Category Archives: Pathogen

Hong Kong – Beware of the Inherent Risks of Raw Oysters

Posted on February 16, 2023 by | Leave a comment

CFS

Oysters for raw consumption are a high-risk food as there is no heat treatment to kill pathogens before eating. Besides those sold alive, raw oysters available in the local market are often pre-shucked in either frozen or chilled forms. If not handled properly, it can lead to bacterial contamination and deterioration of the shellfish.

Frozen raw oysters have to be defrosted in the refrigerator to avoid exposure to dangerous temperatures. Defrosting in the fridge can take a long time, usually overnight. During defrosting, raw oysters should be stored in containers to avoid cross-contamination. Avoid eating chilled raw oysters pre-shucked at the exporting countries without cooking, as they were killed and susceptibie to temperature abuse and cross-contamination during production and transportation.

Pregnant women, infants and young children, the elderly and people with weakened immunity should avoid consuming raw or undercooked oysters.

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Posted in Food Pathogen, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Pathogen, pathogenic

USA – FSIS Issues Public Health Alert for Frozen, Not-Ready-To-Eat Signature Select Breakfast Bowl Products Due to Possible Temperature Abuse at Distribution Center

Posted on February 16, 2023 by | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that not-ready-to-eat meat products were subject to temperature abuse during storage at a distribution center prior to delivery to retailers, which may have resulted in the growth of spoilage organisms or pathogens. FSIS is issuing this public health alert to ensure that consumers are aware that these products should not be consumed. A recall was not requested because the products are no longer available for purchase.

The following products are subject to the public health alert [view labels]:

  • 7-oz. cardboard box packages containing “Signature SELECT BREAKFAST BOWL SAUSAGE POTATOES, EGGS, SAUSAGE & CHEDDAR CHEESE” with a best if used by date of JAN 11 24, lot code S011322 and UPC 21130 18044.
  • 7-oz. cardboard box packages containing “Signature SELECT BREAKFAST BOWL BACON POTATOES, EGGS, BACON & CHEDDAR CHEESE” with a best if used by date of JAN 16 24, lot code S016331 and UPC 21130 18043.
  • 7-oz. cardboard box packages containing “Signature SELECT BREAKFAST BOWL MEAT LOVERS POTATOES, EGGS, CHEDDAR CHEESE, SAUSAGE & BACON” with a best if used by date of JAN 11 24, lot code S011322 and UPC 21130 18042.
  • 7-oz. cardboard box packages containing “Signature SELECT BREAKFAST BOWL SAUSAGE & GRAVY POTATOES, COUNTRY STYLE GRAVY, EGGS, SAUSAGE & CHEDDAR CHEESE” with a best if used by date of JAN 11 24, lot code S011331 and UPC 21130 18045.

The products bear establishment number “EST 45210” on the top panel of the cardboard box. These items were shipped to Albertsons Companies retail locations in Northern California and Northern Nevada. The Signature Select Breakfast Bowl products were available for purchase at the following Albertsons Companies banner stores: Andronico’s Community Markets, Pak ‘N Save, Safeway and Vons.

The problem was discovered when the producing establishment notified FSIS that their customer reported storing the product in an unrefrigerated area. FSIS found that the product was held at an incorrect temperature and then shipped into commerce. All remaining inventory of the affected items have been removed from the stores and destroyed.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

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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 Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Spoilage, Food Temperature Abuse, Food Testing, Pathogen

Research – Surveillance plan proposal for early detection of zoonotic pathogens in pigs and poultry

Posted on February 14, 2023 by | Leave a comment

EFSA

Abstract

In the framework of the EU4Health Programme, the European Commission has allocated specific resources for Member States for setting up a coordinated surveillance system under the One Health approach for cross‐border pathogens that threaten the Union (CP‐g‐22‐04.01 Direct grants to Member States’ authorities). This initiative required the development of surveillance plan proposal for early detection of zoonotic pathogens in animals and the environment. This report summarized the preparatory work undertaken for the development of surveillance plan proposals for early detection of zoonotic pathogens in pigs and poultry. Two diseases were in the focus of this work, namely Hepatitis E and Influenza in Swine. Four so‐called surveillance activity cards were developed for Hepatitis E and one surveillance activity card for Influenza in Swine. These surveillance plan proposals serve the purpose of outlining scientifically sound surveillance options for zoonotic pathogens for review and further development by experts of the EFSA Working Group on One Health surveillance.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Zoonosis

Research – Influence of Hurdle Technology on Foodborne Pathogen Survival in the Human Gastrointestinal Tract

