Category Archives: Research

Spain – The control of Listeria monocytogenes in the process of preparation, marketing and sale of frozen vegetables

ACSA

This document is based on the conclusions of a study carried out by experts on microbiological risks from the European Food Safety Authority (EFSA) and published in April 2020. The need to carry it out arose from an outbreak of Listeria monocytogenesST6, between the years 2015 and 2018, which affected several countries and caused 53 people sickened and 10 died. The source of infection was some frozen vegetables. Its processing included a previous bleaching in freezing. Bleaching is a procedure that is carried out with hot water or steam in order to stop the enzymatic activity that causes changes in the color, flavor and texture of the food. Environmental contamination from a freezing plant was the origin and reason for the persistence of the strain that caused the outbreak from 2015 to 2018.

EFSA already published in the summer of 2018 recommendations on sampling and microbiological methods to maximize the sensitivity of detection of L. monocytogenes in the processing water and in the environment of the premises that produce frozen fruits, vegetables or herbs. Recommendations were also made on the identification of critical sampling sites to carry out monitoring of the environment of these establishments (ME).

Germany – More salmonella infections in Europe: Hygiene rules help prepare poultry safely

BRF

Food Poisoning Salmonella

In recent months, more than three hundred cases of salmonellosis have occurred in various European countries and Canada, which are linked to each other. In the UK the cases could be partly traced back to frozen breaded poultry meat. The cause was contamination with the bacterium Salmonella Enteritidis, which causes gastrointestinal inflammation. Salmonella is not killed by deep freezing and can remain infectious at temperatures below zero degrees Celsius. The Robert Koch Institute (RKI) and the BfR are monitoring the situation together with the Federal Office of Consumer Protection and Food Safety (BVL). In Germany, the number of reported cases has currently risen to more than 20 in six federal states. In 2020, there were a total of about 10,000 reported cases of salmonellosis in Germany, most of which were caused by the consumption of contaminated food. In principle, foodborne infections can be avoided by paying particular attention to hygienic care when preparing raw poultry. Due to the measures taken to contain the COVID 19 pandemic, people are currently cooking more often at home and, in the course of this, convenience products such as frozen goods are also being used more frequently. Sometimes it is not obvious at first glance whether such products contain pre-cooked or raw meat. Sufficient heating should always be ensured during preparation, especially of products containing raw poultry meat. In addition, bacterial contamination of other dishes via the raw meat and breading is possible. “Especially for children and elderly people there is a higher risk of getting sick from salmonella,” says BfR President Prof. Dr. Dr. Andreas Hensel.

Australia and New Zealand Listeria Pregnancy Advice Updated

FSANZ

kswfoodworld Listeria monocytogenes

Listeria (Listeria monocytogenes) are bacteria that can cause serious illness and in some cases death, particularly in vulnerable people. In Australia each year around 150 people are hospitalised with listeriosis and about 15 people die.

People at greater risk from listeriosis include pregnant women, their unborn and newborn babies, the elderly and other people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone).

Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is common in the environment and can contaminate different types of food. Listeria is tolerant to low temperatures so it can grow in food even if it is stored in the refrigerator.

More information at the link above.

UK – Salmonella Serotyping

New Food Magazine

Traditionally, Salmonella isolates are separated into serotypes based on structural differences on the surface of the cells (O antigens) and thread‑like portions of the flagella (H antigens), using the Kauffman-White classification scheme. In this technique, antibodies are prepared against these specific antigens in a blood serum known as antiserum. Confirmed Salmonella sp. isolates are then tested with this antisera and are observed for agglutination reactions.

Through testing unknown samples against a series of antisera, the specific serotype of an isolate can be discerned. As previously discussed, there are a great number of serological variants of Salmonella and so this process can be very long and labour intensive, requiring highly experienced staff with a vast library of antisera at their disposal. Because of this, the Kauffman-White serotyping method is often only carried out by reference laboratories, with routine microbiology laboratories only stocking a small number of antisera.

As an example, at ALS Rotherham we stock the antisera for our in-house control strain, Salmonella enterica subsp. enterica ser. Nottingham, which enables us to distinguish our strain from others using the antisera O16, Henz15 and Hd. This serotype is recommended by the health protection agency in the UK for use as a control strain, due to being a very rare serotype and thus very unlikely to be isolated as a wild type. Historically, when further analysis was required for one of our samples, the isolates would be subcontracted to a reference laboratory capable of full serological testing. For a plethora of reasons, this type of analysis all too often had a lengthy turnaround time which, while accurate, was often too little too late and unhelpful in making a practical difference to our client, the FBO (food business operator).

