In-home or food service antimicrobial treatment options for fresh produce are limited. Hot water treatments for whole (unpeeled) produce have been proposed but data to support this practice for onions are not available. Separate cocktails of rifampin-resistant Escherichia coli O157:H7, Listeria monocytogenes , or Salmonella were cultured on agar and suspended in sterile water. The outer papery skin at the equator or root or stem ends of the whole yellow onions was spot inoculated at 6 log CFU/onion. After drying for 30 min and, in some cases, storage at 4°C for 6 days, onions were immersed in water at ~100°C for 5 s or 85°C for 10 to 180 s. There was no significant difference ( P > 0.05) in the mean decline of Salmonella on onions that were exposed to hot water after drying the inoculum for 30 min or after storage at 4°C for 6 days. Exposure of whole onions at 100°C for 5 s reduced E. coli O157:H7 and L. monocytogenes populations by >5 log CFU/onion at all inoculum sites and Salmonella populations by >5 log CFU/onion at the stem end and equator but not consistently at the root end. Mean root-end reductions of ≥5 log CFU/onion of E. coli O157:H7, L. monocytogenes , or Salmonella were achieved consistently when the root end was fully immersed in 85°C hot water for 45 or 60 s, except in a small number of cases (4/57; 7%) when the root end oriented above the water line during treatment. When onions were held at 85°C for 180 s with the root end above the water line in an uncovered water bath, no significant declines in Salmonella populations were observed; significant mean declines of Salmonella were achieved (mean 5 log CFU/onion [range 3.49 to 6.25]) when the water bath was covered. Short exposure to hot water can significantly reduce pathogens on the surface of whole onions; reductions are more consistent when the root end is submerged, or when the water bath is covered.
Posted in E.coli O157, E.coli O157:H7, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, Salmonella, Technology
Shiga toxin-producing Escherichia coli (STEC) cause illnesses ranging from mild diarrhea to ischemic colitis and hemolytic uremic syndrome (HUS); serogroup O157 is the most common cause. We describe the epidemiology and transmission routes for U.S. STEC outbreaks during 2010–2017. Health departments reported 466 STEC outbreaks affecting 4769 persons; 459 outbreaks had a serogroup identified (330 O157, 124 non-O157, 5 both). Among these, 361 (77%) had a known transmission route: 200 foodborne (44% of O157 outbreaks, 41% of non-O157 outbreaks), 87 person-to-person (16%, 24%), 49 animal contact (11%, 9%), 20 water (4%, 5%), and 5 environmental contamination (2%, 0%). The most common food category implicated was vegetable row crops. The distribution of O157 and non-O157 outbreaks varied by age, sex, and severity. A significantly higher percentage of STEC O157 than non-O157 outbreaks were transmitted by beef (p = 0.02). STEC O157 outbreaks also had significantly higher rates of hospitalization and HUS (p < 0.001).
Between 15 March and 6 July 2021, 348 confirmed S. Braenderup sequence type 22 (ST22) cases were reported in 12 European Union/European Economic Area (EU/EEA) countries and the United Kingdom (UK). The cases were spread throughout the countries and only two reported travel. A total of 68 cases were hospitalised. No deaths were reported.
The case interviews and an analytical epidemiological study suggested small melons (in particular Galia melons) as the possible vehicle of infection. S. Braenderup ST22 matching the outbreak strain was isolated in the UK in two imported Galia melons from one batch from Honduras, and in Austria from a pooled sample of melons (unknown origin) including Galia melons.
Based on epidemiological, microbiological and traceability investigations, the vehicles of infection are presumed to be melons imported from outside the EU/EEA and the UK. Galia melons from the batch imported from a Honduran producer are probable vehicles of infection, at least in those cases reporting having consumed Galia melons. Further investigation is needed to identify the point of contamination along the production chain.
The first cases in the EU/EEA and the UK were detected in March 2021, before the batch found to be contaminated had been harvested. This indicates that contaminated food vehicles had been circulating in these countries earlier. This is confirmed by the detection of the outbreak strain in melons in Austria in April 2021.
