RASFF – Mould in German Hazlenuts
RASFF – Enterobacteria in German dried bovine meat
RASFF – Salmonella Montivideo in Netherlands lamb meal.
RASFF – Histamine in frozen Indonesian tuna,
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Category Archives: Pathogen
RASFF Reports –
Posted in Bacteria, Enterobacteriaceae, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Poisoning, Food Safety, Food Safety Alert, Food Technology, Food Testing, Foodborne Illness, Histamine, Microbiology, Moulds, Pathogen, RASFF, Recall, Salmonella
Tagged enterobacteria, histamine, lamb meal, montivideo
Canadian Recalls – Listeria- Salads and Onions
The Canadian Food Inspection Agency (CFIA) and Sobeys Inc. are warning the public not to consume Compliments brand salads and prepared foods described below because they may be contaminated with Listeria monocytogenes.
The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Gills Onions brand Fresh Diced Red Onions described below because the product may be contaminated with Listeria monocytogenes.
The affected product, Gills Onions brand Fresh Diced Red Onions, Product of U.S.A., is sold in 198 g packages, bearing UPC 6 43550 00045 0, Best Before date 05/17/12, and lot code 51RDA1A2119. This product is known to be distributed in Ontario and may have been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
US Papaya Recall – Salmonella
Caribe Produce LTD Co. of McAllen, TX, is recalling 286 cases of Papaya Maradol, Caribeña Brand papayas packed in 35 lb. cartons marked with the brand “ Caribeña “ and “ Product of Mexico” stamped on the side.
These papayas have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled Papaya Maradol, Caribeña Brand cases were distributed in the Bronx, New York in wholesale stores and through retail stores from May 14th, 2012 to May 17th, 2012.
No illnesses have been reported to date in connection with this problem.
The potential for contamination was noted after routine testing by the company revealed the presence of Salmonella in the product.
FSA – Move Away from Animal Testing for PSP
The Food Standards Agency’s shellfish monitoring programme has successfully completed a move away from tests using mice for the detection of paralytic shellfish poisoning (PSP) and lipophilic toxins in commercially harvested shellfish.
The phasing out of animal testing in the shellfish monitoring programme has been a long-term goal of the FSA. Without an approved alternative method available, tests on mice had previously been the most suitable way of detecting toxins in shellfish. However, the FSA and Cefas (Centre for Environment, Fisheries, and Aquaculture Science) have spent a number of years developing alternative testing methods that do not rely on mice.
Andrew Wadge, Chief Scientist at the Food Standards Agency, said: ‘This is a significant milestone in meeting the UK’s commitment to reduce the burden of animal testing and has been achieved after years of FSA-funded research.
‘PSP and lipophilic toxins can cause severe illness if people consume them, so it is important that our shellfish monitoring programme is as effective as possible at detecting them. In order to meet our commitment, we have had to ensure suitable alternative methods are introduced in all our statutory biotoxin testing.
Research Papers – Raw Milk Cheese Microbiology, Salmonella PCR, Hydrogen Peroxide – Listeria
Science Direct – Microbiology of Raw Milk Cheese
Cheese may be manufactured in the United States using raw milk, provided the cheese is aged for at least 60 days at temperatures not less than 35 °F (1.7 °C). There is now increased concern among regulators regarding the safety of raw milk cheese due to the potential ability of foodborne pathogens to survive the manufacturing and aging processes. In this study, 41 raw milk cheeses were obtained from retail specialty shops, farmers’ markets, and on-line sources. The cheeses were then analysed for the presence of Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, Staphylococcus aureus, and Campylobacter. Aerobic plate counts (APC), coliform and yeast/mould counts were also performed. The results revealed that none of the enteric pathogens were detected in any of the samples tested. Five samples contained coliforms; two of those contained E. coli at less than 102 cfu/g. Three other cheese samples contained S. aureus. The APC and yeast-mould counts were within expected ranges. Based on the results obtained from these 41 raw milk cheeses, the 60-day aging rule for unpasteurized milk cheeses appears adequate for producing microbiologically safe products.
Science Direct – Salmonella Serotyping PCR 
The most commonly used method for serotyping Salmonella spp. is based on the Kaufmann–White scheme, and is composed of serological reactions using antibodies to LPS agglutinins. The multiplex PCR used in this investigation was established by Kim et al. to serotype the 30 most common clinical Salmonella serotypes, as determined by CDC. The PCR assay consists of two five-plex reactions and a single two-plex PCR reaction, based on six genetic loci from Salmonella enterica serotype Typhimurium and four loci from S. enterica serotype Typhi. In this investigation, we further evaluated the method for serotyping Salmonella spp. using a reference collection, environmental samples collected from a Mid-Atlantic region tomato farm study, four food matrices spiked with different Salmonella serotypes and a proficiency test. The PCR assay was first evaluated using DNA isolated from pure cultures of isolates obtained from various clinical and environmental samples, and then DNA isolated from broth cultures of food matrices of “Red round” and Roma tomatoes, Romaine lettuce, green onions and Serrano peppers spiked with serotypes Newport, Typhimurium, Javiana and Saintpaul, respectively. The results showed that the PCR assay correctly serotyped Salmonella spp. from the clinical, environmental, spiked food matrices, and proficiency test samples. These findings are significant because the PCR assay was successful in the identification of Salmonella in the spiked samples in a broth culture containing other non-salmonella organism. This method may be a useful resource for the food safety community.
