV09, a highly pathogenic strain. Both CH20 and LysVPp1 were evaluated for their effectiveness in reducing Vibrio load in rotifers or fish larvae through short-setting bioassays. Our results demonstrated the significant lytic effect of endolysin LysVPp1 on strains of Vibrio alginolyticus, Vibrio parahaemolyticus, and Vibrio splendidus. Furthermore, we have showcased the feasibility of reducing the load of pathogenic Vibrio in live feed and fish larvae by using a non-antibiotic-based approach, such as lytic phage and endolysin LysVPp1, thus contributing to the progress of a sustainable aquaculture from a One Health perspective

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Posted in antimicrobial resistance, Antimicrobials, Bacteriophage, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Research, Vibrio

Research – An In-Depth Study on the Inhibition of Quorum Sensing by Bacillus velezensis D-18: Its Significant Impact on Vibrio Biofilm Formation in Aquaculture

Posted on May 11, 2024 | Leave a comment

MDPI

Abstract

Amid growing concerns about antibiotic resistance, innovative strategies are imperative in addressing bacterial infections in aquaculture. Quorum quenching (QQ), the enzymatic inhibition of quorum sensing (QS), has emerged as a promising solution. This study delves into the QQ capabilities of the probiotic strain Bacillus velezensis D-18 and its products, particularly in Vibrio anguillarum 507 communication and biofilm formation. Chromobacterium violaceum MK was used as a biomarker in this study, and the results confirmed that B. velezensis D-18 effectively inhibits QS. Further exploration into the QQ mechanism revealed the presence of lactonase activity by B. velezensis D-18 that degraded both long- and short-chain acyl homoserine lactones (AHLs). PCR analysis demonstrated the presence of a homologous lactonase-producing gene, ytnP, in the genome of B. velezensis D-18. The study evaluated the impact of B. velezensis D-18 on V. anguillarum 507 growth and biofilm formation. The probiotic not only controls the biofilm formation of V. anguillarum but also significantly restrains pathogen growth. Therefore, B. velezensis D-18 demonstrates substantial potential for preventing V. anguillarum diseases in aquaculture through its QQ capacity. The ability to disrupt bacterial communication and control biofilm formation positions B. velezensis D-18 as a promising eco-friendly alternative to conventional antibiotics in managing bacterial diseases in aquaculture.

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Posted in Bacillus, Biofilm, Emerging Pathogen, Food Microbiology Research, Food Pathogen, Food Technology, Hurdle Technology, Pathogen, pathogenic, Research, Technology, Vibrio

Research – Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii

Posted on May 10, 2024 | Leave a comment

Wiley Online

Cronobacter sakazakii is a foodborne pathogen predominately transmitted through contaminated dried foods and affects populations including neonates, infants, and the elderly. Following several recent outbreaks, it is now a notifiable infection in those under 12 months of age. Current control methods include strict manufacturing guidelines, with monitoring of this genus a legal requirement in powdered infant formula production. Fatty acids have long been known as antimicrobials, with long-chain fatty acids increasingly identified as agents that target virulence factors. This study gives insight into the changes promoted by three long-chain unsaturated fatty acids (oleic, linoleic, and α-linolenic) on C. sakazakii growth, morphology, and biofilm formation. Each fatty acid was individually introduced to C. sakazakii 29544 both as a sole carbon source and as an addition to complex media. Following comparison to the untreated control, bacterial cells treated with these fatty acids showed a significant and media-dependent impact on growth and biofilm inhibition. With further characterization, long-chain fatty acids, including α-linolenic acid, could be utilized as a control method with minimal safety constraints regarding their use in the food production environment.

