Category Archives: pathogenic

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

Research – Foodborne Parasites and Their Complex Life Cycles Challenging Food Safety in Different Food Chains

Posted on January 8, 2023 by | Leave a comment

MDPI

Abstract

Zoonotic foodborne parasites often represent complex, multi host life cycles with parasite stages in the hosts, but also in the environment. This manuscript aims to provide an overview of important zoonotic foodborne parasites, with a focus on the different food chains in which parasite stages may occur. We have chosen some examples of meat-borne parasites occurring in livestock (Taenia spp., Trichinella spp. and Toxoplasma gondii), as well as Fasciola spp., an example of a zoonotic parasite of livestock, but transmitted to humans via contaminated vegetables or water, covering the ‘farm to fork’ food chain; and meat-borne parasites occurring in wildlife (Trichinella spp., Toxoplasma gondii), covering the ‘forest to fork’ food chain. Moreover, fish-borne parasites (Clonorchis spp., Opisthorchis spp. and Anisakidae) covering the ‘pond/ocean/freshwater to fork’ food chain are reviewed. The increased popularity of consumption of raw and ready-to-eat meat, fish and vegetables may pose a risk for consumers, since most post-harvest processing measures do not always guarantee the complete removal of parasite stages or their effective inactivation. We also highlight the impact of increasing contact between wildlife, livestock and humans on food safety. Risk based approaches, and diagnostics and control/prevention tackled from an integrated, multipathogen and multidisciplinary point of view should be considered as well.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, 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, Toxoplasma gondii, Toxoplasmosis, Zoonosis

Research – Campylobacter contamination in broiler meat

Posted on January 6, 2023 by | Leave a comment

Poultry World

Campylobacter in broiler meat is one of the leading foodborne pathogens associated with health risks and negative economic impacts worldwide. Campylobacter has several adaptive responses throughout the broiler production chain. Thus, it survives from broiler farm to slaughterhouse and processing plant.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, 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, Retailer Campylobacter Survey

Pakistan- LOOSE MILK SALE TO BE BANNED IN PUNJAB – Aflatoxin

Posted on January 5, 2023 by | Leave a comment

Ary News

LAHORE: Punjab Food Authority (PFA) has decided to ban sale of loose milk in Lahore and then implement the decision gradually across the province, sources told ARY News on Tuesday.

According to sources, the PFA has decided to impose a ban on the sale of loose milk citing a number of reasons including presence of aflatoxin (a cancer-causing chemical) and lack of  pasteurization (heating to a specified temperature and time to kill pathogens that may be found in the raw milk) recommended for sale of milk.

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Posted in Aflatoxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, Food Testing, Pathogen, pathogenic

Research – Bacterial pathogens and climate change

Posted on December 31, 2022 by | Leave a comment

The Lancet

Read the full article at the link above

A systematic analysis of the literature showed that 58% of infectious diseases in humans have been aggravated at some point by climatic hazards, such as changes in temperatures and water and food availability.

The leading pathogens responsible (eg, S aureus, E coli, K pneumoniae, S pneumoniae, and non-typhoidal Salmonella) have all been found to have climate-dependent reactions, causing an increase in their diffusion and even resistance to treatment.

 For example, sharp temperature decreases have been associated with an increased incidence of pneumonia, and increased morbidity in cold and humid weather.

 

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

Research – Listeria monocytogenes—How This Pathogen Uses Its Virulence Mechanisms to Infect the Hosts

Posted on December 31, 2022 by | Leave a comment

MDPI

Abstract

Listeriosis is a serious food-borne illness, especially in susceptible populations, including children, pregnant women, and elderlies. The disease can occur in two forms: non-invasive febrile gastroenteritis and severe invasive listeriosis with septicemia, meningoencephalitis, perinatal infections, and abortion. Expression of each symptom depends on various bacterial virulence factors, immunological status of the infected person, and the number of ingested bacteria. Internalins, mainly InlA and InlB, invasins (invasin A, LAP), and other surface adhesion proteins (InlP1, InlP4) are responsible for epithelial cell binding, whereas internalin C (InlC) and actin assembly-inducing protein (ActA) are involved in cell-to-cell bacterial spread. L. monocytogenes is able to disseminate through the blood and invade diverse host organs. In persons with impaired immunity, the elderly, and pregnant women, the pathogen can also cross the blood–brain and placental barriers, which results in the invasion of the central nervous system and fetus infection, respectively. The aim of this comprehensive review is to summarize the current knowledge on the epidemiology of listeriosis and L. monocytogenes virulence mechanisms that are involved in host infection, with a special focus on their molecular and cellular aspects. We believe that all this information is crucial for a better understanding of the pathogenesis of L. monocytogenes infection.

