Detection of Listeria monocytogenes in Brie cheese from France in Japan
Raw milk cheese contaminated with listeria from France in Germany
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Category Archives: Raw Milk
RASFF Alerts – Listeria monocytogenes – Brie Cheese – Raw Milk Cheese
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, Listeria, Listeria monocytogenes, RASFF, Raw Milk, raw milk cheese
Research – Norwegian raw cow`s milk, a potential source of zoonotic pathogens?
The worldwide emerging trend of eating “natural” foods, that has not been processed, also applies for beverages. According to Norwegian legislation, all milk must be pasteurized before commercial sale but drinking milk that has not been heat-treated, is gaining increasing popularity.
Scientist are warning against this trend and highlights the risk of contracting disease from milk-borne microorganisms. To examine potential risks associated with drinking unpasteurized milk in Norway, milk-and environmental samples were collected from dairy farms located in south-east of Norway. The samples were analyzed for the presence of specific zoonotic pathogens; Listeria monocytogenes, Campylobacter spp., and Shiga toxin-producing Escherichia coli(STEC).
Cattle are known to be healthy carriers of these pathogens, and Campylobacter spp. and STEC have a low infectious dose, meaning that infection can be established by ingesting a low number of bacterial cells. L. monocytogenes causes one of the most severe foodborne zoonotic diseases, listeriosis, that has a high fatality rate. All three pathogens have caused milk borne disease outbreaks all over the world, also in Norway. During this work, we observed that the prevalence of the three examined bacteria were high in the environment at the examined farms. In addition, 7% of the milk filters were contaminated by STEC, 13% by L. monocytogenes and 4% by Campylobacter spp. Four of the STEC isolates detected were eae-positive, which is associated with the capability to cause severe human disease. One of the eae-positive STEC isolates were collected from a milk filter, which strongly indicate that Norwegian raw milk may contain potential pathogenic STEC.
To further assess the possibilities of getting ill by STEC after consuming raw milk, we examined the growth of the four eae-positive STEC isolates in raw milk at different temperatures. All four isolates seemed to have ability to multiply in raw milk at8°C, and one isolate had significant growth after 72 hours. Incubation at 6°C seemed to reduce the number of bacteria during the first 24 hours before cell death stopped.
These findings highlight the importance of stable refrigerator temperatures, preferable <4°C,for storage of raw milk. The L. monocytogenes isolates collected during this study show genetic similarities to isolates collected from urban and rural environmental locations, but different clones were predominant in agricultural environments compared to clinical and food environments. However ,the results indicate that the same clone can persist in a farm over time, and that milk can be contaminated by L. monocytogenes clones present in farm environment.
Despite testing small volumes(25mL) of milk, we were able to isolate both STEC and Campylobacter spp. directly from raw milk. A proportion of 3% of the bulk tank milk and teat milk samples were contaminated by Campylobacter spp. and one STEC was isolated from bulk tank milk. L monocytogenes was not detected in bulk tank milk, nor in teat milk samples. The agricultural evolvement during the past decades have led to larger production units and new food safety challenges.
Dairy cattle production in Norway is in a current transition from tie-stall housing with conventional pipeline milking systems, to modern loose housing systems with robotic milking. The occurrence of the three pathogens in this project were higher in samples collected from farms with loose housing compared to those with tie-stall housing. Pasteurization of cow’s milk is a risk reducing procedure to protect consumers from microbial pathogens and in most EU countries, commercial distribution of unpasteurized milk is legally restricted. Together, the results presented in this thesis show that the animal housing may influence the level of pathogenic bacteria in the raw milk and that ingestion of Norwegian raw cow’s milk may expose consumers to pathogenic bacteria which can cause severe disease, especially in children, elderly and in persons with underlying diseases. The results also highlight the importance of storing raw milk at low temperatures between milking and consumption.
Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Raw Milk, STEC, STEC E.coli
Research – Raw food: health risks are often underestimated
A glass of raw milk for breakfast, a roll with raw ham in the lunch break and a homemade smoothie with frozen berries in the afternoon – raw or unheated food is a regular part of the population’s menu. This is shown by a current, representative survey by the Federal Institute for Risk Assessment ( BfR ). Raw animal and vegetable products should be consumed with caution. They can contain pathogenic germs such as salmonella, listeria and campylobacter and lead to foodborne infections. Small children, people with previous illnesses, the elderly and pregnant women are particularly at risk. “The health risks of raw foods are often underestimated,” says BfR-President Professor Dr. dr Andrew Hensel. “Heating protects. Diseases can be avoided with simple kitchen hygiene rules. Sensitive groups of people in particular should only eat raw animal food that has been sufficiently heated.”