Posted on February 12, 2023 by | Leave a comment

MDPI

Abstract

The application of several sublethal stresses in hurdle technology can exert microbial stress resistance, which, in turn, might enable foodborne pathogens to overcome other types of lethal stresses, such as the gastrointestinal barriers. The present study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion, following exposure to combinations of water activity (aw), pH and storage temperature stresses. The results revealed that both pathogens survived their passage through the simulated gastrointestinal tract (GIT) with their previous habituation to certain hurdle combinations inducing stress tolerance. More specifically, the habituation to a low temperature or to a high pH resulted in the increased stress tolerance of Salmonella, while for Listeria, the cells appeared stress tolerant after exposure to a high temperature or to a low pH. Nonetheless, both pathogens expressed increased sensitivity after habituation to growth-limiting hurdle combinations. The survival of stress-tolerant pathogenic cells in the human GIT poses major public health issues, since it can lead to host infection. Consequently, further research is required to obtain a deeper understanding of the adaptive stress responses of foodborne bacteria after exposure to combinations of sublethal hurdles to improve the existing food safety systems.

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Posted in aW, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, gastroenteritis, Hurdle Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, pH

Research – Pre-Harvest Strategies to Reduce Foodborne Pathogens in Red Meat Production

Posted on February 9, 2023 by | Leave a comment

Food Safety Magazine

Consumers expect and rightfully demand a plentiful supply of affordable, safe, and wholesome red meat. Concerns about the safety of meat have been important to the industry, the public, and the government since the implementation of the Pure Food and Drug Act of 1906. Unfortunately, despite the effort expended in controlling foodborne illnesses in the U.S., foodborne pathogens cost the GDP more than $17.6 billion each year in direct and indirect costs.1

One of the most notable improvements to food safety is the implementation of Hazard Analysis and Critical Control Points (HACCP), which has been globally adopted as a method to systematically improve food safety. The implementation of other procedures, such as “test and hold” for ground beef prior to shipment to consumers, has significantly improved consumer safety. As a result of these systematic improvements in the food supply chain driven by industry and government actions, the U.S. food supply is safer than ever before.

Read more at the link above

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Posted in Food Pathogen, HACCP, Pathogen, pathogenic

Research – Exploring Possible Ways to Enhance the Potential and Use of Natural Products through Nanotechnology in the Battle against Biofilms of Foodborne Bacterial Pathogens

Posted on February 8, 2023 by | Leave a comment

MDPI

Abstract

Biofilms enable pathogenic bacteria to survive in unfavorable environments. As biofilm-forming pathogens can cause rapid food spoilage and recurrent infections in humans, especially their presence in the food industry is problematic. Using chemical disinfectants in the food industry to prevent biofilm formation raises serious health concerns. Further, the ability of biofilm-forming bacterial pathogens to tolerate disinfection procedures questions the traditional treatment methods. Thus, there is a dire need for alternative treatment options targeting bacterial pathogens, especially biofilms. As clean-label products without carcinogenic and hazardous potential, natural compounds with growth and biofilm-inhibiting and biofilm-eradicating potentials have gained popularity as natural preservatives in the food industry. However, the use of these natural preservatives in the food industry is restricted by their poor availability, stability during food processing and storage. Also there is a lack of standardization, and unattractive organoleptic qualities. Nanotechnology is one way to get around these limitations and as well as the use of underutilized bioactives. The use of nanotechnology has several advantages including traversing the biofilm matrix, targeted drug delivery, controlled release, and enhanced bioavailability, bioactivity, and stability. The nanoparticles used in fabricating or encapsulating natural products are considered as an appealing antibiofilm strategy since the nanoparticles enhance the activity of the natural products against biofilms of foodborne bacterial pathogens. Hence, this literature review is intended to provide a comprehensive analysis of the current methods in nanotechnology used for natural products delivery (biofabrication, encapsulation, and nanoemulsion) and also discuss the different promising strategies employed in the recent and past to enhance the inhibition and eradication of foodborne bacterial biofilms.

