The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend.
Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that grow in warm waters and can cause human illness, are known to be carried by oysters, especially in summer months.
There is further information at the link above.
Posted in Bacteria, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Hygiene, Microbiology, Pathogen, Research, Vibrio, Vibrio parahaemolyticus, Vibrio vulnificans, Water
Tagged climate, nature, science, washington state department, washington state department of health
Norovirus, which has epidemiological characteristics that promote a high rate of infectivity and transmission, remains one of the most common causes of childhood gastroenteritis. A new technical report from ECDC provides guidance on steps that can be taken to better prevent and control outbreaks.
The Prevention of Norovirus Infection in Schools and Childcare Facilities report offers guidance to EU Member States regarding the efficacy of different ways to manage the spread of the virus. It also reviews findings related to the prevention and control of outbreaks of gastroenteritis in schools and childcare facilities.
Much of the guidance has been synthesised from numerous other international guideline documents, which have been formed by expert consensus. There is limited primary research on the efficacy of interventions for the prevention and control of norovirus.
Primary prevention measures include effective hand hygiene, frequent cleaning of childcare environments, especially toilet facilities, and adherence to robust food hygiene standards. The effectiveness of each measure is discussed more fully in the report.
This technical report was open to public consultation between 12 July and 31 August 2012. The responses to the consultation were taken into account and the report revised accordingly.
Fresh vegetables may be contaminated by pathogens in different ways after harvest. Pathogenic microorganisms associated with fresh vegetables can cause severe outbreaks of foodborne disease. We discuss here the results of microbiological analysis of carrot samples, as well as of washing, processing, and wastewater samples. Washed, unpeeled carrots generally contained the highest aerobic plate counts (mean, 5.5 log CFU/g). Escherichia coli was not detected in any carrot or water sample examined. The amounts of coliform bacteria and enterobacteria were higher in carrot samples taken from the first steps in the processing line than in samples taken in later phases of the process. Yersinia pseudotuberculosis was not detected in any of the samples by the cultivation method; however, nonpathogenic Yersinia enterocolitica was detected from most carrot samples and almost all washing water and wastewater samples but only from 2 of 10 process water samples. Using a more-sensitive real-time PCR method, pathogenic Y. enterocolitica was found from several carrot samples, and when these positive samples were cultivated, no pathogenic Y. enterocolitica strains were detected.
Posted in Bacteria, E.coli, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Technology, Food Testing, Hygiene, Microbiology, Pathogen, Research, Yersinia
Tagged coliform bacteria, cultivation method, escherichia coli, pathogenic microorganisms, wastewater samples, water and wastewater
The 750 feet of developed beachfront at Rhode Island’s Spring Lake is scattered with volleyball courts, paddle boats, canoes, food concessions and an entertainment arcade. That beach, located in Burrillville, did not host the crowd of 2,000 that usually attend its Fourth of July festivities. Instead, days earlier, 92 people who entered the water at Spring Lake left sickened by Shigella bacteria.
The Shigella outbreak sent 16 people to area hospitals and by Sunday forced state officials to close the lake to swimmers. Shigella causes gastrointestinal symptoms, but the illnesses are usually not severe.
An analysis of the cost-effectiveness of interventions to control Campylobacter in the New Zealand poultry supply examined a series of interventions. Effectiveness was evaluated in terms of reduced health burden measured by disability-adjusted life years (DALYs). Costs of implementation were estimated from the value of cost elements, determined by discussions with industry. Benefits were estimated by changing the inputs to a poultry food chain quantitative risk model. Proportional reductions in the number of predicted Campylobacter infections were converted into reductions in the burden of disease measured in DALYs. Cost-effectiveness ratios were calculated for each intervention, as cost per DALY reduction and the ratios compared. The results suggest that the most cost-effective interventions (lowest ratios) are at the primary processing stage. Potential phage-based controls in broiler houses were also highly cost-effective. This study is limited by the ability to quantify costs of implementation and assumptions required to estimate health benefits, but it supports the implementation of interventions at the primary processing stage as providing the greatest quantum of benefit and lowest cost-effectiveness ratios.
Listeria monocytogenes isn’t one of the most common causes of food poisoning, but it is one of the most deadly. Some segments of the population are at special risk. About 90 percent of people who develop Listeria infections fall into three groups, pregnant women, seniors and those with weakened immune systems.
Paul’s story is featured on the Centers for Disease Control and Prevention’s (CDC’S) website. Paul was a World War II veteran who had received two Purple Hearts. At 92, he was active and in good health when he got listeriosis from eating tainted cantaloupe in September 2011. He died three months later, leaving behind his wife Rosellen of 68 years, five children, nine grandchildren, and 10 great grandchildren.