To the BfR Consumer Monitor Special information brochure, raw foods:
- https://www.bfr.bund.de/cm/350/bfr-
Verbrauchermonitor-2023-spezial-rohe-lebensmittel.pdf (586.9 KB)
The particularly popular raw foods include raw sausage and raw ham, which are eaten several times a week by more than a third of those surveyed. At least one to three times a month, 73 percent of those surveyed eat raw meat and sausage products, followed by soft cheese made from raw milk (57 percent). Other foods eaten with the same frequency by around a third of those surveyed are raw meat (38 percent), cold-smoked fish (33 percent) and frozen berries (33 percent). While about one in five (21 percent) eats raw sweet dough with eggs at least once or three times a month, it is still one in eight (12 percent) when it comes to raw dough without eggs. 19 percent of respondents drink raw milk at least one to three times a month.
Every year around 100,000 diseases are reported in Germany that may have been caused by bacteria, viruses or parasites in food. The number of unreported cases is likely to be much higher. While salmonella, listeria and norovirus are known to the majority of the population, the knowledge about other food-related pathogens is less good. Particularly surprising: Although campylobacteriosis has been the most frequently reported bacterial food-borne illness in Germany and Europe for years, only just under a quarter (23 percent) of people know the causative pathogen Campylobacter . The same applies to the abbreviations STEC, EHEC and VTEC for particularly dangerous Escherichia coli-Bacteria (27 percent). The pathogens mentioned can lurk in a large number of raw foods: salmonella and campylobacter in poultry, chicken eggs and raw meat and sausage products, listeria in cold-smoked fish products and raw milk cheese or noroviruses in raw oysters and frozen berries as well as STEC in flour.
The perception of the health risk sometimes differs greatly between different raw or unheated foods. The majority of respondents see a medium to (very) high health risk in particular with raw fish and raw seafood, raw meat, raw eggs and raw sweet dough with eggs. Frozen berries, on the other hand, are perceived as the least risky. Other foods that the majority of those surveyed also associate with a (very) low health risk are soft cheese made from raw milk, cold-smoked fish, raw sausage and raw ham, as well as raw dough without eggs.
In order to protect yourself from foodborne infections, it is important to observe the rules of kitchen hygiene so that pathogens do not spread from raw foods to others. Small children, pregnant women and people with a weakened immune system should only eat raw food from animals if they have been sufficiently heated beforehand.
Via the BfR consumer monitor
Whether antibiotic resistance, microplastics, salmonella or aluminum in food – which health risks are known to the population and what worries them? The BfR Consumer Monitor, a representative population survey that has been carried out regularly since 2014, provides answers to these and other questions . To this end, around 1,000 people living in private households in Germany are being interviewed by telephone on behalf of the BfR . In addition, the BfR conducts representative surveys on individual topics that are of particular current interest, such as tattoos, e-cigarettes, superfoods or additives in food.
Posted in Campylobacter, Decontamination Microbial, food bourne outbreak, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Listeria, Listeria monocytogenes, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Raw Milk, raw milk cheese, Raw Milk Cream, Salmonella
RASFF Alerts – STEC E.coli – Fresh Tarragon – American Fillet – Goat Cheese
STEC STX 1 and eae, E coli in tarragon fresh from Israel in the Netherlands and Poland
STEC in fillet american from Belgium in the Netherlands
Detection of shigatoxin producing E. coli in goat cheese from France in Belgium
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, RASFF, Raw Milk, raw milk cheese, STEC, STEC E.coli
France – FRESH GOAT CHEESE – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name CHEVENET
- Model names or references CHURNS
- Identification of products
GTIN Batch Date 3503961017027 052 Date of minimum durability 03/21/2023 3503961017027 052 Date of minimum durability 03/28/2023 - Packaging plastic tray or bare product in traditional network
- Marketing start/end date From 02/21/2023 to 03/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-71-235-001-CE
- Further information Fresh goat cheese made from raw milk
- Geographic area of sale Departments: COTE-D’OR (21), RHONE (69), SAONE-ET-LOIRE (71)
- Distributors List attached
- List of points of sale List_of_distributors_BARATTES_FRAICHES.pdf
Practical information regarding the recall
- Reason for recall Recall information for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, STEC, STEC E.coli