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Posted in Cronobacter sakazakii, cross contamination, Decontamination Microbial, Food Microbiology Research, Food Pathogen, Food Technology, Pathogen, pathogenic, Research, Technology

Research – Fermented Rapeseed and Soybean Alone and in Combination with Macro Algae Inhibit Human and Pig Pathogenic Bacteria In Vitro

Posted on May 10, 2024 | Leave a comment

MDPI

Abstract

Higher plants produce secondary metabolites expressing antimicrobial effects as a defense mechanism against opportunistic microorganisms living in close proximity with the plant. Fermentation leads to bioconversion of plant substrates to these bioactive compounds and their subsequent release via breakdown of plant cell walls. Fermented feed products have recently started to become implemented in the pig industry to reduce overall disease pressure and have been found to reduce events such as post-weaning diarrhea. In this study, we investigate the antimicrobial potential of fermented soybean- and rapeseed-based pig feed supplements with and without added seaweed. The antimicrobial effect was tested in a plate well diffusion assay against a range of known human and livestock pathogenic bacteria. Further, we investigate the metabolite profiles based on liquid-chromatography mass-spectrometry (LC-MS) analysis of the fermented products in comparison to their unfermented constituents. We observed a pronounced release of potential antimicrobial secondary metabolites such as benzoic acids when the plant material was fermented, and a significantly increased antimicrobial effect compared to the unfermented controls against several pathogenic bacteria, especially Salmonella enterica Typhimurium, Listeria monocytogenes, Yersinia enterocolitica, and a strain of atopic dermatitis causing Staphylococcus aureus CC1. In conclusion, fermentation significantly enhances the antimicrobial properties of rapeseed, soybean, and seaweed, offering a promising alternative to zinc oxide for controlling pathogens in piglet feed. This effect is attributed to the release of bioactive metabolites effective against pig production-relevant bacteria.

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Posted in Emerging Pathogen, Food Microbiology Research, Pathogen, pathogenic, Research

Research – Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

Posted on May 4, 2024 | Leave a comment

MDPI

Abstract

The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behaviour as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in colour and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer’s acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.

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Posted in Bacillus, Bacillus cereus, Bio-Preservative, Clostridium, Clostridium botulinum, Clostridium sporogenes, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Propolis, psychrotrophic bacteria, Research, Staphylococcus aureus

Taiwan – Taipai – Causes clarified in food poisoning case

Posted on May 1, 2024 | Leave a comment

Taipei Times

A suspected food poisoning incident at a Hi-Lai Harbour restaurant at Kaohsiung Arena was not caused by norovirus or rotavirus, but might have been caused by pathogenic bacteria, the Centers for Disease Control (CDC) said yesterday.

Testing for viral pathogens was negative for the two common causes of diarrhea, CDC Deputy Director-General Tseng Shu-hui (曾淑慧) said.

As of 9am on Monday, the number of people who had sought medical attention after dining at the upscale buffet restaurant in Zuoying District (左營) on Friday and Saturday last week had increased to 52 since Saturday, when 11 diners were first reported to have fallen ill, the Kaohsiung Health Department said in a statement.

All of the 52 people reported diarrhea and abdominal pain, while a handful also reported nausea and vomiting, the department said.

It had previously collected specimens from seven people who fell ill after eating at the branch and from 48 employees who handle food at the restaurant, as well as food samples.

Testing on the customers and employees came back negative for viral pathogens, meaning it is likely that pathogenic bacteria were involved, Tseng said.

Common bacteria that cause foodborne illness include Vibrio parahaemolyticus, salmonella, enteropathogenic Escherichia coli, Staphylococcus aureus, Vibrio cholerae and Clostridium botulinum, she said, adding that testing was being conducted to clarify the situation.

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Posted in food bourne outbreak, Food Illness, Food Pathogen, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Pathogen, pathogenic

Germany – Organic orchard fruit pear juice 1 litre – Mycotoxin – Patulin

Posted on April 29, 2024 | Leave a comment

Lebensmittelwarnung

Alert type: Groceries
Date of first publication: April 26, 2024
Product name:

Organic orchard fruit pear juice 1 liter

Product images:

Image Pear Juice.PNG

customer information; Illustration of a glass bottle with a label and a bottle cap with a printed best-before date

Manufacturer (distributor):

Jung Fruit Juices GbR Goethestr. 18 79331 Teningen-Köntreiben Email: info@jung-saefte.de Telephone: 07641 96 22 02 2 Sales are limited to Baden-Württemberg.