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

Research – Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

Posted on December 28, 2022 by | Leave a comment

MDPI

Abstract

Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.

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Posted in Antimicrobials, Bacteriocin, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Gram Negative Bacteria, Gram Positive, LAB, lactic acid bacteria, Lactobacillus, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Research – Zoonotic diseases and foodborne outbreaks on the rise, but still below pre-pandemic levels

Posted on December 13, 2022 by | Leave a comment

EFSA

In 2021 there was an overall increase in reported cases of zoonotic diseases and foodborne outbreaks compared to the previous year, but levels are still well below those of the pre-pandemic years, reveals the latest annual EU One Health zoonosis report released by EFSA and ECDC.

The general drop compared to pre-pandemic years in reported cases and outbreaks is probably linked to COVID-19 control measures, which were still in place in 2021. Among the few exceptions are the number of cases for yersiniosis and those of foodborne listeriosis outbreaks, which exceeded pre-pandemic levels.

Most foodborne outbreaks (773) were caused by Salmonella, which accounted for 19.3% of the total. Foodborne outbreaks differ from overall reported disease cases in that they are events in which at least two people contract the same illness from the same contaminated food. The most common sources of salmonellosis outbreaks were eggs, egg products, and “mixed foods”, which are meals composed of various ingredients.

The number of outbreaks caused by Listeria monocytogenes (23) was the highest ever reported. This might be linked to the increased use of whole genome sequencing techniques, which allow scientists to better detect and define outbreaks.

The report also covers overall reported zoonotic disease cases, which are not necessarily linked to outbreaks. Campylobacteriosis remains the most frequently reported zoonosis, with the number of reported cases increasing to 127,840 compared to 120,946 in 2020. Meat from chicken and turkeys was the most common source. Salmonellosis was the second most reported zoonotic disease, affecting 60,050 people compared to 52,702 in 2020. The next commonly reported diseases were yersiniosis (6,789 cases), infections caused by Shigatoxin-producing E. coli (6,084 cases), and listeriosis (2,183 cases).

The report also includes data on Mycobacterium bovis/caprae,Brucella, Trichinella, Echinococcus, Toxoplasma gondii, rabies, Q fever, West Nile virus infections and tularaemia.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, ECDC, food bourne outbreak, Food Pathogen, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, outbreak, Pathogen, pathogenic, Salmonella, STEC, STEC E.coli, Whole Genomic Sequencing

Shannon Illingworth Explains Why Lettuce and Spinach Keeps Getting Contaminated With E. Coli

Posted on December 10, 2022 by | Leave a comment

yahoo finance

The Centers for Disease Control (CDC) reports that  each year in the United States, 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.

“Those numbers are staggering and unacceptable,” says Shannon Illingworth, founder of “Know the Grow.”

Illingworth is spreading the word that our nation’s food system is in crisis, and it’s time for people to understand where and how their food was grown.

“That lettuce on your plate may have come from thousands of miles away, picked way ahead of its peak flavor and nutritional value, and may have been exposed to pathogens in dozens of ways during its voyage from seedling to your table,” he said.

According to the CDC, “Germs can contaminate leafy greens at many points before they reach your plate. For example, germs from animal poop can get in irrigation water or fields where vegetables grow. Germs can also get on leafy greens in packing and processing facilities, in trucks used for shipping, from the unwashed hands of food handlers, and in the kitchen.”

Read more at the link above.

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Posted in Decontamination Microbial, food death, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning Death, Foodborne Illness, Foodborne Illness Death, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic

Research – Pathogens found on half of the food-safety gloves

Posted on December 9, 2022 by | Leave a comment

Food Safety News

Steve Ardagh, chief executive officer for Eagle Protect, is known as “The Glove Guy.” Food Safety News met him at the International Association for Food Protection’s 2021 trade show. It was then we learned about his multi-year microbial analysis of potential pathogenic glove contamination.

Eagle Protect, which started out in New Zealand before moving to California, is now out with the results of that five-year study revealing the widespread risk of contamination in the disposable glove industry. In collaboration with the B. Michaels Group, the findings were presented at the 2022 International Association for Food Protection (IAFP) annual meeting,

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Safety, Food Safety Alert, Food Safety Management, food safety training, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Pathogen, pathogenic