Research – Pathogenic Vibrio bacteria in the current and future Baltic Sea waters: mitigating the problem

Biodiversa

ContextVibrio – microbes that are part of the natural bacterioplankton in temperate marine waters – have in recent years flourished in the Baltic Sea, probably stimulated by elevated surface water temperatures. Several Vibrio species are human pathogens. It is hence of great concern that Vibrio-related wound infections and fatalities have increased dramatically along the Baltic coasts. Future climate change is predicted to escalate this problem, posing a significant threat to human health and the Baltic tourism industry.
However, the projections do not yet take into account the influence of ‘ecosystem engineers’ such as mussels and macrophytes on Vibriodiversity and abundance. Recent data indicate that in some of the ‘ecosystem engineers’ habitats the abundance of pathogenic Vibrio spp. is reduced. However, climate change will also affect the structure and functioning of the ecosystem engineers, with as yet unknown consequences for the Vibrio populations in the Baltic Sea.Main objectivesBaltVib aims to delineate the current and future Vibrio status, determine biotic and abiotic key factors regulating Vibrio prevalence, and identify nature-based solutions (NbS) to mitigate the problem.
This opens up the option for NbS strategies to control pathogenic vibrios in the nearshore habitat where humans interact with the sea.Main activitiesThe main activities will be understanding Vibrio – ecosystem engineer relations in the past, indexing the current distribution, regulation and pathogenicity of Vibrio, making a projection of Vibrio – ecosystem engineer relations in the future.
Further we will test the potential of underwater islands as an NbS to reduce pathogenic Vibrio spp.National authorities of the partner countries with responsibility for public health, bathing water quality, Marine Strategy Framework Directive and Water Framework Directive will be actively included in the decision-making process during the project through means of an advisory board. Additionally, politicians, stakeholders and the general public will be actively engaged to foster understanding of the need to protect and restore the biodiversity of seagrass meadow habitats as potential biofilters to conserve or reach a good ecological status and protect human health.
This will be achieved through a number of workshops, trainings, the provision of data and open web-GIS “BALTIC SEA ATLAS” maps and a website.BaltVib’s goals will be achieved through interdisciplinary integration of marine, microbiological, molecular and socio-ecological expertise carried by partners from seven Baltic nations.Seagrass meadows form a characteristic biotope type of shallow coastal waters of the Baltic Sea and have great ecological importance as potent biofilters

Germany – Germany records Salmonella infections linked to poultry meat

Food Safety News

German officials have urged people to follow hygiene rules and take care when handling raw meat following a number of Salmonella infections linked to poultry.

The number of confirmed people sick stands at more than 20 in six federal states which is up from the six mentioned in a European Centre for Disease Prevention and Control (ECDC) assessment in February.

At that time, 193 cases of a certain sequence type of Salmonella Enteritidis had also been reported in Denmark, Finland, France, Ireland, the Netherlands, Poland, Sweden, and the United Kingdom (UK) between May 2018 and December 2020.

Another sequence type of Salmonella Enteritidis has sickened about 300 people in the UK. One person from Canada with a travel history to Europe was ill in 2019.

USA – USPOULTRY to research vaccinating turkeys against Salmonella

The Poultry Site

USPOULTRY approved approximately $60,000 in funding for a new research grant to evaluate strategies to reduce Salmonella Reading colonization in turkeys through the Board Research Initiative program. The topic and request for proposal were selected by the USPOULTRY board of directors. The Foundation Research Advisory Committee evaluated several research proposals and then recommended which proposal to fund to the board.

The research grant is as follows, and the research was made possible in part by donations to the USPOULTRY Foundation. The donations came from a wide range of poultry and egg companies, individuals and families to support the Foundation’s mission of funding industry research and recruiting students into poultry careers.

Research – Microbial Growth Study on Pork Loins as Influenced by the Application of Different Antimicrobials

MDPI

The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins (n = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2–4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and Escherichia coli were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal–Wallis test was used to find statistical differences (p < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms (p < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage. View Full-Text

Norwegian – Disease-causing Yersinia enterocolitica in pork products – 2019

Mattilsynet

Yersinia p

On behalf of the Norwegian Food Safety Authority, the Norwegian Veterinary Institute has analyzed a total of 152 samples of minced pork and pork dough for Yersinia enterocolitica, a bacterium in which some varieties are capable of causing disease in humans. Pigs are considered to be the main reservoir for pathogenic Y. enterocolitica, and pork is considered an important source of infection.

What we investigated: A total of 152 samples of minced pork and pork dough were analyzed.
Period: 2019
What we were looking for: Yersinia enterocolitica
What we found:
  • The results indicate that the incidence of pathogenic Y. enterocolitica in Norwegian pork products is low, but that they may occur.
  • It is therefore important to fry pork products well and not to taste raw products such as pork dough, bacon and the like. Also remember good kitchen hygiene when handling raw meat.
  • Since it has been a long time since the previous survey took place and the surveys are not directly comparable, this survey provides updated knowledge for the benefit of both industry, authorities and knowledge institutions.

Research – Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

MDPI

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coliS. thermophilusLactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and aw) characteristics were also determined. Two primary models were used to estimate the kinetic parameters of Salmonella spp., namely Weibull and Baranyi and Roberts (no lag) models. Additionally, goodness-of-fit of the primary models was assessed by calculating the R-Square and mean square error. Salmonella spp. growth in the unripened raw milk cheese was inhibited during storage, but nevertheless bacteria survived at 5 °C for 33 days (2.5 log cfu/g) and 15 °C for 18 days (1.8 log cfu/g). A decrease in the number of Salmonella spp. populations from an initial concentration 6.6 log cfu/g to below a detection limit was observed at 25 °C after 7 days of storage of contaminated cheese samples. It was concluded that the storage temperature significantly influenced the inactivation rate of Salmonella spp. in fresh raw milk cheese and proceeded faster at 25 °C compared to remaining storage temperatures.