Gov france
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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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Listeria, Listeria France, Listeria monocytogenes, Raw Milk, raw milk cheese, Raw Milk Cream
Public health officials in an Australian state have warned people about a rise in Listeria infections.
New South Wales (NSW) Health is reminding people who are immunocompromised, pregnant, or aged over 65 years old to avoid foods that can cause listeriosis.
There are typically 20 to 30 cases of listeriosis reported each year in NSW.
At the end of May 2023, 17 listeriosis notifications had been recorded, which was above the five-year average of 10 cases for the same period. No common foods had been identified and whole genome sequencing has not detected any clustering.
Keira Glasgow, director of NSW Health’s One Health branch, said the advice follows a rise in reported cases and the number of people treated in hospitals for their illnesses.
“Already in 2023, we’ve recorded 25 cases of listeriosis among NSW residents, which is more than we usually expect to see in a whole year,” she said.
“There are a range of foods that present very real risks to people who are older, pregnant or have underlying health conditions such as cancer, diabetes, heart, liver, or kidney disease, or who are on medications such as corticosteroids which impact immune systems.”
People at increased risk of Listeria infections are advised to avoid certain foods, to take care not to contaminate fruit when cutting it and not to store cut fruit and vegetables that are eaten raw, as Listeria survives refrigeration.
Risky foods include cold delicatessen meats, smoked seafood, rockmelon (cantaloupe), pâté or meat spreads, unpasteurized milk products, sprouted seeds, soft cheeses and soft serve ice cream.
| Batch | Date | |
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| 23R135 | Date of minimum durability between 07/17/2023 and 08/04/2023 | |
Posted in food contamination, food handler, Food Hazrd, 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 France, Listeria in Cheese, Listeria monocytogenes, Raw Milk, raw milk cheese, Raw Milk Cream
Campylobacter spp. cannot grow in raw milk, but it is able to transform into a viable but non-culturable (VBNC) state enabling the survival in such harsh conditions. In this study, Campylobacter jejuni survival in raw milk was investigated taken into consideration colony-forming units (CFUs) and VBNC cells. CFU from two different strains of C. jejuni (DSM 4688 and BfR-CA-18043) were enumerated at three temperatures (5°C, 8°C, and 12°C). In parallel, a viability real-time PCR was conducted to quantify intact and putatively infectious units (IPIUs) (comprising CFU and VBNC bacteria). The data generated were used to model the viability of C. jejuni during raw milk storage. Here, a one-step fitting approach was performed using parameter estimates from an intermediate two-step fit as starting values to generate tertiary models. Different primary model equations (Trilinear and Weibull) were required to fit the CFU and the IPIU data. Strain-specific linear secondary models were generated to analyze the effect of storage temperature on the maximum specific inactivation rate of the CFU data. The time of the first decimal reduction parameter of the IPIU models could be modeled by a strain-independent linear secondary model. The developed tertiary models for CFU and IPIU differ significantly in their predictions, for example, for the time required for a one log10 reduction. Taken into consideration that VBNC could revert to a culturable state during the raw milk storage, our results underline the importance of considering IPIU and not only CFU to avoid underestimation of the survival of C. jejuni in raw milk.
Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Raw Milk, raw milk cheese, Raw Milk Cream, Retailer Campylobacter Survey
| GTIN | Batch | Date |
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| 3760038279935 | J30730025 | Use-by date 05/04/2023 |
| 3760038279935 | J30730025 | Use-by date 06/04/2023 |
| 3760038279935 | J30730025 | Use-by date 09/04/2023 |
| 3760038279935 | J30730025 | Use-by date 04/10/2023 |
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
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| All batches marketed from mid-March | ||
Posted in E.coli O26, 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 Temperature Abuse, Food Testing, Food Toxin, Raw Milk, raw milk cheese, Raw Milk Cream, STEC, STEC E.coli
Listeria and E. coli have been found during testing of unpasteurized, raw milk from farms in Germany.
From 2020 to 2022, the Chemical and Veterinary Investigation Office (CVUA) in Stuttgart tested 54 raw milk samples from vending machines for a range of agents.
Parameters examined included somatic cell count, total germ count, spoilage organisms, hygiene indicator germs such as Enterobacteriaceae and E. coli, and pathogens like Salmonella, Listeria, Campylobacter, and Shiga toxin-producing E. coli (STEC).
The sale of raw milk is mostly prohibited but it can be sold directly on the farm via self-service vending machines. The producers should put up notices telling the consumers to boil raw milk before consumption.
Some findings were positive as 30 samples were compliant but 24 had issues. Results highlight the importance of regular cleaning of milking machines, pipes, and tanks at dairy farms, said scientists. Insufficient cooling can also lead to contamination of raw milk.
Posted in Campylobacter, Decontamination Microbial, E.coli, 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, raw milk cheese, Raw Milk Cream, Research, Salmonella, STEC, STEC E.coli
During November 2021–May 2022, we identified 37 clinical cases of Streptococcus equi subspecies zooepidemicus infections in central Italy. Epidemiologic investigations and whole-genome sequencing showed unpasteurized fresh dairy products were the outbreak source. Early diagnosis by using sequencing technology prevented the spread of life-threatening S. equi subsp. zooepidemicus infections.
Streptococcus equi subspecies zooepidemicus is a β-hemolytic streptococcus expressing Lancefield group C antigen and is 1 of 3 S. equi subspecies. S. equi subsp. zooepidemicus is an opportunistic pathogen that can infect domestic animals, pets, and wildlife (1–6). Sporadic human cases have been reported (7), characterized by clinical manifestations that vary from meningitis to sepsis. Human infection generally occurs through direct contact with infected animals or by consumption of contaminated unpasteurized milk or other dairy products (8–10). We report a large S. equi subsp. zooepidemicus outbreak in Italy.
Posted in Decontamination Microbial, Food Illness, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, outbreak, Raw Milk, raw milk cheese, Raw Milk Cream, Streptococcus equi, Streptococcus equi subspecies zooepidemicus
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:
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
| GTIN | Batch | Date |
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| 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 |
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
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