Human infective noroviruses (NoVs) are a worldwide leading cause of foodborne illness and are frequently spread via infected food handlers preparing and manipulating food products such as deli sandwiches. The objective of the current study was to determine the efficiencies whereby NoV could be transferred between surfaces associated with the preparation of manually prepared foods such as deli sandwiches. Nonfood surfaces included gloves and stainless steel discs, and boiled ham, lettuce, and a sandwich bun were the ingredients of the deli sandwich. Both NoV GII.4 and the murine NoV 1 (MNV-1, a cultivable human NoV surrogate) were included in the presented study. Transfer of NoV GII.4 and MNV-1 between surfaces was performed by pressing an inoculated donor surface against an acceptor surface. To evaluate the effect of subsequent contact, donor surfaces were pressed a second time to an identical acceptor surface. Subsequently, NoV GII.4 and MNV-1 were detected using real-time reverse transcription PCR assays and plaque assays, respectively. Transfer of both viruses from gloves to stainless steel was inefficient, and virus transfer from food products to stainless steel occurred with more variability for NoV GII.4 than for MNV-1. Virus transfer from the stainless steel discs to the gloves was substantially more efficient than from the gloves to the stainless steel. NoV GII.4 and MNV-1 transfer from food products to the gloves occurred with varying efficiencies, although this variation was more evident for NoV GII.4. The MNV-1 inoculum was significantly less efficiently transferred to the acceptor surface at the second contact, which was not the case for NoV GII.4. The obtained transfer efficiency data may provide insights into the transfer of NoV during preparation of foods and can be included in risk assessment models describing the transmission of NoVs in this context.
Human noroviruses (HuNoVs) are the most common cause of acute viral gastroenteritis worldwide and are a leading cause of foodborne disease. Their environmental persistence and purported resistance to disinfection undoubtedly contribute to their success as foodborne disease agents. The purpose of this study was to compare the efficacy of three commonly used disinfectant active ingredients against representative HuNoV strains and cultivable surrogates. Ethanol (50, 70, and 90%), sodium hypochlorite (5, 75, 250, 500, and 1,000 ppm), and a quaternary ammonium compound blend (at 0.1×, 1.0×, and 10× concentrations) were evaluated against two norovirus (NoV) genogroup II strains (GII.2 and GII.4) and two surrogates (feline calicivirus [FCV] and murine norovirus [MNV-1]). Virucidal suspension assays (30-s exposure) were conducted in accordance with ASTM International standard E-1052. Virus inactivation was quantified using reverse transcription quantitative PCR targeting the ORFI-ORFII junction (HuNoV), the RNA polymerase region (MNV-1), or the ORFI region (FCV); infectivity assays were also performed for MNV-1 and FCV. The two HuNoV strains and FCV were relatively resistant to ethanol (<0.5 log inactivation) irrespective of concentration, but MNV-1 was much more susceptible (log inactivation, ∼2.0 log at higher ethanol concentrations). Both HuNoV strains were more resistant to hypochlorite than were either of the animal surrogates, with the human strains requiring ≥500 ppm of hypochlorite to achieve statistically significant reduction (≥3.0 log) in virus concentration. All four viruses were resistant to inactivation (<0.5-log reduction) using the quaternary ammonium compound formulation at all concentrations tested. This study is novel in that it clearly demonstrates the relative ineffectiveness of common active disinfectant ingredients against HuNoV and highlights the fact that the cultivable surrogates do not always mimic HuNoV strains.
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Testing, Food Virus, Foodborne Illness, Hand Washing, Hygiene, Laboratory, Methods, Microbiology, Norovirus, Pathogen, Virus
Tagged acute viral gastroenteritis, reverse transcription pcr, risk assessment models, science
Island Salads Coleslaw
Product identification (batch/date codes)
Use by date: 20 July 2013 Pack size: 200g and 400g
Listeria monocytogenes, a food-poisoning bacteria, has been found in a batch of Island Salads Coleslaw following sampling by Craigavon Borough Council. Listeria monocytogenes can cause illness in certain groups of people, such as pregnant women, unborn and newborn babies, and anyone with reduced immunity, particularly the over-60s.
Action taken by the company
Advice to consumers
If you have purchased the above product, please do not consume it but return to your nearest store for a full refund.
Posted in Bacteria, Eurofins Laboratories, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Safety Alert, Food Standards Agency, Food Testing, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall
Tagged craigavon borough council, food, listeria monocytogenes, nearest store, newborn babies, restaurants
Almost 600 Sick from Hepatitis A in Frozen Berries in 3 outbreaks in the USA, Northern Italy and Northern Europe
As the case count for Hepatitis A linked to Townsend Farms Organic Antioxidant Blend reaches 140, outbreaks in Northern Italy and Northern Europe have sickened 352 and 103 respectively. All linked to frozen mixed berries.
Posted in Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Foodborne Illness, Hepatitis A, Laboratory, Microbiology, outbreak, Pathogen
Tagged antioxidant blend, case count, food safety news, frozen berries, northern europe, northern italy
RASFF -Salmonella Minnesota (presence /25g) in frozen chicken meat (Gallus gallus) from Brazil in Spain
RASFF -Shigatoxin-producing Escherichia coli (E. coli VT2 and EAE positive) in frozen deer meat from Austria in Italy
RASFF – Shigatoxin-producing Escherichia coli (VT2, EAE positive) in frozen deer meat from Austria in Italy
RASFF – Norovirus (G I) in oysters from France in Italy
RASFF – Ochratoxin A (111.65 µg/kg – ppb) in raisins from South Africa in Poland
RASFF – Aflatoxins (B1 = 5.9 µg/kg – ppb) in groundnuts from China in the Netherlands
Posted in Aflatoxin, Bacteria, E.coli, EHEC, Eurofins Laboratories, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Food Virus, Hygiene, Microbiology, Mycotoxin, Norovirus, outbreak, Pathogen, RASFF, Recall, STEC
Tagged aflatoxins, deer meat, frozen chicken
FoodWorld 