Control measures have been implemented for imported melons distributed on the EU market. The Honduran producer finished harvesting melons in April 2021. These melons are no longer on the market. No additional exports from Honduras are foreseen until the new season starts in December. These measures reduce the risk of new infections. Given delays in reporting and the possibility of secondary cases, further cases may still be reported, but with decreasing frequency.
Posted in food bourne outbreak, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, foodborne outbreak, foodbourne outbreak, outbreak, Research
In July 2019, we investigated a cluster of Yersinia enterocolitica cases affecting a youth summer camp and nearby community in northeastern Pennsylvania. After initial telephone interviews with camp owners and community members, we identified pasteurized milk from a small dairy conducting on-site pasteurization, Dairy A, as a shared exposure. We conducted site visits at the camp and Dairy A where we collected milk and other samples. Samples were cultured for Y. enterocolitica. Clinical and nonclinical isolates were compared using molecular subtyping. We performed case finding, conducted telephone interviews for community cases, and conducted a cohort study among adult camp staff by administering an online questionnaire. In total, we identified 109 Y. enterocolitica cases. Consumption of Dairy A milk was known for 37 (34%); of these, Dairy A milk was consumed by 31 (84%). Dairy A had shipped 214 gallons of pasteurized milk in 5 weekly shipments to the camp by mid-July. Dairy A milk was the only shared exposure identified between the camp and community. Y. enterocolitica was isolated from Dairy A unpasteurized milk samples. Five clinical isolates from camp members, two clinical isolates from community members, and nine isolates from unpasteurized milk were indistinguishable by whole-genome sequencing. The risk for yersinosis among camp staff who drank Dairy A milk was 5.3 times the risk for those who did not (95% confidence interval: 1.6–17.3). Because Dairy A only sold pasteurized milk, pasteurized milk was considered the outbreak source. We recommend governmental agencies and small dairies conducting on-site pasteurization collaborate to develop outbreak prevention strategies.
Posted in food bourne outbreak, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, foodborne outbreak, foodbourne outbreak, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, outbreak, Research, Yersinia, yersinia enterocolitica
The Food and Agriculture Organization of the United Nations (FAO) and the Republic of Korea, through its Ministry of Food and Drug Safety (MFDS), today signed a new Framework Arrangement which establishes overarching terms and conditions that will govern the cooperation through voluntary contributions and facilitate future negotiations between MFDS and FAO.
The Arrangement focuses on food safety and standard setting, and contains a Contribution Arrangement which will help to simplify the implementation of individual projects.
The Republic of Korea will provide $10 million to help implement and monitor Codex Alimentarius international food standards, with the goal of containing and reducing foodborne antimicrobial resistance (AMR). AMR not only poses a major threat to human and animal health, but also has serious implications for food safety, food security and the economic wellbeing of millions of farming households.
The first project under the Arrangement will be implemented by the Joint FAO/WHO Centre on CODEX Food Standards and Zoonotic Diseases the FAO Division on Food Systems and Food Safety, and will focus on implementing Codex standards to support containment and reduction of foodborne AMR in six countries: Cambodia, Mongolia, Pakistan, Nepal, Bolivia and Colombia.
Signing on behalf of FAO, Deputy Director-General, Beth Bechdol, praised the Republic of Korea’s continuous interest and effort to increase cooperation with FAO and its deep commitment for the development of international food standards and to the Codex Alimentarius. “The COVID-19 pandemic has shown us how important it is to boost international food safety standards to ensure our food keeps travelling safely across borders, safeguarding food and nutritional security. We must transform our agri-food systems to make them more resilient and inclusive if we are to ensure a better food future for all.”
Since joining FAO as a recipient country in 1949, the Republic of Korea has transformed into a major G-20 economy and a dedicated FAO resource partner. The country is a long-standing Member and strong supporter of the Codex Alimentarius Commission, which sets international and regional standards, guidelines and codes of practice. The broad scope of Codex, which covers areas such as contaminants, nutrition, food hygiene, additives, antimicrobial resistance and pesticide and veterinary drug residues, makes it an essential tool to achieve food security and end hunger.