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Posted in Biofilm, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Research – Major Soilborne Pathogens of Field Processing Tomatoes and Management Strategies

Posted on January 24, 2023 by | Leave a comment

MDPI

Abstract

Globally, tomato is the second most cultivated vegetable crop next to potato, preferentially grown in temperate climates. Processing tomatoes are generally produced in field conditions, in which soilborne pathogens have serious impacts on tomato yield and quality by causing diseases of the tomato root system. Major processing tomato-producing countries have documented soilborne diseases caused by a variety of pathogens including bacteria, fungi, nematodes, and oomycetes, which are of economic importance and may threaten food security. Recent field surveys in the Australian processing tomato industry showed that plant growth and yield were significantly affected by soilborne pathogens, especially Fusarium oxysporum and Pythium species. Globally, different management methods have been used to control diseases such as the use of resistant tomato cultivars, the application of fungicides, and biological control. Among these methods, biocontrol has received increasing attention due to its high efficiency, target-specificity, sustainability and public acceptance. The application of biocontrol is a mix of different strategies, such as applying antagonistic microorganisms to the field, and using the beneficial metabolites synthesized by these microorganisms. This review provides a broad review of the major soilborne fungal/oomycete pathogens of the field processing tomato industry affecting major global producers, the traditional and biological management practices for the control of the pathogens, and the various strategies of the biological control for tomato soilborne diseases. The advantages and disadvantages of the management strategies are discussed, and highlighted is the importance of biological control in managing the diseases in field processing tomatoes under the pressure of global climate change.

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Posted in Food Pathogen, fungi, Fusarium Toxin, Mould/Mold, Moulds, Pathogen, pathogenic

Research – Recommendations and technical specifications for sustainable surveillance of zoonotic pathogens where wildlife is implicated

Posted on January 15, 2023 by | Leave a comment

EFSA

Abstract

A science‐based participatory process guided by EFSA identified 10 priority zoonotic pathogens for future One Health surveillance in Europe: highly pathogenic avian influenza, swine influenza, West Nile disease, tick‐borne‐encephalitis, echinococcosis, Crimean Congo Haemorrhagic Fever, hepatitis E, Lyme disease, Q‐fever, Rift Valley fever. The main aim of this report is to formulate recommendations and technical specifications for sustainable coordinated One health surveillance for early detection of these zoonotic pathogens where wildlife is implicated. For this purpose: (i) first, we reviewed the cornerstones of integrated wildlife monitoring that are applicable to zoonotic disease surveillance in wildlife under OH surveillance in the EU; (ii) we analysed the characteristics of the main wildlife groups and the selected pathogens relevant to surveillance aimed at early detection, and integrated with other health compartments; (iii) we proposed general recommendations for the first steps of sustainable wildlife zoonotic disease surveillance in the EU, and (iv) specific recommendations of surveillance aimed at risk based early detection of pathogens in the main wild species groups. We finally proposed (iv) a framework for integrating animal disease surveillance components (wildlife, domestic, environment) for early detection under OH approach.

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Posted in Food Pathogen, Pathogen, pathogenic, Zoonosis

Research – New role of small RNAs in Salmonella infections uncovered

Posted on January 9, 2023 by | Leave a comment

Science Daily

Salmonellaa

Salmonella are food-borne pathogens that infect millions of people a year. To do so, these bacteria depend on a complex network of genes and gene products that allow them to sense environmental conditions. In a new paper, researchers have investigated the role of small RNAs that help Salmonella express their virulence genes.

The bacteria infect humans by first invading the cells of the intestine using a needle-like structure, called a type 3 secretion system. This structure injects proteins directly into the cells, setting off a cascade of changes that cause inflammation, and ultimately cause diarrhea. The genes that encode this system, and other genes that are needed for invasion, are found on a region of DNA known as the Salmonella pathogenicity island 1.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic, Salmonella

Research – Molecular Targets for Foodborne Pathogenic Bacteria Detection

Posted on January 9, 2023 by | Leave a comment

MDPI

Abstract

The detection of foodborne pathogenic bacteria currently relies on their ability to grow on chemically defined liquid and solid media, which is the essence of the classical microbiological approach. Such procedures are time-consuming and the quality of the result is affected by the selectivity of the media employed. Several alternative strategies based on the detection of molecular markers have been proposed. These markers may be cell constituents, may reside on the cell envelope or may be specific metabolites. Each marker provides specific advantages and, at the same time, suffers from specific limitations. The food matrix and chemical composition, as well as the accompanying microbiota, may also severely compromise detection. The aim of the present review article is to present and critically discuss all available information regarding the molecular targets that have been employed as markers for the detection of foodborne pathogens. Their strengths and limitations, as well as the proposed alleviation strategies, are presented, with particular emphasis on their applicability in real food systems and the challenges that are yet to be effectively addressed.

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Posted in Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Microbiological Risk Assessment, Microbiology Investigations, Pathogen, pathogenic