Science Direct – Hydrogen Peroxide – Listeria 
The impact of sodium hypochlorite and hydrogen peroxide (H2O2 at 1 and 5%) solutions on Listeria innocua in red bell peppers, total mesophiles in strawberries and total coliforms in watercress was studied. Quality attributes such as colour, firmness and pH were studied for all products; total anthocyanins content was determined for strawberries. Sensorial analyses were also carried out for all products. Results showed that H2O2 (5%) provided the highest reductions of microbial loads. Besides H2O2 (1%) had a lower impact, it was more effective than water-washings. Sodium hypochlorite solutions lead to microbial reductions comparable to water risings. In terms of quality, H2O2 (5%) was the solution with higher negative impact on products’ colour. For strawberries, such colour alterations were also detected by sensorial analyses. The anthocyanins content decreased significantly. Overall it was found that H2O2 (1%) was a good sanitizer solution, since microbial reduction was attained while quality factors did not suffer considerable alterations.
E.coli HUS Syndrome
These are 10 things you should know if your child has an E. coli infection or has been diagnosed with HUS:
- When your child is diagnosed with E. coli and/or HUS, you should contact your local health department immediately because additional testing needs to be done to determine if your child’s case of E. coli-HUS is part of an outbreak of illnesses. This is important because you may be able to provide information to health officials that helps them find the source of the outbreak.
- You should not throw away food you have that you suspect is the source of your child’s E. coli infection. The food may need to be tested for the presence of E. colibacteria and may be the “smoking gun” that determines the source of the outbreak.
- The food eaten immediately before onset of illness is generally not the cause of the illnessbecause the incubation period for E. coli is from 3 to 10 days.
- Because of the long incubation period, finding the source of an outbreak of E. coli-HUS can be difficult.During that time, the contaminated food responsible for the illnesses may have been eaten or thrown out. Even if a specific food source is not found, the outbreak investigation may lead to a legally responsible party, such as a restaurant.
- Quickly finding the source of an E. coli-HUS outbreak can help prevent additional illnesses.
- The CDC recommends that antibiotics not be used for E. coli infectionsbecause these medications increase the risk of developing HUS. You should make sure your doctor is aware of this.
- Medical research and better understanding of HUS by medical professionals has improved care for HUS patients, lowering the mortality rate. Even if your child is extremely ill, he or she will most likely survive.
- HUS may result in major long-term complications, including chronic renal failure, neurologic dysfunction, and hypertension.
- Even if your child appears to have recovered, he or she is at greater risk of developing kidney problems in the future, including renal failure, and may need a kidney transplant.
It should be noted that a closely related illness, thrombotic thrombocytopenic purpura (TTP), is also caused by infection with Shiga-toxin producing E. coli (generally E. coli O157). In adults, the diagnosis for E. coli victims with kidney failure is often TTP-HUS and often involves neurological problems, including stroke, that result in permanent brain damage.
EFSA – Scientific Opinion – Food Safety Risk Management of Composite Foods
This Opinion reviews the factors that affect microbial survival and growth in composite products, and in foods in general. It concludes that the main factors to be considered are: water activity, pH, temperature and duration of storage, processing, and intensity and duration of other non-thermal physical processes applied. Prevalence and concentration of the pathogens in food are important to determine the risk for consumers. The opinion presents a review of the quantitative microbiology models and databases that can be used to provide quantitative estimations of the impact of the above factors on the survival and growth of the main bacterial pathogens. In composite products, migration and diffusion of moisture and substances among the ingredients may change their physico-chemical parameters, particularly at the interfaces. Therefore, the assessment of the risk posed by composite products needs to consider the combinations of parameters most permissive to survival and growth of pathogens. Two complementary approaches are proposed for the identification and profiling of microbiological hazards in different specific composite products. The first one is based on past outbreaks and prevalence of hazards in the products and leads to the conclusion that the most frequent hazard-composite product combinations are Salmonella in cakes and bakery products. The second one consists in decision tools based on the impact on the pathogens of food composition and food processing. Categorisation of the risk for composite products requires information on their composition, processing and further handling, which can largely differ for foods belonging to the same category. Further conditions may influence the risk and should be verified, i.e. hygienic conditions during preparation of the composite products and their ingredients, shelf-life conditions, and reliability of cooking by consumers to inactivate pathogens. The decision tools developed apply to all composite products considered by the mandate, as well as to all other foods.
Scotland – Four Hospital Deaths – Norovirus
Four patients being treated for diarrhoea and vomiting at a hospital in the west of Scotland have died.
Two people suffering from the norovirus stomach bug died just before the weekend at the Royal Alexandra Hospital in Paisley.
NHS Greater Glasgow and Clyde said there had now been another two deaths. The deaths were caused by underlying medical conditions.
Strict infection control measures have been put in place.
Eight wards at the hospital are not admitting new patients because of the bug.
US – Oyster Norovirus Outbreak – Area 23
Area 23, a shellfish harvesting zone off the Louisiana coast roughly equal in size to the city of New Orleans, was closed this week after health officials linked a norovirus outbreak to its oysters.
An investigation into the outbreak that sickened 14 people who ate oysters at a Louisiana restaurant determined that the oysters were tainted before they arrived at the restaurant. Health officials issued a recall of the oysters and the temporary closure of Area 23.
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