Jinseok Kim, Vice Minister of the MFDS welcomed the new Arrangement as a way to streamline and enhance the long-lasting cooperation between FAO and the Republic of Korea, and, in the years to come, as a basis for both parties to increase interventions within their joint areas of interest.
“Without global collaboration, we cannot overcome the difficulties due to the pandemic and I believe this is why we are here today: to work together,” Vice Minister Kim affirmed. “It is our responsibility to support other countries, and the most effective way to do this is through FAO, the key player in food safety in the UN. It is essential to continue to move forward, and as of today Korea would like to play a leading role in world food safety.”
The Republic of Korea currently hosts the Codex ad hoc Intergovernmental Task Force on Antimicrobial Resistance (TFAMR), which is charged with developing science-based guidance on the management of foodborne antimicrobial resistance. The TFAMR is expected to complete its work in 2021.
In addition to hosting the TFAMR and supporting international standard development, the Republic of Korea leads by example in its own efforts to minimize and contain AMR in the food chain, and has expressed a desire to assist other countries in addressing AMR, by supporting the transition from standard-setting to the implementation of Codex guidance, with the collaboration and support of FAO.
Posted in Antibacterial, Antibiotic Resistance, antimicrobial resistance, Antimicrobials, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research
This guideline helps establishments producing non-intact and intact cuts intended for raw non-intact beef products to understand the adulterant status of STEC in beef products; design supportable control measures for STEC; develop ongoing verification measures to ensure that STEC control measures are functioning as intended; and respond when the HACCP system fails to prevent or reduce STEC to below detectable levels. This guideline relates to 9 CFR 301.2, 9 CFR 303, 9 CFR 310.25, 9 CFR 314, 9 CFR 317.2, 9 CFR 320.1, 9 CFR 417.1 through 5, and 9 CFR 441.10.
Posted in E.coli, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, Food Poisoning, Food Safety, Food Testing, Food Toxin, Research, STEC, STEC E.coli
Replaces: 2017 Version of the Guideline
This guideline helps establishments that slaughter beef (including veal) to implement effective sanitary dressing procedures designed to prevent carcass contamination; implement effective decontamination and antimicrobial interventions; properly assess microbial testing results; and use the results to assess the effectiveness of the overall HACCP system. This guideline relates to 9 CFR 310.18(a), 9 CFR 416.1 through 416.5, 9 CFR 417.2(a)(1), 9 CFR 417.2(c)(3), 9 CFR 417.4(a)(2), 9 CFR 417.5(a)(1), and 9 CFR 417.5(a)(2).
Cronobacter genus bacteria are food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or immunocompromised adults. The aim of this study was to determine the microbiological quality of nuts, seeds and dried fruits with special emphasis on the occurrence of Cronobacter spp. Analyses were carried out on 64 samples of commercial nuts (20 samples), dried fruits (24), candied fruits (8), seeds (4), and mixes of seeds, dried fruits and nuts (8). The samples were tested for the total plate count of bacteria (TPC), counts of yeasts and molds, and the occurrence of Cronobacter spp. Cronobacter isolates were identified and differentiated by PCR-RFLP (Polymerase Chain Reaction – Restriction Fragments Length Polymorphism) and RAPD-PCR (Random Amplified Polymorphic DNA by PCR) analysis. TPC, and yeasts and molds were not detected in 0.1 g of 23.4%, 89.1%, and 32.8% of the analyzed samples. In the remaining samples, TPC were in the range of 1.2–5.3 log CFU g−1. The presence/absence of Cronobacter species was detected in 12 (18.8%) samples of: nuts (10 samples), and mixes (2 samples). The 12 strains of Cronobacter spp. included: C. sakazakii (3 strains), C. malonaticus (5), and C. turicensis (4). The results of this study contribute to the determination of the presence and species identification of Cronobacter spp. in products of plant origin intended for direct consumption. View Full-Text
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