Reason for warning:

An increased patulin content was found during an examination of an individual sample.

Packaging Unit: 1 L
Durability: 12/13/25
Lot identification: EAN 4028748000089
Additional Information:

Excerpt from the attached customer information:

The company Jung Fruchtsäfte informs that an increased patulin content was found in the product. Organic Scattered Fruit Pear Juice 1l, EAN 4028748000089
as part of an investigation on a single sample.

Only bottles with a best-before date of December 13, 2025 are affected.
The best before date can be found on the lid of the bottle.

If you have already purchased bottles of this type of juice with the stated best-before date, please return them to the market.
You will then get them exchanged. Please do not consume this product!

The JUNG FRUCHTSÄFTE company sincerely apologizes for the inconvenience caused to you.

Click to access 6323_Marktaushang_Jung_Birnensaft.pdf

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Lebensmittelwarnung, Mold Toxin, Mould/Mold, Mycotoxin, Pathogen, Patulin

Research – Assessment of the chemical profile and potential biocontrol of Amphora coffeaeformis against foodborne pathogens and Culex pipiens L. to ensure food safety

Posted on April 21, 2024 | Leave a comment

Wiley Online

Abstract

The extensive use of synthetic antibiotics and insecticides in controlling microbes and insect spreads led to a build-up of resistance strains and caused negative impacts on human health through bioaccumulation in food and the environment. The present study assessed the antimicrobial activity of Amphora coffeaeformis (A. coffeaeformis) ethanolic extract against foodborne pathogenic microbes as well as assessed its ability to control Culex pipiens L. (C. pipiens) larvae. The gas chromatography–mass spectrum (GC/MS) and high-performance liquid chromatography (HPLC) analysis showed that A. coffeaeformis extract was rich with phenolic compounds, organosulfur compounds, carboxylic acids, amino acids, organic quinoline, dipeptide and monosaccharide. The extract of A. coffeaeformis showed antibacterial capability against all tested bacteria, with minimal inhibition concentration (MIC) values ranging from 20.2 to 66.7 g/mL, as well as antifungal effects against all tested mycotoxigenic fungi, with MIC values ranging from 113.62, 68.95 and 49.37 μg/mL mg/mL. Furthermore, the extract showed high larvicidal activity against C. pipiens larvae at 24, 48, and 72 h, respectively. LC50 values decreased gradually with the treatment period. Likewise, the adult emergence and growth index were significantly negatively related to increasing extract concentrations. Moreover, the extract exhibited a noteworthy depletion in the reproductive potential and increased sterility index of C. pipiens females developed of treated larvae. Besides a reduction in egg hatching percent, increase pupal malformations, increase and adult abnormalities. C. pipiens biochemical markers; glutathione-S-transferase, carboxylesterase, acetylcholinesterase, α-esterase and cytochrome P-450 showed significant alteration after the extract exposure. Overall, these findings promise the application possibility of A. coffeaeformis extract as a biopreservator against foodborne pathogens and as bioinsecticides for mosquito control as well.

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Posted in Emerging Pathogen, Food Microbiology Research, Food Pathogen, Pathogen, pathogenic, Research

Researchers Estimate Leafy Greens Foodborne Illness Outbreaks Cost U.S. $5 Billion Annually

Posted on April 18, 2024 | Leave a comment

Food Safety.com

A recent review authored by researchers from Ohio State University has established pathogen-specific foodborne illness burden estimates for leafy greens in the U.S. by combining three outbreak-based attribution models with illness incidence and economic cost models.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Food Pathogen, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak, Pathogen, pathogenic, Research