France – DRY GOAT CHEESE – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name CHEVRIER des CRAYS – CHEVRIGNY
- Model names or references Maconnais
- Identification of products
GTIN Batch Date 3503962313005 061 Date of minimum durability 04/17/2023 3503960021506 062 Date of minimum durability 04/24/2023 3503961324156 067 Date of minimum durability 04/24/2023 3503962316082 062 Date of minimum durability 04/17/2023 3503962322427 061 Date of minimum durability 04/17/2023 3503963156007 061 Date of minimum durability 04/17/2023 - Packaging wooden tray
- Marketing start/end date From 03/03/2023 to 10/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health markFR-71-235-001-CE
- Further information Mâconnais goat cheese
- Geographic area of sale Regions: Auvergne-Rhône-Alpes, , Burgundy-Franche-Comté, , Centre-Val de Loire, , Grand-Est, , Hauts-de-France, , Île-de-France, , New-Aquitaine, , Occitanie, , Provence-Alpes-Côte d’Azur
- Distributors Attached List
- List of points of sale List_of_Maconnais_distributors.pdf
Practical information regarding the recall
- Reason for recall Recall for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, STEC, STEC E.coli
France – DRY GOAT CHEESE – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name CHEVENET
- Model names or references Churns
- Identification of products
GTIN Batch Date 3503962014100 067 Date of minimum durability 04/24/2023 3503962014209 066 Date of minimum durability 04/24/2023 3503963014109 082 Date of minimum durability 08/05/2023 - Packaging wooden box
- Marketing start/end date From 08/03/2023 to 24/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-71-235-001-CE
- Further information Dry goat cheese
- Geographic area of sale Lyon 69 – Beaune 21
- Distributors List attached
- List of points of sale List_churns_2_and_3_230403.pdf
Practical information regarding the recall
- Reason for recall Recall for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, Raw Milk Cream, STEC, STEC E.coli
France – DRY GOAT CHEESE – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name CHEVRIGNY CHEVENET
- Model names or references Churns Mini Churns
- Identification of products
GTIN Batch Date 3503963014208 087 Date of minimum durability 05/15/2023 3503965270008 065 Date of minimum durability 04/24/2023 - Packaging plastic tray
- Marketing start/end date From 06/03/2023 to 29/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-71-235-001-CE
- Further information Dry goat cheese
- Geographic area of sale Regions: Auvergne-Rhône-Alpes, , Burgundy-Franche-Comté, , Grand-Est, , New-Aquitaine, , Occitanie, , Provence-Alpes-Côte d’azur
- Distributors List attached
- List of points of sale List_of_Distributors_Mini_Barattes.pdf
Practical information regarding the recall
- Reason for recall Recall for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, STEC, STEC E.coli
France – FRESH GOAT CHEESE – STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name GOATHERD OF CRAYS
- Model names or references Fresh Satonnay Lemon Satonnay
- Identification of products
GTIN Batch Date 3503961912100 051 Date of minimum durability 03/21/2023 3503965468009 052 Date of minimum durability 03/21/2023 3503961615063 052 Date of minimum durability 03/21/2023 - Packaging plastic tray or bare product in traditional network
- Marketing start/end date From 02/20/2023 to 02/22/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-71-235-001-CE
- Further information Fresh goat cheese
- Geographic area of sale Regions: Burgundy-Franche-Comté, Brittany, Centre-Val de Loire, Hauts-de-France, Île-de-France, Normandy, Pays-de-la-Loire
- Distributors List attached
- List of points of saleList_of_SATONNAY_distributors.pdf
Practical information regarding the recall
- Reason for recall Recall information for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, STEC, STEC E.coli
France – FRESH GOAT CHEESE -STEC E.coli
Identification information of the recalled product
- Product category Feed
- Product subcategory Milk and dairy products
- Product brand name CHEVENET
- Model names or references mini CHURNS
- Identification of products
GTIN Batch Date 3503960012207 062 Use-by date 04/04/2023 - Packaging plastic tray or bare product in traditional network
- Marketing start/end date From 02/21/2023 to 03/03/2023
- Storage temperature Product to be stored in the refrigerator
- Health mark FR-71-235-001-CE
- Further information Fresh goat cheese made from raw milk
- Geographic area of sale Regions: Ile-de-France
- Distributors Wholesaler DOMAFRAIS
Practical information regarding the recall
- Reason for recall Recall information for health reasons
- Risks incurred by the consumer Toxigenic Shiga Escherichia coli (STEC)
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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Raw Milk, raw milk cheese, STEC, STEC E.coli
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